![]() But it shouldn’t happen when you make a mistake or want to clarify the original sentence. Now, there are times when you want that to invalidate all the translation. Well, each time that you make a change to them, you invalidate all its translations. Let’s say that you’re using the original English strings for your translations. The main reason why it’s good to use keys for translations is pretty straightforward. So the first question that you might be wondering is why even bother doing this? Why would you want to use keys for translations in the first place? Well, there are a few reasons to do it. You might like to keep working the way you’re used to. This can be useful if you come from these different programming backgrounds. That said, it’s still possible to do WordPress localization using keys instead content strings. ![]() This can be convenient because you always know what the original string was. With WordPress, you use the original (usually English) content string as your translation key. If you’ve been doing localization with WordPress, you know that it doesn’t work that way. These keys are how your translation system finds the localized text to use inside your application. Update: the amazing pictures and recipe for homemade banh cuon, also from RavenousCouple.Have you ever worked on localization with other web frameworks? If so, you might be familiar with the idea of using keys to identify translation strings. Take a look at RavenousCouple’s recipe for bún măng vịt, it’s my new fav noodle soup. Bánh Cuốn Tây Hồ is still the champion of bánh cuốn.ġ bánh bèo + 1 bún thịt nướng + 1 bún măng vịt + 1 bánh cuốn = $24.57 So here it is, the restaurant’s signature plate: bánh cuốn topped with cha lua, bean sprouts, greens, and fried shallots. The lady was just too fast for my camera, I missed capturing the crucial step where she gently used a long chopstick to take the thin rice veil off the cooking surface and whip it aside for the rolling chef. 3 kinds of final products: normal bánh cuốn (with minced pork and mushroom), bánh cuốn tôm chấy (dry fried shrimp), and bánh cuốn thịt nướng (grilled pork). spreading a laddle of batter on a hot flat surface 3. stirring the liquid batter (rice flour with water) 2. I took a peek into their kitchen to capture the banh cuon production line.Ĭlockwise from bottom left: 1. Varnished wooden chairs and tables, high ceiling, humble paintings of Vietnamese countryside sceneries on the walls. Boiled duck is also very tender and flavorful.īánh Cuốn Hoa II has a pretty clean look. The dried kind is a tad firmer and more squid-like than the fresh kind. As for the bamboo shoots, there were both the fresh kind and the re-hydrated dried kind. ![]() The broth is quite pure and slender, free of fatty bubbles floating on the surface, not as heavily seasoned as pho or hu tiu broth, simply refreshing. Dunk the duck into the soup and you get duck soup :-). She ordered bún măng vịt (vermicelli soup with duck and bamboo shoot), which actually comes in two parts: the duck salad (gỏi vịt) and the bamboo shoot soup (bún măng) with no duck. Bánh Cuốn Hoa II nailed it with a supertender juicy marinated pork.Īs much as my dad is a fan of grilled meat, my mom is loyal to noodle soups. Nước mắm seasoned with a tidbit chili paste, a lot of sugar, and a squeeze of lemon juice would spike the taste to infinite pleasure. There’s no weird stuff, just rice noodle, crushed peanuts, vegetable and honest grilled pork. Bánh Hỏi Châu Đốc does it better.īecause it is very hard to go wrong with grilled meat, it’s always safe to get bún thịt nướng on first try at a new restaurant, also a friendly choice for those who have not had Vietnamese cooking before, want to try, but are still cautious. The flour part is a bit tired, they broke easily into pieces the moment my chopsticks pinched them. It’s not a bad twist from the usual though. The tôm chấy I usually have are totally desiccant, ranging anywhere between flaky and powdery, but these (I’m guessing homemade) shrimps are still plump, and more sweet than salty. Flooded with nước mắm, they make great appetizers while we were waiting for bánh cuốn.īánh bèo comes with a few toppings: fried shallot, chopped green onions, and tôm chấy (dry fried shrimp). The first picture isn’t bánh cuốn, but bánh bèo, a rice flour spinoff drafted in the shape and size of waterferns, hence its name. Bánh Cuốn Tây Hồ tops the chart everywhere from Texas to Cali, but does Bánh Cuốn Hoa II come close? Maybe rival? Miss by a long shot? These rolls of thin rice sheet, filled with minced pork and woodear mushroom, gently dipped in nước mắm, make the perfect warm breakfast, light lunch, and quirky dinner. If I had to pick one Vietnamese dish made from rice flour and eat it everyday for the rest of my life (whole grain white rice doesn’t count), then bánh cuốn would be it.
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