This was today’s potential pregnancy food craving…a strawberry smoothie. Luckily, I had some frozen strawberries in the freezer so making this smoothie was a piece of cake!

Strawberry Banana Orange Smoothie

Source: Lo Huynh (2 one cup servings or 1 16 oz. serving)

1 cup frozen strawberries
½ cup orange juice
1 each banana, peeled and sliced
¼ cup Greek vanilla yogurt
2 tablespoons granulated sugar
½ cup ice

1. In a blender, combine all the ingredients and blend until smooth.
2. Serve immediately.
3. Makes approximately 16 oz.


Beef Noodle Soup

The husband has been under the weather, so instead of making him chicken noodle soup, I decided to make him this instead. Feel free to use homemade chicken stock if you have some lying around, low sodium canned chicken broth, or if you want a more beef flavor, low sodium beef stock.

Crock Pot Beef Noodle Soup

Source: Lo Huynh (6 servings)

1 pound stewing beef, cut into 1″ chunks
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 each carrot, peeled and diced into 1″ chunks
6 stalks celery, washed and diced into 1″ pieces
1 each small yellow onion, chopped
4 cloves garlic, minced
6 cups water
4 teaspoons chicken bouillon
1 teaspoon dried parsley
2 cups dried extra wide egg noodles, cook according to directions on package
2 tablespoons canola oil

2 tablespoons fresh parsley, finely chopped

1. In a pot, over high heat, add 2 tablespoons of canola oil.
2. Once the oil is hot, add the stewing beef, kosher salt, and black pepper. Sear the meat until it has a nice brown color.
3. Add the garlic, onions, carrots, and celery to the pot. Saute for about five minutes or until there is slight caramelization and is fragrant.
4. Place the sauteed meat and vegetables in a crock pot. Add 6 cups of water, 4 teaspoons chicken bouillon, and 1 teaspoon dried parsley.
5. Set the crock pot on low setting and let cook for 6 hours.
6. Skim off any scum, if necessary.
7. After 6 hours, put the crock pot on high setting and add the cooked extra wide egg noodles Let this cook for ten to fifteen minutes.
8. Serve in bowls and garnish with the fresh parsley.


I utterly LOVE banh bot loc. This recipe I’m posting makes enough for one…and by one, just me. Anyway, feel free to double or triple up this recipe if you’re cooking this for more than one. Also, my mom makes this with some fatty pork in the filling but since I don’t really like fatty stuff, I left it out, but you can feel free to add it to your filling if you’d like.

Banh Bot Loc {Vietnamese Clear Shrimp Dumplings}

Source: Lo Huynh (1 servings | 18 pieces)


Dumpling Dough:
2 cups tapioca starch
½ cup boiling water, approximately

2 tablespoons yellow onion, minced
6 each shrimp {16 – 20 count}, cut into thirds
1 teaspoon granulated sugar
1 teaspoon fish sauce
½ teaspoon kosher salt
tt ground black pepper

Scallion Oil:
2 stalks scallions, chopped
2 tablespoons canola oil

Dipping Sauce:
1 clove garlic, minced
½ each bird’s eye chili, minced
1 tablespoon granulated sugar
1 tablespoon fish sauce
5 tablespoons water
1 tablespoon lime juice


1. In a pan, heat up 2 tablespoons canola oil. Add the scallions and saute for about a minute, or until the scallions has slightly softened. Set the scallions aside in a small bowl and leave about 1 tablespoon of canola oil in the pan.

2. In the same pan, over high heat, add the 2 tablespoons minced yellow onions, chopped shrimp, 1 teaspoon sugar, 1 teaspoon fish sauce, 1/2 teaspoon kosher salt, and a sprinkling of ground black pepper. Saute for about ten minutes or until the onions have a nice caramelization to them and the shrimp is fully cooked and all the liquid has absorbed.

3. To make the dough, add the 2 cups of tapioca starch in a metal mixing bowl and make a well. Add enough boiling water {I used about 1/2 cup} to the tapioca starch so that a dough forms. Mix with a metal fork and then finish kneading with your hands until the dough comes together.

4. Divide the dough into 18 pieces. Using your fingers, flatten the dough into 3 inch round pieces. Fill with one piece of the cooked shrimp with some of the cooked onions. Fold the dough over and pinch the edges in order to seal the edges. Keep a piece of plastic over the dough so it doesn’t dry out. Repeat and finish making all of the dumplings.

5. To cook the dumplings, add the dumplings to a pot of boiling water. Cook for about ten minutes. Stir the dumplings gently so they don’t stick together. The dumplings should float to the surface. Run the dumplings over cold water. They should turn transparent. Drain well and mix them with the scallion oil.

6. To make the dipping sauce, mix all the dipping sauce ingredients together. Serve with the cooked dumplings.


Miso Udon

Since being potentially pregnant, I’ve begun to lack the energy to cook meals that take me more than 15 minutes to complete. Anyway, I hope you like this simple to make miso udon noodle soup.

Miso Udon Noodle Soup

Source: Lo Huynh (2 servings)


1 quart homemade Asian chicken stock
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon mirin
1 tablespoon white miso

2 8.8 ounces frozen udon noodles
4 pieces seasoned fried bean curd
2 ounces white kamaboko {steamed fish cake}, cut into 1/4″ half moons
4 ounces enoki mushrooms, ends trimmed off and rinsed
1 each baby bok choy, end trimmed and washed

1 stalk scallions, chopped
1 teaspoon roasted white sesame seeds
1 each large egg, hard boiled and cut in half

1. In a pot, add the chicken stock, soy sauce, sesame oil, and mirin. Bring to a boil.
2. Add the fish cake, bean curd, enoki mushrooms, bok choy, and frozen udon noodles. Cook for about a minute or two or until the udon noodles are separated and hot. Remove the noodles from the broth so it doesn’t overcook and divide into two bowls.
3. Add the miso to the broth. Once the broth is on the verge of boiling again, turn off heat.
4. Pour the soup over the cooked udon noodles and garnish with the hard boiled egg, scallions, and a sprinkling of sesame seeds.