Short Rib Curry Noodle Soup/ Hieu Tieu Cari Suon Bo

Hi there! I love noodles and curries, so I'm making my ultimate curry noodle soup today with some short ribs to make it a little more decadent. Super satisfying for lunch or dinner when the weather is a little cooler now. I hope you'll enjoy!

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1 lb of fresh wide noodles, from your Korean/Asian market
1 lb of sliced short ribs, from your local Korean market
4 cups of chicken or beef stock
1 container of concentrated beef base
2 cups of coconut milk
2 cans of 4 oz of Maesri red curry
2 tbs of minced garlic
1/2 med white onion, chopped
Handful of fresh shitake mushrooms, quartered
Handful of fresh etoki muchrooms
Handful of fresh thai basil leaves
1/2 red or orange bell pepper, sliced to 2-inch pieces
Handful of bok choy/ong choy, cut to 2-3 inches

Marinading the short ribs:
1 tbs curry powder
2 tbs fish sauce
1 tbs minced garlic
1/2 tsp of sugar
Ground black pepper

Papaya Salad with Arctic Surf Clams/Goi Du Du Bac Cuc Buu

It's really hot out and making a cool and refreshing salad is just the thing to cool down the heat. Here's the great way to enjoy some fresh green papaya with an exotic seafood, the Arctic surf clam. Its name is already commanding a drop in some degrees. You probably seen these clams before, at your local sushi restaurants on a nigiri. So here, I take the classic papaya salad with all the trimmings and add the clams on top. Remember to include lots of Vietnamese corriander, or any mints you love to eat, some crunch factors like roasted peanuts and crispy shallots. Check out my list of ingredients and you're on your way to making one of the most refreshing salads this summer!


papaya salad

Ingredients for 4 servings

1/2 cup of roasted peanuts
1/2 cup of crispy fried shallots, store bought
5 cups of shredded, fresh green papaya
1 handful of mints
1 handful of Vietnamese corriander
1 lb of surf clams, thawed

Salad dressing:
1/2 cup of Vietnamese garlic plumb sauce
2-3 cloves of fresh garlic, minced
1-2 limes, fresh squeezed juice
1 tbs of siracha, or to taste

Combine the dressing well and add to salad at serving,
Serving with a few sesame rice crackers for extra crunch.

Vietnamese Vermicelli w/Grilled Pork Patties (Bun Cha Ha Noi)

This is a great Vietnamese noodle dish that's light and just packed with flavor. It's like a salad with a delicious dipping sauce, or dressing, and it's so easy to put together too. Back in March of 2016, President Barrack Obama visited Vietnam and he made this dish famous with a video clip of him casually enjoying this dish at a local Bun Cha Ha Noi shop with Anthony Bourdain. It's most often done with ground pork but you can easily switch out using ground chicken or turkey, even. Grill these patties over an open fire is the ultimate but an indoor grill or a George Foreman works just as great. Here's how it's done if you're curious.

RECIPE for 4 servings:

1 lb of cooked vermicelli
3-4 leaves of red lettuce, chopped
Various fresh herbs such as mints, corriander, perilla, etc., rough chopped

Pork Patties:
1 lb of ground pork, or chicken/turkey
1 tbs of fish sauce
2 tbs of honey
1 tsp of chinese 5 spice
1 tsp dark soy or caramel sauce
1/2 tsp of fresh ground black pepper
1/2 tbs sugar
A dash of salt
2 tbs minced garlic
2-3 shallots, minced
2-3 stalks of spring onion- top portion, chopped
1 tbs oyster sauce

Dipping sauce:
1/2 cup of warm water
1/4 cup of sugar
4 tbs of vinegar
2 tbs of minced fresh garlic
1 tbs of minced fresh thai chilis
4 tbs of premium fish sauce
1/2 cup of pickled carrot/daikon/papaya

Combine the meat with all the ingredients within the pork patty section. Then mix gently and make into little 2-inch round, 1/3-inch thick patties. Cook on a non-stick grill for about 2-3 minutes on each side, or until cooked. 
Serve the patties over a bed of fresh noodles and veggies. Then laddle a couple spoonful of dipping sauce and enjoy!

Kimchi Fries with Beef and Spicy Mayo Toppings

Hi there! Who doesn't like fries with some toppings of beef and spicy mayo? Here's the ultimate weekend snack to really impress your friends and family. Come to the think of it, it's one of those dishes that's popular with Asian Americans and our non-Asian friends, because it marries perfectly the best of two cultures, American and Korean/Asian. Plus, it's a cinch to pull together. Now go and grab some frozen fries and fresh cilantro and onions and you're almost there. Check out how I make this dish here. Enjoy!

1 lb of Ore-Da frozen fries, baked as directed
1 handful of cilantro, chopped
1/2 white onion, diced
1 cup of store-bought kimchi, chopped
1 tbs of brown sugar
2 tbs of soy sauce
1 tbs of toasted sesame seeds

1/3 lb of beef ribeye slices, chopped, marinade with:
1 tbs soysauce
1 tbs of rice vinegar
1 tbs minced garlic and
1 tsp brown sugar

Spicy siracha mayo:
3 tbs of mayo
1 tbs of siracha


Vietnamese Puff Pastry with Quail Egg

My mom taught me this semi-homemade pastry when I was about 9 years old and I love making it at home since. Super easy with the store-bought dough and never fails. Normally it's with ground pork but with our effort to be more healthy, my family uses ground chicken instead and also we add in quail eggs to update the recipe from years ago. Enjoy!

Here's a video on how I made it!


1 box of puff pastry
1/2 lb of ground chicken
1/2 white onion, diced
1/2 tsp of ground nutmeg
2 tbs of oyster sauce
1/2 tsp of salt
1/2 tsp of sugar
12 quail eggs, hard boiled and remove shell
Freshly ground black pepper
1 large egg, divided yolk from white