Comments on: Bun Cha a la Marketman

By: des

des — Sat, 21 Dec 2013 15:01:41 +0000

Just so hard to find, or no possibility at all of finding nuoc-mam or Vietnam fish sauce here in the Philippines.

By: StefanB

StefanB — Wed, 30 Oct 2013 21:36:06 +0000

Just a quick question, is there a difference between cilantro and coriander? I though cilantro is the American English for coriander.
Thanks.

By: Isa

Isa — Wed, 30 Oct 2013 16:49:23 +0000

Growing gangbusters? Really? Where are you getting the hip sayings? From the collegiala?

By: Marketman

Marketman — Tue, 29 Oct 2013 23:19:49 +0000

MP lime is best, but lemon can be substituted. besYS, thanks for that link!

By: MP

MP — Tue, 29 Oct 2013 13:59:46 +0000

As lime is not readily available I wonder if the flavor of the dipping sauce will be greatly affected if I sub it with lemon…

By: besYS

besYS — Tue, 29 Oct 2013 11:49:47 +0000

Hi MM,
Nuoc Mau is a Vietnamese Caramel Sauce. For the recipe, here’s a link from Viet World Kitchen. http://www.vietworldkitchen.com/blog/2007/10/caramel-sauce.html

By: corrine

corrine — Tue, 29 Oct 2013 09:13:34 +0000

Yum! Thanks for sharing. Going to try this soon as I also have lot of saw tooth coriander and some mint growing in the garden. Time to go to FTI market again to get some viet basil to plant. Are those porkchops you used?

By: j.

j. — Tue, 29 Oct 2013 06:27:05 +0000

Ricky is right it’s called nuoc mau {spelling?}. According to several vietnamese friends, you also have to cut the nuoc mam with hot water…otherwise it overpowers the dish.

By: Lee

Lee — Tue, 29 Oct 2013 04:35:20 +0000

nice bowl too.

By: Bubut

Bubut — Tue, 29 Oct 2013 02:51:12 +0000

i thought its one of your meals in Vietnam.. thanks for sharing. we can enjoy it at home..