BUN BO HUE > Pho
Don’t @ me because I talk back 🙂

Bun Bo Hue Recipe

- 24000 ML water
- 2 lb pork neck
- 3 lb pork hocks
- 2 lb pork shank
- 3 lb Tri Tip
- 3.5 - 5lb Beef Bones (I used ribs and beef neck)
- 9 lemon grass
- 25 gram ginger
- 50 grams rock sugar
- 1/2 large pineapple
- 1 tbsp salt
- 1 tbsp chicken bouillon
- 1 tbsp MSG

SATE:
- 1 1/2 cup oil
- 1 tbsp Anatto Seeds
- 3/4 cup finely minced shallots
- 1/2 cup finely minced lemon grass
- 1/2 cup finely minced garlic
- 1 tbsp Quoc Viet Bun Bo Hue Seasoning
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp MSG
- 1 packet of BUN BO HUE Spice Powder

SEASONINGS AFTER TAKING OUT THE BEEF SHANK, PORK HOCK, & TRI TIP
- 3/4 of the SATE
- 2500 ML Water
- 1 cup fish sauce
- 6 tbsp Quoc Viet Bun Bo Hue Seasoning
- 3 tbsp mushroom seasoning
- 3 tbsp chicken bouillon
- 1 tbsp salt
- 1 tbsp MSG
- 1 tbsp sugar (more if you like it a bit sweeter)

Are you team

Pork & Century Egg Congee/Porridge/Jook

A classic Chinese porridge that can cure anything from sickness, homesickness, heartbreak, hangover and many more 😅 It’s definitely a hug in a bowl that’s needed.
.
.
.
RECIPE👇🏼
Ingredients:
- 1 cup jasmine rice (rinsed)
- 12-16 cups of water (more or less depending on your preference) I used a total of 14 because I wanted it more watery
- 2 tbsp chicken bouillon
- 1 tsp salt
- 1 medium shallot
- 2 -4 ginger slices
- 4 thousand eggs diced
*always taste and adjust to your liking

Ground pork:
- 1 1/2 pound ground pork
- 1 tsp salt
- 1 tsp white pepper
- 1 tbsp oyster sauce
- 1/2 tbsp chicken bouillon
- 1 tbsp oil

Directions:
1. Wash rice and place in a large pot along with some water. Stir and bring to a boil. Once it comes to a boil, simmer on medium.
2. Marinate ground pork and set side.
3. Cook for 45 mins and take out shallot. Add seasonings and ground pork. Cook for 20 mins.
4. Add chopped up century eggs and gently stir. Cook for 5 more minutes. Taste and adjust to your likings.
5. Serve in. Bowl with green onions, cilantro, white pepper, chili oil, and Chinese donut.
Tips:
- Only stir in the beginning and then leave it alone. Only stir when adding the meat and eggs. The constant rolling simmer will prevent it from sticking.
- This soup is meant to be light in flavor. So start off small and gradually add more if needed.
- If you want a thicker porridge, add less water.

#porridge #congee #centuryegg #chinesefood #dimsum

Green seasoning:
1 Green bell pepper
3 celery
4 Green onion
1/2 cup Parsley
1 cup Cilantro
1/4 Onion
8 sprigs Thyme
1 sprig Rosemary
5 Garlic
1 Scotch Bonnet or Habanero
2 slices Ginger
1 Lime

Instructions:

1. Blend everything together. Store in an air tight container in the fridge. Good for 1 week.

Oxtail Recipe
Not even going to attempt to call these Jamaican Oxtail because you guys will probably be coming for my head in the comment section. So respectfully here’s how I make my Oxtail. This dish is truly a labor of love ❤️

Oxtail:
- 5 lb oxtail
- 1 tbsp adobo seasoning
- 4 packet sazon
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp all spice
- 2 tsp grated ginger
- 3 tsp grated garlic
- 1 tbsp creol seasoning
- 1 tbsp slap ya mama
- 1 tbsp jerk seasoning
- 1 tbsp soy sauce
- 2 tbsp browning sauce
- 1/2 tbsp smoked paprika
- 1 tbsp black pepper
- 6 sprigs thyme
- 2 cups bell peppers
- 3 green onions
- 1/2 white onion
- 1 scotch bonnet or habanero
- 4 tbsp homemade green seasoning
Added to broth:
- 3 sprig time
- 2 tbsp ketchup
- 2 cups water
- 1 cup low sodium beef broth
Browning:
2 tbsp brown sugar

