Latest Posts

Xôi Bắp / Sticky Rice with Hominy Corn

Xôi bắp or sticky rice with hominy is an everyday staple in Vietnam. It is such an every man dish that you cannot find it at the restaurants, but rather you would have to find a traveling peddler to purchase this dish. As Vietnam’s economy continues to grow, traveling food peddlers are increasingly a thing of the past. It is now more important to learn how to make this country side dish to preserve the culture. Sticky rice with hominy is a mild dish that goes well with any topping. Traditionally, it is topped with mung bean paste, shredded coconut meat and a salty and sweet sesame peanuts mix. This is a great recipe to serve a large crowd and it also freezes well.

Difficulty: Medium / Serving: 6 / Time: 5 hours soaking time and 1 hour to cook

Ingredients:

1 cup of peeled split mung bean

2 cups of sweet rice

3 15 oz. cans of Goya white hominy

1 package of frozen shredded coconut meat

1/3 cup of unsalted roasted peanuts

1/3 cup of roasted sesame seeds

1 teaspoon of chicken bouillon powder

Sea salt

Sugar

2 tablespoons of garlic oil (brown a few cloves of garlic with a few tablespoons of vegetable oil)

Optional: Fried Shallots

Equipment: a wide bottom steamer. (This process goes faster if you have a second steamer to steam the mung bean and rice at the same time.)

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Directions:

Soak 1 cup of mung beans and 2 cups of sweet rice in 2 separate bowls submerged in water for at least 5 hours. This is best done overnight.

Drain the rice and season it with 1/2 + 1/8 teaspoon of sea salt. Mix to combine the ingredients.

Strain the hominy beans and rinse thoroughly to get rid of any brine. Season with 1/4 teaspoon of salt and 1/2 teaspoon of sugar. Mix and set aside.

Drain the mung beans and steam the mung bean for 20 minutes. Spread the mung bean evenly and make a hole in the center to allow steam to come through.

After 20 minutes, mix 1 teaspoon of chicken bouillon powder with the mung bean. Mash the mung bean with the back of the spoon so it becomes a paste. Turn off the heat and set aside.

Spread the rice evenly and make a hole in the center to allow the steam to come through the opening. Steam the sweet rice for 10 minutes.

After 10 minutes, add the hominy to the top of the rice and add 1 cup of water evenly to the mix.

Steam for another 10 minutes and then mix up the rice and hominy together and steam them for another 10 minutes. Total steaming time for the rice is 30 minutes.

Add 2 tablespoons of garlic oil to the rice at the end for additional flavor.

Make the sesame peanut topping by pulsing the 1/3 cup of sesame seeds and 1/3 cup of unsalted roasted peanuts in a food processor until it becomes a rough powder. You can also ground the sesame seeds and peanuts with a mortal and pestle. Mix this with 1/4 teaspoon of sea salt and 1 teaspoon of sugar.

To serve this dish. add a serving of sticky rice to a bowl and sprinkle with some of the peanuts sesame mix. Top the sticky rice with fresh coconut meat and chunks of mung bean. Sprinkle some fried shallots for an additional crunch. The slightly sweet and salty combination makes this sticky rice particularly addicting.

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

Authors: Susan Tran and Chau Hoang

Must Do’s: Oxford, England

Published by hoanth01

I traveled to Oxford for work several times over the past few years and fell completely in love with this English city. Oxford is full of picturesque historical buildings that have been perfectly preserved. You feel like you are walking through history along the cobble stone pathways. The local myth is that Hitler wanted to make Oxford his new headquarter and therefore ordered for it to be “left alone” during WWII. We are fortunate enough to have this city preserved for our enjoyment.

It’s also favorite location for the film industry. You might feel a sense of familiarity with the buildings as Harry Potter was filmed at Christ Church, Bodleian Library and New College. Downtown Abbey also used Oxfordshire (the suburbs of Oxford) for their filming locations. For more information on locations used by the film industry, click on Film locations.

Here are my recommendations for Oxford.

Getting to Oxford:

Oxford is a close day trip for those staying in London. I normally fly into London and stay a day or two to visit friends before heading to Oxford. My favorite mode of transportation is to take the inexpensive hour train ride (approximately 20 pounds) from London Paddington Station. The train also leaves every 30 minutes so there is no need to book in advance or make a run for the train. Click on Transportation options to Oxford for the various options to get to Oxford

Where to Stay:

Oxford has a good selection of lodging to choose from. Here are my favorite picks.

