Chả Cá Thăng Long (Vietnamese Style Fish with Turmeric & Dill)

May 9, 2011May 11, 2011 The Culinary Chronicles64 Comments

Chả Cá Thăng Long (also known as Chả Cá Lã Vọng and Chả Cá Hà Nội) is an infamous Hà Nội dish. At it’s originating roots from the 100+ year old Chả Cá Lã Vọng restaurant, turmeric marinaded fish is first grilled and then fried table-side. It’s served with tons of fresh dill, other herbs, crush peanuts, and rice noodles.

It wasn’t until I was in college that I began to truly appreciate this dish with it’s complex, yet well balanced, flavors. In Orange County, I would order it as a treat when I was out with my parents in Little Sài Gòn. The only popular place to get Chả Cá Thăng Long at that time was from Viễn Đông Restaurant where it would come out on sizzling cast iron plates. Now, Chả Cá is pretty readily available at many Vietnamese restaurants.

Traditionally, in Hà Nội, this dish is made with cá lóc –or snakehead fish. Which, on a random note, was my dad’s nickname in the navy. 🙂

Here in the states, most restaurants will make it with catfish or other firm white fish. But mom also used to make it with salmon, too.

If you’ve never had Chả Cá before, you may be surprised to see how much fresh dill is used. But trust in the process because it’s the plentiful dill and turmeric that makes this dish so special.

Typically, Chả Cá is served with Mắm Nêm—a very pungent, fermented anchovy sauce. I love the stuff but it’s definitely a flavor to get used to—even if you are Vietnamese! As such, you see this dish also served with a standard Nước Chấm which is much more mild compared to its counterpart.

Not up to mixing up a batch of your own Mắm Nêm? No worries, I buy mine premixed and bottled. Mắm Nêm is just one of those tricky things that I seem to never be able to get the right ratios down. 🙂

At home, you can cook Chả Cá in several different ways. Either on a grill (or grill pan), underneath the broiler, or simply pan fry like I did. But be sure to get all the crispy brown bits in your bowl because that’s what is packed full of yummy flavor.

Thanks for reading!

On a side note, I’d like to dedicate this post/dish to our Mom who instilled in us the love for cooking and sharing food with loved ones. She would have turned 70 this coming Tuesday. Wasn’t she lovely? 🙂

Happy Mother’s Day and Happy Birthday, Mom! We miss you and love you!

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Chả Cá Thăng Long (Vietnamese Style Fish with Turmeric & Dill)
Serves 4

Ingredients:

For Fish:
1 Pound Firm White Fish, cut into 2 inch pieces
3 Tablespoons Vietnamese Fish Sauce
1 Teaspoon Turmeric Powder
1 Tablespoon Fresh Garlic, finely minced
½ Tablespoon Fresh Ginger, finely grated
2 Tablespoons Shallots, finely diced
1 Tablespoon Fresh Dill Fronds, chopped (for marinade)
¼ Teaspoon Black Pepper
4 Scallions, sliced into 2 inch segments
1 Small White Onion, sliced
1 Large Bunch of Dill, without stems
3 Tablespoons Vegetable Oil, divided

Accouterments:
½ Cup Peanuts, toasted and roughly chopped
Fresh Dill Fronds, chopped
Red Thai Chiles, diced
Chili Paste
Nước Chấm (fish dipping sauce) or Mắm Nêm (fermented anchovy dipping sauce)
1 Package Vermicelli Noodles, boiled according to package directions

In a large bowl, mix fish sauce, turmeric, garlic, ginger, shallots, dill fronds, and black pepper. Add fish and mix well. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.

In a large skillet, heat 1 tablespoon of oil. Cook the white onions until lightly golden. Add 1/3 of the dill and ½ of the sliced scallions. Sauté for an additional 1-2 minutes. Plate the onions, scallions and dill on a serving platter.

Remove fish the refrigerator and drain off the marinade. Using paper towels, pat off any excess liquids. Using the same skillet, heat the remaining oil to medium high. Pan fry the fish—about 3-4 minutes on each side until the fish is evenly browned. Plate the fish on top of the bed of cooked onions, scallions and dill. Immediately top with the remaining fresh dill and scallions. Sprinkle peanuts on top and serve immediately with vermicelli noodles and sauces.

