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Vietnamese Noodle Soup Dishes

Bone Marrow Pho

by Tony Nguyen @ Pho Binh

We love getting mentioned anywhere even if it’s for nothing more than bones. Thanks to Alison Cook’s article & H8 & She8 (a great new food review blog – keep it up guys) By the way….You guys look so perfect together, we mean great looking couple.

Will These Biodegradable Bags Make It To The Mainstream?

by Tiffany @ Food Republic

To every hopeful tote-bag-carrying environmentalist, plastic bags’ days are numbered. Bans on bags are slowly sweeping nations and companies alike. And Indonesian-based Avani Eco is dedicated to making biodegradable bags out of yuca root. Avani Eco’s bags solve the problem of plastic harming animals when found in the seas because of its water-soluble properties. Since they’re made entirely of […]

The post Will These Biodegradable Bags Make It To The Mainstream? appeared first on Food Republic.

Orange Orzo Salad with Almonds, Feta and Olives

by Kate @ Cookie and Kate

First of all, I’m so excited that you’re so excited about the new Cookie + Kate app! I had no idea that you wanted an app so…

The post Orange Orzo Salad with Almonds, Feta and Olives appeared first on Cookie and Kate.

Pho Binh Mentions

by Tony Nguyen @ Pho Binh

A list of some Pho Binh Mentions Pho Binh Restaurants Blogs December 4, 2013 Rest of the Best 2013: Top Ten Late-Night Restaurants Our 2013 Best of Houston® winners have been announced, but in many cases picking the best item in any category was no easy task. In order to show off all the culinary greatness Houston has to offer, […]

Bánh Xèo – Savory Vietnamese Crêpes

by Huy @ HungryHuy.com

Bánh xèo seems to be designed to be eaten as a family. The batter, filling ingredients, and veggies aren’t complicated to prepare, but they don’t make sense to be bought or made to be eaten by yourself. You don’t just buy 1/4 pound of pork, 8 shrimps, or buy 1/4 head of lettuce. You kind […]

The post Bánh Xèo – Savory Vietnamese Crêpes appeared first on HungryHuy.com.

Vietnamese Meatball Pho Noodle Soup (Pho Bo) - Cooking and Beer

Vietnamese Meatball Pho Noodle Soup (Pho Bo) - Cooking and Beer


Cooking and Beer

Vietnamese meatball pho noodle soup (pho bo) is a comforting way to warm you up this winter. The meatballs set this pho apart and are super flavorful!

RISOTTO OF ALMOST ANYTHING

RISOTTO OF ALMOST ANYTHING

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

Recipe Servings: 8

The basic method of making risotto will never change: you cool the rice slowly and add broth gradually, so the starchy inside of the rice kernel expands as the outside layer dissolves into creaminess. Risotto feeds the soul and can take a whole range of flavors. I like the pumpkin risotto here, but try a shrimp risotto using shellfish broth, adding a pound of peeled shrimp at the last minute and letting them cool no more than five minutes. Or try a green risotto, with a bunch of watercress or a few handfuls of spinach, chopped fine, or a mushroom risotto with a pound of sliced fresh mushrooms added to the dried porcini mushrooms.

Keep in mind that there's a lot of bad risotto out there, usually because folks overcook it or add too much wine. But if you do have some white wine open, add a splash or two to the rice and onions, just before you ladle the broth. It gives another dimension to the flavor.

Ingredients:

2 tbsp olive oil
1 onion, diced
2 cups fresh pumpkin, peeled and diced
2 cups arborio rice
6 cups chicken broth, heated
Leaves 1 sprig of fresh rosemary
A few dried porcini mushrooms, rinsed
2 tbsp butter
1/4 cup Parmesan cheese, grated
salt
freshly ground black pepper

 

Directions:

Heat the olive oil in a large saucepan over high heat and sweat the onions until soft. Add the pumpkin and cook, stirring often, until softened, about 8 minutes. Add the rice, stirring with a wooden spoon to make sure each kernel is coated with oil.

Add 3 cups of the hot chicken broth, the rosemary, and porcini mushrooms to the rice. Bring slowly to a boil, then reduce to a simmer. As the broth is absorbed, add more broth and stir often.

Cook the rice until it is slightly al dente and most of the broth has been absorbed. The rice should be creamy and porridge-like. This should take about 18 minutes. Finish the risotto by stirring in the butter and Parmesan cheese. Remove from the heat and season with salt and pepper before serving.

 

Sazerac Cocktail

Sazerac Cocktail

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

Serves 1
From My New Orleans

It may or may not be America’s first cocktail, but it is one of my favorite drinks. Famously made in the Sazerac Bar at the Roosevelt Hotel (which is now home to our new Italian restaurant, Domenica), my version has Herbsaint, the anise-flavored liqueur invented in New Orleans when absinthe was banned in the 1930s.

Ingredients

Herbsaint or absinthe
Twist of lemon peel
2 shots rye whiskey
1 shy shot simple syrup
4 dashes Peychaud’s or Angostura bitters

Directions

1. Rim the glass with Herbsaint or absinthe. Twist the lemon peel to releases oils, then drop it into the glass.

2. Pour the rye, simple syrup, and bitters into a cocktail shaker fi lled with crushed ice and shake well. Strain into the prepared glass.

 

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Shrimp Pho - Vietnamese Noodle Soup - The Lemon Bowl®

Shrimp Pho - Vietnamese Noodle Soup - The Lemon Bowl®


The Lemon Bowl®

This aromatic shrimp noodle soup is warm, satisfying and full of flavor thanks to all of the herbs and spices.

Vietnamese Beef Stew Pho Noodle Soup (Pho Bo Sot Vang)

by delightfulplate @ Delightful Plate

Vietnamese beef stew pho noodle soup (Pho bo sot vang) is a hearty and comforting noodle soup. This noodle soup features tender beef, flavorful broth and amazing aroma from pho spices. You can make it on the stovetop, in a slow cooker or even in a pressure cooker.

The post Vietnamese Beef Stew Pho Noodle Soup (Pho Bo Sot Vang) appeared first on Delightful Plate.

Vietnamese Chicken Noodle Soup Pho Ga

Vietnamese Chicken Noodle Soup Pho Ga


Nadia Lim

Here's a recipe for one of Vietnam's most famous dishes - Vietnamese Chicken Noodle Soup Pho Ga. Pho, pronounced "Fuh" - not 'Fo' - is light and fragrant.

Vietnamese Pho Recipe

Vietnamese Pho Recipe


Steamy Kitchen Recipes

Authentic Pho recipe from award-winning cookbook author and foremost expert in Vietnamese cuisine, Andrea Nguyen.

Chicken Breast Meal Prep Recipe – Low Carb, Keto

by Tasha Metcalf @ KETOGASM

This week, I have a low carb chicken breast meal prep recipe! Chicken breast is always one of my favorite things to use when...

The post Chicken Breast Meal Prep Recipe – Low Carb, Keto appeared first on KETOGASM.

Rice Noodles (Pho) | Delightful Plate

by @ Delightful Plate

The BEST Black Bean Chili!

by Ali @ Gimme Some Oven

Truly the best black bean chili recipe!!  It ultra-quick and easy to make (less than 10 mins prep time), it’s naturally gluten-free, vegetarian, vegan (although you can add meat if you’d like), it only calls for 9 main ingredients, and it’s SO flavorful and delicious.  Instant Pot, Crock-Pot and stovetop instructions included. This chili recipe is everything. Like, […]

Vietnamese Beef Noodle Soup (Pho Bo)

by Trang @ RunAwayRice

Beef Noodle Soup (Pho Bo) is a quintessential Vietnamese dish and this step-by-step recipe shows you how to make this amazing, hearty soup from scratch. If you’re a fan of Beef Pho and have always wanted to learn how to make this delicious soup at home, this is an authentic recipe to try. I’ll show you […]

The post Vietnamese Beef Noodle Soup (Pho Bo) appeared first on RunAwayRice.

Pho (Vietnamese Noodle Soup) - The Woks of Life

Pho (Vietnamese Noodle Soup) - The Woks of Life


The Woks of Life

Pho is a Vietnamese noodle soup topped with awesome things like fresh bean sprouts, basil, and chilies and this pho recipe was approved by a Vietnamese friend!

Snowball Cakes (Banh Bao Chi)

by Trang @ RunAwayRice

This Snowball Cakes recipe makes delicious coconut-coated glutinous cakes filled with grated coconut, roasted peanuts and mashed mung bean. The combination of nutty flavors and sticky texture makes for a tantalizing snack cake that is absolutely addicting. The cakes are bite-sized and make perfect sweet treats to enjoy with a cup of hot tea or […]

The post Snowball Cakes (Banh Bao Chi) appeared first on RunAwayRice.

Gin Fizz Cocktail Recipe – Low Carb & Sugar Free!

by Tasha Metcalf @ KETOGASM

I know what you’re thinking: isn’t a gin fizz cocktail loaded with sugar? Sure the traditional ones are, but not this drink! It’s low...

The post Gin Fizz Cocktail Recipe – Low Carb & Sugar Free! appeared first on KETOGASM.

Israel-Palestine Food Tours Promote Culinary Diplomacy

by Jess Kapadia @ Food Republic

Diplomacy comes in many forms — preventative, soft power, Machiavellian coercion — so many kinds you might not even be able to narrow down your favorite means to an end. Former NBA star Dennis Rodman would have you believe that regular basketball games between the U.S. and North Korea would completely mend relations, for example. […]

The post Israel-Palestine Food Tours Promote Culinary Diplomacy appeared first on Food Republic.

Special Moving Deal For Pho Binh Customers

by Tony Nguyen @ Pho Binh

We have teamed up with Entrust Movers to give our customers a $50 Off on their moving needs.  We’ve used Entrust Movers for several of our moves and delivery of equipment and inventory and they have provided us with exceptional service.  We worked out a deal to offer Pho Binh customers discounts on moving services.   Entrust Movers have a […]

Fennel Soup with Crab & Pistou

Fennel Soup with Crab & Pistou

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

Serves 6
By: John Besh

I serve this light, creamy soup cold over a little crabmeat salad. At home, I use lump blue crabmeat.

For the Soup:
3 tablespoons olive oil
1 leek, chopped
2 cloves garlic, sliced
1 large fennel bulb, chopped
1 large yellow potato, peeled and chopped
1 bay leaf
5 cups chicken stock
1/2 cup cream
Salt
Freshly ground black pepper
1 medium tomato, peeled and diced
2 teaspoons sherry vinegar
4 ounces lump jumbo blue crabmeat
Fresh basil sprigs

For the Pistou:
Handful fresh basil leaves
1/4 cup olive oil
3 cloves garlic, peeled
Pinch of grated Parmesan cheese

Heat 2 tablespoons of the olive oil in a medium pot over medium-high heat. Add the leeks, garlic, fennel and potatoes, and cook until the leeks and fennel are softened, about 5 minutes. Add the bay leaf, chicken stock and cream, and simmer until the potatoes are very tender, about 25 minutes. Discard the bay leaf. Transfer the soup to a blender and blend until very smooth. Season with salt and pepper. Refrigerate until ready to serve.

Toss the tomatoes in a medium bowl with the sherry vinegar and the remaining 1 tablespoon olive oil. Season with salt and pepper.

To make the Pistou, purée the basil, olive oil, and garlic in a blender, then stir in the Parmesan.

Divide the tomatoes, crab, and basil sprigs among 6 soup bowls and ladle in the soup. Drizzle each bowl with the Pistou.

 

Vietnamese Chicken Noodle Soup Recipe

Vietnamese Chicken Noodle Soup Recipe


Bon Appetit

Chef David Tanis insists on making broth for this Vietnamese chicken soup recipe from scratch and warns against overcooking the noodles.

Sichuan Magic Dust Popcorn Recipe

by Andrea Nguyen @ Viet World Kitchen

Since late November, my friend Andrew Janjigian and I have made a total of about 55 batches of this popcorn. It’s his recipe, which he shared with me after I wrote about MSG in pho. When he realized that I was open to tinkering with monosodium glutamate in cooking, he sent the recipe to me....

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Vibrant Orange & Arugula Salad

by Kate @ Cookie and Kate

Here’s a fresh green salad to brighten up dreary winter days. I’ve been hanging onto this salad recipe until those irresistibly juicy, ripe oranges landed at the…

The post Vibrant Orange & Arugula Salad appeared first on Cookie and Kate.

Bún Thang – Vietnamese Noodle Soup with Chicken, Pork, & Egg

by Huy @ HungryHuy.com

What Is Bún Thang? My knowledge of the Vietnamese language is about on par with my grandma’s English, so this gives us lots of opportunities to learn from each other. She watches Viet news and Korean dramas which have a surprising amount of English in them. The latest term I explained to her was “poker face” hah! […]

The post Bún Thang – Vietnamese Noodle Soup with Chicken, Pork, & Egg appeared first on HungryHuy.com.

