One of my favorite Vietnamese dishes to eat is ga roti…which is basically a roasted chicken.  This is prolly my 3rd attempt at making this and I think I was able to finally tweak the recipe to my liking…and by liking, hearing the husband tell me he loved it.  I think the biggest secret in making this dish taste specular is that I used a meat tenderizer on the chicken first, so that helped break down the connective tissues and the marinade was able to seep into the meat better, thus producing a very tender and very flavorful chicken.  I hope you love this recipe as much as my husband loved eating it tonite!  xoxo.

Ga Roti {Vietnamese Roasted Chicken}

Source: Lo Huynh (2 servings)

2 each chicken drumsticks
2 each chicken thighs

1 tablespoon Maggi seasoning
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon granulated sugar
1 tablespoon honey

1 tablespoon cilantro , roughly chopped

1. Wash the chicken pieces and pat dry. Tenderize the chicken using a meat tenderizer.
2. Mix the marinade ingredients together and toss the chicken with the marinade.
3. Marinate the chicken for at least one hour to overnight.
4.  Set your oven to 425 degrees Farenheit.
5. In a pan, add 1 tablespoon of canola oil. Once oil is hot, sear the skin side down first until a nice golden brown color and then sear the other side of the chicken pieces.
6. Put the pan in your oven and bake for about 30 minutes, or until the juices run clear and your chicken is fully cooked.
7. Serve with steamed jasmine rice and garnish with the chopped cilantro.


For Valentine’s Day this year, I made my husband a card during my draping class and picked up some chicken wings after class for our dinner. What can I say?  I’m a true romantic at heart.  Ugggghhh…..xoxo.

Colored Pens

1. Cut the paper into a heart shape and use your tape to decorate it. Use your pens to write something somewhat nice.
2. Using another piece of paper, fold it up so it looks like an envelope.
3. Stuff your card into your envelope and present it to your beloved.


Thai Style BBQ Chicken

Source: Lo Huynh (4 servings)

BBQ Chicken:
2 lbs chicken, legs and thighs

2 tablespoons fresh garlic
1 tablespoon fresh ginger
2 tablespoons fresh lemongrass, tender part
1 teaspoon ground white pepper
2 tablespoons Chinese rice cooking wine
2 tablespoons fish sauce
2 tablespoons soy sauce
1 teaspoon kosher salt
1 tablespoon granulated sugar
1 tablespoon oyster sauce

Pickled Cucumbers:
3 tablespoons granulated sugar
3 tablespoons distilled white vinegar
½ teaspoon kosher salt
2 each Persian cucumbers, cut in half and thinly sliced
¼ each red onion, julienned

Thai BBQ Chicken:
1. In a food processor, process the marinade ingredients until well mixed.
2. Marinate the chicken with the marinade overnight in a ziploc bag.
3. In a grill pan over high heat, sear the chicken pieces on both sides until you get nice grill marks.
4. Finish cooking the chicken pieces in the oven at 375 degrees for about 30 minutes or until chicken is fully cooked when the meat is no longer pink and the juices run clear.
5. Serve with a Thai sweet chili sauce and jasmine rice and some pickled cucumbers.

Pickled Cucumbers:
1. In a small pot, heat sugar, vinegar, and salt until it turns into a thin syrup. This should take about 5 minutes. Take off heat and let cool.
2. In a bowl, add the vinegar syrup to the cucumbers and red onions. Let marinate for about 30 minutes in the fridge before serving.


Potato, some leftover coconut milk, and carrot in the fridge. I looked at those items and thought to myself…craps..I really need to use up that leftover coconut milk before it goes bad. So the only thing i could think of was…cari ga…which translates to “curry chicken”…or i hope that is what it means. i bring upon shame to my mother in my lack of mastery over the Vietnamese language amongst other things. I hope she can find some consolation in the fact that my English ain’t any better.

Okay…enough mumbo jumbo talk…Here’s my recipe or my version of this most delectable dish.

Cari Ga {Vietnamese Chicken Curry}

Source: Lo Huynh (4 servings)

3 lbs. chicken thighs {i used the thighs with the bones attached}
2 tablespoons Madras curry powder
1 tablespoon fresh lemongrass {tender part}, finely minced
3 cloves garlic, finely minced
1 tablespoon sugar
1 shallot, finely minced
1 teaspoon sea salt
2 tablespoon fish sauce
1 teaspoon chili flakes {i used korean chili powder}
tt fresh cracked black pepper

2 cups coconut milk
2 cups chicken stock, preferably homemade
2 bay leaves

2 carrots, peeled and cut on diagonal
2 potatoes, peeled and cubed
1 Vidalia sweet onion, cut into wedges

cilantro, chopped

1. Marinate the chicken with Madras curry powder, lemongrass, garlic, sugar, shallot, sea salt, fish sauce, chili flakes, and freshly cracked black pepper for about an hour.
2. In a stock pot, add canola oil to coat the pot and sear the chicken thighs.
3. Add the coconut milk, chicken stock, and bay leaves.
4. Bring to a boil and skim off the scum.
5. Reduce the heat and let the chicken cook at a simmer for about 15 minutes.
6. Add the carrots, potatoes, and onions. Cook until the carrots and potatoes are tender, about 15 minutes.
7. Garnish with the cilantro and serve with some fresh french bread.


