Peel, devein and mince 1 lb. Shrimp. Add 1 Tbsp. minced Garlic/Shallots, Ground Black Pepper and 1 Tbsp. Fried Garlic. Add some chopped Greed Onions and mix. Set aside.
Peel, cut and wash 1 large Squash. Stuff the Shrimp paste into the center of the Squash and set aside.
Fill a pot with about 5 cups Water. Bring to a boil and add in the stuffed Squash. Continue to let it simmer. Season the soup with 1 tsp. Sugar, 1 tsp. Salt, 1 tsp. Fish Sauce, 1 tsp. Mushroom Seasoning and continue to let it simmer until cooked. Add some Green Onions and Ground Black Pepper. Serve and enjoy with family meal!
Fill a pot with some water and add a pinch of Salt.
Blanch 1 lb. Pork Ribs and 2 Chicken Breast (cut in chunks).
Drain out the water and rinse the Pork Ribs and Chicken Breast. Place the meat in a large bowl to marinate. Add 1/2 tsp. Turmeric Powder, 1 tsp. Salt, 2 tsp. Sugar, 1 tsp. Mushroom Seasoning, 1 Tbsp. chopped Shallots, 1 Tbsp. minced Garlic, 2 tsp. Annatto Seed Oil and mix well. Set aside for 30 minutes.
Chop some Onions and Fresh Turmeric. Place in a small bowl and set aside.
Using a wok, add in 3 Tbsp. Olive Oil and 3 Tbsp. chopped Onions/Turmeric. Sauté on hight heat. Add in the marinated Pork Ribs/Chicken Breasts. Stir for a few minutes and add in 1 tsp. Annatto Seed Oil.
Fill a large pot with 6 cups Water and bring to high simmer . Add in the sear Pork Ribs first. Set aside the Chicken. Let the soup simmer for 15 minutes before adding in the Chicken. After adding the chicken, continue to let the soup simmer for another 45 minutes. Then season the broth. Add 1/2 tsp. Salt, 1 tsp. Sugar, 1/2 tsp. Mushroom Seasoning and 1 Tbsp. Fish Sauce. You can adjust the seasoning to your taste.
Boil some Mi Quang Dried Noodle and drain out the water.
Assemble bowl by placing some Noodles, Quail Eggs, cooked Shrimp, Fresh Herb/Lettuce, ladle the soup with Pork Ribs/Chicken and crushed Roast Peanuts. Enjoy!
Peel and devein 5 Large Shrimp. Mince the Shrimp with 1 Tbsp. minced Garlic and the bottom white section of Green Onions. Add in a Pinch of Kosher Salt, Ground Black Pepper and 3 Tbsp. minced Dried Shrimp. Place in a bowl and set aside. Optional, mold into balls.
Peel, rinse and cut 3 Luffas.
Fill a wok/pot with 4 cups Water. Bring to a high simmer. Add in the Shrimp. Add in Tofu. Continue to let it simmer. Add in some Chives and Luffas. Add in 1 tsp. Mushroom Seasoning, 1/2 tsp. Salt and 2 tsp. Sugar. Add in the rest of the Chives and chopped Green Onions. Add 1 tsp. Fish Sauce. Add 1/2 tsp. Ground Black Pepper. Serve and enjoy!
Rinse and cut 2 cups Okra, 1 bunch Sawtooth Coriander, 1 Tomato and 1 bunch Chinese Celery.
Add 1 Tbsp. Olive Oil and 1 Tbsp. Garlic. Add in 6 Shrimp. Cook on medium heat. Fill a pot or a wok with 4 cups Water and bring to a boil. Add in the cooked Shrimp. Add in the Okra. Add 1/2 tsp. Kosher Salt, 1/2 tsp. Mushroom Seasoning and the stem of the Chinese Celery. Continue to let it simmer. Add in the Tomato and 2 tsp. Sugar. Add in the rest of the Chinese Celery. Add 1 tsp. Fish Sauce. Optional, add in 1 Pepper. Add in the chopped Sawtooth Coriander. Serve and enjoy!
Peel and devein 3 Shrimp. Finely chop the Shrimp with 1 tsp. minced Garlic. Mold into balls and set aside.
Add 1 Tbsp. Olive Oil and 1 Tbsp. minced Garlic in a small pot. Add in 4 cups Water. Bring to a boil. Add 2 stacks Somen Noodles. Add in the Fish Balls. Continue to let it simmer on high heat. Add 1 tsp. Sugar, 1/2 tsp. Mushroom Seasoning and Pinch of Salt. Add in 1 cup Spinach and 1 tsp. Fish Sauce. Add in some chopped Green Onions and 1/2 tsp Ground Black Pepper. Serve hot and enjoy!
