This is love in a bowl. If you’ve had bún thịt nướng you know what I’m talking about. You have your sweet bits, sour bits, caramelization, some crunch, and aromatic herbs in a single, colorful arrangement. Depending in which restaurant you order your grilled pork with noodles (bún thịt nướng), you’ll find that it’s presented in different ways. For the…
I never thought I’d be craving a vegetable soup. Until now. In fact, I have strong memories as a kid, really hating the taste of tomatoes. Tomatoes even in a burgers were crossing the line. During my weekly piano lessons, my teacher would throw back a little bottle of V8 vegetable juice, leaving her breath with the wretched smell of…
Snacking on chả giò (egg rolls) plain is fine if you’re in a rush, but sometimes I need something more substantial. Plus I get to pat myself on the back for actually eating some greens. Bún chả giò is one good way to handle that. The bowl is lined with fresh shredded lettuce at the bottom, then topped with just rice vermicelli and…
Lu rou fan, or stewed pork with rice, is a very common dish in Taiwan. The pork is seasoned and stewed until very tender and served over rice. Meat that’s stewed like this is fork-tender, something I really like. It’s a simple and satisfying dish considered comfort food by many. It is very similar to the Vietnamese thit heo kho in…
I’ve had the chance to try different recipes of ga kho back at home. When I think about “thit kho” (caramelized meats) from my family’s meals, it covers a lot of dishes. Whether it be fish steaks, poultry, beef, hunks of pork, or sausage; everything has a version of the caramelized cooking method.And why not? Caramelization creates a delicious sauce…
Here’s a dish I enjoyed a lot growing up. It’s a very simple fried tofu and tomato dish (Dau Sot Ca Chua) that is one of my fav comfort foods! As a kid I ate this a lot, but never even considered the work my parents or grandma would put into making this (I appreciate it much more now!). The family was lucky to…
This thịt kho recipe is a low and slow braise so the meat is going to be reeeeally tender. In this recipe we’re going to use pork belly because the fat on it makes this taste much better. If you can get pork belly with the bones, you’ll have even better results, but you can also substitute for whatever cut you…