So I was going to start off writing ‘This is one of my mom’s specialties’, and then I realized how many times I’ve said that on this food blog thus far. I really have to give my mom credit for being so amazing in the kitchen, as her tips and tricks have taught me so much about being a good and efficient cook. Sticky rice and Chinese sausage is one of her go-to’s to make and bring to someone’s house. Why? Because it’s so incredibly easy and delicious. My recipe is a “quick” one, as many recipes require you to soak your sweet glutinous rice overnight (makes the texture more sticky), but from what I can remember, my mom actually will soak it for a good 4-5 hours for a quick ‘whip-it-up-early-in-the-day-and-bring-it-to-a-party’ version. Another time saver—I also cook my sticky rice in my simple and small (3 cup capacity) Tiger brand rice cooker. I’ve learned that some rice cookers tend to burn the rice (especially the larger ones), but I’ve never had that problem with my reliable mini one. As far as Chinese sausage, my mom’s favorite brand to use is California Sausage Inc, so I’ve come to prefer this brand as well, but feel free to use whichever brand works best or is available to you. Again this recipe is a simplified version, but you can also add pork or chicken floss (which I do quit often), Vietnamese sliced ham, or thin strips of egg omelette for a very fancy version—lots of texture and extra yumminess. In the end, the combination of the sweet Chinese sausage with the texture of the sticky rice is good enough to be a star on its own.

STICKY RICE AND CHINESE SAUSAGE (XÔI LẠP XƯỞNG)

Degree of difficulty: 1 ( on a scale of 1-5 )

Preparation time 4-5 hours (for sticky rice to soak; optional: if you have more time, feel free to soak the rice for longer if desired. Overnight is optimal.

Cook Time: 15 minutes for the sticky rice, 8-10 minutes for the Chinese sausage, additional time for other toppings (fried shallots/roughly 10-15 min, scallion oil/5 min)

 YOU’LL NEED

• A small rice cooker

• A medium/large frying pan

 INGREDIENTS

• 1 cup of sweet glutinous rice, soaked in water for 4-5 hours

  ( Tip: want it stickier? Soak for an extra hour or two. Want it extra sticky? Soak it overnight )

• 1/4 TSP sea salt

• 2 TSP neutral cooking oil (for the sticky rice)

• 1 TPS neutral cooking oil (for the Chinese sausage)

• 1/2 cup of sliced Chinese sausage

• Pork or chicken floss (optional topping)

• Scallion oil

• Fresh fried shallots (I recommend prepping this before hand or even the day before)

 DIRECTIONS

1. After your cup of sweet rice has soaked for about 4-5 hours (or more), strain the rice, wash it thoroughly, and transfer it to your rice cooker pot. Give the pot a nice shake to even out the rice, and add just enough water to barely cover the surface (since it has been pre-soaking, it does not need that much water). Add 1/2 TSP of salt and 2 TSP of cooking oil. Turn on your rice cooker (it should automatically cook for about 15 minutes).

2. Once the rice has finished cooking, immediately remove it from heat, and use the rice cooker spoon/spatula to mix the rice well. Allow the sticky rice to cool.

3. While the rice is cooling, heat up 1 TSP of neutral cooking oil in a non-stick frying pan on medium heat. Allow the oil to heat up for about a minute or two, the add in your slices of Chinese sausage in an even layer across the pan.

4. Using cooking tongs, turn the sausages every minute to get a nice and even cooking (you want to avoid burning the surface of the sausage slices). It should take about 8-10 minutes to finish cooking. Remove from heat and set aside.

5. Now transfer the sticky rice to a plate. If you are using pork or chicken floss, add it on top of the rice. Arrange your pieces of Chinese sausage directly on top of the rice (or if you’re using the pork/chicken floss, place the sausage on top of that). Gently spoon your scallion oil on top of the Chinese sausage, and then finally, sprinkle some fresh fried shallots on top. Enjoy!

