A Vietnamese Moment

Okay okay, I know what you're thinking. Isn't this just like another recipe I've posted? Well, yes and no. Vietnamese people LOVE caramel sauce, which is a heated mixture between vegetable oil and sugar. What makes this dish different is the use of thai serrano chili. It gives this dish a spice that takes the flavor in a slightly different direction. It also uses a different type of fish - black pomfret (in my opinion) tastes sweeter and less fishy than tilapia. Try it :) My boyfriend suggested that I should dress up the final versions of this pictures... well the problem is - I cook but I don't like to eat my own food. So, dressing up the food requires serving it onto a plate for someone to eat. Maybe one day I'll make that extra effort and eat it - until then, you'll see all the food I make still in their pots and pans :) Ingredients: 2 Ca Chim Den Kho chopped (Black Pomfret Fish) Sugar Bot Nem Ga (chicken broth) Nuoc mam Salt Tamarand (me) Caramel

The cold cold weather in CA (it's been about 60 degrees... eek!) has put me in the mood for some soup :). I know, I'm a wuss when it comes to cold weather but that just makes me a big soup lover :) I love making fish soups because they cook so quickly! Well, today I tried my hand at another Vietnamese fish soup.... and it took me less than half an hour :) This is an easy recipe when all you have at home is fish and tomatoes... personally, I think this dish is just so-so but it hits the spot on a cold day :) Ingredients: 2 tomatos 2 fish (chopped) [preferably a white fish] Tamarind (me) Nuoc mam Sugar Chicken granules (bot nem ga) 1. In a medium pot, boil some water. 2. Half and slice two tomatoes. This is the sliced tomatoes next to some me (tamarind). Mommy likes to add tamarind because it makes it extra flavorful.  3. Add tamarind and tomatoes to the water. You don't have to wait for the water to boil while doing this. This is what it should lo

Happy New Years folks! As part of my new years resolution, I want to make an effort to cook Vietnamese dishes and blog them. So, to start the new year off right, here's another recipe :) I've been taking a hiatus from posting new dishes due to the crazy holiday/medical school interview season... but I'm back with another Vietnamese dish! This is one of my favorite Vietnamese home cooking dishes... it's so simple yet very savory! And even though it's a fried dish, I'd like to think the tofu makes it a slightly healthier option :) Ingredients: 1/2 or 1 full pack of Medium/medium-firm tofu 1 full tomato 2 green onions Fish sauce Sugar Chicken granules 1. Cut medium/medium-firm tofu in 1/4 inch rectangles. Don't cut too small or too big chunks! 2. Deep fry until slightly golden and crispy. Tip: make sure the oil is completely hot before frying or the tofu will soak up excess oil! And use canola oil or vegetable oil over olive oil... It c