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Thread: Vietnam

  1. #101
    Senior Member GuGu's Avatar
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    Quote Originally Posted by Sugar View Post
    Yeah, my family uses peanut butter sauce. There are some people who uses ketchup to get that dark red color.
    Ketchup? Sick! No, the sauce I like is not red. It's brown. I'm sure ketchup wasn't used. Okay, I'll just go eat at that restaurant tonight and ask them how they make the sauce.

  2. #102
    Senior Member oGaKirA's Avatar
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    Quote Originally Posted by GuGu View Post
    LOL, I'm so glad to be off your list.

    Anyways........... ... Yes the sauce has to be boiled at some point before serving. It is steaming hot when it comes out in the little sauce bowl. I also like to add on to the sauce a little of that dried pepper in the oily mixture and the red pepper sauce. QUICK! SOMEONE THROW ME A SPRING ROLL!!!
    Im used to the prepackaged ones.

    Im sure there are many different sauces...but ya...the usual Hoisin one is just Hoisin and peanut butter. I guess the restaurants must make the peanut butter from scratch? Then boil with Hoisin. All ya have to do is do a test the simple way and see if it tastes the same.

    Did a google and ya the first one just says Hoisin and peanuts. The the second like gots a few variations and dif. sauces.

    http://allrecipes.com/Recipe/Vietnam...ls/Detail.aspx
    http://whatscookingamerica.net/Appet...pringRolls.htm
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  3. #103
    Senior Member CanDEE's Avatar
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    ok, i think they use the juice from the boiled pork,just a litte, mix in hoisin sauce, sugar, a 1 tbs of peanut butter..stir while it's still boiling unitl all the ingredients are mixed up good. After that, sprinkle on top of the sauce the crushed peanuts and add shiraga
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  4. #104
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    ketchup i still dont know how they do the ingredient, thats why i cant make it myself

    potential wife list:

    any1 that cna make this suace
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  5. #105
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    Quote Originally Posted by LuNaR View Post
    ketchup i still dont know how they do the ingredient, thats why i cant make it myself

    potential wife list:

    any1 that cna make this suace

    ........................ ok now i don't want to admit i know how to make it


    Quote Originally Posted by GuGu View Post
    Ketchup? Sick! No, the sauce I like is not red. It's brown. I'm sure ketchup wasn't used. Okay, I'll just go eat at that restaurant tonight and ask them how they make the sauce.
    No, I mean, that it has a shade of red to. The ketchup helps keep it a thick consistency while smoothing the hoisin out. ALso, it adds some sweetness and brightens the black hoison color up. My family doesn't use it. but there are some who like to have ketchup in the condiment
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  6. #106
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    Quote Originally Posted by Sugar View Post
    No, I mean, that it has a shade of red to. The ketchup helps keep it a thick consistency while smoothing the hoisin out. ALso, it adds some sweetness and brightens the black hoison color up. My family doesn't use it. but there are some who like to have ketchup in the condiment
    Okay, so I went to eat at the Vietnamese restaurant and got a chance to ask the waitress/owner of the place how the sauce was mixed. She said they put the pho broth in the sauce pan, hoison, sugar, peanut butter all together and mix it on low heat for a few minutes.

    I hope she was telling me the truth cause I plan to make this on the weekend.

  7. #107
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    The sauce you guys are talking about has these primary characteristic
    1) tiny bit salty
    2) sweet
    3) creamy but not "cheese" creamy

    So basically it's something like this: Hosin sauce + Peanut butter (alot of it), water, and simmer it over the stove to reduce it to a better consistency. The reason for the simmering is that those 2 things + water doesn't mix unless it's hot.
    peanut butter is a bit creamy/salty/sweet, it's basically just a different style from the hosin sauce, dump a bunch in there with alot of w
    Things to add: They usually add shred pickled carrot so it taste a bit fresh, and crush peanuts for the crunch. Most importantly they usually add some sort of chillies, either grounded chili (if you're into dry chilies), or fresh blended chili (not totally blended, there still parts). The bottled chilly sauces don't work well, for some reason it doesn't mix with the sauce. Oh, when you simmer it, throw a little salt on there or else the sweet is just gonna over throw it.

    BTW if you're making spring rolls and are not really good at rolling (like me), i eat alot but my mom do the rolling. An easier to do it is to get a bamboo mat (the thing they make sushi), it works well.