I think my favorite salad in the world would have to be the Chinese chicken salad. And this past weekend, I think I’ve finally figured how to make a pretty kick a$$ Chinese chicken salad dressing…

Chinese Chicken Salad

Source: Lo Huynh

2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon soy sauce
2 tablespoons sesame oil
6 tablespoons rice vinegar
2 tablespoon white sesame seeds
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 cup grape seed oil

Salad Mix:
romaine lettuce, shredded
napa cabbage, shredded
radicchio, shredded
bean sprouts
scallions, chopped
cilantro, chopped
roasted chicken, shredded
avocado, sliced
cucumbers, sliced
carrots, julienned
sugar snap peas
red bell peppers, julienned
wonton strips, fried

1. Whisk the dressing ingredients together and let it sit for about an hour to let the flavors marinate.
2. Toss the dressing with your salad mixture and top with fried wontons.


I’ve been wanting to create the most perfect Vietnamese style pan-roasted chicken in a while…I think I finally made it last nite. It’s kind of like a ga roti but with an American flare to it’s cooking techniques. I hope you make and enjoy this dish. xoxo.

Pan-Roasted 5-Spice Honey Glazed Chicken

Source: Lo Huynh (2 servings)

2 chicken breasts, bone-in

1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon honey
1 teaspoon Chinese 5-spice
3 tablespoon oil

1. In a bowl, whisk the marinade ingredients together.
2. In a plastic bag, throw in your chicken breasts with the marinade.
3. Marinade the chicken for at least one hour and up to overnight.
4. In a pan, add oil to coat the pan.
5. Over high heat, sear the chicken. Cook the skin side down first. Once it develops a nice sear, flip and sear the other side.
6. Place your pan with the chickens in the oven and roast at 375 degrees F for about 25 minutes. Raise the temp to 400 degrees F and cook for another ten to fifteen minutes, basically until the skin is crispy and your chicken is fully cooked and juices run clear.
7. Serve the pan juices on the side to either pour over the chicken or dip the chicken in.
8. Serve with jasmine rice or a nice salad consisting of romaine {cut into bite sized pieces}, cucumbers {sliced}, and tomatoes {cut into wedges} with a Vidalia sweet onion Vetnamese inspired vinaigrette.

Vidalia sweet onion Vietnamese Vinaigrette
* serves 2

3 tablespoons rice vinegar
1 tablespoon sugar
6 tablespoons grape seed oil
tt sea salt and fresh crushed black pepper
1/4 each Vidalia sweet onion, julienned

1. Whisk rice vinegar, sugar, salt, pepper, and grape seed oil until emulsified.
2. Add in the julienned Vidalia sweet onions.
3. Let the vinaigrette marinate for about an hour before serving.
4. Toss with romaine lettuce, tomatoes, and cucumbers.


Today was spent painting the exterior of our home. That royally sucked. What made it worst was that I picked out this gray color and when it was painted on the house, it looked like a lavender which completely freaked me out cause I had purchased 5 gallons of it. Luckily, I was able to bring it back to Home Depot and begged and pleaded with the paint guys to turn that color into a more darkish gray which I’m more happy about although now my husband tells me that the exterior of our house now looks like a prison. ugggghhh…

So since we’ve been painting all day…and by we, my husband…I spent most of the day standing outside and micromanaging the process to make sure there weren’t any places that he missed with the paint spray gun…I had to make a quick meal for dinner.

Since I had some napa cabbage from the shabu shabu dinner we had a while back and half of a red bell pepper, i decided to make a simple chicken salad cause it’d be a nice cool meal after the hot day we had.

