Alissa Nguyen

ROTISSERIE CHICKEN PHO 1 chicken rotisserie chicken 1 onion, roasted 1 knob of ginger, roasted 5 quarts of water Rock sugar the size of a golf ball (can also use regular sugar 1-2 TBSP is good) 2 TBSP fish sauce 2 tsp salt   PHO SPICES (in case you can’t get access to the pre made bag) 2 star anise 1 cinnamon stick 1 cardamom pod 1 TBSP coriander 1 TBSP fennel seeds ½ tsp cloves -       Toast everything on a dry skillet   ADDITIONAL INGREDIENTS Pho noodles Chopped scallion Chopped cilantro Thinly sliced onion (purple or yellow) Siriracha Hoisin sauce Black pepper Thai basil Bean sprouts   INSTRUCTIONS 1. Shred off all the chicken from your carcass and set it to the side.   2. in a large enough pot, add all of your ingredients: chicken carcass/ bones, (toasted) onions, (toasted) ginger,  (toasted) spices, water, rock sugar, fish sauce and salt. Bring this to a boil. As it comes to a boil, you will get foam that floats to the top… scoop it out. Once broth boils, reduce heat and simmer for 30 minutes. (simmer with lid on) 3. After 30 minutes, remove your spice bag. At this point, you can continue to simmer or you can prepare a bowl of pho.   4. Watch my video to see how you can prepare a bowl of pho

Just as good as I remembered it😍

OXTAIL PHO   PHO 3-4 lbs beef bones 2 lbs beef shank 2 lbs of oxtail 5 liters water 1 large onion 1 large ginger   SPICES: 2 TBSP coriander 2 TBSP fennel ½ tsp cloves 2-3 cardamon pods 2 cinnamon sticks + a few baby cinnanmon sticks 3-4 star anise   FOR SEASONING Fish sauce Salt Sugar/ rock sugar Chicken bouillon Mushroom bouillon/ seasoning MSG   TO ASSEMBLE A BOWL: Pho noodles Oxtail Beef shank Chopped scallion Chopped cilantro Thinly sliced onions Thai basil Rice patty herbs Bean sprouts Black pepper Hoisin sauce Siriracha Lime   At night when you to go to bed, turn off the heat. Just make sure you turn it back on the next morning. It will not go bad over night and it will still be hot to touch in the morning. Make sure you bring this back to a boil and then reduce heat.

A little look around my kitchen space 👀 I know I’m not the only one that plates my husband’s plate pretty and toss everything onto mine lol

This is how I would serve my pho if I opened a pho restaurant… ofc veggies would be off to the side for those who don’t want it!

Garlic prep!

And passing bad gas😬 EGG BOIL 6 soft, medium or hard boiled eggs 1 stick unsalted butter 1/2 of a small onion, sliced 3 TBSP minced garlic Juice from 1/2 a lemon 1/2 cup chicken broth SPICES: 1 tsp slap ya mama 1 tsp old bay 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1 tsp lemon pepper 1 tsp cayenne pepper 1 tsp crushed red chili flakes 1 tsp dried parsley 1 tsp fish sauce 2 tsp sugar 1. Cook your eggs so they’re soft, medium or soft boiled eggs 2. Melt butter then add thinly sliced onions and cook for ~2 minutes. 2. Then add all of your ingredients listed under SPICES. Mix well. 3. Then add 3 TBSP minced garlic and mix. 4. Then add the juice from 1/2 a lemon and 1/2 cup of chicken broth. Let this simmer for 3-5 minutes before turning off heat and pouring it over your eggs.

KIMCHI   5 lbs napa cabbage 1 cup kosher salt (coarse preferred) 1 cup water   1.5 cups water 1/4 cups glutinous rice flour 3 TBSP sugar   1 ¼ gochugaru (Korean red pepper flakes) 1 TBSP salted shrimp (or 2 TBSP fish sauce) 1 TBSP minced ginger 6 TBSP minced garlic ½ of a large onion   1 bunch of scallion 3 carrots     INSTRUCTIONS 1.     Cut your napa cabbage into quarters and then into 1-2 inch wide pieces. -       Add 1 cup kosher salt and 1 cup of water. Combine this well and let this sit for 1 hour. Mix it every 15 – 30 minutes.   2.     Meanwhile, combine 1.5 cups of water and ¼ cups of glutinous rice flour. Bring this over some heat until well combined. This mixture will start to thicken and become gooey. -       Add 3 TBSP of sugar and cook for another 1-2 minutes. Then turn off heat and allow to completely cool.   3.     While you wait for step 2 to cool, prepare your veggies—carrots and scallion. Julienne your carrots (its probably better to buy this pre julienned if you get the chance) and cut your scallion 2 inch wide. Set this aside.   4.     In a blender, combine: 1 ¼ cup gochugaru, 1 TBSP salted shrimp (or 2 TBSP fish sauce), 1 TBSP minced ginger, 6 TBSP minced garlic and ½ of a large onion. Blend this til smooth. Set this aside.   5.     By now, your kimchi should’ve been sitting in salt + water brine for 1 hour. You will see that your napa cabbage has shrunk in size and its soft. Thoroughly rinse this under cold water at least 3 times. On the last round, make sure to squeeze out any excess liquid.   6.     Now the fun part.. combine everything. Start with your red gochurgaru paste (step 4), rice flour paste (step 2) and your veggies (step 3). Once this is well combined, add your napa cabbage. Combine well and taste test. At this point is when you need to adjust. (note: if you want to make it saltier, I’d suggest using salt or fish sauce instead of salted shrimp—if that’s what you used.   7.     Once your kimchi taste to preference, you can enjoy immediately or allow to ferment a little before enjoy. To ferment, store in an airtight container at room temp for 1 day and then transfer to the fridge for a couple of days before enjoying.

10 MINUTE MISO SOUP   INGREDIENTS 8 oz firm tofu ¼ cup chopped seaweed 4 cups water 1 tsp (hon)dashi powder 4 TBSP miso paste Chopped scallion     INSTRUCTIONS 1.        Cut tofu into small bite size cubes. Set aside.   2.        If you need to, then roughly cut dried seaweed. If you bought yours already chopped, you do not need to do this.   3.        In a pot, add ¼ cup water, 1 tsp hondashi powder, dried seaweed and tofu. Bring this to a boil and then reduce heat and simmer for 3 minutes.   4.        After 3 minutes, add your miso paste and immediately turn off heat. (note: you can strain your paste so its not grainy—this is preference. I did not strain)   5.        Then add chopped scallion and enjoy.

This is my lazy/ poor man’s galbi jjim recipe (Korean braised short rib). I used beef stew meat (the one you get from Costco) because its inexpensive and I cooked it in the pressure cooker which cuts the cook time by 80%. This meal is a hit with my husband and kids; ages 3 and 6     LAZY/ POOR MAN GALBI JJIM   INGREDIENTS 2 beef* 1-2 carrots 1/2 of a Korean radish or potatoes 8 mushrooms of choice (I used baby king mushrooms) *any cut works. I used beef stew meat from Costco. You can use cuts like: short rib, chuck roast, sirloin.. any cut works tbh   MARINADE 1 small apple, peeled ½ yellow onion (sweet onion preferred) ½ cup Maggi seasoning or soy sauce ¼ cup rice wine, cooking wine or water 1 TBSP sweetener of choice (I used monkfruit sweetener) 1 TBSP minced garlic   INSTRUCTIONS 1.     Soak beef in water just until you’re done prepping the rest of your ingredients. Drain ribs and rinse under cold water   2. Cut your carrots, radish/ potatoes and mushroom to preferred time   3. MAKE YOUR MARINADE: in a blender, add all of your ingredient listed under MARINADE and blend til smooth. (note: I peeled my apple and onions and cut into large chunks so it blends easier)   4. Then pour over your ribs and allow to marinate until you’re done prepping your veggies   5. Place beef, MARINADE and veggies into your pressure cooker. Cook on high for 12-15 minutes.   6. once its done cooking, switch to sauté mode and cook for 5 minutes.   7. I served this with Korean purple rice for the kids and cauliflower rice and kimchi for my husband. It’s especially good with the sauce drizzled all over it!

MULTI GRAIN PURPLE RICE   15 lbs short grain 4 lbs sweet rice 3-4 lbs pressed barley 1 lb black rice 4 lb peeled mung bean   Mix this all together and cook as if you were cooking white rice

BUN BO HUE   BROTH 2 onions 5 lbs pork bones (or beef bones) 8 oz frozen (minced) lemongrass* 10 liters of water 2 TBSP salt 4 TBSP fish sauce 2 TBSP shrimp paste 2 TBSP sugar 2 tsp msg 2 TBSP chicken bouillon 0.7 oz tamarind soup base powder (1/2 a bag) *I used frozen minced lemongrass because its what I had. If you are able too, use fresh lemongrass stalk. You need 10-15 stalks. Discard the leafy ends of the lemongrass and use only the thick stem part. Make sure you bruise your lemongrass before use. To bruise, take the spine of your knife and beat your lemongrass (this helps release flavor)   FOOD COLORING 1 cup oil of choice (I used Chosen’s Avocado Oil) 6 oz annatto seeds 4 TBSP minced shallots 4 TBSP minced garlic 4 TBSP minced lemongrass   SPICY SATE   TOPPINGS Noodles Meat of choice* Scallion Cilantro Onions Herbs *I used thinly sliced beef and beef balls because that’s what I had but other popular meat topping choices include: cha lua (Vietnamese ham), shrimp balls, beef shank/ brisket   INSTRUCTIONS 1.     BROTH: In a large pot, add: onions, (blanched) pork bones, lemongrass and 10 liters of water. Bring to a boil. -       Once boiling, season with: salt, fish sauce, shrimp paste, sugar, MSG, chicken bouillon and tamarind powder. -       Bring this back to a boil and then reduce heat and simmer for AT LEAST 3 HOURS. After simmer, pour your broth through a fine strainer. You can discard everything in your strainer so all that is left is your broth -       Taste test your broth and adjust to preference. -       Note: I reserved my pork bone and picked the meat off the bones. This part out the meat is very tender and my kids loved it! -       Now that you have JUST your broth, add your FOOD COLORING (instructions to make FOOD COLORING BELOW)   2.     FOOD COLORING: first, you need to make red oil. In a pot, add 1 cup of oil of choice and 6 oz annatto seeds. Bring this over some heat. -       Once oil starts to bubble, immediately turn off heat and pour through a fine strainer. USE ONLY ½ OF YOUR OIL.. save the other ½ for your SPICY SATE. -       Now that you have ½ cup of red annatto seed oil, add minced shallots, minced garlic and minced lemongrass. Cook this just until it starts to get aromatic and then turn off heat. Pour this into your BROTH once you’ve strained your BROTH.   3.     Your broth is done, assemble yourself a bowl. Go to part 2 if you want to see how I made SPICY SATE

Big Daddy’s BBL allegations are true

CRISPY PORK BELLY⤵️   2.5-3 lb pork belly   MARINADE (BROWN) 1 TBSP ketchup 2 tsp sugar 1 tsp salt 1 tsp five spice 1/2 tsp black pepper - mix this together   VINEGAR MIXTURE (WHITE) 1/2 tsp salt 1 tsp vinegar - mix this together   1.        Poke a bunch of holes onto the skin side of pork belly   2.        On the meat side of your pork belly, cut slits into it. About 1.5 - 2 inches apart from each other and 1/2  cm deep   3.        On the meat side of your pork, coat it with your MARINADE. Make sure you get in between the slits and on the sides   4.        On the skin side, wipe off any marinade and any other liquids. Then coat it with your VINEGAR MIXTURE.   5.        Then lay your pork belly on a piece of foil (marinade side down) and form a boat around your pork belly with the foil. (watch video for clarification). Then refrigerate your pork belly un covered for at least 3 hours   6.        After 3+ hours, place pork belly onto an oven safe dish lined with foil — skin side down. Bake at 400F for 20 mins on the middle rack.   7.        After 20 minutes of baking, remove pork belly from oven and flip it over (the skin side should now be up). Poke a bunch of holes all over the skin and pat dry of any oil/ grease. Then apply a layer of your VINEGAR MIXTURE all over the skin. Bake for 20 minutes (total bake time now: 40 mins)   8.        After 40 min total bake time, apply another layer of VINEGAR MIXTURE all over the skin and bake for another 20 minutes. (You don’t not need to pat dry this time. Note: you will start to see little bubble on the skin at this point).   9.        After a total of 60 minutes baking, switch to broil and broil for 5 minutes. Keep an eye on your pork belly so it doesn’t burn. If it does burn, cover the burn parts with foil. The skin will crackle/ bubble up some more.   10. Allow to cool before cut following the incisions. (note: when cooling, cool with the skin side up so it does not get soggy)

I’m still learning the settings on my camera so some parts might look a little pixelated. Sorry! POT ROAST 2 lb chuck roast 10 cloves garlic, crushed 2 carrots, chopped 2 celery, chopped ½ of a large onion (or 1 small), chopped 1.5 TBSP tomato paste 1 cup red wine 2 bay leaves 2 sprigs of thyme 2 springs of rosemary 2 cups of beef broth   1.     Generously salt and pepper your chuck roast. In a dutch over or an oven safe pot, heat up some oil and then sear your chuck roast until there is a nice crust on both side. Remove from heat and set aside for later.   2.     In the same pot, cook your crushed garlic for 20-30 seconds, just until its fragrant.   3.     Add your carrots, celery and onions. Cook for 5 minutes   4.     Then add salt to taste, tomato paste and red wine. Cook for 2-3 minutes   5.     Then add bay leaves, thyme and rosemary. Cook for another 2 minutes   6.     Then add sear chuck roast back in along with beef broth. Bring this to a boil. Once boiling, turn off heat and transfer to oven.   7.     Bake at 300F for 3 hours.   8.     After 3 hour, carefully remove the beef and set it aside.   9.     Your pot should have the remaining: veggies, spice and liquid. Pour the liquid through a fine strainer. You can discard everything inside but RESERVE THE LIQUID.   10.  Bring the liquid over high heat and cook for 5 minutes. Your sauce will slightly thicken.   11.  Serve this with some veggies over some mashed potatoes. Drizzle the gravy sauce on top and garnish with chopped/ minced parsley.

confidence boost🍒✨ @stylesbysimon

I was not expecting the end🥺 my sweet boy❤️

Who let me play with sound effects😭😂 DAKDORITANG Recipe is from @maangchi with a couple of minor changes   2 lb chicken (I used chicken drumsticks) 2 cups chicken broth 3 carrots 7 yukon gold potatoes (or potatoes of choice) 2 jalapenos     PASTE ¼ cup low sodium soy sauce ¼ cup gochugaru (Korean red pepper flakes) ¼ cup gochujang (Korean red pepper paste) 1-2 TBSP sugar (I used monkfruit sweetener) 2 TBSP minced garlic 1 small onion, cut in large chunks   INSTRUCTIONS (do this in the pot you are gonna cook with for easy clean up) 1.    In a mixing bowl/ the pot you are going to cook with, add: low sodium soy sauce, gochugaru, gochujang, sugar, minced garlic. Mix well until a chunk paste forms ten add onions.   2.    Before you add your chicken, cut some slits into them. Then add chicken into your paste. Mix well.   3.    Then add 2 cups chicken stock. Bring to a boil, cover, reduce heat and simmer for 20 minutes.   4.    Meanwhile, prepare your carrots and potatoes. Cut your carrots in large chunks and since I’m using Yukon gold potatoes, I cut them in half. (note: if you finish prepping your veggies before the 20 min is up, I suggest soaking potatoes in water to avoid browning).   5.    After 20 minutes, add your carrots and potatoes and cook for another 20 minutes. Make you’re your veggies are submerged in your broth and you baste your chicken with your broth every 3-5 minutes.   6.    After 20 minutes, your potatoes and carrots should be fork tender. Turn off heat and top with sliced jalapenos.

If you can’t get pre mixed batter, you can make it! SHRIMP BANH KHOT BATTER: 1¾ cup rice flour ¾ cup all purpose flour 1 TBSP turmeric 3 ½ cups water 1 can (14 oz coconut milk) 1 egg 1-2 TBSP oil 1 tsp salt Chopped scallion (optional)   SHRIMP 2 lb shrimp 1 tsp paprika 1 tsp garlic powder ½ tsp salt ½ tsp black pepper 1 TBSP olive oil   ADDITIONAL INGREDIENTS Oil for cooking Lettuce and herbs for serving   1.        Combine all of yoru ingredients listed under batter. Let this sit for at least 10 minutes so the batter blooms.   2.        Wash shrimp and pat dry. Then season shrimp with: paprika, garlic powder, salt, black pepper and olive oil.   3.        When you are ready to cook, you will need an aebleskiver plan. On medium high heat, add some oil to east slot and drop a shrimp into each slot. Then fill each slot up with some BATTER (tip: do not pour batter directly over shrimp. Instead, pour on the side so batter drips UNDER the shrimp. Lert this cook for 4-6 minutes or until bottom is crispy.   4.        Option: after 4-6 minutes, flip banh khot over and cook on the other side for 1-2 minutes.   5.        Remove banh khot and enjoy as a lettuce wrap dipped in FISH SAUCE. You can add scallion oil over the top of each banh khot but I did not do that.     FISH SAUCE 1 can coco rico (or 12 oz of water) 2 TBSP minced garlic ¼ cup sugar ¼ cup fish sauce 2 TBSP sambal chili paste -              Mix this all together. Adjust if needed.

SPAGHETTI – MY WAY   1 lb of spaghetti 1.5 TBSP minced garlic 1 onion, chopped 8 oz mushrooms, sliced 2 jars of Rao’s spaghetti sauce (28 oz each) Frozen meat balls   TO SEASON: Fish sauce Sugar (I used monkfruit sweetener) Mushroom bouillon   TOPPINGS Chopped cilantro Chopped scallion Fried garlic Fried shallots Parmesan cheese Red pepper flakes     1.    Cook spaghetti noodles to preference. (note: I do not salt my pasta water)   2.    In a pot, heat up some oil and cook garlic til fragrant.   3.    Then add chopped onions and cook until slight translucent   4.    Then add mushroosm and cook for 2-3 minutes   5.    Then add Rao’s marinara sauce and frozen meatballs. Give this a good mix   6.     Then season with fish sauce, sugar and mushroom bouillon. Bring this to boil, reduce heat and simmer for 20-25 minutes.   7.    After 20-25 minutes, taste test. If everything is good to go, then assemble yourself a bowl.   8.    Spaghetti noodles > spaghetti sauce > chopped cilantro > chopped scallion > fried garlic > fried shallots > parmesan cheese > red pepper flakes