I found one that’s perfect for me! It may be here within a week....although shipping seems to be a bit erratic these days....thanks again! I never would have thought of this on my own.
“Sheltering in Place” with Hermès
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I found one that’s perfect for me! It may be here within a week....although shipping seems to be a bit erratic these days....thanks again! I never would have thought of this on my own.
You're welcome. I didn't think of this myself though, of all places I stumbled upon it in a gift shop of a church. It looked so comical and I was tired of misplacing my glasses. Or not tired of misplacing them but just spend so much time trying to find them again.
I do hope the owl reaches you and hope even more we can see it dressed up in H.
This looks delicious! And loving the layout with the banana leaves!
Thanks for this. After a bit of searching I was able to find this plate from a vendor with shipping to my country in local currency! Now off to call my SA to check availability of the coffee cup at my local boutique. I think the plate looks great with the cup, and coincidentally "vegetable" dishes are on trend right now.It’s not part of the Passifolia collection. I googled leaf shaped plates and it came up (among many others). I thought this one would work best for me, even though it’s more casual. I would have preferred a matching saucer but they’re only available with the cups. You’re the second person who’s asked about it, so here’s a link. These are sold in pairs. I think the Passifolia pieces upgrade the plates visually.
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Awwh, thanks for your suggestions. I myself have many glasses lay around almost every Rooms my house. I will copy this. I have six cups and my kids refuse to use them because they are afraid they will break them. And I hate to see them lay quite in the package.
Thank you. And if you have not bored at banana leaves. Maybe I will present another dish. Chicken salad decorates just like how it should present in the countryside of Viet Nam. ( exclude the H platesThis looks delicious! And loving the layout with the banana leaves!
)
I’m glad you found the plate.
To clarify, there is a Passifolia coffee “cup” and matching saucer. It is smaller than the large coffee “mug“ that I purchased. I think the cup is 10oz while the mug is 14oz. (There is also a tea cup & saucer and I think there is also a breakfast cup & saucer. I don’t know the sizes of those...)
When will Restaurant @tlamdang08 be open for indoor dining?Thank you. And if you have not bored at banana leaves. Maybe I will present another dish. Chicken salad decorates just like how it should present in the countryside of Viet Nam. ( exclude the H plates
View attachment 4842058
That looks yummy AND healthy! Can you share the recipe?!Thank you. And if you have not bored at banana leaves. Maybe I will present another dish. Chicken salad decorates just like how it should present in the countryside of Viet Nam. ( exclude the H plates
View attachment 4842058
I don't have an exact measurement But I will try my best to describe for you to easy to achieve.That looks yummy AND healthy! Can you share the recipe?!
Things you need:
2 chicken breasts (small size or 1 size large)
1 cabbage ( small)
1 carrot (medium / optional)
1 onion (white or yellow )
1 green mango (use half / optional)
1 cucumber (medium size / optional)
1 bunch of Thai basils
1 bunch of laksa leaves
1 whole ginger (medium size)
3,4 cloves
1 anistar
Fish sauce
Lemon
How to process:
Bring a medium pot of water seasoning with mushroom seasoning+ salt and pepper + cloves+ anistar+ chicken breasts + half an onion to boil. Let's boil for 5 minutes, skimming all the foam to have a clear broth. Let's boil for another 5mins or until they are done. Turn off the heat but don't take anything out yet. ( if you need to take them out, pour chicken into a bowl of cold water to keep them soft and white)
cabbage : clean and cut in smaller thin fibers.
Carrot: clean-cut into thin fibers
Onion: peel and slice into fibers but let them sit in a bowl of cold water to make sure they are not bitter.
Cucumber: peel and clean the melon out then slice into thin strips.
Same with mango
If you have bean sprout. Throw them into a salad to make it crunchy too.
Sauces:
Vinegar sauce
You will need vinegar or lemon/lime, water, sugar, a pin of salt and pepper, 1 teaspoon of oil.
Usually I mix like a sweet and sour vinegar sauce then I add half a teaspoon of fish sauce ( concentrate, but if you happen to have a good diluted fish sauce leftover add one teaspoon)
Ginger fish sauce
Clean, minced ginger
1 Lemon : squeezed into the water take 1 teaspoon
2 tablespoon fish sauce
1 tablespoon sugar
Mixed them well, adjust taste to your liking. I like it sweet so I add more water and sugar+ fresh chili)
Mix the vinegar sauce with all the veggies and shredded chicken breasts. . Let it soak for about 15 minutes.
clean the basils and laksa leaves.
Then mixed all ingredients together use chopstick to help you mixed throughout.
Eat with ginger fish sauce + shrimp chips ( brand Sa Giang is the best)
Decorate with chopped peanuts and fried onion.
Only mixed enough to eat. do not let them leftover in the mix vinegar sauce.
I hope I am clear enough for you to happy with your result.
If you are not sure about the measurement parts. Please Google for ginger fish sauces.
The dish only good if your ginger fish sauce is good and your vinegar sauce is also important.
(Next time I will do with the measurement just in case anyone is interested.)
Last edited:
I don't have an exact measurement But I will try my best to describe for you to easy to achieve.
Things you need:
2 chicken breasts (small size or 1 size large)
1 cabbage ( small)
1 carrot (medium / optional)
1 onion (white or yellow )
1 green mango (use half / optional)
1 cucumber (medium size / optional)
1 bunch of Thai basils
1 bunch of laksa leaves
1 whole ginger (medium size)
3,4 cloves
1 anistar
Fish sauce
Lemon
How to process:
Bring a medium pot of water seasoning with mushroom seasoning+ salt and pepper + cloves+ anistar+ chicken breasts + half an onion to boil. Let's boil for 5 minutes, skimming all the foam to have a clear broth. Let's boil for another 5mins or until they are done. Turn off the heat but don't take anything out yet. ( if you need to take them out, pour chicken into a bowl of cold water to keep them soft and white)
cabbage : clean and cut in smaller thin fibers.
Carrot: clean-cut into thin fibers
Onion: peel and slice into fibers but let them sit in a bowl of cold water to make sure they are not bitter.
Cucumber: peel and clean the melon out then slice into thin strips.
Same with mango
If you have bean sprout. Throw them into a salad to make it crunchy too.
Sauces:
Vinegar sauce
You will need vinegar or lemon/lime, water, sugar, a pin of salt and pepper, 1 teaspoon of oil.
Usually I mix like a sweet and sour vinegar sauce then I add half a teaspoon of fish sauce ( concentrate, but if you happen to have a good diluted fish sauce leftover add one teaspoon)
Ginger fish sauce
Clean, minced ginger
1 Lemon : squeezed into the water take 1 teaspoon
2 tablespoon fish sauce
1 tablespoon sugar
Mixed them well, adjust taste to your liking. I like it sweet so I add more water and sugar+ fresh chili)
Mix the vinegar sauce with all the veggies and shredded chicken breasts. . Let it soak for about 15 minutes.
clean the basils and laksa leaves.
Then mixed all ingredients together use chopstick to help you mixed throughout.
Eat with ginger fish sauce
Decorate with chopped peanuts and fried onion.
Only mixed enough to eat. do not let them leftover in the mix vinegar sauce.
I hope I am clear enough for you to happy with your result.
If you are not sure about the measurement parts. Please Google for ginger fish sauces.
The dish only good if your ginger fish sauce is good and your vinegar sauce is also important.
(Next time I will do with the measurement just in case anyone is interested.)
This is so great. Thank you!
I forgot Shrimp chips ( the brand Sa Giang is the best that I like )This is so great. Thank you!