When ‘Vietnamese sandwich – banh mi’ is mentioned, what comes to your mind? The crispy thin crust? The flavourful pâté? The crunchy pickled vegetables? Personally for me the ‘soul’ of the Vietnamese sandwich is the ham (or usually referred to as red meat). The thinly sliced meat, balanced meat-fat ratio, flavourful marinate, the flavour just combines beautifully with every other ingredients in the sandwich. When I was in France, I missed this dish a lot, especially since most stores that sell Vietnamese sandwich replace this ham with charsiu. It’s not that it’s not tasty, it’s just not the same as it does at home.
It’s for this reason that when I found out that making this ham was way easier than I’ve thought, I was so excited! Even though it takes a bit of time to make, it’s pretty low maintenance, and every time I’d make a big piece of pork belly, thinly slice it and store it in a freezer, it’s really worth it.
Công thức tiếng Việt: Thịt nguội ăn bánh mì
I love everything glutinous rice, so I actually have that for meals even more than normal rice. Sometimes just plain glutinous rice served with sesame salt is tasty enough for me.
About this “Tứ bảo glutinous rice balls”, ‘tứ bảo’ basically means ‘4 types of fillings’, and it usually includes: chicken breast, minced pork, Chinese sausages, and shrimps. However over time, the fillings are changed according to the person who makes it, and vegetables are also added to the mix. The interesting thing about this dish is that the glutinous rice will be spread thinly, then the fillings are added on top and then the whole thing is formed into a ball. When you cut one open, you can see a thin layer of white rice surrounding the colourful fillings. With this shape, this dish is very suitable for picnics, plus one ball of rice has everything from meat to vegetables and rice, very convenient right?
Công thức tiếng Việt: Xôi tứ bảo
This is also one of the dishes that is in my list of “storing-in-the-freezer-food”. I’m not sure if I’ve talked about my habit of storing premade food on this blog? Anyway when I started moving out, I formed a habit where every time I go for a big grocery shopping at the start of the month for the whole month’s food (I usually buy all my proteins, portion and store them in the freezer, so that during the month I only have to buy vegetables and fruits), I will spend the first weekend to make a big batch of several dishes, divide them into boxes and store them in the freezer. Whenever I’m home late or I just feel lazy to cook I just have to take one out of the freezer, reheat on the stovetop or in the microwave and I’d have a nice hot meal in no time.
Back to this Japanese charshu pork. Actually I wanted to make char siu in the beginning, but all the char siu recipes require roasting the meat. I don’t have an oven at the moment, so after surfing our dear friend Google for a while I found out about Japanese charshu that only require simmering on the stovetop, I guess it can be considered a distant cousin of char siu. Looking at photos of those mouth-watering shiny and tender slices of meat, I decided to give it a go and was not disappointed at all. This meat is usually served in ramen in Japan, so I think it would go great with bread, noodles, or rice as well. The original recipe has sake and leek, I simplified it a bit to ingredients that would be easily found in Asian supermarkets everywhere, and I find it not much less tasty.
Công thức tiếng Việt: Thịt xá xíu kiểu Nhật
I love roasts, especially this cold and cloudy weather make any roast dish that much more tasty. Plus, roasts always use little to no oil and is pretty much self-maintenance, so on days that I don’t feel like constantly watching a pot on the stovetop, I would always turn on the oven and roast something along the line of chicken wings, pork belly, etc.
One of the roasts that both Matthias and me really love is BBQ ribs. Usually roasted ribs takes a lot more time to make compared to the other roasts since beside the whooping 80-90 minutes cooking in the oven, you have to marinate the ribs for at least 12-18 hours for the flavours to soak in. However for someone who is absent-minded and is usually prompted by sudden cravings like me, I don’t always remember or crave at the right moment to defrost the ribs from the freezer and marinate it. That is why I had to look for a method to reduce the marinating time but still allow the ribs to be flavourful.
After reading a bunch of tips and recipes online, I chose to combine cutting the ribs into individual pieces (instead of roasting the whole rack), and start the ribs with a short dry rub marinate and then roast the whole thing in diluted BBQ sauce, hoping that the individual ribs and the diluted sauce will allow the flavours to cling more onto the ribs. The results did not disappoint me at all! The ribs were so flavourful and tender, with the thick and sticky sauce evenly coats every pieces. You can use store-bought BBQ for this recipe, but personally I prefer the homemade sauce since I find that it has a bit more depth to the flavours.
Công thức tiếng Việt: Sườn nướng sốt BBQ
Happy New Year! I hope you guys will have a year full of happiness and inspiration from your kitchen. It’s the start the year so I want to introduce a light, simple and flying dish, in hope that this year will be a year full of flying ideas. It’s “light and simple” because it’s only stir-fried noodles with chicken breast and a soy sauce based sauce, and it’s “flying” because…the noodles are really flying!
