I made carrot cake cookies earlier with big ass chunks of crystalised ginger in and bah gawd I am in flavour country (the flavour is soy).
Another classic from the Thug Kitchen Cookbook which errybody should get, soiboi or no. I made thee sweetcorn flautas the other week and they were also great.
"Let me tell you, when yung Rouj had his Senna and Mansell Scalextric, Frank was the goddamn Professor X of F1."
I made reg's dad's polpot thing. I think I overcooked it, it came out a little dry. Was I supposed to use a bread tin? Because I used a deep tray so I think that made the sauce evaporate a bit. It was still pretty tasty but needed to be saucier.
New top tip if you have fresh tomatoes you want to turn into a sauce: cut the fuckers in half then grate them. The skin peels up to protect your fingers and can be easily discarded, the flesh is puréed pretty much immediately.
Pho is your big bowl of broth with noodles etc. Meal in itself. Good but messy, slurpy, and not for sharing.
Get in about some Vietnamese barbecue stuff if you can. Sticky pork belly, tofu with loads of spices, chicken and seafood. Lots of rice noodles, sliced cucumber and chillis, and sticky sweet sauces.
You’ll probably get nam pla - fish sauce - on the table. Use it instead of salt or soy. Be sparing, it’s strong. You might get hot sauce too, and if you’re really lucky some lemongrass and chilli infused oil. Dribble a bit of that around for hot flavour explosion.
What he said. Vietnamese appetizers are also fucking great if you can get some fishcakes or a summer roll - if you can squeeze that (money wise and belly wise) sure do it.