vietnamese food


YES. something Vietnamese featured in something popular and it’s not bloody Phở . It’s nigh miraculous. I attribute Bánh xèo to family gatherings where all my aunts are at each other’s throats, loudly yelling over the top of each other that their methodology is wrong. .. it’s a terrifying image to say the least. Bánh xèo is labour intensive (and it doesn’t taste that heavveeennnly shh) with many components, a bean filling, beansprouts, pork belly, prawns, and an assortment of herbs such as mint and perilla tied off with  nước chấm .The coconut milk and herbs lend a fragrance to the dish that prompts you to effortlessly eat five. As this was a roll, I opted for sriracha as it’s more viscous and one bite will not send you on the immediate hunt for the tissue box. Speaking of, the pancake is to be practically paper thin, think of it like a crepe, the first, oh, fifty or so are fated to be fit for the garbage before you get the hang of it.  This recipe itself is interesting. I feel like I can’t give an unbiased opinion as well, they’re things I grew up with and there’s too many associated memories with the ingredients, the That chicken is pure magic that just oozes with flavour from a single bite, I recommend marinating overnight!And the thighs, oh the highs, they seem to melt..   counteracted perfectly with the fragrant herbs, you forget that you’re eating something deepfried as it’s just so crisp and fresh, almost cleansing your insides with each bite. In fact, this almost feels like a cheat Bánh xèo , skipping past the other individual aspects of it, in order to create something fairly similar that can be bonus, eaten from your hands!

Sumire Karaage Roll Recipe

Marinated chicken (500g chicken thighs, 1 tblsp fresh grated ginger, 1 clove grated garlic, 2 tblsp soy sauce, 1 tblsp sake, 2 tsp sugar, ½ small apple and onion, several shakes of cayenne and black pepper, 3 finely sliced birds eye chilli, marinate for at least an hour, best overnight for godly flavour.)

oil to deepfry,potato starch, coconut milk (not cream!), 100g rice flour, 100g plain four, 1 tsp tumeric, 250ml water, pinch of salt, sesame oil

mint, vietnamese perilla, lettuce

3 tblsp sriracha, 1 tblsp fish sauce, 1 tblsp nước chấm (this is more sour than spicy)

Slice chicken thighs into 2 cm pieces. Puree apple and onion together in a mini food processor or spice grinder, mix with rest of marinade ingredients;1 tblsp fresh grated ginger, 1 clove grated garlic, 2 tblsp soy sauce, 1 tblsp sake, 2 tsp sugar, several shakes of cayenne and black pepper, 3 finely sliced birds eye chilli, marinate for at least an hour

Mix 200g rice and plain flour, 1 tsp tumeric, pinch of salt, 250ml water, 200ml coconut milk until smooth. The batter should be very thin, almost watery. Set aside. 

Dredge chicken pieces in potato starch, the charm is in their differing appearances. 

Heat up oil to 180C. Fry until the chicken is brown, remove and raise the heat on the oil. Fry once more until golden 45s-1minute. 

Mix 3 tblsp sirracha, 1 tblsp fish sauce and 1 tblsp nước chấm . Adjust seasoning. 

Heat pan with sesame oil on high. Ladle batter into the pan, swirling so that it coats thinly. (I failed, I am a shame to my ancestors. Thank god, my aunt didn’t pop in for a surprise visit LOL.) Cook for a few minutes then flip and cook for 1 minute.

To serve, lay the Bánh xèo onto a plate and layer lettuce, perilla and mint. Coat the fried chicken in the sauce and top. to wrap, first with the bottom then the sides. Ta dahhh!


External image

Edit to add the process and ingredients list for the marinade.


The right way to eat pho — from someone who’s actually Vietnamese — by Tri Vo

About a week ago, Bon Appétit published a video featuring a white man from Philadelphia to introduce the world to pho. The video sparked a debate about whether it’s proper to add hoisin and Sriracha sauces into the soup, and it also left many people angry and confused. 

So as someone who is actually from Vietnam, I thought I’d set the record straight. The answer lies in how pho is made in the United States.

Banh Xeo is one of those rare foodstuffs I’ve eaten at a restaurant and tried to make at home. Sometimes it’s really not worth the energy and effort to try and wrangle up those ingredients…but I love banh xeo - there’s something magical about that combination of sweet, salty and crunch that lingers with me for days after I eat one.

This is not an authentic banh xeo by any stretch, it’s just what I’ve come up with to satisfy my craving

Ingredients (makes 6-7 bahn xeo)

1 cup rice flour
¼ cup corn starch
¼ cup whole wheat flour
1 tsp msg
1 tsp cracked black or white pepper
1 tbsp non fat dry milk powder
3 tsps cane sugar
1 cup room temperature water
Oil to fry
Assorted bits - I like diced onions, Thai chilies, minced bacon, garlic and bok choi

To serve
Thai basil
Chili sauce (1 part fish sauce, 1 part like juice, chili flakes)


Sift together your dry ingredients

Add water and whisk until you get a smooth batter. Let it rest for at least 10 minutes.

Heat a pan and add oil, begin sizzling your fixings (bacon, onion and bok choi is the business for me)

Add your batter to the pan and make sure you roll and swirl so that its coating the sides. As the batter begins to sizzle and cook, add a small amount of your chili sauce to the top.

Cover and let fry and steam for 2-3 minutes

Fold your crepe like you’d do an omelette and remove from the pan.

To serve: break off a piece, wrap it with basil and a piece of lettuce, dip in chili sauce and enjoy.


New Food Park Alert: The Yard Underground Pasig

A new food park has opened last Monday here in Pasig. The original and first branch of The Yard is located in Xavierville, Katipunan. The one here in Pasig is a two-story full of food stalls. It will take you to a trip around the globe with the variety of food that they have to offer. Some of the stalls aren’t open yet, and those that are open has an awesome set of food that you can choose from.  You name it, there’s sushi, steak, tapa’s, burrito, biryani, seafood, desserts, coffee and a lot more.

I was with my officemate Clare and our supervisor Ms. Lala. We roamed the whole place and had a pretty hard time choosing what and where to eat. We checked each and every stall, their menu and best-sellers. If only I was not having a hard time eating and chewing because of my braces, I would’ve probably buy from that steak stall. It looks so good and juicy. I love steaks! I also had my eye on the sushi because they only cost 99 pesos for 8 pieces. Isn’t that great?! I’m so happy that they brought Ta Ke Ho Me here in Pasig. It’s one of my favorite go-to sushi place after our web design class. Originally it’s located in Mother Ignacia near abs-cbn.

I ended up buying in this Vietnamese food stall. Clare and I decided to try out their spring rolls. We had two types of spring rolls which is the chicken and the other one is a shrimp. It also has two kinds of sauces, one sweet and one spicy. I also had their bahn mi, a type of sandwich that has chicken, cilantro, daikon radish, carrot and a sauce in it. The price was actually affordable, the spring rolls costs 75-95 pesos, and I think the banh mi costs 165 pesos.

Clare and Ms. Lala also bought a rice meal from a stall named “Push mo iyan teh”. Their menu was sort of witty and funny. They have this sauce called LGBT (lara, gata, bagoong and tomatoes), they have (char)-grilled chicken, a drink called tangladlad (basically a tanglad iced tea), and other kinds of food. Surprisingly, its also affordable. For the price of 160php you already have your rice meal (you can choose what type of rice you want) and it also comes with a drink.

There are still a lot of stalls I wanted to try. I will definitely bring my friends here. If you guys want to visit The Yard Underground it is located in Christian Route corner Hillcrest Drive, Pasig City. It’s beside nice hotel.