Fantastic! Success at the first attempt. This is a great recipe. I used 1 tsp ammonium bicarbonate and 1 tsp baking soda as leavening agents. For the rest I followed the recipe exactly including the resting periods for the dough and the temperature of the frying oil. To my great surprise the dough puffed up immediately as soon as it was in the hot oil. I had tried other recipes before but without success. Thank you for sharing this recipe.
Helen's Recipes (Vietnamese Food) So sorry, I didn't. I will try the breadsticks again soon and will then take some pictures. All breadsticks from the first batch have been used up by now for tao suan and rojak.
Hi Helen. thx for the recipe! Just to let u and everyone know there's no need to tend the dough every 20mins just cover and rest in a warm place for 3 1/2 - 4 hrs the result is the same 😊
I love your videos Helen. I watch them over and over again. I have a vietnamese boyfriend and his mother is afraid I won't be able to cook the vietnamese food he loves so much when we get married. I'm so happy I found your channel where you make authentic food and make it easy to follow. I hope I can cook as well as his mother and, maybe one day, his entire family. Thank you so much Helen. You're helping get into his family and getting complete approval.
Helen: Thank you for taking time and effort to make the video. I grew up in Hong Kong in the 1950s and a lot of Cantonese Chinese in Hong Kong (me included) ate this for breakfast along with rice porridge (congee). The Chinese name, translated literally, is "deep-fried ghost" 油炸鬼. In Mainland Chinese, the common name for it is "deep-fried sticks" 炸油条. While people can make this food themselves, it is far easier to buy from food vendors than to grease up the kitchen and spend half a day making it. By the way, the Vietnamese food vendor looks young if he has been selling these bread sticks for 45 years. You must have had a great deal of charm and goodwill for him to let you tape his "culinary secrets." Best wishes, James Chan, Philadelphia, PA, USA.
Deep frying does not grease up the kitchen, it just grease up that part of the frying pan where the oil rests on. Making youtiao is just like making bread, ie easy. I disagree with her tedious process of dough kneading. Don't need that long process. Just knead as in making bread will do. If that street vendor follows this tedious process he'll be out of business. My hint to readers is that if you know the secret ingredient, making youtiao with fairly big hollows is easy. Obviously that street vendor is not foolish as to tell her his trade secret.
Dear Helen, I am so glad to find your homemade vietnamese recipes,they are so great.Coz I am a Vietnamese Chinese who live in Israel for 35 years, Missing all the vn food..Thank again, God bless you always
Hai Helen.. I'm Laila from Singapore.. I got a beautiful smooth dough after following your instructions.. Now I'm resting it for 4 hrs before I knead and cut.. Thank you for yr recipe!!
Thank you so much for your sharing. I love your instruction, clear and super easy to follow. I just love to watch your video clip. You are very awesome! A lot of Thanks!!!
I love fried bread dough, never knew this took so long to make. I'm an American I have a hard time waiting 2:30 seconds for the hot pockets to heat up in the microwave, I can't imagine waiting 9 hours to cook bread dough...wow...
Well done! I amazed at you attention to detail and how well you explain things. I learned how to make these from a Phnom Penh street vendor. She used baker's ammonia as the leavening agent. I don't think you can get authentic results without using it. You did a great job explaining it and giving brand names for sourcing. I also agree that it may take a couple of times to master the recipe. Thanks.
Helen - thank you so much for this post! I just made this tonight for the family using ammonium carbonate and baking soda. The results were fantastic and delicious with jook. It was like magic watching the youtiao puff up almost immediately in the hot oil.
Hello Helen - Thank you so much for posting this recipe and going to the trouble of finding out how it is made. I have wanted to make this for such a long time!! Well Done!!
Excellent work Helen. So plain and simple. Thank you. (Cam Ang). I am not Vietnamese but Burmese living in Perth, Western Australia. I will try give it a go.
you should go for a Master Chef contest if they have that in Germany and let all the Vietnamese proud!! :)) you know i'm serious! very inspiring work of you Helen!!
So many ppl play music in the videos while they cook but it is loud and makes it hard to hear when explaining what to do for the recipes I am glad u are nice and clear with written measurements so if I missed what u said I can see what u added
Hi everyone, this is the video that you have long been requesting and waiting for. I hope you are happy with it^^
chùi ui chị ơiiiiiiiii, mới đọc bài bên Tiin về chị. Chùi ui em hâm mộ chị quá đi !!!!!
Ibe Ibe hehe em nhanh the, chi con chua kip doc :P
Helen's Recipes (Vietnamese Food) tiin.vn/chuyen-muc/song/8x-viet-len-truyen-hinh-han-nho-nau-an.html đây chị ^^
cám ơn Helen nha. vậy là mình ở Đức có cơ hội tự làm tự ăn những món Vn yêu thik rồi
U ARE SO TALENTED, AND SPEAK 3 DIFFERENT LANGUAGES BUT FRENCH WHICH I SPEAK.... THANKS
I really admire your passion and determination in making this fried breadstick successful. thank you Helen for sharing all the recipes with us
Thank you so much Helen. God bless you!💖🙏
Same to you!
