Archives for posts with tag: Vietnamese

Our meatless Monday meal with vegetarian imperial rolls and five spice tofu strips. IMG_0339

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Made lunch and dinner at home today. It was such a beautiful day, we walked to our neighbor grocery store to pick up a few items. Instead of going out for lunch, we made burgers at home. I love that I get to add on whatever I’d like without the “extra charge.”

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For dinner, I made Vietnamese beef stew (Bò Kho) with the instant pot. Instant pot is definitely a huge time saver on this meal. Earlier the day, I marinated the beef brisket. It took about an hour to get the tendons and beef tenderized: manual high pressure for 50 minutes and add the carrots for 7 minutes on high pressure. The aroma from the fragrant broth was absolutely amazing.  Glad I made a big pot, so we can have it lunch tomorrow!IMG_0224

The heat was still lingering when I did my grocery shopping for last night’s meal. So I thought of making a cold dish (spring rolls) for dinner. I then realized Ah Lo had basketball practice, so we didn’t have the luxury of sitting at dining table wrapping each roll. Instead, I put all the ingredients in a bowl with my homemade fish sauce, we were chomping down the meal in minutes! IMG_9770IMG_9778With the leftovers, I got up a little early this morning to make them spring rolls for lunch.IMG_9779IMG_9781

Now that summer is officially over (really?), the weather has been a bit gloomy. I made some chicken broth using the Instapot! Dinner is served in an hour or so.IMG_9551 Kids slurped down this hot bowl of chicken noodles in minutes, even drank the soup!IMG_9554

Hooray for the simple, yet delicious meatless Monday meal! Yippie for the tofu and the vegetarian egg rolls. Kudos to all the veggie sides!FullSizeRender 18

Been cranking some OT hours at work; therefore, not going to do much cooking tonight. Instead whip out the griddle to make some Goi Cuon Thit Heo Nuong (“rice paper with grilled meat”). This is a popular Vietnamese cold rice vermicelli wrapped in rice paper with grilled pork, fresh herbs like basil and mint, julienne cucumber and some greens). Pork belly is not the best kind of meat to use for these rolls, especially sliced so thinly. That’s what happens when you have Mr. Piggy do the grocery shopping. I asked him to get some sliced pork and he returned with these pork belly (thinly sliced). Oh well, can’t be too picky. IMG_8023

I sauteed some onions on the side to add some flavor. My cousin gave me some home grown organic herbs. My co-worker also gave me a whole bunch of fresh mints from her backyard. With the two kinds of fresh herbs, these rolls were just pure divine. IMG_8022

A simple yet delicious dinner. The best part – no cooking involved!IMG_8017

Using the slow cook to make the Vietnamese beef stew (Bò Kho)  for tonight’s meal. Popped in beef brisket, potatoes, carrots, lemon grass, bay leaf, anise seeds, a can of coconut water and plain water. Set slow cook on low in the morning, come back and dinner is ready. This is the best kind of dinners.

Get Ready:IMG_6084

Start Cooking:IMG_6087

And EAT:IMG_6210

Used my insta pot to make this PHỞ GÀ (Vietnamese Chicken Noodle Soup). With the insta pot, I first made the chicken broth using chicken bones with the 2 large drumsticks. About 30 mins later, I shredded the meat from the drumsticks. This version of Pho takes a lot less time to cook than the beef version, especially with the Insta Pot, but it still tastes amazing.

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Need some hot soupy meal to warm the bodies – I went for Bun Rieu (Vietnamese Crab and Tomato Noodle Soup) from scratch. Made a big old pot so we will have it for tomorrow night as well! img_4869

This is what we had for meatless Monday! I got the idea from a recent visit to an authentic Vietnamese restaurant. A co-worker ordered the vegetarian spring rolls. I checked out the fillings of the roll and thought ‘hey, this would be perfect for Meatless Monday.’ Of course, the ones at the restaurant tasted better, but this wasn’t so bad either.img_4790img_4794img_4793