Picture above: Ingredients for Che Thai, a Vietnamese-Thai dessert
Last year, I wrote a blog on a dish that was very special to me - the very first dish I learned to cook as a child:
Last year, I wrote a blog on a dish that was very special to me - the very first dish I learned to cook as a child:
After completing that journal entry, I wanted to write a new entry to keep a record of the dishes or treats my family would make or have when I was younger. Most of these food are either customized traditional Vietnamese food, or completely simple, family-made recipe.
Therefore, I will be keeping a photo journal of the food and treats my family would have from when I was a child until now!
Therefore, I will be keeping a photo journal of the food and treats my family would have from when I was a child until now!
History in the Making: Chè Thái
This dessert was a treat that I remember only eating at potluck parties when someone else who is not in my family would bring. I never recall any of my family members making this dessert for any parties and after trying my family's friend's AMAZING che thai (Thank you, Cao Family), I decided I wanted to learn how to make Che Thai.
Che Thai is the type of treat that can be customized in many ways based on what families would prefer to have in the drink. Therefore, there are many, MANY different recipe that can be found online if you were looking to make the drink. I made this dessert for the first time with Jenny Pham, based on the way her family would make it. From this first step with Jenny, I will continue to customize my Che Thai until I find the recipe that I really enjoy!
Che Thai is the type of treat that can be customized in many ways based on what families would prefer to have in the drink. Therefore, there are many, MANY different recipe that can be found online if you were looking to make the drink. I made this dessert for the first time with Jenny Pham, based on the way her family would make it. From this first step with Jenny, I will continue to customize my Che Thai until I find the recipe that I really enjoy!
First Attempt
The second attempt has my preferred list of ingredients.
The basic ingredients are found in almost every Che Thai recipe:
-Some form of milk or cream (milk, half & half, or evaporated milk)
-Coconut Jelly (can be strawberry-flavored also)
-Longan and/or Lychees
-Jack Fruit
-Grass Jelly (preferably green, if not, black)
-Palm Seeds
The better brand would be the Aroy-D brand, but other brands would work also! All of these ingredients can be found at any Vietnamese grocery stores such as Thanh Hung or Hong Kong.
-Some form of milk or cream (milk, half & half, or evaporated milk)
-Coconut Jelly (can be strawberry-flavored also)
-Longan and/or Lychees
-Jack Fruit
-Grass Jelly (preferably green, if not, black)
-Palm Seeds
The better brand would be the Aroy-D brand, but other brands would work also! All of these ingredients can be found at any Vietnamese grocery stores such as Thanh Hung or Hong Kong.
First, clean the cans and containers before opening them.
Drain all the fluids from every can of fruits EXCEPT for the two fruit flavors that you would like to use (I prefer Jackfruit and Lychee so far).
Also drain the juice from the regular coconut jelly but keep the juices from the red coconut jelly.
Drain all the fluids from every can of fruits EXCEPT for the two fruit flavors that you would like to use (I prefer Jackfruit and Lychee so far).
Also drain the juice from the regular coconut jelly but keep the juices from the red coconut jelly.
Cut the palm seeds and grass jelly into cubes. For the grass jelly, cut the cubes to have dimensions of half an inch.
After you finish cutting them, pour them into a big pot.
After you finish cutting them, pour them into a big pot.
Next, use a pair of chopsticks or forks to get the jack fruit and lychee out of the cans (since you can't pour the liquids away because you need the juices). Cut the jack fruit into strips of pieces and cut the lychee into halves (or leave them whole). Put everything into the pot!
For using this number of cans, pour the half and half until it covers a little more than half of the fruits and jelly. Pour the milk until it covers all of the contents, then add the two fruit juices that were saved into the pot. Add the coconut jelly into the pot (the red jelly is the thing that gives a pinkish color).
Stir well, then add sugar based on your taste and preference.
This dessert can be served as it is, or with ice in it (whole pieces or crushed). I prefer not to have ice in the drink because I like to enjoy the fruits and jelly without having to chew some cold and crunchy ice...