Cám ơn cô Helen..Cô hướng dẫn tận tình , dễ hiễu va`..dễ thương lắm..Chúc cô luôn Thành công...
Wonderful video! Fascinating to watch.
Cám ơn Hellen lần nửa công thức này hay quá ,bạn giỏi thật.
Fantastic! Success at the first attempt. This is a great recipe. I used 1 tsp ammonium bicarbonate and 1 tsp baking soda as leavening agents. For the rest I followed the recipe exactly including the resting periods for the dough and the temperature of the frying oil. To my great surprise the dough puffed up immediately as soon as it was in the hot oil. I had tried other recipes before but without success. Thank you for sharing this recipe.
Luis Gasser Awesome! Did you send me photos of your breadsticks?
Helen's Recipes (Vietnamese Food) So sorry, I didn't. I will try the breadsticks again soon and will then take some pictures. All breadsticks from the first batch have been used up by now for tao suan and rojak.
Me to, success on first attempt! Because instruction and recipe is good. And instructor is cute :)
Igor Malusevic
Luis Gasser s
Ee
Hi Helen. thx for the recipe! Just to let u and everyone know there's no need to tend the dough every 20mins just cover and rest in a warm place for 3 1/2 - 4 hrs the result is the same 😊
That's waaay to long for me... One hour is long enough...
They look delicious those bread sticks... i'll definately try to make them
Thank you Helen for showing how to make Banh qua. I will try one day . Thank you again and see you .
I love your videos Helen. I watch them over and over again. I have a vietnamese boyfriend and his mother is afraid I won't be able to cook the vietnamese food he loves so much when we get married. I'm so happy I found your channel where you make authentic food and make it easy to follow. I hope I can cook as well as his mother and, maybe one day, his entire family. Thank you so much Helen. You're helping get into his family and getting complete approval.
Yay! So great to hear that!
good and great recipe. Thank you for sharing this recipe.
Take care look delicious will try it..
Yao char kuey!!! Yum. Love it!!
Helen: Thank you for taking time and effort to make the video. I grew up in Hong Kong in the 1950s and a lot of Cantonese Chinese in Hong Kong (me included) ate this for breakfast along with rice porridge (congee). The Chinese name, translated literally, is "deep-fried ghost" 油炸鬼. In Mainland Chinese, the common name for it is "deep-fried sticks" 炸油条. While people can make this food themselves, it is far easier to buy from food vendors than to grease up the kitchen and spend half a day making it. By the way, the Vietnamese food vendor looks young if he has been selling these bread sticks for 45 years. You must have had a great deal of charm and goodwill for him to let you tape his "culinary secrets." Best wishes, James Chan, Philadelphia, PA, USA.
Deep frying does not grease up the kitchen, it just grease up that part of the frying pan where the oil rests on. Making youtiao is just like making bread, ie easy. I disagree with her tedious process of dough kneading. Don't need that long process. Just knead as in making bread will do. If that street vendor follows this tedious process he'll be out of business. My hint to readers is that if you know the secret ingredient, making youtiao with fairly big hollows is easy. Obviously that street vendor is not foolish as to tell her his trade secret.
Thanks. I love that fry bread stick. I used to have it back home.
thanks for sharing,I like it very much
Dear Helen, I am so glad to find your homemade vietnamese recipes,they are so great.Coz I am a Vietnamese Chinese who live in Israel for 35 years, Missing all the vn food..Thank again, God bless you always
Interesting: How many Chinese Vietnamese are there in Israel?
Good and simple to eat with any soup.
Cám ơn HELEN đã chia sẽ công thức này
Helen, you are so smart, you speak English, Vietnamese and German. Thanks a lot for video!
Thank you Helen for sharing, hope mine works
Thank for the great info of making yu cha Kauai
I LOVED eating these. They're super yummy. Thanks for sharing. I'll try & see if it works.
thank you for sharing this wonderful recipe
I love your accent and you speak English perfectly.
Great video. Thanks Helen
Thank you very much for sharing.
xem các video của Helen mình rất thích nha. mặc dù nhiều cái từng làm, nhưng cũng có chút khác, hi, thanks helen nha
Awesome video! I made these for my kids and they all loved it! I made this to serve it with rice porridge.
yummie. i havent eaten this for years...that with some porridge or some noodles is the typical breakfast in Asia.
They are so yummy!
Tìm biết bao lâu mới ra được recipe dầu cháo quẩy chỉ dẫn rõ ràng. Thanks very much
Hi Helen, thanks for the effort and sharing. This fritters is indeed not easy to make without proper recipe. Many kids like to eat it.
