Quote:
Originally Posted by smallplayer
imho..I don't like because its quite tasteless even if they add the eggs...
I always have to put lots of fish sauce hahaa. but still lack the saltiness from our soya sauce...
maybe too used to taste of Singapore chay tao kway.
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Singapore chay tao kway - salty, oily, usually texture soft or soggy. White Carrot was included in the flour.
Vietnam Bot chien - bland so need to dip in external sauce, less oily, crunchy. They did not put carrot into the flour.
Read that this dish come from Guangzhou, interesting to see how the same dish in 2 countries evolve differently.
Quote:
Originally Posted by TomMAffolter
not sure where u eat this, but everywhere i eat this, they have soya sauce, tuong uot , ground chilli and shredded papaya...never seen fish sauce even offered as a condiment.
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Thanks, I always thought it was shredded papaya in fish sauce.