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.


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 a great condiment to put on a bunch of Vietnamese dishes like thit nuong or banh bot loc or com tam dishes.

Chop up the scallions.

Cook the scallions in some oil.

Scallion Oil

Source: Lo Huynh (3 tablespoons)

3 tablespoons canola oil
3 stalks scallions, chopped

1. In a small sauce pan, heat up the canola oil over medium heat.
2. Once the oil is hot, lower the heat to low medium heat and add the scallions.
3. Cook the scallions for about a minute and take off heat.