Six Noodle Soups That Aren't Ramen or Pho — and Where to Get Them

Six Noodle Soups That Aren't Ramen or Pho — and Where to Get Them


Westword

Cool, rainy days are still in the forecast, at least through the weekend, and soup is just the right meal to help chase away the blahs, even if a brimming bowl isn't exactly traditional Memorial Day fare. Ramen and pho have been getting all the love lately, but there are...

Favorite Broccoli Salad

by Kate @ Cookie and Kate

Let’s kick off 2018 with my favorite broccoli salad recipe! It’s crisp, crunchy and fresh, which is exactly what I’m craving this time of year. It’s also…

The post Favorite Broccoli Salad appeared first on Cookie and Kate.

Onion Rings Recipe [Easy & Super Crispy]

by Huy @ HungryHuy.com

Making onion rings at home is SUPER easy. It’s much more fool-proof than when I made sweet potato fries (<–Even though I eventually found a way!). I’ve been munching on a lot of onion rings lately and I blame it entirely on my girlfriend. Well…I do take some blame too, but they really are delicious. A crunchy, warm onion ring fried […]

The post Onion Rings Recipe [Easy & Super Crispy] appeared first on HungryHuy.com.

Spaghetti Squash Carbonara Recipe

by Huy @ HungryHuy.com

Spaghetti squash is something I’ve seen online and social media for YEARS that caught my interest. My girlfriend was actually craving spaghetti squash carbonara this week, so I finally gave in and wanted to see what the fuss was about. There are paleo and other ‘cleaner’ spaghetti squash recipes you could make instead, but if you […]

The post Spaghetti Squash Carbonara Recipe appeared first on HungryHuy.com.

Seafood Opo Squash Soup | Delightful Plate

by @ Delightful Plate

15 Pho Tips for a Flat Belly | Eat This Not That

15 Pho Tips for a Flat Belly | Eat This Not That


Eat This Not That

Pho is the Vietnamese dish that gives chicken noodle soup a whole new meaning. But this trend has the potential to threaten your healthy lifestyle if you don't know what you're doing. Here's what you need to know to make Pho work for you.

How To Eat A Bowl Of Pho Like You Know What You’re Doing

How To Eat A Bowl Of Pho Like You Know What You’re Doing


Food Republic

While it may look like a bowl of soup, pho requires a certain ceremony for proper enjoyment. Here how to eat a bowl of pho like a pro.

Beef Stir-Fry Appetizer (Bo Xao Lan)

by Trang @ RunAwayRice

This recipe for Beef Stir-Fry Appetizer is a tasty dish to serve with drinks at a casual gathering. Delicious chunks of tender beef are marinated with savory spices and stir-fried with red bell peppers, onions, mushrooms and bean thread noodle and then served atop toasted sesame rice crackers. Flavorful and hearty, this Beef Stir-Fry Appetizer […]

The post Beef Stir-Fry Appetizer (Bo Xao Lan) appeared first on RunAwayRice.

Vietnamese Food: 25 Must-Eat Dishes in Saigon (and Where To Try Them)

Vietnamese Food: 25 Must-Eat Dishes in Saigon (and Where To Try Them)


Migrationology - Food Travel Blog

Vietnamese food is an insanely delicious cuisine. Here are 25 Vietnamese dishes you need to try, and restaurants to eat them in Saigon.

KitchenAid Mixer Giveaway

by Jaden @ Steamy Kitchen Recipes

We're giving away our second KitchenAid Artisan 5-Quart Mixer for 2018!! Congrats to Nicole McArdle for winning our last KitchenAid Mixer giveaway that just ended.
KitchenAid Artisan Stand Mixer
Make up to 9 dozen cookies in a single batch with the KitchenAid® Artisan Series 5 Quart Tilt-Head Stand Mixer. This mixer also features 10 speeds to thoroughly . . .

The post KitchenAid Mixer Giveaway appeared first on Steamy Kitchen Recipes.

Hawaiian BBQ Chicken Bowls

by Ali @ Gimme Some Oven

These quick and easy Hawaiian BBQ Chicken Bowls only require 6 main ingredients, they come together in about 25 minutes, and they’re perfect for easy weeknight dinners or meal prep. Anyone else in need of some sunny Hawaiian vibes right now?! I don’t know about you, but this is the always time of year when I’m ready to […]

VIETNAMESE NOODLE SOUP

VIETNAMESE NOODLE SOUP


Chef John Besh

Serves 6 On almost any night, we love nothing more than a big, hot bowl of Vietnamese noodle soup—pho. Don’t worry about the number of ingredients in this recipe. Pho is nothing more than a flavorful broth often perfumed with star anise. Since that’s not easy to find, we use Chinese five-spice powde

Vietnamese Noodle Soup with Beef (Pho Tai)

Vietnamese Noodle Soup with Beef (Pho Tai)


Just A Pinch Recipes

With a notable Vietnamese population in Houston, Pho houses are becoming increasingly abundant and popular. This noodle soup is a complete meal and highly customizable by adding the garnsishes you prefer.

Sushi in Tokyo (with a toddler)

by julie @ meat loves salt » meat loves salt

Sushi is one of my favorite foods in the world, but I must confess that for most of my life I have prioritized value over quality (Costco salmon sashimi, anyone?). This is in large part because whenever I tried better sushi restaurants in the US, it rarely ever felt like the quality justified the price, so I just couldn’t afford to keep looking for good sushi where I lived (which were admittedly not very good sushi towns to ...

The post Sushi in Tokyo (with a toddler) appeared first on meat loves salt.

Learn to Make a Phenomenal Pho Dish

Learn to Make a Phenomenal Pho Dish


The Spruce

A nourishing soup made with beef and flat rice noodles, this Pho Bo is popular throughout Vietnam.

Copycat Homemade Vietnamese Beef Pho Noodle Soup - A Little Claireification

Copycat Homemade Vietnamese Beef Pho Noodle Soup - A Little Claireification


A Little Claireification

Copycat Homemade Vietnamese Beef Pho Noodle Soup

Stuffed Jumbo Shrimp

Stuffed Jumbo Shrimp

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

Serves 6
From Food Republic's, "Make John Besh’s Stuffed Jumbo Shrimp"
 

Growing up, we’d go to these little joints all around New Orleans that had great stuffed shrimp. But the dish has changed so much. Now it’s all premade, pre-stuffed, and fried. I still make stuffed shrimp the way I remember them. I love the presentation: Head-on jumbo shrimp are stuffed with more shrimp and crabmeat piled as high as the shrimp will allow

Ingredients

2 tablespoons butter
1 shallot, minced
3 cloves garlic, minced
1 stalk celery, minced
2 tablespoons flour
1/2 pound medium wild American shrimp, peeled, deveined and chopped
1/2 pound crabmeat
1 green onion, minced
1/2 cup Shrimp Stock or water
1/2 cup fresh bread crumbs
1 teaspoon crushed red pepper flakes
 Salt and pepper
1/2 cup dried bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup olive oil
1 teaspoon fresh thyme
18 jumbo wild American shrimp, peeled with heads and tails on

Directions

For the shrimp

Preheat the oven to 425°. Melt the butter in a medium skillet over medium-high heat. Add the shallots, garlic, and celery and cook, stirring often, until the vegetables are soft, about 5 minutes. Sprinkle the flour into the skillet and stir until mixed into the vegetables. You’re making a blond roux. Add the chopped medium shrimp, crabmeat, and green onion. Slowly add the stock, stirring until sauce thickens; remove from the heat. Add the fresh bread crumbs, pepper flakes, salt, and pepper. Set the stuffing aside.

Mix together the dried bread crumbs, Parmesan, oil, and thyme in a small bowl until the oil moistens the mixture. Set the topping aside.

With a small knife, butterfly the jumbo shrimp by making a deep incision down the back of each. Remove the vein, keeping the head and tail intact. Smear some olive oil all over the shrimp with your hands. Salt and pepper well and transfer to a baking pan, open side up.

Generously fill each jumbo shrimp with stuffing and top with the bread crumb topping. Bake until golden, 12-15 minutes.

 

Bún bò Huế Vietnamese Spicy Beef Noodles Soup Recipe & Video - Seonkyoung Longest

Bún bò Huế Vietnamese Spicy Beef Noodles Soup Recipe & Video - Seonkyoung Longest


Seonkyoung Longest

My Viet friend Be's sharing her famous Bun Bo Hue recipe! She is actually from the Huế area in Vietnam and hands down her Bun Bo Hue is the BEST. EVER.

The Year in Pho: Recipes, Cooking Tips, and Family Stories from 2017

by Andrea Nguyen @ Viet World Kitchen

| Wouldn’t you know it, there was a lot of pho fervor this year, especially at Viet World Kitchen! Instead of doing a year-end summary of the most popular recipes on the site, I decided to round up all the pho-related content that published during the past twelve months. I published tips, tricks, and recipes...

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Italian Christmas Cookies with Chestnut Chocolate Filling | Chestnut Tortelli Recipe

by kiki @ Cinnamon&Coriander

Try this authentic Italian recipe for Chestnut Tortelli – little pasta-shaped Christmas cookies filled with a spiced rum, chocolate & chestnut filling.  A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no […]

Der Beitrag Italian Christmas Cookies with Chestnut Chocolate Filling | Chestnut Tortelli Recipe erschien zuerst auf Cinnamon&Coriander.

Flaky Mile High Biscuits

by Chungah @ Damn Delicious

Is there anything better than warm, hot-out-of-the-oven, mile high, flaky biscuits that just melts in your mouth? No, right? Because these are truly the best biscuits you will ever make right at home! You know those piping hot KFC biscuits they add to all the family meals? Well, they’re basically the best things ever. I […]

The post Flaky Mile High Biscuits appeared first on Damn Delicious.

Vegetarian Smashed Cauliflower and Roasted Asparagus Sandwich

by Todd & Diane @ White On Rice Couple

Back in my restaurant days, for the longest time the restaurant had made its mark serving just two meals a day. Breakfast and lunch.  It was perfect for a vegetarian place since so many dishes for those two meals can naturally be vegetarian and no one thinks twice. Poached eggs, oatmeal, salads, eggplant parmesan.  We’d…

The post Vegetarian Smashed Cauliflower and Roasted Asparagus Sandwich appeared first on White On Rice Couple.

Go-To Pie Dough

Go-To Pie Dough

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

Makes 2 disks (for one 9-inch pie with a top and bottom crust
or two single-crust pies)
From Besh Big Easy

No pie dough has stood the test of time in our kitchens as well as this one. I am proud to pass it along, with just one caveat: do not overwork the dough! I always make enough for two crusts, freezing one disk if I don't need it right away. When I want to use the frozen dough, I just thaw it in the refrigerator over night.

Ingredients

2 cups all-purpose flour, plus more for dusting
2 teaspoons granulated sugar
1/2 teaspoon salt
14 tablespoons cold butter, diced, plus more for buttering the pan
About 1/2 cup ice water

Directions

1. Whisk togeth the fliur, sugar, and salt in a large bowl. Cut the butter in the flour with 2 knives until it resembles cornmeal. Sprinkle in ice water as needed (up to 8 tablespoons) to help the dough come together.

2.Gather into two balls, press into round, flat disks, and wrap each one well in plastic wrap. Refrigerate 30 minutes or freeze for later use.

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Honey Glazed Pan Fried Brussels Sprouts

by Joyce @ Pups with Chopsticks

This post is available at Pups with Chopsticks. Please visit my blog there to read it all!

Super quick and easy pan fried brussels sprouts tossed in a sweet honey soy sauce glaze! No need for ovens or a roasting pan for this one! [ Jump to Recipe ] All my life, I had no idea what brussels sprouts tasted liked – I barely knew what they looked like. One thing I…

The post Honey Glazed Pan Fried Brussels Sprouts appeared first on Pups with Chopsticks.

Vietnamese Beef Stew Pho Noodle Soup (Pho Bo Sot Vang) | Delightful Plate

by @ Delightful Plate

Vietnamese beef stew pho noodle soup (Pho bo sot vang) is a hearty and comforting noodle soup. This noodle soup features tender beef, flavorful broth and amazing aroma from pho spices. You can make it on the stovetop, in a slow cooker or even in a pressure cooker.

Bún Bò Huế Recipe – Spicy Beef & Pork Noodle Soup

by Huy @ HungryHuy.com

Bún bò Huế is a hidden Vietnamese gem that has yet to “make it” in mainstream American cuisine. It’s a rich and spicy soup with deep layers of flavor. This Central Vietnamese soup is paired with tender slices of beef and pork, then topped with lots of fresh herbs. Phở has made its way in and has grown popular quickly, so why […]

The post Bún Bò Huế Recipe – Spicy Beef & Pork Noodle Soup appeared first on HungryHuy.com.