**This is my submission to Delicious Vietnam #13, a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of Ravenous Couple. For more information, please visit Delicious Vietnam**

Quick and Easy Shrimp Scampi

January 5, 2011February 10, 2011 The Culinary Chronicles9 Comments

There are days that I will happily labor for hours in the kitchen for a mere component to one dish. And then there are days that I can’t even look at the kitchen, let alone want to cook a meal.

But does that mean I should settle for something mediocre in taste?

HECK NO!

This delicious and full flavored Shrimp Scampi will have you in and out of the kitchen in 15 minutes. True Story.

With its bright citrus notes (from the lemon and parsley) to the succulent-garlicky shrimp, you’ll never need take out again.

ps. And if you’re still feeling a little indulgent from the Holidays….throw in some sweet halved grape tomatoes, use whole wheat pasta and replace the butter with olive oil. 🙂

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Quick and Easy Shrimp Scampi
Serves 2

Ingredients:

½ Pound Linguine
½ Pound Large Shrimp, cleaned and peeled
2 Tablespoon Fresh Garlic, minced finely
1 Teaspoon Lemon Zest
½ Teaspoon Dried Chili Flakes
¼ Cup Fresh Lemon Juice
¼ Cup Fresh Parsley, chopped
2 Tablespoon Unsalted Butter
3 Tablespoon Olive Oil
Kosher Salt and Pepper to taste
*½ Cup White Wine (optional)
Lemon Slices or Parsley Springs for Garnish (optional)

Cook linguine according to the directions on the package, reserving a few tablespoons of the starchy pasta water.

Season shrimp with salt and pepper. In a large skillet, melt butter and olive oil over medium heat. Add garlic and chili flakes and sauté for 2 minutes. Add shrimp and lemon zest. Cook shrimp on both sides until they turn pink—approximately 1-2 minutes on each side. Add lemon juice and parsley. Toss in cooked linguine, adding a tablespoon at a time of the pasta water until you reach desired consistency. Season with salt and pepper. Garnish with additional lemon slices or parsley springs.

**If you would like a more saucy pasta dish, remove shrimp from skillet once they have turned pink. Add in ½ cup white wine and turn the heat to medium-high. Reduce the liquids for 4-5 minutes. Return shrimp to the pan and follow the rest of the recipe.

Pork · Poultry · Seafood

Cook’s Illustrated Paella

December 30, 2010January 27, 2015 The Culinary Chronicles18 Comments

I’ll tell ya…..the holidays were quite productive in our kitchen. From sweets to savories to old time classics and new Foodventures. What a whirlwind!

On one particular evening, we were able to check off another dish off my “must make” list—PAELLA! We turned to Cook’s Illustrated version of Paella since it didn’t require the traditional paella pan but used a heavy dutch oven instead. It was perfect because although I love the look of paella pans I don’t have the storage space to keep them.

We were all very happy with the end results of the dish. Especially because we achieved the coveted soccarat–the crunchy rice that forms at the bottom of the pan!

I did have two “uh-oh” moments that were completely my fault. First, we added much more seafood than the recipe called for. When it comes to seafood in my family—more is better. As a result of the extra seafood, we had so much excess liquid in the pot. We ended up having to spoon out some of the liquid because too much moisture equals no soccarat.

The second challenge we needed to problem solve was that I left the lid on during step 6. The lid trapped the steam into the pot and would have never allowed the lovely soccarat layer to form. Per my sister’s quick thinking, we took off the lid and returned the pot into the oven under the broiler setting. The paella was left under the broiler until it browned and then we switched it back to the stove (lid off!) to complete step 6. PHEW! Luckily it all worked! Lesson learned.

This Paella was just a Pot of Goodness. You’re going to want to make this one. For Reals. Like right now.

Just learn from my mistakes and read each step carefully 🙂

Cheers Friends!

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Paella
From Cooking at Home with America’s Test Kitchen 2006

This paella recipe calls for making it in a Dutch oven (the Dutch oven should be 11 to 12 inches in diameter with at least a 6-quart capacity). With minor modifications, it can also be made in a paella pan. Cured Spanish chorizo is the sausage of choice for paella, but fresh chorizo or Portuguese linguiça is an acceptable substitute.

