Vietnamese Lemongrass Pork – Thit Nuong

Vietnamese Grilled Pork

Vietnamese Grilled Pork

The other day I was video chatting with my mother in Vietnam. The topic eventually ended up about food, as it so often does; all the tasty things I can’t get here in the US and all the recipes that she never taught me when I was younger and busy going to school. I decided to ask her how to make one of my favorite dishes – Thit Nuong. The instructions I got were less than easy to follow. In typical Asian Mother fashion she simply said, oh a little bit of this, a little bit of that. After several minutes of prompting, I was finally able to get the ingredient list wrestled from her memory. That was it. She gave me no instructions and no measurements. After some experimentation I came up with something quite wonderful. I hope you love this dish as much as I do. Continue reading

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Cabbage Rolls – Comfort Food of the Week

Cabbage Rolls – Stuffed with Rice and Pork

I love cabbage rolls. What’s even better is that Thogg loves cabbage rolls. It is a great way to get a picky eater to eat a rather large amount of a cruciferous veggie (cabbage). For all you health nuts, this means getting much needed vitamins, minerals, fiber, and phytochemicals. For the rest of you, all you need to know is that this dish is mighty tasty. Cooking the cabbage slowly imbues it with a soft and silky texture. It also looses all the inherent bitterness that give leafy green’s such a bad rep. Continue reading

Chili – My Version


Chili purists, no complaints please. I know that for some people making
chili is a way of life. Any major, and sometimes minor, alterations to
the recipe are utter blasphemy. My culinary background is diverse and
I’m from the NW, with roots in both the midwest and SE Asia so I can
claim no tried and true family recipe for chili that has been handed down through the generations. In fact, the recipe from my mother and grandmother included instructions for use of canned beans and a chili
spice packet. It served me well through college and in my early adult
years. Recently, I decided to brave the realm of whole dried chillies
and go sans flavor packets. Continue reading

Lemon Grass and Ginger Scented Pork Broth

So my mother never taught me how to make a traditional Vietnamese clear pork broth. From tasting different versions, I had an inkling what was in them and the other day, I decided to try and make one up. The results were rather spectacular. I could have just sat down with a huge mug and downed it all day. While I didn’t get any pictures of the broth itself, this broth recipe was used in both the Pork Meatball soup (http://cookingforthogg.livejournal.com/18038.html) and the Pork, Tofu and Cabbage soup (http://cookingforthogg.livejournal.com/17820.html) Continue reading