I just want to add some tips if you don't mind. If you buy dried uncook peanuts in Asian markets here in the US, I recommend that you guys soak the peanut overnight and then boil it like her recipe. I find that it take quite a long time, even when I soak it over night to make the peanut tender. Also, if you are planning to continue to cook the peanut with others, don't add sugar until it is soft. If not, the sugar will kinda stop the cooking process for the peanut. Oh and when you add coconut milk, don't over boil it. It can come to a small bubble, but overboiling can make the coconut turn to oil...and have a strong rancid like taste. That is why a lot of coconut milk base che, we only warm them up and never reboil them.
totally agree! I think Helen should specifically mention that we just add sugar after the peanut is soft. Also true about raw peanuts bought in Asian market in the US, it takes much longer time to work with them than ones in Vietnam. I usually have to soak them overnight, and boil them for a really long time.
T. Victoria N I think she made an excellent pot of Che Ba Ba. I don't know her background, whether or not she went to Culinary school, but it's still great that she is sharing her recipes with the world. I am glad that she does this because our Vietnamese food is unique and taste amazingly great too compared to other ethnic food. This helps her shared not only the food, but also our culture. Most of Vietnamese girls learn from their moms and grandmas, a lot of time the recipe does not have the exact measurement for how much to add in or what the temperature should be like. Everyone learn it by look, smell, and taste. I admit that cooking is an art, but us Vietnamese, don't care much about knife skills at all. We care most in how to prep the food and the end results of the dishes. We focused a lot on the element of each food and how it incorporated together to make it a well balanced recipe. I learned a lot from my mom, and she is the expert at Che. And I wanted to share the tips not because I want to correct Helen, but I want to share it with people who wanted to try out the recipe, but may have some difficulties with the things I discussed above.
T. Victoria N Maybe you will upload a video of your aunt's recipe so we'll know how a "genuine" and "perfect" looking/tasting che ba ba is made?? That's a challenge, by the way. :)
What I don't get is that if you are so smart and possess THE perfect recipe, why would you waste your time watching a video and commenting on what you consider a mediocre recipe? Things that makes one think you're all talk. :)
I always thought Vietnamese desserts and noodle dishes are complicated to make until I watch your videos. You make it simple, easy to follow, and of course taste good. Thanks!
Eep! Thank you for sharing this dessert! I find most Western desserts a bit too sweet but this kind of dessert is just up my alley. I can hardly wait to get to my local Asian supermarket to find the ingredients
Awesome! I was hoping you would make this recipe as it looks so delicious! Here's hoping you will make che thung next so I can visually see the difference. LOL!
Helen, thank you so much! You make everything so accessible. I miss real Vietnamese food so much. I have a question for you though. On my street that I lived on in Hanoi there was a lady that sold egg that was scrambled full of fresh herbs. She cut it up and we would dip it in chili salt or garlic vinegar. I was told it was good for headache. Do you know what I am talking about? Do you know the name? I miss it so much. Thanks for all you do!
my mom grows that in my house back in my hometown and bring some of it to me when she comes back. i scramble some egg and add the vegetable cut into small pieces, then fry it up. when you eat that with siracha sauce, it is sooooo good that you can hardly stop :) and search "Artemisia vulgaris" or "mugwort", it might give you the right plant you are looking for :)
There's a pink dessert that i only see in vietnamese restaurant. Do you happen to know what it is and if so, can you make a tutorial of it? The dessert has jack fruits, lycee, jelly, and cashew jelly in it. When the syrup is mixed, the liquid turns pink/red.
From your description, I'm pretty sure that you are talking about "siro đá bào". Google search that term to check if it's right or not :D That dessert is quite simple to make. You just need to prepare fresh fruits like jackfruit, lychee,...any fruit you want to add, finely grounded ice and syrup (the soul of this dessert but I dont know how to make it, I just run to the store and grab a bottle =]], sorry for that...maybe I'll check later for the instruction how to make it and tell you :p). There is a famous Korea dessert that quite similar to this dish : Patingsoo (not sure if my spelling is right) :D Check them out..hehehe
chào chị! chi co the viet toan bo thuyet minh o duoi dc k a? doan cuoi quan trong nhat, noi ve yeu cau cua cac thanh phan ve do chin ra sao y a! e rất mong sẽ học tiếng anh từ kênh của chị. thanksss!