1) Old Parsonage Hotel (Hotel Website ; 1 BANBURY ROAD, OXFORD, OX2 6NN; Tel +855-516-1090) – This is an upscale boutique hotel situated in the heart of Oxford. This 17th century converted parsonage will make you feel like you step into a Jane Austen’s novel.

Source: https://www.oldparsonage-hotel.co.uk/

2) Malmaison Oxford (Hotel Website ; Oxford Castle, 3 New Road, Oxford OX1 1AY; Tel +44 1865 689944) – This is a former prison that have been converted several years ago to an upscale hotel. The location is a bit farther away from city center so you will have to take a 5 minute cab ride to town.

Source: http://www.ontheluce.com/2013/08/16/reviewed-a-night-behind-bars-at-the-malmaison-oxford/

3) Old Bank Hotel (Hotel Website ; 91-94 High Street, Oxford, OX1 4BJ; Tel + 01865 799599) – This is the first hotel in one hundred and thirty five years to be created in the heart of the city on High Street. This is the most convenient location for all your sight seeing needs.

Source: http://www.bgsarchitects.co.uk/projects/old-bank-hotel-oxford/

4) Mercure Eastgate Oxford (Hotel Website ; 73 High Street, Oxford OX1 4BE; Tel +44 1865 248332) – This hotel is the best bang for your buck. It’s conveniently located on High Street and is also a convenient location for your sight seeing needs. The price is more budget friendly than the Old Bank Hotel. My only pet peeve is that the rooms are small so you will feel a bit cramped if you have a lot of luggage.

Source: http://www.accorhotels.com/gb/hotel-6668-mercure-oxford-eastgate-hotel/index.shtml

Where to Eat:

1) Old Parsonage Restaurant & Bar – I can’t say enough how much I love the Old Parsonage Hotel. The hotel also has a beautiful afternoon tea service and gourmet dinner menu for those in the mood to be pampered.

Source: http://www.bookatable.co.uk/restaurant-at-the-old-parsonage-hotel-oxford-oxfordshire

2) The Trout (195 Godstow Road, Wolvercote, Oxford Ox2 8PN; Tel: 0186505109320; http://www.thetroutoxford.co.uk) – This is a historic 17th century local pub that offers gorgeous view of the Thames River and delicious modern gastro-pub cuisine that dispels any notion of heavy English fare.

Source: flickr.com/Nickfliks

3) Quod Brasserie & Bar – This restaurant located in the Old Bank Hotel has something for everyone. You will mingle with the local for scrumptious food at this casual dining venue.

Source: http://www.flickr.com/phatfreemiguel

4) Belmond Le Manoir aux Quat’Saisons (Restaurant Website ; Church Road, Great Milton, Oxford, OX44 7PD; Tel +44 (0)1844 278 881)- This 2 Michelin stars restaurant is a gastronomique feast for your taste buds. It’s considered the best dining around the area. The restaurant is located at the Belmond Manor House hotel in the picturesque village of Great Milton. The 2 acres garden supplies the restaurant with seasonal ingredients. It is highly recommended that you book your dining in advance of your trip.

Source: http://www.thecutlerychronicles.com/2014/08/belmond-le-manoir-aux-quatsaisons.html

Pubs worth grabbing a pint at:

1) The Eagle and Child Pub (49 St. Giles, Oxford OX1 3LU, UK; Tel: 01865302925) – This 16th century pub/lodging house is a must visit for literary fan of JRR Tolkien and CS Lewis. You will also notice how low the ceiling is compared to modern housing.

Source: http://www.flickr.com/Thorskegga Thorn

2) The Bear Inn (6 Alfred Street, Oxford OX1 4EH, UK; Tel: 01865 728164) – This is the oldest pub in Oxford dating back to the 1242.

Source: http://www.flickr.com/Meredith

Things worth doing in Oxford:

1) Hire a rowing boat called the “punt” from Cherwell or Magdalen Boathouse to ferry you through the waterway.

Source: http://www.flickr.com/Miranda Ward

2) Tour Christ Church (Link) and take a stroll through the surrounding Christ Church Meadow.

