All posts tagged: noodles

Healthy Chicken Lo Mein

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Chicken lo mein has become an ubiquitous American fast food item like hamburger, as every small town USA seems to have a Chinese takeout restaurant. Along with General Tsao Chicken, the American version of chicken lo mein is not something you will find in China. The US version of this inexpensive meal is not healthy to eat…but it is delicious. My mom came up with this healthier version of the dish loaded with fresh white meat chicken and vegetables. This is chicken lo mein that you will not feel guilty about devouring. Difficulty: Easy / Servings: 4 / Time: 30 minutes Ingredients: 2 chicken breasts 1/2 package of thick egg noodles 2 Portobello mushroom caps 1 tablespoon of minced garlic 1 yellow onion (2 tablespoons of diced onion and 1/2 of an onion in thick slices) 1 tablespoon of minced ginger 5 stalks of scallions cut into 2 inch segments 1 red bell pepper (1 tablespoon of diced red bell pepper and 1/4 of red bell pepper in julienne slices) 4 bok choi pieces 1 …

Beef Noodle Bowl with Soy Marinade

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Vermicelli noodle bowl is a simple dish that has endless variety. In today’s post, we will be making a version with thin slices of beef marinated with a simply soy and oyster sauce. This is an easy meal to make for one or for a large group very quickly. Ingredients: 1/2 pound of beef eye round or similar steak cut 1/2 tablespoon of soy sauce 2 tablespoons of coconut soda 2 tablespoons of oyster sauce 1 and 1/2 teaspoon of chicken bouillon powder 1 cucumber 1 carrot 1 Romaine lettuce or green of your choice A handful of mint 3-4 tablespoon of minced garlic 1 tablespoon of diced onion 1 Thai chili (optional) 1 lime 1-2 stalks of green onion Sea salt Ground pepper Sugar 1 bushel of vermicelli noodles Directions: Slice the beef as thin as possible. 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 …

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

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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 …

Grilled Beef Noodle Bowl With Lime Vinaigrette

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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 Directions: Thinly slice the beef in 1/8 inches thickness. Marinate …

Phở Turkey

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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 …

Phnom Penh Noodle Soup/ Hủ Tiếu Nam Vang

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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 …

Bún Bò Huế / Huế Beef Noodle Soup

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Bún Bò Huế is a popular beef noodle soup originating from the ancient imperial capital of Vietnam. The soup has a great combination of salty, sweet, sour and spicy with a strong citrus fragrance. This soup is served with a plate of condiments including various herbs, vegetables and rice vermicelli noodles. To get the right balance of flavors require boiling pork bones and beef shank with lemongrass and fermented fish sauce for hours. Spicy chili oil is added to the broth during the process to add a kick.  Bún bò in Huế is not the fiery spicy broth that most people associate with in the US. It is a generally mild and complex broth. The spiciness is added according to people’s taste afterward. This is my mom’s recipe that she learned from a famous Bún Bò Huế vendor in Huế. Difficulty: Medium / Servings: 8 bowls / Time: 3-4 hours to prepare Ingredients: 1/4 cup of ruoc  (shrimp sauce) 6 quarts water 1 lb boneless eye round roast beef 4 lb. pork small knuckle 3 lb pork leg chop …