A Vietnamese Moment

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...

Ingredients 1/2 lb of pork belly (thit ba roi) ~10 pieces of shrimp with head on (*cut the tails off and the heads diagonally - meaning cut the eyes off) sugar nuoc mam bot ngot bot nem ga 3 tiny small red onions (thinly slice) 1. Thinly slice pork belly into little strips.  2. In a large skillet, add a little bit of oil. Don't add too much b/c you'll get some oil from the pork belly fat. Add the meat on high heat for about 1 min. Then turn down the heat to and cover with a lid. 3. Let the pork belly cook for 3-5 mins.  4. Add 1 PS sugar, a little bot ngot, 1/8 tsp bot nem ga, 1 PS nuoc mam. Stir and recover. Cook until softens. This should take around 7 minutes.   5. Turn down the heat to low. Add the shrimp and stir. Stir occasionally until shrimp is pink. Then add pepper.  6. You don't want to stir too much b/c you want to let the juices come out of the shrimp heads. Adding/cooking the shrimp sh...

HEO YEAH :) Get it?!! Thit heo kho chung is something I grew up with. It's very savory and the perfect dish for when I'm craving meat and eggs. This isn't my mom's recipe (I'll get that someday!). It's actually my cousin's - who I think is a better cook than my mom. She lives about two hours from us though so I don't see her often but when she visited, I asked her to show me how to make this. This is a multi-step dish that takes HOURS to make. If you have a lot of free time, or will be spending the day at home doing miscellanious things, then this is a great dish to make. It takes around 2-3 hours to make. Braised pork (or braised any type of meat) means to first sear or blanch the meat and then simmered in very little liquid on low heat over a long period of time. The outcome is very tender meat that falls off the bone or falls apart in your mouth. 3 lb pork meat (some with bone, a little fatty) 10 small red onion 4 cloves of ...

Here Danh - it's one of the recipe's you've been asking and asking me for. So here it is.... you're welcome!! I had to endure mom for 2 hours for this -___-; one hour to get the recipe and another hour for that 2 mile night walk she made me go on with her. You owe me. Anyway, this is a savory egg pancake that you can eat with rice. I know what you're thinking... eggs... as a meal?? But this is actually a pretty hearty entree. Not sure if it's considered a "pancake" or some type of Vietnamese omelette. Ingredients: 1 lb of minced pork 20 medium shrimp (peeled) 1 small bag of vermicelli (about 1.7 oz) 3 small red onions 1/2 large white onion fish sauce sugar pepper bot nem ga (chicken broth) 12-13 large eggs 1. So, let's start with prepping the vermicelli. You want to soften the vermicelli (thin-white noodles) by soaking/washing it in room temperature water (or cold, whatever) for about five minutes. Dry in a colander. With scissors,...