Fried crispy seasoned pork bites also known as bánh tráng chiên giò sống—another dish inspired from my mom’s kitchen. I don't remember when my mom started making these, I just know that I loved standing there and eating them fresh, hot, and extra crispy, as she was frying them. Obviously I ruined my appetite with these little ăn nhậu ( to snack/drink) bites, but it was always worth it. I had never had this anywhere else but at home, so I wasn’t sure if it was an actual dish, but I looked it up recently, and it’s a real thing (at least different variations of it)! The best part about it is that it is insanely easy to make. It’s a great appetizer to have at parties, the kids love it, and it also pairs perfectly with a cold beer. Recipe below!

FRIED CRISPY SEASONED PORK BITES / BÁNH TRÁNG CHIÊN GIÒ SỐNG

Degree of difficulty: 1 (on a scale of 1-5)

Preparation time 15 minutes

Cooking time: 10-12 minutes

YOU’LL NEED

•  A medium to large food processor

•  A medium frying pan

• A medium mixing bowl

 INGREDIENTS (makes roughly 36 bite sized pieces)

• ½ pound of organic ground pork (you can sub with ground beef or ground chicken if you don’t eat pork)

• ¼ TSP sea salt

• ½ TSP freshly ground pepper

• ½ TSP sugar

• 1 TSP fish sauce

• 2 TSP minced garlic

• ¼ TSP baking powder (I used Alsa brand baking powder)

• ½ TSP water

• 4-6 sheets of round rice paper

DIRECTIONS 

1. In a medium sized bowl, mix together your ground pork, salt, pepper, sugar, garlic, and fish sauce. Mix well.

2. In a small bowl, combine the water and the baking powder, and immediately mix well with a small spoon until it begins to foam, then add it to the ground pork mix, and once again, mix well (I like to mix with my hands).

3. Placed the meat mix in a medium sized food processor, and process the meat until a fine paste is formed (about 2-3 min).

4. Place a piece of dry rice paper on a flat work surface. Using a large spoon or small spatula, spread the paste evenly on the rice paper, getting as close to the edges as you can. The thickness of the paste should be about 1/8”, and no thicker than ¼” (see photo above). 

5. Place another sheet of dry rice paper directly on top, lining up the edges. Smooth it out using your hands, and lightly push the meat mixture so that it is even and spread towards the edges.

6. Using a pair of kitchen scissors, cut roughly 2” strips, and then cut the strips into bite sized pieces. If the rice paper curls up, don’t worry about it. It’s not meant to be perfect! Place the bite sized pieces on a large plate, separating the pieces so that they don’t touch (the rice paper will get moist and cause the pieces to stick together).

7. Heat a frying pan on medium high, and coat the bottom of the pan with a neutral high-heat oil (safflower, canola, or grapeseed oil). Give it a few minutes to heat up properly, and then gently add in your bite sized pieces. Pan fry the pieces until they are a light golden brown, turning/flipping them when necessary. You may need to turn your heat down to medium so that they don’t burn. Each side should take 2-3 minutes each, but make sure you keep an eye on it while it is cooking. 

8. Transfer to a bed of napkins, and then to a serving platter. 

I’ve been super busy this week prepping for the Lunar New Year, which falls on Friday, February 12th. This year we are having some friends over to celebrate the Year of the Ox. The Year of the Ox is said to bring success in business, prosperity, and wellness to all of the signs. This particular Ox year (the metal element) is also considered positive for career advancements. Since I am my mother’s daughter, I definitely believe in all these things. I am not preparing a traditional meal this year, but am making a handful of my go-to favorites, and for the first time ever, will be serving my mom’s recipe for seafood/crab bánh canh. Bánh Canh is a thick noodle soup made with delicious tapioca noodles. I will be posting the recipe for my mom’s seafood/crab bánh canh next week. Also on the menu (and this week’s featured recipe): gỏi gà, known as Vietnamese Chicken salad. This is one of my favorite Vietnamese appetizers. I love the cool crispy texture, and the crunchiness of the toppings in tandem. The combination of all of the ingredients is *chef’s kiss*. There are so many different versions of gỏi gà out there, and they’re all delicious. I prefer mine on the simpler side, with these gorgeous tones of purples (from the cabbage and red onion) and vibrant greens (from the herbs). I live for the aesthetic, what can I say? Just as important as the salad itself is the dressing to drench it in. I spent a whole afternoon perfecting my dressing, as I found the recipes that I looked at online were just standard Vietnamese dipping sauce/nước chấm recipes. I have a favorite spot in Houston that makes the most divine dressing for their chicken salads, and I’ve been chasing after a similar taste since. The dressing must have a sweet and lime-ey element that makes the salad pop in flavor. No need for extra ginger or garlic, as I feel like too many flavors can be competing and distracting. You have to get the right balance. I think I got this right! Wishing you all a very Happy Lunar New Year, filled with prosperity, good health, and love. Chúc Mừng Năm Mới!