Soccarat, a layer of crusty browned rice that forms on the bottom of the pan, is a traditional part of paella. In our paella, soccarat does not develop because most of the cooking is done in the oven. We have provided instructions to develop soccarat in step 5; if you prefer, skip this step and go directly from step 4 to step 6.—the Editors of Cook’s Illustrated

Ingredients:

1 Pound Extra-Large Shrimp (21 to 25 per pound), peeled and deveined
Salt and Ground Black Pepper
Olive Oil
8 or 9 Medium Garlic Cloves, minced or pressed through a garlic press (2 generous tablespoons)
1 Pound Boneless Skinless Chicken Thighs, each thigh trimmed of excess fat and halved crosswise
1 Red Bell Pepper, stemmed, seeded, and cut pole to pole into 1/2-inch-wide strips
8 Ounces Spanish Chorizo, sliced 1/2 inch thick on the bias
1 Medium Onion, chopped fine (about 1 cup)
One 14.5 Ounce Can Diced Tomatoes, drained, minced, and drained again
2 Cups Valencia or Arborio Rice
3 Cups Low-Sodium Chicken Broth
1/3 Cup Dry White Wine
1/2 Teaspoon Saffron Threads, crumbled
1 Dried Bay Leaf
1 Dozen Mussels, scrubbed and debearded
1/2 Cup Frozen Peas, thawed
2 Tablespoons Chopped Fresh Parsley Leaves
1 Lemon, cut into wedges, for serving

1. Adjust an oven rack to the lower-middle position; heat the oven to 350°F (175°C). Toss the shrimp, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon oil, and 1 teaspoon of the garlic in a medium bowl; cover with plastic wrap and refrigerate until needed. Season the chicken thighs with salt and pepper; set aside.

2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat until shimmering but not smoking. Add the pepper strips and cook, stirring occasionally, until the skin begins to blister and turn spotty black, 3 to 4 minutes. Transfer the pepper to a small plate and set aside.

3. Add 1 teaspoon oil to the now-empty Dutch oven; heat the oil until shimmering but not smoking. Add the chicken pieces in a single layer; cook, without moving the pieces, until browned, about 3 minutes. Turn the pieces and brown on the second side, about 3 minutes longer; transfer the chicken to a medium bowl. Reduce the heat to medium and add the chorizo to the pot; cook, stirring frequently, until deeply browned and the fat begins to render, 4 to 5 minutes. Transfer the chorizo to the bowl with the chicken and set aside.

4. Add enough oil to the fat in the Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add the onion and cook, stirring frequently, until softened, about 3 minutes; stir in the remaining garlic and cook until fragrant, about 1 minute. Stir in the tomatoes; cook until the mixture begins to darken and thicken slightly, about 3 minutes. Stir in the rice and cook until the grains are well coated with the tomato mixture, 1 to 2 minutes. Stir in the chicken broth, wine, saffron, bay leaf, and 1/2 teaspoon salt. Return the chicken and chorizo to the pot, increase the heat to medium-high, and bring to a boil, uncovered, stirring occasionally. Cover the pot and transfer it to the oven; cook until the rice absorbs almost all of the liquid, about 15 minutes.

5. Remove the paella from the oven (close the oven door to retain heat). Uncover the paella; scatter the shrimp over the rice, insert the mussels hinged-side down into the rice (so they stand upright), arrange the bell pepper strips in a pinwheel pattern, and scatter the peas over the top. Cover and return to the oven; cook until the shrimp are opaque and the mussels have opened, 10 to 12 minutes.

6. Optional: If soccarat (see headnote) is desired, set the Dutch oven, uncovered, over medium-high heat for about 5 minutes, rotating the pot 180 degrees after about 2 minutes for even browning.

7. Let the paella stand, covered, about 5 minutes. Discard any mussels that have not opened and the bay leaf, if it can be easily removed. Sprinkle the paella with the parsley and serve, passing the lemon wedges separately.

Pastas/Noodles · Seafood · Side Dish · Vietnamese

Roasted Garlic Dungeness Crab with Garlic Noodles

August 25, 2010March 30, 2015 The Culinary Chronicles23 Comments

Well over 15 years ago when I was still living in LA, my family and I took a trip to San Francisco to visit my sister. Somehow or another we ended up at Thanh Long to try their infamous Roasted Garlic Crab…..and that was it for me. I was in “garlicky-finger licking-good” love.

I am fully aware that I’m not the only one. With throngs of followers, Thanh Long and their other Crustacean locations have been wooing people for over 3 decades with their roasted garlic crab, prawns, garlic noodles and even their shaking beef. Top that off with the knowledge of their “secret kitchen” (an enclosed area within the main kitchen that is off limits to all employees except An Family members) and who can resist?

