Vietnamese caramelized and braised pork belly with eggs, or Thit Kho Tau, is a traditional everyday Vietnamese dish. It consists of large chunks of pork belly and boiled eggs slowly braised in coconut juice. Thit Kho Tau is typically eaten with rice and pickled bean sprouts (Dua Gia) to cut through the fat.Read More
Authentic Vietnamese recipes from the Motherland
One of my favorite family meals is chicken-based. One whole chicken can be made easily into two dishes. My go-to soup in the Fall is Kabocha Squash Soup with Chicken (Canh Ga Nau Bi Do). The rest of the chicken is caramelized/braised with lots of ginger into a dish that we call Ga Kho Gung.Read More
Just last week it was stormy and cold in California. I decided to make a large pot of Vietnamese Chicken Curry (Cà Ri Gà). Happiness is having a bowl of warm curry in the comfort of my home, while witnessing my annoying neighbor who looooves to stare into my soul retrieves her flying trash can down the street.
Every country has their own curry, but I, a full-fledged Vietnamese, am not biased at all when I say that the Vietnamese curry is the best one there is. It's not too pungent in spices. It's not too aromatic that it's overpowering and it's not too thick.Read More
Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man) is a classic Vietnamese side dish. Without it (or a similar side dish), a Vietnamese home-cooked meal is incomplete. In this dish, the pork spare rib is slowly braised in coconut juice until fall-of-the-bone tender. The liquid is then cooked off at the end, reducing to a sweet and savory glaze.Read More
Mam Ruoc is Vietnamese fermented shrimp paste, a staple condiment in Southeast Asian cuisines. It can also be effectively used to disperse a crowd.
Mam Ruoc is highly pungent in its raw form and the reason many Asians have outdoor kitchens. It is made from a mixture of ground shrimp and salt that has been left to ferment in the hot sun. lt's a salty condiment that's added to many different dishes and sauces. You wouldn't expect this jar of pungent-smelling ground shrimp to taste any good, but it acts in the same as anchovy paste. A little goes a long way and once cooked with aromatics, the taste is surprisingly well-rounded, bringing tons of umami flavor to a dish.Read More