Latest Posts

Peanut Sticky Rice / Xôi Đậu Phộng

Sticky rice is an everyday food made from glutinous rice steamed and eaten with various toppings. The variety can be endless and can range from savory to sweet. Peanut sticky rice is one of the most popular rustic sticky rice dishes in Vietnam. Raw peanuts are boiled, mixed with soaked glutinous rice and steamed. The sticky rice is topped witha generous heaping of coconut meat and sprinkled with a mixture of crushed roasted peanuts, salt and sesame seeds. This dish can be made in large batches and will make a delicious accompaniment for any meal.

Difficulty: Easy / Servings: 6 / Time: 8 hours to soak the rice and 1 hour and 15 minutes to cook

Ingredients:

2 cups of sweet glutinous rice

2 cups of raw peanuts

1 Tablespoon of crushed unsalted roasted peanuts

1 Tablespoon of roastedwhite sesame seeds

1/2 teaspoon of sugar

1/4 teaspoon of sea salt

1 package of fresh shredded coconut meat (you can buy this in the frozen section of the Asian market)

Equipment: A medium size steamer

Coconut meat

Raw peanuts

Directions:

Soak the sweet glutinous rice and raw peanuts overnight (at least 8 hours).

Boil the peanuts for 20 minutes until they are cooked. Rinsed and drain the peanuts. Remove any outer layers.

Mix the cooked peanuts, the raw rice and 1 teaspoon of sea salt in a bowl.

Spread the rice mixture evenly in a steamer and make a hole the size of your fist in the center to allow for steam to rise.

After 20 minutes of steaming, open the lid and use a wooden spoon to mix the rice. This allows for the rice to evenly cook. Spread the rice evenly again and make the same hole in the center.

Steam for another 20 minutes and then pour 1/2 cup of water evenly over the rice. This prevents it from drying out. Steam the rice for another 10 minutes (50 minutes total time) and remove from the steamer. The rice should be glutinous and soft.

Make the roasted peanut topping by mixing 1 tablespoon of crush roasted peanuts, 1 tablespoon of roasted sesame seed, 1/4 teaspoon of sea salt and 1/2 teaspoon of sugar.

Break apart the coconut meat.

Spoon the rice into a small plate, sprinkle the roasted peanuts mix on top and add some shredded coconut meat.

For more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran and Chau Hoang

Winter Skin Care Essentials

Published by La Vie Partagée

Winter wind and cold air can be harsh for any skin type. The key to surviving the winter’s environment is to make sure that your skin is continually moisturized. There are many different products on the market so it can be hard to pick and choose the right one for each person’s skin attributes. For example I have very sensitive skin that is prone to irritation from changing weather and also from chemicals in products. I adhere to the Asian skincare regiment which is longer than the general western version. There are a series of steps to address hydration and other skin problems in the Asian routine. The goal is to not strip the skin of its natural hydration but to sooth and add hydration to the epidermis and dermis. Over the years, I have a few stalwarts that I depend on to get me through the winter and are listed in this article.

Morning: Powder wash, Toner, Serum, Lotion (face and eyes) and Sunscreen

Night: Oil Wash, Powder wash, Toner, Serum, Facial Masks if necessary and Lotion (face and eyes)

Double Cleanse

A double cleanse technique uses an oil cleanser to get rid of makeup and dirt while the second step uses a gentler cleanser to wash off any remainder impurity. This leaves the skin very clean and also allows for the introduction of cleansers that are not harsh to the skin.

I use Klairs Gentle Black Deep Cleansing Oil which contains various natural oils to clean my face of any makeup. This retails for $23 at Wistrend.com. You can also use oil cleanser available at the local drugstore or Sephora. Next I use an enzyme powder wash which gives a gentle exfoliation and gets rid of any remaining dirt and oil. My favorite is Ciracle’s Enzyme Powder Wash retail for $24 at Amazon. These two products are so gentle that my skin is left feeling very soft and clean without the dryness and tightness.

Toners

There are many type of toners out there. Asian toner differs from the western version in that the western version focuses on the squeaky clean effect and thus stripping the skin of its natural oil. Asian toner focuses on hydration, PH balance or numerous other skin ailments.

Ciracle Base Toner (day time) – I have been using this mild toner for day time for two years. The formulation has the same PH balance as the skin (5.6) which helps add moisture back to the skin. This retails for $10 on Amazon.

SKII Facial Treatment Clear Lotion (night time) – This is the holy grail of toners and is widely popular, effective and very expensive. This is a purifying toner that exfoliates dead skin cells and impurities while prepping the face for its skin care regimen. I started using this toner a few years ago and noticed the difference in my skin when I don’t use it. The Pitera and the other acids brighten and soften the skin making the following products more penetrable. This bottle retails for $179.00 at Sephora. I stock up whenever I am in Japan’s duty free as it is significantly cheaper there.