Source: www.flickr.com/katod

3) Radcliff Square (Link) – Walk around this cobbled stone square that surrounds the medieval University Church of St Mary the Virgin, the 15th century Bdleian Library and the Palladian-style Radcliffe Camera. I believe this location was also used in Harry Potter films.

Source: www.flickr.com/Clive t Jones

4) Check out the weird and interesting artifacts that Lieutenant-General Augustus Henry Lane Fox Pitt Rivers collected during his posts around the British Empire at the Pitt Rivers Museum. You will get a sense just how expansive the British Empire used to be.

Source: www.flickr.com/Simon Spedding

Shopping:

Oxford is a small city with the usual chain stores. There is the Oxford Blue Cheese that you can pick up at the Oxford Cheese Shop (LINK ; 17, Covered Market) as souvenirs.

Source: http://www.flickr.com/Rosemary Potter

For related articles, visit the TRAVEL page or the World Travel Index.

Author: Thai-Anh Hoang

Source: www.flickr.com/Steve Pilbrow

Bánh Canh Cua Giò Heo / Crab and Pork Hock Tapioca Noodle Soup

Published by La Vie Partagée

Bánh canh cua giò heo or crab and pork hock tapioca noodle soup is a typical dish in central Vietnam. Bánh canh noodles are similar to udon noodles except they are typically made with a combination of tapioca flour and rice flour. The noodles are translucent and have a chewy consistency. The stock is based on a simple pork bone stock and this recipe takes approximately 1.5 hours to prepare. If you have frozen pork stock, then this recipe takes only half an hour to create. For those that do not like pork hock, we also offer substitution for those items. You can easily make this a simple crab noodle soup as well. Either way, it is another delicious noodle soup that is not typically offered in Vietnamese restaurants in the United States.

Difficulty: Medium / Serving: 6 portions / Time: 1.5 hours

Ingredients:

2.5 lb pork neck bone

2.5 lb of pork hock slice 1 inch lengthwise (substitute with other cuts of pork or pork neck bones)

1 pack of cha or pork meatloaf (substitute with boiled pork loin)

14 oz of pork patty mix (You can puree ground pork or other poultry meat in a food processor to make the paste)

3.5 oz of crab paste with bean oil

2 cups of fresh lump crab meat

2 yellow onions

1/2 teaspoon of fish sauce

1 tablespoon + 1 teaspoon of chicken bouillon powder

4 teaspoons of sea salt

1 teaspoon of ground pepper

1/2 tablespoon + 2 teaspoon of rock sugar

1 tablespoon of vegetable or canola oil

Garnish with diced green onion and cilantro

Annatto oil

1 package of frozen bánh canh noodles or regular udon noodles per person or make your own noodles:

2 cups of tapioca flour
3 cups of rice flour

Equipment: Potato Ricer with the largest hole setting

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Directions:

1. Make pork bone stock (1 hour and 5 minutes)

Boil enough water to clean the bones and pork hock with 1 teaspoon of salt to cure the smell.

Remove the bones and hock when the outside of the bone looks “cooked”. This takes approximately 5 minutes. Remove them from the pot and rinse thoroughly with cold water.

In a large stock pot, boil 6 quarts of water with the rinsed bones,pork hock, 1 teaspoon of salt and 2 teaspoons of rock sugar on a low boil for 1 hour.

2. Make the noodles while the bones simmer (optional)

In a pot big enough to boil the noodles, fill it halfway with water and 1 tablespoon of oil.

At the same time, mix 4 cups of water with 3 cups of rice flour, 1 teaspoon of salt and 1 tablespoon of vegetable oil. Turn the heat to high and stir continuously (approximately 4 minutes).

At first, the flour liquid will be completely mixed and feels very liquidity. When you feel some dough clumping on the bottom of the pot while you are stirring and there is some weight to the handle, pour in 2 cups of tapioca flour a little bit at a time while stirring continuously. Stir until the dough forms and pulls away from the pot. Remove from the heat.

Immediate fill a potato ricer with enough dough. Squeeze the noodles into the boiling pot of water right away. The noodles are cooked when they float to the top. Use a slotted spoon and scoop the noodles into a bowl of cold water to stop the cooking process. Repeat until the rest of the dough is cooked. Strain the noodles and set aside.

