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.


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.


Since I don’t live close to an Asian supermarket, I was forced to make my own Chinese egg noodles which was a VERY BAD idea. It took me forever to make. I should have ran the noodles through my pasta machine versus hand cutting them and then stretching each strand piece by piece. I mean, the noodles came out tasting really good and rustic but I don’t think I’ll be doing that again, unless I have like 3 hours to kill, because yes, it took me 3 hours to make these noodles which the husband wolfed down in like ten minutes.

I highly recommend using fresh Taiwan yellow noodles if you can get your hands on them. If not, and you’re in a pinch and just craving garlicky noodles badly, you can just use spaghetti. Or if you have the time, and have a billion hours to kill, feel free to make your own Chinese egg noodles.

My mise en place.

Depending on what noodles you want to use, cook or blanch them first and set aside.

In a hot wok, start cooking the sauce first.

Add the shrimp.

Then add the noodles and serve with chopped cilantro and freshly grated parmesan cheese.

Garlic Noodles with Shrimp

Source: Lo Huynh (4 servings)

½ pound large shrimp, (16 to 20 size) peeled and deveined
9 cloves garlic, minced
2 stalks scallions, chopped
6 tablespoons sweet cream butter
1 pound fresh Taiwanese yellow noodles {blanched}, fresh Chinese thick egg noodles {recipe follows}, fresh chow mein noodles {blanched}, or spaghetti {cooked al dente}

½ teaspoon kosher salt
1 tablespoon granulated sugar or brown sugar
1 teaspoon fish sauce
1 teaspoon Maggi seasoning
1 tablespoon oyster sauce
1 teaspoon ground black pepper
1 tablespoon Chinese cooking wine

2 tablespoons fresh cilantro, chopped
1 tablespoon fresh parmesan, grated

1. In a hot wok, add the sweet cream butter with the minced garlic.
2. Once the butter melts, add the chopped scallions. Saute for a minute.
3. Add the sauce ingredients and cook for a couple minutes.
4. Add the shrimp and saute until fully cooked when it is orange in color.
5. Add the noodles and coat with the sauce.
6. Garnish the noodles with cilantro and parmesan cheese.


If you have a billion hours to kill, make these noodles…or to shorten the time, I would recommend just running the dough through your pasta machine versus hand cutting them.

First make the dough by mixing A/P flour and salt together. Make a well and add your eggs.

Knead the dough and shape it into a ball. Wrap with plastic and let it rest for at least 30 minutes.

Roll out the dough.

At this point, you can hand cut it as I did or make your life easier and run it on your pasta machine using the spaghetti noodle size.

Dust the noodles with A/P flour so they don’t clump together.

Cook the noodles so they’re al dente. Depending upon the size of your noodles, it can take anywhere from 10 minutes to 20 minutes.

Fresh Chinese Egg Noodles:
2 ½ cups all purpose white flour
½ teaspoon kosher salt
3 each large eggs

1. Make the noodles by mixing the all purpose flour with the kosher salt in a bowl.
2. Make a well and add the eggs into the flour.
3. Mix with a fork and then start kneading for about ten minutes, or until your mixture starts turning into a dough.
4. Shape the dough into a ball.
5. Wrap the dough with plastic and let rest for 30 minutes.
6. Cut the dough in half. Flour a cutting board and roll out the dough so it’s 1/6″ thick and then cut into thin strips.
7. Coat the noodles with flour so they don’t stick together.
8. Depending how thick your noodles are, cook the noodles in boiling water for about ten to twenty minutes. Rinse with cold water and they are now ready to be cooked in your dish.


I LOVE tomatillo sauce. This sauce goes great with tacos and muy delicioso with tortilla chips!

The first thing you’ll want to do is season the tomatillos, red onion, garlic cloves, and jalapeno and then drizzle it with extra virgin olive oil.

Then you’ll want to roast these ingredients.

Put the ingredients in a food processor, add the lime juice and salt, and pulverize everything together.

And then you get rewarded with the best roasted tomatillo sauce like ever!

Roasted Tomatillo Sauce

Source: Lo Huynh (1 cup)

¾ pound tomatillos, husked and rinsed
3 cloves garlic
¼ each red onion
1 tablespoon extra virgin olive oil
1 each jalepeno, stemmed and seeded
tt kosher salt
tt black pepper

1 each lime, juiced
1 teaspoon kosher salt

1. In a sheet pan, season the tomatillos, garlic, onion, and jalapeno with kosher salt and pepper. Drizzle everything with the olive oil.
2. In a 400 degree Fahrenheit oven, roast for thirty minutes.
3. Put the ingredients into a food processor along with the lime juice and 1 teaspoon kosher salt and pulse until smooth. Serve with tacos!


The next time you want to serve tacos, make your own salsa! I promise it’ll taste better than the store bought stuff and it’s really easy to make!

This salsa only uses 4 main ingredients.

Roast the ingredients.

Pulverize the ingredients in a food processor.