18 Recipes where Pork is the Star

by cilantro @ Cooking and Beer

Click Each Recipe for the Beer Pairings! From pizza to tacos and from soup to skewers, here are 18 recipes where pork is the star! Add them to your menu plans ASAP! Good morning, everyone! This protein is one of those proteins that I love to cook this time of year, and this is for […]

The post 18 Recipes where Pork is the Star appeared first on Cooking and Beer.

Pho Ga (Vietnamese Chicken Noodle Soup)

Pho Ga (Vietnamese Chicken Noodle Soup)


Southern Boy Dishes

I’m an enthusiatic 60s history buff. Born a few years too late to be a hippie but a wannabe nonetheless, I collected all the music of the time . When I was 10, I signed up for the Columbia Ho…

Butter Cookies for the Holidays (Banh Bo)

by Trang @ RunAwayRice

Butter Cookies are simply irresistible and this 6-ingredient recipe is fail-proof. These buttery and crispy cookies make awesome holiday sweets or delicious everyday treats. The Butter Cookies are baked to golden perfection, are light and crispy with just the right amount of sweetness.

The post Butter Cookies for the Holidays (Banh Bo) appeared first on RunAwayRice.

Quick Weeknight-Friendly Vietnamese Beef Noodle Pho

Quick Weeknight-Friendly Vietnamese Beef Noodle Pho


Kitchn

Beef pho feels like a restaurant staple, but it's not actually all that hard to make a quick version at home.

Vietnamese Egg Meatloaf (Cha Trung) – Oven Method | Delightful Plate

by @ Delightful Plate

Vietnamese Egg Meatloaf (Cha Trung) is a delicious Southern dish which is easy and quick to make. You can enjoy it as either a side dish or main dish.

East-West Chicken Stock

by Andrea Nguyen @ Viet World Kitchen

For the most part, Asian meat broths and stocks rarely include a lot of vegetables. Onion and ginger and basically it. No carrot or celery. However, for the Paul Bocuse soup with truffles, I came up with this hybrid recipe. I made it in my Fagor Lux, but you can use an Instant Pot or...

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Vietnamese Green Mango Salad with Shrimp (Gỏi Xoài)

by Huy @ HungryHuy.com

Vietnamese mango salad (gỏi xoài) is a vibrant dish featuring green mangoes, shrimp, and is highlighted with fresh herbs like mint, thai basil and cilantro. It’s a mouth-watering combination of sweet, sour, salty with lots of contrasts in texture. Disclaimer: this is supposed to be a very simple salad. The one we’re making here has a bit of […]

The post Vietnamese Green Mango Salad with Shrimp (Gỏi Xoài) appeared first on HungryHuy.com.

Vietnamese "Pho" Rice Noodle Soup with Beef

Vietnamese "Pho" Rice Noodle Soup with Beef


Epicurious

Pho Bo Editor's note: The recipe and introductory text below are excerpted from Mai Pham's book Pleasures of the Vietnamese Table. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Pham and Vietnamese cuisine, click here. This beloved noodle soup is a complete meal in itself and is best served for breakfast or lunch on a weekend. Because the simmering takes at least two hours, I like to prepare the broth a day ahead of time and keep it in the refrigerator, where it will last for three days. Many cookbooks call for it to be made with oxtail bones, but I prefer marrow bones and beef chuck, which is what pho cooks in Vietnam use. A good pho broth needs to be clear, not muddy and dark, certainly fragrant of beef, anise and ginger. You can serve this soup with several toppings, but the easiest ones to prepare at home are cooked and raw beef. To use broth that has been made in advance, bring it to a boil, then add fresh ginger to refresh it. Come serving time, get friends or family to help cook the noodles and assemble the bowls. Make sure that the broth is boiling hot and the bowls preheated. Allow about 1 part noodles to 3 parts broth for each bowl.

Israeli Couscous + Crispy Garlicky Breadcrumb Topping

by Joyce @ Pups with Chopsticks

This post is available at Pups with Chopsticks. Please visit my blog there to read it all!

An deliciously nutty and flavourful Israeli couscous recipe with a bit of a chew, generously topped with crispy garlic anchovy bread crumbs. Works great as a quick and easy side dish or a one bowl meal! [ Jump to Recipe ] If you have never had a bread crumb topping, then you definitely should try…

The post Israeli Couscous + Crispy Garlicky Breadcrumb Topping appeared first on Pups with Chopsticks.

Linguine and Clams

by Kaitlin @ I Can Cook That

I’m sure this happens to everyone: you go out and buy ingredients for a specific recipe, but then are left with “extras” from that recipe. Normally, it’s not a big deal and you can just incorporate it easily into another recipe. But when I went to make Sheet Pan Paella recently, my supermarket was only... Read More »

Snowman Snowball Cakes

by Trang @ RunAwayRice

Make these festive and yummy Snowman Snowball Cakes to celebrate the holiday season. These jolly snowmen are super adorable, a tad goofy and so much fun to make. Simply use the Snowball Cakes (Banh Bao Chi) recipe I shared earlier to make the snowmen bottoms and middles. For the snowmen heads, make the balls using […]

The post Snowman Snowball Cakes appeared first on RunAwayRice.

Vegan Vietnamese Pho Noodle Soup - an Easy Recipe

Vegan Vietnamese Pho Noodle Soup - an Easy Recipe


Cinnamon&Coriander

Try my recipe for Vegan Vietnamese Pho Noodle Soup. You just need a small number of ingredients and some patience to make this Vietnamese Classic at home.

Firecracker Shrimp Recipe – only 3 ingredients!

by Jaden @ Steamy Kitchen Recipes

Firecracker Shrimp Recipe is a 3-ingredient recipe with a Mango Ginger Dipping Sauce (ready in 3 minutes). This is a festive way to celebrate Chinese New Year 2018 on February 16th. The shrimp signifies happiness, and the “firecracker” scares away bad luck and bad spirits! We’ve partnered with Argo® Corn Starch to bring you this recipe! […]

The post Firecracker Shrimp Recipe – only 3 ingredients! appeared first on Steamy Kitchen Recipes.

5 Easy Pork Marinades

by Ali @ Gimme Some Oven

These 5 easy pork marinade recipes are freezer-friendly, simple to prepare, and totally dependable and delicious!  Perfect for baking, grilling, slow cooking, Instant Pot, meal prep, and more. And finally, after sharing 5 chicken marinades and 5 steak marinades earlier this week, I’m back today with one final collection of recipes to wrap up this marinade merriment… 5 easy pork marinades!  🎉 Because […]

Almond Tuile Cookies

by delightfulplate @ Delightful Plate

Almond tuile is an elegant French cookie. With just five simple pantry ingredients, you can easily make these crisp, buttery and nutty cookies. They are perfect as everyday cookies as well as cookies for special occasions.

The post Almond Tuile Cookies appeared first on Delightful Plate.

Homemade Hoisin Sauce Recipe

by Andrea Nguyen @ Viet World Kitchen

Love hoisin sauce with pho and in other Asian dishes? Make it yourself! I didn’t think it would be easy, but for the sake of excellent pho and the desire to offer a gluten-free hoisin recipe in The Pho Cookbook, I experimented for about two weeks to come up with an excellent recipe. Now, you...

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Chicken and Brisket Brunswick Stew

by Kaitlin @ I Can Cook That

One of the perks of being a friend of, or related to, a food blogger, is random food deliveries. I try to keep my sister’s freezer stocked with comfort foods, but have been neglecting her a bit recently. So when I saw this recipe for Chicken and Brisket Brunswick Stew, it seemed right up her... Read More »

Zucchini Noodle Vietnamese Pho

Zucchini Noodle Vietnamese Pho


White On Rice Couple

Easy Chicken Pho with zucchini noodles or zucchini pasta. It's my Vietnamese pho noodle soup recipe that's light, healthy with zucchini! Recipe for pho soup

Cuisinart Hurricane Pro CBT 2000 Blender

by Jaden @ Steamy Kitchen Recipes

We are reviewing the Cuisinart Hurricane Pro CBT-2000 Blender, detailing both PROs and CONs.
Cuisinart Hurricane Pro CBT-2000 Blender Review
This is one powerful blender! Cuisinart put in 3.5 horsepower with a 30,000 RPM Turbo Boost feature. The blender comes with a BPA-free Tritan, 64 ounce jar.

Here are the specs:

Powerful commercial-grade 3.5 peak Horsepower – highest in . . .

The post Cuisinart Hurricane Pro CBT 2000 Blender appeared first on Steamy Kitchen Recipes.

Best 2013: The Top 10 Late-Night Restaurants in Houston

by Tony Nguyen @ Pho Binh

Three words: Bone. Marrow. Pho. Yes, there are other restaurants that rank higher than Pho Binh on this list, but that single dish makes it one of my favorites, and a favorite among many other night owls in Houston. Pho Binh by Night in Alief is open until 3 a.m. on the weekends, and it’s well worth the drive out […]

Spiced Persimmon and Ginger Muffin Recipe

by Andrea Nguyen @ Viet World Kitchen

My parents adore bargains, especially the ones at their local Salvation Army on Wednesdays, when seniors receive a 25 percent discount. On October 12, 2016, they scored a charming set of English Royal Wessex Red Willow dishes for about $22 (discounted from the original $29.50). They bought it with the intention of gifting it to...

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16 Recipes Made with Avocado

by cilantro @ Cooking and Beer

Click Each Recipe for the Beer Pairings! From salsa to salad and from omelets to pastries, here are 16 recipes made with avocado! Add them to your menu plans ASAP! Happy Tuesday, friends! While I enjoy avocado anytime of year, I really love it in the summer months. It’s such a versatile ingredient that can […]

The post 16 Recipes Made with Avocado appeared first on Cooking and Beer.

A DIY Banh Mi Birthday Party + Pomelo Papaya Salad

by becca @ meat loves salt » meat loves salt

I haven’t had a birthday party in the longest time, but turning thirty seemed like just the occasion I needed to spend the weekend cooking some delicious Vietnamese food and having a few of our friends over. Plus, Dean and I both have March birthdays, so we had double the reason to throw a party! I thought I’d keep things simple by setting up a DIY banh mi bar with all the fixings, but we ended up adding a ...

The post A DIY Banh Mi Birthday Party + Pomelo Papaya Salad appeared first on meat loves salt.

Spicy Vietnamese Beef Noodle Soup (Bun Bo Hue) - Pups with Chopsticks

Spicy Vietnamese Beef Noodle Soup (Bun Bo Hue) - Pups with Chopsticks


Pups with Chopsticks

Bun Bo Hue is a Vietnamese spicy beef noodle soup packed with flavour. If you love Pho, and you love a bit of spice the definitely give Bun Bo Hue a try.

Shrimp Paste

by Joyce @ Pups with Chopsticks

This post is available at Pups with Chopsticks. Please visit my blog there to read it all!

WHAT IS IT? Shrimp paste (aka shrimp sauce) is a paste made with fermented shrimp and salt. It is used a lot in Asian cooking to flavour curries, broths, braised dishes, steamed dishes and fried rice and is very high in umami-ness.   HOW IS IT USED? Shrimp paste is used in many different ways…

The post Shrimp Paste appeared first on Pups with Chopsticks.

City Winery Heads To Puerto Rico For Hurricane Relief: This Week In Food Events

by Tiffany @ Food Republic

There’s nothing like enjoying a glass of wine or cocktail while also giving back to communities and supporting causes that are important to you. Find some options in New York, Atlanta, Chicago and more below! Then mark you calendar for the indoor block party that is the Meatpacking District’s annual Open Market. Brooklyn’s Leyanda continues […]

The post City Winery Heads To Puerto Rico For Hurricane Relief: This Week In Food Events appeared first on Food Republic.

String Beans with Garlic

String Beans with Garlic

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

Serves 8
From My Family Table

I make sure to have a serving bowl ready with paper-thin sliced garlic and butter just waiting for the hot string beans to arrive. The residual heat from the beans will warm the garlic and melt the butter; all you have to do is boil the beans, toss and serve. I like to salt the water for the beans to the point where it tastes like the sea.

Ingredients

1 pound very fresh string beans, ends trimmed
2 cloves garlic, thinly sliced
2 tablespoons unsalted butter, melted
Salt
Freshly ground black pepper

Directions

1. Bring a large pot of salted water to a boil, then add the string beans. Cook for 3 minutes. Drain, then transfer the beans to a serving bowl and toss with butter and garlic and season with salt and pepper.

