I’ve grown up eating Vietnamese food all my life. I was blessed to be born to Chinese parents who grew up in Vietnam, so you can say I got the best of both worlds. Both parents cooking Chinese and Vietnamese food. It’s not surprising that one of my favorite comforts is bun rieu. It is a vietnamese noodle dish that is centered more on tomato, shrimp and depending on the family it can also involve pork and other meats. Bun Rieu is often more sweet and light when compared to it’s famous earthy counterpart Pho Bo (a.k.a. beef noodle soup).
Here is my mom’s Easy Bun Rieu. It doesn’t require too many complicated ingredients and it’s can all be done in half a day (minus some night before preparations), which can’t be said for many other noodle soups if you want to do it the “right” way. As many of you may be familiar with home cooking, this recipe is guerrilla style – measurements are from the gut. This one is “easy” Bun Rieu because it’s basically a “dump” and “forgetaboutit” stew.
Dried Shrimp, Soaked Overnight, Drained, Food Processed and liquid saved
Tomatoes, cut into chunks of your size preference
Chunk crab meat
Jar crab paste
Season with salt to taste
Directions (Michelle Guerilla Style, a.k.a, describing with no finesse at all):
Dump your broth, liquid from shrimp and some water in the pot
Dump your cut tomatoes into the pot
Bring to boil
While waiting for soup to boil, stir fry dry your ground shrimp so that it can soak up your beaten egg (Makes it pretty and floaty shrimp)
Dump your lump crab, crab paste, and shrimp/egg mixture into the pot
Let it rip for 3 hours
Season to taste
Enjoy with rice noodles, your favorite herbs, and yummy shrimp paste
8680 W Warm Springs Rd Ste 170
Las Vegas, NV 89148
Phone number (702) 979-9797
I’m always fighting with the angel or demon on my shoulder. Should I be good or be bad. Usually “be bad” wins and I go bad BIG TIME, and most of the time, it’s just deciding on one thing that’s the battle. This time I let the person at the cashier decide for me because EVERYTHING looked too good for me to decide on one item. It as a gamble, but hey, we live in Vegas right? Har har har.
The menu is organized into healthy vs. happy. She made me narrow down to the savory and happy side. Boy was I satisfied with her selection. Hubby chose the #Merica’ (chicken fried steak over biscuits) – good husband, and I was surprised with the S’motherload (Shaved NY Strip, egg, sausage, potatoes, peppers, onions, cheddar & pico in a tortilla w/cajun cheddar cheese sauce). I ate almost the whole thing along with a biscuit I took from hubby’s plate. Scrumdiddlyumptios. That’s all I have to say.
Hi everyone, this is definitely not my typical blog post, as I like to keep most everything short and sweet and too the point, but I can’t resist contributing to a good cause.
Every time we go to a restaurant we “ooh” and “ah and “nom” about the wonderful food we eat, but I’m going to guess very few of us DO NOT think about the people behind the food, the people putting in the long hours of prep work and the blood, sweat and tears put into running a successful restaurant business. Let’s finally give due back to the people putting the delicious food in our mouths – the hardworking woman of the culinary world who need help getting ahead in a culinary world where most large profitable restaurants are run by men.
KaTom (the restaurant supply company) is testing the waters to see if there is an interest (amongst my readers particularly) in an award for a woman doing something cheftastic in the kitchen. They are looking for a women with an amazing concept, who needs a leg up in getting her idea off the ground.
Help KaTom give back to the woman of the chef community, but first they need your feedback. Please take a look at their video and fill out the survey, and let them know how you feel about this idea, and help give them direction on how to craft it.
Click here for the video and survey page.
Jinya Ramen Bar
4860 W Flamingo Rd.
Las Vegas, NV 89103
One of MANY new ramen joints popping up lately, I think I fancy this place over the extremely popular Monta Ramen. Soup is less salty, and I don’t feel like I’m drinking a whole vat of oil and salt. Plus, they have fancy tempura brussell sprouts with truffle oil. Ooooooooo. Also, doesn’t hurt that they’re playing some cool jams while you eat. Hello, Jinya!
3752 S Las Vegas Blvd
Las Vegas, NV 89109
This piece of steak says, “I’m a delicate flower.” Almost too good to eat, but I gobbled it up anyway, along with 3 whole pieces of buttery, flakey and warm brioche bread.
Kung Fu Tu
It’s happened! Finally something that I’ve seen many times in SoCal coming to Vegas – Options on your sugar level on your tea drink! Why Las Vegas, did it take this long? Perhaps other tea shops do this as well, but Kung Fu tea has it detailed it out. *happy dance happy dance. Love the details in the shop, Kung Fu Tea. Keep up the good work.
5030 Spring Mountain Rd., Ste 8
Las Vegas, NV 89146
3940 5th Ave
San Diego, CA 92103
Ending a wedding weekend full of fun in Mission Bay, of course we end it with nice fatty fat breakfast at Snooze! Way to load ourselves food coma inducing food right before a long drive back home.
Snooze Spuds Deluxe – Crispy hash brown loaded with cheese your choice of protein, and in my case, bacon!
Corned Beef Hash – This is of the REAL meat version. My peasant standards did not like it. Give me the pulverized fake meat!
Tacos El Gordo
3049 S Las Vegas Blvd
Las Vegas, NV 89109
The famous Tacos El Gordo. We finally made it. It was sticky, hot, and super sweaty, but it was delicious. Lengua. Pastor. Carne Asada Fries.
Tips: Each taco filling has dedicated station, so just scooch your bum right in there (don’t be shy) and get your food ordered.