I enjoy watching your video , thank you for charing
very clear in step by step thanks I will try
Wow! your videos are so informative. Thank you for sharing with us.
I love your cooking show
I like that chinese breakfast or snack
Cảm ơn Helen rất nhiều về video thú vị này.
came here because TYT liked this video, awesome video!
Hi Helen, thanks for the video and clear explanation, love all your videos
Hi ! Thank u for your video .I will try it first thing I the morning. Will let u know.
Wooowww w....u a so good!!! So nice u can hv all the patience to do.....amazed! !!
Hai Helen..
I'm Laila from Singapore..
I got a beautiful smooth dough after following your instructions..
Now I'm resting it for 4 hrs before I knead and cut..
Thank you for yr recipe!!
Helen, for someone who lives in Germany your English is very good! love your uploads. thankyou
Most Germans speak English very well. It's a required language in school.
I love everything you do.
Mmmh this looks heavenly.
Perfekt, kann ich dann endlich selbst machen. Das hat mir immer gefehlt zu meiner Reissuppe ;) Danke fürs beibringen.
This is so cool! I'm so hungry now!
Looks yummy
Hi Helen, I like the your recipe how to make Patongko. I will try to make it. Thanks
I love eating theses as a kid growing up :) so yummy :) thanks for sharing :)
I love your videos and recipes!
That is very good I like it 8B
I like your explanation. You speak clearly, and I can understand easily, thanks for your recipe. two thumb up
Good job you did it .
Great Video
Giọng nói của em nghe tuyệt quá! Cảm ơn em vì sự vất vả. Mong chờ các sản phẩm tiếp theo của em.
well done, amazingly well done helen.... you bring us vietnam food..... with simple instructions...
I ate these yesterday, they were delicious!
Hi Helen,
I love the recipes that you share... They are easy to follow and very instructive. Keep on sharing girlfriend!
SO NICE, THANK YOU FOR SHARING
Tried it out today and it tasted the whole family. Thank you!
Excellent!
very nice video Helene
Thank you so much for your sharing. I love your instruction, clear and super easy to follow. I just love to watch your video clip. You are very awesome! A lot of Thanks!!!
Love your video and instructions. Very thorough and detailed. Thank you for sharing the recipe ❤
THANKS FOR SHARING 💖🌷🌹🌷🌹🌷🌹
Looks sooo good!
I love fried bread dough, never knew this took so long to make. I'm an American I have a hard time waiting 2:30 seconds for the hot pockets to heat up in the microwave, I can't imagine waiting 9 hours to cook bread dough...wow...
Well done! I amazed at you attention to detail and how well you explain things. I learned how to make these from a Phnom Penh street vendor. She used baker's ammonia as the leavening agent. I don't think you can get authentic results without using it. You did a great job explaining it and giving brand names for sourcing. I also agree that it may take a couple of times to master the recipe. Thanks.
Very delicious :)
Helen - thank you so much for this post! I just made this tonight for the family using ammonium carbonate and baking soda. The results were fantastic and delicious with jook. It was like magic watching the youtiao puff up almost immediately in the hot oil.
Wonderful news! So glad to hear that :)
wow...you really work hard helen...thnks for the recipe..
Thank you very much Helen. Clever girl to learn from an experienced man.
Nice Recipe...if add sesame, yummy~
I ll gonna make it. ...thanks. .
Great that you show the baking powder of German 👍🏼
nicely made video
Hello Helen - Thank you so much for posting this recipe and going to the trouble of finding out how it is made. I have wanted to make this for such a long time!! Well Done!!
I love eating it with chicken rice porridge. (:
It look delicious
Thats looks good !!
Thank you. very nice. In Thailand we call Patongko and can find every morning in the maket. I love it.
45 years wow it must taste perfect
look tasty, thank you
easy to do
Aiya,so easy only
great recipe! thanks
Yummy! Yay!! Thanks again for posting this recipe. I can't wait to make it!
Excellent work Helen. So plain and simple. Thank you. (Cam Ang). I am not Vietnamese but Burmese living in Perth, Western Australia. I will try give it a go.
good; thanks for sharing
thanks for the video. and I'll try it one day.
you should go for a Master Chef contest if they have that in Germany and let all the Vietnamese proud!! :)) you know i'm serious! very inspiring work of you Helen!!
Bua nao lam chao long di chi. Em thich an lam ma khg biet lam. Chao long an voi cai nay la ngon lam luon. Em cam on chi
Thank you! I have learned so much from your video.
i like the one cook...
She is the best
That's got to be the cutest timer I've ever seen!!!
So many ppl play music in the videos while they cook but it is loud and makes it hard to hear when explaining what to do for the recipes I am glad u are nice and clear with written measurements so if I missed what u said I can see what u added
looks perfect! I had some today!