Food

After reading many roast chicken recipes and several trials and errors, this is my recipe finale. I like it because it’s simple, with few ingredients; it also tastes good and presents well. I use whatever fresh herbs I have left in the garden. Bambis and their mamas visit my garden nightly, and eat every green in… Continue reading

You see more seafood, chicken and pork dishes in Vietnamese cuisine, because cows are not easily raised and therefore a more expensive meat in Vietnam. This recipe calls for a tender cut of meat, preferably filet mignon (tenderloin). Luc-lac means shaking. The meat is cooked in a super hot skillet, and you shake the skillet or… Continue reading

Another recipe. I haven’t been doing much thinking lately. Actually, I think a lot, but have just been procrastinating putting my thoughts into words. So today, when HDo asked for the recipe for Com Ga, I have no excuses to not write. 1 whole chicken (or 6-8 whole legs) Fresh ginger (size of half thumb)… Continue reading

I learned making yaourt since I was a little girl. I remember Mom telling me yaourt is very picky. It would not set if the person making it is at that time of the month. This of course doesn’t apply to men, since men don’t cook in Vietnam. Does that make any sense? The setting… Continue reading

A simple and quick recipe. From start to end, it took an entire 30 minutes, and that includes making the side dish. Not kidding … Now see if you can race to the kitchen and make the main and side dishes in less time :) Preheat oven to 450 deg. 1 package of pork tenderloin… Continue reading