Below is a video instructions on how to make Che Thai:
Second Attempt
After this first attempt, I wanted to make a better Che Thai by adding and removing some of the ingredients from my first attempt.
My original list was this:
-Some form of milk or cream (milk, half & half, or evaporated milk)
-Coconut Jelly (can be strawberry-flavored also)
-Longan and/or Lychees
-Jack Fruit
-Grass Jelly (preferably green, if not, black)
-Palm Seeds
I still like the mix of milk and half&half and I noticed that my family really liked the coconut jelly and the strawberry-flavored coconut jelly.
I noticed that I did not like the Palm seeds nor did I like the texture of the lychee compared to the texture of the longan.
So my new list of ingredients are listed below:
-milk and half & half
-2 regular coconut jelly and 2 strawberry-flavored coconut jelly
-2 cans of Longan
-1 can of Jack Fruit
-1 can of Grass Jelly (preferably green, but I couldn't find it, so black it is...)
The steps are still the same as the first attempt.
However, we'll be using the juices from both cans of longan and from the can of jack fruit.
I also decided to cut the grass jelly into even smaller cubes, helping a lot with the even distribution of the plain jelly.
I also ended up using the whole half gallon of half&half and some milk in order to make more of the milk drink compared to the contents since the juice would turn out really well. I almost freaked out because of the bland taste, but I forgot that adding sugar would greatly help with the taste.
This new Che Thai was a lot tastier than the first one and I'll continue to try to make a better Che Thai whenever I have the chance to do so.
My original list was this:
-Some form of milk or cream (milk, half & half, or evaporated milk)
-Coconut Jelly (can be strawberry-flavored also)
-Longan and/or Lychees
-Jack Fruit
-Grass Jelly (preferably green, if not, black)
-Palm Seeds
I still like the mix of milk and half&half and I noticed that my family really liked the coconut jelly and the strawberry-flavored coconut jelly.
I noticed that I did not like the Palm seeds nor did I like the texture of the lychee compared to the texture of the longan.
So my new list of ingredients are listed below:
-milk and half & half
-2 regular coconut jelly and 2 strawberry-flavored coconut jelly
-2 cans of Longan
-1 can of Jack Fruit
-1 can of Grass Jelly (preferably green, but I couldn't find it, so black it is...)
The steps are still the same as the first attempt.
However, we'll be using the juices from both cans of longan and from the can of jack fruit.
I also decided to cut the grass jelly into even smaller cubes, helping a lot with the even distribution of the plain jelly.
I also ended up using the whole half gallon of half&half and some milk in order to make more of the milk drink compared to the contents since the juice would turn out really well. I almost freaked out because of the bland taste, but I forgot that adding sugar would greatly help with the taste.
This new Che Thai was a lot tastier than the first one and I'll continue to try to make a better Che Thai whenever I have the chance to do so.
La Hán Quả
This drink is made from a Chinese-native fruit, called "luóhàn guǒ," that the Vietnamese would call "La Hán Quả." This fruit is also called the "Arhat Fruit."
My parents would buy the instant-beverage packages for my sisters and me to drink because this fruit have effects that would benefit the health (it can help with heat strokes, coughs, constipation, and diabetes).
What you would need is a small pack of the mix and a hot glass of water. Depending on your preference for the taste, you may add in half a block, or the whole block of the mix into the hot water.
My parents would buy the instant-beverage packages for my sisters and me to drink because this fruit have effects that would benefit the health (it can help with heat strokes, coughs, constipation, and diabetes).
What you would need is a small pack of the mix and a hot glass of water. Depending on your preference for the taste, you may add in half a block, or the whole block of the mix into the hot water.
When I was younger, I always enjoyed watching the block dissolve as "bubbles" rise from it. I would usually sit and wait for the bubbles to stop before stirring the drink since the block is softer at this time, but you can stir it before then. Once you stir the drink, it's ready to be served.
