Vietnamese Braised Pork and Eggs - Thit Kho Trung
First time making Thit Kho using quail eggs and I don’t know why I waited until now to try it!
read moreFirst time making Thit Kho using quail eggs and I don’t know why I waited until now to try it!
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Wontons paired with egg noodle, char siu, and a light pork stock - talk about cozy 😊 Refer to my Banh Canh Gio Heo recipe for the pork stock.
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Anyone else recovering from a hangover today? 😂🙋🏻♀️ soup season is almost upon us and I’m here to help y’all get ready!
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Mama (grandma) calls this Xoi Lap Xuong (Sticky Rice with Chinese Sausage) but many will reference this dish as Xoi Man.
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Mama (grandma) is a huge advocate for “health is wealth”. This woman still exercises everyday on her treadmill at 85 years old!
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In Vietnam, my Mama (grandma) sold Bun Rieu to make ends meet for her family - and she took pride in the simplicity of her recipe.
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Mama would call this soup “Beep Beep Bum Bum” to signify the crunch of the pickled mustard greens and it became the unofficial name for this soup in my household.
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Shortcut method of making Char Siu in the air fryer - great for Mi Wonton 🍲🥢
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This is a shortcut method using the Que Huong Nem Nuong I buy at my local Vietnamese grocery store.
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Ingredients: 3 cloves garlic (minced) 1 shallot (minced) 2 large tomatoes 2 Roma tomatoes (diced) 20 oz fried tofu (cut into 2-3” cubes) 1 cup water 2 tbsp fish sauce 1/2 tbsp sugar 1/3 tbsp MSG 6 tbsp oil green onions (to garnish) For the filling:
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Ingredients For the broth: 2.70 lb pork neck bones (parboiled, cleaned) 12 oz white radish (cut into 2” chunks) 1 medium rock sugar 1 whole white onion (halved) 1 tbsp salt To season the broth:
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Ingredients 1.5 lb pork chops 3 green onions (just white part, cut into 2" pieces, smashed) 1 small shallot (minced) 1/2 head garlic (minced) 2 tbsp lemongrass (minced) 1 tbsp chicken powder 1/2 tbsp sesame oil 1 tbsp dark soy sauce 1/2 tbsp black pepper 1.
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Ingredients For the pork: 2.5 lb pork belly 2 tbsp garlic powder 2 tbsp onion powder 1/2 tbsp salt 1 tbsp 5-spice powder For the dressing:
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Ingredients 6 oz ground pork 3 cloves garlic (minced) 1 shallot (minced) 3 preserved mud fish (de-boned, skin removed) 1 tbsp sugar 1/3 tbsp MSG 4 eggs (yolk and whites separated) thai chili peppers (sliced) green onions (sliced) black pepper Procedure Start by removing the bones and skin of the preserved mud fish.
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Ingredients Serves 4 - Makes 2 omelettes 1/8 large white onion (sliced) 2 tomatoes (sliced) 3 bundles of green onions (sliced) 1/2 lb ground pork 5 eggs 1/3 tbsp sugar 1/4 tbsp MSG 1 1/2 tbsp fish sauce Procedure In a large mixing bowl, combine ground pork, eggs, sugar, MSG, and fish sauce.
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Ingredients Serves 2 1 tube soon tofu (11 oz) 3 cloves garlic (minced) 1/4 onion (diced) 2 tbsp sesame oil 1/2 lb pork shoulder (cubed) 1 tbsp gochugaru (Korean pepper flakes) 1 tbsp gochujang (Korean pepper paste) 1 tbsp fish sauce 1 cup Kimchi (diced) 1 egg 1/4 cup green onion (sliced) 1 anchovy stock pouch (sold at Korean grocery stores, I used Mom’s Story Anchovy Soup/Stock Pouch) Procedure In a small pot, start to bring 3 cups of water to boil.
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Ingredients 19 oz firm tofu (cut into 1" cubes) 2 lb pork belly 2 shallots 2 tbsp salt cooking oil For the fermented shrimp paste/mam tom sauce:
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Ingredients 1 lb pig ear 1 jumbo carrot (shredded) 1 (24 oz) jar of pickled lotus root 1 lb shrimp (de-veined) 2 tbsp salt 1 tbsp vinegar 1/2 lime Toppings:
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For the sauce: 1 tbsp shrimp paste 1 whole lime 1 tbsp sugar 5-6 Thai chilis (smashed) Combine all ingredients together until fully mixed.
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Serves 4 1.5 lb pork neck bones 2 large carrots (chopped) 2 bundles of watercress (cleaned) 1 tbsp salt 1 medium rock sugar To season the broth:
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Ingredients 1.5 lb pork spare ribs (cut into pieces) 5-6 garlic cloves (minced) 1 tbsp lemongrass (minced) 1.
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Ingredients 2.5 lb pork shoulder/butt (sliced) 1 bundle green onion (cut into 1" pieces) 2 tbsp fish sauce 5 tbsp oyster sauce 1/2 tbsp sugar black pepper 6-8 garlic cloves (smashed) 3 tbsp dark sweet soy sauce 1 tbsp sesame oil 3/4 tbsp chicken powder 3 tbsp lemongrass (minced) 1 tbsp condensed milk 1/2 shallots (minced) Procedure Slice the pork shoulder/butt into thin slices.
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Ingredients 1 package Banh Cuon mix (7.76 oz) 1/2 lb ground pork 2 tbsp oil 3-4 cloves garlic (minced) 1/2 shallot (minced) 1/4 cup dried black fungus (rehydrated, cleaned, cut) 1/4 onion (diced) 1 tbsp fish sauce 1/2 tsp sugar 1/3 tsp MSG black pepper Procedure The day before cooking:
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Ingredients 200g pack of rice macaroni 1/2 lb ground pork 2-3 carrots (diced) 2-3 celery sticks (diced) 2 tbsp fish sauce 1 tsp sugar 1/2 tsp MSG 1 tsp chicken bouillon black pepper green onions (garnish) cilantro (garnish) Procedure Bring a 6 qt pot of water to boil.
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