What’s great about this salad is that you can use whatever type of salads you’d like, from romaine to mixed greens…but since I only had napa cabbage, that’s what I used. Also feel free to add avocado, bean sprouts, cooked bacon…or whatever you like in a salad…this dressing is pretty versatile and goes great if you’re craving something Asian tasting, refreshing, and like seriously yummy…

* serves 2

1/2 of a napa cabbage, shredded
1/2 of a red bell pepper, julienned
1 carrot, julienned
1 hard boiled egg, cut in half
1 breast chicken, roasted and shredded

3 tablespoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons sweet chili sauce
1 tablespoon honey
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 teaspoon white sesame seeds
1 tablespoon sesame oil
6 tablespoons grape seed oil
tt sea salt, fresh ground black pepper

Whisk vinaigrette ingredients together and toss with your salad mixture. Use as much or as little of the vinaigrette you’d like.


There is seriously nothing more comforting than a nice bowl of homemade chicken noodle soup. And you can kick it up a billion notches by making your own noodles. I swear, it makes this soup taste like a million bucks! xoxo.

* serves 2

1 tablespoon butter
1 tablespoon flour
1 carrot, diced
1/4 onion, diced
1 celery stalk, diced
32 ounces of chicken stock, preferably homemade
1 cup roasted chicken, shredded
tt sea salt and black pepper

homemade noodles:
1 1/2 cups AP flour
1 teaspoon kosher salt
1 egg

1. Make the homemade noodles by first mixing the flour with salt. Add your egg and mix in with the flour. If it’s too sticky, add more flour. If it’s too dry, just add a little water to it. Roll out the dough and using a pizza cutter, cut into whatever desired size you want. I cut mine 1/2 inch by 1 inch rectangles.
2. In a stockpot, saute the carrots, celery, and onions with the butter for about a minute.
3. Add 1 tablespoon of flour and mix well. Cook for about a minute over medium heat.
4. Over medium high heat, add your homemade chicken stock.
5. Bring to a boil and add your freshly made noodles.
6. Add 1 teaspoon of dried or fresh minced parsley. Set your heat to medium low.
7. Cook for about thirty minutes or until your noodles are fully cooked and tender.
8. Season with salt and pepper.
9. Serve with some saltine crackers.


There is nothing more comforting to me than a hot bowl of homemade chicken noodle soup when I’m feeling sick or when it’s cold out. Here is my favorite chicken noodle soup. I hope you enjoy it. My husband tells me he loves it…but then again, he tells me that stuff every time I make something…so I don’t buy it. It’s cool.

* 8 servings

1 each yellow onion, roasted
1 3-inch piece fresh ginger, roasted
1 5 lbs. fresh whole chicken
1 tablespoon sea salt
1 2-inch piece rock sugar
6 quarts water
2 each sweet white corn, cut corn from the cobb
1 each carrot, diced into bite-sized pieces
2 each tomato, diced into bite-sized pieces
½ cup fresh sweet green peas
2 each celery stalk, diced into bite-sized pieces
½ cup lima beans

2 cups flour
1 teaspoon sea salt
2 each whole egg
2 tablespoons milk

1. Roast 1 yellow onion with the unpeeled fresh ginger at 400 degrees for 30 minutes or until softened and lightly browned. Peel the yellow onion and fresh ginger and set aside.
2. Wash the chicken with salt.
3. Bring 6 quarts of water to boil. Add cleaned chicken and bring to a boil. Reduce heat to medium low. Skim the scum on the surface of the broth as necessary.
4. Add roasted ginger, onions, sea salt, and sugar.
5. Simmer the chicken for 45 minutes or until the chicken is cooked fully. Remove the chicken from the broth.
6. Separate the meat from the bones. Shred the meat and set aside. Return the chicken bones back to the broth.
7. Simmer the broth for another hour.
8. Strain broth.
9. Bring the broth to a boil and add the vegetables, shredded chicken meat, and noodles and cook for another thirty minutes or until vegetables and noodles are cooked through and adjust seasonings if necessary.

Handmade Noodles:
1. Mix together flour, eggs, sea salt, and heavy cream. Put the dough on a cutting board covered with flour. Cut into one inch strips, 1/4″ wide with a pizza cutter.


This is definitely my most favorite Thai curry chicken recipe. It’s simple to make but tastes pretty amazing!

* makes 4 servings

13.5 ounces coconut milk
1 teaspoon red curry paste
1 each chicken breast, sliced into bite-sized pieces
3 tablespoons fish sauce
2 tablespoons granulated sugar
3 each whole kaffir leaves
2 cups sliced bamboo shoots
¼ cup sweet green peas
½ cup fresh thai basil

1. Combine 1/2 cup of coconut milk with the red curry paste and stir until fragrant.
2. Once the coconut milk begins to boil, stir in chicken and cook until done.
3. Add the rest of the coconut milk, fish sauce, sugar, and kaffir leaves.
4. Bring mixture to a boil and add bamboo shoots.
5. Cook for fifteen minutes and then add sweet green peas and fresh basil.
6. Serve with steamed jasmine rice.