BUN RIEU {VIETNAMESE CRAB AND TOMATO NOODLE SOUP}

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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!

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The rice vermicelli I used.

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Bun Rieu {Vietnamese Crab and Tomato Noodle Soup}

Source: Lo Huynh (6 servings)

Ingredients:

Broth:
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

Rieu:
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

Garnish:
green onions, chopped
cilantro , chopped
shallots, thinly sliced

Directions:
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.
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2. Add red chili powder or paprika and saute for 30 seconds to a minute. You don’t want the chili to burn.
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3. Add broth, fish sauce, tamarind soup baste, sugar, tomatoes, fried tofu, and fine shrimp sauce and bring to a boil.
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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.
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5. Simmer the broth for thirty minutes.
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6. Ladle the broth over the cooked vermicelli noodles and garnish with the chopped scallions, cilantro, and shallots.
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7. Serve with the shredded romaine, lime wedges, and fine shrimp sauce on the side.

THAI SPICY EGGPLANT WITH BASIL

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!

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Thai Spicy Eggplant with Basil

Source: Lo Huynh (2 servings)

Ingredients:
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

Sauce:
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

Directions:
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.

HAWAIIAN STYLE RIB EYE STEAKS

For a special occasion, I recommend making this steak. Romance the crap out of your partner with this meal. If not, make it for yourself and fall in love with yourself again. Or just make it and eat it. It’s really good!

The rib eyes!

Cook the marinade in a small sauce pan and marinate the rib eyes for a good 24 hours.

Sear the rib eyes in a nice cast iron and then finish in the oven.

Hawaiian Style Rib Eye Steaks

Source: Lo Huynh (2 servings)

Ingredients:
2 8 oz. Ribeye steaks, about 1″ thck
1 tablespoon extra virgin olive oil
1 tablespoon sweet cream butter

Marinade:
2 tablespoons pineapple juice
2 tablespoons brown sugar
2 tablespoons apple cider
2 tablespoons soy sauce
3 cloves garlic, crushed
1 inch fresh ginger, sliced into 1/4″ medallions
1 tablespoon extra virgin olive oil

Directions:
1. In a saucepan, heat the pineapple juice, brown sugar, apple cider, soy sauce, garlic, and ginger.
2. Bring to a boil and let cool.
3. Once cool, add 1 tablespoon of extra virgin olive oil to the marinade.
4. Place your rib eyes in a ziploc bag and add your marinade to the bag. Marinade for 24 hours.
5. Take your rib eyes and bring to room temperature by leaving it out on the counter for about 15 minutes.
6. Add 1 tablespoon of extra virgin olive oil to a cast iron pan and let it get hot over high heat.
7. Sear your rib eyes for about 2 minutes each side, or until your rib eyes have a nice sear to it.
8. Top the rib eyes with the sweet cream butter and if you want it more well done, finish it in the oven at 450 degrees Fahrenheit for a couple minutes or until desired doneness.
9. Let the rib eyes rest for five minutes before serving.
10. Serve with a nice twice baked potato.