Tag Archives: Vietnamese

A hoarder, I am not.

 

What’s the best way to get you in the mood to clean your house when you’re the type of person that abhors cleaning but fancies a clean house?  Watch at least 10 minutes of A&E’s Hoarders.  It gets me in the mood every time.

Monday is Tết, or Chinese/Vietnamese Lunar New Year.  One of the many traditions associated with celebrating the New Year is getting your house in order before New Year’s Eve.  Ideally, you get all your cleaning, decorating, and cooking done in advance so that you can celebrate Tết for three days.  New Year’s Eve is the first day of celebration where you gather at your family’s home, pray to your ancestors, eat a crap load of special holiday food, and pass out lì xi or red envelopes filled with money to kids.  The next two days you eat all the leftover food, wear new clothes, and visit your local temples to burn more incense and pray to your ancestors.

Anyway, for the past few weeks I’ve been slowly organizing and cleaning up the house.  And let me tell you, it is not a fun thing for me to do.  I completely detest dusting, cleaning appliances, and scrubbing showers and toilets.  I would rather eat rotten pig flesh covered in maggots (which I have, mind you) than do those things.  However, if I don’t clean the house who will?  My husband is not only a borderline hoarder, but he also whines whenever I “nag” him to do some sort of house cleaning.  He used to be in charge of cleaning bathrooms while I took care of everything else, but then he hurt his back at work a few years ago and that changed.  His back is okay now, but he rarely ever cleans the bathrooms now.

Whatever.

Leaving aside Victor’s lack of house cleaning compassion and back to me getting things ready for the Lunar New Year, I’ve been slowly collecting items in the house that we don’t use anymore and donating them to The Arc of Ventura County.  It’s one of my favorite local nonprofits, aside from Gullwings Children’s Museum and FOOD Share, and they have the best thrift stores in the county.  So far, no one has mentioned anything to be missing which is great and really gets me in the mood to get rid of other items.  My goal is to streamline the house so that I can just dust flat surfaces.  The only problem is that I need to do the purging when either my family is not home or they’re too busy doing something else.  Now that we have the little monkey, it’s even harder for me to do since I need to constantly engage in his world, but lucky for me my mom is here visiting for the New Year.  Woohoo!  Which means we can tag team cleaning, purging, and playing with the baby.  Plus my mom is a much better cleaner than I am, while I’m the better purger thanks to A&E’s Hoarders.

Losing It – Week 4

Tet Trung Thu – Mid Autumn Harvest Moon

Okay, so I’m doing much better with the whole exercise thing and not so much with the food thing.  I mean, how can I not eat good food when it’s just sitting right there waiting for me to indulge.  I’m just not that kind of girl that eats grilled chicken breast, brown rice, and steamed broccoli for dinner.  I like food a lot, and when I say “like” I actually mean I “f*cking love” food.  Good food, whether it be simple comfort fare, exotic dishes or a 12 course gourmet dinner, is what I yearn for.

A few years ago, one of my friends told me that if I changed my diet, I would get the body that I desired.  However, I am not a fan of eating boring, bland food in the name of dieting.  I am not going to become a vegan no matter what books or documentaries people suggest I read and see.  I mean I’ve already read and seen most of them, and it hasn’t deterred me from eating meat yet!  On top of that, I don’t really want to be super skinny and looking like some waif thin Hollywood starlet.  I just want to be a healthy fit version of me.

I like my curves, I’ve accepted my cellulite, and I believe in eating what I want as long as it’s in moderation.

Enough of my rant, here is last week’s workout update:

Monday

I did the Cardio X and walked 3/4 mile (it was frickin’ hot and the dogs didn’t want to walk).

Tuesday

Shoulders & Arms with Ab Ripper and walked 3/4 mile (I’m getting lazy with my daily description of my exercises).

Wednesday

Yoga and walked 3/4 mile (maybe I need to write down what I eat as well).

Thursday

Legs & Back with Ab Ripper and walked 1 mile (definitely can’t tell you the calorie intake since that’s too complicated to figure out with the type of food I eat).

Friday

Kenpo and walked 3.5 miles (I should probably link what I eat to existing recipes).

Saturday

Yoga and walked 1 mile (I just have no time to write a bunch of recipes at the moment. Hopefully one day I’ll be able to get back to doing that, but we’ll see. At the moment, the kid controls my life.)

Sunday

Rested and walked 1 mile (I also pigged out on Banh Xeo in celebration for my son’s 3 month birthday…it’s an Asian thing.)

STATS:

  • Starting weight: 178 lbs
  • Current weight:  167 lbs
  • Goal weight: 135 lbs
  • Pounds left to lose:  32 lbs
I can’t tell you how frickin’ shocked I was when I stood on that scale today.  I could have sworn I gained 5 lbs from all the food I ate this weekend.  I guess those muscles are doing their job and burning calories when I’m doing nothing.  Or, maybe the heat wave helped me lose weight by sweating like a pig.  Who knows, but what really matters is that I’m closing in on my goal weight by exercising and eating what I want.  Let’s hope my progress continues at the same rate!