 

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VIETNAMESE NOODLE SOUP

VIETNAMESE NOODLE SOUP

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

Serves 6

On almost any night, we love nothing more than a big, hot bowl of Vietnamese noodle soup—pho. Don’t worry about the number of ingredients in this recipe. Pho is nothing more than a flavorful broth often perfumed with star anise. Since that’s not easy to find, we use Chinese five-spice powder (which has star anise in it). As for the chili paste and hoisin sauce, the Essential Pantry (page 8) is incomplete without these key ingredients.

 

 

1 tablespoon sesame oil

4 green onions, chopped

2 tablespoons peeled and minced fresh ginger

2 cloves garlic, sliced

2 teaspoons Chinese five-spice powder

3 quarts chicken broth

Salt

Freshly ground black pepper

1/2 pound rice vermicelli noodles, cooked

1 pound sliced cooked meat, such as from

Braised Veal Brisket (page 69)

Leaves from 1 bunch fresh cilantro

Leaves from 1 bunch fresh basil

2 limes, quartered

2 handfuls bean sprouts

Hoisin sauce

Sambal chili paste

 

1. Heat the sesame oil in a large heavy-bottomed saucepan over medium-high heat. Add the green onions, ginger, garlic, and five-spice powder and sauté for 2–3 minutes. Add the chicken broth, raise the heat to high, and bring to a boil. Reduce the heat to medium low. Taste and season with salt and pepper and cover the pot.

 

2. Divide the cooked rice noodles among 6 soup bowls. Over each bowl of noodles, scatter equal portions of sliced meat, then pour the hot broth over the noodles so that the meat is barely covered.

 

3. In the center of the table put plates of the fresh herbs, lime quarters, and bean sprouts. Each person can add his own fresh herbs and bean sprouts to the soup. Squeeze lime over the top, season with hoisin and chili, stir well, and start slurping.

 

—From My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing

Vietnamese coriander (Rau ram) | Delightful Plate

by @ Delightful Plate

Baked Zucchini Chips

by Chungah @ Damn Delicious

Disclosure: This post is sponsored by Kettle Brand. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own. The best zucchini chips EVER! They are perfectly seasoned and perfectly crunchy […]

The post Baked Zucchini Chips appeared first on Damn Delicious.

Creamy Coconut Red Thai Curry

by Joyce @ Pups with Chopsticks

This post is available at Pups with Chopsticks. Please visit my blog there to read it all!

A warm and comforting creamy coconut red thai curry that’s easy and quick to put together with many layers of flavours from the shrimp paste, coconut cream, kaffir lime leaves and condensed milk. [ Jump to Recipe ] More often then not, I find myself always leaning towards takeout especially during hectic times of the…

The post Creamy Coconut Red Thai Curry appeared first on Pups with Chopsticks.

What to Eat in Seoul, South Korea

by Chungah @ Damn Delicious

The ULTIMATE Seoul travel guide of Korean food! The most amazing, cheap and must eat street foods for all foodie lovers! So why does anyone go to Seoul? Well, obviously because of the super cheap yet amazing street food! You can find the best street food at various markets, street carts, subway stations – you […]

The post What to Eat in Seoul, South Korea appeared first on Damn Delicious.

Green Goddess Bowls

by Chungah @ Damn Delicious

A healthy, glowing grain bowl that is so bright and GREEEN! Loaded with spinach, broccolini, green beans, cucumber, avocado, tarragon, mint and the best goddess dressing ever! After those Thai chicken buddha bowls, I’ve been on a grain bowl kick. Maybe it’s because I’m on a crash diet since we’re going to Thailand in 6 […]

The post Green Goddess Bowls appeared first on Damn Delicious.

Pho Binh Westheimer is Coming Out!

by Tony Nguyen @ Pho Binh

It’s been over a year and the restaurant can say it’s keeping up with the family’s objective to serving the best food possible. We can’t be more proud. It’s when we can make someone happy and they blog, tweet or like us that we keep up our efforts to being a great place to eat: We like to thank a […]

10-Minute Chia Seed Jam

by Ali @ Gimme Some Oven

This 10-Minute Chia Seed Jam recipe is my fave!!  It’s super quick and easy to make, thickened with chia (instead of tons of extra sugar), totally delicious, and made with real ingredients you can feel great about. After yesterday’s post sharing my all-time favorite healthy granola recipe, I couldn’t resist following it up with my favorite […]

Chicken and Quinoa Tortilla Soup

by Chungah @ Damn Delicious

Everyone’s FAVORITE chicken tortilla soup, except made healthier and heartier with added quinoa. This cozy soup is full of fiber and protein to keep you full all day long! You can also add the easiest homemade crispy BAKED tortilla strips! So I went to a Lakers vs Pacer basketball game last night. I didn’t watch […]

The post Chicken and Quinoa Tortilla Soup appeared first on Damn Delicious.

60+ Healthy Gluten-Free Thanksgiving Recipes

by Sonnet @ In Sonnet's Kitchen

Ah, Thanksgiving… one of my favorite holidays. I can’t believe we’re here at the holidays again and that can only mean one thing: it’s time to talk about food! Specifically, healthy gluten-free Thanksgiving recipes! When it comes to the holidays, my typical approach is to eat as healthy as I can 80 – 90% of...

Read More

The post 60+ Healthy Gluten-Free Thanksgiving Recipes appeared first on In Sonnet's Kitchen.

Fitbit Charge & Bobby Flay Fit Giveaway

by Jaden @ Steamy Kitchen Recipes

We've partnered with Bobby Flay to inspire you to keep up with your 2018 healthy lifestyle resolutions! They've provided us with a Fitbit Charge 2 and a copy of Bobby Flay Fit Cookbook.

One of the recipes we're featuring from the cookbook is a low-carb version of Pad Thai, made into a crunchy, healthy salad. Find . . .

The post Fitbit Charge & Bobby Flay Fit Giveaway appeared first on Steamy Kitchen Recipes.

Easy Vietnamese Pho Noodle Soup | Omnivore's Cookbook

Easy Vietnamese Pho Noodle Soup | Omnivore's Cookbook


Omnivore's Cookbook

Easy Vietnamese pho noodle soup - Want to get a hearty bowl of Vietnamese pho noodle soup on the table within 30 minutes? Look no further!

Huffington Post’s David Rosengarten Detour to Pho Binh Trailer

by Tony Nguyen @ Pho Binh

I guess on a recent trip to Houston, David Rosengarten of The Huffington Post visited Pho Binh Trailer. His review of the restaurant was kind and generous and we’re glad he discovered what we in Houston have always known. You can find Mr. Rosengarten’s review here… We at Pho Binh says “Thank you sir!”

5 Easy Chicken Marinades

by Ali @ Gimme Some Oven

These 5 easy chicken marinade recipes are freezer-friendly, simple to prepare, and totally dependable and delicious!  Perfect for grilling, roasting, sautéing, slow cooking, Instant Pot, meal prep, and more. Due to popular request, I’ve finally created a collection of marinade recipes to share with you this week! Like, 15 different marinade recipes, to be exact.  🙌 And the good […]

Shrimp and Andouille Over Grits

Shrimp and Andouille Over Grits

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

Serves 6
From House Beautiful December 2015/January 2016 Issue

This is one of the most satisfying shrimp dishes. You needn't cook the shrimp long; make them in batches and be sure to keep a close eye on them so they don't overcook.~John Besh

FOR THE GRITS:

Ingredients: 
1 teaspoon salt
1 cup white stone- ground organic grits
2 tablespoons butter
1⁄2 cup mascarpone cheese

FOR THE SHRIMP

Ingredients:
2 tablespoons olive oil
36 jumbo Louisiana or other wild American shrimp, peeled
Basic Creole Spices (recipe below)
Salt
1⁄3 cup sliced andouille sausage
2 cloves garlic, minced
1 shallot, minced
2 piquillo peppers (roasted red Spanish peppers in a jar) 
1 tablespoon chopped fresh thyme leaves
2 cups Basic Shrimp Stock (recipe below)
2 tablespoons butter
1 teaspoon fresh lemon juice
2 cups canned diced tomatoes
1 tablespoon chopped fresh chives
1⁄2 cup fresh chervil sprigs

Directions:

1. For the grits, bring 4 cups water with the salt to a boil in a medium saucepan over high heat. Slowly stir in the grits, then reduce the heat to low; stir constantly to make sure the grits don't stick to the bottom. Simmer until all the water has been absorbed, about 20 minutes. Stir in the butter and mascarpone. Remove the grits from the heat and place a piece of plastic wrap on the surface to keep a crust from forming.

2. For the shrimp, heat the olive oil in a large skillet over moderate heat. Season the shrimp with Creole Spices and salt and sauté them in batches until they begin to brown but are not yet cooked all the way through; set aside.

3. In the same skillet, sauté the andouille, garlic, shallot, peppers, and thyme until they become aromatic, about 5 minutes. Add the Shrimp Stock and bring to a simmer. Stir in the butter and reduce the sauce until it's nice and thick, 3–5 minutes.

4. Return the shrimp to the skillet and cook for an additional 5 minutes. Add the lemon juice, tomatoes, and chives.

5. Spoon a heaping 1⁄4 cup of grits into the center of each of 6 large bowls. Arrange 6 shrimp in each bowl, spoon sauce around them, and garnish with chervil.

BASIC CREOLE SPICES- Makes 1/2 cup
"Using the following spice blend is truly the easiest way to consistently achieve the flavors I grew up with. Once made, the spices will last for six months in an airtight container. "
 

Ingredients:
2 tablespoons celery salt
1 tablespoon sweet paprika
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
½  teaspoon ground allspice

Directions: Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

BASIC SHRIMP STOCK-Makes 6 cups

Ingredients: 
¼ cup canola oil
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, coarsely chopped
1 leek, white part, coarsely chopped
4 cloves garlic, crushed
1 pound shrimp shells
1 bay leaf
1 sprig fresh thyme
1 teaspoon black peppercorns

Directions:

1. Heat the canola oil in a large pot over moderate heat. Cook the onion, celery, carrot, leek, and garlic, stirring often, until they are soft but not brown, about 3 minutes.

2. Add the shrimp shells, bay leaf, thyme, peppercorns, and 3 quarts of water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours.

3. Strain through a fine sieve into a container with a cover. Allow the stock to cool, cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later. 

Vegetarian Pate / Faux Gras (Pate Chay)

by Trang @ RunAwayRice

This delicious Vegetarian Pate recipe has all the flavors and texture of pate but is completely meat-free. Made of roasted Portobello mushrooms, assorted beans and tofu, this Vegetarian Pate or Faux Gras is full of savory flavor and meaty texture. The recipe is really straightforward and easy to adjust depending on your preference for a […]

The post Vegetarian Pate / Faux Gras (Pate Chay) appeared first on RunAwayRice.

An exploration of Vietnamese Food from North to the South

by Jimmy @

Vietnamese food is simple, yet exciting and loved by millions around the world – me especially. After the first year of travel primarily through Latin America, I felt that I should spend the majority of the second year in the country of my heritage. What I … Read all about it!

The post An exploration of Vietnamese Food from North to the South appeared first on Jimmy Eats World.

The ultimate Vietnamese soup primer

The ultimate Vietnamese soup primer


Explore Parts Unknown

When it comes to soup, there’s far more to sample than just the ever-popular pho.

Broccoli & Goat Cheese Soup Recipe

by Tasha Metcalf @ KETOGASM

A broccoli & goat cheese soup recipe! Because sometimes you need to step your cheese game up. Sure broccoli and cheddar soup is delicious,...

The post Broccoli & Goat Cheese Soup Recipe appeared first on KETOGASM.

Bún Bò Huế Recipe - Spicy Beef & Pork Noodle Soup

Bún Bò Huế Recipe - Spicy Beef & Pork Noodle Soup


HungryHuy.com

Bún bò Huế is a hidden Vietnamese gem that has yet to “make it” in mainstream American cuisine. It’s a rich and spicy soup with deep layers of flavor. This Central Vietnamese soup is paired with tender slices of beef and pork, then topped with lots of fresh herbs. Phở has made its way in and has grown popular quickly, so why …

Dad's Pho Bo (Vietnamese Beef Noodle Soup) - meat loves salt

Dad's Pho Bo (Vietnamese Beef Noodle Soup) - meat loves salt


meat loves salt

Tips, notes, and family recipe for pho bo (Vietnamese beef noodle soup).

Kalorik Heart Waffle Maker Review & Giveaway

by Jaden @ Steamy Kitchen Recipes

Kalorik Heart Waffle Maker Review
This Spring, make breakfast fun with Kalorik's Heart Waffle Maker. With a pre-made waffle mix, you can be serving a pretty breakfast in less than 15 minutes.

The unit is compact and lightweight. There are two lights and a temperature knob.

The grates are nonstick, the unit can also be stored upright to . . .

