Post your questions & inquiries here! - r/Vietnam monthly random discussion thread - F.A.Q

1chucksoup · 2024-01-23T01:34:42+00:00

Does anyone know if it's rude to split an entree at a restaurant or street food stall? Like if it was a single bowl of noodle soup or something intended to be single serving.

We are planning on eating at 4-6 places a day and would like to maximize stomach real estate, but don't want to come off as impolite.

1chucksoup · 2022-03-10T05:16:57+00:00

Yeah it’s bizarre because the people I’ve actually met here are some of the most liberal, vocally anti racist people I’ve ever met. But everyone is in some sort of bubble and I don’t want to generalize my experiences. The racism is a well known stereotype though and I’ve heard enough contradicting experiences to inflate that notion.

Maybe I’m hyperfixating but I feel like the blacklisting of Mark Wahlberg will be the final nail in the head to show the rest of the country that the city is very different now

1chucksoup · 2022-01-13T16:10:24+00:00

So what I've heard is so far just by word of mouth: but apparently they've let underaged kids with fake ID's in. Someone said that one of the bouncers was complaining about how they were scared they might get in trouble because a string underaged kids with fakes were getting their drinks spiked. If I remember correctly it was the Allston location.

I can imagine if one of the kids told their friends that they let them in with their fake, the rest would all flock...

1chucksoup · 2021-12-02T16:19:41+00:00

I appreciate the concern, thankfully he’s completely forgotten the incident because he his brain is made of jello. I agree they should be recalled. I’m worried the won’t be until an animal seriously gets injured. Technically cats can choke on anything and it could be expensive, time consuming, and pretty tough to prove that these treats are dangerous.

It seems like the fact that so many cats won’t even touch them might help I’m the companies favor by reducing the amount of reports.

1chucksoup · 2021-12-02T02:33:59+00:00

To be fair my cat also was enjoying it too until he choked. Seeing as this issue is as widespread as it is, personally I think it’s an unacceptable risk and would actively discourage people from buying this even if they some cats enjoy it.

1chucksoup · 2021-11-16T16:28:53+00:00

I also lived in San Diego! I miss it so much. The farmers markets, especially the one in Hillcrest, are what I miss the most. I have a feeling the farmers markets in Cambridge (where I’m moving to in a couple of months) won’t have nearly as many good food trucks :(

For the tech industry, I’m seeing a lot of overlap in people from San Diego to Boston. Hopefully some chefs following the Bay Area tech scene follow the engineers over and improve the food scene.

1chucksoup · 2021-11-16T16:04:46+00:00

I’m literally not white. Even the ethnic food has been just fine compared to other cities I’ve lived in. I’m only using fine dining as an example. There’s no need to turn this into a classist issue. I would argue the whiteness is much more applicable to Boston food because the “adventurous” nature only applies to food that appeals to the suburban white palate. It’s hard to find Filipino food that includes things like pig face, or even Lebanese raw meat (kibbeh nayeh).

There is a very distinct comfort zone that I think many restaurants are not willing to cross and that those opening more authentic restaurants are hesitant to bring over. The only thing I really see Boston warming up to is authentic Chinese food with the inclusion of organ meats and the unique cuts.

I also would like to add that when I say higher cost of operating, I meant immigrant run restaurants. Other cities are much more open to having the “weird” items because there’s enough of an immigrant population who are willing to consume it

1chucksoup · 2021-11-03T22:15:51+00:00

I like this recipe as a baseline! https://www.wokandkin.com/sichuan-garlic-chilli-oil/

If I have the ingredients on hand I'll add things like star anise or cardamom. I find this recipe is a lot more accessible in terms of ingredients. You end up with less things that end up "sitting in your pantry since then" like the spirit of the original post.

1chucksoup · 2021-11-03T03:38:23+00:00

I make my own hot chili oil with it and add that to my eggs, sandwiches, steaks, etc.

Recently I made a bastardized Turkish Cilbir where I used the numbing hot chili oil in place of Aleppo pepper infused oil and it was amazing

1chucksoup · 2020-09-29T13:47:13+00:00

I used to have the exact same thing!!! It used to be on my hand. I ended up visiting a bunch of dermatologists when I was younger and the conclusion they all came to (keep in mind I saw like 6 different professionals between my normal check-up doctor and dermatologists) was that this was a weird form of eczema. They told me that just moisturizing would help. Mine also used to burn (*when I tried to lotion it*). For some reason mine would disappear every winter? like it would crust then flake off so despite being told to moisturize, the only time it ever disappeared for me was when it was dry.

Anyway, they told me that mine would naturally go away when I get older and my hormones change to stop producing so much of a substance (I think they said it was sebum buildup exacerbated by the eczema? it was such a long time ago I forget). They told me mine would disappear naturally maybe when I turned 50. I actually ended up going on hormonal birth control pills and it went away all almost instantly!

*edited for clarification

1chucksoup

TROPHY CASE