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-   -   Discussion Thread -> "Vietnamese" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only) (http://www.bbq-brethren.com/forum/showthread.php?t=187241)

Moose 04-25-2014 05:52 PM

Discussion Thread -> "Vietnamese" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)
 
Our new TD category is...

"Vietnamese
!"

http://i980.photobucket.com/albums/a...ps4884d067.jpg


As chosen by Der Husker for winning the "Spirited Cooking!" Throwdown.


CATEGORY DESCRIPTION - READ BEFORE ENTERING

Quote:

Originally Posted by DerHusker
I live in an area with lots of Vietnamese restaurants so in honor of Forest Gump how about "Viet Nam - It's a whole other country" Throwdown. Anything that has its origin from Viet Nam. Standard TD rules apply and no special rules.:shock:



You may submit entries that are cooked from Friday 4/25 through Sunday 5/4.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 5/5

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.


The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.


Best of luck and even better eats to all!

CharredApron 04-28-2014 03:35 PM

Rất yên tĩnh ở đây

:tongue:

sliding_billy 04-28-2014 03:45 PM

This should be interesting.

buzz53 04-28-2014 08:50 PM

Quote:

Originally Posted by sliding_billy (Post 2900765)
This should be interesting.

+1 going to have dig deep.

Gore 04-28-2014 10:03 PM

Ooooo, yum, some of my favorites!

Moose 04-28-2014 10:04 PM

Quote:

Originally Posted by Gore (Post 2901208)
Ooooo, yum, some of my favorites!

I hope you'll enter this one, Gore. It's been way too long...

Gore 04-28-2014 10:08 PM

I almost made it to Spirited, but it ended too soon. I had this really neat idea of making a hollow fattie and filling it with an alcoholic beverage, but I didn't see how I could make it work. I think I'm out of town most of the next three weeks, so if you can extend this one to the end of May, we should be good! :thumb:

buccaneer 04-28-2014 10:25 PM

chúng ta có thể sử dụng woks, châu chấu lớn?

CharredApron 04-29-2014 03:07 AM

Quote:

Originally Posted by buccaneer (Post 2901238)
chúng ta có thể sử dụng woks, châu chấu lớn?

Và nấu mèo không?

MS2SB 04-30-2014 01:36 PM

Incoming!

deguerre 04-30-2014 01:39 PM

Run Forrest! Run!

Moose 04-30-2014 02:01 PM

Ahem. Just a gentle reminder:

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

deguerre 04-30-2014 02:06 PM

I Know. I saw nine posts, no entries, vietnamese script and thought I had clicked into the delinquent thread instead. Sorry Moose.

MS2SB 04-30-2014 03:04 PM

Official TD Entry: Pork Noodle Bowl
 
For five years I worked in a building that had a great Vietnamese restaurant in the basement. During the winter my co-workers and I would eat Pho there at least once a week if not more often. During the summer we enjoyed these great noodle bowls that they made. I unexpectedly had the afternoon off yesterday and the weather was perfect outside, I thought it would be the perfect opportunity to try and replicate one of those noodle bowls.

I started with a two pound pork loin
http://i1243.photobucket.com/albums/...ps1724e9da.jpg

That I cut into about 1/4 inch slices
http://i1243.photobucket.com/albums/...ps96205fdb.jpg

I then created a marinade using Braggs amino, fish sauce, hoisin, mirin, garlic, ginger, scallion, cilantro and serrano pepper.
http://i1243.photobucket.com/albums/...psb794a176.jpg

Took the stick blender to it and then put it and the pork into a ziploc so they could get to know each other a little better.
http://i1243.photobucket.com/albums/...ps68fffbf1.jpg

While the pork was marinating I took the pup down to the lake for her first "off-leash" trip (kept her on a drag line) to the park. (Yeah I'm using the cute dog crutch, I've got it now so I'm going to use it.)
http://i1243.photobucket.com/albums/...psc8986f34.jpg

At this point she's more confused by the lake then anything and more interested in her squeaky shoe than swimming.

When I got home I took a mandolin to some carrot, cucumber and radish
http://i1243.photobucket.com/albums/...ps6d568ee5.jpg

Then salted them and put them in strainer with a weight on top to draw out moisture and improve their texture.

After the pork had marinated for about 3 hours I built a screaming hot fire in the OTS and grilled the pork for about a minute per side. No pics of them cooking cause it was happening too quickly for my to fark around with the camera.

Once the got nice grill marks and a touch of char I pulled them off to rest
http://i1243.photobucket.com/albums/...ps8f95779b.jpg

Took my favorite instrument of kitchen destruction to it
http://i1243.photobucket.com/albums/...ps2d1608ab.jpg

And ended up with a pile of chopped pork goodness
http://i1243.photobucket.com/albums/...ps2ac5e770.jpg

To plate it up I put down a bed of rice noodles, then some veg, a pile of pork and some chopped peanuts, then drizzled it with a dressing I made of olive oil, sesame oil, rice wine vinegar, ginger, garlic and scallion.
Entry Pic
http://i1243.photobucket.com/albums/...ps39dfd743.jpg

This didn't last long
http://i1243.photobucket.com/albums/...ps8497d224.jpg
the final bite of these is always the best with a perfect mixture of all the ingredients.

These were a great replica of the dish that inspired them. A wonderful mix of textures and balance of salty, sweet and spicy flavors.

Thanks for looking.

peeps 04-30-2014 03:09 PM

Helluva opening entry! Nice work!!!!


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