But here’s the thing. A dinner for two will easily set you back 100 bucks–and that’s playing it minimal. And with the tough economy and this gal’s expensive food habits, I had to take matters into my own hands. Yes….I’m talking about a Roasted Garlic Dungeness Crab knock-off was in order…..fully equipped with Garlic Noodles. The method below is an adaptation of how my family prepares Cua Rang Me (Crab with Tamarind Sauce). However, with that particular preparation, I like to take the tamales from the crab and incorporate it into the sauce. So good.

Sure, I am well aware that I may be totally off base with this Garlic Crab –probably missing several key ingredients from the original. But since the chances of me getting into the An Family Secret Kitchen are slim to none—this will have to do. And “do”, it sure did! Utterly garlicky, buttery, decadent and fairly easy too. And at a fraction of the cost (dinner for two was way under $20), our bellies were completely happy with moola still left in our pockets.

And that dear friends, is a “Nguyen-Win Situation“.

ENJOY!

Ok–you caught me. I also made GINORMOUS Roasted Garlic Prawns, too.

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Roasted Garlic Dungeness Crab with Garlic Noodles

Ingredients:

Roasted Garlic Dungeness Crab (Serves 2)
¼ Cup Fresh Garlic, minced
3 Tablespoons Shallots, minced
1 Tablespoon Light Brown Sugar
1 Teaspoon Red Chili Flakes
1 Tablespoon Fish Sauce
½ Tablespoon Cracked Black Pepper
8 Tablespoons Unsalted Butter
1 Tablespoon Olive Oil
1 Fresh Dungeness Crab, about 2-3 pounds
Lemon Wedges and Chopped Scallions, optional

Garlic Noodles (Serves 6)
1 Pound Chow Mein Noodles*
2 Tablespoons Fresh Garlic, minced
2 Tablespoons Olive Oil
4 Tablespoons Unsalted Butter
1-2 Tablespoons Maggi Seasoning*
½ Tablespoon Light Brown Sugar
1/3 Cup Grated Parmesan Cheese

Crab: Carefully clean the live Dungeness Crab. Drop into a large pot of salted boiling water. Par cook for 5-6 minutes. Remove from the pot and let cool. Once the crab has cooled enough to handle, remove the top shell and quarter the body. Using a kitchen mallet, crack the legs and claws but do not remove the meat.

In a dutch oven, heat up the butter and olive oil. Once the butter has almost melted, add the garlic and shallots. Lightly sauté for 1-2 minutes. Add sugar, chili flakes, fish sauce, and black pepper and cook for an additional minutes. Add the crab to the pot and stir well so that the crab is fully covered with the mixture. Cook on medium heat for an additional 2 minutes. Shake the pot to even the crab into one layer and place in the oven on 375 degrees for 8-10 minutes or until crab is completely cooked. Be careful not to overcook or the crab meat will be very dry. Transfer to serving platter. Sprinkle scallions on top of the crab.

Noodles: Cook the noodles according to the direction on the package. Drain the noodles, reserving a few tablespoons of the starchy water. In a large sauté pan, melt the butter and olive oil. Add the garlic and sauté until aromatic but not browned, approximately 2-3 minutes. Add the sugar and Maggi. Stir until the sugar is dissolved. Remove the pan from the heat and quickly toss the noodles into the mixture. Add the cheese and toss the noodles ensuring that it is thoroughly covered. You may add a tablespoon of the pasta water as needed to loosen the pasta.

The noodles can be boiled before preparing the crab. However, I highly suggest waiting until the crab is roasting in the oven before staring the final steps of the garlic noodles.

Serve both the Garlic Noodles and Crab warm with lemon wedges.

*This recipe has been edited since its initial post. I now use chow mein noodles but in a pinch, you could substitute with spaghetti or linguine noodles.

**You will find that I use a lot of Maggi Seasoning in my recipes. Growing up, my family used it in lieu of traditional Soy Sauce. In fact, we grew up calling Maggi “Xì dầu” (soy sauce), although it technically is not and has a unique flavor of its own. If you don’t have Maggi on hand–run out and buy some! 🙂 But in the mean time, you can substitute with a light soy sauce–though I must reiterate that the flavor will not be the same.