A fun fact: The last time I drank this drink before I started drinking this La Han Qua drink again was before my family moved to Spring from Humble in 2006. It was just this year in 2013 that I found the package of the mix again. Because there was no expiration dates on the box and because the blocks looked completely normal, I decided to try drinking this again. When I was younger, I would use half the block for a glass of water. Now, I find that to be too bland, so I would have to use one whole block for the drink.
Another variation of this drink would be to use the fresh fruits. The Lo Han Guo mix tend to include additional flavoring, so the fresh version is much healthier, but much less flavorful. Here are some photos of the actual fruit used to make this same drink.
Another variation of this drink would be to use the fresh fruits. The Lo Han Guo mix tend to include additional flavoring, so the fresh version is much healthier, but much less flavorful. Here are some photos of the actual fruit used to make this same drink.
Lemon and Ham: Chanh và Ham
This is one of the many snacks my mom would make for my sisters and me when we were very young. As noted in my very first blog entry on childhood food, my mom came up with these type of snacks so that we can make our own food whenever we're hungry.
Literally, all you need is the ham of your choice and lime for this snack. Cut the ham into small pieces then squeeze some lemon onto the ham. After you mix them together, the snack is ready for some tummies.
Literally, all you need is the ham of your choice and lime for this snack. Cut the ham into small pieces then squeeze some lemon onto the ham. After you mix them together, the snack is ready for some tummies.
Chicken Salad Sandwich and Chicken Tortillas
This is something my mom also came up as a lunch or dinner entree. At first, we always called it "chicken with mayo and butter," but after a few years, we found out that this is considered to be "chicken salad."
So first, make sure you have the mayo, the butter (or any buttery-like substitute), the baked chicken (my family usually buy them from Krogers or Walmart), and bread (preferably whole-wheat bread since it's healthier...). Warm the chicken up, then rip the chicken apart (or cut them apart).
So first, make sure you have the mayo, the butter (or any buttery-like substitute), the baked chicken (my family usually buy them from Krogers or Walmart), and bread (preferably whole-wheat bread since it's healthier...). Warm the chicken up, then rip the chicken apart (or cut them apart).
Add the mayo and butter until it suits your taste then plop some of the chicken mix onto a piece of sandwich.
My sisters and I would usually add in finely cut pieces of cool spicy jalepenos into the mix. We would also occasionally eat this sandwich with lettuce (if someone already washed the lettuce for us).
Condensed Milk with Bread (Sữa Đặc Có Đường)
In Vietnam, one of the many common treats for the poor Vietnamese people who could not afford to buy fresh milk was condensed milk. Condensed milk would be used to substitute milk and sugar, making it something that the people would treasure.
One of the things they used condensed milk for is to dip their bread in it to eat. Ever since my parents came over to America from Vietnam, they continued to eat this, and when we were younger, my parents would give this to my sisters and me for breakfast when they open a can of condensed milk to make their coffee early in the morning.
One of the things they used condensed milk for is to dip their bread in it to eat. Ever since my parents came over to America from Vietnam, they continued to eat this, and when we were younger, my parents would give this to my sisters and me for breakfast when they open a can of condensed milk to make their coffee early in the morning.
It was not until the publications about high blood sugar and high cholesterol that my parents began trying to avoid using condensed milk.
Condensed Milk with Coffee or "Vietnamese Iced Coffee" (Cà Phê Sữa Đá)
The Vietnamese coffee originated from the French's influence in Vietnam during the 1800-1900s. Normally, the Vietnamese would use the "Cafe du Monde" brand of coffee to brew their coffee in a French coffee filter (the Vietnamese call it the "cà phê phin").
Pictured below is the Cafe du Monde cofee, the coffee filter, and typical brands of condensed milk that are used today.
Pictured below is the Cafe du Monde cofee, the coffee filter, and typical brands of condensed milk that are used today.
