All posts tagged: featured

Must Do’s: Select Local Eateries in Ho Chi Minh City (Vietnam)

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Ho Chi Minh City (“HCMC”) is the center of a diverse food and modern culture in Vietnam. HCMC is also the largest city in Vietnam and home to approximately 9 million people and growing. The city has gone through many iterations from an important Khmer seaport up to the 17th century to a romantic city under French colonization and now a vibrant metropolis in 2016. With its diverse history, it is no wonder that the variety of food is present in HCMC. I asked a good friend of mine to scout her favorite places to eat in HCMC and the following places are her recommendations. Ốc Đào (Seafood Restaurant) Address: 214/C84 Nguyễn Trãi St, Nguyễn Cư Trinh Ward, District 1 Hồ Chí Minh, Việt Nam Open: noon – 9:00 pm This is a quintessential local hangout for friends and co-workers. This restaurant serves many different types of snails and seafood at reasonable prices and has good quality. Don’t be afraid to check this restaurant out as they have pictures for non-Vietnamese speakers. Banh Mi Huynh Hoa (Vietnamese Sandwiches) Address: …

Pumpkin Sautéed with Shiitake Mushrooms and Chicken

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There are days when I crave vegetables. My mother makes this simple dish of sauteed pumpkin, shiitake mushrooms and chicken. It is a healthy and nutritious meal for any season. If pumpkin is not in season, you can also substitute it with another hearty root vegetable. This recipe is rated easy and takes approximately 30 minutes to make. Ingredients 1 lb boneless chicken breast 1.5 lb pumpkin (We used kabucha in this recipe demonstration.) 8 dried shiitake mushrooms 3 large slices of ginger, julienne 5 cloves of garlic 1 large onion, diced 3 stalks of scallion for garnish soy sauce sesame oil chicken bouillon powder extra virgin olive oil (EVOO) salt sugar ground pepper a few stalks cilantro for garnish (optional) Directions Re-hydrate the dried shiitake mushroom. Scrub the head of the shiitake to clean of any impurities. Remove the stem from the mushroom. Thinly slice the mushroom on a diagonal. Thinly slice the pumpkin and microwave in a covered bowl on high with a few tablespoons of water for 3 minutes. This method of par …

Inspiration: Basement

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Basement can be seen as a dark and dingy area of a home where the potential is often forgotten. I recently scrolled through House & Home website and found a few videos that will inspire you to rethink your basement potential. My favorite was Suzanne Dimma’s basement renovation where she converted her basement into an office, a common area and a wonderful new laundry room in a Scandinavian aesthetic. One can spend a whole day down in her basement and not feel claustrophobic. Here is a video from House & Home with a tour of the basement. Barbara Bundy renovated her 900 sf basement into a traditional and cosy family space that anyone would want to hang out in. Similar to Suzanne Dimma’s basement, the decor in this basement can easily be above ground. You can see a video of this wonderful renovation at this link at House & Home. For the 2012 Princess Margaret Hospital show home, Lynda Reeves designed this spacious basement filled with IKEA products. The catch is that it does not look …

Vietnamese Chicken Curry Stew / Cà Ri Gà

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Whenever there is a large family gathering, my mom will make a giant pot of her famous cà ri gà or chicken curry stew. It is a very simple dish to make and a favorite meal for all my cousins. Vietnamese curry is more like a soup than the Indian and Japanese versions. The stew is hearty and aromatic. The taste is surprising mild due to the coconut cream, and the sweetness of the broth makes this stew addicting. You can eat the chicken curry stew  with toasted bread or with rice vermicelli noodles. This recipe serves approximately 4 people and takes approximately 1 hour to prepare. Ingredients: 4 Golden Yukon potatoes 2 large carrots 1 large yellow onion 3 stalks of celery 3 stalks of scallion 2 large chicken legs (approx. 2 lb) 2 (14 oz.) cans of low sodium chicken broth 1 (13.5 oz.)can of coconut cream 8 oz. jar of Madras curry paste 1 tablespoon of soy sauce 1 teaspoon of chicken bouillon powder (CBP) Salt Sugar Ground pepper Directions: Prepare the vegetables as follows: …

Hotel Review: Hanoi Delano Hotel (Hanoi, Vietnam)

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Hanoi Delano is a new hotel situated in the heart of Old Quarter in Hanoi. I had the pleasure of staying there on two occasions in two different rooms. My experience varied a lot because of the location of the rooms where I stayed. This cozy and elegant hotel should be classified as a boutique hotel. The hotel is rated as a four stars hotel on Booking.com but it is really on par with 3 stars international ratings for boutique hotels. Overall I had a good stay for the price and the location but there is still room for improvements. Website: http://www.hanoidelanohotel.com/ Address: No.52 Bat Su Str., Hoan Kiem Dist., Hanoi, Vietnam Pros: The location is in the heart of Old Quarter. The hotel is new and has all the modern amenities. The staff tries their best to be accommodating. Breakfast option was very good for a small hotel. Cons: The rooms are very small and nothing like the size implied in the official photos. Noise insulation is very inadequate in this hotel so you can hear …