The post Kalorik Heart Waffle Maker Review & Giveaway appeared first on Steamy Kitchen Recipes.

The "other" Vietnamese Noodle Soups - Jimmy Eats World

The "other" Vietnamese Noodle Soups - Jimmy Eats World


Jimmy Eats World

Here are ten of my favourite Vietnamese noodle soups that you should try if you're ever in an authentic Vietnamese restaurant, or even better, in Vietnam.

For the Love of Celery: Sautéed Celery & Shrimp

by Todd & Diane @ White On Rice Couple

Let’s talk about celery, one of our most favorite veggies ever.  Celery is often one of the forgotten vegetables whose value is most likely appreciated on a crudite platter, swiped with peanut butter, or as a garnish in a bloody mary. It’s simple, easy to prep and easy to eat. But our appreciation for celery…

The post For the Love of Celery: Sautéed Celery & Shrimp appeared first on White On Rice Couple.

Creamy Roasted Mushroom Garlic Soup

by Joyce @ Pups with Chopsticks

This post is available at Pups with Chopsticks. Please visit my blog there to read it all!

A comforting, simple, dairy-free creamy garlic soup made from roasted mushrooms and garlic, thickened with cooked rice. [ Jump to Recipe ] To me, one of the greatest aromas that can come from the kitchen is the aroma of garlic being roasted and caramelized over a hot pan, so when I was making this you…

The post Creamy Roasted Mushroom Garlic Soup appeared first on Pups with Chopsticks.

The History and Evolution of Pho: A Hundred Years' Journey - LovingPho.com

The History and Evolution of Pho: A Hundred Years' Journey - LovingPho.com


LovingPho.com

History and evolution of Vietnamese pho, from unification of Vietnam under French rule in 1887 to the Fall of Saigon in 1975 and beyond.

Homemade Vietnamese Pho Recipe with Video

Homemade Vietnamese Pho Recipe with Video


Inspired Taste - Easy Recipes for Home Cooks

Making your own Vietnamese pho soup at home is not hard, all you need is a straightforward recipe, a few secrets and a stockpot. Recipe with Video!

Sheet Pan Chicken with Cauliflower and Carrots

by Kaitlin @ I Can Cook That

It probably comes as no surprise that I go through a lot of dishes when I cook in my kitchen. But the last thing I want to do after making a delicious dinner is to do a bunch of dishes! Which is why I love finding one pot or sheet pan meals. This recipe, adapted... Read More »

Baseball Park Style Candied Cashews

by Dax Phillips @ Simple Comfort Food – Recipes that are simple and delicious.

Unfortunately we were not able to get out to a ballgame this year. It is one of those things we love to do as a family. Everything from the tailgate, walking into the stadium, and enjoying the game (and more food). If there is one thing my wife loves it is the candied style nuts […]

Fresh Orange Glazed Chicken

by Todd & Diane @ White On Rice Couple

Over 15 years ago we planted a little Washington naval orange tree. We always hope for the best for our new fruit trees and wanting them to adjust to our climate and hopefully, grow to be healthy and lush. Our philosophy is growing healthy trees comes first and then the fruit will come later. We…

The post Fresh Orange Glazed Chicken appeared first on White On Rice Couple.

Vietnamese Grilled Pork Chops

by delightfulplate @ Delightful Plate

These grilled pork chops are full of sweet and savory flavors and infused with lemongrass fragrance. This is one of the easiest Vietnamese restaurant dishes to make at home.

The post Vietnamese Grilled Pork Chops appeared first on Delightful Plate.

Banana Tapioca Pudding (Che Chuoi) | Delightful Plate

by @ Delightful Plate

Banana Tapioca Pudding (Che Chuoi) is an excellent Vietnamese dessert with creamy coconut soup, fragrant banana scent and slightly chewy tapioca pearls.

My Immigrant Family’s Obsession with Paul Bocuse’s Soup with Truffles Recipe

by Andrea Nguyen @ Viet World Kitchen

“If you want to impress jaded Vietnamese guests, make French food,” my mom frequently told me while I was growing up. That’s among the reasons she made puff pastry when we came to the United States. It was as if she had been waiting all her life to knead excess moisture out of butter to...

Read More

Arugula Watermelon Feta Salad with Your Favorite Fresh Herbs

by Todd & Diane @ White On Rice Couple

Do you have friends or family that have an aversion to mint? We know of a few and it’s always a good reminder to have alternative herbs on-hand for those last minute emergency changes. With Summer at it’s peak, arugula watermelon mint and feta salad is a staple at so many bbq gatherings and Summer…

The post Arugula Watermelon Feta Salad with Your Favorite Fresh Herbs appeared first on White On Rice Couple.

10 Essential Vietnamese Noodle Soups to Know (Beyond Pho)

10 Essential Vietnamese Noodle Soups to Know (Beyond Pho)


SAVEUR

Think you know the best Vietnamese foods? We have the ultimate guide to Vietnamese noodle soups, from crowdpleasing pho to lesser-known bun bo Hue and cao lau.

Loaded Steakhouse Potato Soup

by Dax Phillips @ Simple Comfort Food – Recipes that are simple and delicious.

There is something about this time of year I love, and no it is not all the hustle and bustle at work or trying to get everything completed before the holidays. It’s actually a bowl of soup. Yep, pretty dang simple over here. I will have to admit however that my appetite or at least […]

Korean Street Food Fried Shrimp Recipe & Video

by Seonkyoung @ Seonkyoung Longest

Hi guys! Today I’m super excited about another Korean Street Food Recipe!! I’ve been uploaded quite a bit of street food recipes now, but it seems like never enough!! There…

The post Korean Street Food Fried Shrimp Recipe & Video appeared first on Seonkyoung Longest.

Vietnam’s Noodle Dishes and Soups

Vietnam’s Noodle Dishes and Soups


AFAR Media

It seems like wherever you travel in Vietnam you can find seemingly infinite varieties of noodle concoctions. Each region boasts its own specialties, utilizing different kinds of noodles and local herbs and spices. Here are six prominent noodle soups and dishes you'll find in Vietnam.Pho (soup)O...

Recipe: Quinoa con Leche

by Tyler Elmore @ Explore Parts Unknown

Inspired by our grandmothers’ arroz con leche.

Slow Wine Austin 2017

by Mariana McEnroe @ Yes, more please! Cooking Blog

Slow Wine Austin 2017 Wine is a food product that can be produced through many different means. Even with the modern demand for wine creating mega-growers with hectare vineyards and highly modified production methods there are many that maintain a different standard. Yesterday we attended an event hosted by Slow Wine ( part of the […]

Sheet Pan Paella

by Kaitlin @ I Can Cook That

Over the last few years, my husband and I have moved too many times. Since 2014, we have lived in five different apartments/houses. Somehow in one of those many moves, I lost (or threw out) my paella pan. Sigh. Paella is a favorite of mine. I love the combination of crispy rice, seafood, and spice.... Read More »

PROVENÇAL STUFFED TOMATOES

PROVENÇAL STUFFED TOMATOES

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

Serves 6–8
By: Chef John Besh

I want you to use whatever kind of tomato you can find that’s locally grown. I grew up eating our sweet Creole tomatoes but, nowadays, I use what ever we have on our farm. Medium or large, red, yellow or orange, it makes no difference as long as they’re fresh and flavorful.

6 medium tomatoes
Salt
Freshly ground black pepper
1/2 cup olive oil, plus 2 tablespoons
2 cloves garlic, peeled
2 sprigs basil
2 pinches salt
1/2 cup bread crumbs, dry
3 tablespoons Parmesan cheese, grated

Preheat oven to 350°. Cut the tomatoes in half width-wise and remove the core. Place in a casserole dish, cut side up, generously sprinkle with salt and pepper, and drizzle with 2 tablespoons olive oil.

In a food processor or blender, add the 1/2 cup olive oil, garlic, basil, salt, bread crumbs and Parmesan, and process for about 1 minute. The mixture should have a wet, crumbly consistency.

Sprinkle the bread crumb mixture onto the tomato tops. Bake for 15 minutes, or until the top is browned and the tomato is warmed through.

 

No. 8 Favorite Dish To Eat in Houston – Oh Yeah Baby!

by Tony Nguyen @ Pho Binh

We can’t tell you how happy and excited we are about being listed No. 8 on the 100 Favorite Dishes 2012 because we are up against some of the best foods in Houston. And “wow” is the only thing we can say. Pho Binh Trailer continues to bring our family a sense of pride and hope for the future of the business, […]

Vietnamese Chicken Noodle Soup Recipe - Jeanette's Healthy Living

Vietnamese Chicken Noodle Soup Recipe - Jeanette's Healthy Living


Jeanette's Healthy Living

Vietnamese Chicken Noodle Soup is pure comfort food in a bowl

Pho

Pho


Martha Stewart

TV chef Thomas Joseph traveled to Vietnam to study pho, the country's traditional noodle soup; he came back with this authentic recipe. Martha made this recipe on Cooking School episode 304.

Tuscan White Bean, Sausage and Kale Soup

by Ali @ Gimme Some Oven

This Tuscan White Bean, Sausage and Kale Soup is quick and easy to make, and full of the coziest Italian flavors.  It’s also naturally gluten-free and freezes beautifully. There are a zillion big and little differences about the grocery stores here in Barcelona that we’ve have come to know and love during our time here.  (Ok, plus […]

Vietnamese Pho Beef Rice Noodle Soup {Slow Cooker}

Vietnamese Pho Beef Rice Noodle Soup {Slow Cooker}


Life Made Sweeter

Best authentic stove-top & slow cooker Vietnamese Pho Beef Rice Noodle soup. The perfect easy comfort food on a cold day full of spices & simmered all day!

Vietnamese Thick Noodle Soup (Banh Canh)

Vietnamese Thick Noodle Soup (Banh Canh)


Vietnamese Home Cooking Recipes

Now that the cold weather is here, a warm bowl of Banh Canh is a must-have! Vietnamese 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. As a kid, I ate it regularly for breakfast, lunch and dinner. In its si

Vietnamese Chicken Soup (With Elbow Macaroni)

by Huy @ HungryHuy.com

It has been getting coooold lately, cold for Southern California anyways! This is perfect weather for you to cook up some soup. If you haven’t built up the courage to try the bitter melon soup I posted the other week,  Vietnamese chicken soup with elbow macaroni might be a simpler start :). What’s that you […]

The post Vietnamese Chicken Soup (With Elbow Macaroni) appeared first on HungryHuy.com.

Orange & Almond Granola

by Kate @ Cookie and Kate

Of all the granola recipes on this blog, this orange-infused granola might be my new favorite. Granted, I’m on an orange kick right now (don’t miss this…

The post Orange & Almond Granola appeared first on Cookie and Kate.

Recipe: Tomato Bredie

by Tyler Elmore @ Explore Parts Unknown

Decades before I understood the cultural information stored in the soulful nourishment of its sweet, spicy, and umami warmth, tomato bredie was my favorite dish.

Herb Roasted Turkey Legs

by Joyce @ Pups with Chopsticks

This post is available at Pups with Chopsticks. Please visit my blog there to read it all!

Oven roasted, flavourful and juicy herb roasted turkey legs for days when a whole turkey is just too much food or you are cooking for a smaller party. [ Jump to Recipe ] I don’t know about you, but for the longest time, turkey to me was a big giant bird served almost always at…

The post Herb Roasted Turkey Legs appeared first on Pups with Chopsticks.

Leek Potato Charred Poblano Soup

by Mariana McEnroe @ Yes, more please! Cooking Blog

Hello, hello! We are back in the saddle and hope you had a fantastic Holidays and a fresh start to 2017. We have been on a rollercoaster of change and highly focused on our book. Besides some adversities with Miss. Mildred (our stove), we are working on her retirement and the stove transition to make […]

The list: Alison Cook’s Top 100 Restaurants

by Tony Nguyen @ Pho Binh

Just because a restaurant operates out of a trailer doesn’t mean it can’t be considered one of the city’s best. Proof: the tidy family-run Pho Binh Trailer compound in southeast Houston, home to the finest pho in a city increasingly fond of the essential Vietnamese soup. To quote Alison Cook, we are proud to be listed on the Top 100 […]

Sopes de Pollo – Chicken Sopes

by Mariana McEnroe @ Yes, more please! Cooking Blog

Antojitos Mexicanos…These are the “small bites” in Mexican street food. Go to the fair or the Tianguis (street market) and they are the perfect food for an impromptu craving. Sopes de Pollo – Chicken Sopes is one of them. Take corn masa dough and create a small fried or grilled pattie and you have the foundation […]

Tofu Pho (Vietnamese Noodle Soup) | In Sonnet's Kitchen

Tofu Pho (Vietnamese Noodle Soup) | In Sonnet's Kitchen


In Sonnet's Kitchen

Tofu Pho (Vietnamese Noodle Soup) Recipe - a delicious and easy dinner. Perfect for vegetarians and vegans.