Typically, you would add the condensed milk into a glass, place the coffee filter (with the coffee inside) on top of the cup, then pour hot water into the filter.
Normally this is called "Ca Phe Sua Da" which translates to "iced coffee," so once it finish brewing, add ice into the coffee before drinking. However, many people also drink this as a hot coffee.
Above is the traditional and common way to make the Vietnamese Iced Coffee. Now, many people (such as my family) use instant coffee instead of the Cafe du Monde brand. For a side note, there are people who believe that the true Vietnamese coffee has to be brewed the traditional way.
Above is the traditional and common way to make the Vietnamese Iced Coffee. Now, many people (such as my family) use instant coffee instead of the Cafe du Monde brand. For a side note, there are people who believe that the true Vietnamese coffee has to be brewed the traditional way.
Broccoli with Fish Sauce
Fishsauce is one of the most heavily used condiments in the Vietnamese culture. Fish sauce is used as a cooking sauce or a dipping sauce. My mother used to make us eat vegetables by cooking broccoli with butter. However, when we found out that butter was unhealthy and that I was unable to eat butter due to my body's health problem, she stopped cooking broccoli in that manner and would boil the broccoli for us to eat and drink.
She figured we didn't like boiled broccoli, so she decided to steam the broccoli and had us dip them with plain fish sauce. This is when we realized that we do like to eat it this way, and we continued to eat broccoli like this since. A lot of people would dip broccoli, lettuce, cucumbers, or mangoes with fish sauce since it's such a common practice.
She figured we didn't like boiled broccoli, so she decided to steam the broccoli and had us dip them with plain fish sauce. This is when we realized that we do like to eat it this way, and we continued to eat broccoli like this since. A lot of people would dip broccoli, lettuce, cucumbers, or mangoes with fish sauce since it's such a common practice.
On a side note about fish sauce: most Vietnamese families tend to use two common brands of fish sauce: the "Three Crabs" brand and the "Squid" brand. The Three Crabs brand tend to be lighter and have a better scent when used in "making" fish sauce (something that will be scene in the "Banh Xeo" section) and in using them as a dipping sauce. The Squid brand seems to be darker and heavier scented.
For my family, we only use the Three Crabs brand to make fish sauce and to dip food into the sauce. As for cooking, we wouldn't use the Three Crab brand because the taste is too light after it is finished cooking. Therefore, we would use the Squid brand for cooking! Other Vietnamese families have different opinions about this, but at the same time, many share the same opinion~
Below is a photo of the Squid Brand fish sauce!
For my family, we only use the Three Crabs brand to make fish sauce and to dip food into the sauce. As for cooking, we wouldn't use the Three Crab brand because the taste is too light after it is finished cooking. Therefore, we would use the Squid brand for cooking! Other Vietnamese families have different opinions about this, but at the same time, many share the same opinion~
Below is a photo of the Squid Brand fish sauce!
Soy Milk (Sữa Đậu Nành)
For the longest time I can remember, my family would always drink the Yeo's Soy milk. At first when in the 1990s, there were only the yellow can of Soymilk. This is the original Malaysian soy milk they sold. Normally, back when my family lived close to Houston's Chinatown area, my mother would always take me out to restaurants before or after her work to buy one or two cans of soy milk to drink every day (or at least every other day).
The green Yeo's Soy milk, the "Vietnamese style soy milk," came out years after the original one did. The green soy milk is very similar to the yellow soy milk, but has more artificial flavors (one I believe to be coconut-flavor) into the drink to make it sweeter than the original.
The green Yeo's Soy milk, the "Vietnamese style soy milk," came out years after the original one did. The green soy milk is very similar to the yellow soy milk, but has more artificial flavors (one I believe to be coconut-flavor) into the drink to make it sweeter than the original.
A side story about my mother taking me to the Chinatown restaurants in the 1990s: Before we moved from Chinatown to Humble, my mother worked in residential real estate investments where she would repair homes and put them up for rent. Usually, she would take me with her, so she would stop by one specific restaurant to buy me a Vietnamese egg noodle soup (to-go in one of those big foam containers) and two cans of the yellow Soy milk. Back then, I followed my mother everywhere she went because I wanted to stay with her.
