| concretegurl | 07-18-2012 09:16 PM |
Quote:
Originally Posted by capt_noonie
(Post 3975805)
The fish sauce right? Or the shrimp paste? I love green papaya. I can't stand muchy mexican papaya, or smushy watermelon for that matter. MIL has made it with small green beans, the chinese kind, really skinny ones. Pickled ones sound divine! I love them with halved cherry tomatoes and lots of lime juice. Oh I want some now.
| Never had the chinese kind-but I will have to try it now!
Yep fish sauce, shrimp paste nam powder I think it's like 3 kinds of fish sauce in the Hmong kind and only one in the Vietnamese and Thai-they're all like variations I'm partial to the Hmong style it's the first I had and the one I got hooked on I was stoked when we went to a Thai Vietnamese restaurant locally (Thai wife Vietnamese husband owned a restaurant) and they had their variations there.
I buy the premade bags from the Hmong stores here which are ironically owned by Hmong people and they call them Lao stores (Laotian Market).
I totally bough a motor and pestol to make it-I have to make it in the back yard or everyone here complains about the smell!
I just added my own pickled stuff I make also on the side to be like go with it dishes I also make sticky rice to make it a meal. Rarely I make some boiled Hmong style chicken hold the cilantro because I HATE cilantro so much I might as well be allergic to it-but I only make that when other people are going to eat it which is like never now. | 