VIETNAMESE CHICKEN SALAD ( Gỏi Gà )

Degree of difficulty: 1½ (on a scale of 1-5)

Preparation time: 30 min for salad and dressing preparation

Cooking time: 45 min - 1 hour for the chicken

YOU’LL NEED

•  A large slicing peeler (optional) to thinly sliced the cabbage. If you don’t have one, thinly slicing with a knife is also an option.

•  A 5.5 quart (or similar size) stockpot to poach the chicken

• A medium mixing bowl or jar for the dressing/sauce

•  A large mixing bowl to toss the salad and serve

INGREDIENTS (serves 4-5 people)

 FOR THE CHICKEN

• 1 pound package of chicken thighs on the bone (4 pack)

•  2” Piece of ginger, peeled and bruised

• 1 small onion, peeled, with outer layer charred (charring is completely optional, but it always adds a smoky depth to the broth, and I do this with any dish that requires a broth, especiallyphở (Vietnamese noodle soup) and cháo gà (Vietnamese congee/porridge).

 FOR THE SALAD

• 1 small green cabbage, thinly sliced

• ¼ of a small red cabbage, thinly sliced

• ¼ small red onion, thinly sliced

• ½ cup fresh mint leaves

• ½ cup rau răm (Vietnamese coriander leaves)

• 2 Thai chilies, seeds removed, thinly sliced 

• ½ cup fresh cilantro, roughly chopped

• Crispy fresh fried shallots (to top finished salad with), see recipe for crispy fried shallots here.

• Dried roasted peanuts (also to top finished salad with)

 FOR THE DRESSING

• 5 TBS pure anchovy fish sauce

• 3 TBS lime juice

• 4 TBS sugar (NOTE: if you are being health conscious and using Stevia in the Raw, 1 TBS = 1.5 packets of Stevia. For 4 TBS, you will need roughly 6 packets, but I recommend adding the sugar in increments to get the right balance)

• 1 cup hot water

• 1-2 Thai red chilies, seeds removed, thinly sliced

DIRECTIONS

1.  Bring 7 cups of lightly salted water to a full boil in a large stockpot (roughly 5.5 qt stockpot). Once the water is at a full boil, place your charred (charring is optional) onion, ginger, and chicken. I prefer to place the onion and ginger in some cheesecloth, and tied with string to keep things neat, and to keep the broth clear for future use. Note:  If you need to add more water to cover ingredients, then do so. Once the water comes back to a full boil, reduce the heat to medium-low heat, and allow the chicken thighs to cook for 45minutes to 1 hour, until the chicken is no longer pink.

2.  While the chicken is poaching, make your dressing. Combine the cup of water with the fish sauce, the sugar, the chilies, and the lime juice. Mix or whisk well, and set aside. 

3.  Once the thighs have finished poaching, take them out of the pot, allow them to cool completely, remove the skin, and then remove the meat from the bones (tearing with your hands or a shredding with a fork). Strain and save the chicken broth for future use. 

4.  In a large bowl, combine the thinly sliced cabbage, herbs (mint, Vietnamese coriander, cilantro), sliced red onions, thinly sliced chilies, and the chicken. Add in your dressing and mix well. Serve topped with crispy fried shallots, dried roasted peanuts, and warm Vietnamese crispy rice crackers. Enjoy immediately.

