A popular noodle dish from Quang Nam Province in central Vietnam and a must-try if you ever visit the neighboring city of Da Nang. This noodle soup is made with turmeric rice noodles, served in a small amount but intensely flavored broth with a medley of fresh herbs and vegetables.
Read MoreThis beloved noodle soup features a clear, savory broth made by simmering pork and/or chicken bones, and dried shrimp and squid to add a depth of umami seafood flavor. It can be served with three types of noodles, customized with a wide range of toppings, and served in two different ways.
Read MoreA delicious and authentic Bún Riêu recipe, all from scratch, with added pork hocks, pork blood, and crab/shrimp meatballs. In this recipe, we are skipping the jarred or canned spiced crab and making it all with fresh crab and shrimp.
Read MoreHave you tried Central Vietnam’s spicy beef noodle soup? If you love Phở and looking for a fiery version, you will like its spicy cousin.
Read MoreBanh Canh is the only Vietnamese noodle soup that you will eat with a spoon. However, if you are like my kids, forego the spoon and chopsticks altogether, and slurp it directly from the bowl.
Read MoreMi Trieu Chau is egg noodles in a clear and flavorful pork broth. You can choose from a variety of toppings: blanched Choy Sum (similar to the well-known Bok Choy but with a longer stalk), wontons, squid, shrimp, ground pork, and thinly sliced pork organs like kidney, heart and liver. It’s garnished with a few bits of crispy pork fat (nom nom nom) and a sprinkle of chopped cilantro and green onions.
Read MoreMy husband loves ramen so when we get a chance to go to San Francisco, we head to the Westfield mall food court and have lunch at Ajisen Ramen. Their spicy miso ramen is one of my favorites. Whenever I have their ramen, I try really hard to perfect the ramen and broth ratio for each bite so that no liquid-gold-miso-broth would ever be left behind.
Unfortunately, San Francisco is quite a ways out. If we don't head to San Francisco, we get no ramen and that doesn't sit well with me. I figured it was about time to make my own ramen.
Read MoreVietnamese Thick Noodle Soup, or Banh Canh, is one of my favorite childhood foods. It's the most simplest and purest of all the Vietnamese noodle soups. In its simplest form, it's thick noodles in a rich and savory pork broth. The only tricky thing with Banh Canh is keeping the darn slippery noodles on the spoon!
Read MoreMy mother-in-law would spend the entire day putting Mì Hoành Thánh together. Not only does she make the broth completely from scratch with chicken and pork bones, she also assembles each individual wonton, makes Chinese/Vietnamese Barbecue Pork, preps all the vegetables and makes the fried shallots herself when she can easily get them at the grocery store. And all that pork fat from meat trimmings that she stockpiled in her deep-freezer for, what one would assume, zombie apocalypse? She finally takes them out and fries them into crispy pork fat (Tép Mỡ) as a crunchy topping to dress the noodle soup.
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