recipes

  At Eric’s birthday party, we made this dish to go with tacos, beers, and mariachi music. It’s super easy and refreshing for a hot summer party. 1 bag of frozen roasted corn from TJs 1 bag of any frozen sweet corn (got mine also from TJs) 2 Tablespoon oil 1 yellow onion, chopped (I… Continue reading

A recipe loved by us all, and our customers back then when my parents opened the restaurant in San Diego. It is not really an authentic vietnamese dish, but something that we concocted ourselves, with a blend of french and asian seasonings. Ingredients: 2 Cornish hens (or 6 chicken thighs with skin) Sea salt and… Continue reading

I’m listing here the two variations of Shrimp Toast that I know and have made. The first recipe is the shrimp toasts style from Saigon, and the one which Mom made back in 1977 at Saigon Restaurant in San Diego. This version can be baked, but I think it comes out drier than if deep-fried. Next… Continue reading

A favorite at all parties, for adults and children. Super easy to make once you have all the ingredients; you just assemble the dish and leave it cooking for couple of hours while you’re off doing something else.  For this recipe, I use Kirkland italian-style meatballs. Safeway has Hoisin sauce in the international food area. This… Continue reading

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