Nước Mắm

Over the past few months, I’ve kept hearing about this new brand of nước mắm, Red Boat Fish Sauce, that’s imported from Phú-Quốc Island in Vietnam. The majority of  nước mắm that we get here in the U.S. is either from Thailand or Hong Kong.  These versions are diluted with water and contains preservatives and MSG, while Red Boat is an “all-natural, first press, ‘extra virgin’ Vietnamese fish sauce.” This means that the only ingredients are anchovies and salt, and that makes me extremely happy.

I’ve always tried to stay away from foods that contain preservatives in my attempt to live healthier, and recently, to lose weight.  Being half Vietnamese, and having my mom live with me for the first three months of my baby’s life, it has been very hard to not consume quite a bit of the heavily diluted, preservative laden nước mắm.  So, recently my mom and I decided to order a few bottles of Red Boat Fish Sauce online since the closest store* that carries the product is an hour and a half away.

Once our shipment of five bottles came in, we opened one up to take a good whiff and noticed that it was not as pungent and fishy smelling as the other brands.  After an initial comparison taste test between Red Boat and the other nước mắms we had in our cabinet, we concluded that Red Boat, with its well-rounded depth of flavor, was by far more superior than the others.  It will definitely become a staple in our household, as well as my mom’s and aunts’, whom we gifted the remaining bottles to.

Yesterday, I decided to devote the majority of my food posts to my cousin, James, who loves to eat like the rest of our family, but for some odd reason did not inherit our cooking gene.  He needs to learn how to make the basics if he wants to survive on something other than instant ramen and Taco Bell, especially now that he’s about to graduate from college and enter the so called “real world.” So, here are a few recipes that he, as well as the rest of you, can make that uses nước mắm.

Nước Chấm 1

  • 1 tbs Red Boat Fish Sauce (or any other fish sauce you may have on hand)
  • 1 1/2 tbs sugar
  • 1 bird’s eye chili

Coarsely crush the chili in a bowl, and add the fish sauce and sugar.  Stir well until nice an syrupy.  Dip sour green fruits, like green mango, papaya, or apples in the sauce and enjoy as a snack.

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Nước Chấm 2

  • 1 cup Red Boat Fish Sauce
  • 2 cups water
  • 1 cup sugar
  • 1/4 cup lime juice
  • 2 tbs minced garlic
  • 2 bird’s eye chili, chopped or 2 tbs of Tương Ớt (ground garlic chili pepper paste, see recipe below)

Combine ingredients into a small sauce pan and heat until boiling.  Let sauce cool to room temperature before serving.  Leftovers can be stored in an airtight container in the refrigerator for 2 weeks.  If you do not cook the sauce, you should enjoy it immediately.

Optional additions:

  • Finely diced ginger (makes a great dipping sauce for fish)
  • Shredded carrots, jicama, and/or daikon radish (good dipping sauce for Chả Giò)

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 Tương Ớt

  • 2 cups of bird’s eye chili (serrano or jalapeno peppers work well in this recipe too!)
  • 1/4 cup sugar
  • 3 tbs vinegar
  • 1 head of garlic
  • 2 tbs Red Boat Fish Sauce
Put all ingredients into a blender or food processor.  Grind until well combined.  Store the garlic chili paste in an airtight container in the refrigerator.  You can also cook or freeze the paste to store longer.  
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Chả Giò
  • 1 lb ground pork
  • 1 lb shrimp and/or crab meat, minced
  • 2 carrots, shredded
  • 1 whole onion, finely diced
  • 1 bunch green onions, finely diced
  • 1 egg
  • 1 tbs sugar
  • 2 tbs Red Boat fish sauce
  • 1 tbs ground pepper
  • 1 large jicama, shredded (optional)
  • Package of rice paper for frying or egg roll wrapper.
  • Oil
Add all ingredients into a large bowl.  Mix with gloved or cleaned hands until well combined.  Roll a large heaping tbs or two in rice paper or egg roll wrapper.  Fry in 1/2 inch of oil on medium heat until golden brown on all sides.  Place on a rack to slightly cool before serving with Nước Chấm, lettuce, and fresh Vietnamese herbs. Clean or replace oil frequently when cooking a new batch.

 

*Note – You Bay Area people are lucky since there are a plethora of stores you can easily purchase Red Boat Fish Sauce from, perhaps it’s because the owners are from San Jose.  Hopefully more stores in Southern California will start carrying this brand.

 

My Favorite Uncle

My favorite uncle passed away eight years ago.  Yesterday was his memorial day and we honored him by cooking traditional Vietnamese food as an offering.  We also had some nontraditional treats since my uncle was American and had a bit of a sweet tooth.  Love you, Uncle Al!

FRE

Getting Old

Time to face the cold hard facts of my life.

