From the category archives:

Vietnamese Recipes

Vietnamese Caramel Braised Pork Belly Banh Mi – Nail Shop Eats #4

February 17, 2010
banh mi recipe

The leaning tower of pork belly banh mi: not for the light hearted

I’m not a comedian, nor was I trying to be one when I spoke frankly about my mother’s Nail shop cooking escapades. Like I’ve always said, my mother is a culinary fool, a manic of a woman who lives to feed her family of 6 kids and our extended family of neighborhood friends. She’s been known to get even more carried away and feed her nail shop clients homemade noodles and fish sauce while they’re getting their pedicures.

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Versatile Curry Gravy with Fried Fish (or what ever you heart!)

August 15, 2009
Fried Fish Curry Gravy

I can’t imagine a life without curry. Thinking about it brings a void and desperate plea to my palate, “Noooooo!”  The warm, fragrant combination of spices topped over warm rice, tofu, veggies,  fish or meats is indispensable for me. Long ago, I swore to not live a bland life. I shall not live curry-less.

As versatile as it is delicious, my curry gravy is great accompaniment to almost any dish that needs a quick burst of flavor. Simple olive or grape seed oil, garlic and shallots can quickly bring life and flavor to…

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The Ultimate Umami Burger

August 6, 2009
Umami Burger

For the longest time, we’ve been making the best darn hamburger on the face of this earth (insert personal bias.) We’ve never had a specific name for the recipe until someone tagged it as the “magic meat”, but not as in “mystery meat” or “I can’t tell if this is chicken or beef.” Rather, it was to describe the magical flavor sensations that everyone experienced when they bit into one of our patties. That “magic meat” term  described the juicy, flavorful and savory burger patty that everyone fought over. Sometimes the buns were tossed…

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Peach Coolers – Refreshingly Summer

August 4, 2009
Peach Coolers

It’s week two for Summer Fest 2009 and this week’s theme is stone fruits! You name it, peaches, plums, nectarines, apricots, pluots and any variety associated with stone fruits is bursting at the seams today.

Margaret is continuing  this cross-blog event every Tuesday for four weeks, which will be a celebration of fresh-from-the-garden food: recipes, growing tips, even tricks for storing and preserving summer’s best. For this years Summer party, Margaret has collaborated with co-creators  Matt of Matt Bites (who also created the gorgeous plump tomato logo),…

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Vegetable/Herb Spring Rolls for Summer Fest 2009- Share your recipes, garden tips & stories

July 28, 2009
Vegetable Spring Rolls

A new blogging event has just launched and this time, it’s a fun, free for all celebration of Summer’s bounty! Started last Summer by Margaret Roach of Away to Garden and Deb Puchalla, which was called Food Fest, lovers of everything fresh, delicious, and/or from the garden shared ideas and recipes from across the globe. Last summer’s event was a cross-blog event where they would announce a food or “crop” in advance and they would then swap recipes, growing tips, lore and whatever else came up. Their readers did the same, and everyone…

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Vietnamese Hot Coffee – Camp Drinking

July 16, 2009
Vietnamese Coffee

I’m an addict and I don’t care.

It’s not that I can’t go anywhere without having my daily, tasty coffee.  It is just that I don’t want to.  Headaches aren’t an issue, nor do I get all that grumpy without a morning hit of caffeine, however my morning coffees provide a brief moment of calm bliss.  Sanctuary lies in a cappuccino with a perfect, velvety foam, Vietnamese coffees (hot or cold – ca phe sau da or ca phe sua nong), or a simple espresso (maybe topped with a dollop of whipped cream.)

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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
Thumbnail image for Chili Garlic Hot Sauce Recipe- Cult Sriracha style

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…

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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…

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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…

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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…

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