Roasted Salsa Roja

Source: Lo Huynh (1 cup)

4 each Roma tomatoes
½ each yellow onion
3 each serrano chili, remove membrane
3 cloves garlic, peeled
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt

2 sprigs cilantro
1 each lime, juiced
tt kosher salt
tt black pepper

1. In a 400 degree Farenheit oven, roast the Roma tomatoes, onion, serrano chilies, and 3 cloves garlic. Sprinkle with some kosher salt and black pepper. Drizzle with extra virgin olive oil. Roast for about 30 minutes.
2. Add the ingredients to a food processor. Add the cilantro, 1 teaspoon kosher salt, and lime juice and pulse until smooth.
3. Serve with tacos or tortilla chips!


I LOVE the versatility of this pork dish. You can serve it with vermicelli noodles, on steamed white rice, or use French bread and make some yummy sandwiches!

Mix all the ingredients together and let marinate for at least 30 minutes.

Grill or cook on a cast iron.

Thit Nuong {Vietnamese Grilled Pork}

Source: Lo Huynh (2 servings)

½ pound pork shoulder, tenderloin, or cushion, sliced 1/4″ thick
1 each shallot, minced
3-inch stalk lemongrass, tender part, finely minced
2 cloves garlic, minced
1 teaspoon fish sauce
1 teaspoon oyster sauce
1 teaspoon honey
2 teaspoons granulated sugar
½ teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon white sesame seeds
1 tablespoon canola oil
1 teaspoon sesame oil

1. Mix all the ingredients together in a bowl.
2. Marinate for at least 30 minutes before cooking.
3. Grill the pork or saute the pork in a cast iron grill and cook until the meat is no longer pink and fully cooked.


To make bun thit nuong, top the grilled pork with scallion oil and serve with vermicelli noodles, cha gio {Vietnamese egg rolls}, red or green leaf lettuce, mint, basil, bean sprouts, cilantro, roasted peanuts, Vietnamese pickled carrots and daikon, and nuoc cham.


Every time I hit Brodard in Little Saigon, I always order the same thing…2 nem nuong rolls and a bowl of hu tieu Thai. I’m sure there’s other better noodle dishes there but I always order this dish cause I can’t get it anywhere else. Anyway, this is my version of it.

Ingredients that go into this dish.

Mise en place.

Hu Tieu Thai

Source: Lo Huynh (6 servings)

1 each chicken carcass
1 pound pork spareribs or bones
18 cups water
1 large yellow onion, cut in half
1 inch piece fresh ginger, peeled
3 cloves garlic, peeled
1 ounce dried shrimp, rinsed
1 each dried squid, rinsed
1 tablespoon fish sauce
1 ½ tablespoons kosher salt
1 inch, ounce rock sugar
1 tablespoon granulated sugar

* NOTE: Feel free to use 3 pounds of JUST pork bones or feel free to combine chicken bones and pork bones.

1/2 pound ground pork, sauteed with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper until fully cooked
1/2 pound squid rings, poached in boiling water for about 3 minutes, or until it’s fully cooked
18 each large shrimp (16 to 20 count), peeled, deveined, and poached for about 3 minutes, or until it’s fully cooked
10.5 ounces dried mungbean thick noodle, cook according to directions
11 ounces fish balls, cut in half and blanched

12 ounces bean sprouts, washed and drained
½ bunch cilantro , chopped
3 stalks scallions, chopped
2 each lime, cut into 6 wedges
pickled serrano chilies*
2 tablespoons fried red onion
paprika, sprinkle
3 tablespoons unsalted roasted peanuts, crushed

1. In a large stockpot, add the bones and water and bring to a boil. Skim the scum that arises to the top and add the rest of your broth ingredients. Bring the heat to a simmer and let this cook for 2 to 3 hours.
2. While your broth is simmering away, prepare the rest of your ingredients.
3. In a hot sauce pan, add 1 tablespoon canola oil. Cook your ground pork with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Break up the ground pork and saute until your ground pork is fully cooked. Set aside.
4. Poach the shrimp by bringing a pot of water to a boil. Add the shrimp and cook for a couple minutes or until the shrimp turns a nice orange color. Set aside.
5. Poach the squid rings.
6. Strain your broth after it’s been cooking for 2 to 3 hours. Adjust the broth to your liking by either adding more salt or sugar.
7. To serve your soup, cook the dried mungbean thick noodles per the directions on the package. I just put the noodles into boiling water and take it out once it’s al dente. I don’t like to cook it too long because you’ll be pouring hot broth over it and I don’t want my noodles to get too soft and mushy.
8. Put the noodles in a bowl, a couple squid rings, a couple fish balls, 3 pieces of shrimp, and a tablespoon of ground pork.
9. Pour the broth over the noodles.
10. Garnish with the scallions, cilantro, 1 teaspoon of the pickled chilies, fried red onions, sprinkle of crushed roasted peanuts, and a sprinkling of paprika powder.
11. Serve with bean sprouts and lime wedges.


* Pickled Chilies:
2 serrano chilies, cut into 1/4″ pieces
2 tablespoons distilled white vinegar
1/2 teaspoon granulated sugar

Mix all the ingredients together and let sit at least overnight before serving.