Put 3 oz. Pork, 5 Shrimp, 2 Garlic Cloves, 3 tsp. Sugar, 2 1/2 tsp. Mushroom Seasoning, 1 1/2 tsp. Kosher Salt, 1 tsp. Ground Black Pepper and process until turn into a paste.
Cut 2 Opo Squash about 2 inches long. Peel and remove the center. Then rinse with water. Stuff the meat inside the squash and set aside.
Fill a pot with 4 cups water and bring to a boil. Add in the stuffed squash. Let it simmer on high heat. Add in 2 tsp. Fish Sauce. Season to taste with Salt and Mushroom Seasoning. Continue to let it cook.
When the squash is soft, add in some Ground Black Pepper and chopped Green Onions.
Remove from heat. Place in a large bowl, serve with family meal and enjoy!
Cook 5 cups of Pork Broth. Drain out the broth and set aside.
Rinse 1/2 cup Rice. Fill a pot with the rice and 1 cup water. Cook on medium high heat. Add in 5 cups of Pork Broth. Bring to a high simmer.
Cut 5 Scallops and rinse/clean with wine and set aside.
Add 2 Tbsp. Olive Oil into a pan on medium high heat. Add 1 Tbsp. minced Garlic and 1 Tbsp. chopped Shallots. Add in the Scallops. Mix for a few minutes. Add 5 Shiitake Mushrooms (cut) add in 1 cooked Carrots (cut into cubes). Continue to mix. Add some chopped Green Onions and Ground Black Pepper. Remove from heat and set aside.
When the rice starts to have a congee consistency, add in the scallop stir-fry mixture. Add in Green Onions. Add in 1 tsp. Sugar, 1 tsp. Salt, 1 tsp. Mushroom Seasoning and mix.
Clean 1 whole Chicken by rubbing Salt and Lime wedges against the Chicken. Then rinse with water.
Cut a knob of Ginger and 1 Shallot. Fill the pressure cooker with water (about 12 cups) and set on soup mode.
When it starts to form bubbles. Add in the Chicken, 1 tsp. Salt, Ginger and Shallot. Let it simmer on high heat. Skim the broth and close the lid for it to cook for about 20 minutes or until the Chicken is cooked. Remove the Chicken from the broth and set aside to cool. Rinse 1/2 cup Jasmine Rice and add into the broth. Set the pressure cooker to porridge and close the lid. After it is done cooking, remove the lid and season the congee with 1 tsp. Salt, 1 1/2 tsp. Sugar, 1 tsp. Mushroom Seasoning, Green Onions and Ground Black Pepper. Enjoy.
Blanch 2.2 lb. Beef Bone and 10 oz. Eye Round Beef. Rinse and set aside.
Fill pressure cooker with 10 cups Water, set at Soup mode. Add in 1 tsp. Salt and add in the blanched Beef Bone and Eye Round Beef. Wait for it to boil, skim the top.
Smash the ginger and cut the onion in half. Place in the soup. Continue to let it boil and add in the Pho Seasoning Bag. Let it boil for 15 minutes. Add in some more water if necessary. Remove the seasoning bag and the Eye Round Beef. Close the lid to let it cook for 30 minutes.
After 30 minutes remove the lid carefully. Keep it at high simmer. Put back the seasoning bag and the beef meat. Close the lid again for 5 minutes. Open lid again and add in some Beef meatballs, continue to let it simmer on high. Remove the seasoning bag and beef meat (cut into slices). Season to taste or 1 tsp. Salt, 2 1/2 tsp. Sugar, 2 tsp. Mushroom Seasoning and some Fish Sauce.
Boil some rice noodles, cut the meat into slices, have the herbs, onion slices, jalapeños and sauce ready. Place in a serving bowl. Pour in the soup and enjoy your pho.
Blanch 2.5 lb. Beef Bone/Pork Bone and 1 lb. Hind Shank. Rinse and set aside.
Fill pressure cooker with 8 cups water, set to soup mode. Add in 1 tsp. Salt. Add in the blanched bones and shank. Add in 1/4 Onion and a piece of Ginger.
Bring to a high simmer and skim the broth. Season the broth, add in 1/2 tsp. Salt, 1 tsp. Sugar and 1 tsp. Mushroom Seasoning. Close the lid and cook for 30 minutes. After 30 minutes, carefully remove the lid. Let it continue to simmer on low heat.
In a pan, add in 2 Tbsp. Annatto Seed Oil. Add 1 Tbsp. minced Garlic, 1 Tbsp. chopped Shallots. Add 2 Tbsp. minced Lemongrass. Add in 1 1/2 tsp. Bun Bo seasoning powder. Mix on medium heat. Bring the broth to a high simmer. Add in the mixture. Add in some Beef meatballs. Remove the shank and cut into slices. Cut Vietnamese Ham into slices. Place on a plate. Prepare a plate with garnishes (Bean Sprouts, Thai Basil, Jalapeños and Lime wedge). Boil some Rice Noodles.
