A Vietnamese Moment

I was making dinner for my husband the other night and after preparing the salad, I realized we were all out of dressing. In a bind, I googled a quick dressing recipe on one of my favorite Japanese cooking websites. It takes less than 5 minutes to prepare and husband liked it!  https://www.justonecookbook.com/tofu-salad-with-sesame-ponzu-dressing/ Ingredients:  Dressing 3   Tbsp   Ponzu 1   Tbsp   soy sauce 1   Tbsp   sesame oil (roasted)  - *note: can start with 1/2 tablespoon and add more ⅛   tsp   kosher/sea salt (I use Diamond Crystal; Use half for table salt) ½   Tbsp   toasted white sesame seeds ⅛   tsp   yuzu kosho   optional and more for spicy taste *water to taste  I didn't have yuzu kosho so omitted that. I also don't like a strong sesame oil taste so I actually did about 1/2 tablespoon instead of 1 full tablespoon.  I added water to taste to dilute it, probably about 1/2 teaspoon or so. I also didn't have the proper ponzu sauce but we had some leftover shabu ponz

This post is going to be a work in progress. I am trying to master the perfect garlic noodle recipe, something reminiscent of Vox Kitchen in my hometown. Husband loves the dish so I wanted to re-create it at home.  Shrimp - fish sauce - chicken bouillon  - pepper - garlic powder - sugar  1. Butterfly and devein the shrimp, keep the shell on. Marinade the shrimp with above. Pan fry the shrimp, about 2 minutes on each side or until done.  2. Set aside as topping  Garlic noodle - de cecco linguini noodle or chinese egg noodle - garlic - either olive oil or butter - sugar - maggi - Minced garlic - oyster sauce - fish sauce  - red chili flakes - 1 tablespoon of Parmesan - optional: garnish with herb, either cilantro, parsley, or onion Garlic noodle  1. In a bowl, mix equal parts fish sauce, oyster sauce, maggi sauce, and sugar. I used about 1 tablespoon of each for 1/2 box of de cecco pasta.  2. Cook pasta according to instructions.  3. Option 1: In a pan, add oil and garlic on low heat - c

I just experimented with seared scallops for the first time the other night. After watching many youtube videos, this is what I've learned.  - Discard the muscle part of the scallop as this will be too tough to eat once cooked - A good sear relies on a very dry scallop, so pat them dry before you sear!  - The pan needs to be adequately hot before you add the scallop for a good sear! Add oil first and then add your butter or else the butter will burn.  1. Salt and pepper your scallop. 2. In a nonstick pan, add oil and then add butter. Once the pan starts to slightly smoke, the pan is ready for the scallops!  3. Add scallops in a clockwise fashion, starting at the outer perimeter since the center cooks quickly. Start at 12:00 o clock and add in a clockwise fashion. Don't overcrowd your scallops or else it will steam.  4. Let scallops cook undisturbed! About 1.5 minutes (or 1 minute) per side. I did 1.5 minutes on one side to allow for a good crust, then flipped it for 1 minute on

Now that residency is over, I have so much more free time on my hands. I have been experimenting with new recipes over the last few weeks and recently acquired two new cookbooks by Ina Garten -  "How Easy is That" and "Barefoot in Paris." I am always looking for new ways to roast vegetables and came across this very easy Garlic Roasted Cauliflower recipe by Ina Garten in "How Easy is That". Now there is a way to cut cauliflower so that you don't create a mess everywhere in your kitchen. Start by cutting off the stem, then with a smaller knife carve out the stem. After that, cut the cauliflower in half going through the stem first (face down). From there, you can peel your cauliflower florets and cut further to make them smaller.   Yield:  6 servings 1 head of garlic, cloves separated but not peeled 1 large head of cauliflower, trimmed, cut into large florets  4 1/2 tablespoons good olive oil, divided use Kosher salt and freshly ground black pepper 1/4

My mom has probably made this dish hundreds of times. It's a very easy and quick appetizer for a crowd or can even be a heartier meal if paired with veggies and fish sauce. This is a Vietnamese style deep fried shrimp. Ingredients - Peeled and deveined shrimp (leave the peel around the tail on) - fish sauce - sugar - garlic powder - panko - pepper - chicken bouillon (very small amount) Shrimp  1. In a bowl, add fish sauce, pepper, garlic powder, and chicken bouillon. Let sit for a few minutes to soak up the marinade. Breading 1. In a bowl, pour the panic. 2. In a separate bowl, add ** flow and ice cold water (could also put in the fridge to get cold prior to frying. Batter needs to be dry to be crispy).  3. Add maybe 1/2 teaspoon/tablespoon sugar,  about 1/8 teaspoon/tablespoon chicken bouillon. Add a sprinkle of pepper and garlic powder. 4. Dredge shrimp in the batter and then in the panko. Deep fry.  

