Chef Connie Tran’s bi-monthly pop-up exploring Vietnamese food traditions brings together classic Vietnamese dishes with a smattering of twists that a Vietnamese grandma probably wouldn’t approve of, in a good way. Filing my second Scouting Report, “BEP Kitchen is for Vietnamese food lovers seeking to go beyond pho,” on the Los Angeles Times‘ Daily Dish. Bon appetit.
Archive for the 'Vietnamese' Category
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With the help of Grandma and my aunts these past couple of years, I’ve learned how to prepare almost every noodle soup that I giddily slurped as a child and hungrily craved as an adult. Grandma taught me how to tame pho bo and bo kho from her home kitchen, while my aunts showed me the ins and outs of bun rieu and hu tieu through detailed emails and patient telephone calls.
I’ve amassed quite a repertoire of recipes on this site over the years, preserving a small piece of family history in the process and guaranteeing that all future cravings are swiftly satisfied.
Most recently, Grandma and I tackled bun bo Hue, a complex and heady beef noodle soup scented with lemongrass, packed with pork trotters, and littered with congealed pigs’ blood.
While the city of Hue is known for its spicy fare, Grandma’s version of the former imperial capital’s famous noodle soup is quite tame because she’s needed to refine and adjust it over time to placate the palates of her American-born, spice-averse grandchildren. What can I say? My cousins and I were weak when it came to heat when we were younger.
The most magical part of making bun bo Hue happens around hour three when the beef, pork, and lemongrass broth is transformed into the familiar fiery orange soup. Grandma uses a sizzling mixture of vegetable oil, scallions, fish sauce, and paprika to impart the broth with its characteristically bright hue and rich, umami flavor. Never in a million years would I have guessed that a jar of paprika resided in Grandma’s cupboard for this very recipe.
A heavy dose of fermented shrimp paste, along with a touch of sugar and salt, add the finishing touches to the broth. The soup is ready to be served when the slices of beef and the pigs’ feet are both perfectly tender, after approximately 4 hours total.
- 2.5 pounds pigs’ feet, cut into chunks
- 2.5 pounds beef shank
- 2 1/2 tablespoons salt, separated
- 9 stalks lemongrass
- 1/4 cup vegetable oil
- 1 bunch scallions, white parts only, halved lengthwise
- 2 tablespoons paprika
- 1/2 cup fish sauce
- 3 tablespoons fermented shrimp paste
- 1 tablespoon monosodium glutamate, optional
- 1/2 tablespoon sugar
For garnish and noodles
- 1/2 pound congealed pork blood
- White onions, thinly sliced into half-moons
- Cilantro, chopped
- Bun Bo Hue noodles
To prepare the broth, begin by cleaning the pigs’ feet under running water to remove any bits of bone debris that the butcher left behind. Don’t forget to run your fingers beneath the skin where unsightly debris may have gotten trapped.
Place the cleaned pigs’ feet and beef shank in a large stockpot filled with enough water to submerge them and bring to a boil. The shank and feet are full of impurities, so once the water comes to a boil, dump it out and collect the feet and shank in a colander.
Good Girl Dinette’s Chef Diep Tran loves breakfast, especially ones taken leisurely without consideration for time or caloric intake. She’s been toiling behind the scenes, crafting and tweaking her breakfast menu for the past year now, and she recently rolled out the goods for all to devour and crave.
“The menu for me is a snapshot of what it felt like to grow up in the ’80s, in Cerritos, being Vietnamese,” explained Diep in a recent Q&A. Among her sources of inspiration for the new menu were “Breakfasts of porridge, pho, and fried eggs splashed with Maggi; Lucy Maud Montgomery, Laura Ingalls Wilder, and MFK Fisher books from the library; weekend cooking shows on PBS.”
As Diep was developing the menu and testing recipes, The Astronomer and I served as eager guinea pigs as she perfected her Red Boat-cured bacon, Croque-Garcon, and toasted pound cake.
After months of anticipation, we finally sat down this morning to experience the perfectly edited menu in its entirety. And it was well worth the wait!
One of the perks of having a mother who works for a meat distribution company are the random acts of
kindness meatiness that occur from time to time. I love it when Mom surprises me with pounds of jumbo shrimp, bags of frozen chicken fingers, or most recently, racks of baby back ribs. With Memorial Day, the official start of the summer grilling season, around the corner, the timing could not have been any more perfect. These racks o’ ribs were destined to meet the heat, Vietnamese-style.
Sườn nướng was a mealtime staple growing up. Not only was it served often on weeknights for dinner, but it also made regular appearances at beachside family gatherings—La Jolla Shores, represent. The ease of prepping and cooking the ribs, as well as their intrinsic deliciousness, made them a standby for every occasion.
Comprised of just five ingredients—fish sauce, sugar, salt, black pepper, and shallots—this easy marinade treats pork to a sweet, salty, and wholly umami bath. Soaked overnight, then grilled over hot flames, the ribs’ exterior caramelizes beautifully, while the innards remain tender and flavorful.
The recipe below produces ribs that are savory enough to pair with a heap of rice, the Vietnamese way, but for those looking to eat their meat straight up, ease up some on the fish sauce and salt.
According to Mom, this is the best marinade ever. And she’s absolutely right.
- 2 to 3 pounds pork ribs, separated
- 2 large shallots, finely minced
- 4 ounces fish sauce (approximately 1/2 cup)
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- 5 ounces granulated sugar (approximately 1/3 cup)
To prepare the marinade, whisk together the shallots, fish sauce, salt, pepper, and sugar in a medium-size bowl. Transfer the marinade to a gallon-size Ziploc bag, along with the ribs, and let the meat and marinade marry in the refrigerator overnight.
Let the ribs stand at room temperature for 30 minutes before grilling. Over medium-high flames, grill the ribs on both sides until slightly charred and fully cooked through, approximately 6 to 10 minutes per side. Optional: brush the ribs with leftover marinade.
Once the ribs are fully cooked, transfer to a serving platter and let rest for 5 minutes.