I started this blog in 2008 when a friend asked me how to make some Vietnamese dishes and I thought this would be the easiest way for me to share recipes. I had no idea what blogging was back then and didn't really take it very seriously. It was just a way for me to jot down cooking instructions and snap some pictures for better clarification. I never imagined in a million years that my little old blog would still be here today. This blog mainly focus on Vietnamese cooking because it's my passion. Not only do I want to learn as much as I can about it but I want to share that knowledge with everybody to help preserve our culture. I often relate my recipe post to my family life and old memories from Vietnam because it has shaped me into who I am today.
Even though you only see me posting about Vietnamese food I love all kinds of food! I experiment with all kinds of cuisine in the kitchen. Maybe one day I will expand my cooking repertoire on my blog but for now I will stick with what I know best. I will leave you with a few facts about myself. Thank you for visiting and I hope I have helped you in the kitchen in some way.
1. I grew up watching my mom and aunts cook. They did not use measuring tools, instead they are constantly tasting their ingredients throughout the cooking process. To me your five senses are the best measuring tool you will ever have. This means I do not use measuring tools either and a lot of the time my post will not have exact measurements. I will try my best to give you an estimate of the ingredients.
2. I'm not a chef, i'm not a writer, and i'm not a photographer. But i'm definitely an enthusiast when it comes to cooking, writing, and photography. Because i'm not a professional in any of these areas I am bound to make mistakes, so please forgive me!
3. When I was little, a "fortune teller" told my dad that he would be eating good because of me one day. I guess for a moment he thought I was going to be rich one day (sorry dad maybe one day I will win the lottery!).
4. My family is from Northern Vietnam, we lived in Southern Vietnam, and my favorite Vietnamese foods are from Central Vietnam.
hey im a big fan, i want to ask u a ? my mom use to make this stuff tufo w pork inn a tomto s it was so good but i dont know anyone tht knows how to make it i was hoping u made any ideas for me? tuan n
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DeleteRooms for 15 December 2016
Plenary Room and Lunch: Sta. Maria 3 (2nd Floor)
Breakout Rooms: San Cristobal (2nd Floor), San Pablo (2nd Floor), San Martin (2nd Floor), Nina 1 (First Floor)
Conference Dinner: Sta. Maria 1 & 2 (2nd Floor)
Rooms for 16 December 2016
Breakout Room and Lunch: Nina 2 (First floor)
Breakout Rooms: San Cristobal, San Pablo, San Martin, (2nd Floor), Nina 1 (First Floor)
There is no dinner for 16 December 2016
Tuan,
ReplyDeleteYes I know exactly what you are talking about! That's actually one of my personal favorite as well, Dau Hu Chien Nhoi Thit Sot Ca. It will definitely be an entry in the near future, please bare with me. Thanks for stopping by :)
Thuy, I have traveled for a living for 25 years and have tried many cuisines. I am a BIG fan of Vietnamese as it blends French and Asian and Chinese all together with herbs and spices and all kinds of meats and vegies. I learned all about Vietnamese from imigrants here in Hbg, PA and from dining at places like Kim Son in Texas...great restaurant!!!!
ReplyDeleteWhen my Vietnamese friends moved to Florida I was forced into learning how to cook Vietnamese for myself. It is exciting food to prepare.
I love Banh Xeo and Mi Xao Don and I make Pho and Hu Tieu and my family begs for Cha Gio and Banh Coun at the Holidays when we gather as a family. My little grand children start off eating Banh Bao buns and soon are trying it all. I love your blog and I love to cook. Nothing is better than food prepared by ones own hands.
I agree with you about Hu Tieu. Hu Tieu (or Saigon Soup) is open to all interpretation. My stock is always the same(pork and seafood and NuocMam & garlic)...but I use grilled marinated pork, shrimp, scallops,Bar-B-Que'd veal heart (thinly sliced), shrimp balls, fish balls, squid, quail eggs, home made pork shrimp dumplings(wonton wrappers), grilled chicken hearts, little crispy Banh Xeo crepes with whole shrimp in the middle (as a topping to finish)ground pork......I use any combination of all these things (never all of them....we decide at the time of each meal want we want as our "dressing" on the noodles (Banh Pho & Mi yellow noodle) w/ greens (escarole..baby bok choy..minced celery..sweet onion) and chili peppers or jalapenos bean sprouts and cilantro.
My grown children now both cook Vietnamese and love Mi Xao Thap Cam and Bank Xao and any variation of Bun Bi w/ marinated grilled assorted meats, on vermicelli or jasmine rice, served with cucumber/celery hearts/bean sprouts/ and a fried egg dressed on top at finish... and home made spicy Nuoc Cham.
love your Blog teach my something new please Andy
Andy,
ReplyDeleteYour comment really made my day! I really appreciate you taking the time to leave me a comment and I will try my best to post more traditional recipes :)
Where did you buy your cuisinart fondue pot set? Ive been searching all over for a set that comes with the plates like yours but cant find it anywhere.
ReplyDeleteHi,
ReplyDeleteHere's the link to the fondue set.
http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=13088489
I already have the pot for it but im still trying to find the plates that are attached. Where did you get the plates?
ReplyDeleteMy got the plates from costco a couple years ago. I tried getting some for myself but I don't think Costco carry them anymore.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHi! I'm a new fan of yours :) Your cooking looks so much like my mom's and I just love her food. Thanks for posting!
ReplyDeleteThank you Chi, always a joy to hear I have a new reader :)
ReplyDeleteCongratulations on an impressive site. The background information gives context to your recipes. How do find the time to not only publish great cookbooks but also maintain such an interesting site? Your great photographs bring your site to life but of course the star is your selection of wonderful recipes. I find your site is very easy to navigate and your placement of photographs entices the visitor to visit your recipes. I live in Australia and through your site it reinforces my belief that we are all a part of the same global family. Thanks!
ReplyDeletePaul http://www.allaboutcuisines.com/recipe-sites/vietnam
Paul,
ReplyDeleteThanks for visiting and featuring my blog on your site, I am very honored and appreciative! Must admit it was a lot of work especially while I was in school. There are months when I do not post anything at all even though I have many recipes line up. I take my time producing each post because its more than just sharimg recipes but also preserving my heritage and memories. Over the years my passion for food and photography grow more and more each day and it's a joy hearing people like my food photos and blog. Thanks again and happy eating!
I have been following your blog for quite some time, even though frankly I don't have time to do a lot of cooking. Yet I enjoy Vietnamese food and I'm fascinated by your recipes and your beautiful blog. Thank you so much!
ReplyDeleteAnonymous,
ReplyDeleteThank you I'm always glad to have readers wanting to learn more about Vietnamese cuisine.
I love vietnemese food. My mother inlaw has taught me how to cook a lot of the recipes you have listed but I can't wait to try more of yours. I like how you post pics along with recipes and alittle history. My son loves com thit nuong so excited to try to make it!
ReplyDeleteThank you!
Alicia
I just stumbled onto your blog through instagram. Your dishes look amazing and I can't wait to check out the rest of your blog!
ReplyDeleteI love the part you metioned where your family is from, and where you were born... but the food you love to eat. Anyway, I love your blog, it's nicely done.
ReplyDelete... where you lived
ReplyDeleteI'm surprise if you have not opened a restaurant yet. I know many restaurant owners/chefs not even know many dishes like you do.
ReplyDelete