"Peter Huebner" > wrote in message
t...
>
> In an earlier life I was working as adult ed consultant at a school that
> was teaching German to Vietnamese boat people - and as a direct result I
> got invited to quite a lot of Vietnamese banquets. Which I really
> enjoyed, and I got quite a few hints and tips on how to prepare some of
> the dishes.
>
> There are a couple of issues, however, where my memory fails. One thing
> is the [pastry] for lack of a better word. A lot of dishes were similar
> to spring rolls, but they were things bundled in a white
> pastry/pasta/whatever and then boiled or steamed rather than deep fried.
> Grab with chopsticks, dunk in fish sauce and eat. Delicious. But I
> cannot for the life of me remember how to make that coating. Rice flour
> and hot water is what has stuck but I am at a loss as to method ?!?
>
> The other thing I am wondering about is the fish sauce. I remember it as
> quite different from Thai fish sauce which is the only I have been able
> to obtain here in NZ so far. Are they really different, or is my memory
> playing tricks on me?
>
> If anyone has a good link on how-tos I'd appreciate it. I think I can
> remember well enough what it should taste like to be able to experiment
> successfully with a few memory refreshers.
>
> cheers, -Peter

Would this help, do you think? -

http://www.panix.com/~clay/cookbook/...cgi?vietnamese

Dora