I forgot about how she would buy me the soup and the soy milk until I met a friend (Jenny) in 2013 who took me out to a restaurant to try a clear noodle soup that she liked. As soon as I tried the soup that Jenny bought, the broth in that soup made me remember something from a very, very long time ago - the egg noodle soup that my mom bought for me almost every day in Chinatown. That's when I set out for a mission: to find the store my mom always took me to.
I forgot about how she would buy me the soup and the soy milk until I met a friend (Jenny) in 2013 who took me out to a restaurant to try a clear noodle soup that she liked. As soon as I tried the soup that Jenny bought, the broth in that soup made me remember something from a very, very long time ago - the egg noodle soup that my mom bought for me almost every day in Chinatown. That's when I set out for a mission: to find the store my mom always took me to.
Sadly, even to December of 2013, I still have not been able to find the soup that I've been looking for. My mom and I can't remember if it was a chicken, seafood, or combination soup. We only remember that it was an egg noodle soup in Chinatown on Bellaire Blvd. And even if I happen to walk into the right store, the management and cooks have probably changed within the past 15-16 years. But at least now, I won't forget about this memory of me and my mom.
Dưa Gang (Cucumis Melon)
Back when my family was living in Humble, our AC in the trailer home was not as strong as little kids would want it to be. In the summer, our parents would buy us a lot of ice cream, make frozen popsicles or milkshake, and had us drink iced soda. One year, they decided to buy this summer-season melon to see if we liked it or not, since the fruit is supposed to be able to cool a person's body temperature. Turned out that we actually loved the fruit!
All you have to do is peel off the skin of the melon, remove the seeds, then slice the melon into pieces and place them into a bowl or container. Add crushed ice into the bowl/container then mix it up. Finally, add the sugar into the mix according to your tastes.
I have no idea if "Cucumis melon" is the actual name for this fruit, but I recently learned that the Vietnamese name of the fruit was called "Dua Gang," something that my parents didn't tell me for years. Every year when I wanted more of this fruit from the year of 2000 to 2013, I would ask my parents to "buy that green melon that you'd buy in the summer to eat with ice and sugar."
Why did they not tell me that the fruit had a name? ._.
Why did they not tell me that the fruit had a name? ._.
Ham with King's Hawaiian Sweet Rolls
Between the years of 2001-2007, my sisters and I would take Tae Kwon Do classes after my mother leave from work. She'd always have to buy us or make us snacks before our practices since martial arts require A LOT of energy (and food). One of the things she would do the most is stop by a bakery in Food Town to buy us cheese-and-ham filled croissants. The other thing she would do is take us to McDonald's for burgers or nuggets. She then decided to give us food that she though to be "less fattening:" ham with King's Hawaiian sweet rolls. Usually, she would buy the Budding chicken or turkey ham for us to eat with the sweet rolls. This was one of the snacks that I continue to eat when I do have a chance.
Funny thing about me and the sweet rolls: as seen in the second picture below, I like to flatten my sweet rolls if I were to eat it plain. My sisters thought I was weird but I met someone who also do the same thing when she eats her sweet rolls - Jenny.
Funny thing about me and the sweet rolls: as seen in the second picture below, I like to flatten my sweet rolls if I were to eat it plain. My sisters thought I was weird but I met someone who also do the same thing when she eats her sweet rolls - Jenny.
Bánh Xèo ("Sizzling Cake" or Traditional Vietnamese Crepe) and
Making Fish Sauce (Nước Mắm Pha)
Banh Xeo is one of the Vietnamese dishes that are very, very time-consuming to make because of the preparation and waiting time. My family would make our own banh xeo for special occasions. In the years we don't have time to make our own banh xeo, someone in the family would go out to the Vietnamese festivals (held at a church or temple) to buy banh xeo from the festival shops. The last time I had banh xeo was last month when my mother went to a church fair to buy them. Before that, the last time I had banh xeo was probably over a year ago.
