This is a simple soup that will go fabulously with a multi-course Chinese family style meal!


Chinese Chicken and Sweet White Corn Egg Drop Soup

Source: Lo Huynh (4 servings)

4 cups chicken broth
1 cup cooked chicken, diced into 1/2″ cubes
1 cup sweet white corn
1 tablespoon Chinese cooking wine
tt kosher salt
tt white pepper
2 tablespoon corn starch, mixed with 3 tablespoons cold water
1 each egg, lightly beaten
1 teaspoon sesame oil

2 stalks scallions, thinly sliced

1. In a pot, add the chicken broth, diced chicken, sweet white corn, Chinese cooking wine and bring to a boil.
2. Add the corn starch mixed with water and stir until the broth thickens.
3. Season the soup with kosher salt if necessary.
4. Using a fork, stir in the beaten egg to the soup. Keep stirring until the egg is cooked through and become little strands in the soup.
5. Add the sesame oil and some white pepper if desired.
6. Serve in bowls garnished with the chopped scallions.


This is seriously one of the easiest side dishes you can make. It’s also great as an appetizer too!


Balsamic and Brown Sugar Roasted Brussels Sprouts

Source: Lo Huynh (4 servings)

1 lb. brussels sprouts, cut off the ends and cut in half
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
tt kosher salt
tt freshly ground black pepper

1. Preheat the oven to 400 degrees F.
2. In a bowl, whisk the brown sugar, balsamic vinegar, kosher salt, black pepper, and extra virgin olive oil until blended.
3. Add the brussels sprouts to this mixture.
4. Pour the brussels sprouts onto a foil lined sheet pan and roast for about 30 minutes, or until the brussels sprouts are crisp on the outside and tender on the inside. Make sure to turn the brussels sprouts halfway through cooking time so they cook evenly.
5. Serve immediately.


When I need a chicken stock that doesn’t taste too Asian or Americanized, I like to make this stock. It’s versatile cause I can use it for whatever recipes that call for chicken stock and making your own homemade stock just has a deeper flavor profile than the canned or boxed stuff. If I’m not using the stock immediately, I like to freeze them in quart sized deli cups and just run them under some hot water to release them from the deli cups before I use them in my recipes.

Basic Chicken Stock

Source: Lo Huynh (1 gallon)

3 each chicken carcasses
18 cups water
1 large yellow onion, cut in half
1 tablespoon kosher salt
1 tablespoon granulated sugar, optional

1. Put all the ingredients into a large stock pot.
2. Bring to a boil and skim off the scum.
3. Semi-cover the stock pot and simmer for 4 hours.
4. Strain the broth.
5. The broth can be kept in the refrigerator for a couple days and stored in the freezer for a couple months.


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.


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!


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.


This is one of my favorite fish dishes because it’s so versatile. You can eat it in a bowl or roll it up like a spring roll. Anyway you decide to eat it, it’s pretty delicious!

I decided to use catfish tonight for this dish. Make sure you marinate the fish for about thirty minutes.

The red onions, scallions, and dill will be this dish’s aromatics.

Cook the fish first on a very hot cast iron skillet. I cooked this for about 3 minutes on each side.

After the fish has a nice sear on both sides, I then added the red onions and scallions and cooked it for a couple more minutes before adding the dill and then cooking for another minute before turning off the heat.

To serve this dish, I layered my lettuce, mint, cilantro, and cucumbers in a bowl. I then added cooked vermicelli noodles to this and then topped it off with my cooked fish along with some pickled carrots and daikon. And of course, I’ll drench it with the nuoc mam cham.

Cha Ca Long {Vietnamese Dill Fish with Turmeric}

Source: Lo Huynh (2 servings)


Fish Marinade:
1 pound catfish filet, cod, or halibut, cut into 2-inch chunks
½ teaspoon turmeric powder
1 clove garlic, minced
½ inch fresh ginger, peeled and minced
1 teaspoon fish sauce
1 teaspoon granulated sugar
¼ teaspoon kosher salt
1 tablespoon canola oil

½ bunch fresh dill, chopped
¼ each red onion, julienned
2 stalks scallions, cut into 2-inch sections

½ bunch cilantro
½ bunch mint
½ head red or green leaf lettuce
1 each Persian cucumber, cut into strips

Nuoc Mam Cham:
1 clove garlic, minced
2 tablespoons granulated sugar
2 tablespoons fish sauce
10 tablespoons water
2 tablespoons lime juice
½ each Thai red chili, minced

Pickled Carrots and Daikon:
½ cup water
½ cup distilled white vinegar
½ cup sugar
1 teaspoon kosher salt
1 each carrot, julienned
½ each daikon, julienned

1. Mix the fish with the turmeric powder, garlic, ginger, fish sauce, sugar, kosher salt, and canola oil. Let this marinade for thirty minutes.
2. Make the nuoc mam cham by mixing the nuoc mam cham ingredients together in a bowl. Set aside.
3. Prep the garnishes and set aside.
4. Over high heat, in a hot cast iron pan, add one tablespoon canola oil. Once the pan is hot, sear the fish on both sides on each side for about three minutes or until it is golden and light brown. Add the red onions and green onions and saute for about a minute or two. Add the dill. Turn off the heat. Make sure the fish is fully cooked. It should be white and opaque in color. If it is translucent, continue cooking it on the cast iron pan.
5. Serve by putting the fish on top of a bowl of vermicellii with the garnishes and pour some nuoc mam cham over it.

* For the pickled carrots and daikon, just mix the ingredients together and let it sit overnight before serving it.


Whenever I have some time, I like to make my own asian style chicken stock. It obviously tastes so much better than the canned stuff and I like knowing exactly what goes into my broth. This is a great base for your asian style soups and stir fry sauces. I like to add sugar when I make my stock but feel free to leave it out. The broth is pretty flavorful on it’s own. You can also get away with cooking this broth for two hours but I prefer to cook it for as long as I can, so I tend to let it simmer for about four hours.

These are the aromatics for the stock.

Throw the aromatics with the chicken carcasses into a big stock pot.

Bring the stock to a boil and scum will appear.

Remove the scum with a skimmer.

Let the stock simmer over low heat for four hours and semi cover with a lid.

After four hours, you get rewarded with some liquid gold. Or at least, this is my liquid gold.

Strain the stock, cool, and store into containers of your choice. I like using different size containers such as these deli cups and store them in ice cube trays for when I just need a little bit of chicken stock for a quick stir fry.

Asian Chicken Stock

Source: Lo Huynh (1 gallon)

3 each chicken carcasses
18 cups water
3 inch each fresh ginger, peeled and cut into 1 inch pieces
1 large yellow onion, cut in half
8 cloves garlic, peeled
1 tablespoon kosher salt
1 tablespoon granulated sugar, optional

1. Put all the ingredients into a large stock pot.
2. Bring to a boil and skim off the scum.
3. Semi-cover the stock pot and simmer for 4 hours.
4. Strain the broth.
5. The broth can be kept in the refrigerator for a couple days and stored in the freezer for a couple months.