Another tried and true recipe by Ina Garten! I will never use store bought vinaigrette again because it is so much easier and faster making it at home! For our two year wedding anniversary, Will and I went to Pasadena for the weekend and he took me a lovely French bistro where we had the most amazing dinner! I ordered a beet and goat cheese salad and it was so delectable that I wanted to roast beets later that week.  I found this recipe from Ina Garten's Beets and Balsamic Vinaigrette recipe. The balsamic vinaigrette is the perfect balance of tart, spicy, and tang you want for your salad. This probably makes enough dressing for 4 salads. Ingredients: -  2 teaspoons dijon mustard - 1/2 cup balsamic vinegar - 1/2 cup olive oil - 2 teaspoons kosher salt - 1 teaspoon freshly ground black pepper 1. Whisk together balsamic vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and you're done! 

This is a simple recipe for corn on the cob that makes it so flavorful and juicy! Ingredients - 3 ears of corn, peeled - milk (about 1/2 cup to 1 cup) - butter (1/2 stick) 1. In a pot, fill half way and bring to a boil. 2. Add butter and milk 3. Add corn and turn down the heat - simmer for 6-10 minutes 

This is a very simple, quick weeknight dinner that can be made in 15 minutes! It's adapted from a NY times recipe I found and just did everything to taste. You can also substitute snap peas for snow peas. Adapted from https://cooking.nytimes.com/recipes/7036-stir-fried-shrimp-with-snow-peas-and-ginger Since you are using pretty salty ingredients (soy sauce, chicken bouillon) you don't need to use salt. Ingredients: - shrimp - pepper - sugar - garlic - ginger - chicken bouillon - chili garlic sauce - sugar - Chinese cooking wine - soy sauce 1. In a small bowl, marinate shrimp with some chicken bouillon, pepper, and a dash of soy sauce. Let sit for 10 minutes. You can add a sprinkle of sugar if desired. 2. In a wok, add oil when hot and then add garlic and ginger. Then add shrimp and stir fry for 2-3 minutes until just starting to get pink. 3. Add snap peas. Season with Chinese cooking wine, soy sauce, sugar, garlic chili sauce, more chicken bouillon, and

Adapted from NY Times INGREDIENTS   Butter, for greasing pan 1 ¾   cup all-purpose flour, more for pan   Zest of 3 lemons (original recipe called for 2 lemons) 1   cup sugar ½   cup buttermilk (swapped out for sour cream 1:1) 4   tablespoons (original recipe called for 3 tablespoons) 3   large eggs 1 ½   teaspoons baking powder ¼   teaspoon baking soda ¼   teaspoon fine sea salt ⅔   cup extra-virgin olive oil 1.5-2   tablespoon poppy seeds (original recipe called for 1 tablespoon) ½   cup confectioners’ sugar PREPARATION Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan. In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds. Pour batter into prepared pan. Bake until a toothpick inserted in the

Ina Garten is a genius at taking a simple recipe and elevating it - her instructions are clear, and include many things you already have!  4 to 5 pounds broccoli 4 garlic cloves, peeled and thinly sliced Good olive oil 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 3 tablespoons pine nuts, toasted 1/3 cup freshly grated Parmesan cheese 2 tablespoons julienned fresh basil leaves (about 12 leaves) 1. Preheat the oven to 425 degrees. 2. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.  Place the broccoli florets on a sheet pan large enough to hold them in a single layer.  3. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper to taste. R

I got this recipe from bonappetit.com and it was completely delicious! I like the extra crumbly pie topping crust which gives it nice texture. For the bottom pie crust, I used my friend's vodka pie crust recipe. You can make the topping and crust ahead of time, preferably a day before if you can. https://www.bonappetit.com/RECIPE/BERRY-STREUSEL-PIE CRUST 2 and 1/4 cups of all purpose flour 1 tablespoon sugar 1/2 teaspoon salt 7 tablespoons chilled unsalted butter, cut into 1/2 inch cubes 1/3 cups chilled solid vegetable shortening, cut into 1/2 inch cubes *I actually used my friend's crust recipe so haven't tried this. TOPPING 6 tablespoons (packed golden brown sugar) 6 tablespoons whole almonds 6 tablespoons (3/4 stick) chilled, unsalted butter, cut into 1/2 inch cubes 4 and 1/2 tablespoons of old-fashioned oats 4 and 1/2 tablespoons all purpose flour 1. Combine all in a food processor and process until moist clumps form . 2. Cover topping and c

