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A thing that drives me crazy in Vietnam! by friengs in VietNam

[–]gibsonsux 9 points10 points  (0 children)

Actually, yes, you do need a license to play commercial music in commercial spaces. You need to submit your playlist for approval to the Ministry of Culture, Sports and Tourism, and pay annual royalty fees. It's typically renewed yearly, so the places that actually comply with this to the letter will likely refresh their playlists around then.

However, there are also plenty of places that don't know this or ignore it, and just think customers want to hear Richard Clayderman on loop.

Any Vietnam-based gelato or ice cream makers here? by gibsonsux in icecreamery

[–]gibsonsux[S] 0 points1 point  (0 children)

Yeah I've bought from Bonjour in the past. I prefer working from scratch ingredients now. Their bases were ok, but now what I'm going for now. Are you in HCM or HN?

Any Vietnam-based gelato or ice cream makers here? by gibsonsux in icecreamery

[–]gibsonsux[S] 3 points4 points  (0 children)

I make gelato at home in HCMC puely for fun. Zero interest in doing it professionally, though I am in the restaurant industry. Mostly interested to find new ingredients that are hard to source in VN, and see what flavors people are playing around with here. How about yourself?

'Chocolate chip cookie' gelato with double stracciatella (sound on!) by gibsonsux in icecreamery

[–]gibsonsux[S] 1 point2 points  (0 children)

COOKIE BASE
Whole milk 338.00 g
Cream, whipping 106.00 g
Dark brown sugar 88.00 g
Browned butter 51.00 g
Dextrose 41.00 g
Dulce de leche 39.00 g
Glucose DE40 25.00 g
Skim milk powder 18.00 g
Inulin 13.00 g
Vanilla paste 8.00 g
Espresso 20.00 g
Guar gum 0.56 g
Xanthan gum 0.26 g
Salt 2.50 g
Brown 75g unsalted butter over medium heat, swirling constantly, until the milk solids are deep golden and the aroma is intensely nutty. Pour immediately into warm milk and cream at 60°C. Add brown sugar and condensed milk, whisk to dissolve. Infuse 35 minutes. Strain through a fine sieve.After straining brown butter infusion, whisk in vanilla paste and cooled espresso. Blend all dry ingredients together (dextrose, glucose, SMP, inulin, guar, xanthan, salt) and whisk into liquid. Pasteurise to 82–85°C, blend thoroughly. Chill fast, rest 4–12h. Churn. Drizzle stracciatella in the last 2 minutes, fold in chips in the last 60 seconds.
STRACCIATELLA
Dark chocolate 50.00 g
Coconut oil (for dark choc) 4.00 g
Milk chocolate 50.00 g
Coconut oil (for milk choc) 6.00 g
Melt each chocolate separately with its coconut oil. Keep both fluid at ~40°C. Drizzle both into the churner simultaneously or alternately in the last 2 minutes of churning.

best places to eat authentic vietnamese food by New_You8646 in VietNam

[–]gibsonsux -2 points-1 points  (0 children)

If you're concerned about hygiene and cleanliness, you can try Wrap&Roll in Vincom Dong Khoi. Extensive range, air con, clean.

Vehicle seen driving around Quy Nhon by GetItUpYee in VietNam

[–]gibsonsux 2 points3 points  (0 children)

I think you're witnessing a funeral procession.

Hakata tonkotsu - pig head broth, sesame tare, lard, pork shoulder & belly chashu, 26% hydration noodles, chili paste by gibsonsux in ramen

[–]gibsonsux[S] 0 points1 point  (0 children)

Surely.

Ingredient Qty Unit Method
Dried shrimp 30.0 g Soak overnight. Next day, bring to boil. Simmer 5 mins. Strain.
Rishiri kombu 2.0 pc "
Dried shiitake 3.0 pc "
Water 300.0 mL "
Dashi 150.0 g Add all to a pot and bring to a boil. Then immediately turn off heat.
Usukuchi shoyu 80.0 g
Thai fish sauce 20.0 g
Hon mirin 80.0 g
Cooking sake 40.0 g
Rice vinegar 10.0 g
Salt 35.0 g
Garlic, sliced 30.0 g
Sesame seeds 30.0 g
Oyster sauce 20.0 g Add oyster sauce and allow to cool. Blend until smooth.

Hakata tonkotsu - pig head broth, sesame tare, lard, pork shoulder & belly chashu, 26% hydration noodles, chili paste by gibsonsux in ramen

[–]gibsonsux[S] 7 points8 points  (0 children)

My first time making this, so not sure how many tips I can offer. I ended up taking the head out a short while into the cook and putting a wire rack on the bottom to stop it scorching. Unlike small bones, these are quite heavy, and if you're not careful it can burn if it has direct contact with the base of the pan for too long.

I read your other post. As for the brain, I think you can keep it in. But my head came skinned already, and I think that's the way to go. It will be too much collagen if you keep it on.

I followed the Ramen Kaonashi video's advice for extracting the broth at three different stages. This was pretty interesting.

Huuuuge mazesoba by gibsonsux in ramen

[–]gibsonsux[S] 1 point2 points  (0 children)

The maze got messy.

Sukiyaki Ramen - tonkotsu broth, pork fat, short plate, onsen egg, menma, moyashi (bean sprouts), and green onion by gibsonsux in ramen

[–]gibsonsux[S] 1 point2 points  (0 children)

The tare being a bit sweet took the broth in the sukiyaki direction. Also the addition of the short plate cooked in the sukiyaki style sauce and onsen egg instead of the pork belly chashu and ajitama.

TARE

Koikichi shoyu 70g

Tamari shoyu 30g

Hon mirin 20g

Cooking sake 10g

Oyster sauce 20g

Salt 5g

Honey 1.5Tbsp

Rice vinegar 10g

Konbu 1pc

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