A duplicate of this toner is Missha Time Revolution Clear Toner that is also a yeast based toner. The price is much more wallet friendly at $28.00.

Serums

I discovered serums once I started researching on Asian skincare routine. There are numerous products out there and it really depends on your skin attributes. I have a few serums that I use depending on my skin condition that day. My go to for the winter is Pure Heals Green Propolis 90 Ampoule from Korea and available online. This serum contains 90% propolis extract which is a resinous material that bees use to seal small cracks and gaps in the hive. Propolis is good for wrinkle improvement, whitening, calming, balance care, and provide intensive moisture. I will generally only use this at night but when I feel that my skin is on the dryer side, I will use it in the morning as well.

Lotion

La Roche Posay Toleriane Ultra –This is the ultimate moisturizer that is formulated for sensitive skin and has a rich long lasting formulation. This is the only moisturizer that has not cause any skin irritation and is formulated with few ingredients. This lotion is also free of preservative, paraben, fragrance, alcohol, colorant, lanolin, and is non-comedogenic. This is available at Walgreens, Amazon and Jet.com. (Retail for $25 at Jet.com)

Sunscreen

Shisedo Urban Environment Oil-Free UV Protector Broad Spectrum SPF 42 for Face – It is important to wear sunscreen in the winter as it is in the summer. The sun’s UV rays are damaging to the skin even in the middle of cloudy winter day. This particular sunscreen is lightweight and absorbs quickly into the skin. I wear this as the last step of my skin care every day. (Retail $32.00)

Facial Masks

Facial masks comes in unending variety and the popular type has been cotton sheet masks originating from Asia. These are cotton cloths that have been drenched in serum and cut out of in a face shape. You will put this on your face for approximately 20-30 minutes. This is an intense booster for your skin. In the winter, I will use sheet masks more often at night since my skin feels drier and is more dull. Sephora, Target and even neighborhood pharmacies now carry sheet masks. I will try to use sheet mask 1-2 times a week during the winter. The key is to pick a mask with natural ingredients and targeted to your specific skin issue. Look for mask with hyaluronic acid which seals in moisture and creates a plumb look for your skin.

Klairs Rich Moisture Soothing Mask – This sheet mask is good for people with sensitive skin and provides for intense hydration. This retails for $12.00 for a 10 pack at Wistrend.com.

SKII Facial Treatment Mask – This is the holy grail of face masks and I use this once a month since it is so expensive. The mask retails for $95 for 6 at Sephora.

Missha US carries 40+ type of sheet mask on their website.

Tony Moly US carries 50+ type of sheet mask on their website.

Face Shop, Imnisfree and Nature Republic are other Korean skin care lines that carry a large assortment of sheet masks.

As always, skincare is personal to the individual. The key thing for winter is to add products that provide hydration. Share with us your favorite product to get through the winter.

*La Vie Partagee does not receive compensation for any recommendation. These items are our own favorites through trial and errors.

Author: Chau Hoang

Featured Photo: http://www.idealmagazine.co.uk/

Salmon Braised in Tomato Sauce / Salmon Sốt Cà Chua

Published by La Vie Partagée

An easy week night meal that my mom usually makes at least a few times a month is salmon braised in tomato sauce or salmon sốt cà chua. Salmon filet is pan fried to form a golden crust and then is braised in a simple tomato garlic sauce for a a few minutes. This dish is served simply with rice. It is a quick, healthy and easy dish to make for dinner.

Difficulty: Easy / Servings: 2 people / Time: 30 minutes

Ingredients:

1 large salmon filet with skin

4 ripe tomatoes

1 tablespoon of fish sauce

1 tablespoon of chicken bouillon powder

1 cup of low sodium chicken broth

2 tablespoons of diced yellow onion

9 cloves of garlic (5 cloves of smashed garlic and 4 cloves of minced garlic)

Sea salt

Ground pepper

Sugar

Canola oil or any oil (not olive oil since it has a low heat point and will burn)

Directions:

Rub the salmon on both side with 1/2 teaspoon of sea salt. Rinse the salmon with water and wipe dry with a paper towel.

Smash 5 cloves of garlic to release the juice.

Heat a pan on high with enough oil to cover the pan. Once the oil is hot, add the 5 cloves of smashed garlic. Once the garlic turns golden, remove the garlic and discard it. Sear both side of the salmon until it turns golden brown.

Remove from the pan and set aside. The salmon does not need to be thoroughly cooked because it will be braised later. You just want a golden crust. Wipe the pan clean of oil with a paper towel.

