Comments on: Bun Cha, Hanoi

By: JB & Renee

JB & Renee — Sat, 02 Nov 2013 01:13:10 +0000

Street food at its finest. Love it. :)

By: Bubut

Bubut — Tue, 29 Oct 2013 04:10:04 +0000

there’s a good Vietnames resto at Kapitolyo called Bahn Noi…. i love their food. try it.

By: MP

MP — Mon, 28 Oct 2013 15:54:16 +0000

How I wish there’s a good Vietnamese resto in Makati or Fort.. It is such a hassle to travel to tagaytay to have yummy Vietnamese food at Bawai resto..

By: Eva Mondragon

Eva Mondragon — Mon, 28 Oct 2013 10:08:28 +0000

MM, this double-frying must really work. It so happened that I attended a party this weekend, and the hostess served lumpia. They were so crispy. Apparently, they were double-fried.

By: Eva Mondragon

Eva Mondragon — Mon, 28 Oct 2013 09:56:55 +0000

MM, you are one hundred per cent correct about the greens. In my case, I immediately dunk them in the boiling hot pho. If I’m not eating pho, then I don’t touch the greens. I also never order salad. (Yes, I’m very afraid of all those things that you mentioned.) For that reason, I also never touch the ever-present chili concoction. But, seriously, those street foods are very tempting.

By: EJ

EJ — Sun, 27 Oct 2013 20:21:56 +0000

Double-frying is also the secret of crisp Chinese sweet-sour pork and sweet-sour fish, according to my Cantonese friends.

By: Ruth

Ruth — Sun, 27 Oct 2013 04:16:30 +0000

Thanks for the double fry idea for the lumpias MM and Betty Q. Should have thought about this a long time ago since this is how I do fried chicken- double fried.

By: Marketman

Marketman — Sun, 27 Oct 2013 03:02:57 +0000

EJ, hahaha, too clean there. bettyq, they deep fry first to just get it cooked inside, and to reduce moisture the first fry is then set aside to “dry up” for up to a day or overnight. Then they are flask fried again to crisp them up… that’s how they get that particular texture to them. I didn’t frankly realize you could do that with our lumpia, so I will have to try that soon, as I have been on the lookout for REALLY crisp lumpia for the restaurants… thanks for the tip! :)

By: EJ

EJ — Sat, 26 Oct 2013 20:35:00 +0000

Bun cha is my favourite Vietnamese dish. It is a pity that it is very rarely offered in restaurants outside Vietnam. Like you, MM, I was always wary of eating street food in Vietnam but I got sick there only once – after eating at the Metropole.

By: betty q.

betty q. — Fri, 25 Oct 2013 21:16:46 +0000

Double fry….it would take forever and most likely will get the customers so impatient if they had to wait for the lumpia to cook to order. In most restaurants, French fries are for example, blanched and then fried again when the customers order…to ensure crispness and also hot when brought to the table.

In all of the potlucks I aam invited, if lumpia shanghai is requested, I fry them at home first and then double fry at the party. it is pain to lug my deep fryer along with me but hey…ubos agad my lumpia!