I’ve seen quite a few versions of Stir-Fried Beef & Potatoes and quite a few photos, and this recipe for my version, Vietnamese Beef & Potatoes Bo Xao Khoai Tay seems to be different. It’s how the Chef at my favorite Vietnamese restaurant in the Twin Cities makes their Vietnamese Beef & Potatoes and it is utterly crave-worthy!
I’ve been loving this Vietnamese Chicken Salad with a tangy, slightly spicy vinaigrette. Then there’s the cool, crunchy veggies, the chicken, the crushed peanuts and a good hit of lime. I thought you might like it, too.
When we’re talking about Vietnamese cuisine in our family, my sis is all about the Pho. A few years back, I posted a phenomenal recipe for Pho Ga, Chicken Pho, just for her and I have a Shortcut Pho Ga Tay on my site, too, that can be made with turkey or chicken. Me, I’m all about the Cà Ri Gà Vietnamese Chicken Curry. I mean really all about it! I crave it!
Slow cooked to perfection, this fall off the bone, tender pork was featured in “Slow Cooker Redeemed” in the New York Times. “It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas…” I made you wait for Vaguely Vietnamese Slow Cooker Pork Tacos, yesterday when I posted the Vaguely Vietnamese Slaw recipe, and I think these Tacos are worth that little delay.
I’ve kind of fallen in love with this recipe, which is just a component in a meal to come. So I guess it’s a “teaser” recipe. Bright and crunchy with a Vietnamese “flair” this is a marvelous slaw to serve with all kinds of things.
Chicken Soup – it’s so familiar to so many cultures – I had to try my hand at Pho Ga. Rich golden stock and rice noodles make the backbone of the soup, but it’s the garnishes that make the meal.