Dice the tomatoes and put them into a mixing bowl. Add 1 tablespoon of fish sauce, 1 tablespoon of chicken bouillon powder, 2 tablespoons + 1/2 teaspoon of sugar and 1/2 teaspoon of ground pepper.

Heat the pan on high with 2 tablespoons of oil and brown 4 cloves of minced garlic. Add 2 tablespoons of diced onion when the garlic starts to turn golden.

Once the onions turn translucent, add the tomatoes and mix. Stir to break up the tomatoes for approximately 5 minutes.

Allow the juices to reduce a little and add 1 cup of chicken broth. Let it boil to reduce the liquid for 2 minutes.

Add the salmon back into the pan and let it simmer for 10 minutes to absorb the sauce. Spoon the sauce over the salmon as it cooks.

After approximately 10 minutes, turn off the heat and add diced scallions for garnish and color. Serve the dish with a side of rice.

For more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran and Chau Hoang

Phở Turkey

Published by La Vie Partagée

Phở Turkey is a common type of phở that Vietnamese American created around Thanksgiving. This is a new take on the classic chicken phở or phở gà. Around the holiday, grocery stores will offer a promotion for turkeys. My parents inevitably fall for it and buy extra turkeys even though we normally do not eat them besides on Thanksgiving. What we end up doing is using the fresh turkey to make phở and it is a big hit. This phở is healthier and cleaner than beef phở and takes approximately 1 hour and 15 minutes to make from start to finish. There are always people visiting during the holidays so this phở is a good way to feed the masses on a budget.

Difficulty: Easy / Servings: 6-7 bowls / Time: 1 hour and 15 minutes

Ingredients:

4.5 lb. of turkey drumsticks (approx. 4)

6 lb. of turkey breast with bone

2 packets of phở spice (1 packet has 1/2 tablespoon of black peppercorn, 2 cinnamon sticks, 10-12 star anise, 9-10 cloves, 1 cardamom and a spice pouch)

1/2 a ginger

1 yellow onion

1 red onion

2 tablespoons + 1 teaspoon of rock sugar

1 teaspoon of chicken bouillon powder

2 tablespoons of sea salt

1 teaspoon of sugar

Ground pepper to top the bowl of phở

1 can of low sodium chicken broth

phở noodles

Vegetable accompaniment:

1 lb. of bean sprouts

1 bushel of Thai basil

1 bushel of cilantro

3-4 stalks of scallion

Chili

Sriracha

Hoisin sauce

Fish sauce

This slideshow requires JavaScript.

Directions:

Rinse the turkey with water to get rid of any impurity.

Roast the phở spice, onion, and ginger at 400F for 15 minutes to release the juice and aromatics. You can do this while the water comes to a boil (next step) so you can have the ginger ready to add to the stock.

Add 6 quarts of water to a large stock pot and bring the water to a rolling boil.

Once the water boils, add 1 tablespoon of rock sugar, 1 tablespoon of sea salt, turkey and ginger. Allow the stock to cook on rolling boil for a total of 1 hour. Skim any impurity that floats to the top.

Skim the impurities and discard them

After 30 minutes of boiling the turkey, add the phở spice pouches to the stock and continue to boil the stock for another 30 minutes (1 hour total). Continue to skim any impurity that floats to the top.

After 1 hour of boiling the turkey, remove the turkey meat and set aside to rest.

Strain 5 quarts of the stock into another pot and add the phở spice pouches. Usually you could get approximately 4.5 quarts of stock from the first boil so add enough low sodium chicken stock to make up the difference to equal 5 quarts of liquid. The chicken stock will also add some depth to the turkey broth.

Bring the stock with the phở spice pouches to a low boil. Season the stock with 1 tablespoon + 1 teaspoon of rock sugar, 1 tablespoon of sea salt, 1 teaspoon of sugar and 1 teaspoon of chicken bouillon powder. Add the roasted onions and allow the stock to be on a low boil for 15 minutes. Skim any impurity to keep the broth clear.

Dice 3 scallions for garnish and keep the white ends. Add the white portion of the scallion to the stock at the end of the 15 minutes. Turn the heat to low and you are ready to serve the noodle soup. (total broth cook time of 1 hour and 15 minutes)

While the broth is finishing, boil the phở noodles according to directions. Drain and rinse with cold water to stop the cooking process.

Thinly slice the white and dark meat to top the phở .

Prepare the condiment plate with beansprouts, lime, Thai basil and cilantro.

Serve the bowl of noodles with some dark meat and white meat and garnish with thinly sliced onions, some cilantro and a sprinkle of ground pepper. Make sure there is a side of Hoisin sauce, Sriracha and fish sauce to taste.

