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@jaysonsmom That's a fav in our family too! It's quick, easy and surprisingly delicious.
How are you eating during the virus lockdown?
- Thread starter mrs-b
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xsouzie
Shiny_Rock
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Here’s another meal that I just tried for the first time during while working from home. I just made shrimp wonton noodle soup (from costco) in under 5 minutes! For a prepackaged meal, it was pretty darn good, and definitely curbed my craving for Asian soup noodles. It was infinitely better than instant ramen! And it came with veggies. I added some sambal because I like a little spice in my food. Although I love to cook from scratch on weekends, I have limited time to cook during weekdays. Another conference call at 1pm!
Too bad I don't shop at Costco. My family would love this.
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I made a lovely quiche yesterday, unfortunately, it smelled so good, we ate it before I remembered to take a photo
Don't feel bad, I am on a jewellery forum and don't take pictures of my jewellery! But I do love quiche--when I make chunky tourtiere I always make enough pastry for quiche. mmmmmmmmm
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- Joined
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On tonight’s menu, homemade made beef kabobs with black pepper sauce, basmati rice and arugula salad with feta and pecans
Looks yummy. Inside grille? BBQ?
jaysonsmom
Ideal_Rock
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My husband grilled the kabobs outdoors, while I made the rice and salad.
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Yep agree with this - stand mixer is the business for everything but very large or very small batches. I was given a KitchenAid Artisan stand mixer for my 30th and it’s something that’s always on my bench so it’s easy to use.
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Goi Cuon
We call them summer rolls in Australia.
They contain: rice vermicelli, mint, cucumber and prawns.
Pork should be added but I was too lazy.
Made a lovely tumeric fish for the boys but forgot to take a pic and they gobbled it down.
You're always making me HUNGRY!!
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Dinner tonight was chicken san choy bau - minced chicken with ginger, garlic,soy and fish sauce and rice served in lettuce cups. Our lettuce wasn’t very cupped so we just ate it with the rest of it. I added crispy shallots and lemon juice. Next time I make it, I’ll do coriander, mint and basil over the top too but this was good for a first run through the recipe.
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You are so so so good for eating all those leaves @missy
We used to have Caesar "Salad" once a blue moon. It mainly comprised of chicken, croutons, boiled egg, dressing and a few stray leaves of Cos lettuce.
I will eat a mandarin now so I don't feel too unhealthy!
We used to have Caesar "Salad" once a blue moon. It mainly comprised of chicken, croutons, boiled egg, dressing and a few stray leaves of Cos lettuce.
I will eat a mandarin now so I don't feel too unhealthy!
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You're always making me HUNGRY!!
haha I'm still excited that you're a fellow Viet!!!!
What are your favourite dishes?
Some of mine are: Banh Cuon Cha Lua, Pho (beef and chicken but I tend to make chicken these days because it's easier, beef bones are big and cumbersome to rinse etc), Bun Bo Hue, Thit Kho, Bun Rieu, Bi Cuon, Spring Rolls, Bun Thit Nuong, Bo Bia (the one with the chinese sausage and jicama. No jicama these days since I can't roam around) and Nem Nuong
Hehe I am a viet girl at heart and love my viet rice noodles very much!
I have collected a few new recipes for some other less well known noodle soups to try. Going to try them this winter!
Mmm right now I have a hankering for the Viet chicken curry (with the sweet potatoes) that they eat with Bun..........
***
If anyone is curious about any of these dishes, yell and I'll post an explanation link!
Daisys and Diamonds
Super_Ideal_Rock
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tonight Gary complained about all the processed food (meat) we are eatting
i did make more cabbage slaw today and we scoffed the lot
thank goodness i got that bag of apples prelockdown
sigh hopefully it won't be for much longer
the Belgium bickies were starting to go soft - i don't have a cake tin - only a really old 1970's tupperwear contained we usually keep bacon in
anyway i turned what was left into rum balls and rolled them in the last of the coconut
and still i have some of that ancient cocoa powder left !
so lucky i didn't eat all the condenced milk !
used a bit too much rum ....well i need to actually taste the stuff !! but ill just serve them straight from the freezer
i did make more cabbage slaw today and we scoffed the lot
thank goodness i got that bag of apples prelockdown
sigh hopefully it won't be for much longer
the Belgium bickies were starting to go soft - i don't have a cake tin - only a really old 1970's tupperwear contained we usually keep bacon in
anyway i turned what was left into rum balls and rolled them in the last of the coconut
and still i have some of that ancient cocoa powder left !
so lucky i didn't eat all the condenced milk !
used a bit too much rum ....well i need to actually taste the stuff !! but ill just serve them straight from the freezer
Daisys and Diamonds
Super_Ideal_Rock
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the true beauty of the internet is being exposed to diffetebt cultures
i would love to know what those dishes are
do you have a nice chicken soup recepie for winter ...this lockdown won't last for ever and we have a most interesting asian grocery store in town
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This!!!!
This is our family go to even in Summer! Lil Sis LOVES it (so does everyone but her especially).