Vietnamese Fried Fish Vermicelli Noodle Soup (Bun Ca) - Delightful Plate

Vietnamese Fried Fish Vermicelli Noodle Soup (Bun Ca) - Delightful Plate


Delightful Plate

Vietnamese fried fish noodle soup is a delicious dish with light and delicate broth, and crispy fried fish toppings. You won't get tired of eating it.

Chewy Five Spice Ginger Molasses Cookies

by Joyce @ Pups with Chopsticks

This post is available at Pups with Chopsticks. Please visit my blog there to read it all!

These ginger molasses cookies are soft and chewy with a hint of five spice and vanilla. They are fantastic on their own, and absolutely to die for when paired up with ice cream and made into a ice cream sandwich! [ Jump to Recipe ] Flat and chewy. Those are my only two requirements to…

The post Chewy Five Spice Ginger Molasses Cookies appeared first on Pups with Chopsticks.

Vietnamese Papaya & Beef Jerky Salad – Gỏi Đu Đủ Khô Bò

by Huy @ HungryHuy.com

This is an easy 3-ingredient papaya salad you can throw together in a few minutes. There’s t the cooking required, just easy prep so you can get to snacking. Green papaya and beef jerky salad is a light appetizer, a great choice for a snack or appetizer. My mom says she used to buy this from food carts in Vietnam. […]

The post Vietnamese Papaya & Beef Jerky Salad – Gỏi Đu Đủ Khô Bò appeared first on HungryHuy.com.

20 Summer Green Garden Salads

by cilantro @ Cooking and Beer

Click Each Recipe for the Beer Pairings! From steak to green beans and from cauliflower to kale, here are 20 summer green garden salads! Add them to your menu plans ASAP! It’s that time of year when the greens are the best! Lettuce is almost ready to be harvested, and it’s time to start to […]

The post 20 Summer Green Garden Salads appeared first on Cooking and Beer.

Bun Bo Hue Recipe: The Spicy Vietnamese Noodle Soup You Never Knew You Loved · i am a food blog

Bun Bo Hue Recipe: The Spicy Vietnamese Noodle Soup You Never Knew You Loved · i am a food blog


i am a food blog

Any good cook will tell you that soups are a labour of love. Generally, they take time and a little bit of effort, but like any thing that is worth waiting for, they are absolutely heartwarming. Soups, especially noodle soups, are...

Lemony Lentil Soup

by Ali @ Gimme Some Oven

This Lemony Lentil Soup recipe is full of amazing flavor, it’s made with all sorts of healthy ingredients, it’s naturally vegan and gluten-free, and it’s so incredibly comforting and delicious.  Stovetop, Instant Pot (pressure cooker), and Crock-Pot (slow cooker) instructions included. We have been eating an inordinate amount of lentil soup around here lately… …due in […]

MALLARD DUCK BREAST WITH PEPPERS AND BACON

MALLARD DUCK BREAST WITH PEPPERS AND BACON

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

SERVING: 4-6
By: Chef John Besh

We use this recipe with many meats, such as squab or venison. Be sure not to cook the duck beyond medium rare; it tends to be dry. Don’t cook the duck skewers in advance; have them ready for the grill, and cook when you’re about to serve.

From "My New Orleans: The Cookbook," by John Besh / Andrews McMeel Publishing, LLC

1/4 cup sugarcane vinegar or balsamic vinegar
2 teaspoons sugar
2 shallots, minced
3/4 cup canola oil
3 tablespoons pecan oil
Salt
Freshly ground black pepper
2 whole boneless, skinless mallard or Pekin duck breasts, sliced across the breast into strips about 1/2 inch thick
6–9 strips of thick-cut bacon, cut in half crosswise
3 pickled jalapeños, thinly sliced lengthwise
12 6-inch wooden skewers, soaked in water

Whisk the vinegar, sugar, and shallots together in a large bowl; gradually add the oils, whisking constantly. Season the marinade with salt and pepper. Add the strips of duck to the bowl and marinate for 30 minutes.

Lay a piece of bacon out on a work surface. Place a strip of duck on top of (and perpendicular to) the bacon and a piece of jalapeño on top of the duck. Season with salt and pepper. Wrap the bacon around the duck and jalapeño and slide a wooden skewer through to secure the roll. Repeat the process with the remaining bacon, duck, and jalapeños, seasoning each with salt and pepper. Discard the marinade.

Prepare a charcoal or gas grill. Meanwhile, wrap the ends of the skewers with aluminum foil to protect them from burning while on the grill.

Grill the duck skewers until the bacon crisps and has rendered its fat, and the duck is medium, 5–7 minutes.

 

Ratatouille

Ratatouille

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

Serves 8

Since we spent time in Provence years ago, I’ve been in love with this perfect mixture of summer vegetables and it's that one dish that I’m happy to serve either hot or cold. The important thing is make sure the eggplant has cooked all the way through, to avoid an astringent aftertaste. I add the zucchini and yellow squash as late as possible to retain their crunchy texture and beautiful color.

Ingredients

1/3 cup olive oil
1 large eggplant, diced
1 medium onion, minced
1 bell pepper, diced
4 cloves garlic, minced
2 tomatoes, chopped
1 green zucchini, diced
1 yellow squash, diced
Salt
Freshly ground black pepper
Leaves from 2 sprigs fresh basil, chopped

Directions

1. In a large sauté pan, heat the olive oil over high heat. When the oil begins to shimmer, add the eggplant and cook until it is soft, stirring frequently. Lower the heat to medium high and add onions and bell pepper. Cook until the onions soften then add the garlic, continuing to stir frequently.

2. Add the tomatoes, lower the heat to medium, and cook about 10 minutes. Then add the zucchini and yellow squash and season with salt and pepper. Cook for 3 to 5 more minutes, allowing the squash to soften. Remove from the heat and stir in the basil.

Spinach Avocado Salad with Creamy Cilantro Parmesan Dressing

by Todd & Diane @ White On Rice Couple

We keep getting requests from all the creative teams we work with for our creamy cilantro dressing. Previously it was all about our homemade caesar salad dressing and to fulfill another big request, today is about our creamy cilantro dressing. Seriously guys, we’re obsessed with homemade dressings because our team lunches usually always has a big…

The post Spinach Avocado Salad with Creamy Cilantro Parmesan Dressing appeared first on White On Rice Couple.

The Original Tteokbokki Recipe & Video

by Seonkyoung @ Seonkyoung Longest

Do you guys like Tteokbokki? Korean rice cake with spicy sauce? It’s the most common and popular food in Korea… like mac and cheese for American! The most known tteokbokki…

The post The Original Tteokbokki Recipe & Video appeared first on Seonkyoung Longest.

Easy Chicken Cordon Bleu Recipe [Low Carb, Gluten-Free]

by Tasha Metcalf @ KETOGASM

The first time I had an easy chicken cordon bleu, it was a processed frozen meal pulled out of my friend’s freezer. And you...

The post Easy Chicken Cordon Bleu Recipe [Low Carb, Gluten-Free] appeared first on KETOGASM.

Vegetarian Pho Recipe (Vietnamese Noodle Soup) - Cookie and Kate

Vegetarian Pho Recipe (Vietnamese Noodle Soup) - Cookie and Kate


Cookie and Kate

This vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! It’s easy and fun to make, too.

Banana Tapioca Pudding (Che Chuoi)

by delightfulplate @ Delightful Plate

Banana Tapioca Pudding (Che Chuoi) is an excellent Vietnamese dessert with creamy coconut soup, fragrant banana scent and slightly chewy tapioca pearls.

The post Banana Tapioca Pudding (Che Chuoi) appeared first on Delightful Plate.

Quinoa Salad with Cucumber, Mint and Shallot Vinaigrette

by Todd & Diane @ White On Rice Couple

Can this be real? It’s 2018 already and we didn’t even get a chance to wish you all a proper Happy New Year. Hope you all are geared up for a thrilling New Year being surrounded and sharing moments with people that matter most to you. There’s so much to share with you all and…

The post Quinoa Salad with Cucumber, Mint and Shallot Vinaigrette appeared first on White On Rice Couple.

Sunshine Salad Dressing

by Kate @ Cookie and Kate

Let’s rewind to my trip to Costa Rica last month with my grandmother. It was the last day on our group trip, and we arrived at Sibu…

The post Sunshine Salad Dressing appeared first on Cookie and Kate.

German Hazelnut Chocolate Christmas Cookies (Nougat Balls)

by kiki @ Cinnamon&Coriander

These melt-in-your-mouth Hazelnut Chocolate Cookies with a soft, molten hazelnut centre are one of my favourite German Christmas Cookies. The secret ingredient is nougat, an easy-to-make hazelnut-chocolate-paste.  A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small […]

Der Beitrag German Hazelnut Chocolate Christmas Cookies (Nougat Balls) erschien zuerst auf Cinnamon&Coriander.

Warm Salmon Salad

by Kaitlin @ I Can Cook That

I’m not going to lie, the idea of a salad in the winter is not exactly appealing to me. I prefer warm food when it’s cold out! So when I saw this recipe for a Supercharged Salmon Salad, I was pretty pumped. The original recipe used raw kale and shaved Brussels sprouts to make a... Read More »

11 Stories That Will Inspire Your Next Culinary Trip To LA

by Food Republic @ Food Republic

Los Angeles is hot hot hot, both in temperature, attractiveness and food scene. Add phenomenal hiking, buzzing concert venues, outstanding hotel and accommodation options — we’re looking at you, Airbnb — and recreational pot (there, we said it) and you’re set for the kind of good time that keeps you coming back again and again. […]

The post 11 Stories That Will Inspire Your Next Culinary Trip To LA appeared first on Food Republic.

Korean Street Cheese Corn Dogs Recipe & Video

by Seonkyoung @ Seonkyoung Longest

I’m super excited because I’m going to share another amazing Korean street food recipe with you!! WOOTWOOT~!! When we went Dongdaemun, Seoul. We accidentally found this amazing cheese corn dogs!…

The post Korean Street Cheese Corn Dogs Recipe & Video appeared first on Seonkyoung Longest.

Pick Up Limes | Nourish the Cells & the Soul

Pick Up Limes | Nourish the Cells & the Soul


Pick Up Limes | Nourish the Cells & the Soul

Welcome all beautiful souls! Pick Up Limes offers a collection of plant-based recipes, nutrition articles and videos that will nourish the cells and the soul ❤

Classic & Spicy Jokbal Recipe & Video

by Seonkyoung @ Seonkyoung Longest

Hi guys! Today I’m super excited because I’m about to share one of the MOST REQUESTED recipe from you!!   It’s Jokbal!   Jokbal is Korean style braised pig’s trotter.…

The post Classic & Spicy Jokbal Recipe & Video appeared first on Seonkyoung Longest.

Jeni’s Splendid Idea: Buy Ice Cream, Support “She Should Run”

by Jess Kapadia @ Food Republic

On February 3rd, head into any one of Jeni’s Splendid Ice Creams scoop shops across the country nice and early, and place your breakfast order. That’s right, it’s National Ice Cream For Breakfast Day, and Jeni’s is donating 50% of the morning’s sales to She Should Run. The Washington, D.C. not-for-profit organization seeks to encourage a quarter of a million women to run for public […]

The post Jeni’s Splendid Idea: Buy Ice Cream, Support “She Should Run” appeared first on Food Republic.

Tinga Verde de Res-Green Beef Tinga

by Mariana McEnroe @ Yes, more please! Cooking Blog

Tinga Verde de Res, one pot guisado-stew pure Mexican comfort food at its best. Tacos any one?

5 Easy Steak Marinades

by Ali @ Gimme Some Oven

These 5 easy steak marinade recipes are freezer-friendly, simple to prepare, and totally dependable and delicious!  Perfect for grilling, sautéing, slow cooking, Instant Pot, meal prep, and more. Alright, all of you steak lovers…this one’s for you. 😉 Actually, as was the case with the 5 easy chicken marinade recipes that I shared on Monday, each of these steak marinades […]

3 Noodle Salads: Vietnamese Bún, Japanese Chilled Soba, Shaanxi Liang Pi

by julie @ meat loves salt » meat loves salt

I mentioned previously that my default lunch during the cooler months of the year is a hot, steaming bowl of noodle soup (see our variations on quick noodle soups here). Similarly, during the warmer months of the year, I default to cold noodle salads. (Well, actually, I eat all of these interchangeably, not always corresponding to outside temperatures. :) Most of the time, what I end up making is a simple Vietnamese vermicelli bowl with whatever ...