In order to properly eat phở , top the bowl with some bean sprouts, Thai basil and cilantro and add a squeeze of lime, hoisin sauce and Sriracha. All of these flavors will meld together for a delicious soothing bowl of noodles.

Try other versions of phở such as Phở Bò (Beef Noodle Soup) or Phở Chay (Vegetarian Phở Noodle Soup).

For more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran and Chau Hoang

Vietnamese Pantry Essentials

Published by La Vie Partagée

Vietnamese cuisine is well known for its freshness, uses of herbs and the complexity of flavors. We have a history of French colonization leading to the richness and diversity of dishes within the Vietnamese cuisine. There are a few key essentials that are used often in our cooking. This post will highlight the key essentials that we used in all of our recipes on this blog and the brands that we like. Amazingly, I was able to find majority of it on Amazon!

The Basics

1. Fish sauce – This is the ingredient that is the foundation for Vietnamese cooking. Fish sauce is made from fermenting anchovies in sea salt over a period of 12-14 months. I was surprise that you can get this at Walmart. My family uses Viet Huong Three Crab brand fish sauce.

2. Soy Sauce – There are many different brands out there to choose. We do not have a specific one to recommend but my family tends to cook with Maggi or Knorr liquid seasoning in place of soy sauce.

Soy Sauce alternatives– My family uses regular soy sauce and also soy sauce alternative in our cooking. Maggi Arome is a cult favorite in Vietnam. It taste similar to soy sauce but with an extra punch of flavor. We also use Knorr seasoning as a substitute as it has more flavor than regular soy sauce.

3. Sesame oil – This fragrant oil is essential for majority of the dishes.

4. Oyster sauce – This sauce is good for stir fry. We tend to go for Panda brand oyster sauce.

5. Hoisin sauce – This is a condiment for pho.

6. Chili sauce / Hot Sauce – This sauce is used to add heat and flavor to many soups and as a table condiment. I usually have two versions in my pantry: Sriracha and Vietnamese Chili Garlic Sauce.

7. Mushroom Seasonings – This is a dry seasoning mix that enhances a vegetable dish.

8. Chicken Bouillon Powder – This is chicken powder that are added to many of the meat based dishes to give it an extra punch of flavor.

9. Vegetarian Soup Base / Cot Sup Chay – This vegetarian soup base help flavor the both for vegetarian soups.

10. Turmeric or Curry Powder – Tumeric or Curry Powder is use often to make curry and also to flavor many of the braising dishes as well.

11. Lemongrass (minced or fresh stalk) – We use this in many of our braised dishes and marinades.

12. Coco Rico Soda – This sweet coconut soda is the basis for many of the sweet and salty braised dishes. The sugar in the soda caramelizes perfectly with meat.

13. Rock sugar – This is used to add sweetness and extra depth in many broth and braising liquid. It is sweeter and denser than regular sugar.

14. Ground dried Annatto – This spice gives color and a hint of fragrance to many of the dishes without the heat.

15. Ground chili peppers – We use this to make chili oil to add flavor to certain dishes. There are a lot of variety that we use. Recently we have been using the Korean ground chili for our chili oil since it has a sweeter undertone.

16. Madras Curry Paste – We use this as a basis for our curry stew and curry base dishes. My family swears by the version made by Kim Tu Thap brand.

This slideshow requires JavaScript.

For more recipes, visit the EAT page or the Recipe Index

Author: Chau Hoang

Must Do’s: Holidays in NYC

Published by La Vie Partagée

The holiday season is a popular time to visit NYC and it is not hard to see why. The festive holiday spirit is in full force and there are many activities suitable for everyone. Whether you are a visitor or a local, the holiday season in the city is something everyone is excited about. We compiled a list of must do’s holiday activities for New York City.

Bryant Park Winter Village –(41 W 40th St between Sixth and Fifth Avenues)

The Bank of America Winter Village opens on October 29 and stays open through March 5, 2017. During the holiday, the skating rink is surrounded by a winter village filled with food and gift vendors. The 17,000-square-foot outdoor rink is also free to the public and you can bring your own or rent the skates. Weekends are particularly popular and the line can go around the block. Come early if you plan on ice skating at this rink. There is also a big Christmas tree overlooking the rink and makes for some wonderful photo opportunity.

Source: UrbanSpace

Radio City Christmas Spectacular

This annual Christmas show at Radio City Music Hall is a holiday staple in NYC featuring the famous Rockettes. This show runs from November 11, 2016 through January 2, 2017. Click here for ticket information.

Source: Rockettes.com

Christmas Tree Lighting, the Ice Skating Rink and Decorations at Rockefeller Center

This is another holiday event that is televised on NBC each year. A tree is selected after an exhaustive search and will be decorated with 45,000 LED lights. The lighting event takes place on November 30 at 7pm.

