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« It's been a while week: Sultan Kebab and Baklava revisited | Main | It's been a while week: Tita's Kitchenette »

Wednesday, 24 July 2013


Wandering Chopsticks

I know just how the missus feels. Sometimes when I'm craving something specifically and then it doesn't turn out as I remember, I lament it for days.

Wandering Chopsticks

Also, I really like the nem khao tod at Vientiane. Last time I was there, I tried to pick apart all the various ingredients so I can recreate this at home.

If you make it up to Oakland, I blogged an excellent version I had at Chai Thai Noodles. Lots of big chunks of nem. And they have Beerlao. :)

Ed (from Yuma)

Your week of golden oldies brings back memories. But also some of these places I have gone to with Tina in the last year or so because she had never been. Last summer we both enjoyed Asia Café - had Yum Asia and Nam Khao as well as a larb. Of course, our palates are not as discerning - and I think they remembered me. In any case, for a gringo, I still think this place has some delish stuff.


What does Fermented sausage taste like - is there a version of that at 99 Ranch? The only sausage I'm envisioning right now is the Chinese sausage.


hi kirk - it was your Asia Cafe post back in 2006 that brought us there and it's been our rotation ever since. i noticed that the fermented sausage no longer has those long stringy skin pieces. it's just chunks now. and yeah, it seems more 'crispy', which i actually like, but sometimes, too much is not a good thing.

i like the folks working there - very nice and humble. they still haven't taken down their poster with all of the Vietnamese entertainers (includes one dude that looks like Prince, haha!)


Hi WC - I'll have to check them out!

Hi Ed - I know you're a VIP there. Ed from Yuma...the man, the myth, the legend!

Hi Faye - You can start with Nem Chua - which you can get most anywhere. Most Banh Mi shops sell them, I'm sure you've seen them. I wrote a bit about it at the bottom of this post:

Also, if you've ever had Thai Sour Sausage that might also be a baseline flavor.

Hi CC - The folks there are really all those posters and photos as well.

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