The post 3 Noodle Salads: Vietnamese Bún, Japanese Chilled Soba, Shaanxi Liang Pi appeared first on meat loves salt.

Vermicelli Pasta

by Joyce @ Pups with Chopsticks

This post is available at Pups with Chopsticks. Please visit my blog there to read it all!

  WHAT IS IT? Vermicelli pasta is a type of pasta made of durham wheat semolina and is used in Middle Eastern dishes. Although they have almost the same name, they are not the same as vermicelli rice noodles which are rice noodles used predominately in Asian cuisines.   HOW IS IT USED? Vermicelli pasta is…

The post Vermicelli Pasta appeared first on Pups with Chopsticks.

Authentic Pho Recipe

Authentic Pho Recipe


Allrecipes

The key to the Vietnamese noodle soup pho is in the broth. Beef bones, onions, star anise, ginger, and fish sauce get simmered for 6 to 10 hours to create a rich and flavorful base for this hearty and comforting soup.

Bacon Roasted Broccoli

by Sonnet @ In Sonnet's Kitchen

I know that everyone else is thinking about holiday shopping, sugary treats, and party appetizers… I know that I’m the only weirdo thinking about broccoli and worrying if you’re getting enough fiber these days, but what can I say? You’ll thank me later? 😉 This bacon roasted broccoli recipe works perfectly as a quick side...

Read More

The post Bacon Roasted Broccoli appeared first on In Sonnet's Kitchen.

Posole Verde or is it Pozole Verde

by Dax Phillips @ Simple Comfort Food – Recipes that are simple and delicious.

My wife and I (and my family for that matter) have been on a soup kick since late fall. Soup is so comforting.  We have so many favorites. My wife’s go to soup is probably Chicken Tortilla Soup whereas mine is probably Vietnamese pho, or this (or any type) Mexican Posole Verde. The thing I […]

Vietnamese Turmeric Fish with Noodles (Cha Ca La Vong)

by delightfulplate @ Delightful Plate

Vietnamese turmeric fish with noodles (Cha Ca La Vong) is a delicious and iconic dish of Hanoi. Chunks of flavorful fish are plated on a bed of aromatic green scallions and dill, boosting unique dining experience.

The post Vietnamese Turmeric Fish with Noodles (Cha Ca La Vong) appeared first on Delightful Plate.

Cheater Pho (Asian Noodle Soup) - Damn Delicious

Cheater Pho (Asian Noodle Soup) - Damn Delicious


Damn Delicious

Cheater Pho (Asian Noodle Soup) - ​With this simplified version, you can have homemade pho on your table in 30 min or less. It doesn't get any easier!

Shrimp and Avocado Salad

by Chungah @ Damn Delicious

This tastes just like shrimp taco in salad form! Loaded with tomatoes, corn, black beans, cilantro, avocado and crushed tortilla chips with the very best cilantro lime dressing ever! When you live in Los Angeles, there’s nothing better than a plate of shrimp tacos. That and the 74 degree weather we’re having right now. Sorry, […]

The post Shrimp and Avocado Salad appeared first on Damn Delicious.

Classic Minestrone Soup

by Kate @ Cookie and Kate

Finally! It’s about time this blog offered a traditional minestrone soup recipe. Minestrone is a hearty Italian vegetable soup made with tomato-y broth and pasta or rice.…

The post Classic Minestrone Soup appeared first on Cookie and Kate.

How to Make Mexican Albondigas Soup (Albondigas en Caldillo)

by Nancy @ Mexican Made Meatless™

If you’re Mexican, chances are your mamá made albondigas all the time. But it’s not a bad thing because albondigas en caldillo are ultimate comfort food. Hola amigos! As you can see today I’m sharing my recipe for vegetarian Mexican meatballs served in broth. Traditionally the broth is made with a tomato sauce, but I […]

Sunshine Slaw with Quinoa

by Kate @ Cookie and Kate

As promised! Here’s the first salad made with my new salad dressing obsession. It’s colorful, nutrient-rich and full of fresh flavor. The creamy yogurt-based honey-mustard dressing straddles…

The post Sunshine Slaw with Quinoa appeared first on Cookie and Kate.

Vietnamese Pho Soup | Gimme Some Oven

Vietnamese Pho Soup | Gimme Some Oven


Gimme Some Oven

Learn how to make Vietnamese Pho Soup with this step-by-step tutorial, and delicious pho soup recipe.

Henkels 12-Piece Knife Block Set Giveaway

by Jaden @ Steamy Kitchen Recipes

Not a review, just a nice giveaway from one of the most premier German knife companies, J.A. Henkels! Jaden

Henckels International makes essential kitchen tools every home chef needs. From steak knives to spatulas, each product offers high quality at an exceptional value. Created in 1895 by Zwilling J.A. Henckels, this value-driven brand guarantees the same . . .

The post Henkels 12-Piece Knife Block Set Giveaway appeared first on Steamy Kitchen Recipes.

Vietnamese Meatballs (Xiu Mai)

by Trang @ RunAwayRice

This recipe for Vietnamese Meatballs (Xiu Mai) is a pure comfort-food dish. The tender pork meatballs are flavorful and have delicious crunch from the jicama. Cooked in a homemade tomato sauce, these hearty meatballs are absolutely mouth-watering. Super-versatile, the meatballs can be enjoyed for breakfast, as a small meal or an appetizer. Serve the Vietnamese […]

The post Vietnamese Meatballs (Xiu Mai) appeared first on RunAwayRice.

Shrimp Pad Thai Salad

by Jaden @ Steamy Kitchen Recipes

This Pad Thai Salad recipe features a healthy salad, fit as a main course. This recipe is courtesy of celebrity chef Bobby Flay’s new cookbook Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle. Learn how to make a spicy, nutty salad dressing Instead of shrimp, you can add grilled chicken breast We’ve teamed up with […]

The post Shrimp Pad Thai Salad appeared first on Steamy Kitchen Recipes.

Tempura Tex-m-pura Baby Eggplants

by Mariana McEnroe @ Yes, more please! Cooking Blog

This might be the ultimate way to eat baby eggplants. Besides the great classic recipes used for bigger eggplants, like ratatouille, caponata, Baba ghanoush, grilling, stuffing or roasting them( which I love) I feel these dainty two-three inches nightshade gems deserve a more delicate approach. I’m always looking for a contrast in texture when eating something so […]

It’s Burger King’s Turn To Modernize

by Tiffany @ Food Republic

Restaurant Brands International Inc., owner of Burger King, Popeyes Louisiana Kitchen and Tim Hortons, is throwing its hat into the digital rat race. The company created a chief technology and development officer position and hired Josh Kobza to fill it, according to Bloomberg. Kobza has served as Restaurant Brands’ chief financial officer for the past […]

The post It’s Burger King’s Turn To Modernize appeared first on Food Republic.

Bún Thang - Vietnamese Noodle Soup (Pork, Chicken & Egg)

Bún Thang - Vietnamese Noodle Soup (Pork, Chicken & Egg)


HungryHuy.com

What Is Bún Thang? My knowledge of the Vietnamese language is about on par with my grandma’s English, so this gives us lots of opportunities to learn from each other. She watches Viet news and Korean dramas which have a surprising amount of English in them. The latest term I explained to her was “poker face” hah! …

Perfect Mashed Potatoes

Perfect Mashed Potatoes

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

Serves 10
From My Family Table

If you don’t already own a good old-fashioned food mill, now’s the time to go get one. Potato ricers work fine, but they take so much time to refill with potatoes, the mixture cools down to the point that it is easy to overwork the potatoes as you add the butter. A food mill makes mashed potatoes a cinch and also comes in handy when making tomato sauces.

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch dice
1 pound unsalted butter, diced
Salt

Directions

1. Place the potatoes into a large pot and cover with 2 inches of cold, salted water. Cover and bring the pot to a boil, lower the heat and simmer for about 30 minutes. Once the potatoes are fork tender, remove from the heat and drain into a colander.

2. Using a potato ricer or preferably, a food mill, mash the potatoes (while hot) back into the pot. Turn the heat to medium low and gently fold the butter into the mashed potatoes. Once the butter is incorporated, serve immediately. Season with salt.

 

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SEAFOOD GUMBO

SEAFOOD GUMBO

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

Serving: 10

By: Chef John Besh

I’m a seafood gumbo snob! I look for two things: the first is a deep shellfish flavor, which I accomplish by allowing quartered crabs to cook for at least 45 minutes before I even think of adding any other seafood. Second, I’m looking for the seafood—shrimp, crabmeat, and oysters—to be perfectly tender (not overcooked) precisely as the gumbo is served. So plan ahead, and add the seafood accordingly.

For the Gumbo:
1 cup canola oil
1 cup flour
2 large onions, diced
6 jumbo blue crabs, each cut into 4 pieces
1 pound spicy smoked sausage links, sliced 1/2 inch thick
1 stalk celery, diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
1 cup fresh okra, sliced
Leaves from 1 sprig fresh thyme
3 quarts Basic Shellfish Stock
2 bay leaves
1 pound medium Louisiana or wild American shrimp
1 cup shucked oysters
1 cup lump crabmeat
1 cup minced green onions
Salt
Freshly ground black pepper
Basic Creole Spices
Worcestershire
Tabasco
4–6 cups Basic Louisiana White Rice, cooked

Basic Creole Spices:
2 tablespoons celery salt
1 tablespoon sweet paprika
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
1/2 teaspoon ground allspice

Basic Shellfish Stock:
1/4 cup canola oil
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 leek, white part, coarsely chopped
4 cloves garlic, crushed
1 pound shrimp shells
1 bay leaf
1 sprig fresh thyme
1 teaspoon black peppercorns

Basic Louisiana White Rice:
1 tablespoon chicken fat, extra-virgin olive oil, or butter
1 small onion, minced
1 ½ cups Louisiana long-grain white rice
3 cups Basic Chicken Stock
1 bay leaf
1-2 pinches salt

FOR THE GUMBO
Make a roux by heating the oil in a large cast-iron or heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a rich, dark brown, about 10 minutes.

Add the blue crabs and smoked sausage and stir for a minute before adding the celery, bell peppers, garlic, and okra. Increase the heat to moderate and cook, stirring, for about 3 minutes. Add the thyme, Shellfish Stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off any fat from the surface of the gumbo.

Add the shrimp, oysters, crabmeat, and green onions to the pot and cook for 15 minutes. Season with salt and pepper, Creole Spices, Worcestershire, and Tabasco. Serve in bowls over rice.

BASIC CREOLE SPICES
Makes ½ cup

Using this spice blend is truly the easiest way to consistently achieve the flavors I grew up with. Once combined, the spices will last for six months in an airtight container.

BASIC SHRIMP STOCK
Makes 6 cups

Heat the canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes. 

Add the shrimp shells, the bay leaf, thyme, peppercorns, and 3 quarts water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours. 

Strain through a fine sieve into a container with a cover. Allow the stock to cool, cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later.

BASIC LOUISIANA WHITE RICE
Makes about 4 Cups

The recipe will work with most long-grain rices, including Popcorn Rice. Save some of the fat skimmed from your chicken stock to perfume the rice with many wonderful flavors.

Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.

Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff the rice with a fork, and serve.

 

Kaffir Lime Leaves

by Joyce @ Pups with Chopsticks

This post is available at Pups with Chopsticks. Please visit my blog there to read it all!

WHAT IS IT? Kaffir lime leaves are waxy leaves with a strong citrus flavour and scent without the sourness of a lime. It is commonly used in Southeast Asian cuisines as a herb to flavour soups and curries.   HOW IS IT USED? Kaffir lime leaves usages are pretty much endless as long as you…

The post Kaffir Lime Leaves appeared first on Pups with Chopsticks.

Listen To Food Republic Today: Alex Raij

by Tiffany @ Food Republic

Be sure to subscribe to Food Republic Today on Apple Podcasts or wherever you get your podcasts. And please rate the podcast and leave comments! Subscribe: Apple | Stitcher | Spotify | TuneIn Chef Alex Raij is a boss. She runs three restaurants and a café in New York, co-wrote a cookbook with her husband and chef/partner Ener Montero, and raises her little ones. Raij and Montero’s La […]

The post Listen To Food Republic Today: Alex Raij appeared first on Food Republic.

The bittersweet (and spicy) history of South African cuisine

by Tyler Elmore @ Explore Parts Unknown

This complex country's food culture reflects the common humanity of its citizenry: their search for succor and comfort, identity, communion, and hope for a better day.

