My mom is an great cook and a very generous person. Her keen sense of taste and relentless persistence allows her to fine-tune recipes until they’re excellent, and worthy of sharing with others. It was my mom and grandma’s cooking that made their home the gathering point for lunch and dinner multiple times a week. Additionally, she readily (and happily) contributes large quantities…
If you’ve had Vietnamese food, you’ve probably at some point caught a whiff of these pungent pickles. Đồ chua literally means “pickled stuff.” Weird right? It makes no sense to have such a generalized name because the vegetables in it don’t change–it’s always carrots and daikon. But anyways, like pickles in other cuisine, they go well with salty or fatty foods. It’s great…
For a quick side dish, sometimes I like to saute some green beans. This is like a side dish you find at many Chinese restaurants except the green beans are swapped out for the thinner string beans, which I was just in the mood for. Other variations of this side dish which I still want to try out include oyster…
This is a very simple fried tofu and softened tomatoes (dậu sốt cà chua), seasoned with fish sauce and quickly simmered, topped with sliced scallions and served with hot fluffy rice. It’s a dish I enjoyed a lot growing up, that mom and grandma could whip up in half an hour. And if you can buy pre-fried tofu, you can…