Who doesn’t love egg rolls? I know I’d never turn one down. There is a lot of confusion over the name though. Up here in New York, these are called ‘spring rolls’, not ‘egg rolls’. And what we’d call spring rolls in my hometown of Houston, are considered ‘summer rolls’ up here. If we’re being technical, it really has to do with the type of wrapper you roll with. Traditional ‘egg roll’ wrappers are very thick and very crispy, and dipped in egg for richness. You will see these types of wrappers used with Chinese egg rolls. The result is a very thick and bubbly textured roll. In Vietnam, you’ll see layers of very thin rice sheets used (they’re absolutely delectable, by the way). I grew up using this specific type of thin flour based wrapper, and even though the packaging says ‘spring roll wrapper’, I’ll always call them ‘egg rolls’. This is just the way it is in Vietnamese culture. Confusing. Listen, all of them are called ‘egg rolls’ if they’re deep fried. It’s an unspoken understanding.

The recipe is based off of many of the different ways my mom has made egg rolls at home in the past. I pretty much know how to do this with my eyes closed—I’ve helped her so many times in the kitchen, after all. My recipe is simple, but absolutely tasty. The wonderful thing about egg rolls is that they are delicious in every way they are made. You can add other veggies like cabbage or jicama. You can also add crab, or skip seafood altogether (my recipe uses pork and shrimp). You can even make them vegetarian with a variety of veggies and tofu (the ones served at Buddhist temples are ah-mazing. There are no rules. After years of making my own egg rolls here in New York, I’ve concocted what I consider to be my perfect recipe, and I’m sharing it below with you all.This time around, I used my friend Cassie’s recommendation to spread the mix evenly in a pan, and then divide it into equal parts for an overall size consistency. Some would call this insanity. I call it commitment to the aesthetic. It’s actually very therapeutic, but know that you can skip this step if it’s too much for you. Simply scoop the mix from the bowl onto the wrapper, and arrange it horizontally (pictured below).

So I’ve started adding the degree of difficulty for each recipe. Everything will be scale between 1-5, 5 being the most difficult. But seriously, don’t be intimidated by numbers. Just take your time, allow yourself to make mistakes, and most importantly, enjoy the process. It will always turn out beautifully if it is made with care, attention, and love.

VIETNAMESE EGG ROLLS RECIPE (Chả Giò)

Degree of difficulty: 3 (on a scale of 1-5)

Preparation time (45 min-1 hour)

Cooking time: 6-7 egg rolls per batch for a 1.1L compact deep fryer - fry for 7 minutes (amount per batch and frying time may change depending on your deep fryer. You also have the option to fry them manually in a frying pan.

 YOU’LL NEED

•  1 large mixing bowl

•  A deep fryer (I love my Cuisinart compact 1.1 L deep fryer)

•  A neutral high temperature cooking oil, preferably safflower or grape seed oil (canola oil works as well, and is probably most commonly used)

• ·OPTIONAL: baking sheet around 10” x 15” dimensions, with about a ¾” depth

INGREDIENTS (mixture makes approximately 48 small sized egg rolls)

•  1 package of Spring Home brand spring roll pastry sheets, 125 mm (approx. 6” square), 50 qty (NOTE: If you want extra layers of crunch, you can use the full sized pastry sheets)

•  1 pound of organic ground pork (you can also use ground chicken as a substitute) 

• ¼ pound of fresh peeled & deveined shrimp, tails removed, minced or finely chopped in a food processor

• 3 green scallions stalks, finely chopped

• 1 small onion, finely chopped (makes about 1/2 cup of finely chopped onions)

  NOTE: After chopping your onion, placed in a strainer over a bowl so that the excess moisture is removed. This helps with reducing moisture to the overall egg roll, for a better crunch.

•  1 small carrot, peeled to remove outer skin, then julienned with a julienne peeler

• 1/3 cup of dried Earwood mushrooms, rehydrated in warm water for 15 minutes, drained, dried, then finely chopped

• 1/3 cup of clear glass noodles, also known as bean threads (cooked per packaged instructions), and roughly chopped or cut with scissors

•  1.5 TBS fish sauce (I prefer Three Crabs brand)

• 1 teaspoon chicken stock powder

• 1 teaspoon of sugar

• 1 teaspoon of ground pepper

• 1 egg yolk (whites removed) placed in a small dipping bowl

DIRECTIONS

• Defrost the package of frozen spring roll pastry sheets by leaving them out while you are preparing all of your ingredients. Then pre-peel the sheets apart and set aside. Meanwhile, gather your ingredients to make the egg roll mix

1. Using your hands, mix all of the prepared ingredients very well in a bowl (I like using vinyl gloves while doing this). Take a lot of time to make sure everything is fully blended.