Seafood

Spicy Mussels in White Wine

July 12, 2010February 10, 2011 The Culinary Chronicles4 Comments

You often hear that you should eat “light” during the warmer months. And in truth, I totally agree with that. But I don’t necessarily define “light” as in portion size—I equate it to eating by the season. For example, you won’t catch you me whipping out my lovely dutch oven in the middle of July to make stews. Instead, you’ll find me preparing weekday meals that are easy and will not leave you with the feeling of needing to find the nearest cave to hibernate for the next 4 months.

The following Mussels dish is the perfect example of such an ideal summer dinner. Quick, not heavy on the tummy, and most importantly—NOT light on flavor. It’s also quite fabulous since we were able to use the Early Girl Tomatoes and Flat Leaf Parsley that we grew–SCORE! Pair it with a nice loaf of warm, crunchy sourdough bread to sop up the great broth and you’re in for a treat. And heck, a chilled glass of Pinot Grigio won’t hurt either!

So with that Friends—Here’s to Eating “Light” on the TUMMY but not on the YUMMY! 🙂

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Spicy Mussels in White Wine
From Bon Appetit

1/3 Cup Olive Oil
1/2 Onion, thinly sliced
4 Large Garlic Cloves, chopped
2 Teaspoons Fennel Seeds
1 Teaspoon Dried Crushed Red Pepper
1/2 Teaspoon Salt
1 Cup Dry White Wine (can substitute with Clam Juice or Vegetable Stock)
2 1/4-inch-thick Lemon Slices
1/2 Cup Chopped Fresh Parsley or Sweet Basil
2 1/2 Pounds Fresh Mussels, scrubbed, debearded
1/2 Cup Chopped Seeded Tomatoes

Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over.

Seafood

Macadamia Crusted Tilapia

July 7, 2010February 10, 2011 The Culinary Chronicles4 Comments

I’ve been cooking/baking a lot with Macadamia Nuts. Sure, I’m slightly swayed by recent visits to Hawai’i but not only are these nuts delicious but they also have health benefits, too. Deemed a “high energy food” chopped with protein and fiber, these nuts are good and good for you.

In an effort to mimic one of my favorite dishes from Asian Fusion restaurants, I decided to try my hand at lightly breading some tilapia. By mixing crushed macadamia nuts with panko breadcrumbs, I got a wonderfully crispy coating on the fish without that over greasy taste. A squeeze of lemon juice over the top and it almost had me feeling like I was back on the islands.

Need a little Island flavor in your week? Try this Macadamia Crusted Tilapia…..quick, easy, and delicious!

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Macadamia Crusted Tilapia
Serves 2

Ingredients:

2 Fillets of Fresh Tilapia
1 Cup of Macadamia Nuts, crushed
½ Cup of Panko Breadcrumbs
1 Large Egg
2-3 Tablespoons of Low-fat Milk
Kosher Salt, Garlic Powder, Black Pepper
½ Cup of All Purpose Flour (dredging)
2 Tablespoons Olive Oil
2-3 Lemon Slices

Create a dredging process. In one shallow bowl, place flour and lightly season with salt ad pepper. In second shallow bowl, beat large egg and combine with milk. In third bowl, combine macadamia nuts with panko breadcrumbs.

Take first fillet of Tilapia and pat dry with a clean paper towel. Lightly season with salt, pepper, and garlic powder. Place in first shallow bowl and lightly coat with the seasoned flour, gently patting off any excess flour. Slide the fillet in egg mixture and lightly coat. Finally, transfer fillet to the last shallow bowl and cover thoroughly with the macadamia-panko mixture. Gently press the breading to the fish so that there is an even coat.

Heat a large nonstick skillet on medium to medium-high. Add olive oil and carefully slide tilapia fillets in. Cook for 4-5 minutes on each side, until crust is golden brown and fish flakes by fork.

Serve with lemon wedges. Enjoy!

Pastas/Noodles · Seafood

Grilled Prawns with Orzo

April 23, 2010February 10, 2011 The Culinary Chronicles7 Comments

Awhile back, our friend Carol had her photo of an Artichoke Orzo Salad showcased with Pioneer Woman and it reminded me of how much I love this Mediterannean-styled salad from our local deli. So for lunch the other day, I decided to make my version of this light and fairly healthy dish.