In addition to the tree lighting ceremony, Rockefeller Plaza has the famed ice skating rink and the whole plaza is highly decorated for the holiday. This area can get very pack during the holiday season. I would advise against ice skating at this rink as it is small and the line is atrocious. Head to nearby Bryant Park for the free ice skating at the Winter Village. Additionally, Saks Fifth Avenue has their holiday light show that is on an entire front facade of the store and timed to Christmas music. You can see this light show from Rockefeller Center (5th Avenue between 49th and 50th Street).

Holiday Window Displays

Department stores in NYC go all out for the holidays and everyone gets competitive to see who has the best Christmas displays. Most are located in midtown Manhattan so you can see all of it on the same day. Below are the list of the popular ones in NYC.

Source: GoNYC

Bloomingdales (November 18 – January 4)

Barneys (November to January 4)

Bergdorf Goodman (November 17 – January 4)

Henri Bendel (November 17 – January 4)

Lord & Taylor (November 12- January 6)

Sak’s Fifth Avenue (November 23 – January 4)

Tiffany & Co (November 13 – January 4)

Macy’s (November 20 – January 4)

Urban Space Union Square Holiday Market

This is a popular holiday market located in Union Square and is reminisce of the European Christmas markets. The market has winding paths full of artisinal crafts and treats. This year, there are new sections like Little Brooklyn, a warming station, a kid’s craft studio, live music and other. The market opens from November 17 to December 24.

Source: UrbanSpace

Ice skating at Wolman’s Rink

This rink has been a winter tradition in NYC for decades and is located in the middle of Central Park with the woods and building overlooking the skaters. The rink is open 7 days a week.

Source: Central Park Conservancy

New Year’s Eve Ball Drop in Time Square

This is the most iconic celebration in the US for New Years. If you can brave the cold, no water, no food and no bathroom break for at least 10 hours, then this event is for you. Find more information at Times Square Alliance website.

Source: Times Square Alliance

NY Botanical Garden 25th Annual Holiday Train Show

This holiday model train show runs through 150 landmarks and has been popular with both children and adults. The show runs from November 19, 2016 to January 16, 2017 and you are highly recommended to purchase tickets in advance. Click here for more info.

Source NYBG

For related articles, visit the TRAVEL page.

Author: Chau Hoang

Feature Photo: Colin Miller Photography featured in Bryant Park Blog

Phnom Penh Noodle Soup/ Hủ Tiếu Nam Vang

Published by La Vie Partagée

Hủ Tiếu Nam Vang or Phnom Penh Noodle Soup is a southern Vietnamese noodle soup that is based on a Cambodian-Chinese dish and is a favorite for the locals in southern Vietnam. Go to any alleyway with food stalls and you will find one that serves Hủ Tiếu Nam Vang. Hủ Tiếu has a mild flavor compared to pho and bun bo hue and is much quicker to cook as well. The soup base is made of up pork bones and dried cuttlefish and shrimps. The noodles are also different as they are a clear chewy tapioca noodles versus the softer rice noodles found in other soups. The toppings vary by region and vendors and can be as simple as slices of pork, shrimp and a quail egg to dumplings, squid, and the list goes on. This is another dish that is good to make ahead as you can freeze the broth and toppings into portions and reheat it for a meal anytime.

For this recipe, we created a fully loaded surf and turf version of Hủ Tiếu Nam Vang. You can also make this simply with pork and shrimps as well. Top this bowl of noodle soup with fried pork rinds, chives and cilantro for a satisfying meal. This dish takes some work but the end result is worth the trouble.

Difficulty: Medium / Servings: 6-7 bowls / Time: 2 hours

Ingredients

Many of these ingredients can be found at your local Asian supermarket or amazon.

Broth:

3 lb. of pork neck bone

5 dried cuttlefish

12 shrimps

3 tablespoons of dried shrimp

3 yellow onions

1 radish

Toppings:

3 lb. of pork loin

1/2 lb. lean ground pork (optional)

1 lb. of liver (optional)

3 fresh cuttlefish (squid)(optional)

1 can of quail eggs (you can use freshly boiled ones too)

a bunch of cilantro

a bunch of mint

1 bunch of celery

1 bunch of Chinese chives

1 lb. bean sprouts

3 spring onions

1 package of pork rind

Other:

Chicken bouillon powder

Salt

Rock sugar

Ground pepper

Tapioca noodles

This slideshow requires JavaScript.

Directions

A. Prepare the bones (5-10 minutes)

Fill a large pot with enough water to cover the pork bones. Once the water comes to a rolling boil, add the pork bones and cook for 5 minutes so that the impurities and blood can be drawn out of the bones.