This flying noodles has been the hype for a while, so I’m actually a bit behind on the trend but no matter if I’m late to the trend or not, and no matter if the noodles are flying or not, stir-fried noodles is still a very easy and delicious dish. I think this is a fun way to present noodles in a family meal, and if you have kids then this is a good way to make them more excited to eat. You can switch chicken breast to any kind of proteins, and you can also change the vegetables to anything that is in seasons and to your liking.
Công thúc tiếng Việt: Mì bay / Mì xào lườn gà sốt xì dầu
Beside pickled mustard cabbage, Korean kimchee is also one of my favourite side dishes. Other than the crunchy texture and acidic taste, kimchee has a spiciness that is really fitting for this cold weather, and of course besides eating kimchee with rice or bbq you can also use it to make other dishes such as kimchee tofu soup, hotpot, etc, just thinking of all those dishes make my mouth waters already. Making kimchee is not difficult at all, the ingredients are a bit more complicated and it’s quite time-consuming, bit the method is really simple and of course the result is super tasty.
There are two ways to make kimchee: the traditional method where you pickle the whole napa cabbage leaves, and the modern method (called mak-kimchi) where you chop the leaves into bite-size pieces. The traditional method has the advantage of longer storage, but personally I found that the modern method takes less time and is also more suitable for students and people who don’t have much time. I learnt this method from my friend whose mother is a Korean, and he also lived in Korea for a while when he was small. I only changed the ingredients measure a bit according to my taste and what I have in my pantry.
Công thức tiếng Việt: Cách làm Kimchi nhanh và đơn giản (Mak Kimchi)
Personally, I believe that picked mustard cabbage is one of the most liked dishes in Vietnam, and is the one that us students who study abroad miss the most, simply because the crunchy texture and the acidic taste of the picked mustard greens is very addictive. Pickled mustard greens can be served as a side dish to rich tasting dishes like caramelized braised pork, it can also be used to make new dishes like crispy skin pork stir-fry, or to make soup with ribs or beef shank when the weather is chilly (I always eagerly wait until the pickled cabbage is very sour to make it into a soup )
Pickling cabbage is not difficult at all, really. The ingredients for the brine are simple (water, sugar and salt is something everyone has in their kitchen), and the process is simple as well, so let’s dive in a pickle some mustard cabbage, shall we?
Công thức tiếng Việt: Dưa cải muối chua
The reason this title sounds a bit ‘head-on-the-cloud-kind-of-title’ is because of my motto of eating summer rolls no matter if I’m happy or sad. If I’m feeling happy I will boil a piece of pork belly to make summer rolls, if I’m sad I will…boil a bigger pieace of pork belly to make summer rolls When I was in university, I always had lunch at an Asian restaurant nearby since they have a pretty cheap set menu, and I always chose summer rolls as my entrée. The main source of protein in those rolls were the one shrimp sliced in half, the rest was only vegetables and rice vermicelli, but I ordered them every lunch nonetheless.
When I moved out, my weekly shopping bag always consist of a piece of pork belly for summer rolls. This dish is pretty popular with both my French and Vietnamese guests, and it works well both as an entrée or as a main course. Summer rolls can be served with simple chilli and garlic dipping sauce (recipe here), in this post I will introduce a peanut diping sauce and sweet & sour dipping sauce, both of which go very well with summer rolls.
Công thức tiếng Việt: Buồn vui món gỏi cuốn & nước chấm
The past few weeks we were cleaning the apartment to give it back, so cooking was reduced to minimal in order to keep the kitchen clean, as well as not having to clean too many dishes. I therefore tried to look for dishes that would be fast to cook don’t use too many cooking utensils, but still tasty and nutritious, and this Chicken rice is one of the top candidates.
Chicken rice is a very simple dish, you only have to boil the chicken, then use the broth to cook and rice and that’s it, but the result is so surprisingly tasty. The chicken is cooked just enough to become tender and sweet, the rice absorb the natural sweetness of the broth so it’s much more flavourful than normal white rice. You only have to add a few slices of cucumber to have a delicious and nutritious meal.
Công thức tiếng Việt: Cơm gà
Both Matthias and me follow the….tofu religion
Just kidding, but really we do love tofu. Our first dish to dip in the hot pot would be tofu, I even replace half of the meat with tofu when making my Vietnamese fried spring rolls (recipe here). So of course with this hot weather, dishes made with tofu is on the top of my list, because no matter what dish it is, tofu always bring a very refreshing and light mouthfeel. My last meal can proably be names “The tofu medley”, because tofu is included in both the meat and the soup dish. It’s really delicious though, so we both ate to our heart’s content.
Công thức tiếng Việt: Liên khúc đậu phụ