The noodles should be translucent and the texture should still be semi firm and chewy.

3. Make the crab balls

In a food processor, add 2 cups of fresh lump crab meat, 2 cups of pork paste, 1/2 cups of crab paste with bean oil, 2 tablespoons of diced onion, 1 teaspoon of ground pepper, 1 teaspoon of chicken bouillon powder, 1 teaspoon of sugar and 1/2 teaspoon of fish sauce. Puree until you get a nice paste.

*Optional: You can add 1 drop of red food color and 2 drops of yellow food color to the meat mixture before pureeing to a vibrant “crab” color.

*If you cannot buy pre-made pork paste at the Asian supermarket, you can puree ground pork or other poultry in a food processor until the meat turns into a paste.

4. Make the bánh canh broth (15-20 minutes)

Strain pork stock into another pot. You will need approximately 4.5 quarts of liquid. If you do not have enough pork stock, add low sodium chicken stock to the broth.

Season the broth with 1 teaspoon of salt, 1 tablespoon of chicken bouillon powder, 1/2 tablespoon of rock sugar, 1 teaspoon of regular sugar and the roasted onions.

Cook the broth for 15 minutes or until the rock sugar has dissolved. Bring the broth to a rolling boil.

Use a spoon and scoop the crab paste into the broth. Make as many crab balls as you want to eat. You can freeze the rest.

Add the onions and scallion ends to the broth at the end for extra flavor.

Add 2 tablespoons of annatto oil for color.

5. Serve

Place a handful of noodles into the bottom of the bowl. Add the pork bones/meat and scoop a few crab balls into the bowl. Fill it up with broth and garnish with the scallions and cilantro.

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

Authors: Susan Tran and Chau Hoang

Where to Find Vietnamese Pantry Items

Published by La Vie Partagée

Vietnamese products are easier to find today than when my parents first immigrated to the US in the early 1990s. With a click of a mouse, we can find and ship certain items easier with the addition of Amazon and other online retailers. I was very surprised to see that even Walmart.com sells Viet Huong 3 Crabs brand fish sauce. In today’s post, I will highlight a few vendors, local and online, where one can pick up the essentials.

NYC – Chinatown

There are two Vietnamese markets located near each other in Chinatown by the Grand Street subway station.

1. Tan Tinh Hung Supermarket

This is a small and well organized supermarket that has most of what one would need to cook Vietnamese food.

2. Ken Hing Food Market Inc.

This is a smaller of the two Vietnamese grocery stores that has crammed everything you may need into the small space.

Outside of NYC

1. Kam Mam Supermarket

Kam Mam is a regional Asian supermarket with locations in Massachusetts, New Jersey and Chinatown NYC. This is where my family shops for all of our Vietnamese food in New Jersey.

Look for Asian/ Chinese supermarkets as they will stock more diverse southeast Asian products than the Korean or Japanese markets.

2. Online (with free shipping)

Amazon.com has a good selection of harder to find items, although the prices vary a lot from the supermarket. I would suggest doing some price checks before you place your order.

Walmart.com has a good selection of easier to find items such as fish sauce, soy sauce, coconut cream and coconut milk.

Share with us your favorite places to find pantry items that are not listed above.

For related articles, visit the EAT page or the Recipe Index

Author: Chau Hoang

Caramelized Shrimps / Tôm Rim

Published by La Vie Partagée

It is possible to make the most mouth watering dish with just a few simple ingredients. Caramelized shrimps is one of those dishes. All you need are jumbo shrimps and coco rico soda for a sticky, salty and sweet delight. The best part is mixing steaming hot white rice with the leftover sauce for a delicious treat.

Difficulty: Easy / Servings: 4 / Time: 30 minutes

Ingredients

15 jumbo shrimps (approximately 1.5 lb.)

4 tablespoons of Coco Rico Soda

1 tablespoon of fish sauce

1/2 teaspoon of chicken bouillon powder

1/4 teaspoon of ground black pepper

1/2 teaspoon of sea salt

3 tablespoons + 1 teaspoon of sugar

1 teaspoon of diced onion

1/2 teaspoon of minced garlic

1/4 teaspoon of ground annatto

2 scallions (garnish)

Thai red peppers (optional)

Vegetable oil

Directions

Use kitchen scissors to cut off the legs for each shrimp. Cut into the shell along the back of the shrimp to remove the guts. Keep the shell on the shrimp as it helps retain a lot of flavors.