  8. #108
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    Quote Originally Posted by warlock110 View Post
    The sauce you guys are talking about has these primary characteristic
    1) tiny bit salty
    2) sweet
    3) creamy but not "cheese" creamy

    So basically it's something like this: Hosin sauce + Peanut butter (alot of it), water, and simmer it over the stove to reduce it to a better consistency. The reason for the simmering is that those 2 things + water doesn't mix unless it's hot.
    peanut butter is a bit creamy/salty/sweet, it's basically just a different style from the hosin sauce, dump a bunch in there with alot of w
    Things to add: They usually add shred pickled carrot so it taste a bit fresh, and crush peanuts for the crunch. Most importantly they usually add some sort of chillies, either grounded chili (if you're into dry chilies), or fresh blended chili (not totally blended, there still parts). The bottled chilly sauces don't work well, for some reason it doesn't mix with the sauce. Oh, when you simmer it, throw a little salt on there or else the sweet is just gonna over throw it.
    That is so not the sauce I'm talking about.

    BTW if you're making spring rolls and are not really good at rolling (like me), i eat alot but my mom do the rolling. An easier to do it is to get a bamboo mat (the thing they make sushi), it works well.
    The sauce that comes out in the little sauce bowl looks like a lighter version of hoison sauce with nothing in it. I just choose to add a little peanut and the oil chili on my own. I'll make it and take pics for you guys.

  9. #109
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    Quote Originally Posted by Sugar View Post
    ........................ ok now i don't want to admit i know how to make it
    u know how to make the sauce
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  10. #110
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    Quote Originally Posted by LuNaR View Post
    u know how to make the sauce
    You've finally found her. Congrats Lunie!!!!
    *hides before cheesecake runs after me with a knife*

  11. #111
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    Quote Originally Posted by LuNaR View Post
    u know how to make the sauce

    i admit nothing

    Quote Originally Posted by GuGu View Post
    You've finally found her. Congrats Lunie!!!!
    *hides before cheesecake runs after me with a knife*

    *throws cherry bombs*



    btw, i can roll them very well
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  12. #112
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    Quote Originally Posted by Sugar View Post
    i admit nothing
    Too late!




    *throws cherry bombs*
    Why are you wasting alcohol? Give me more Cherry Bomb Shots. Gonna get wasted tonight. hahahaha



    btw, i can roll them very well
    Me too! I mean, no I don't know how to roll it can you roll it for me cheesecake?

  13. #113
    Senior Member Sugar's Avatar
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    Quote Originally Posted by GuGu View Post
    Too late!






    Why are you wasting alcohol? Give me more Cherry Bomb Shots. Gonna get wasted tonight. hahahaha





    Me too! I mean, no I don't know how to roll it can you roll it for me cheesecake?




    ermmmmmmmmmmmmmm, i think my skills are too high... u can't compare
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  14. #114
    Senior Member oGaKirA's Avatar
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    *adds Sugar to "Potential Wives" list*
    Due to several complaints, I will stop using the terms "Babe" and "Baby" in reference to our female counterpart. They will now be replaced with "B*tch."

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  15. #115
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    anybody know how to make miso soup?
    number of piercings - 8 and counting.

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  16. #116
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    Quote Originally Posted by imthatlady View Post
    anybody know how to make miso soup?
    wrong country, but that's ok.

    I am not a fan of miso soup myself because the jap stores usually give msg crap. Basically, it is a broth based of dashi . Some use bonito flakes. You mix miso, and tofu near the end with some seaweed
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  17. #117
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    uuggg...miso/japanese soups are so bland and bouring. That is my impression anyways.
    Due to several complaints, I will stop using the terms "Babe" and "Baby" in reference to our female counterpart. They will now be replaced with "B*tch."

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  18. #118
    Senior Member Sugar's Avatar
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    Quote Originally Posted by oGaKirA View Post
    *adds Sugar to "Potential Wives" list*
    arghghh, GUGU , what have u done?
    uuggg...miso/japanese soups are so bland and bouring. That is my impression anyways.
    it's true. that is why i never liked it that much.
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  19. #119
    Senior Member GuGu's Avatar
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    Quote Originally Posted by Sugar View Post
    arghghh, GUGU , what have u done?
    It's not my fault that you're such a talented cheesecake.
    *farts*
    *skips away acting like nothing happened*

  20. #120
    Senior Member Sugar's Avatar
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    Quote Originally Posted by GuGu View Post
    It's not my fault that you're such a talented cheesecake.
    *farts*
    *skips away acting like nothing happened*
    *shoots gugu with a bazooka*
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