Photo of your dinner (Vol 3)
Discussion
So we're still at the Intercontinental in Da Nang, and being our 6th Wedding Anniversary we thought we'd book a private "beach barbecue" with our own personal waiter and chef for the evening. This was the view we were greeted with:
We went for the 5 course meal, which in hindsight was an error as there was far too much food, however it was thoroughly enjoyable as one can imagine.
We had:
Soft Shell Crab Spring Rolls (bit strange eating them whilst watching the crabs scurry around the beach)
Vietnamese Pho - didn't get a picture of those but it was very tasty, sadly they gave us a bucket of it which we couldn't finish, but definitely one to try making on our return.
Fish course - local Tiger Prawns with potato and corn:
Main course - Angus Tenderloin with red wine sauce and local vegetables - melted in the mouth and cooked to perfection.
Dessert - passion fruit cheesecake.
I may need a lie down now, thankfully the hotel has a bar you can do just that in, which I am currently doing whilst quaffing some Larue.
We went for the 5 course meal, which in hindsight was an error as there was far too much food, however it was thoroughly enjoyable as one can imagine.
We had:
Soft Shell Crab Spring Rolls (bit strange eating them whilst watching the crabs scurry around the beach)
Vietnamese Pho - didn't get a picture of those but it was very tasty, sadly they gave us a bucket of it which we couldn't finish, but definitely one to try making on our return.
Fish course - local Tiger Prawns with potato and corn:
Main course - Angus Tenderloin with red wine sauce and local vegetables - melted in the mouth and cooked to perfection.
Dessert - passion fruit cheesecake.
I may need a lie down now, thankfully the hotel has a bar you can do just that in, which I am currently doing whilst quaffing some Larue.
bodhi said:
Vietnamese Pho - didn't get a picture of those but it was very tasty, sadly they gave us a bucket of it which we couldn't finish, but definitely one to try making on our return.
Its a major faff to make at home as its all about the broth so you need to really make it from total scratch using bones so it takes hours to do it properlycraigjm said:
bodhi said:
Vietnamese Pho - didn't get a picture of those but it was very tasty, sadly they gave us a bucket of it which we couldn't finish, but definitely one to try making on our return.
Its a major faff to make at home as its all about the broth so you need to really make it from total scratch using bones so it takes hours to do it properlyhttps://www.sainsburys.co.uk/gol-ui/recipes/vietna...
Cotty said:
craigjm said:
bodhi said:
Vietnamese Pho - didn't get a picture of those but it was very tasty, sadly they gave us a bucket of it which we couldn't finish, but definitely one to try making on our return.
Its a major faff to make at home as its all about the broth so you need to really make it from total scratch using bones so it takes hours to do it properlyhttps://www.sainsburys.co.uk/gol-ui/recipes/vietna...
Tried a new Turkish place last night and they were making Kunefe for dessert which is always an unusual experience. It’s basically made from all the ingredients for baklava made into a kind of pie but with cheese in it and ice cream on the top. Very confusing taste experience but worth having
craigjm said:
Cotty said:
craigjm said:
bodhi said:
Vietnamese Pho - didn't get a picture of those but it was very tasty, sadly they gave us a bucket of it which we couldn't finish, but definitely one to try making on our return.
Its a major faff to make at home as its all about the broth so you need to really make it from total scratch using bones so it takes hours to do it properlyhttps://www.sainsburys.co.uk/gol-ui/recipes/vietna...
But I can assure you the broth is superb and easy to pimp it up with some 'real' veggies and thinly sliced raw fillet steak
The difference between using packet noodles over making your own broth is more akin to buying a steak pie for a mid week meal and making your own for a Sunday imo.
Once you’ve put your own extras in the noodles you’ll have made a perfectly acceptable meal but you’ll appreciate the extra effort when you have the time.
Once you’ve put your own extras in the noodles you’ll have made a perfectly acceptable meal but you’ll appreciate the extra effort when you have the time.
My thanks to nebpor and craigjm for the aubergine tips. I tried it last night, but neglected to take pictures.
I charred the skin on the gas barbecue, along with a whole bulb of garlic. Then scraped the flesh out, added the garlic, lemon juice and yogurt. I also added a chopped chilli but that was probably too much. The whole thing tasted good as an accompaniment to barbecued spicy chicken and pork skewers. I'll definitely do it again.
I charred the skin on the gas barbecue, along with a whole bulb of garlic. Then scraped the flesh out, added the garlic, lemon juice and yogurt. I also added a chopped chilli but that was probably too much. The whole thing tasted good as an accompaniment to barbecued spicy chicken and pork skewers. I'll definitely do it again.
CharlesdeGaulle said:
My thanks to nebpor and craigjm for the aubergine tips. I tried it last night, but neglected to take pictures.
I charred the skin on the gas barbecue, along with a whole bulb of garlic. Then scraped the flesh out, added the garlic, lemon juice and yogurt. I also added a chopped chilli but that was probably too much. The whole thing tasted good as an accompaniment to barbecued spicy chicken and pork skewers. I'll definitely do it again.
Good stuff glad you liked it I charred the skin on the gas barbecue, along with a whole bulb of garlic. Then scraped the flesh out, added the garlic, lemon juice and yogurt. I also added a chopped chilli but that was probably too much. The whole thing tasted good as an accompaniment to barbecued spicy chicken and pork skewers. I'll definitely do it again.
Fantastic! It’s amazing how simple these things are when you get around to doing it!
It was local market today, so stocked up on some lovely chorizo and Spanish cheeses, got hake and I’ve made a Smokey, tomatoey, chorizo, onion, pepper and sherry vinegar sauce that I’ll steam the hake in later. I’ve also cubed and par boiled potatoes to make roasties in olive oil
Mate is home from Australia so making him dinner
It was local market today, so stocked up on some lovely chorizo and Spanish cheeses, got hake and I’ve made a Smokey, tomatoey, chorizo, onion, pepper and sherry vinegar sauce that I’ll steam the hake in later. I’ve also cubed and par boiled potatoes to make roasties in olive oil
Mate is home from Australia so making him dinner
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