Chicken Pho Noodle Soup Recipe (Pho Ga) - Viet World Kitchen
My friend Simon says that there's a lot of confusing and misleading online chatter about chicken phở these days. If you've had the original beef phở then you're bound to want to explore the chicken version, which is slightly lighter in flavor, but delicious still. Making noodle soup is an art...
www.vietworldkitchen.com
Note: I add 3 star anise and also 1 nail size piece of cinnamon. I think it needs it!
Here is my pic of it when I made it a few weeks ago.
I serve it with the ginger sauce they serve with Hainanese Chicken (the boys are addicted to ginger sauce!)
Daisys and Diamonds
Super_Ideal_Rock
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This!!!!
This is our family go to even in Summer! Lil Sis LOVES it (so does everyone but her especially).
Chicken Pho Noodle Soup Recipe (Pho Ga) - Viet World Kitchen
My friend Simon says that there's a lot of confusing and misleading online chatter about chicken phở these days. If you've had the original beef phở then you're bound to want to explore the chicken version, which is slightly lighter in flavor, but delicious still. Making noodle soup is an art...
Note: I add 3 star anise and also 1 nail size piece of cinnamon. I think it needs it!
Here is my pic of it when I made it a few weeks ago.
I serve it with the ginger sauce they serve with Hainanese Chicken (the boys are addicted to ginger sauce!)
what is this ginger sauce ?
also do you have a substiture for corriander and cloves
Gary cannot stand cloves in anything and i think i have the gene that doesn't like corriander
otherwise id love to try making it
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Me too!!
Even more excited that you're a foodie like I am.I love all of those that you've listed. Do you make them all yourself? I'd love recipes for cha lua, bun rieu and nem nuong, if you have time please.
I also love banh nam, banh xeo, banh beo, banh boc loc, banh it, banh khot and this other dish the name of which I can't remember (sticky rice balls with mung beans and pork inside, and rice outside). Writing all these out makes me realise that I am a bit of a banh head, lol!
I also love Viet fresh rice noodles (bun). Can't seem to get them here. Here, you get "bee hoon", but the noodles are very skinny and don't taste the same.
Q
Queenie60
Guest
Goi Cuon
We call them summer rolls in Australia.
They contain: rice vermicelli, mint, cucumber and prawns.
Pork should be added but I was too lazy.
Made a lovely tumeric fish for the boys but forgot to take a pic and they gobbled it down.
So, tell me how you make these. Please? They look delightful.
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- Apr 11, 2008
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Thank you everyone who gave their feedback about stand mixer vs. handheld. I just ordered a KitchenAid Artisan stand mixer! I went with the refurbished one which made it pretty affordable, only downside was that they had a very limited color selection so I couldn't buy a pretty color I wanted 
Still, I'm so excited to get this finally and I hope it'll let me get more into baking.
I did make my first banana bread yesterday which came out pretty good. Kids didn't like it much though (age 4 & 2) so more for me and my husband to eat
Still, I'm so excited to get this finally and I hope it'll let me get more into baking.I did make my first banana bread yesterday which came out pretty good. Kids didn't like it much though (age 4 & 2) so more for me and my husband to eat
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Y’all are making me crave Vietnamese food! I love a giant bowl of bún bò with lots of shrimp paste and all the fixings.
My brunch seems boring in comparison. I made crostini from stale baguette to eat with the last of my Brillat-Savarin.
Dinner will be slightly healthier. I’m roasting broccoli and making Szechuan-style dry fried green beans.
My brunch seems boring in comparison. I made crostini from stale baguette to eat with the last of my Brillat-Savarin.
Dinner will be slightly healthier. I’m roasting broccoli and making Szechuan-style dry fried green beans.
stepcutnut
Ideal_Rock
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Sounds yummy. I had to google an air fryer tho lol
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@mellowyellowgirl
@Phoenix
My French husband (you know the French: only their cuisine is worthy, they are the gods of the kitchen, if it hasn't got cream in it, it's not a meal etc etc etc) once confessed to me that he thinks the Vietnamese cuisine is more refined than the French cuisine and is underrated in favour of the land of the cheese. There you go!
@Phoenix
My French husband (you know the French: only their cuisine is worthy, they are the gods of the kitchen, if it hasn't got cream in it, it's not a meal etc etc etc) once confessed to me that he thinks the Vietnamese cuisine is more refined than the French cuisine and is underrated in favour of the land of the cheese. There you go!
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This person has an excellent recipe and pics
Vietnamese Spring Rolls (Gỏi Cuốn) w/ Peanut Dipping Sauce
Mom's gỏi cuốn recipe with step by step photos. Learn how to make authentic Vietnamese pork & shrimp spring rolls w/ a savory peanut sauce!
www.hungryhuy.com
It's a super flexible dish. Chicken and prawn is also really nice!!!
I would say only the herbs, rice paper and vermicelli are non negotiable.
***
@Phoenix give you my nem nuong recipe in a few days! It's on my drive!
I have to make it coherent. I'm the classic Viet cook. Instructions that only make sense to me! I do have the right measurements though!
The only issue is nem nuong actually has a lot of sugar (I was horrified many years ago when I researched it to form my recipe). You can omit it but it won't have that taste. Are you ok with that?
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