Bún Thịt Nướng Recipe (Vietnamese Grilled Pork & Rice Noodles)

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…

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Tomato Soup & Grilled Cheese Sandwiches

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…

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Vietnamese Egg Rolls & Rice Noodles Recipe (Bún Chả Giò)

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…

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Lu Rou Fan Recipe (Taiwanese Stewed Pork with Hard-Boiled Eggs)

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…

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Gà Kho Recipe (Vietnamese Caramelized Chicken)

Gà kho is an aromatic, sweet, spicy, and pungent yet balanced combination of flavors that pair amazingly well with chicken. It’s quite easy to make too! I’ve had the chance to try different recipes of ga kho back at home. When I think about thịt kho (dishes with caramelized meats) from my family’s meals, it covers a lot of dishes.…

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Thịt Kho Recipe – (Vietnamese Braised Pork with Eggs)

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. The pan-asian pork & egg dish This dish is seen in very slightly modded variations across other ethnic cuisines, not just Vietnamese. I’ve…

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