Publication | chopsticksalley

Dec 19, 2016

Braised Pork and Egg by Victor Hong

Ingredients: Sauce: soy sauce, water, brown sugar, vinegar, garlic, pepper, green onions, 5 spice powder Pork ribs (Cut into bite-sized pieces) Peeled and boiled eggs Directions: Make the sauce by combining all the ingredients Add bite-size pieces of pork ribs, stew until tender, around 2 hours. Add peeled, boiled eggs. Adjust seasoning, it should be savory and sweet. Serve with rice, bread or noodles. It's super versatile! For a more Southeast Asia flavor, substitute coconu

Chopsticks Alley Eats

Dec 19, 2016

Mam Tom/Mam Ruot Sauce by Diem Tran

What is the difference between Mam Ruot and Mam Tom? Mam Tom is made from shrimp and comes from Northern Viet Nam , Mam Ruot is from South and Central Viet Nam. Mam Ruot is made from small shrimps. It takes at least 5-6 months to make so the smell is stronger and salter. :-) Ingredients: Sugar Lemon Mam Ruot Directions: Add sugar and 1-2 teaspoons of water, a few drop of lemon and mix them up Depending on how much Mam Ruot you have in a bowl, add sugar and lemon as desired

Che Khoai - Taro Coconut Pudding by Jennifer NK Nguyen

Chopsticks Alley Eats

Dec 19, 2016

Che Khoai - Taro Coconut Pudding by Jennifer NK Nguyen

Ingredients: 1/2 cup sweet rice, rinsed 2-1/2 cups water 3/4 lb taro, peeled and cut into the small cubes 1/2 cup sugar 1/4 cup canned coconut milk 1/8 tsp salt 4 pandan leaves Coconut cream 1/4 cup canned coconut milk 2 Tbs water 1/16 tsp salt 1/2 tsp cornstarch Directions: Mix all ingredients of coconut sauce together in a small saute pan, bring it to a boil. Set aside. In a medium pot, bring water to a boil Add taro and sweet rice, bring back to a boil Cover and simmer ov

Bun Thang - Healthy Chicken Broth for Noodles by Trami Nguyen Cron

Chopsticks Alley Eats

Dec 19, 2016

Bun Thang - Healthy Chicken Broth for Noodles by Trami Nguyen Cron

Ingredients: 1 large onion 8 cups of water Olive oil 2 chicken breasts Black peppercorn 1 tbsp Fish Sauce Salt Dry Squid (Optional) Directions: Cut onion into large chunks and saute in olive oil Add 8 cups of water Add 2 chicken breasts Add black peppercorn to simmer with soup Add 1 tablespoon sugar, fish sauce, and salt to taste Grill some dry squid on burner quickly to get charred flavor and add to broth Simmer until chicken is cooked (about 20 minutes) Adding the squid giv

Crispy Rice in a Clay Pot by Victor Hong

Chopsticks Alley Eats

Dec 7, 2016

Crispy Rice in a Clay Pot by Victor Hong

Ingredients: Clay Pot Oil Rice Toppings of choice Egg (Optional) Directions: Heat up the clay pot Add oil to coat the surface Add rice and toppings If adding egg, add it in the last 5 min of cooking Cook in low heat for 15 min with the lid on Serve with your favorite sauce Super easy to make! Enjoy! #food #recipe #vietnameserecipe #crispyrice

Chopsticks Alley Eats

Dec 7, 2016

Roasted Crispy Skin Pork by Cathy Bui

Ingredients: Pork meat with skin (Here, I used 2.2 lbs of meat) 1/2 bag of spicy bake mix 1 tsp 5 spice powder 1 tsp soy sauce 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder 4 tsp sugar 2 tsp vegetable oil Directions: Preparing the skin: Wash and clean the skin by rubbing with salt on the skin Use a knife to scrape off the hair if needed Boil a pot of water dip the skin side only into the water for 1-2 minutes and remove Place needles all over the skin Rub a small am

