A Vietnamese Moment

My husband LOVES this soup. It's a very simple, minimalistic soup that can be made for a lazy indoor day! There aren't a ton of ingredients but it did take me a solid 2 hours to do! Ingredients - 2 yellow onions (charboiled) - 1 generous large knob of ginger (charboiled) - 1 whole chicken (about 5-6 lbs) - rock sugar - fish sauce - salt - chicken bouillon Noodles - Cellophane or glass noodles (cook according to instructions): can also use bean thread noodle, mung bean noodle ---- place noodles in hot water and let sit for 10-15 minutes, or until perfect texture 1. Charboil the ginger and onions. Shave the charboil parts off ginger and smash the ginger. Wash the charboil parts off the onion. *note: mom says I used too much onion and ginger - oops. I would probably just stick to 2 onions in the future, and probably just 1/2 or even 1/3 of that ginger. 2. Add ginger, onions, and chicken to large pot. Add water until chicken is submerged. Add 1 tablespoon of

Add chicken to pot of water. Medium-high heat until boil. Turn heat to low, then cover. About 30-40 mins. Poke chopstick through chicken to test doneness. Can check with meat thermometer if desired - temp 165

This sauce is great for dipping boiled chicken. I found this recipe off VickyPham's website and tried it. The measurements are SPOT on delicious. The lime and chili I did to taste - used about 1/2 the lime. Vietnamese Ginger Fish Sauce Makes 1 cup INGREDIENTS 1/4 cup fish sauce 1/3 cup granulated white sugar 2-inch piece fresh ginger (peel and thinly slice against the grain) 5 garlic cloves (peel) Juice of half a large lemon/lime 1-2 red chili peppers (slice thin; remove seeds to reduce heat if needed) INSTRUCTIONS In a medium bowl, mix together fish sauce and sugar until completely dissolved. Pound ginger and garlic cloves with a mortar and pestle until completely pulverized. Alternatively, run both through a garlic press or smash with the back of a large knife. Add smashed ginger and garlic to the fish sauce/sugar mixture. Add lime juice and chili peppers. Stir to combine.

My Indian roommate taught me this simple, homestyle egg curry. It doesn't require a ton of ingredients and pairs well with naan or paratha. Ingredients - 2 yellow onions (diced) - 2-3 diced tomatos  - hard boiled eggs (about 6)  - frozen peas - 1-2 dried chilies  - salt and pepper  - tumeric - sugar  - ginger, shredded  - 4-5 cloves of garlic, minced  Hardboil eggs 1. Add eggs to pot and bring to boil 2. Let sit for 10-15 minutes (about 13 minutes is good) 3. Remove eggs and place in ice bath. Peel eggs.  1. In a small pot, add cooking oil on medium heat add onions and cook until almost translucent, about 3-5 minutes.  2. In a small bowl, make a tumeric garlic ginger paste by mixing all 3 together. I used about 1 teaspoon of tumeric, you can use a little more or less. You can add a tiny bit of water if it looks dry.  3. Add tumeric paste to the pot and cook for additional 2-3 minutes. Add about 1/2 teaspoon of salt.  4. Add tomatoes. Can you

A very basic, simple porridge recipe for rainy days or sick days. Very minimal ingredients and very easy to make. Ratio:  1 cup of rice: 8-10 cups of water Ingredients  - 1 whole chicken - ginger  - salt - pepper  - sugar  - chicken bouillin - onions (about 2-3), can be white, yellow, or shallot onions  - rice 1. In a large stock pot, add water and bring to boil (almost enough to cover 1 whole chicken). Take about 1-1.5 cup rice (depending on how much you want) and place in cold water for 1 hour - after an hour, rinse the rice and set aside.   2. Add 2-3 onions, some ginger, and about 1 tablespoon of salt. Add chicken and bring to boil on medium heat. Remove scum. Once it boils, turn heat to low and cover - should be about 30-40 minutes depending on the size. I usually stick a chopstick in the chicken to make sure it's done. Skim the scum off the broth. 3. Remove chicken and strain broth. Rinse chicken under cold water and set aside. Season br

This cake is simply a slice of heaven in your mouth. My friend's boyfriend made this once for us and I was hooked. It's a recipe you definitely want to keep and pass down for generations to come. Recipe credits: https://thewoksoflife.com/pumpkin-tres-leches-cake/ Pumpkin Tres Leches Cake with Spiced Cream This pumpkin tres leches cake is a light sponge cake that gets soaked in a mixture of three milks. Our pumpkin tres leches cake is pumpkin-y and spiced with cinnamon, nutmeg, ginger, and allspice and topped with spiced whipped cream. Prep Time 20   mins Cook Time 35   mins Total Time 55   mins Course:  Dessert and Sweet Stuff Cuisine:  Latino Keyword:  pumpkin tres leches Servings:  24 Calories:  303 kcal Author:  Sarah Ingredients For the cake: 2   cups   flour 2   teaspoons   baking powder 2   teaspoons   baking soda ¼   teaspoon   salt 2   teaspoons   cinnamon ¼   teaspoon   nutmeg ¼   teaspoon   allspice ¼   teaspoon