To celebrate achieving our funding goal for VietnamEazy’s Kicstarter Campaign – Bánh Flan – Flan Vie
I am so inspired and happy this Holiday Season to cook. In celebration of the success of VietnamEazy’s Kickstarter Campaign. We exceeded our funding goal of $4,000. Enjoy this Bánh Flan recipe. Flan is a popular Vietnamese dessert. It was brought to Vietnam by the French during colonial times. We love this dish. I prefer it warm more than cold, but it is mostly served cold. Here’s my mom’s simple recipe. It’s so easy anyone can make it. I made a large batch for an upcoming Ho
Nem Chua – Fermented Pork – tasty traditional Vietnamese dish
Nem Chua is fermented pork. It has a slight sour, sweet, salty, and peppery taste. I remember being able to taste a few bites of this yummy dish. Usually served with fresh mints and herbs. Grandma and mom said because the pork is not cooked and only fermented that sometimes it can cause parasites in children. Yes…I had parasites as a child. My belly never grew big like the Ethiopian children’s photos you’ve seen. I was given pills on a regular basis to expel these creatures.
How do you celebrate Christmas if you’re a Buddhist?
I remember having a Christmas tree, or remnants of it when I was little at my Grandma’s house in Vietnam. I think we stopped displaying the tree after Communism so branches from the fake tree were stored in the attic. I remember playing with the stems sometimes. We grew up Buddhist, even though we didn’t quite know or understand the religion all that well. We didn’t go to the temple on a regular basis or anything. We had an altar for our ancestors and for Buddha. We offered f
Northern Vietnamese style Chicken Pho – Phở Gà on a rainy day
I made Chicken Phở yesterday for my family and it was a hit. It’s definitely VietnamEazy! It took about 1/2 an hour to shop and an 1.5 hours to make. I was able to get all the ingredients at a local super market no problem. Here’s the recipe along with photos! Ingredients: 1/2 bunch Cilantro finely chopped (leave a few sprigs for garnish. Cut off 3 inches of roots to flavor soup. Chop the rest finely) 1 bunch Green onions finely chopped (save white ends about 2 inches for qui