BBQ Chicken VietnamEazy Style by Trami Nguyen Cron

Chopsticks Alley Eats

Dec 6, 2016

BBQ Chicken VietnamEazy Style by Trami Nguyen Cron

Ingredients: Chicken thighs/breast/legs Marinating ingredients: Salt, Pepper, Garlic Powder, Vegetable Oil Thai Chili Chicken Sauce Directions: Marinate chicken with ingredients listed above Once the chicken is cooked, brush with Thai Chili Chicken Sauce and cook for the last 10 minutes I cook this on low so it takes about 50 mins and to 1 hour. The skin will be crispy with a this method. The end. #food #recipe #vietnameserecipe #bbqchicken

Chopsticks Alley Eats

Nov 29, 2016

Vietnamese Yogurt by Cathy Bui

Ingredients: 14 oz sweetened condensed milk (I used Black/White brand) 14 oz hot water 28 oz whole milk 1 pre-made yogurt (You can buy it at any Vietnamese deli. If not used American plain yogurt) Directions: 1. Stir together the sweetened condensed milk and hot water 2. Add in pre-made yogurt, stir, and siftI 3. Pour in glass container with a lid like mine below 4. Place glass container in a big pot of hot water (Water should be midway of the yogurt container) 5. Make sure t

Canh Ga Chien Nuoc Mam - Fried Chicken Wings in Fish Sauce by Chau Tuyen

Chopsticks Alley Eats

Nov 29, 2016

Canh Ga Chien Nuoc Mam - Fried Chicken Wings in Fish Sauce by Chau Tuyen

Ingredients: 2 lbs Organic Chicken Wings Peanut Oil Sauce: 1 Tbsp Premium Fish Sauce (Son's fish sauce preferably) 2 Tbsp granulated Sugar 2 Tbsp Garlic Powder 2 tsp Black Pepper 1 tsp Chili Flakes Directions: Wash and dry chicken wings. Deep fry chicken in peanut oil until golden and crispy. Mix fish sauce, sugar, garlic powder, black pepper, and chili flakes. Toss in crispy wings and mix well with sauce until wings are evenly coated. Place chicken in the oven at 350 degrees

Striped Bass with Fermented Tofu Recipe (Cá bass ôm chao) by Cathy Bui

Trami Nguyen Cron

Jul 24, 2016

Farci Cà Chua – Stuffed Tomato Farci

After work I had a sudden intense craving for our family’s favorite dish. Grandma used to make this and I remember we each got half a tomato stuffed with delicious pork, served with rice and some spicy chili in fish sauce. Farci was probably brought to us by the French. Merci! Hope you like it! Ingredients: 1 small onion finely chopped 6 cloves garlic finely chopped 1 lb ground pork 4 large firm tomatoes 1 can of tomato paste 1 tsp fish sauce (VietnamEazy style, otherwise you

Cathy Bui from Chopsticks Alley Eats Facebook

Jun 21, 2016

Pâté Chaud Recipe

Pastry Dough: 2 cups all-purpose flour 2 sticks butter 1 tsp salt 1 cup cold water Cut butter in small cubes and freezes 1 hour Add the frozen butter to the flour until they're covered. Make a well in the center of the flour & pour half cup cold water slowly. Make sure the flour absorbing the water and also squeezing the butter so it breaking a bit. Then add the rest of the water and continue to mix all together. You need rolling pin and shape into a rectangle. (Make sure to

Food • Culture • Society

Braised Pork and Egg by Victor Hong

Mam Tom/Mam Ruot Sauce by Diem Tran

Che Khoai - Taro Coconut Pudding by Jennifer NK Nguyen

Bun Thang - Healthy Chicken Broth for Noodles by Trami Nguyen Cron

Crispy Rice in a Clay Pot by Victor Hong

Roasted Crispy Skin Pork by Cathy Bui

Steamed Egg Cake by Tammy VQ Nguyen

BBQ Chicken VietnamEazy Style by Trami Nguyen Cron

Vietnamese Yogurt by Cathy Bui

Canh Ga Chien Nuoc Mam - Fried Chicken Wings in Fish Sauce by Chau Tuyen

Striped Bass with Fermented Tofu Recipe (Cá bass ôm chao) by Cathy Bui

Farci Cà Chua – Stuffed Tomato Farci

Pâté Chaud Recipe

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