Page 7 - Shrimp Paste News Today

Hierarchy of delicious, slurpy stuff in a bowl, bun bo hue is at the very top. nguyen qui duc is an author and journalist who spent much of his childhood in hue. >> nguyen qui duc: if im gonna die, if im going to go to prison, they give me a last meal, this will be it. >> anthony: this will be it. >> nguyen qui duc: this will be it. >> anthony: lets do it, man. here, kim chau creates an elaborate broth of mixed bones scented with lemongrass, spice and fermented shrimp paste. at the bottom, rice ...

Where theres food theres also gonna be booze. and likely a lot of it. oh, thats good. >> andy: this is nam prik ong. you make a chili paste with chilies, garlic, shallot, shrimp paste, and tomatoes, and then you mix it with pork. >> farmer: thats for you. okay. >> anthony: oh yeah. oh, the nam prik is awesome. >> andy: isnt it delicious? this rice is grown here in the village. you just kinda make a little spoon-shaped ball with it. >> anthony: now, whats the famous greeting? is it, "have you eat...

Maybe a lot of drinks, because what you need -- maybe you didnt know you needed it, but you do -- is nam prik. thai chili dip. >> andy: yeah. nam prik is what the vast majority of thai people who live in america who come to thailand to visit who go back ended up getting busted at the airport for trying to bring in. >> anthony: we get two kinds. nam prik ta dang. >> andy: its a combination of chilies, garlic, shrimp paste, dried fish. >> anthony: and this -- >> andy: colloquially known as midnigh...

Had a few drinks. maybe a lot of drinks, because what you need -- maybe you didnt know you needed it, but you do -- is nam prik. thai chili dip. >> andy: yeah. nam prik is what the vast majority of thai people who live in america who come to thailand to visit who go back ended up getting busted at the airport for trying to bring in. >> anthony: we get two kinds. nam prik ta dang. >> andy: its a combination of chilies, garlic, shrimp paste, dried fish. >> anthony: and this -- >> andy: colloquiall...

To my way of thinking, in the hierarchy of delicious, slurpy stuff in a bowl, bun bo hue is at the very top. nguyen qui duc is an author and journalist who spent much of his childhood in hue. >> nguyen qui duc: if im gonna die, if im going to go to prison, they give me a last meal, this will be it. >> anthony: this will be it. >> nguyen qui duc: this will be it. >> anthony: lets do it man. here, kim chau creates an elaborate broth of mixed bones scented with lemongrass, spice and fermented shrim...

Film. >> jenny: actually when we were prepping the film we looked at all the fishing villages around hong kong. and this one was the most complete in the sense that its a real community as opposed to you know something closer to the city. and its a metaphor for hong kong because we feel hong kong is disappearing also. and so much of what were doing is to keep something that keeps us unique alive. >> anthony: for lunch theres corn and fish maw soup. fried fish maw with dried scallop dried shrimp ...

And its a metaphor for hong kong because we feel hong kong is disappearing also. and so much of what were doing is to keep something that keeps us unique alive. >> anthony: for lunch theres corn and fish maw soup. fried fish maw with dried scallop dried shrimp and pork. salted egg yolks are left in the sun to cure slightly then served over rice. crispy pork belly cooked in shrimp paste and you choy. >> chris: i drink to heaven. under which we stand together and enjoy this. we drink to earth beca...

Which might be why he thought of me and why were drinking shine for breakfast. where theres food theres also gonna be booze. and likely a lot of it. oh, thats good. >> andy: this is nam prik ong. you make a chili paste with chilies, garlic, shallot, shrimp paste, and tomatoes, and then you mix it with pork. >> farmer: thats for you. okay. >> anthony: oh yeah. oh, the nam prik is awesome. >> andy: isnt it delicious? this rice is grown here in the village. you just kinda make a little spoon-shaped...

In america who come to thailand to visit who go back ended up getting busted at the airport for trying to bring in. >> anthony: we get two kinds. nam prik ta dang. >> andy: its a combination of chilies, garlic, shrimp paste, dried fish. >> anthony: and this -- >> andy: colloquially known as midnight nam prik num. >> anthony: made from roasted green chilies. accompanied by gods preferred delivery system for beer-friendly goodness. >> andy: ooh. >> anthony: yeah. >> andy: yeah. >> anthony: yum on ...

Childhood in hue. >> nguyen qui duc: if im gonna die, if im going to go to prison, they give me a last meal, this will be it. >> anthony: this will be it. >> nguyen qui duc: this will be it. >> anthony: lets do it man. here, kim chau creates an elaborate broth of mixed bones scented with lemongrass, spice and fermented shrimp paste. at the bottom, rice noodles, garnished -- nay, heaped -- with tender slow cooked beef shank, crabmeat dumplings, pigs foot, and huyet, blood cake. garnished with lim...