Carol was interested in a seafood equivalent of a lettuce wrap of spiced chicken for a Friday in Lent, and I spotted a shrimp lettuce wrap in The Sunset Cookbook. It was intended as an appetizer for 8-10 people, but it was a good light dinner for 2 persons. It was a bit messy, especially Read More …
Carol has been in the mood for Pho lately, and inconveniently, our closest Vietnamese restaurant recently closed. She also spotted a copy of Lucky Peach magazine’s The Pho Issue (Summer 2016), so we decided to make it ourselves with good results. This will make enough broth for 6-8 servings. I ate mine with the usual Read More …
This is a good light meal for the summer and involves almost no oil or fat. It makes 4 servings and takes 2-3 hours of elapsed time, mainly for the meat mixture to rest in the refrigerator to blend the flavors. This version is adapted form a recipe in budgetbytes.com For the meatballs 1 lb. Read More …
Caramelized pork is a Vietnamese classic which is popular for the Tet holiday. I found recipes for this dish in most of my Vietnamese cookbooks. It is normally made with pork belly, to get the richness of pork fat into the dish. I followed a recommendation in one book to use half pork belly and Read More …
This tasty dish is popular in SF Bay area Vietnamese restaurants, according to the Mercury News. This recipe is an adaptation of recipe by Andrea Nguyen in her “Vietnamese Food Any Day: Simple Recipes for True Fresh Flavors.” It consists of stir-fried beef on a bed of lightly dressed greens. Due to the very light Read More …
Fusion cuisine at its finest! We had some left over Skillet Pork Bulgogi, and used it in a bahn mi, which made an excellent lunch. French bread roll Sriracha mayonnaise Skillet Pork Bulgogi Vietnamese Pickled Daikon and Carrot Jalapeno slices Cilantro Hoisin sauce Slice most of the way through the bread roll. Read More …
This is an example of Vietnamese-style French food, like yoshuku, Japanese-style Western food. It was a big hit at dinner today. The recipe is adapted from Luke Nguyen’s cookbook “Indochine: Baguettes and banh mi: finding France in Vietnam” which I found in a bookstore in Auckland, NZ. Since I worked for 11 years in Asia, Read More …
This is an excellent dinner for summer. There are a number of components to the finished product, but each of them is easy, and any leftovers of the components can be used in other dishes, such as Grilled Pork Banh Mi . . Quantities below are for two people. This recipe is adapted from Serious Read More …
This was my first try at a banh mi. One of my favorite lunches when I lived in Houston was to get a banh mi at B10, a Vietnamese restaurant on Bellaire Boulevard which named itself after the most popular item on its menu. I had the key ingredients for a good banh mi Read More …
This simple quick pickle can be used in noodle bowls and banh mi. I cut the vegetables into 3 inch lengths with a knife, used a mandolin to get 3 mm. slices and then used a knife to cut the slices into matchsticks. This recipe was adopted from Serious Eats. 1 large peeled carrot, cut Read More …