I LOVE cooking foods in clay pots! It just feels really homey and comforting to me. If you don’t own a clay pot, a dutch oven will work perfectly fine. But if you don’t own either a clay pot or dutch oven, a regular stainless steel pot will work too. I highly recommend cooking this dish using a clay pot though cause I think it comes out tasting much better than a regular pot. Also, I used 1/2 of a Thai red chili cause I don’t like it if my food is too spicy, but if spicy is your thing, definitely go with one whole Thai red chili.

These are the aromatics: yellow onion, garlic, lemongrass, Thai red chili

Marinate the chicken thighs for at least one hour.

Caramelize the sugar by heating the oil and sugar until it has a nice brown color.

Add the chicken thighs to the caramelized sugar and cook for thirty minutes or until chicken is fully cooked.

Serve with steamed white rice.

Vietnamese Clay Pot Lemongrass Chicken with Caramel Sauce {Ga Kho Xa Ot}

Source: Lo Huynh (2 servings)

Chicken Marinade:
1 ½ pounds bone-in chicken thighs, about 4 pieces of chicken thighs
1 tablespoon granulated sugar
2 tablespoons fish sauce
½ teaspoon kosher salt
1 teaspoon black pepper
3 inch stalk fresh lemongrass, white tender part, finely minced
1 clove garlic, minced
¼ each yellow onion, finely chopped
½ to 1 each Thai red chili, minced

2 tablespoons canola oil
1 tablespoon granulated sugar

1 teaspoon scallions, chopped
1 teaspoon cilantro , chopped

1. If you have a meat tenderizer, I highly recommend tenderizing the chicken thighs first before marinating.  If not, just mix the chicken thighs with 1 tablespoon granulated sugar, 2 tablespoons fish sauce, Thai red chili, lemongrass, garlic, onions, black pepper, and kosher salt. Marinate for at least one hour.
2. In a clay pot that has been soaked for at least 20 minutes, dry and place on a stove over medium heat.
3. Add 2 tablespoons canola oil and 1 tablespoon granulated sugar to the clay pot. Heat the sugar until it caramelizes and has a nice brown color. This should take about five minutes.
4. Add the chicken thighs and sear on all sides. Add the rest of the marinade to the clay pot.
5. Cover and simmer for thirty minutes or until the chicken thighs are fully cooked.
6. Garnish with scallions and cilantro and serve with steamed white rice.


I had some leftover ale from a dinner party I had a couple nights ago. The husband wanted to drink it but I was like, “No…you do NOT. It’s going to go into my short ribs.” The husband was like… “Uh. Okay.” I seriously hope he doesn’t eat these short ribs and wish I had just let him drink the rest of the ale instead. Ugggghhh. xoxo.

The Beef Short Ribs.

Seasoned the short ribs with some sea salt and fresh ground black pepper and dusted them with some A/P flour.

The leftover ale I had lying in my fridge.

The aromatics.

Searing the short ribs in a dutch oven.

Setting the seared short ribs aside on a plate.

Sauteing the aromatics so it’ll be fragrant.

Added the tomato sauce and ale.

After braising in the oven for about three hours, the meat should be tender and basically falling off the bones.

I served the short ribs with some simple smashed potatoes and roasted asparagus and baby oyster mushrooms.

Lemongrass Braised Short Ribs

Source: Lo Huynh (4 servings)

3 pounds beef short ribs, bone-in
1 tablespoon all purpose white flour
tt sea salt
tt fresh ground black pepper
2 tablespoons canola oil
1 5-inch stalk lemongrass
1 inch knob fresh ginger, peeled
6 cloves garlic, peeled
1 each carrot, peeled and cut into 2″ pieces
2 stalks celery, cut into 2″ pieces
1 each red onion, quartered
2 cups good ale or red wine such as a merlot or cabernet
4 ounces tomato sauce
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
2 tablespoons golden brown sugar
3 tablespoons hoisin sauce
1 cup chicken broth

1. Wash and dry your short ribs.
2. Season the short ribs with the sea salt and fresh ground black pepper and then dust them with the all purpose white flour.
3. In a dutch oven, coat the pot with canola oil and turn the heat to high.
4. Once the heat is high, begin searing the short ribs until you get a nice brown color on them. Cook small batches of short ribs at a time so you can get a nice sear. Set the short ribs on a plate after you’ve seared them.
5. In the same dutch oven, add the ginger, garlic, lemongrass, carrots, celery, and onions and saute for a couple minutes until it is fragrant.
6. Add the tomato sauce and cook it for about a minute.
7. Add the ale or wine and scrape the bottom of the pot to get flavors into the sauce.
8. Add the rice wine vinegar, soy sauce, golden brown sugar, and hoisin sauce.
9. Add the short ribs back into the pot.
10. Add the chicken stock to cover the short ribs and bring to boil.
11. Bake at 350 degrees Farenheit for 2 1/2 to 3 hours, or until the meat is tender and falling off the bones.
12. Serve the short ribs with some smashed potatoes and roasted asparagus and baby oyster mushrooms and spoon the cooking liquid over the short ribs. Garnish with some chopped parsley.