Easy Vietnamese Sweet Corn Pudding / Chè Bắp

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Chè bắp has many variations in the Vietnamese cuisine depending on which region it comes from. Usually the preparation includes manually shaving sweet corn kernels and simmering the pudding for at least 30 minutes. Being a busy professional, it is hard to have enough time to cook the traditional way. My cousin modified a recipe used at the restaurants for home cook to make chè bắp easily. I like to serve it warm with a dollop of coconut sauce. This pudding is great for anytime of the day. This recipe is very easy and takes less than 30 minutes to make. Ingredients 1 ¼ cup of glutinous rice (sweet rice) 2 (14-ounce) cans of sweet corn, cream style with no salt added 1 (14-ounce) can of whole kernel corn, drained and rinsed (low sodium) 1 (14-ounce)  can of coconut cream 3 packets of vanilla sugar or vanilla extract 1 teaspoon of cornstarch 1 cups of sugar for the pudding and 2 tablespoons of sugar for the coconut sauce salt    Directions Prepare the pudding: Wash the rice …

IKEA: Wireless Charging

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IKEA is usually known for their inexpensive furniture with Scandinavian aesthetic but that is slowly changing. It is not a complete surprise to find out that IKEA is a step ahead of the curve with the introduction of the wireless charging furniture and accessories. The company created a collection to make charging more available, yet a lot less obvious. IKEA integrated charging components into their current offerings from charging pads to furniture with built-in-charging stations. It is a step into the future for furniture and technology. There are a few caveats to this technology. The main one is that your phone needs to be equipped with Qi-certified wireless charging technology. If not, IKEA offers a special case that adds this wireless charging capability to your phone. The cases that are available are bulky and looks unattractive especially if you have a nice phone or a case already. The current list of Qi-compatible smart devices includes the Samsung Galaxy S6, the Google Nexus 4 through 7, some Nokia and Motorola phones. Unfortunately, the iPhone is not part of …

Braised Duck with Pickled Mustard Greens

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Pickled mustard greens or dưa cải chua is a very popular side dish for a typical Vietnamese meal. Braising the pickled mustard greens with a protein takes this side dish up a notch. The fattiness of the duck complements the tartness of the pickled mustard greens. I find myself unable to stop eating once I start and I hope you do too. This recipe is rated medium in difficulty and takes approximately 30 minutes. Ingredients 2 ½ cups of pickled mustard greens (recipe here) one half of a duck ½ teaspoon salt 2 ¼  teaspoons sugar ⅛ cup of ginger 1 ½ teaspoon teaspoons chicken bouillon powder (Knorr bouillon granule are available at your local supermarket) ½ teaspoon ground, black pepper 3 tablespoons diced yellow onion 1 tablespoon of fish sauce 2 tablespoons of olive oil 2 cups of water a few whole Thai chili (optional for flavor) Directions Cut the duck into smaller pieces. You can also have a butcher precut the meat. Add ½ teaspoon of salt, ¼ teaspoon of black pepper, 1 …

Review: Vietnam Airlines’ Business Lounge in Ho Chi Minh City

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I had the pleasure of visiting Vietnam Airlines’ business lounge in Tân Sơn Nhất International Airport during my recent Asia trip at the end of 2015. Stepping into the Vietnam Airlines Lotus Lounge feels like you just stepped back into the 1980’s. The lounge is very basic and is in need of a renovation. The lounge is also small for an international airport lounge but does have some basic necessities and free WiFi for its guests. There are power outlets in between the chairs which are convenient for those that need to recharge their electronics. The food options are adequate with choices of noodles,snacks and fruits. The taste of the food was decent but I felt that the food could have tasted fresher and better. Vietnam Airlines Lotus Lounge is not a bad option since you will get some peace and quiet before your next flight. The plus side is that you get to see a Hello Kitty plane which you would not see in other parts of the world. For related articles, visit the TRAVEL page. Author: Chau Hoang Featured Photo: …

Dưa Cải Chua / Pickled Mustard Greens

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Dưa cải chua or pickled mustard greens is a classic accompaniment for a typical Vietnamese meal. My house always has a jar of pickled mustard greens readily available during any season. Mustard greens are pickled in a simple vinegar brine. This process softens the tough stems, reduces the bitterness and infuses a salty and sweet taste to the greens. The pickles are slightly addictive and can be use as a basis for other dishes as well. This is my mother’s recipe for her delicious dưa cải chua. Ingredients 1 large bunch of mustard greens (approximately 1.5 lb) 7 pearl onions, peeled 8-9 red Thai chili 2 tablespoons of sugar ½ tablespoon of rock sugar 1 tablespoon of sea salt 4 cups of warm water Directions Combine sugar, rock sugar, salt and warm water in a mixing bowl. Stir to incorporate the ingredients. (You may need to make more brine depending on the size of your jar. The brine should cover all of the mustard greens.) Cut the bottom portion of the stem and discard them. In a large bowl, rinse …