At the same time as the pigs were being processed, Can was doing some canning (pun intended). What he is getting ready to make is the Vietnamese version of hot dogs. The cans are lined with clean plastic bags, then the meat slurry is poured hot into them. After refrigeration, the bags of meat are then taken out of the cans and the meat is ready to eat.
Someone has to wash the cans and the lids.That's Quyen doing the honors. We're proud of you, buddy.
The rice is made in these rice cookers. The hulls of the rice are kept and burned to provide the heat. You can see the trough of hulls. The hulls are just pushed into holes and fall into the fire. The openings underneath are to take out the ashes.
The sisters do a lot of pan frying, and nothing goes well with meat like green onions. Here, sister is being sous chef for the day.
Thanh is holding the pig's face and ears. This will be cut up for two specialties. The face for the hot dogs and the ears for, well, for pigs ears that are sliced, lightly marinated, and then cooked. Nothing, and I mean nothing, can go to waste when so many mouths need to be fed.
Here is Nam Vu working his keyboard. Now entering 8th grade, he is quite the conversationalist. It's hard to believe that I have kn...