My father found some banh-xeo-preparation powder, so he decided he wanted the family to make banh xeo again. He chose Thanksgiving weekend to make them, but due to tests and projects that my sisters and I had, we weren't able to help out this time.
A note about Banh Xeo is that they were normally eaten with soy sauce, but another variation substitute soy sauce with the mixed Fish sauce. This blog entry will contain instructions of how to make Banh Xeo and the fish sauce! So here it is!
(Not in any specific order):
-Prepare the shrimp by peeling the skins and chopping them into pieces if they are large shrimp
-Prepare the pork by cutting the pork then marinating pork with chopped green onions and the Squid brand fish sauce
-Cut extra green onions and leave them on the side (to be used by the mix)
-Prepare the bean sprouts by washing and draining them
-Chop the garlic to prepare for making the fish sauce
-Make sure you have lime, chili paste, a limey soda (7up or Sprite), and the Three Crabs brand fish sauce (or any crab-brand)
My father found some banh-xeo-preparation powder, so he decided he wanted the family to make banh xeo again. He chose Thanksgiving weekend to make them, but due to tests and projects that my sisters and I had, we weren't able to help out this time.
A note about Banh Xeo is that they were normally eaten with soy sauce, but another variation substitute soy sauce with the mixed Fish sauce. This blog entry will contain instructions of how to make Banh Xeo and the fish sauce! So here it is!
(Not in any specific order):
-Prepare the shrimp by peeling the skins and chopping them into pieces if they are large shrimp
-Prepare the pork by cutting the pork then marinating pork with chopped green onions and the Squid brand fish sauce
-Cut extra green onions and leave them on the side (to be used by the mix)
-Prepare the bean sprouts by washing and draining them
-Chop the garlic to prepare for making the fish sauce
-Make sure you have lime, chili paste, a limey soda (7up or Sprite), and the Three Crabs brand fish sauce (or any crab-brand)
For the Banh Xeo mix, my family usually use this powder to prepare the mix:
You would have to add water, coconut milk, brown sugar, some salt, and the prepared green onions to make the mix. Also begin to lightly cook the shrimp and pork while making the fish sauce:
Pour or squirt the fish sauce into a big-ish bowl. Add lime and garlic into the bowl, followed by water and soda. After mixing the fish sauce for a bit, add sugar and the chili paste. Normally, my family would "taste" the fish sauce to check whether or not it needs more of a certain ingredient.
Pour or squirt the fish sauce into a big-ish bowl. Add lime and garlic into the bowl, followed by water and soda. After mixing the fish sauce for a bit, add sugar and the chili paste. Normally, my family would "taste" the fish sauce to check whether or not it needs more of a certain ingredient.
Spread oil onto the skillet, then stir the banh xeo mix before pouring them to cover the skillet completely. Cover the skillet with a lid for 3-4 minutes.
Add the beansprouts, shrimp, and pork onto the partially-cooked layer of banh xeo "flour" then fold it in half and press to seal it. Cover the skillet with a lid for another 3-4 minutes, then remove from skillet and place onto a plate. Repeat all of these steps as needed to make however much you want.
The Pham Family had this "banh xeo" for their 2013 Thanksgiving Dinner! My mother and father spent almost 3 hours to make a meal for us while my sisters and I (and Jenny) were studying for our tests and working on our projects.
The Pham's Spaghetti
This spaghetti was the first thing I learned to cook from my older sister. The only other food-related thing she showed me before this was making mayo-and-ham sandwiches. After I learned how to cook the spaghetti, I changed it up by using lean beef meat instead of regular beef meat, by draining the beef's fat completely, and by scooping up excess juices from the sauce.
Later on, one of my younger sister also learned how to cook this spaghetti, and she was able to do when I did without making everything too dry.
