Make this Ribeye Sukiyaki for your next meal. I promise, it’s really good!


Ribeye Sukiyaki

Source: Lo Huynh (4 servings)

1 tablespoon vegetable oil
1 lb. ribeye beef, thinly sliced
1.32 ounces bean thread noodles
8 each shitake mushrooms, stems removed
2 stalks scallions, cut into 2″ pieces
8 ounces firm tofu, cut into 2″ cubes
8 ounces enoki mushrooms, ends trimmed
8 ounces king oyster mushrooms, quartered
1/2 each yellow onion, julienned
1/4 each napa cabbage, cut into 2″ pieces

Japanese steamed rice

Sukiyaki Sauce:
5 tablespoons soy sauce
2 tablespoons mirin
3 tablespoons granulated sugar
1 cup water

1. Arrange the mushrooms, tofu, scallions, and Napa cabbage on a platter.
2. Mix the sukiyaki sauce ingredients together and set aside.
3. In a small round pot, heat 1 tablespoon of vegetable oil. Add the ribeye and cook until the beef is fully cooked. Add the sukiyaki sauce to the pot and bring the sauce to a boil.
4. Place the pot on an electric pan on a table and add the other ingredients and let the ingredients simmer until it is cooked.
5. Serve with Japanese steamed rice.


This is my ultimate comfort food on a cold dreary day or honestly, any day. I know you can buy the pre-packaged banh canh noodles but I prefer making them from scratch. That way, I know exactly what’s going into these noodles. On top of that, the prepackaged noodles either taste WAY too greasy for me or the texture doesn’t have the chewiness or consistency that I like. Anyway, I hope you ADORE this dish as much as I ADORE it.

This is the crab meat and crab paste I used. You can use jumbo lump crab meat if you’re fancy. I just use the stuff in the jar or can cause I have to cook on a budget. Uggggghh.

Mix the shrimp, crab meat, and seasonings in a bowl and set aside.

Prep the garnishes.

I like using chicken stock that I’ve made. I just take it out of my freezer, quickly run it under hot water.  I’ll add this chicken broth into my pot later.

You will also need two eggs for this dish.

Okay. Lets start cooking! The first thing we’ll want to do is get a stock pot, add some oil to it. Once it gets hot, add the shrimp and crabmeat mixture and cook until your shrimp is fully cooked.

Add the broth to this and since I used frozen chicken broth, I’ll just cover this up with a lid so it’ll defrost faster. Bring the broth to a boil.

Add the fresh banh canh noodles to the boiling broth and cook for about ten minutes or until the noodles no longer have a starchy taste and are translucent.

Add the eggs and gently whisk into the soup.

The soup should look something like this. If you want the soup to be thinner, there are two things you can do. You can blanch the noodles first before putting it into the broth to remove excess flour or you can add more water and readjust the seasonings. I personally like my soup thick so I kept it as is.


Banh Canh Tom Cua {Vietnamese Shrimp and Crab Udon}

Source: Lo Huynh (4 servings)

1 tablespoon yellow onion or shallot, minced
2 cloves garlic, minced
¼ pound shrimp, peeled, deveined, and roughly chopped up
6.5 ounces crab meat, drained
¼ teaspoon red chili flakes
2 teaspoons granulated sugar
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon fish sauce
1 tablespoon crab paste

8 cups chicken broth, preferably homemade
2 each large eggs

1 ½ cups tapioca starch
1 ½ cups rice flour
½ teaspoon kosher salt
1 cup boiling water
rice flour, additional for dusting

¼ each yellow onion, julienned
2 stalks scallions, chopped
2 tablespoons fresh cilantro, chopped
4 tablespoons fried red onions

1. Mix the shrimp, crabmeat, garlic, onion, red chili flakes, crab paste, sugar, salt, fish sauce, and black pepper together in a bowl.
2. In a hot stock pot, add 1 tablespoon canola oil. Once the oil is heated, add the shrimp crabmeat mixture and cook until the shrimp is fully cooked. This should take about five minutes.
3. Add the chicken stock and bring to a boil.
4. Add the banh canh noodles and cook until the noodles are transparen and there is no longer a starchy taste to the noodles. This should take about ten minutes.
5. Whisk in two eggs.
6. Serve your banh canh in a bowl and garnish with the yellow onions, green onions, cilantro, and the fried red onions.

* If you want the soup to be thinner, there are two things you can do. You can blanch the noodles first before putting it into the broth to remove excess flour or you can add more water and readjust the seasonings.


For banh canh noodles, use tapioca starch and rice flour.

Mix the tapioca starch, rice flour, and kosher salt together in a bowl.

Add BOILING water, mix with a fork, and then knead until a nice dough forms.

Wrap in plastic and let rest for 30 minutes.

Cut the dough in half to make rolling out easier.

Roll out and cut into strips.

Dust with more rice flour so the noodles don’t clump and stick together.

The finished noodles!


Banh Canh Noodles:
1. Make the noodles by combining the tapioca starch, rice flour, and kosher salt together. Mix well.
2. Add boiling water and mix with a fork until combined.
3. Knead the mixture for about ten minutes until it forms into a nice dough.
4. Wrap the dough and let the dough rest for 30 minutes before rolling it out.
5. Cut the dough in half so it’ll be easier to roll.
6. Sprinkle some rice flour on a cutting board and roll out with a rolling pin until it is about 1/4″ thick. Cut into long strips about 1/4″ wide and coat with more rice flour so it doesn’t clump together. It is now ready to be used for your banh canh.


We had eaten out at some Taiwanese restaurant yesterday and had some leftover leek and pork dumplings along with some oyster omelette so I decided to cook up some Taiwanese Noodles with Minced Pork to go along with our leftovers. I hope you enjoy my version of this dish!

1/2 lb. ground pork
2 T. red onions, minced
2 cloves garlic, minced
1 T. fresh ginger, minced
2 T. soy sauce
3 T. Chinese rice wine
1 tsp. sugar
1/2 tsp. Chinese 5-spice
1 tsp. sesame oil
2 T. oyster sauce
1/2 cup white mushrooms, finely diced
1 cup chicken broth

1. Combine ground pork, onions, garlic, ginger, soy sauce, Chinese rice wine, sugar, Chinese 5-spice, sesame oil, and oyster sauce in a bowl.
2. Add 1 T. oil in a sauce pan.
3. Once the oil is hot, add the pork mixture and saute until fully cooked.
4. Add in the white mushrooms and cook for a couple of minutes.
5. Add the chicken broth to the pan and simmer for about 30 minutes.
6. Serve with freshly cooked noodles and top with some chopped scallions and a hard boiled egg.