tag:blogger.com,1999:blog-29502985.post4902936392207250737..comments2024-03-18T11:48:21.973-07:00Comments on Wandering Chopsticks: Vietnamese Food, Recipes, and More: Banh Phong Tom (Vietnamese Shrimp Chips)Wandering Chopstickshttp://www.blogger.com/profile/04703018765718062460noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-29502985.post-41361652260521221362011-05-10T17:33:37.571-07:002011-05-10T17:33:37.571-07:00Grumblebee,
You can microwave rice paper too, but ...Grumblebee,<br />You can microwave rice paper too, but my microwave is really old so it doesn't cook things evenly.Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-48564607253078244482011-01-16T09:15:30.627-08:002011-01-16T09:15:30.627-08:00Did you know you can microwave these and they puff...Did you know you can microwave these and they puff up just as if they were fried? You need to be close by because if left alone they may scorch or burn. But generally about 15-25ish seconds on high and you have a plate full of prawn chips without the mess and fuss of oil! Lower calories too! w00t!Grumblebeehttps://www.blogger.com/profile/12600029151336781518noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-37718935718487297982010-08-22T06:35:00.180-07:002010-08-22T06:35:00.180-07:00Ngoc,
Great idea!Ngoc,<br />Great idea!Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-68307980353827707742010-04-22T15:15:34.757-07:002010-04-22T15:15:34.757-07:00These are great with tuna tartare!These are great with tuna tartare!Ngochttps://www.blogger.com/profile/13231841064985741313noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-55762196230523317922010-03-03T12:26:42.831-08:002010-03-03T12:26:42.831-08:00Ivy,
I've dipped shrimp chips into many things...Ivy,<br />I've dipped shrimp chips into many things. Yum!<br /><br />Pam,<br />I generally prefer the plain white ones myself. Less additives. But colors are pretty.<br /><br />Cooking Practice,<br />They fun to snack on!<br /><br />CC,<br />Chance? That's easy enough to remedy. Just go to the store and buy some. :P<br /><br />ETE,<br />Really? I thought everyone knew what they looked Wandering Chopstickshttps://www.blogger.com/profile/04703018765718062460noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-26177643001793918372010-01-10T14:49:12.985-08:002010-01-10T14:49:12.985-08:00this is so radthis is so radkatiehttps://www.blogger.com/profile/13753564313606669430noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-40907596437577618962010-01-10T14:47:22.063-08:002010-01-10T14:47:22.063-08:00oh my heavens! this post brought me back to my chi...oh my heavens! this post brought me back to my childhood. I remember having these! Awesome!vanillasugarbloghttps://www.blogger.com/profile/04326351678882055985noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-25217933731417695382010-01-10T12:36:25.881-08:002010-01-10T12:36:25.881-08:00Love the colored ones, the white ones, and the act...Love the colored ones, the white ones, and the actual shrimp ones. We either fry them up ourselves or just enjoy them when they come with roast duck. YUM!Shirleyhttps://www.blogger.com/profile/14184797623430500464noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-42723303687917267842010-01-10T11:21:33.436-08:002010-01-10T11:21:33.436-08:00I may be a little prejudiced, but I prefer Indones...I may be a little prejudiced, but I prefer Indonesian shrimp crackers. They tend to have a higher ratio of shrimp to tapioca flour. The best Indonesian ones are made in Sidoarjo, just outside of Surabaya in East Java. Ny. Siok and Finna brands are both top quality. <br /><br />Frying them is fun, like watching those sponges in a capsule blossom in water.sijelenghttps://www.blogger.com/profile/07155682471070790443noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-67086068139148563122010-01-10T10:03:01.025-08:002010-01-10T10:03:01.025-08:00I love frying banh phong tom - it makes me cackle ...I love frying banh phong tom - it makes me cackle like a crazed woman perching over a vat of boiling oil. Oh, wait - that's exactly what I am when I'm doing it :-) <br /><br />Love the colourful ones!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29502985.post-42427033162372507492010-01-09T23:38:27.222-08:002010-01-09T23:38:27.222-08:00I didn't know the colours were so eerie before...I didn't know the colours were so eerie before frying...Melody Fury // GourmetFury.comhttps://www.blogger.com/profile/15718887957610757339noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-83685868218049464362010-01-09T19:29:44.928-08:002010-01-09T19:29:44.928-08:00i love eating them plain but we just don't fry...i love eating them plain but we just don't fry them at home but once in a blue moon. so i just gotta eat the already done stuff or stuff myself when i see someone else making them...hehehehbluang3lbbyhttps://www.blogger.com/profile/13768128640193256093noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-24195659849885895402010-01-09T14:35:25.512-08:002010-01-09T14:35:25.512-08:00wow! these are really thick compared to the ones i...wow! these are really thick compared to the ones i normally eat! yummm. i love the colored ones the most even though they taste the same as the white. they're just more fun to eat! hehe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29502985.post-39840620235812094672010-01-09T12:34:28.893-08:002010-01-09T12:34:28.893-08:00I know what shrimp chips are but I've never se...I know what shrimp chips are but I've never see them yet before they are fried. Quite shocking to see how much they change!<br /><br />And I am also shocked at the color before they are fried. They look like candy :).EatTravelEathttps://www.blogger.com/profile/04701629211273451788noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-46030777887423361802010-01-09T12:16:25.078-08:002010-01-09T12:16:25.078-08:00hi WC - i used to love these as a kid. my mom woul...hi WC - i used to love these as a kid. my mom would buy a box of the chips at woo chee chong (a now defunct asian market in san diego). they reminded me of shrinky dinks! i love how they puff up when the chips hit the hot oil. i haven't eaten one in awhile...we would eat them plain. now, if i had the chance to eat these again, they would be handy as salad scoops (as you mentioned in your postcaninecolognehttps://www.blogger.com/profile/07921983679558271352noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-33995080063455994322010-01-09T07:10:25.055-08:002010-01-09T07:10:25.055-08:00I just made a bunch 2 days ago! :D my family-in-la...I just made a bunch 2 days ago! :D my family-in-law likes them so much! :)Thy Thy https://www.blogger.com/profile/09695908978361062638noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-26670710825056771122010-01-09T04:57:10.825-08:002010-01-09T04:57:10.825-08:00I wasn't expecting them to be so colorful!I wasn't expecting them to be so colorful!pamhttps://www.blogger.com/profile/02651944290195111894noreply@blogger.comtag:blogger.com,1999:blog-29502985.post-16701623237491154022010-01-09T03:54:24.292-08:002010-01-09T03:54:24.292-08:00Addictive stuff!! Do you know it tastes even bette...Addictive stuff!! Do you know it tastes even better dipping it into those bottled garlic chili sauce? My mum used to dry it under the sun, she said that would make it even crispier.Precious Peahttps://www.blogger.com/profile/07075413462451132893noreply@blogger.com