I can't pinpoint it right now, but somehow in this video made me feel "left in the lurch". I have watched the video three times and still can't pinpoint what it is. Even worse the more I watch it the less I know what my first impression was. Either I am of my rocker or too tired to take it in... so off to bed now.
@t Nguyen, you know, there is a difference between constructive criticism and straight up insulting. How would you feel if someone called your food ugly and disgusting? Not so great huh? Treat others how you would like to be treated. I for one, and many others do not think her dish is ugly and is actually good.
I am a Singaporean who loves Vietnamese food. Thank you.
I just want to add some tips if you don't mind. If you buy dried uncook peanuts in Asian markets here in the US, I recommend that you guys soak the peanut overnight and then boil it like her recipe. I find that it take quite a long time, even when I soak it over night to make the peanut tender. Also, if you are planning to continue to cook the peanut with others, don't add sugar until it is soft. If not, the sugar will kinda stop the cooking process for the peanut. Oh and when you add coconut milk, don't over boil it. It can come to a small bubble, but overboiling can make the coconut turn to oil...and have a strong rancid like taste. That is why a lot of coconut milk base che, we only warm them up and never reboil them.
totally agree! I think Helen should specifically mention that we just add sugar after the peanut is soft. Also true about raw peanuts bought in Asian market in the US, it takes much longer time to work with them than ones in Vietnam. I usually have to soak them overnight, and boil them for a really long time.
Thanks dear. I will mention that in my written recipe :)
T. Victoria N I think she made an excellent pot of Che Ba Ba. I don't know her background, whether or not she went to Culinary school, but it's still great that she is sharing her recipes with the world. I am glad that she does this because our Vietnamese food is unique and taste amazingly great too compared to other ethnic food. This helps her shared not only the food, but also our culture. Most of Vietnamese girls learn from their moms and grandmas, a lot of time the recipe does not have the exact measurement for how much to add in or what the temperature should be like. Everyone learn it by look, smell, and taste. I admit that cooking is an art, but us Vietnamese, don't care much about knife skills at all. We care most in how to prep the food and the end results of the dishes. We focused a lot on the element of each food and how it incorporated together to make it a well balanced recipe. I learned a lot from my mom, and she is the expert at Che. And I wanted to share the tips not because I want to correct Helen, but I want to share it with people who wanted to try out the recipe, but may have some difficulties with the things I discussed above.
T. Victoria N Maybe you will upload a video of your aunt's recipe so we'll know how a "genuine" and "perfect" looking/tasting che ba ba is made?? That's a challenge, by the way. :)
What I don't get is that if you are so smart and possess THE perfect recipe, why would you waste your time watching a video and commenting on what you consider a mediocre recipe? Things that makes one think you're all talk. :)
I always thought Vietnamese desserts and noodle dishes are complicated to make until I watch your videos. You make it simple, easy to follow, and of course taste good. Thanks!
Eep! Thank you for sharing this dessert! I find most Western desserts a bit too sweet but this kind of dessert is just up my alley. I can hardly wait to get to my local Asian supermarket to find the ingredients
Looks so delicious! It reminds me of ginataan (the sweet potato part) but much different of course!
I know that cassava......boil the cassava with little amount of salt and the taste like half cooked egg yolks.....thats how yummyyyyyyy !!!
Thank you so much.
Have a great night!
Everything looks so yummy!
Finally you make this one.I'll try it.Sound good Helen ;)
i agree 100 percents with sweetpuppy. it is about time someone speak up about this cooking tube bravo
Awesome! I was hoping you would make this recipe as it looks so delicious! Here's hoping you will make che thung next so I can visually see the difference. LOL!
Where did u buy the peeler?
