This is my morning beverage…a nice honey lemonade black iced tea. You can obviously switch out the black tea with whatever tea you please. For the lemonade, I actually like to use Simply Lemonade or organic lemonade. Anyway, I hope you enjoy this tea as much as I do! xoox.


Honey Lemonade Black Iced Tea

Source: Lo Huynh (1 serving)

8 ounces water
1 tablespoon granulated sugar
1 tablespoon honey
1 each Lipton black tea bag
4 tablespoons lemonade

1. Put the sugar, honey, and tea bag in a cup.
2. Boil the water and pour it into the cup with the sugar, honey, and tea bag. Stir.
3. Steep the tea for 5 minutes.
4. Let cool.
5. Add the lemonade and stir.
6. Pour over a glass filled with ice.



I remember making this dish when I was ten years old. My mom had given me some directions and I remember feeling incredibly proud that I was able to accomplish this on my own. Now over twenty years later, making this again reminds me of being that ten-year-old girl who became incredibly excited that my mom trusted me enough to make our family meal. I hope you enjoy this noodle soup dish!

The ingredients!


The rice vermicelli I used.


Bun Rieu {Vietnamese Crab and Tomato Noodle Soup}

Source: Lo Huynh (6 servings)


8 cups chicken or pork broth
1 large shallot, thinly sliced
3 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon granulated sugar
1 tablespoon tamarind soup mix
1 teaspoon red chili powder or paprika
4 each Roma tomatoes, quartered
6 ounces cubes of deep fried tofu
1 bunch scallions {white part only}, cut into 2 inch long pieces
1 teaspoon fine shrimp sauce {mam tom}
3 tablespoons canola oil

7 ounces crab paste with soya oil
1 bunch scallions {green part only}, cut into 2 inch long pieces
2 tablespoons dried shrimp, soaked in warm water for 15 minutes
4 eggs

To Serve:
vermicelli rice noodles, cooked according to package
romaine lettuce, shredded
fine shrimp sauce {mam tom}
lime wedges

green onions, chopped
cilantro , chopped
shallots, thinly sliced

1. Saute garlic, white parts of scallions, and shallots in a pot with 3 tablespoons of canola oil for a couple minutes, or until shallots are somewhat translucent.
2. Add red chili powder or paprika and saute for 30 seconds to a minute. You don’t want the chili to burn.
3. Add broth, fish sauce, tamarind soup baste, sugar, tomatoes, fried tofu, and fine shrimp sauce and bring to a boil.
4. In a bowl, crack the eggs and mix with the crab paste with soya oil, dried shrimp, and green parts of scallions and add the egg and crab mixture to broth.
5. Simmer the broth for thirty minutes.
6. Ladle the broth over the cooked vermicelli noodles and garnish with the chopped scallions, cilantro, and shallots.
7. Serve with the shredded romaine, lime wedges, and fine shrimp sauce on the side.


I’m a huge fan of eggplant and Thai food so of course, I’d adore this recipe. I hope you enjoy this simple yet flavorful dish. By the way, if you don’t have Thai basil, you can just use regular basil and this dish will still come out tasting pretty amazing!


Thai Spicy Eggplant with Basil

Source: Lo Huynh (2 servings)

1 lb. Italian eggplants, cut into bite-size pieces
2 tablespoons kosher salt
1 each Thai bird’s eye chili, minced
1 each shallot, minced
6 cloves garlic, minced
½ cup fresh Thai basil leaves
3 tablespoons canola oil

1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 tablespoon white vinegar
½ cup chicken broth

Cornstarch Slurry:
1 teaspoon cornstarch
2 tablespoons cold water

1. Cut the eggplants into bite-sized pieces. Sprinkle with the 2 tablespoons of kosher salt in a bowl and cover with cold water. Let this soak for 30 minutes to diminish the bitterness of the eggplants.
2. After 30 minutes, rinse off the eggplants to remove the salt solution and let drain and dry.
3. In a wok, over high heat, add 3 tablespoons of canola oil.
4. Once the oil is hot, add the minced chilies, garlic, and shallots. Saute until fragrant for about a minute.
5. Add the eggplants and saute for a couple minutes until there is a nice sear on the eggplants.
6. Once the eggplants get soft, add the sauce mixture and cook for about five to seven minutes, or until the eggplants are slightly translucent.
7. Add the cornstarch slurry mixture {make the mixture by mixing the cornstarch with 2 tablespoons cold water until the cornstarch is dissolved} and stir until the sauce thickens. This should take about a minute.
8. Add the fresh Thai basil and serve with steamed Jasmine rice.


I LOVE thick Chinese egg noodles so of course, I’d LOVE lo mein. You can switch out the beef with any kind of protein you’d like and I’m sure this recipe will still turn out yummy!