The BF and I really enjoyed the final product. It was fresh, bright, and deliciously savory–without leaving you with that heavy feeling other pastas often do. By using jarred artichoke hearts, I easily cut the prep time while adding in a great texture–not to mention, veggies. The use of both fresh mozzarella and feta cheeses gave the orzo an almost “decadent” flavor to compliment the warm grilled prawns.

Next time you’re in the mood for a pasta, give this recipe a try and hopefully–it will give you the feeling of eating while on some fabulous Mediterranean Island. 🙂

Looking for a Vegetarian dish? Leave out the Prawns or use firm tofu in lieu. Be sure to extend marinating time if using tofu.

Grilled Prawns with Orzo
Makes 4-5 Servings

Ingredients:

Prawns
20-25 Prawns (peeled, deveined, with tail on)
1 Teaspoon Lemon Zest
3 Tablespoon Extra Virgin Olive Oil
½ Teaspoon Red Chili Flakes
1 Teaspoon Salt

Orzo
1 Cup Orzo (Before cooking)
1½ Cups Chopped Artichoke Hearts
½ Cup Chopped Sun Dried Tomatoes (preserved in olive oil)
¾ Cup Crumbled Feta Cheese
½ Cup Diced Fresh Mozzarella Cheese
¼ Cup Chopped Fresh Sweet Basil
Salt and Pepper to taste
Vinaigrette (see below)

Vinaigrette
2 Tablespoons Oil from the Sun Dried Tomatoes
4 Tablespoons White Wine Vinegar
1 Teaspoon Fresh Thyme Leaves
½ Teaspoon Dried Thyme
Salt and Pepper to taste

Prepare vinaigrette by whisking together the first 4 ingredients. Add Salt and Pepper to taste.

Cook the 1 cup of dried Orzo in salted water. Drain thoroughly and move to a large bowl. Immediately add Artichokes, Sun Dried Tomatoes and toss with Vinaigrette. Add ½ cup Feta Cheese and Sweet Basil. Toss lightly. Salt and Pepper to taste and chill for a minimum of 30-45 minutes.

While the Orzo is chilling, mix the Prawns together with Lemon Zest, Olive Oil, Chili Flakes, and Salt. Marinate for 10-15 minutes. On a grill pan at high heat, cook Prawns 1-2 minutes per side–being careful not to overcook. Move to clean plate.

Retrieve chilled Orzo and toss in diced Mozzarella and remaining ¼ cup Feta Cheese. Check seasonings and add additional salt and pepper as needed.

Plate Orzo on dishes and place 4-5 grilled Prawns on top. Garnish and serve.

Appetizers/Small Plates · Pork · Seafood · Vietnamese

Chả Giò (Vietnamese Egg Rolls)

March 15, 2010January 27, 2015 The Culinary Chronicles2 Comments

Tết had just rolled around the corner and I had not been able to properly prepare for it. Traditional things that the Lunar New Year calls for such as scrubbing down the house and endless cooking of Vietnamese dishes just didn’t seem to fit in my schedule. I know, I know….BAD Nam 😦

Growing up, Tết would be a huge celebration at our house with extended relatives coming over for TONS of great food, catching up, praying/giving respect to ancestors, playing Tết games like Bầu Cua Cá Cọp, and of course every kids favorite–getting Lì Xì. Lì Xì are monetary gifts in red envelopes and symbolizes good luck and wishes for the new year. With all that familial and cultural history, you can imagine, I felt pretty bad for not sufficiently preparing for Tết.

Customs and nostalgia tugged at my heart and I felt compelled to make at least one traditional Vietnamese dish for dinner one night. Lucky for me, Tết is typically celebrated for a few days, so I wasn’t too late to add to the luck and good cheer for the upcoming year. 🙂

It’s days like these that make me miss my mom even more than normal. So, I picked something simple but a dish that would make her proud– Chả Giò. Chả Giò are Vietnamese egg rolls and can vary in preparation by the region of the country you are from. Traditionally made with rice paper, Chả Giò are now often made with wheat flour sheets—like its Chinese counterparts.

You can enjoy Vietnamese egg rolls with cold vermicelli noodles but I like mine with jasmine rice and fresh lettuce. But hey—enjoy them any way you’d like. 🙂

Regrettably, because this preparation is based from my mom’s own creation, I won’t be sharing this recipe. Sorry folks—some things are better kept secret! 🙂

But to all of you, I wish you the best that the Year of the Tiger has to offer!

Chúc Mừng Năm Mới!

Chả Giò all rolled up and ready for deep frying.