Vietnamese Recipes

New blog look, New projects, Same Us

June 9, 2009
The Hungry Travelers

Wow, how fast have things changed since we started blogging over a year and a half ago. When we stumbled onto blogging, we never expected to find so much companionship, support, opportunities and inspiration from all of you. Every day is a new learning experience and each passing day is not only a lesson in blogging, but friendship, patience, caution and education in every facet imaginable.

Thank you to for being such an integral part of our blogging world and teaching us how to become better people.

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Chili Garlic Hot Sauce Recipe- Cult Sriracha style

May 13, 2009
Sriracha Recipe photo

Twitter got me into some big trouble. Last week, I innocently twittered a photograph of some Vietnamese condiments for a Viet Nhậu (tapas) party we were having for one of our Supper Club Dinners. In that picture, there were some yummy, traditional Vietnamese toppings of scallion oil confit, fried crispy shallots and many more goodies I prepared for the evenings feast. But I never thought a simple Twitter mention of “homemade sriracha hot sauce” would cause such a commotion, create incessant demands for the recipe, and getting all the love and attention over the other toppings. I knew Sriracha style »

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Star Anise Braised Pork Belly & quail eggs (Thit Heo Kho Hoa Hoi)

February 23, 2009
Vietnamese Braised Pork Belly with Quail Eggs

 

Another braised pork recipe, you ask? Well, I wasn’t planning on inundating this weeks postings with braised pork but timing seemed appropriate for a number of reasons. Adding to the fact that I love braised pork in ten million different ways, I’ve gotta start writing about braised pork enough to cover it all in my blog lifetime!

Since my last write up about my mother’s classic Vietnamese braised pork in caramel, I’ve received so many touching e-mails and comments from readers about not only the braised pork, but about comfort foods in general. It doesn’t matter where we come »

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Vietnamese Braised Pork & eggs in caramel – Thit Heo Kho Trung Flashbacks from my mom’s kitchen

February 15, 2009
Vietnamese Braised Pork with Egg

 

If I could name one of the many comfort foods in Vietnamese cuisine that brings back warm, delicious memories to all my Viet friends and family, it would be this dish: Thit heo kho trung, braised pork belly (or shoulder/butt) with boiled eggs. It’s the comfort of pork slowly cooked in sweet caramel, till the the soft meat becomes rich and flavorful that makes all of us salivate with homesickness when we’re far away from home. To complete the dish, add some boiled eggs to braise amongst this amazing pot of pork comfort, and some warm jasmine rice with »

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Vietnam’s Ocean Bounty-Grilled Red Snapper, lemongrass, chili’s

February 8, 2009
Grilled Snapper

local fisherman in My Khe beach, Da-Nang, Viet-Nam

Every time I return to my birthplace, Vietnam, I’m continually drawn and connected to the ocean. I was born in Da-Nang, which is only a few minutes scooter ride to My-Khe beach, where I grew up as a small child. When we escaped Viet-Nam and made home in America, my mother would always reminisce and tell me stories of how close the ocean was and how we fed off the amazing bounty of Viet-Nam’s wealth of seafood. I now have my own memories of the collapsing waters of my childhood beach, as »

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Tamarind Shrimp and “Secrets of the Red Lantern” cookbook Winner

February 1, 2009
Tamarind Shrimp

This gorgeous cookbook has a new owner and it’s Pam!! Congratulations Pam and we hope you enjoy this beautiful cookbook.

Thank you to you all for your amazing input and thoughts on what you love in a cookbook. We appreciate all your fabulous comments on this  cookbook giveaway!

This was the most amazing forum of wonderful ideas that we’ve ever had. Reading all of your wonderful, insightful comments was inspiring and informative. We’ve never been so thrilled as were were with your participation in this giveaway. As always, it’s always so tough to turn to the Random Number Generator to »

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Roasted garlic/ginger peanuts to celebrate Happy Tet New Year!

January 26, 2009
Roasted Peanuts

Like my mother (Diane) would say, “Chuc Mung Nam Moi”  or “Happy New Year” everyone!!!! It’s the Chinese Lunar New Year of the Ox and it’s time to celebrate by taking the day off and  calling in sick to work. Yes, it’s OK to do so. Just tell them that your brothers, friends, sisters mother in law is Chinese or Vietnamese and that you need to join the family celebration. If you’re ending the statement about someone’s mother in law, your boss can’t say “NO!”

Who would want to mess with someone’s mother-in-law anyways? Especially if she were Chinese or »

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Tamarind Crab and Secrets of the Red Lantern Cookbook giveaway!

January 23, 2009
Tamarind Crab

 

It’s not often that I can get excited about a cookbook enough to want to snuggle with it on the couch and to read it cover to cover.  Most of the time, I’ll scan through a cookbook and bookmark particular interesting recipes that jump off the page. But I found one book that not only had me hooked from the very first page, but had me laughing, crying and stomach growling at the same time. If anyone saw me, they’d think that I was an emotional, starving wreck who just got dumped by her boyfriend. Thank goodness I only »

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Palsy Walsy Shooters for Mark (Manggy)

January 11, 2009
Kalamansi Lime Cocktail

This is open apology letter to our dear, smart, funny, handsome, brilliant, blog buddy, Dr. Mark.

Dear Mark,

Hello, how are you? Do you still remember us?  We’re those wacky blog folks that you met in Los Angeles way back in October of 2008. It’s been quite a while since our meeting and worse yet, it’s taken us this long to finally write about it and share with the blog world that we met with the AMAZING MARK from Manggy.blogspot.com!»

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Turkey Spring Rolls – gluttony detoxification + recycle turkey

November 30, 2008
Turkey Spring Rolls

If you only knew how much we ate on Thanksgiving…..if you only knew. Beyond what was prepared for the traditional fete of turkey, potatoes, stuffing, vegetables and such, we still had the other half of the “White On Rice Couple” meal to contend to. Every Thanksgiving is always a tale of two feasts. This second, multicultural course consisted of fresh Bun rice noodles, Mom’s homemade fish sauce and  trays full of vietnamese herbs.

The endless chow-down of starch just didn’t seem to end from there.

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