Looking so tasty. I'll try this soon.
ah bữa nay chị makeup đẹp qá chừng hihi
My photo was on here!! Yay!
thanks for sharing!
Helen, thank you so much! You make everything so accessible. I miss real Vietnamese food so much.
I have a question for you though. On my street that I lived on in Hanoi there was a lady that sold egg that was scrambled full of fresh herbs. She cut it up and we would dip it in chili salt or garlic vinegar. I was told it was good for headache. Do you know what I am talking about? Do you know the name? I miss it so much.
Thanks for all you do!
It s trứng ngải cứu. Ngải cứu is quite a bizzar herb. I don t know if you can get it easily in your hometown
my mom grows that in my house back in my hometown and bring some of it to me when she comes back. i scramble some egg and add the vegetable cut into small pieces, then fry it up. when you eat that with siracha sauce, it is sooooo good that you can hardly stop :)
and search "Artemisia vulgaris" or "mugwort", it might give you the right plant you are looking for :)
Thank you so much! I am going to order some seeds on-line so I can make my own! Thank you both!
nhìn ngon quá. hy vọng sẽ hoc được thêm nhiều món chè nữa.
hỏi nhỏ 1 chút nhe. H có biết làm món dồi không? món đó nhậu rất ngon nhe.
Hi Helen, love you recipes.. can you make a video on 3 color coconut desert?! Thanks
XpinklilyX I will ;)
Hello Helennnn, You should make a Bánh Tằm Bì video!
Hi. Can i leave out the peanuts...? Im allergic to nuts...
yes you can skip the peanuts
wow this is good as a meal if ur really hungry
There's a pink dessert that i only see in vietnamese restaurant. Do you happen to know what it is and if so, can you make a tutorial of it? The dessert has jack fruits, lycee, jelly, and cashew jelly in it. When the syrup is mixed, the liquid turns pink/red.
From your description, I'm pretty sure that you are talking about "siro đá bào". Google search that term to check if it's right or not :D That dessert is quite simple to make. You just need to prepare fresh fruits like jackfruit, lychee,...any fruit you want to add, finely grounded ice and syrup (the soul of this dessert but I dont know how to make it, I just run to the store and grab a bottle =]], sorry for that...maybe I'll check later for the instruction how to make it and tell you :p). There is a famous Korea dessert that quite similar to this dish : Patingsoo (not sure if my spelling is right) :D Check them out..hehehe
Keep it up!!
Chi Helen co biet cach lam Com chay khong ? :(
My mum made it before it's was yummy
ชอบจ้า
you look pretty
Chị có tính thi Master Chef k chị :)
chào chị! chi co the viet toan bo thuyet minh o duoi dc k a? doan cuoi quan trong nhat, noi ve yeu cau cua cac thanh phan ve do chin ra sao y a! e rất mong sẽ học tiếng anh từ kênh của chị. thanksss!
MaiMai lần sau chị sẽ cố gắng để đầy đủ hơn. Món này yêu cầu khoai mềm nhưng ko nát, sắn dẻo, sợi bột lọc dai, đậu phộng mềm giòn giòn...
Helen's Recipes (Vietnamese Food) vang. e cam on chi rat nhieu :) chuc chi thanh cong!
em yêu chị :*
ngya ha
hallo madam helen how are you
It sounds like you are saying Mrs. Turd. Lol.
I can't pinpoint it right now, but somehow in this video made me feel "left in the lurch". I have watched the video three times and still can't pinpoint what it is. Even worse the more I watch it the less I know what my first impression was.
Either I am of my rocker or too tired to take it in... so off to bed now.
CologneCarter maybe I edited this vid a little bit too short and fast
@t Nguyen, you know, there is a difference between constructive criticism and straight up insulting. How would you feel if someone called your food ugly and disgusting? Not so great huh? Treat others how you would like to be treated. I for one, and many others do not think her dish is ugly and is actually good.
First comment!!!
first one
Ughhhhh shucks!!! Im not.
I would so marry you if I was a guy lol
Helen ơi.. do.you have a boyfriend yet . ? hihihih