For this pork and beef bulgogi marinade recipe, I utilize a store-bought Korean BBQ sauce as a base and add a few extra ingredients to liven it up. I usually like to make my marinades from scratch. However, this particular brand is really delicious so why reinvent the wheel? This is a great Korean product to use when you are in a rush and need something tasty for a Korean BBQ.Read More
This recipe is an update of my popular deli-style Vietnamese roast chicken. I simplified the recipe to use less ingredients yet still maintained that same great flavor. This modified recipe only utilizes pantry items so it’s quick to toss together. All the ingredients for the marinade can be found in your typical Asian pantry.Read More
Grilled lemongrass pork chop is my go-to item when I pack lunch for my husband to take to work. I pack the pork chops with steamed white rice and fresh vegetables such as lettuce or sliced cucumbers. Sometimes, I add kimchi and a fried egg if I'm feeling nice. When he reheats the pork chop in the microwave at work, I've been told that he's the envy of his coworkers ;-)Read More
For my Sriracha Honey chicken recipe below, I like to use wings or drummettes. The bite-sized portions of poultry goodness is great for entertaining. For this Vietnamese-American fusion appetizer, I base it on a more traditional Vietnamese recipe. I use a traditional Vietnamese Five-Spice marinade as the base. Then I brush the wings with the Honey Sriracha mixture towards the end of cooking to highlight the sexy sauce. The result was packed full of flavor, and I truly love that sticky sweet and spicy glaze. Recipe below. Happy eating!Read More
When I was pregnant with my daughter, I had the appetite of a million elephants. I indulged in all my favorite food. You can't finish that? Let me help you out. At the time, I was working close to Oakland Chinatown. That meant plenty of cheap and satisfying Vietnamese Sandwiches (Bánh Mì). Pregnant me didn't order just one sandwich. I usually ordered two and both were easily finished in one seating. After I was done, I would order another one, as a snack, for my grueling 15-minute waddle back to the office.
My favorite Bánh Mì? It was hands-down the roasted chicken sandwich (Bánh Mì Gà Nướng). Oh, how I love thee.Read More
When I feel like torturing the neighbors, I take out the grill and cook up Nem Nướng, Vietnamese grilled pork sausage. I waft the aroma of this tasty Vietnamese sausage into their yard. That is what you get for taking my parking!Read More
Some people like to take long romantic walks along the beach. I like to take long romantic walks through Chinatown. Nothing gets me going more than beautifully roasted meat carcasses hanging in windows at Chinese BBQ shops.
It's truly a magical place for meat lovers. You have roasted pork, roasted duck, roasted chicken, BBQ'd pork, BBQ'd duck, BBQ'd chicken and sometimes even innards of sorts, all covered in a sweet and sticky glaze. Out of all the meaty goodness, the most tantalizing is the roasted pork belly, also known as Thit Heo Quay in Vietnamese or Siu Yuk in Cantonese.Read More
Mắm Chưng, in short, is the Vietnamese meatloaf. It is a steamed or baked Vietnamese dish made of ground pork, chicken and/or crab, mixed with wood ear mushrooms, thin vermicelli noodles, eggs and the mighty Vietnamese ingredient, fermented fish. It is a salty dish to be eaten with steamed white rice and fresh slices of cucumber.Read More
Have you ever visited a Vietnamese deli and drool over the roasted chicken that they have behind the counters? The aromatic sweet glaze from these perfectly roasted chickens is to die for. I usually order the roasted chicken over fried rice. Other times, I have it in a Vietnamese sandwich, Banh Mi Ga Nuong. For the longest time, I wasn't able to replicate the recipe ... until now. With help from a great cook who worked behind a Vietnamese deli counter, I finally can make these at home.Read More