Thick Cut Pork Chops

Thick Cut Pork Chops

We watch a lot of food shows.. I love watching people cook, and absorbing their techniques and recipes.I figured watching all this cooking and people eating delicious things — some of it’s probably gotta stick to my unconscious turning me into a better...
Ga Nuong Chao (Fermented Beancurd Marinated Chicken)

Ga Nuong Chao (Fermented Beancurd Marinated Chicken)

Fermented bean curd are tofu cubes marinated and fermented either with salt and spices or rice wine, salt, and spices. My favorite of these different fermented bean curds are usually ones with rice wine as one of the ingredients. It gives the bean curd a little bit...

Chao Ga (Vietnamese Chicken Rice Porridge/Congee)

Chao Ga is the epitome of Vietnamese comfort food. It is the equivalent to an American Chicken Noodle Soup in how classic and healing it is to our little Vietnamese bellies growing up. Chao Ga is quite easy to make, but there are some tips and tricks to make...
Thai Papaya Salad

Thai Papaya Salad

Every time I’m pregnant, number 1 on my craving list always seems to be Thai papaya salad. I crave it so much, I always end up eating it for a few days/weeks postpartum. My favorite types of food are salty, tangy, and spicy– beer food! And this salad is...
Blueberry Muffins Without the Egg or Milk

Blueberry Muffins Without the Egg or Milk

Blueberries without the egg or milk…weird huh? No, I’m definitely not some super healthy person avoiding eggs and dairy. In fact there IS dairy in this recipe. Where did this recipe come from? It came from me having overripe (kind of mushy) blueberries...
Bo La Tia To (Vietnamese Perilla leaf Wrapped Beef)

Bo La Tia To (Vietnamese Perilla leaf Wrapped Beef)

Traditionally, this yummy beef dish is used with Betel leaves but, ay you use what you got right? And actually, now that I’ve tried it, I prefer Perilla leaves since it’s more fragrant. Bo La Lot (La Lot being Betel Leaves) now transformed Bo La Tia To...