Marinate the shrimps with 1/2 teaspoon of salt, 1/2 teaspoon of chicken bouillon powder, 1 teaspoon of sugar, 1/4 teaspoon of ground black pepper, 1/4 teaspoon of ground annatto, 1 teaspoon of diced onion and 1/2 teaspoon of minced garlic.

Heat a large pan on medium heat with 3 tablespoons of vegetable oil and 2 tablespoons of sugar. Stir continuously so the sugar does not burn. Once the sugar turns into a dark caramel color, turn the heat on high and add the shrimps. Toss the shrimps so the caramel can coat all of the shrimps for approximately 5 minutes.

In a small bowl, combine 1 tablespoon of fish sauce and 4 tablespoons of coconut soda. Add the coconut mix to the shrimps and stir to combine. Allow the liquid to simmer for 5 minutes and turn off the heat.

Cut the scallions into 2 inch segments and add to the shrimps for garnish. Add whole Thai chili (optional) to the shrimps for some heat.

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

Authors: Susan Tran and Chau Hoang

Lounge Review: Louis’ Tavern CIP Lounge – Bangkok’s Suvarnabhumi Concourse F with Vietnam Airlines

Published by La Vie Partagée

I had the opportunity to fly business class from Bangkok, Thailand to Hanoi, Vietnam on Vietnam Airlines. With a premium ticket, I received access to the Louis’ Tavern CIP Lounge at Bangkok’s Suvarnabhumi International Airport. The lounge is located air side in Concourse F, Level 3 (West Side). This is a small lounge that is open 24 hours.

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The lounge was not crowded when I arrived and there were limited food, beverages and amenities. I received a piece of paper with the internet login upon arrival. This may be one of the most limited business class lounge that I visited in Asia. This lounge reminded me of a US domestic lounge, but it was still adequate for a brief rest before boarding my flight. There are also restrooms available at this lounge.

I researched online for other Louis’ Tavern lounges in the airport and this may be the smallest one available. You can pay to enter the lounge if you do not have a premium ticket, but I do not think this was a good deal unless you wanted a quiet spot with limited food to wait for your flight.

For related articles, visit the TRAVEL page.

Author: Chau Hoang

Vietnamese Stuffed Cabbage Roll and Meatball Soup / Canh Bap Cai Nhoi Thit

Published by La Vie Partagée

I asked my mom over the holiday season to make a healthy soup and we came up with this stuffed cabbage roll and meatball soup or canh bap cai nhoi thit. This is a simple and healthy soup to detox from the rich holiday meals. It is also an elegant soup to serve at any dinner party.

Difficulty: Medium / Servings: 6 / Time: 30 – 45 minutes

Ingredients:

6-7 leaves from 1 extra-large cabbage or the largest cabbage you find. (You can adjust the meat filling to fit the smaller leaves.)

1/2 lb. of ground pork (You can substitute this with chicken.)

4 jumbo shrimps (deveined and without the shell)

1/2 lb. of pork paste (You can also puree the ground meat into a paste in a food processor.)

1/2 cup of rehydrated wood ear mushrooms

6-8 green onions

2 teaspoons fish sauce

2 teaspoons of chicken bouillon powder

1/4 teaspoon of ground pepper

1/4 teaspoon of sea salt

1 cup of low sodium chicken broth

3 rock sugar

1/2 teaspoon of regular sugar

1/2 teaspoon of minced garlic

1 tablespoon of diced onion

Cilantro (to garnish)

Directions:

Carefully remove 6 to 7 outer cabbage leaves. You can also do this under running water so that the water can run between the leaf and the cabbage head to help dislodge them.

Boil 6 cups of water. Once the water comes to a boil, blanch the leaves and green onions so that they become softened. Remove the cabbage and green onions. Turn off the heat and set the blanching water aside until we are ready to cook the cabbage rolls.

Mince the mushrooms in a food processor or by hand and add them to a mixing bowl.

Pulse the shrimps 3 to 4 times in a food processor and add the shrimps to the mixing bowl.