Instructions:
1. Clean oxtail with vinegar and lime until the water runs clear. Trim off any extra fat you don’t want.
2. Slice and dice all your veggies into small pieces.
3. Season oxtail and add in your veggies. Marinate over night.
4. Take marinated oxtails out 1 hr before you’re ready to cook.
5. Add brown sugar to the pot and let it caramelize for about 3-4 minutes on medium heat. Once it turns dark brown, carefully sear oxtail on both sides working in batches.
6. When they’re all seared add the veggies in the pot along with some water. Scrape the bottom of the pot. Bring to a boil and add oxtail back in. Add in beef broth and fresh time.
7. Simmer on low for 5-6 hours depending on how tender you like it. Stirring it every hour or so. At the 3rd hour, add in ketchup.
8. At the 5th hour add in butter beans and simmer uncovered until sauce thickens.
9. Enjoy with your favorite sides and enjoy!

What’s your favorite sides?

Fish Sauce Fried Chicken Wings

This fried chicken stays crispy even after you toss it in the umami glaze. She’s sticky, garlicky, sweet, tangy, with a hint of spice. This is not your traditional chicken wing flavor but give it a try and it might just be your new favorite. 😉

Ingredients:
Chicken:
- 2 lb chicken wings
- 2 tbsp fish sauce
- 1 tbsp chicken bouillon
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp black powder
- 1/2 tsp paprika
- 1/4 tsp sugar
Flour:
- 1 tbsp corn starch
- 1 tbsp rice flour
- 1/2 tsp baking powder
Fish Sauce: (double it if you want more sauce)
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 1 tbsp water
- 1 tbsp lime
- 3 garlic cloves
- 3 Thai chili
Additional ingredients:
- Fried garlic
- Green onions
- Cilantro

Instructions:
1. Marinate chicken wings for at least one hour or over night.
2. Smash garlic, Thai chilis, and palm sugar until it becomes a paste. On medium to high heat, add sauce occasionally stirring until it thickens. You’re looking for a honey consistency.
3. Take chicken out of fridge 30 mins before you’re ready to fry. Transfer chicken to a clean bowl, discarding the juice. Add in your flours, mix together till everything is well incorporated.
4. Heat your oil to 380°F. Carefully drop in your chicken. Fry for 6-8 minutes. Take it out and then bump up the heat to 400°F. Double fry for another 2 minutes. (Cooking time will vary depending on size of chicken.
5. Toss chicken into the glaze.
6. Plate it up and add fried garlic, and garnish with green onion and cilantro. Serve immediately as an appetizer or with rice. Enjoy!

#friedchicken #fishsauce #wings

Would you try fish sauce wings?

Mac & Cheese Recipe:

Noodles:
- 1 box elbow
- 1/2 tbsp salt
- 2 tbsp chicken bouillon
- 1/4 sour cream (add when noodles are done and drained. Don’t rinse noodles, just add sour cream)
Roux:
- half stick unsalted butter
- 2 tbsp flour
Milk:
- 1 can evaporated milk
- 2 cups heavy cream
Cheese:
- 2lbs of mixed cheese (save 1/4th for the top)
- Pepper Jack, smoked Gouda, mild cheddar, Colby Jack, & sharp cheddar, mozzerella for the pull & velveeta for creaminess. (optional)
Season with: (season to taste)
- 1 tsp slap ya mama (Cajun seasoning)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder

Directions:
1. Cook noodles 2 mins shy from aldente. Don’t rinse noodles, just drain and mix in sour cream once a little cooled.
2. Grate cheese and reserve 1/2 of cheese for the top and to layer in.
3. Make the roux while noodles are cooking. On medium- high heat, Melt butter and sauté garlic for 2-3 minutes. Then sprinkle in flour and cook for 2-3 minutes stirring continuously. Then add evaporated milk and heavy cream.
4. Let it come to a light simmer then lower heat and slowly add in cheese. Whisk together until smooth.
5. Once done, mix in noodles. Pour half of the macaroni, half of the reserved cheese, the last layer of noodles and cheese, and place in a baking dish. Place on the middle rack and bake for 20 mins at 350 then and low broil for 1-2 minutes or until the top is melted and brown.