2a.  OPTIONAL STEP FOR PERFECTIONISTS : Take your baking sheet and spread the entire mix onto the sheet as evenly as possible. Using either a butter knife or a spatula, divide the mix into thirds vertically, and then create rows of lines to create an even measurement so that each egg roll size will be consistent (see photo above for reference).

 2b. If you choose not to use a baking sheet for size precision, no problem, You can absolutely just use a spoon to scoop out the amount necessary per egg roll, just try to stay as consistent as possible (it doesn’t have to be perfect).

3. Scoop the desired amount onto the egg roll sheet (see above photo for reference). The sheet should be rotated so that it looks like a diamond with the bottom corner pointing towards you. Begin rolling the bottom corner of the sheet up, and then fold the sides in like an envelope. Continue rolling until you’re ready to seal. Using a clean applicator (I used a clean cotton swab, using my finger gets too messy), and dab a little bit of the egg yolk so that the top corner will seal the egg roll together. Gently press and then set on a platter. Continue this process until the whole mix is rolled.

4.  Now you are ready to fry. Pour the oil into the deep fryer and turn the temperature to 375 degrees. The oil will take about 10 minutes to pre-heat. 

 NOTE: I prefer to set the deep fryer over the stove for easy clean up, and use of the stovetop fan.

5.  Place 6-7 small egg rolls into the frying basket. Lower the basket, close the lid, and set your timer to 7 minutes. Please note that depending on how large your fryer is, how much oil you use, and how many egg rolls are placed in the basket, the timing may change. This timing and amount is specifically for a compact 1.1L deep fryer. You will have to experiment and adjust accordingly.

Note: You can also fry them in a frying pan over the stove, that way you will have more control over seeing when the egg rolls are done. Just make sure your’e turning the egg rolls, so that all sides are fried evenly.

6.  The egg rolls are complete once they are a light-medium golden color. Place on a bed of napkins, and repeat until all of the desired egg rolls are fried. They are best eaten warm.

7.   Vietnamese home cooked egg rolls can be eaten on a bed of vermicelli with all the fixings, or you can eat them as a snack, rolling them inside a layer of lettuce, some sliced cucumber, mint leaves, and dipped in Vietnamese dipping sauce (see previous post for dipping sauce recipe). I love the latter because of the crunchy texture and the combination of the warm and crispy egg rolls with the cool and crunchy lettuce and cucumber. 

I wrote a little bit about the history of pâté chaud and it’s French origins on my Instagram, and how the meaning of the French words, ‘pâté’ and ‘chaud’, have evolved over time. Unfortunately Instagram limits the amount of characters per caption/post, so on that platform, I am not able to go into full detail about anything really. Recipes have to be condensed. Directions are less detailed. One isn’t able to fully see how much goes into a dish. This is another reason why I chose to post my cooking adventures on my website. So here I am with my first recipe post—a simple and delicious recipe for pâté chaud that I put together myself. Not gonna lie, I think I shot a hole-in-one for this one. And on the very first try!

I wanted to talk a little bit about the effects of French colonialism on Vietnamese cooking (without going deep into the politics or ethics of colonialism in general). Ask any Vietnamese parent or grandparent about how they feel about the French or French colonialism, and one answer may vary from one person to the next. Some may think positively, some may think negatively, some may be personally traumatized, and some don’t think much about it at all. It’s really all about exposure and personal experience. But despite the political impact of imperialism on the country, I think we can all agree that the marriage of Vietnamese food with elements of French fare and influence, makes for the most beautiful blend of cuisine. It’s like seeing the silver lining in a negative situation. Some of the major ingredients that the French brought to Vietnam: onions, shallots, artichokes, potatoes, asparagus, coffee, baguettes. They also influenced the creation of phở, flan, and pâté chaud, among many other dishes. So although Vietnamese cuisine was influenced by many of its neighboring countries (mainly China), the incorporation of French influence makes it something truly special.

