I’m finally putting a sticky rice IP recipe to this blog!

Xôi Mặn (Savory Sticky Rice) is so easy to make!  It’s always a hit at Vietnamese parties.  You have a variety of topping choices, can add all or just a few.  I always think of this dish when I have leftover rotisserie chicken.  If you have time use the carcass from the chicken to make the liquid/broth for the rice.  It gives the rice so much more flavor versus using water or store bought broth.  Here is the link to my post on making broth with Costco rotisserie chicken: Multi-usage for Costco Rotisserie Chicken

Regarding the rice itself, I prefer to cook sweet rice for Xoi Man directly in the inner pot with no soaking ahead of time.  I use my 3-quart IP to cook the rice (it has the capacity for up to 4 cups of rice).  Adding that cooking oil goes along way to prevent stickiness to the bottom of the pot and it gives the rice a nice shiny texture.

I hope you’ll find this recipe easy and simple just like the other recipes on here!

Xôi Mặn Instant Pot (Savory Sticky Rice)

20181201_103254593265402532378783.jpg

Advertisements

I often make Vietnamese Style Wings at home.  Cánh Gà Chiên Bơ and Cánh Gà chiên Nước Mắm are our favorite kinds.  Before the Air Fryer’s time, I’d deep fry the wings in hot oil with a good layer of corn starch as the breading.  After discovering how easy it is to make wings with the Air Fryer I’ve not turned back!  These are “naked” wings, no breading needed!

My Philips Air Fryer is small so I have to make 2 batches.  Do remember to only single layer the wings.  Stacking might cause uneven cooking.  Cooking time depends on the size of your Air Fryer, type, brand… etc.  So please use the time and temperature as a guide only.  Check on your wings and cook until they are golden to your liking.

Air Fryer Recipe for Garlic Butter and Fish Sauce Wings: “Air Fryer” Vietnamese Style Wings

20181202_1810495434227384878303267.jpg
Fish Sauce Wings
20181202_181611-15845411841284432530.jpg
Garlic Butter Wings

I finally had time today to add a new recipe to the blog.  Sorry this one took me so long to put together.

As I’ve shared previously that vegetarians run in my family, my grandma was and now my Mom.  Many of my cousins in Vietnam are now vegetarians as well.  Therefore, I grew up eating excellent vegetarian food.  Every time we go the Buddhist temple I look forward to having a hot bowl of Bun Hue Chay.  It’s always so flavorful and I prefer it over the meat version.

Like any noodle soup, the key is the broth.  Vegetarian broth relies on many different types of vegetables.  My family uses corn, jicama, daikon and carrot a lot to make/sweeten our broth. I hope you’ll like this recipe as well!

Recipe: Bún Huế Chay Instant Pot (Vietnamese Vegetarian Spicy “Hue” Style Noodle Soup)

 

20181027_1956488295667416811142939.jpg

 

 

Butter Quail has to be my favorite appetizer!  I just don’t like paying for it at the restaurants… LOL.  It’s always 1 of most expensive items on the appetizer menu and the portion is very small (at most 2 quails cut in half).  I remember the last time I ordered was in 2014, right before I had my youngest son.  It was at Rice Paper Restaurant (at Eden Center) in Virginia.  I was very pregnant and hungry and I think I even licked the plate at the end.

It’s actually very easy to make Butter Quails at home.  The hassle that I hate is deep frying it in oil.  I hate cleaning it and always feel so wasteful using a ton of oil.  And not to mention the guilt of eating deep frying food.  Ever since we had the Air Fryer I realized it was so much easier and healthier to make this dish.  There is not a whole lot to clean afterward and you feel better knowing your food wasn’t soaked in oil for a long period of time.  I hope you will find this recipe easy and delicious!

Recipe: Cút Chiên Bơ – “Air Fryer” Butter Quails

fb_img_15411830730147931113885211062503.jpg
2014 – Butter Quails from Rice Paper Restaurant in Virginia

I love freshly roasted peanuts.  It’s great for snacking and as a topping on your sticky rice or grilled fish/beef.  I usually have a few raw bags of peanuts in my pantry just in case!  Roasting on the stove can be challenging since you have to literally stand there the whole time and move the chopsticks constantly so the peanuts wouldn’t burn.  Someone told me about roasting in the microwave but I didn’t like the texture of it.  I found the easiest way to roast peanuts is using the Air Fryer.  It’s effortless and always comes out crunchy! Here are the easy steps:

  1. Lay the raw peanuts with skin in a single layer.  Do not overcrowd!
  2. Set temperature to 375 F.
  3. Set cook time to about 5-6 minutes.
  4. Remove from Air Fryer pour into a colander.  Allow peanuts to cool down.
  5. Use your fingers to remove the skin by rubbing the peanuts against each other. Shake the colander a few times to separate peanuts from the skin.
  6. Remove peanuts and store air tight in a container or zip lock bag if not used immediately.

20181023_1915565378670581404013612.jpg20181023_1913409070056696533161816.jpg

20181023_1746247887914705555961339.jpg
Allow the peanuts to cool down

 

20181023_1746156435865182061775102.jpg
Single Layer ONLY! 

 

We love going to Costco and of course each time we always bring home a $4.99 Rotisserie Chicken.  What a deal so it’s hard to resist!  My kids love my “garlic chicken” which only consists of minced garlic saute shredded Rotisserie chicken meat, 2 tbsp of Maggie seasoning and sugar/mushroom seasoning to taste.  The boys eat good whenever I serve it for dinner.   We would pack chicken for lunch the next day too.  This saute garlic chicken can also be 1 of the toppings for Xoi Man (Vietnamese savory Sticky Rice).