I got this recipe from a friend of mine who has been baking pie in his family for years. He definitely makes one of the best pies I've had so I FaceTimed him when making this crust. I believe it's based off an old Cook's Illustrated pie crust recipe from over a decade ago. Ingredients - 2.5 cups of flour (separated into 1.5 cups and 1 cup) - 1 teaspoon table salt - 2 tablespoons sugar - 12 tablespoons of cold, unsalted butter, cut into 1/4 inch slices (this is 1.5 sticks of butter) - 1/2 cup cold vegetable shortening, cut into small bits (if no shortening, you can exchange for butter 1:1, which is what I did) - 1/4 cup vodka - 1/4 cup cold water (can do a little less) Some things I learned from this recipe for an ideal crust: #1 Cold, cold cold - have all the ingredients cold - including the butter, water, and vodka. Prior to starting, place the water or vodka in the freezer or fridge. #2 Visible butter = visible flakiness Flecks of butter when melted wi

I know this is an incredibly simple recipe - but I am the WORST at remembering recipes so I thought I would write a post on how to make overnight oats. It is a simple, healthy and light breakfast to have but does take a few minutes of prep the night before. Hubby loves this one because it's an alternative to the fast food he gets! Ideal ratios are 1/3 milk, 1/3 yogurt, 1/3  oatmeal, and fruit but you can always add more milk to your desired consistency. Ratios: 1/3 milk 1/3 yogurt 1/3 oatmeal Top with fruit If no yogurt, can do 2:1 milk to oatmeal ratio. 1. Mash up half a banana with a fork and layer the bottom of a mason jar. 2. Add oatmeal, milk or yogurt (or both), chia seeds, and yogurt. Mix it together. 3. Drizzle some honey over the mixture. 4.Top with fruit. 5. Let sit overnight.

There are so many methods to cooking salmon and I wanted a centralized location to keep those methods for a delicious salmon every time! There are many ways to cook a salmon and it really depends on your mood. You can sear the top or bottom, and you can bake. Tip #1 bring salmon to room temperature prior to cooking. This ensures more of an even doneness throughout the salmon. Tip #2: The key to a crispy pan seared salmon is a dry salmon. I usually remove the salmon from the fridge about 15 minutes before cooking so it chills. I rinse in water and then pat dry and let sit for about 15 minutes. Tip #3: The key to a good sear is a hot pan. Heat up the pan with medium-high or high heat. You can tell if a pan is hot when you see the oil lightly smoke. Tip #4: The key is to slightly undercook the salmon as it continues cooking when it is sitting in the hot pan. That's what I learned from Ina! You actually don't salmon to be cooked all the way through - you want a transluce

Banh Xeo is a savory Vietnamese crepe. There are many instant Banh Xeo pre-made bags out there that are actually quite good! However, in a pinch, you can mix together a home-made version of rice flour, tumeric, and coconut. I believe this recipe is something I will be constantly updating in the future. It's one of those things that you will constantly tweak. I got it off a Vietnamese cooking blog. Some notes: - thought coconut milk taste was a bit strong, may want to add a little bit more water in the future to off set that - consider cooking protein and filling separate from batter, or before, or after batter poured - consider switch to coconut water rather than coconut milk - if no beer, can do all water in the future, club soda, or even sprite Ingredients: 1 cup rice flour 3 tablespoon of cornstarch 1/3 cup of coconut cream (slight coconuty, consider decreasing amount to add more water) 1/8 teaspoon of salt 1/2 teaspoon of turmeric powder 1.5 cup of warm water

