Annatto oil, also known as Achiote Oil and Atsuete Oil, is a natural orange-red food dye used in many Asian and Latin cuisines.Read More
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
It's starting to feel like Summer! The weather is finally warming up. The birds are chirping. The kids are playing outside and the neighbors are walking around half-naked. More importantly, the garden is blooming. The other day, I harvested my first Opo Squash (Bầu). I'm so proud of it because it's the first ever Opo Squash that didn't die as soon as it got started. Opo Squash, also known as Calabash Gourd or White Gourd, grows on vines and can grow up to the size of a baseball bat if you let it. Not only can you use it as a lethal weapon, Opo Squash can be used in a traditional Vietnamese side dish, Opo Squash and Shrimp Soup (Canh Bau Tom).Read More
Whenever I come home from traveling, I long for nothing more than traditional Vietnamese home-cooked food. And nothing's more traditional than Vietnamese Sweet and Sour Catfish Soup (Canh Chua Cá Trê) and Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ). One fish. Two easy dishes. Add steamed white rice and you have a complete Vietnamese home-cooked meal.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
My favorite breakfast item during my stay in Vietnam was Xoi La Cam, a sweet version of glutinous rice. Xoi La Cam is made from naturally dying the rice grains purple/magenta from boiling Magenta leaves. It is then steamed with coconut milk and sugar, then topped with a mixture of freshly grated coconuts, toasted sesame seeds, roasted peanuts, sugar and salt.Read More