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These were lunch I made a few days ago using a Vietnamese grilled pork recipe in my “Lemongrass, Ginger and Mint” cookbook.
I’m so excited my book has become an Amazon “Best Seller” in its first day! Thank you to everyone who bought a copy!
For Amazon America I know they are offering it at $1.99 on Kindle downloads as a promotional price for the next five days so if it interests you, it is a small investment! Thank you for all of your support my friends!!!!

Northern Vietnamese Rib Noodle Soup Bowl

*There’s a video tutorial at the end of this post.

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I was silent last week on the blog because we went to Bangkok for a mini vacation. We had a lot of fun there just strolling around the city, shopping for cute, inexpensive hand-made T shirts, and eating mango sticky rice, a popular Thai dessert, for breakfast, lunch, dinner and after dinner snack.
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Craig’s banana bread (photos)

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Living in Vietnam has shown me different impressive sides of my husband. Last month, he mixed an environment-friendly ant and roach killer from syrup and borax, and last week, he baked amazing banana bread. (I’m grateful he can do both because now that we have delicious sweet banana bread on our dining table all the time, the big ants really have to drink their special syrup.)
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Vietnamese Corn Pudding

There’s a video tutorial at the end of this post.

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Finally we decided to get an oven last week. Ovens aren’t typically something found in Vietnamese homes because electricity can be expensive for the average Vietnamese family and the addition of a heat source in the house during hot months is a pretty foreign idea! However things are changing and Vietnamese are falling in love with baking. After baking our first loaf of bread (and eating it all down it soon after that), we wondered why we hadn’t bought it earlier. I’ve tried so many delicious recipes with it and my husband has been baking bread (and cookies!) nonstop. I’m wondering if I should photograph and write a blog post of him baking banana bread. Well, why not. He’s a super cute baker and the bread is super delicious!

The one thing that I haven’t tried with an oven is baking cakes. It’s because, being a Vietnamese I didn’t grow up with cakes and so I haven’t fallen in love with them yet. Usually in Vietnam we just eat fruit for dessert or the traditional dessert chè.
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A simple Vietnamese butternut squash soup

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A typical Vietnamese meal with a soup bowl, a plate of protein and a plate of vegetable. Here I have butternut squash soup with minced pork, sautéed beans and carrots, and crispy caramelized river shrimp.

For some reason I’ve always enjoyed doing repetitive, mundane tasks. They provide a sense of peacefulness and contentment in seeing the results of my efforts. My mind quiets down and I get to enjoy a sense of oneness with my task.

When I was in tenth grade, my summer job was to put bra sliders into bra straps. My mother worked for a garment factory, and every day she would bring home huge bags of bra straps and bra sliders. Like a machine, I spent every single day of that summer putting sliders into straps. I didn’t get bored at all. In fact, I even found great joy in doing that. I didn’t have to think much, and I was content with the accomplishment, which was piles and piles of nice and neat straps in front of my eyes.
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Vietnamese Fusion Glaze Salmon

There’s a video tutorial at the end of this post.

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This morning I had a phone call with my old landladies in the Bronx, New York City. It was more than a year since we last talked. They’re among the kindest, sweetest people that I’ve been lucky enough to have met in my life. Actually, I’ve been very lucky when it comes to genuine friendship.
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Panna Cotta with Fresh Passion Fruit

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This past week the heat was so brutal that both of us got a cold from switching back and forth too often between a cool air-conditioned room to the burning heat. But we’re ok now, and I’m back to the sauna/kitchen creating and documenting recipes with great enthusiasm! Read more

Lychee Panna Cotta

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Lychee_ Panna Cotta_Dessert_Vietnamese Cuisine_Indiechine

It’s lychee season now, and next month it’ll be longans. LONGANS!

My hometown is a small Northern province that has a few specialties, a kind of soy sauce that some really love and my favorites, amazing longan and lychee fruits. There are several other Northern provinces that also grow lychees, and longan trees grow in many places from the North to the South, but the fruits from my hometown are claimed to be the best. They’re fragrant, sweet but not too watery; the meat is thick and the seeds tiny. When I was 10, my mother and I took a Southbound train to visit my grandparents, whom we hadn’t seen for years. Transportation was difficult then. It took us two days and one night, and we both shared one seat, me sitting in my mom’s lap. The space was tiny but my mom still managed to bring some bags of lychee fruits as presents. Fruits were precious to us, and it was no brainer that our hometown’s lychees had to be onboard traveling with us.
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Pineapple Fried Rice

*There’s a video tutorial at the end of this blog post.

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In the winter time our favorite part of going to the hotel gym where we work out is to use a very nice sauna there after swimming. About two weeks ago, as we walked out of the swimming pool, I asked my husband if he was going to the sauna. “I did. All day”, he said. “I was soaking wet just being in our living room.”

The heat and humidity in May here is in fact quite brutal, at least it is for us. Locals don’t seem to mind though. Yesterday I met up with a Hoi-An native friend and when my arm was about to fall off from fanning myself so hard with a paper fan, she told me that she was longing for summer to come. I almost cried.

I hope you’re not yet tired of me talking about the weather here. I’m not complaining – just trying to give some context. It’s the weather and seasonal food that determines what I cook and eat.

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Vietnamese Banana Pudding

There’s a video tutorial at the end of this post.

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Weather update: I haven’t seen blue sky here for the past few weeks. It’s the burning season, when people burn newly harvested rice stalks to prepare for the next crop.  So the rice paddies behind my house have been all smoky and fiery. It looks like part of a battlefield, or my grandmother’s countryside kitchen back in the 1980s when she cooked with leaves, straw and rice husks in humid and rainy weather…
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