Lemongrass Chicken Pho

Lemongrass Chicken Pho


Cookstr.com

&lt;em&gt;&lt;strong&gt;Editor's Note: &lt;/strong&gt;If you are looking for some &lt;strong&gt;&lt;a href=&quot;https://www.cookstr.com/Asian-Recipes/Best-Asian-Recipes&quot; target=&quot;_blank&quot;&gt;Asian comfort food&lt;/a&gt;&lt;/strong&gt;, this soup recipe will cure what ails you. Lemongrass Chicken Pho is a soothing hot noodle dish that is a classic from Vietnam. This dish contains all of the typical ingredients you would expect: fish sauce, rice noodles, bean sprouts, Thai basil, ginger and more. Asian food is often known for using unique and &lt;strong&gt;&lt;a href=&quot;https://www.cookstr.com/Cooking-Tips/Rare-Spices&quot; target=&quot;_blank&quot;&gt;rare spices&lt;/a&gt;&lt;/strong&gt;, but this dish comes together with ingredients that you might already have in your pantry.&lt;br /&gt; &lt;br /&gt; Serve this dish for a casual lunch or for a lighter dinner. You can pair it with some other starters with an Asian flair: egg rolls, dumplings, edamame, etc. This dish requires a bit more work to prepare but the end result is worth your time. &lt;/em&gt;&lt;br /&gt; &lt;br /&gt; We have many pho restaurants in the Northwest. Steaming hot bowls of this delicious Vietnamese soup are the perfect thing for a rainy day. Make a batch at home to enjoy with your family. Serve with the fresh condiments as well as chile-garlic sauce and hoisin sauce to stir into the soup. We like Mae Ploy fish sauce the best.

Chocolate Pumpkin Cake with Cinnamon Cream Cheese Frosting

by Kaitlin @ I Can Cook That

Every year, I have two responsibilities for Thanksgiving: make Bloody Mary’s as everyone arrives, and show up with a dessert that is chocolate and/or pumpkin. This year, I decided to make a dessert that is both pumpkin-y and chocolatey! This recipe is adapted from a Country Living recipe, and uses my cinnamon cream cheese frosting... Read More »

An Introduction to Vietnam's Favorite Noodle Soup Dish, Pho

An Introduction to Vietnam's Favorite Noodle Soup Dish, Pho


TripSavvy

Pho is a delicious noodle soup from Vietnam. Read about ingredients, seasonings, types of pho, and how to eat this tasty dish.

Vietnamese Beef Noodle Salad (Bun Bo Xao)

by delightfulplate @ Delightful Plate

Vietnamese beef noodle salad is packed with fresh herbs, flavorful beef, and refreshing lime fish sauce dressing. It is easy to make, and you can enjoy it either as a main or side dish.

The post Vietnamese Beef Noodle Salad (Bun Bo Xao) appeared first on Delightful Plate.

Slow-Cooked Veal Grillades and Jalapeño Cheese Grits

Slow-Cooked Veal Grillades and Jalapeño Cheese Grits

by BRG Hospitality @ Recipes (to edit) - Chef John Besh

Serves 6-8
From My New Orleans
 

Grillades is a Creole version of pot roast; the meat is sliced or pounded thin, then slow-cooked in a pungent sauce. If veal shoulder isn’t available, substitute boneless, sliced Boston butts of pork. Sure, you can use a leaner cut of veal (and if you do, you’ll want to cut the cooking time down by half). But I encourage you to fi nd those cheaper cuts of meat that have much more fl avor than either the loin or the leg.

Ingredients 

For the Veal

4pounds veal shoulder, sliced into thin cutlets
2cups flour
1teaspoon Creole seasoning
1/4cuprendered bacon fat
1large onion, small dice
1stalk celery, small dice
1/2bell pepper, small dice
2cloves garlic, minced
2cups tomatoes, diced
2cups veal stock
leaves from 1sprig thyme
1teaspoon crushed red pepper flakes
1bay leaf
1tablespoon Worcestershire sauce
2green onions, chopped
salt, pepper and Tabasco to taste

For the Jalapeño Cheese Grits

1cup stone ground white corn grits
1jalapeño
3tablespoons butter
2tablespoons mascarpone or cream cheese
1/4cup grated  Edam cheese
salt to taste

Directions

Veal

Season the veal cutlets with salt and black pepper and season the flour with the Creole spices. Dredge the veal in the flour and place into a large pan with the rendered bacon fat on high. Cook the cutlets on both sides until golden brown and remove from the pan, reserving each cutlet, while being careful not to overcrowd the pan.

Once all of the veal has browned add the diced onion to the pan and lower the heat to medium high. Sweat the onions until they become a deep mahogany color and add the celery, bell pepper and garlic. Continue cooking the vegetables while constantly stirring on medium for 5 minutes. Add a tablespoon of the left over seasoned flour to the pan and stir so that no lumps exists. Add the tomatoes and Basic Veal Stock while stirring and raise heat to high until the liquid comes to a boil.

Reduce the heat to a simmer and add thyme, pepper flakes, bay leaf, Worcestershire and the veal cutlets back to the pan and continue simmering for 45 minutes or until the meat is fork tender. Season the grillades to taste with salt, pepper and Tabasco and serve over creamy Jalapeño Cheese Grits.

Grits

Preheat oven to 400°F.

In a sauce pot over high heat bring 4 cups of water to a boil while slowly whisking in the stone ground grits. Reduce the heat to medium low and place a cover over the grits to slowly cook for 20 minutes.

While the grits are cooking, roast the jalapeño pepper in the oven for 10 minutes so that the skin blisters and can be easily removed. Cut the pepper in half lengthwise and under cold running water remove the skin and the seeds from the pepper. Place the pepper on a cutting board and mince and add it to the pot of grits.

Remove the grits from the flame and fold in the butter, mascarpone and edam cheeses. Season with salt to taste and serve.

 

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    Pho Bo (Vietnamese Beef-and-Noodle Soup) Recipe


    NYT Cooking

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    My Healthy Dish

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    Crown Roast of Pork With Dirty Rice Dressing

    by BRG Hospitality @ Recipes (to edit) - Chef John Besh

    Serves 8
    By: Chef John Besh

    A crown roast is a spectacular centerpiece for a large buffet spread. It's also pretty impressive when brought to a holiday table on a large platter. It is made with two racks of lamb, veal, or pork, tied together to form a circle. Ask your butcher to prepare and tie the pork racks for you, planning on one rib per person. Then, assemble the stuffing, bake, and serve it forth! I just love rice dressing (“stuffing” to some of you) as it so reminds me of my childhood, its flavor reminiscent of our boudin sausages. As the pork roast renders and browns, the dressing will absorb all of its wonderful flavors.

    For the dressing:
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    1 pound andouille sausage, chopped
    1/4 cup bacon drippings
    1 onion, minced
    1/2 cup chicken livers, chopped
    1 stalk celery, minced
    4 green onions, chopped
    2 cloves garlic, minced
    1 teaspoon crushed red pepper flakes
    2 cups uncooked jasmine rice
    1 teaspoon pimentón
    4 cups chicken broth
    Salt
    Freshly ground black pepper

    For the crown roast:
    1 pork crown roast, tied
    2 tablespoons butter, softened
    Leaves from 1 sprig fresh thyme
    Salt
    Freshly ground pepper

    Preheat the oven to 375°. For the dressing, brown the pork sausage and andouille sausage in the bacon drippings in a heavy skillet over high heat, stirring constantly. Once the sausage meat has browned, add the onions and continue stirring for another 3-5 minutes, then add the chicken livers. Make sure the livers have a chance to cook for a minute or two. Then add the celery, bell peppers, green onions, garlic, and pepper flakes and cook until soft.

    Add the rice and pimentón and stir well so that the grains of rices are coated with the fat. Add the chicken broth and bring to a boil over high heat. Once boiling, cover the pan with a lid, reduce the heat to low, and cook for 15 minutes. Season with salt and pepper.

    For the crown roast, rub the roast inside and out with soft butter and season generously with thyme, salt and pepper. Place the roast in a deep roasting pan and fill the center with the rice dressing. Wrap the ends of each rib bone with foil to prevent burning. Secure with butcher's string. Cook for 1 hour, or until the pork roast reaches 145° on a meat thermometer and is a deep, honey brown.

    Remove the string from the roast, slice, and serve one chop per person along with some succulent dressing.

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    by Kaitlin @ I Can Cook That

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    Easy Vegetarian Pho (Vietnamese Noodle Soup) - Curry and Vanilla


    Curry and Vanilla

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    Make home-cooked mealmaking easy with easier cleanup, with durable and stylish Paula Deen Riverbend . . .

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    Perfect Roast of Lamb

    Perfect Roast of Lamb

    by BRG Hospitality @ Recipes (to edit) - Chef John Besh

    Serves 10-12

    Try to find lamb that is pasture-raised and hormone and antibiotic-free. It makes all the difference (to us and to them). The quality of the meat and being mindful not to overcook is the secret to perfection. We have a great farmer near Opelousas, Louisiana, who raises an old breed of sheep called Gulf Coast. Meat from his lambs is extra-fatty, which I love. As the leg of lamb roasts, I make sure to take several temperature readings in various parts of the leg to assess doneness. If you are using a boneless leg, have your butcher truss it for you, then just season it and follow the remaining steps of the recipe.

    Ingredients

    1 6–7 pound leg of lamb, bone in
    Salt
    Freshly ground black pepper
    2 teaspoons crushed red pepper
    2 tablespoons olive oil
    Leaves from 2 sprigs fresh rosemary, chopped
    Leaves from 2 sprigs fresh marjoram, chopped
    Leaves from 2 sprigs fresh thyme, chopped
    1 onion, chopped
    2 carrots, peeled and chopped
    2 garlic cloves, minced
    Zest of one lemon, or one lemon and a zester

    Instructions

    1. Preheat oven to 450°. Season the lamb generously with salt and black and red peppers, then massage the leg with the olive oil, rosemary, marjoram, and thyme.

    2. Scatter the chopped onions, carrots, and garlic in the bottom of a heavy-bottomed roasting pan. Set the lambon top of the vegetables. Sprinkle lemon zest over the lamb, or use a zester right over the lamb in the pan.

    3. Put the leg of lamb into the oven, reduce the temperature to 250°, and roast for an hour or so until the roast registers an internal temperature of 135° on a meat thermometer.

    4. Ratatouille would be wonderful with the lamb, along with Sweet Corn Pudding.

     



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    RunAwayRice

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    The Vietnamese noodle soup is surprisingly simple to make at home.

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    Rustic Brown Butter Fig Tart

    Rustic Brown Butter Fig Tart

    by BRG Hospitality @ Recipes (to edit) - Chef John Besh

    Serves 6
    From Besh Big Easy

    Don’t worry about browning the butter, think of it as melting the butter and then some. If you have a few specks in it from scorching slightly, add it in, it’ll just give it some character. It will be hot when you add it to the egg and flour mixture, so depending upon the temperature the tart may cook a few minutes faster or slower so keep an eye on the dough after a half hour or so.

    Ingredients

    1  pound Basic Pie Dough
    2  pints of black mission figs, quartered or halved
    8  tablespoons butter
    3  eggs, beaten
    1  cup sugar
    1  teaspoon orange zest
    1/2  cup flour
    1  teaspoon vanilla extract
    1  pinch salt

    Directions

    Preheat oven to 350°.  Prepare a tart mould or pie pan by liberally coating with butter or any vegetable baking pan spray and dust in a small amount of flour.

    Roll the dough out until it’s about 1/4 inch thick and fit it into the prepared pan and cut off any excess dough.

    Place all of the figs into the tart mould fitted with dough in a circular motion so that they are shingled and reserve.

    In a small sauce pan heat the butter over medium high heat until it begins to smell nutty and has a brownish hew, remove from the heat and reserve for later use.

    In a medium size mixing bowl and an electric hand mixer cream the eggs and sugar until light and fluffy, aprox 5 minutes, before folding in by hand the zest, flour, vanilla and salt.

    Slowly stir in all of the brown butter and pour the mixture over the figs and spread evenly with a rubber spatula.

    Bake until the crust is golden brown and the custard has nearly set in the center of the pie. Approximately 35-40 minutes. Once the pie has been removed, allow it to cool on a wire rack for 15 to 20 minutes before removing it from the pan and serving.

    Permalink

    7 Vietnamese Noodle Dishes That Are Better Than Pho

    7 Vietnamese Noodle Dishes That Are Better Than Pho


    Spoon University

    When you're phở-king tired of phở.

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    Low Carb Pho - Vietnamese Beef Noodle Soup [Recipe] - KETOGASM


    KETOGASM

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    History of Pho Noodle Soup


    Viet World Kitchen

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    by delightfulplate @ Delightful Plate

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    Back in 2016, we were invited to participate in a contest at Kerby Lane Cafe one of the breakfast institutions here in Austin, Texas. The premise was to create a recipe using one of their scrumptious pancake mixes. So we were happily inspired and chose our favorite mix: Gingerbread. We love pancakes, and sometimes its […]

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