I got this recipe from Blue Apron - of all the blue apron recipes I've tried, this is definitely my favorite! It is incredibly easy to make and easy for a weeknight meal! Pair it with a salad for a delectable meal :) Ingredients - chorizo - we used about 1.3 lbs (this made about 6-8 patties) - mayo - about 2 tablespoons - fig spread - about 1 tablespoon - panko crumbs - we used 1/2 cup or a little more - red onions - sliced red peppers - bread: can do potato buns, brioche buns, or even wheat bread which is all I had - +/- cheese: we used shredded white cheddar cheese because that's all we had in our fridge 1. Combine chorizo with panko crumbs. Depending on the amount of chorizo, you can add more or less panko bread crumbs. No need to add salt because chorizo is salty enough. Add pepper to taste. 2. In a pan over medium heat, add red peppers and onions and cook. Should be about 2-3 minutes. Remove onions and sliced red peppers. 3. In the same pan, add additiona

Garlic and Chives is a popular modern Vietnamese restaurant in my home town. When I found this recipe online (from the chef who created that restaurant), I knew I had to make it! Incredibly simple to make and very fast!  You can either saute, deep fry or even bake the salmon belly. We prefer deep fry for the most crispy texture. Skin on or off is up to you, but leaving the skin on keeps the meat intact better.  https://www.theravenouscouple.com/2018/09/salmon-belly-spring-rolls.html?fbclid=IwAR1ieAamHGSnnFIG551DgS4RCUEg0bdMqpGb5BHXrzbstLKL6cfVPE_VjD0 ingredients -  8 strips of skin on salmon belly, roughly 5 x 1 inch strips -- can use salmon fillet, any fatty piece of salmon will do  2 Tb oyster sauce -- or to taste 1 ts sesame oil Filling:  1.5 cups leafy greens, coarsely chopped 1/2 cup of Vietnamese herbs such as perilla, mint, basil, roughly chopped 3 peeled and sliced cucumbers cut in small strips length wise 1/2 cup pickled carrots and daikon O

We've been doing a lot of baking during this quarantine time. Double Tree recently released their famed cookie recipe and it is great! Definitely a keeper. It's so moist!  DoubleTree Signature Cookie Recipe Makes 26 cookies ½ pound butter, softened (2 sticks) ¾ cup + 1 tablespoon granulated sugar ¾ cup packed light brown sugar 2 large eggs 1 ¼ teaspoons vanilla extract ¼ teaspoon freshly squeezed lemon juice 2 ¼ cups flour 1/2 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt Pinch cinnamon 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips --- (we only 2 cups of chocolate and that still worked!) 1 3/4 cups chopped walnuts  1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.  2. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.  3. With mixer on low spee

This is an easy and delicious Thai coconut soup recipe I found off AllRecipes! Ingredients: - 1 tablespoon vegetable oil - 2 tablespoons grated fresh ginger - 1 stalk lemon grass, minced - 2 teaspoons red curry paste - 4 cups chicken broth or stock - 3 tablespoons fish sauce - 1 tablespoon light brown sugar (or any sugar) - 3 cams coconut milk - 1/2 pound fresh shiitake mushrooms - 1 pound medium shrimp - peeled and deveined - 2 tablespoon fresh lime juice - salt to taste - 1/4 cup chopped fresh cilantro 1. Heat oil in large pot over medium heat. Cook and stir ginger, lemongrass, and curry paste in heated oil for 1 minute. Slowly poor the chicken broth over the mixture, stirring continually. Stir in fish sauce and sugar, simmer for 15 minutes. 2. Stir in coconut milk and mushrooms. Cook until mushroom are soft, about 5 minutes. 3. Add the shrimp. Cook until no longer translucent, about 5 minutes. Stir in lime juice, season with salt. Garnish with cilantro. 

My friend Eilly sent me this recipe and it's worth a try! It replaces heavy cream with coconut milk, making it a healthier option. It's extremely tasty and very simple to make. It's a very quick meal and looks so decadent! Recipe taken from joyfulhealthyeats.com Once the coconut milk cooks down, it has the faintest taste of sweet milk but is not overwhelming. https://www.joyfulhealthyeats.com/the-best-pan-seared-creamy-tuscan-salmon-recipe/ Ingredients 4  (4 oz) salmon filets salt & pepper 1 tablespoon  grape seed oil 2 tablespoon s unsalted butter 4  garlic cloves, minced 1/2 cup  diced sweet onion 1/3 cup  dry white wine 1/8 teaspoon  red pepper flakes 2 cup s cherry tomatoes 2 cup s baby spinach 1 cup  full fat coconut milk 1 tablespoon  lemon juice 1/4 cup  fresh basil, chiffon Instructions SALMON  1. Bring salmon filets out of refrigerator 15 minutes prior to cooking. Pat dry.  2. Season both sides with salt and pepper. 3. Heat