Beef Lo Mein

Source: Lo Huynh (4 servings)

1 lb. fresh Chinese egg noodles, blanched and drained
3 tablespoons canola oil
¼ cup scallions, cut into 2″ segments

1 lb. beef, cut into thin strips across the grain
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon brown sugar
2 cloves garlic, minced
1 tablespoon ginger, minced

4 ounces baby bella cremini mushrooms, sliced
2 ounces snow peas, ends trimmed
1 each carrot, sliced on the diagonal
1 cup cabbage, cut into 2″ pieces
½ each yellow onion, julienned

2 tablespoons soy sauce
1 tablespoon brown sugar
¼ cup chicken broth
1 tablespoon white vinegar
1 tablespoon sesame oil
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 teaspoon fresh ground black pepper

1. Marinate beef with the soy sauce, cornstarch, brown sugar, garlic, and ginger for 30 minutes.
2. Mix the sauce ingredients and set aside.
3. In a wok, over high heat, add the oil.
4. Once the oil is hot, add the marinated beef.
5. Once the meat is nicely seared, add the vegetables and saute for a couple minutes or until the vegetables is cooked but still have a nice bite to them.
6. Add the sauce ingredients and cook until it thickens and coats the vegetables.
7. Add the egg noodles and toss with the vegetables and beef until the noodles are heated through.
8. Add the scallions and quickly toss with the noodles. Serve hot.


Thai iced tea is incredibly simple to make at home. This is my version of it.


Thai Iced Tea

Source: Lo Huynh (1 serving)

1 cup water
3 tablespoons Thai tea leaves
3 tablespoons granulated sugar
3 tablespoons half-and-half

1. Boil the water and pour over the tea leaves. Cover and let steep for 5 minutes.
2. Strain the tea and discard the tea leaves.
3. Add the sugar and mix.
4. Cover the tea and let chill for several hours.
5. Serve over ice and top with the half and half.


This has to be one of my favorite appetizers to get at a Thai restaurant. It’s a pain to make at home cause hand mixing the fish paste is a major pain but I think it comes out tasting better than mixing it with a Kitchen-Aid Mixer.


Thai Fish Cakes

Source: Lo Huynh (4 servings)


Fish Cakes:
11 ounces prepared fish paste
1 large egg whites
1 teaspoon red curry paste
½ cup Chinese long beans, thinly sliced crosswise
2 each fresh kaffir lime leaves, chiffonade
2 tablespoons vegetable oil

Cucumber Relish Sauce:
2 each Persian cucumber, peeled and cut into crescents
1 each shallot, thinly sliced
½ cup Thai sweet chili sauce
1 tablespoon fish sauce
2 tablespoons fresh cilantro, rough choppd
2 tablespoons roasted peanuts, chopped


Fish Cakes:
1. In a mixing bowl, add the fish paste, egg white, and red curry paste and stir with a wooden spoon for about 30 minutes, or until the mixture is thoroughly blended.
2. Add the kaffir lime leaves and Chinese green beans.
3. Let the fish paste mixture rest for 30 minutes before frying.
4. Over medium high heat, heat a saute pan with the vegetable oil. Form the fish paste into 1/4 inch-thick rounds about 4 inches in diameter using your hand and slide the fish paste patties into the hot oil. It helps to form these patties when your hands are wet so the fish paste doesn’t stick to your hands.
5. Once one side of the fish patty is golden {this should take about a minute or two}, flip the patty and cook the other side. The fish cakes are fully cooked when you can feel a bouncy resistance from them.
6. Transfer the fish cake patties to a paper towel-lined plate.
7. Serve the fish cake patties with the cucumber relish sauce.

Cucumber Relish Sauce:
1. In a bowl, mix the Thai sweet chili sauce, shallots, fish sauce, and cilantro together.
2. Add the cucumbers.
3. Garnish with the roasted peanuts.


This soup is sooo simple to make but incredibly tasty. I really hope you try it out!


Thai Chicken Coconut Soup

Source: Lo Huynh (4 servings)

4 cups chicken stock
1 each chicken breast, cut into bite-size pieces
15 ounces canned straw mushrooms, rinsed and drained
1 stalk fresh lemongrass, smashed
1 each bird’s eye chili
1 (2-inch) piece fresh galangal, sliced thinly crosswise
3 each fresh kaffir lime leaves, hand torn
1 cup unsweetened coconut milk
3 tablespoons fish sauce
1 tablespoon brown sugar
3 each limes, juiced
3 tablespoons fresh cilantro, rough chopped

1. In a stockpot, put the chicken stock, lemongrass, kaffir limes leaves, bird’s eye chili, and galangal and bring to a boil. Lower the heat to medium-low and gently simmer for 10 minutes to let the spices infuse the broth.
2. Add the chicken, coconut milk, fish sauce, brown sugar, straw mushrooms, and lime juice and simmer over medium heat for about five minutes or until the chicken is fully cooked.
3. Re-season with more fish sauce and lime juice if necessary.
4. Garnish with the chopped cilantro.