Seafood Recipes

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Bun Bo Nuong Recipe (Vietnamese Beef Noodle Bowl) Recipe

This weekend, we had a lot of company, so we prepared one of my favorite party recipes: bún bò nướng. This one-dish meal is the kitchen sink dish of Vietnamese cuisine. Tender, boneless beef is grilled and topped with mở hành (onion oil). Then the steak is thinly sliced and served with room-temperature vermicelli rice noodles, roasted peanuts, lettuce, cucumber, bean sprouts and mint. But we didn't stop the feast there; I added bánh cuốn (steamed roll cakes), fried sweet potato and shrimp (bánh tôm chiên dòn) and bì (shredded meat).

The whole bowl is flavored and drizzled with nước mắm chấm (fish sauce) and eaten with chopsticks. Give it a try and you'll want to eat this everyday!

The winner of this week's giveaway is Amanda O. (please contact me back so I can get your mailing address). Congratulations and I hope you enjoy using my first cookbook about gourmet potato dishes as much I did developing the recipes!


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New Year's Eve Appetizer Suggestions Recipe

If you're hosting a New Year's Eve party this year, you might consider serving bite-sized portions to allow your guests to easily mix and mingle. I’ve gathered some of my favorite appetizer recipes that would be perfect passed around or on a buffet table. I also listed appetizers that can be prepared in advance so you're stress free and ready to enter the New Year in a good mood.


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Pan-Fried Vietnamese Fish Recipe (Ca Chi Vang) Recipe

This fish is called "cá chỉ vàng", which literally translates to "golden thread fish". It tastes sweet and the texture is similar to a flattened sardine. It's not the easiest product to find, but if you come across it, you have to give this a try!

The preparation is ultra simple. All you need to do is re-hydrate it overnight and pan-fry it the next day with a little garlic. I've been struggling to get back into a routine since returning from our trip to Paris, so easy, flavorful dishes like this are really helpful to know.


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Fumet de Poisson (Fish Stock Recipe) Recipe

Since I arrived at my parents' in Paris, I’ve been preparing Vietnamese dishes they haven’t had since they left Saigon in the mid ‘70s. In the Bay Area where I live, all kinds of ethnic ingredients are widely available, so I brought some and made the best bỏ nhúng dấm (Vietnamese-style beef fondue) and used the shells for this fumet.  

A fumet de poisson is a flavorful fish stock made with seafood remnants. I used écrevisse (small French lobster, similar to a crayfish) shells, empty clam shells and a whole fish. I also added a few whole chiles, carrots, leeks, celery leaves, garlic and tomatoes for extra natural sweetness. The fumet is incredibly versatile, and can be used in soups and sauces that accompany just about any seafood. I especially like to use this in my lobster bisque. Enjoy!


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Spinach Avocado Soup with Shrimp Chips Recipe

The idea for this little first course came from an attempt to introduce avocado to my 10-month old baby Aria. The cream soup consists of barley and toor lentils, avocado and spinach. It was so delicious, I thought I'd share the same dish with our dinner guests, with a few alterations, of course. I fancied up the recipe with fresh sautéed spicy crab and Vietnamese shrimp chips called bánh phồng tôm. The velvety texture of the soup against the tasty, cracker-like chips was heavenly.

I love the idea of sharing meals with my daughter, and I’ll share more of our personal favorites. I think I have a little foodie in the making!


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