What recipe would you like to learn if you get one afternoon to learn from a Vietnamese grandmother? For us, and some friends, it was crispy banh xeo and Vietnamese egg rolls, called chả giò in the s...
Epicurean Garden of the Gods at Ceasars Palace Grand Tasting event We’ve been to our fair share of food festivals over the years and thought we’ve experienced it all until Vegas Uncorked ...
We’ve been busy bees. Not so much with cooking, but working on the yard and gardening. We were fortunate to find our dream home with a nice chunk of land last year, and while most of our focus ...
It’s been a tough month for us. A dear member of our family passed away suddenly from complications of multiple myeloma. We shared many great meals with him and one of his favorite dishes we m...
I’m Kim, and I’m a macaron addict. I’ve been obsessed with macarons for the past few months, researching and studying different techniques and recipes on how to make macarons. Macarons ar...
Still undecided what to make for Valentines? We all know the fastest way to someone’s heart is through the stomach (I made Hong a bowl of Mi Quang and now look at us). So if you’re still ...
We had a fun opportunity and pleasure of hosting a ‘baby sprinkle’ for my dear sister and brother in law as they await the arrival of their second baby. Baby Sprinkles are smaller than Ba...
Does your pantry look like this? Ours was a recurring nightmare. No matter how many times we tried to clean the pantry, it would rear its messy, disorganized face again like a bad garden weed. Our pa...
Spicy, fiery red, and murky, the appearance of bún bò Huế is almost the antithesis of it’s better known Vietnamese soup counterpart, phở bò, which is valued for it’s clarity and pure clea...
Due to popular demand, we’ve printed Heo Yeah’s T’s just in time for the holidays and they’re ready to ship to your pork lovin’ friends and family. Shirts are printed on...
Goodbye honeymoon bliss, hello stark reality. Following 12 days of carefree honeymooning Spain where everyday was an culinary adventure, the first thing we craved after a grueling trans-Atlantic and ...
In Vietnam, my grandma, mom, and aunts butchered and sold pork at the market. They raised as well as purchased heo (pig) from farms to sell at Cho Nhat Tao in district 10 of Saigon. My dad tells st...
By all accounts, the first annual Los Angeles Food and Wine Festival at LA Live was a smashing success. If we judge food festivals based on how stuffed we were, then this one takes the cake as we cam...
Kim loves custard desserts so after our soy panna cotta experience, she wanted to make something more rich, so a classic creme brulee it was! A classic creme brulee is smooth, creamy, and decadent so...
Recently Los Angeles has been hit with heat waves that made us constantly hover around the AC and brought back nightmares of our short time living in the scorching desert of Phoenix, Arizona. Serious...
Nước mát, a common Vietnamese iced tea made from artichoke (atisô) and pandan leaves (lá dua) literally means refreshing or cooling water. In the sweltering heat of summer, it’s so much easier...
The Vietnamese have a literal and figurative way of naming food. The “xeo” in banh xeo doesn’t really have a meaning, except that it’s the sound of tumeric rice batter sizzlin...
Exhilaration. Exasperation. Elation. Exhaustion. These are just some of the feelings and emotions during our wedding day and the days leading up to it as we planned a wedding for 400 plus guests and ...
We’re absolutely delighted to have Kelsey and Shaun of Happyolks share their salad inspiration with us during the heat of summer and right before our wedding day. It’s the perfect antidot...
Please welcome Bao, of Triple Scoop Desserts, a photographer, blogger, and self proclaimed lover of all things ice cream. Triple Scoop Desserts is all about ice cream and has some amazing recipes so ...
Please welcome Jenn, of Kirbie’s Cravings, a delicious San Diego food blog who introduces to us a method of making wonderful Asian style pastries just like the professional bakeries. 85 degree...
Please welcome the ever so crafty and delicious food blog, Kitchen Runway! Authored by Quyen and Derrick, a wonderful couple that we’re lucky to call as friends, they focus on easy and simple r...
The Culinary Chronicles is such a sweet and well written food blog and it’s no surprise, the author, Nam is as sweet as all the confections she makes so definitely check out her site. We’...
Dear loyal readers, As many of you long time readers know, we were engaged 18 months ago and now the time has finally come for us to take a break and concentrate on our wedding day, July 30, 2011. ...
There are so many types of chả in the Vietnamese food lexicon, it’s hard to keep track, even for us. From a simple pork paste giò sống, the Vietnamese have elevated this humble mixture into va...
Have you ever had one of those weeks when everything just happens all at once and the world just keeps piling on? This past week was such a week as we had graduations, an all day volunteering at Tast...
We often take for granted where our food comes from and not stop for a second to think how or where and even more importantly, who produces our food. On a gorgeous Saturday afternoon in May, we were ...
We love “exotic” ice cream flavors. Take our durian semifreddo pie for example. Perhaps its in our Vietnamese blood growing up eating exotic fruits such as durian, soursop, jackfruit, an...
Fish sauce. It permeates and penetrates the air, the senses, the skin, and the soul of the Vietnamese people. It ties together the diversity of Vietnamese cuisine from the northern highlands of Vie...
We recently had the pleasure of meeting with Thuy Phan, the charming and delightful television show host of In Focus on the Saigon Broadcasting Television Network (SBTN). SBTN is the first 24 hour Vi...
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