This spaghetti (along with the younger sister's strawberry slushie) are one of the things my friends remember when they try it. Once, they went to the extent of asking me to cook spaghetti for them (a group of 15) as a camp meal.
So here's the steps for this special Pham sisters' spaghetti!
1) Make sure you have the spaghetti noodles, the ground beef, and the Ragu pasta sauce. My family prefer the "super chunky mushroom" Ragu, and we would usually use 1 pound of ground beef for 1 bottle of Ragu.
2) Brown the ground beef, then drain the fats as much as possible.
3) Pour the Ragu into the pot of ground beef and stir until the sauce starts to simmer. You can cover the cap as you wait for the meat to cook. A thing my younger sister and I do is that we'd remove the excess tomato juice that comes up while the sauce simmers, so do so if you wish to!
4) Finally, bowl the spaghetti noodles, then you have everything for the spaghetti.
My sisters and I usually add cut cheese to our spaghetti. Some people even like to add the Sriracha hot sauce to their spaghetti also~ so there's the spaghetti!
Later on, one of my younger sister also learned how to cook this spaghetti, and she was able to do when I did without making everything too dry.
This spaghetti (along with the younger sister's strawberry slushie) are one of the things my friends remember when they try it. Once, they went to the extent of asking me to cook spaghetti for them (a group of 15) as a camp meal.
So here's the steps for this special Pham sisters' spaghetti!
1) Make sure you have the spaghetti noodles, the ground beef, and the Ragu pasta sauce. My family prefer the "super chunky mushroom" Ragu, and we would usually use 1 pound of ground beef for 1 bottle of Ragu.
2) Brown the ground beef, then drain the fats as much as possible.
3) Pour the Ragu into the pot of ground beef and stir until the sauce starts to simmer. You can cover the cap as you wait for the meat to cook. A thing my younger sister and I do is that we'd remove the excess tomato juice that comes up while the sauce simmers, so do so if you wish to!
4) Finally, bowl the spaghetti noodles, then you have everything for the spaghetti.
My sisters and I usually add cut cheese to our spaghetti. Some people even like to add the Sriracha hot sauce to their spaghetti also~ so there's the spaghetti!
Tuna with Ketchup and Rice
This dish is something that my mom came up for us to eat. Elizabeth ended up learning how to cook this dish and customized to how we really like it. The recipe can be found in the button above that would direct you to her blog page.
Another version of this plate is cooking cooked rice in the ketchup tuna instead of serving the cooked tuna on cooked rice.
Below are some pictures taken from the blog page.
Another version of this plate is cooking cooked rice in the ketchup tuna instead of serving the cooked tuna on cooked rice.
Below are some pictures taken from the blog page.
Ruốc and Rice
Ruoc is dried pork with flour and seasoning. This is one of the things the poor Vietnamese would usually buy when they don't have money to buy meat. Ruoc can be eaten with just rice, so this can actually be a main entree for a meal.
The picture below includes two different ruoc of the same brand. The red one has additional soy sauce flavoring and is the ruoc that my family likes to buy.
The picture below includes two different ruoc of the same brand. The red one has additional soy sauce flavoring and is the ruoc that my family likes to buy.
Usually, we would just eat ruoc normally by adding some of it onto rice and mix it. But my mom likes to put them into a sandwich bag to make rice balls so we can eat them as a snack while we're studying or playing.
More food to come, including...
-Bitter Squash with Ground Pork
-Che Dau Den
-Dad's Homemade Pho
-Canh Mang
-Strawberry Slushie
-Ice Cream with Banana and Nuts
-Banana and Nuts... and bread.
-"Mommy's Pizza:" Sandwich and Cheese
-Food. Food. Food.
-Che Dau Den
-Dad's Homemade Pho
-Canh Mang
-Strawberry Slushie
-Ice Cream with Banana and Nuts
-Banana and Nuts... and bread.
-"Mommy's Pizza:" Sandwich and Cheese
-Food. Food. Food.