I am a 35 year old half Vietnamese girl woman.
I have no clue how to speak Vietnamese despite my mom trying to teach me as an adult.
I can barely cook Vietnamese food without calling my mom to ask her what I’m supposed to do (I’m sure this annoys her at times).
I quit my “secure” job with awesome benefits to go back to grad school to get a degree in International Relations & Nonprofit Management, and now I need to find myself a part time job to pay for said grad school.
And, I’m supposed to be working on the cousin Master Plan.

view from the cabin

I’m probably half way through my life and I still have a whole hell of a lot of learning to do.  And learning new things when you’re “old” ain’t easy!

Comforting Sounds

No, Not Ebelskivers…Banh Khot

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I like clothes and shoes. I like to buy clothes and shoes. I like to buy A LOT of clothes and shoes, however I’ve noticed that I don’t buy as much as I used to. Perhaps it’s because I recently submitted my letter of resignation (my last day of work is June 17th, woohoo!) and will be voluntarily unemployed for who knows how long or because I am attempting to plan a week long wedding/family vacation in August or I’m just plain ol’ gettin’ smarter as I age. Whatever the reason may be, I just don’t shop as much as I used to…unless of course it is online, but that is besides the point!
Anyway, while visiting my mom down in Vista, CA for spring break, we decided to get off our lazy asses and go to the The Forum at Carlsbad and do some damage. This glorified upscale mini-mall was probably the most ideal place for me to shop since there were very few stores there that I liked. No likey, no buy-e! Well, except at Anthropologie where I ended up buying my second wedding dress.
After making my happy little purchase, we stopped at Sur La Table to do some window shopping. There my mom spotted an ebelskivers pan that she really liked, but did not buy it because she’d rather have a “real” one from Solvang. Lo and behold, when we got home she whipped out an old ebelskivers pan that she had hidden in her cabinet and decided to make banh khot, a savory Vietnamese mini pancake similar to banh xeo except smaller.
Here is the recipe for my mom’s spur of the moment version of banh khot:
1 bag of banh khot rice flour mix
2 cans of coconut milk
1 1/2 cups of water
2 bunches of green onions — diced
1 whole onion — diced
1 lb. ground pork
tom kho (dried shrimp) — minced
1/2 tsp sugar
1 tsp cornstarch
bacon fat
salt
oil
Combine flour mix, coconut milk, water, and some green onions in a bowl and set aside.
Next, brown ground pork in a pan with the diced onion. Set aside when done.
Heat one can of coconut milk, sugar and a pinch of salt in a small pot. Add cornstarch to thicken the sauce. Mix the coconut sauce with the pork mixture and set aside.
Soak tom kho in hot water to reconstitute, dry, and then mince in a food processor. Saute the minced shrimp with some green onion in a pan. Set aside when done.
Heat ebelskivers/banh khot pan over medium heat and use bacon fat to grease the pan. Carefully pour the rice flour mixture into pan, and let cook for a minute.

Add a bit of the pork/coconut mixture into each of the pancake cups and then cover with a lid to steam for a couple of minutes.

Take off the lid and continue cooking until the pancakes are nice and crispy on the bottom. Carefully take the banh khot out and place on a serving plate.

Garnish with the tom kho mixture and serve with lettuce, mint, cilantro, any other tasty Vietnamese herbs and nuoc cham.

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One to Eat While We Cook the Other One

When you visit one of my family members, they never greet you with “hello, how are you,” instead they ask “have you eaten yet?” No matter what the answer may be you should always say “no”. Even better, don’t even show up to their house with a full stomach unless you want to bust a serious gut. With this in mind, I should have known better when I went down to San Diego to visit my mom this week. Instead of going straight to her house, I stopped by a good friend’s house and pigged out on homemade paninis and strawberry shortcake while kickin’ it with her two adorable kids for a few hours.

Anyhoo, when I finally arrived at my mom’s and walked through the door, lo and behold there she was slaving away at the kitchen stove cooking despite being moody and having a serious allergy headache. She had just started preparing Bun Bo Hue, a central Vietnamese beef soup, while another dish was marinating.  I asked her why she was cooking two different meals, and she responded, “One to eat while we cook the other one.”  Yep, that’s totally my family…food always on the mind and in the mouth!

So this is the first of a series of recipes from my mother that I was able to document during my short visit to San Diego.

Mom’s Asian BBQ Ribs
(a.k.a. one to eat while we cook the other one)

3-5 lbs of short ribs cut lengthwise
1 tbls minced ginger
1 tbls minced garlic
1/2 cup minced green onion
1/2 cup soy sauce
1/2 cup honey
1 tbls sesame seed
1 tbls dark sesame oil

Mix all ingredients and marinate meat for 2 hours.  If you marinate it for more it will get too salty.

Grill to your liking, we prefer our meat to be medium to medium well, and serve with rice and some nice veggies.  Today we enjoyed our meat with watercress, tomatoes, and balsamic vinegar.

Chuc Mung Nam Moi

Happy New Year!