Add ground pork and pork paste to the mixing bowl and season the filling with the following:

1/4 teaspoon of sea salt, 1 teaspoon of chicken bouillon powder, 1/4 teaspoon of ground pepper, 1/2 teaspoon of fish sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of minced garlic and 1 tablespoon of diced onion.

Mix the meat filling by hand until all the ingredients are incorporated.

Roll the cabbage leaves like to an egg roll :

Lay the blanched cabbage leaf flat onto a cutting board and cut the leaf in half to get the best “rectangle”. Discard the tougher stem at the end.

Add 2 tablespoons of the filling to one end of the cabbage. Fold the side over and roll until the cabbage resembles an egg roll. Tie the cabbage roll with one stalk of blanched green onion.

Roll the leftover filling into 1 inch meatballs. You can do this by squeezing the meat filling with your hand to form the meatballs. You will need to cover your hand with some oil to do this easily.

Bring the blanched water back to a boil and add 1 cup of low sodium chicken broth. Season the water with 1 teaspoon of chicken bouillon powder, 3 rock sugar and 1 and 1/2 teaspoons of fish sauce. Turn the heat to medium so that the soup is on a low boil to allow the seasoning to incorporate into the broth.

Once the broth is on a low boil, add the cabbage rolls and meatballs to the soup. Let them cook for 15 minutes undisturbed.

Once the meatballs are cooked (approx. 15 minutes), the soup is ready to be served.

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

Authors: Susan Tran and Chau Hoang

Our List: Travel Tricks and Gear from Our Editors

Published by La Vie Partagée

All of us at La Vie Partagee travel extensively, whether for business or pleasure. Our trips range from a short domestic flight to long haul flights around the world. I compiled a list of must have products and tricks from our editors and contributors to help you with your next travel adventure.

Short Haul (1-5 days trip)

I travel a lot on short overnight trips for work so I try not to bring much with me. My staples include the following:

1. Flip Flops / Travel Slippers:

Unless I am staying at a five star hotel where they provide slippers, I usually wear flip flops around the room. I do not know how well the carpet has been cleaned even in reputable hotels. A bonus is that when my feet get weary of heels, I can wear flip flops out casually.

I recently stopped by the Muji store at JFK and spotted these travel slippers. They are comfortable and compact. These slippers now has a permanent spot in my luggage.

2. Shower Gel and Shower Puff

Most hotels have decent shampoo and conditioners among other amenities that you may need. However, not all hotels have shower gel and a shower puff. I will always carry these two items with me. If I am going on an overnight trip and flying back the following day, I will try to get my hair blown out that day so I would not have to worry about my hair for an early morning meeting.

3. Long Thin Sweater / Scarf

The plane gets really cold or hot so I will bring a long thin sweater or scarf to layer.

4. Bring a Long Champ overnight bag.

What I love about this bag is that it is foldable and compact. I bring it all the time whether I am going on a weekend or a long trip. You never know when the gate agent will demand that you need to check your luggage at the ticket counter because it is overweight or oversize. My Long Champ bag has helped me out of sticky situations where I can unpack the bag and throw in whatever I need to get my luggage to my final destination.

longchamp_travel_bag_le_pliage_1625089556_1

longchamp_travel_bag_le_pliage_1625089556_0

5. Good luggage makes a big difference.

I swear by my Samsonite hard case. It gets beat up and still arrives intact. Additionally, I will go for colors that are not blue and black to make it easier to spot the luggage. Four wheels are also a must to weave in and out of airport foot traffic.

6. Lumbar support

As the seat become narrower and the incline becomes non-existent, lumbar support is a must. I love my Eagle Creek Exhale Lumbar Travel Pillow. I used this on every flight and my back is better for it. It inflates and deflates very quickly. You can buy this on Amazon.

Long Haul (5+ days)

In addition to the items listed in the short haul above, these are tricks for longer flights and stay.

1. I will pack a mini must have toiletries with me and a spare set of clothes that I will need for 2 days in my carry-on. My luggage has been lost before and having all the essentials and spare clothes were life saver.

2. On 10+ hours international trip, I will pack 1 extra pair of comfy pant and t-shirt to change into after the flight takes off. I do not want to appear like I just rolled out of bed at the airport, but it does not mean I can not get comfortable while I am in the air.