So, pâté chaud. They are essentially, meat pies. You can use your meat of choice, but I prefer ground pork as my base. Growing up, my mom would make pâté chaud for parties or snacking on the beach. I remember distinctly how they looked and tasted. She used Pepperidge Farm Puff pastry shells, which would come pre-made with a little ‘cap’ on top. They were tasty homemade versions that I’ll always look back on fondly as a part of my childhood. As I got older, we’d buy our pâté chaud pies from local Vietnamese bakeries, which were made a little bit differently. Honestly I’ve never had a pâté chaud I didn’t like. But some are definitely better than others. Lets talk ingredients. I’ve read that a butter based pastry sheet is better than a vegetable oil based one. And after making these, I will absolutely concur with that. With the butter based sheets, you’ll get a more delectably flavorful pie. Dufour Classic Puff Pastry. Oh-so-buttery, flakey, and melt-in-your-mouth goodness. For the meat mixture, I purchased an organic high quality package of ground pork (you can also ground your own pork using pork belly and pork shoulder). I also added in some creamy chicken liver mousse and classic pâté (which is thicker and chunkier), adding depth and texture to the mixture. I kept the recipe simple because I’m always trying to achieve the perfect balance without overwhelming the palate. If you have any questions regarding this recipe, feel free to fill out the contact form.

PÂTÉ CHAUD RECIPE

YOU’LL NEED

• 2 ¾” diameter cookie/pastry cutter (mini pies) OR 3 ¼” diameter cookie/pastry cutter (small pies); these measurements reflect the approximate quantity shown;

  feel free to use whatever you have in your kitchen, though keep in mind that quantities may change.

• Flour

• A baking sheet

• Parchment paper to line your baking sheet (if no parchment paper, grease your pan)

• A fork for sealing

INGREDIENTS (mixture makes roughly 24 mini pies or 12 small pies)

•  1 egg yolk mixed with 1 TBS water, whisked well 

•  Dufour Pastry Kitchens: Classic puff pastry (1 box=8 mini pies or 4 small pies, buy number of boxes according to how many you want to make)

•  1 pound of ground pork (alternatively, you can use ground dark meat chicken as sub)

•  1 small onion, finely chopped

•  3 stalks of green onion (light green to white part of stalks), finely chopped

•  ¼ cup of classic chicken paté

•  ¼ cup of high quality creamy chicken liver mousse

•  ¼ cup of rehydrated dried wood ear mushroom, chopped

•  1 TSP freshly ground pepper

•  1 TBS fish sauce

•  ½ TSP salt

•  1 TSP sugar

•  2 TSP chicken stock powder

DIRECTIONS

• Defrost the dough package for 3 hours, and use immediately after

• Preheat oven to 375 degrees

1. In a large mixing bowl, mix all of the above ingredients very thoroughly with your hands. Set aside.

2. Gently unfold the pastry and place on a floured work surface (per box instructions). Remove parchment papers and 

    dust both sides lightly with flour.

3. Using your desired size cookie/pastry cutter, cut your rounds and set to the side.

4. Once you’ve completed cutting out all your pastry rounds, begin with one layer.

5. Roll a single meatball with your hands, and place in the center of the round. Pat the meatball down a little bit to slightly flatten it. Make sure to leave about ½”

space around your meatball for sealing.

6. Dip your finger in the egg wash mix and paint some of the egg wash on the ½” pastry border.

7. Take another single piece of pastry round and place directly on top to assemble your meat pie. Use a fork to press down around the entire edge of the pastry

rounds, sealing the both layers into a single pie. Place on your prepared baking sheet and repeat until all your pastry rounds are used.

8. Bake for 22-25 minutes, until the pie has risen and is light golden brown on top.

9. Remove from the oven and allow the pies to cool.

10. Once cooled, you can paint a light layer of melted butter wash over the top of the pies for an extra buttery result.

NOTE: You can freeze any remaining meat mixture for future use.