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
While this dish doesn’t seem to be very well known, it should be. It is comforting and reminds me of my childhood. My mom would often make this for me and my sister when she was short on time and had hungry mouths to feed. It was also one of the few dishes I would eat with veggies in it when I was a child. Although I eat almost anything now, green beans are still one of my favorite greens to eat. I have never posted this dish before because Thogg still absolutely loathes them. He will eat this soup but carefully picks out every piece of green from out of his bowl and hands them over to me. Oh well, I guess you can win all the time. Continue reading
Thogg tells me over and over again that he hates kale. He loves my dehydrated kale chips, but so far has been very adamant about not liking them any other way. (Here’s the kale chip recipe if you’re interested.) I’m stubborn, so this was a personal challenge to me. I often believe that when it comes to getting picky eaters to try something new you should start out with the “Two out of three rule”: give them at least two (or more) things that they love and then sneak in one new thing. Continue reading
Even though I am not a vegetarian, I have been craving non-meat sources of protein all winter. This was my latest invention which blends the flavors of China, Vietnam, and Thailand into one dish. It is savory, a little spicy, and has just a little bit of sweetness to bring harmony to the flavors.
This is full of protein, calcium and is low in carbs. If you use olive oil or another healthy oil this dish becomes a good source of mono and poly-unsaturated fats. Serve with fresh steamed veg on the side to up your veggie quota or serve over brown rice to make this a heartier meal. (note: This recipe is not completely vegetarian because it does use fish sauce.)