I suppose you could use a mandolin, as well, as John suggested.
THIN CABBAGE SLICER PROFESSIONAL
Your sharpening professional shouldĪlso, if you have a firm, tight head of fresh cabbage or banana blossom, cutting a thin shred works too. Get your knifes professionally sharpened occasionallyĪnd steel it before you use it. They employed their multipurpose kitchen knife and That special slicers/shredders/ dao bào to use. Your salad or soup garnish won't be ruined ifĪctually, traditional Viet cooks didn't have Thin blade, you'll get nice thin shreds those knives (called usuba see sample knife) If you use a sharp Japanese style vegetable knife, which has a However, I don't see why you need a special knife to thinly slice upĬabbage or banana blossom.
But for me, I'm standing at a kitchen counter and there's always a piece of the vegetable leftover that I end up cutting with a knife since I can't use the dao bào on it. Surely, if you're squatting without a cutting board, holding a wedge of cabbage or banana blossom and using the knifes directly over a bowl into which the shaved pieces would go, is quite handy. When trying out both of these dao bào I found that they just weren't as great as using a regular knife. It's likely not to be since the dao bào became somewhatĬontroversial with the shooting of a Vietnamese American woman who was mistakenly killed for wielding a rustic version at a police officer. I've not seen either kind sold on the Web, and It can be unscrewed and sharpened easily, though after washing, I found that the blade rusted easily. The rustic version can be used to chop too, like a regular knife, though it's not as precise. The knifes are often labeled a vegetable peeler but can be The photo below shows the two main versions, the modern (and safer) one with a plastic handle is on top and the more rustic version with the steel blade is below. In the States, you'd buy it from a Vietnamese The cabbage slicer is suitable for cutting red cabbage, white cabbage, china cabbage and other vegetables. I've often seen it used to shave off very thin slices Knife but has a peeler type of blade cut into the main blade, which isĪlso very sharp. It's a Southeast Asian vegetable knife/peeler/slicer that resembles a was referring to is a tool called a dao bào John, who read the post on finely shredding ingredients, asked if a mandoline works well, and how it compares to a knife. For example, Diana in New Zealand inquired a while back, saying that her mother in-law claims that only a special knife from Hanoi yields those unmistakable thin slices. So how do those clever Vietnamese cooks get those thin shreds? Cabbage salad with chicken and Vietnamese coriander is a classic dish in which shredded cabbage is featured. When you go to a Vietnamese restaurant in Vietnam or abroad, there is often super thin shreds of cabbage and or banana blossom that are presented as garnishes for dishes such as bun bo Hue spicy beef and pork noodle soup.
0 kommentar(er)