3. Have lip balm, a moisturizing face mask or thick moisturizer, hand cream, tissues and eye drops at your disposal on the flight. The air in the cabin is really drying so I am constantly reapplying lotion and lip balm throughout the flight .

4. Bring your own inflatable neck pillow, eye mask, inflatable lumbar support if possible, slippers or socks and ear plugs. Unless you are flying in a premium section, these items may not be given out on the plane. I use the airline issued pillow for back support while the neck pillow becomes my main pillow. This has helped reduce the back ache from long intercontinental flights.

5. Bring your own thermos so you can fill it up with hot water for tea before you board the flight. You do not know when was the last time the airplane’s water tank was cleaned. Drink a lot of water and refrain from alcohol and coffee as they will dehydrate you.

6. Get up and stretch. I will try to go to the restroom and stand in the galley area to stretch out. Blood circulation is key.

7. Bring a good hat to hide the messy hair and tired eyes. Everyone looks chic with a good hat and scarves after a long flight.

8. Be careful when you purchase normal size liquids at duty free. At certain airport, you may be force to go through security again prior to boarding and will be subjected to the carry-on liquid guidelines regardless if you purchased the item at the airport duty free. Check with the staff before you buy normal size liquids or you will be forced to throw it out.

9. Always carry a universal world power adapter and a luggage scale. These two items are must haves in my luggage. As airlines change their luggage weight guidelines, I find myself constantly having to repack my luggage to be within the restrictions.

For related articles, visit the TRAVEL page.

Author: Chau Hoang

Feature photo: http://www.soulsociety101.com/

Grilled Beef Noodle Bowl With Lime Vinaigrette

Published by La Vie Partagée

Grilled beef noodle bowl is an easy and healthy dish to assemble for a quick meal. This is a take on the traditional bun thit nuong or grilled meat on noodle dish that is very popular on the streets of Vietnam. We created an easy marinade for the thin slices of beef that can be quickly grilled on the stove. Together with vermicelli noodles, fresh vegetables and a lime vinaigrette, this is a guilt free meal for a busy person.

Difficulty: Easy / Serving: 2 / Time: 30 minutes

Ingredients:

1/2 pound of beef eye round or similar steak cut

1/2 tablespoon of soy sauce

6 tablespoons of coconut soda

2 tablespoons of fish sauce

1/2 teaspoon of chicken bouillon powder

1 cucumber

1 carrot

1 Romaine lettuce or green of your choice

A handful of mint

1 lime

1-2 stalks of scallion

1 tablespoon of garlic

1 tablespoon of onion

1 Thai chili (optional)

Sea salt

Ground pepper

Sugar

1 bushel of vermicelli noodles

*Carrot not pictured

Directions:

Thinly slice the beef in 1/8 inches thickness. Marinate the beef for 15 minutes with 1/2 tablespoon of soy sauce, 1 tablespoon of diced onion, 1 tablespoon of garlic, 1 teaspoon of sugar, 1/2 teaspoon of chicken bouillon powder and 1/2 teaspoon of ground pepper.

Julienne the cucumber and lettuce. Shred the carrot.

Boil the vermicelli noodles according to directions. Drain and rinse with cold water when the noodles are al dente.

Make the lime vinaigrette by combining 2 tablespoons of fish sauce, 6 tablespoons of coconut soda, 2 tablespoons of sugar, 1/2 tablespoon of fresh lime juice and a few slices of Thai chili (optional).

Heat a grill pan on high with some oil. Once the pan is hot, grill each side of the beef until it is cooked to your preference. This only takes only a few minutes as the beef is thinly sliced.

Add a handful of noodles, lettuce, carrots, cucumbers and mints to a bowl. Top the noodles with a few slices of grilled beef and garnish with some diced green onions. Pour a few spoons of the lime vinaigrette over the noodles and mix the ingredients together before eating.

Check out our lemongrass marinade for the traditional poultry marinade.

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

Authors: Susan Tran and Chau Hoang

Weekend Unexplored: Boca Raton, Florida

Published by La Vie Partagée

When the temperature drops, northeast snowbirds flock to southern Florida to take in the warm temperature and sun. Boca Raton is a small city located in southern Florida filled with famed architecture of nouveau-riche architect Addison Mizne from the 1920’s. The city has a history as a playground for the affluent, but we found the city to be cozy on our recent workcation. In this post, we will showcase a few places that surprised us in a good way.