Remove the bones and rinse clean. Discard the water.

B. Prepare the stock (1 hour)

Fill a large stock pot with 8 liters of water. Add the clean bones, 1 teaspoon of salt and 2 teaspoons of rock sugar to the water. Skim any impurities that float to the top. Boil the bones for 1 hour. After 1 hour, remove the bones and strain the broth.

*You can do this stock in large quantity and freeze. It is the basis of many Vietnamese soup and noodles dishes.

C. Prepare the other ingredients while the bones are cooking.

In a separate pot, boil the shrimps (with the shell) until the flesh turn pink and firm. This only takes a few minutes. Remove from the pot and set aside. Peel the shrimp, remove the vein and leave the tail on.

This slideshow requires JavaScript.

Strain the shrimp stock and reserve 2 cups of the stock.

Toast 5 dried cuttlefish in a toaster oven at 350F for 5 minutes, or until the squid curl up.(approximately 2-3 minutes per side)

Soak approximately 3 tablespoons of dried shrimp in 1 cup of cold water until they plump back to their normal size.

Peel and cut one Daikon radish into 3 segments. Cut 1 yellow onion into quarters and dice some of the quarters for 2 tablespoons of diced onions.

Broil 2 yellow onions in a toaster oven at 450F for 5 minutes to release the juices with the skin on. Remove the skin after and set aside.

[Optional topping: Squid] Boil another pot of water with 1 teaspoon of rock sugar and 1 teaspoon of salt to cook the squid. Clean the squid by peeling the squid skin off and remove the innards (plastic looking spine) and ink.

This slideshow requires JavaScript.

Boil the squid for 30 seconds until the squid flesh turn white and firm.

Slice the squid into half inch segments and set aside for toppings.

[Optional Topping: Liver] Boil another pot of water with 1 teaspoon of salt and 1 teaspoon of rock sugar. Add the liver and cook for 15 minutes on rolling boil. Remove the liver and rinse with cold water.

Thinly slice the liver.

Don’t worry if the liver is still slightly pink in the center. The hot broth will cook the thin slices before serving.

[Optional Topping: Ground Pork]

Marinate the ground pork with 2 tablespoons of diced onion, 1 teaspoon of chicken bouillon powder, 1 teaspoon of sugar, 1/2 teaspoon of ground pepper and 1/4 teaspoon of salt. Mix well and allow the marinade to set in for 15 minutes.

Heat a large pan with 2 tablespoons of oil and sauté 2 tablespoons of diced onion. Once the onions turn translucent, add the ground pork. Break the pork apart so it will have a crumbly texture. The pork should be cooked in 15 minutes.

D. After cooking the bones for 1 hour (45 minutes)

Transfer 5 liters of the strained pork bone broth into a stock pot. Heat the stock on high to get a rolling boil. Add the radish and the “dried” shrimps to the pork broth.

After 15 minutes, add the dried cuttlefish and boil for another 15 minutes.

After another 15 minutes (30 minutes total at this point), season the broth with 1 tablespoon + 1 teaspoon of salt, 1 tablespoon + 1 teaspoon of rock sugar, 1 teaspoon of regular sugar, 1 tablespoon of fish sauce, 1 tablespoon of chicken bouillon powder.

Turn the heat to a low boil. Add the pork loin to the broth to cook. The loin will be cooked in approximately 15 minutes.

Add 2 cups of the reserved shrimp water and add 2 peeled yellow onions that we roasted earlier for additional flavor.

Turn the heat to a simmer after the pork loin finish cooking. (You can check this by poking a hole in the loin and it will be done when the chopstick goes through cleanly.) Remove the loin and set aside. Turn the heat to low to keep the stock warm.

Slice the pork loin into thin slices for toppings.

E. Prepare the topping and garnish: (Do this while the stock cooks)

Cut the chive into 4-5 segments.

Cut the celery (white and green portion) into long vertical strips. Keep the leafy portion for garnish and dice some of the leafy portion of the celery for topping.

Cut the scallions into 3 segments and dice some of the green portion to top the noodles.

Strain the quail eggs and rinse with cold water to get rid of any brine.

This is a sample of all the toppings that can go into one bowl of Hủ Tiếu.

Cook the noodles according to the instructions and rinse with cold water.

F. Plate:

Add a handful of the noodles to a bowl. Add the 1-2 shrimps, squid, slices of pork and liver, a spoonful of ground pork and 1-2 quail eggs to the bowl.

Pour hot broth over the noodles and the meat to finish cooking it. Top with a handful of pork rinds, chives, celery and scallions.

Prepare a condiment plate with bean sprouts, more chives, mints, celery, peppers and lime.

For more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran, Ly Le and Chau Hoang

Weekend Unexplored: Catskill, NY

Published by La Vie Partagée

Catskill Mountains are located in the southeastern part of New York State. This area includes the ski area at Hunter Mountain and Bellayre Mountain. There are many outdoor activities in the region for any season. I had the opportunity to join some friends for a weekend getaway to see the fall foliage in the middle of October. This is my weekend unexplored in the Catskills.

There are plenty of options for lodging in the Catskills as it is a popular weekend getaway for NYC dwellers. I decided to book an AirBnB for this trip and was able to find one near Phoenicia, NY. As with most house rentals, the actual rental can be a hit or miss. Luckily our rental was more of a hit than a miss with only the stove giving us a lot of trouble.

My friend and I headed out on a beautiful Friday morning and arrived at the Phoenicia Diner just in time for lunch. There are few good food options in this particular area. The Phoenicia Diner is a “farm to table” diner that is very popular with the locals and visitors. (Click here for the menu.) The food range from average to great depending on the plate. Our favorites were the duck and grits skillet, the meatloaf and the Arnold Benedict skillet. The biggest let down was the service. We were there twice and it was either very slow or our waitress forgot parts of our order.

Phoenicia Diner

After lunch, we made our way to the hiking trails at McKenley Hollow Trailhead in the Big Indian Forest. It was an easy hike and we spent 2 hours in the forest soaking in the beautiful fall foliage. This particular trail can go on for 5 miles one way. It was fun to immerse ourselves and the dogs with the surrounding nature. The best thing about a Catskills getaway is to be able to cook with friends and entertain ourselves with games since we had no internet or cell service. This is a true country experience and a wonderful way to unplug from our hectic lifestyle.

This slideshow requires JavaScript.

The next day, we woke up to a picture perfect fall day with blue sky and mild fall weather. We headed to Hunter Mountain to see the fall foliage and to zip line. Unfortunately this weekend coincided with the annual Oktoberfest and the zip line was sold out for the weekend. We were disappointed but there were still other activities available. We paid $12 each to take the ski lift to top and admired the gorgeous orange, red and yellow colors populating the whole mountain. We also tried out the Jeep tour for $20 each which took us into the mountain on some of the trails. Overall it was a perfect day to check out the peak foliage weekend and to enjoy Oktoberfest. We had a late lunch at nearby Cave Mountain Brewery Company located in a quintessential small town America. The meal was hearty and delicious and I would recommend this place to anyone in the area to check them out.

Scenic drive in the Catskills

Oktoberfest at Hunter Mountain

We spent the rest of the afternoon trying to build a fire in the backyard. As city slickers, this was a lot harder than we thought, especially when we did not have thoroughly dried wood. It was interesting that a simple activity like this can be filled with conversations filled with laughter and occupied us for hours. This is simple living at its best.

For dinner that night, we visited the Peakamoose restaurant and it was a solid choice for good “farm to table” food. The service was excellent and the food was regionally focused.

As busy young professionals, it is important to take the time away from the hustle of NYC to re-energize ourselves. I highly recommend a weekend in the Catskills to disconnect and spend time with your friends and family. The Catskills is good for all season and with winter approaching, there is no shortage of snow activities for all.

For more information on the Catskills, click here.

For related articles, visit the TRAVEL page.

Author: Chau Hoang

Steamed Egg and Pork Meatloaf/ Chả Trứng Thịt Hấp

Published by La Vie Partagée

Every culture has a meatloaf or steamed egg dish. Vietnam has our steamed egg and pork meatloaf or chả trứng thịt hấp that most people will recognized as part of a very popular grilled pork chop dish at most restaurants. This dish is very easy to make and can be eaten alone or as part of grilled meat dish and salad. The steamed egg and pork meatloaf also refrigerates well so you can make one and pack it for lunch or dinner for the week.

Ingredient:

6 eggs

1 lb. of ground pork

1 cup of minced woodear mushroom

1 cup of glass noodles cut into 3 inch segments (This is a clear vermicelli noodles and not the rice vermicelli noodles that most people are familiar with and can be found in most Asian supermarkets.)

1 cup of shredded carrots

1 and 1/2 teaspoons of fish sauce

1/2 cup of diced onion

1 tablespoon of chicken bouillon powder

1 teaspoon of ground pepper

1/2 teaspoon of salt

2 teaspoon of sugar

olive oil

Glass or clear vermicelli noodles versus the rice vermicelli noodles that most people are familiar with

a typical mushroom that you would find in an Asian mart

Directions:

Soak the glass noodles in a bowl of warm water until the noodles soften. Pulse the glass noodles 2-3 times in a food processor or you can cut the noodles into 3 inch segments with a knife. Set aside.

