tag:blogger.com,1999:blog-29502985.post3838152528693795886..comments2024-03-18T11:48:21.973-07:00Comments on Wandering Chopsticks: Vietnamese Food, Recipes, and More: Goi Cu Sen Non Tom Thit (Vietnamese Young Lotus Root Salad with Shrimp and Pork)Wandering Chopstickshttp://www.blogger.com/profile/04703018765718062460noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-29502985.post-30186629604020889592018-10-06T21:08:53.566-07:002018-10-06T21:08:53.566-07:00No it is lotus rootlets, the stems dont have honey...No it is lotus rootlets, the stems dont have honeycomb effect inside. I love the stems tooAnonymoushttps://www.blogger.com/profile/01461567369989029745noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-90848309561163126112010-03-14T14:02:04.165-07:002010-03-14T14:02:04.165-07:00KC,
Lemme know how it goes!
Shuku,
You know, the ...KC,<br />Lemme know how it goes!<br /><br />Shuku,<br />You know, the comparison to artichokes is way better than my wood comparison. :P I did sort of like them, will just have to find time to make them again.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-14696065787548373892010-03-14T01:18:16.283-08:002010-03-14T01:18:16.283-08:00Had to mention, in case it becomes relevant - I tw...Had to mention, in case it becomes relevant - I tweaked the gobo fries when I made them again just now - I seasoned the rice flour batter with a bit of salt and pepper. They came out -wonderfully-! Since I don't eat them with dipping sauce, this gives them just that little bit of salty to offset the lovely gobo root aftertaste - a bit like artichokes? In Cantonese it's called what Shukuhttps://www.blogger.com/profile/11258042395311417934noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-71582680856379927262010-03-13T07:34:09.164-08:002010-03-13T07:34:09.164-08:00I bought a bottle of the young lotus roots a while...I bought a bottle of the young lotus roots a while back and haven't got around to using it. Now I have your recipe. I'll be making it soon. Thanks for sharing.KChttps://www.blogger.com/profile/15206321215138805704noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-15075133056945772672010-03-12T08:59:22.459-08:002010-03-12T08:59:22.459-08:00Diana,
I love it too. I've been meaning to try...Diana,<br />I love it too. I've been meaning to try a lotus fritter recipe but haven't gotten around to it.<br /><br />Sonia,<br />First pho cooking experience was good? It's not as hard as people think.<br /><br />Cookin' Canuck,<br />Yes, I love how pretty it is too. And the texture and crunch is nice.<br /><br />Mary,<br />I think Vietnamese coriander and cilantro don't Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-11019197984347166262010-03-11T11:03:40.351-08:002010-03-11T11:03:40.351-08:00I think this is a lotus stem, not young root.
As ...I think this is a lotus stem, not young root.<br /><br />As alway, beautiful pics!CapriRhttps://www.blogger.com/profile/14254400472982991543noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-70254800848253561742010-03-11T01:56:16.529-08:002010-03-11T01:56:16.529-08:00Oh, what a lovely colourful dish! I must make it ...Oh, what a lovely colourful dish! I must make it some day - except I don't have any way of getting hold of young brined lotus roots like that so it looks like I'm going to have to make my own. Is the brine just salty, or salty-sourish-sweet? (Having never had them, I'm going to have to recreate them from description!)<br /><br />I also tried out your gobo root fries - -LOVE- them. Shukuhttps://www.blogger.com/profile/11258042395311417934noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-53667826534743940542010-03-09T13:32:40.891-08:002010-03-09T13:32:40.891-08:00This dish is like an artists palette. A perhaps fo...This dish is like an artists palette. A perhaps foolish question, but sometimes that's the only way we learn. Is Vietnamese coriander really different from cilantro, or are they really the same. I ask because Thai basil is different than the variety used for Italian cooking. It's an inquiring minds thing :-).Mary Bergfeldhttps://www.blogger.com/profile/09234678984137982414noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-35780562128378076952010-03-09T09:15:45.048-08:002010-03-09T09:15:45.048-08:00What beautiful colors in this dish! I love lotus ...What beautiful colors in this dish! I love lotus root, both for their unusual appearance and their taste.Cookin' Canuckhttps://www.blogger.com/profile/00495903173224103152noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-18170647386038148392010-03-09T06:01:50.089-08:002010-03-09T06:01:50.089-08:00Hi this is my 1st time. I love Vietnamese food, e...Hi this is my 1st time. I love Vietnamese food, especially pho. I just cook it recently, I really love it. I will stopping by more often to check out what you are cooking..Sonia ~ Nasi Lemak Loverhttps://www.blogger.com/profile/05419159376275343283noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-6293368621340956062010-03-08T16:09:58.939-08:002010-03-08T16:09:58.939-08:00*and -__-*and -__-Conversations With a Bananahttps://www.blogger.com/profile/15583481794087775266noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-90019791004023907322010-03-07T22:25:58.574-08:002010-03-07T22:25:58.574-08:00This is one of my favorite recipes from you. It...This is one of my favorite recipes from you. It's simple, but I love cu sen! :D Keep up the great work!Conversations With a Bananahttps://www.blogger.com/profile/15583481794087775266noreply@blogger.com