Stay and Play:

Resort: We had an opportunity to stay at the historic Waldorf Astoria’s Boca Resort and Beach Club. The hotel started in 1926 as the Ritz-Carlton Cloister Inn designed by Addison Mizne in orange and pink with Mediterranean and Spanish influences. The resort is situated on 356 gorgeously landscaped acres and includes the Cloister, Beach Club, Tower, Yacht Club, Boca Bungalows and Golf Club. We had the Cloister Estate 2 Doubles that has updated classic luxury interiors. The rooms range from small to spacious at the resort. We had a small double room on the ground floor on our first night and the walls are paper thin. We could hear everything so the resort moved us to a much larger room upstairs. The service at the resort was hit or miss. We generally received great service as befitting of a luxury hotel, but we found ourselves flagging down attendants at the various dining establishments constantly. The grounds are stunning and expansive so we took leisurely walks after our dinner. I would recommend a stay at this historic hotel.

Official Photos courtesy of Boca Resort and Beach Club

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Our photos

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Waldorf Astoria Spa: We took advantage of a spa deal that was offered for the Ritual Bath during our stay. The spa treatment includes access to the gorgeous private spa pool and its amenities. The spa pool is much nicer than the main pool at the resort. We also had a light lunch at the spa terrace and unwound after the morning travel. I would highly recommend the Ritual Bath which is a series of relaxing water baths including an aroma bath, Swiss shower, plunge pool and a Jacuzzi. This service took approximately one hour and was similar to a Turkish bath.

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Beach Club: Guests at the resort has access to the 5 stars Beach Club located across the inlet. We took advantage of this and laid out in the sun at the private beach for a day. The beach service was exceptional as one would expect from the Waldorf Astoria.

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Dining:

We found the dining at the resort to be average and very expensive. We had much better food and service once we found a few hidden gems within 15 minutes of the resort.

At the Resort

Morimoto: This is a high end sushi restaurant from the famed Iron Chef Morimoto. The sushi was good but prices were too high for what we received. The interiors are modern and trendy. Sushi rolls start around $10+ and sushi entrees start at $50.

Palm Court: We had lunch at the Palm Court during our conference and the menu is basic Mediterranean. The food was average and the limited staff was overwhelmed by the number of people eating at peak time. Entrées are around $20.

Mizne’s Monkey Bar: This has to be my favorite hidden bar at the resort. It has gorgeous monkey themed interiors and the bar tender was fantastic. We came here a few times to unwind after a long day.

Outside the Resort

Papa’s Raw Bar: This is an eclectic new restaurant with a menu spanning a raw bar, sushi and everything else under the sun. The sushi and the seafood are excellent. The prices are very affordable and service is personal. This is very much a local place as we were the only tourist at the time. We highly recommend this restaurant the next time you are in Boca. Most dishes are under $25.

True: This is a nondescript restaurant that specializes in home-cook dishes such as crab cakes and related recipes from the Maryland area. Frank Hawkins, the owner, is charming and takes great pride in his restaurant. He greeted us and made us feel like we stepped into his home for an evening. The prices are very reasonable where dinner for two with appetizers, entrée, desert and wine came out to be less than $100. Entrees are less than $20.

Patio Tapas and Beer: We also had an opportunity to visit this small restaurant and bar with surprisingly innovative and beautifully plated tapas. We had a variety of tapas and all were delicious. After an evening of food and endless sangria, we could still eat more tapas if not for the protest from our stomachs. I would not recommend eating outside as there were a lot of mosquitos. Tapas range from $5 to $15 per plate.

TwentyTwenty Grille: For our last dinner, we wanted to try the tasting menu at this small and intimate restaurant that serves contemporary international cuisine. The restaurant is run by Chef Ron Weisheit and his wife. The service and food dictate this should be more upscale, yet the whole experience was very much down to earth. This is the best of both worlds. The dishes are either inventive or a solid take on the traditional. Our favorite dish of the night was the New Zealand rack of lamb with balsamic tomatoes, rosemary gnocchi and peppered lamb reduction. Entrees range from $30 to $50.

Let us know if you have other favorites in Boca.