A good way to save even more money is to make chicken broth using the bones/carcass from this chicken.  I brought 10 cups of water, an onion, and the carcass (along with the gelatin like chicken fat on bottom of the container) to a medium boil for about 25-30 minutes.  Discard the carcass and onion, run the broth through a fine mesh sieve and you get yourself delicious homemade chicken broth!  I store the broth in 2 Chinese carryout soup containers.   If I plan to use within the week it goes in the fridge, otherwise I store them in the freezer for later use.  Depending on what you plan to use it for you can also add carrot, celery… etc when you cook the broth.  I like using this broth with egg noodle soup (such as wonton noodle soup) or chicken noodle soup.  But you can use it for anything, really!  The color is fantastic!

$4.99 can go a long way, just need some effort!

20180930_2248071880310179343603097.jpg20180930_2247434760223811654806846.jpg20180930_1934472133051411137931520.jpg20180930_1934433181463946344055653.jpg20180930_1926076327238245397391586.jpg20180930_1926122993410400010356589.jpg

So I like to ask the kids in the morning what they want Mommy to make for dinner.  I typically follow with “noodle soup?” hoping they would say yes… LOL.  My husband then pointed out that most of my recipes posted are of noodle soup of some sort.  So I went out of my way today to post something no noodle soup related… well there is soup just no noodles.

Chicken rice is not hard to make using the Instant Pot, just a bit tedious with more steps than usual :).  I hope you’ll like this one too.  There is a change, Katie Le is posting a rice dish!

Recipe: Cơm Gà Instant Pot (Vietnamese Chicken Rice)

20171220_1900135621472979097879441.jpg  20171220_1856237547291149756514686.jpg

Pho means a lot to many Vietnamese including my husband. But for me Hu Tieu Mi means so much more! I think it’s because I grew up eating it. It’s also my Dad’s favorite noodle soup. When eating out at Vietnamese restaurants, my husband focuses mostly on the Pho section of the menu where I browse through the “Other Specialty Noodle Soups” section. 8 out of 10 times I’d order Hu Tieu Mi and 9 out 10 of those times I’d leave the restaurant very disappointed. So I’ve learned from my experience and now if Hu Tieu Mi is not in the name of the restaurant I won’t order it… LOL. That’s my rule.

When we lived in the DMV area Mi La Cay at Eden Center in VA was our go-to restaurant for this noodle soup. My husband would order the dry version and I’d go for the soup. Both are equally good there to be honest! Another good experience I had was when traveling to San Francisco for work. We went to a hole-in-the-wall Hu Tieu Mi spot in San Jose. It was one of the best Hu Tieu Mi I’ve had outside of Vietnam! My then 2-year old son finished his noodle and lifted the bowl to drink all his broth. He truly enjoyed every bit of that bowl!

So now that we don’t live in MD anymore and we don’t travel to California much either I decided to re-create this dish at home using my beloved Instant Pot. It can be time consuming depending on how many toppings you want to make. But it’s very doable with ingredients that you can find at your local Asian stores. Most people would argue that dried squid is necessary for Hu Tieu broth. To be honest, I never add it. You could also substitute dried squid with a handful of dried shrimps if you like. My recipe omits both 🙂

Recipe: Hủ Tiếu Mì Instant Pot (Vietnamese Pork and Seafood Noodle Soup)

12219432_10102406484926895_4946088238794824581_n
You know the broth is on point when your toddler does this.

20180811_1253163897197072773570915.jpg

2
The dry version – A small bowl of soup is served on the side.

26166141_136998460327057_5883060981052010298_n

20180811_1252373644068871464610359.jpg
Garlic Chive is a must (and Chinese celery I’d say)

Even with 3 Instant Pots I still struggle to put decent meals on the table on weeknights.  I craved Bún Măng Gà and it took me about 4 days to get it to the table.  One night I soaked the dried bamboo; the next I cooked the chicken using the IP; then I boiled vermicelli and prepared the garnishes on the 3rd night; on the 4th night I made the dipping sauce and after the kiddos went to bed my husband and I were able to have a bowl of Bún Măng Gà in peace at 9:30 PM.  It’s laughable but it’s the truth.

Our lives are so busy now that the kids are back to school and we both work full-time.  With their homework and extra curricular activities after school cooking always comes last.  I’m one of those Moms that in the morning I have our dinner planned out then around 3 PM, I’d call my husband to see if he could pick up a pizza or fast food on the way home.  I feel defeated most nights but as long as the kids eat I am happy (So what if it’s pizza 3 nights in a row… LOL).

I amended my Bún Măng Gà Instant Pot recipe to have the option for using dried bamboo.  The version I had before was for fresh bamboo shoots which isn’t “traditional” but very delicious as well!

Tip: After you de-bone the chicken, put the bones (and carcasses) back in the broth and bring it to a boil.  Keep the bones in the broth if you have leftovers.  I think it will enhance the broth and make it sweeter.

Bún Măng Gà Instant Pot (Vietnamese Bamboo Shoot and Chicken Vermicelli Soup)

20180915_2310327803024606207439740.jpg

20180915_2143293846026715472410142.jpg

%d bloggers like this: