Hi everyone! I apologize for my long absence. It has been a whirlwind since we came back from Chicago. In June, my husband and I decided to expand our family, so we got a puppy. Our maltipoo, Betsy, has been an absolutely joy. Potty training has been difficult and continues to be a challenge but we are getting the hang of it. So is Betsy. For all you pet parents out there, we understand your pain. Then my residency ended in July, and it was time to start a new job! We also moved to a new place. Before we even had a chance to breathe, summer is over. To celebrate the end of summer, I am whipping up a salad highlighting some of my favorite ingredients: scallops, mango, and avocado. So simple, yet absolutely refreshing! If you love scallops, mango, and avocado, you are in for a treat!
Ingredients3 cups mixed green salad 1 mango 1 avocado, halved, pitted, peeled and cut into ½ inch cubes 9 sea scallops Sea salt and pepper ½ cup of fresh squeezed orange juice ¼ cup of olive oil Green onion for garnish
1. To make the vinaigrette, combine the orange juice and olive oil in a small bowl. Season with salt and pepper.
2. Cut the mango and avocado into ½ inch cubes.
3. Heat a grill pan and brush with a little olive oil. Season the scallops on both sides with salt and pepper. When very hot, place the scallops on the grill pan and cook for 2 minutes, then flip them over and cook for another minute until lightly golden.
4. In a bowl, toss the salad greens with the vinaigrette and put them on chilled plates. Scatter the mango and avocado cubes among the greens. Add the scallops to the plates and garnish with green onions and serve.
I have been MIA from the blogging world for a while. It feels good to be back! Today, I am making brown sugar glazed pork spareribs, one of Vu’s favorite dishes. This dish brings me back to my undergraduate days at UC Davis when I was living with two other girls, Kc and L. We would cook together, then gathered around the dinner table and enjoyed our creations while chatting about classes, college drama, and everything in between. Kc, one of my closest friends, showed me how to make this dish. It is definitely one of the simpler Vietnamese dishes but incredibly delicious. The meat falls off the bone with a hint of sweetness while your olfactory bulb picks up the scent of the sesame oil. Every since Kc taught me how to make this dish, I have cooked it on a monthly basis, if not more often. I hope you find these pork spareribs as satisfying as I did.
Ingredients1 lb pork spareribs 1 tbsp sesame oil 1 ½ tbsp fish sauce 3 tbsp of brown sugar Green onions for garnish
In a frying pan, add the sesame oil and turn on medium high heat. Add the strained pork pieces and let them brown for about 5 minutes. Add in the fish sauce and let the meat cook for another 5 minutes.
The French introduced coffee to Vietnam in the 19th century, and it has become an essential morning ritual of many Vietnamese. Since then, you can find a coffee shop at every street corner in Saigon. Early in the morning, men would fill up the coffee shops to get their morning fix before heading to work. Some read their newspaper while other people enjoy coffee over a game of Chinese chess. Today, coffee shops have become more modern, where young people can hang out and listen to the latest musicians. Unlike my husband and mom, who are addicted to coffee, I like to drink mine on the weekend. My favorite brand of coffe is Café Du Monde. Using a metal filter, the coffee is extracted with hot water, slowly dripping until the last drop. The sweetness of the condensed milk when mixed with the black coffee creates an unbelievable flavor. I slowly sip it, savoring every drop. If you are coffee lover, you will fall in love with Vietnamese coffee.
Ingredients2 tbsps of coffee (Café Du Monde) 2 tbsps of condensed milk (Parrot) ½ cup of hot water ½ cup of ice
Pour the condensed milk in a cup. Remove the filter’s top screen and fill with coffee. Put the screen back on and turn until you feel a bit of resistance. Pour the hot water into the filter and put the lid over the top.