Prepare the bowl. Add in Rice Noodles, Meat, Broth soup with meatballs and add garnishes. Enjoy!
Peel 2 Summer Squash and cut into bite size pieces. Place in cold water to keep it fresh, then drain out the water.
Peel and devein 3 Large Shrimp. Finely chop and set aside.
In a pot add in 1 Tbsp. Olive Oil. Add in 1 Tbsp. minced Garlic. Saute for a few seconds. Add in 3 cups Water. Bring to a high simmer. Add in the Summer Squash. Scoop in spoonful of the shrimp. Add 1/2 tsp. Salt, 1 tsp. Sugar, 1/2 tsp. Mushroom Seasoning and continue to let it simmer. Poke a chopstick through the squash to see if it has soften. If it goes through easily then your soup is almost done. Add in some chopped Green Onions and a pinch of Ground Black Pepper. Remove from heat and serve with meal. Enjoy!
Cut 1.5 lb. Beef into large cubes. Place in a large bowl to marinate. Add in 3 Tbsp. minced Lemongrass with Thai Chili Pepper. Add 2 tsp. chopped Shallots. Add 1 tsp. minced Garlic. Add 2 Tbsp. Curry Oil. Add 1 tsp. Curry Powder. Add 1 tsp. Mushroom Seasoning. Add 2 tsp. Kosher Salt. Add 2 tsp. Sugar. Mix well and let it marinate for 2 hours or more.
Peel 4 Potatoes. Place in cold water, cut into large pieces. Rinse with water and drain out the water. Let it air dry. Prepare frying oil. Lightly fry the potatoes. Take out the potato and place on paper towel and set aside.
In a pan, add in 2 Tbsp. Olive Oil. Add 1 Tbsp. minced Garlic and 1 Tbsp. chopped Shallots. Add in 1 Tbsp. minced Lemongrass with Thai Chili Pepper. Add 1 tsp. Curry Powder. Mix and then add in the marinated Beef. Cook on medium high heat. Add in some water. Cook the Beef until semi cooked. Remove from the heat. Place it into the pressure cooker. Add in 8 cups Water. Add in 1 tsp. Sugar and 1 Kosher Salt. Set the pressure cooker at Soup mode. Let it cook for 35 minutes.
After it’s done cooking in the pressure cooker, put in the Potatoes and chopped Onion. Let it simmer for 15 minutes either in a different pot or continue cooking in the pressure cooker on simmer mode. Enjoy.
Peel and cut 4 Potatoes. Place it in salted water to keep fresh. Cut into bite size pieces, rinse with water and set aside to air dry. Fry the potatoes until lightly golden and set aside.
Cut 1.5 lb. Ribs about 2 inches long. Blanch the Ribs. Rinse with water and place in a bowl to marinate. Add 1 Tbsp. chopped Shallots, 1 Tbsp. minced Garlic, 1 Tbsp. minced Lemongrass, 1/2 tsp. Sugar, 1/2 tsp. Mushroom Seasoning, 3 Tbsp. Curry Oil and 1/2 tsp. Kosher Salt. Mix well. Cover with plastic wrap and set aside for 30 minutes.
After 30 minutes. Add 1 Tbsp. Olive Oil into a pan. Add in 1 tsp. minced Garlic and 1 tsp. minced Lemongrass. Add 1/2 tsp. Curry Powder. Then add in the marinated Ribs. Stir for a few minutes. Then add in 4 cups of Water (add more as needed). Bring to a high simmer, add in 1 Tbsp. Sugar. Add 1 tsp. Kosher Salt and 1/2 tsp. Mushroom Seasoning. Let it simmer for 30 minutes. When the ribs are tender, add in the Potatoes. Let it simmer for a few more minutes, add in chop chopped Chili Peppers, 1/2 cup Coconut Milk and 1/2 cup sliced Onions. Continue to let it cook for about 5 more minutes. Then remove from heat and serve. Enjoy.
Cut the Taro into cubes, you need about 8 oz. of Taro. Soak it in cold water for 15 minutes and then drain out the water.
Soak 1/4 cup Dried Shrimp until soften. Then minced the Dried Shrimp and set aside.
Rinse 1/2 cup Rice. Then add in 4 cups Water. Place on stove and bring to a high simmer.
Add 1 Tbsp. Olive Oil into a pan. Add 1 Tbsp. minced Garlic. Add in the minced Dried Shrimp. Add in the Taro. Stir-fry for a few minutes.
When the rice has expanded, add in the stir-fry Taro. Continue to let it simmer. Add 1 1/2 tsp. Sugar. Add 1/2 tsp. Kosher Salt. Add 1/2 tsp. Mushroom Seasoning. Add in the large part of the Green Onions. When the Taro is soft, add in the chopped Green Onions and 1/4 tsp. Ground Black Pepper. Remove from heat and enjoy.
Cut 4 Scallops into smaller pieces. Place into a bowl. Add in 1 tsp. Kosher Salt. Add 2 tsp. Tapioca Starch. Rub it into the Scallops. Rinse 6 King Oyster Mushroom Mini. Cut the Mushrooms and set aside. Cut a piece of Ginger into strips and set aside. Add 1/2 cup Jasmine Rice into a small pot. Rinse the rice. Add in 4 cups Water. Rinse the Scallops a few times and drain out the water. Place the pot on medium high heat and bring it to a simmer.
Add 1 Tbsp. Olive Oil into a pan. Add in 1 Tbsp. minced Garlic. Then add in the Ginger. Add in the Scallops. Add in the King Oyster Mushroom Mini. Cook on medium heat for a few minutes and remove from heat.
When the rice starts to expand. Add in the cooked Scallops and Mushrooms. Continue to let it simmer.
Season the Congee with 1/2 tsp. Kosher Salt, 1/4 tsp. Mushroom Seasoning and 1 tsp. Sugar. Let it continue to simmer until the congee is the consistency you like. Add in the Green Onions and Ground Black Pepper. Remove from heat and serve while hot. Garnish with some chopped Cilantro and Green Onions. Enjoy.
Cut 8 oz. Pork Back Ribs, about 1.5 inches. Boil some water, add in some salt. Blanch the Ribs. Place it into a bowl. Add in 1 tsp. minced Garlic and 1 tsp. chopped Shallots. Add 1 tsp. Sugar. Add 1/4 tsp. Mushroom Seasoning and a pinch of Kosher Salt. Mix well and let it marinate for 30 minutes.
Rinse 8 oz. Pickled Mustard Greens. Cut into bite size pieces and set aside.
Add 1 Tbsp. Olive Oil into a pot. Add 1 Tbsp. minced Garlic. Saute for a few seconds. Add in the marinated Ribs. Once it starts to golden, add in 5 cups Water. Cook on medium-high heat, bring it to a simmer. Add in the Pickled Mustard Greens. Add 2 tsp. Sugar. Add 1/2 tsp. Mushroom Seasoning and 1 tsp. Fish Sauce. Continue to let it simmer. Once it’s cooked, add in the Green Onions and Chili Pepper. Serve while hot and enjoy.
Cut and rinse 5 oz. Seafood Mushroom (any kind mushroom). Peel Carrot and Potato. Then cut into small cubes, you need 1/2 cup of each.
Rinse 3/4 cup Rice a few times. Add 5 cups Water, bring to a high simmer. Once the rice starts to expand a little, add in the Carrots. After about 5 minutes, add in the Potato. Continue to let it cook.
In a pan, add in 2 Tbsp. Olive Oil, using medium heat. Add in the white section of the Green Onions, saute for a few seconds. Add in the Mushroom. Add in a pinch of Mushroom Seasoning and Salt, mix well for about 3 minutes and remove from heat.
When the congee starts to be a consistency you like, add in 1/2 cup Corn. Add in 1 tsp. Mushroom Seasoning, 1 tsp. Salt and 2 tsp. Sugar. Add in the cooked Mushroom. Add in the chopped Green Onions. Serve and enjoy.
Rinse and wash 1 lb. Zucchini. Cut into smaller pieces and set aside.
Add 1 Tbsp. Olive Oil into a small pot. Add in 1 Tbsp. minced Garlic and some of the chopped Green Onions (white section). Saute for a few seconds and add 5 Shrimp. Wait for it to cooked, then add in 5 cups of Water. Add in the Zucchini and bring to a high simmer. Add 1/4 tsp. Salt, 1 tsp. Sugar and 1/2 tsp. Mushroom Seasoning. Let it simmer for a few minutes, add in the chopped Green Onions and Ground Black Pepper. Serve while hot and enjoy.
Peel and rinse 2 Potatoes, 2 Carrots and 3 Radishes. Cut Potatoes, Carrots and Radishes. Remove corn kernels from the cob and set aside.
Using a pan, add in 2 Tbsp. Olive Oil. Add 1 tsp. minced Garlic and 1 tsp. chopped Shallots. Sauté for a few seconds and add in 1/2 cup Ground Pork. Cook on medium heat until cooked. Remove and set aside to cool.
Add 5 cups Water in a claypot. Bring to a simmer and add in the cooked ground pork. Bring to a boil and add in the Carrots and Radishes. Add in 2 tsp. Sugar, 1/2 tsp. Salt and 1/4 tsp. Mushroom Seasoning. Continue on high simmer until the carrots are soften. It should take about 5-7 minutes.
Add in the Potatoes and Corn. Once the Potatoes are soften add in the chopped Green Onions and Ground Black Pepper. Serve and enjoy.
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