Soak 1 cup of dried wood ear mushrooms (approximately 3-4 large dried pieces) until softened. Thinly slice the mushrooms and then mince the mushrooms. You can use the food processor to make it quicker.

after soaking

Minced after the food processor

In a bowl, combine the following:

6 egg whites and 3 egg yolks, 1 lb. of ground pork, 1 cup of minced wood ear mushrooms, 1 cup of glass noodles, 1 cup of shredded carrots, 1 and 1/2 teaspoons of fish sauce, 1/2 cup of diced onion, 1 tablespoon of chicken bouillon powder, 1 teaspoon of ground pepper, 1/2 teaspoon of salt, 2 teaspoons of sugar, 1 teaspoon of olive oil

Separately, beat 3 egg yolks together and set aside.

Steaming (35 minutes total):

Heat a steamer large enough to fit a 6 inch round pan or any heat proof pan. Grease the pan with 1 tablespoon of olive oil. Fill the pan with the meat filling and steam for 15 minutes.

At the 15 minute mark, open the lid to allow for some of the steam to escape. Close the lid again and allow to steam for another 15 minutes (total 30 minutes from the start of steaming at this point).

After steaming for a total of 30 minutes (from the start), quickly spread the egg yolk mixture over the omelet (while it’s in the steamer) and allow to steam for another 5 minutes. Turn off the heat and let the meatloaf cool before removing it from the pan.

Fully cooked egg and pork meatloaf

Put a plate on top of the pan and flip the plate and the mold over. Use another plate to re-flip the meatloaf so the yellow side is on top.

Sauce (optional):

You can pour this sauce over the slice of egg and pork meatloaf and rice before eating for more flavor.

Combined 1 tablespoon of fish sauce, 1 tablespoon of sugar, 2 tablespoons of coco rico soda and 1 teaspoon of minced garlic and chili.

Enjoy this dish with a side of salad and pork ribs. Click here for the pork ribs recipe.

For more recipes, visit the EAT page or the Recipe Index

Authors: Susan Tran, Ly Le and Chau Hoang

4 Essential Drug Store Items For Travel

Published by hoanth01

I have traveled more than 30+ countries in the past 10 years for work and have learned from experience on the travel essentials. I often stay several weeks in a foreign country at a time or a few days depending on the assignments. The four items that are always in my luggage are budget friendly drug store items that are also multi-purpose. These are my must haves for traveling.

Cetaphil Gentle Skin Cleanser for Face & Body Travel Size

Source: Target

This try and true sensitive skin cleanser is great for washing your face and body in a foreign environment. The local water can range from soft to hard water and this product helps offset any skin irritation.
It’s a great face wash. However you still need to take your makeup off first with a makeup remover for it to be effective.
It can also be used as shaving gel to give you a closer shave.

Johnson’s Baby Oil Travel Size

Source: Target

I have used baby oil for years to moisturize my skin after a hot shower. It is cheap and great for sensitive skin.
It doubles as makeup remover for waterproof products. You will need to squeeze a dollop size amount on a cotton pad and gently wipe your eye and lip makeup off. After, I rinse with Cetaphil to fully clean my visage.
You can also add lavender oil or other essential oil if you do not like the smell of baby oil.

Travel Size Vaseline

Source: Target

Is there anything that this little tub of Vaseline can’t do? These are what I normally use it for during travel.
You can put Vaseline on your under eye area, lips, hands and feet during a long flight to offset the dry air and you will have baby soft skin upon arrival. I also do this each night to combat the dry hotel room air.
You can use it in lieu of an eye brown gel, lip balm when mix with some lipstick, eye cream, cuticle cream, a face highlighter for you cheek bone when you mix in some eye shadow and the list goes on.
Lastly, you can use Vaseline to heal minor cuts (please advise a doctor or nurse before you do so).

Tea Tree Oil

Source: Target

Tea Tree Oil is also a powerful multitasker and you can find many examples of usages online. It’s a highly concentrated liquid so please consult with a doctor before use. Do not put Tea Tree Oil directly onto your skin if you have sensitive skin.
You can put a few drops of tea tree oil in your bath or steam your face with it. It has great antiseptic and acne soothing properties.
If you are feeling congested, put a few drops of tea tree oil on your pillow before you sleep.
It makes for a great facial spray on the plane and everywhere. You can mix tea tree oil in water and put it in the spray bottle for this purpose.

La Vie Partagee would love to hear what your travel essentials are!

For related articles, visit the TRAVEL page.

Author: Thai-Anh Hoang

Featured photo: Walgreens