I’d never tried Vietnamese food before I came to the United States. There was no Vietnamese restaurant in my hometown and Vietnamese cuisine had never crossed my mind. Then, Thai food was the only exotic food I knew. I first tasted Vietnamese food when I was attending graduate school in the Midwest. Stuck in the middle-of-no-where AKA Fargoland, Vietnamese food…
If you live in the Bay Area or the Greater Los Angeles Area, I am sure you have heard of–and most likely dined in–the famed Thanh Long Restaurant and its better known sister property Crustacean. Their signature garlic noodles and roasted crab not only won over food critics, foodies, and aficionados alike, they also help launched a multi-million restaurant empire…
I told you about clearing out my fridge in my last post, so this is the second installment where I used the leftover lemongrass, shallots, and chicken breasts as the main ingredients. I found this Vietnamese lemongrass chicken recipe on a recent copy of Food & Wine magazine–an article about Vietnamese recipes. I believe this is not the most authentic…
Tau Hu Ky, or fried shrimp wrapped with bean curd skin is a must-have appetizer for me whenever I go to Vietnamese restaurants. The reasons are very obvious: 1) I love bean curd products, especially bean curd skins; 2) I live to eat shrimp (check my recipe index and you will know what I mean); 3) Bean curd skins +…
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