A Feast Fit for All Food Lovers

This is a MAN's dinner (but fit for ladies too). Master BBQ-er chef MR treated us during the Xmas holidays for a meat n' carbs kind of meal. Just the way the Phans like it. :) The steak was done just right for me, a super-juicy-medium-rare with the trimmings all in tact. I'm hoping for an invite back soon to re-live this gloriously carnivorous moment.

Our 'sides' included take-out from his favorite Indian restaurant, Dhoom. A creamy, rich butter chicken, perfectly toasted naan and aromatic basmati rice. Who wouldn't want to indulge in these ethnic 'sides'?

On the right, we have our third meat of the evening, my momma's famous marinated ribs. Much like her spring rolls, this recipe for success is kept safe in the Phan vault . Those who are fortunate enough to steal a taste are lucky. And lucky enough for MR, he got to savor a freezer full of them!

He also let us sample his secret recipe for roasted potatoes. Although, I will disclose that his 'secret recipe' consists of printing off a recipe online and using ONLY the ingredients he has in the house! Best trick in the book, I suppose. LOL. Give it a whirl sometime guys, and let me know how it goes!

And last but NEVER least, President's Choice lychee pop! This stuff is AMAZING. So amazing, he gifts 24 cans of this stuff to me every Christmas! Super refreshing carbonated soda with a lychee kick. The perfect marriage to one hell of a meaty night.

Mama's Authentic 'Bun Bao'

It's been a while since I let you into my mama's kitchen so here is another authentic Vietnamese specialty of hers: Bun Bao. Or as my parents like to call it 'Vietnamese salad'. You take a handful of vermicelli, chopped lettuce, cooked pork, ground up peanuts and bean sprouts and toss them in a bowl. Finish it off with some fried onions and dipping fish sauce and voila, you've got yourself a refreshing summer 'salad'. The marinade and sauce for the pork is to die for but I guess for now, the secret is safe with her! :)

Mama Phan's 'Risotto Fried Rice'

After some discussion with my sister and consulting Google, I decided to call his dish 'risotto fried rice'. I'm sure all the Asians know what I'm referring to. Made much like risotto or pilaf, this raw and slowly fried glutinous rice is made with constant stirring and adding of water and stock. Fried in plump clumps with Chinese sausage, dried shrimp, mushroom and egg, this rice dish takes a lot of work, love and patience to perfect. Lucky for me, my mom, and all of my aunts are masters at producing this to the tee! We are a bunch of lucky little piggies. :)

My 100th Post Belongs to My Mama's Vietnamese Spring Rolls

It is only fitting that I celebrate my 100th post by revealing my most favorite food in the entire world. The ultimate Phan Fave. My mama's Vietnamese spring rolls. Yes, I would choose this meal if I was ever sentenced to the electrical chair.

While I'll never be able to share the entire recipe with you, I will reveal the goods. Partly because this is a family secret recipe but mostly because I don't even know the English names of some of the ingredients! And because a true chef does not use measurements and has the special gift of just adding to taste. I will however share that the filling is made with an amalgamation of ground pork, minced shrimp and crab meat, Chinese mushrooms, bean sprouts, vermicelli, minced shallots, eggs, pepper, garlic powder, fish sauce and soy sauce.

If you try to duplicate this recipe, it just won't happen. Especially because it's dipped in my dad's special vinegar sauce. Honestly, it's the best damn spring roll out there and you should feel privileged if you're one of the lucky few who have tried it!

Next Best Thing to Vietnamese Spring Rolls? Vietnamese Salad Rolls!!!

Feast your eyes on one of food's tastiest creations - my mom's Vietnamese salad rolls. Go on, get jealous because if I were you, without my mom's authentic home cooking, I would be sad too.

Being the good little helper I am, I helped to roll these together for our lunch meal. The process is quite tricky because that thin rice paper you see that holds it all together needs to be dipped into hot water, quickly snatched up with your bare fingers and then placed on that neat pink round tool that prevents it from sticking onto any surface. My fingers go through some burning torture but it's all worth it in the end. I'm just a wuss, really.

What you see here are the golden ingredients. Some rice vermicelli, lettuce mixed with fresh basil and parsley, and a meat mixture of shrimp, Vietnamese ham, shredded pork and thin slices of pig skin (I'm pretty sure that's what it is). YUM! Dipped in my dad's famous 'vinegar fish sauce', this makes for a nice, light and satisfying lunch.

Big Mama's Shrimp Creations

On a sunny Saturday afternoon, my mom decided to fry up a storm. I have termed the dish above 'Shrimp Cookie'. I actually have no idea what they are called and if any of you know, please comment! Basically a crust of shoestring sweet potatoes are battered and fried with one whole shrimp on top. The taste is really hearty and divine and I don't see too many of these around town. The below 'shrimp chips' were packaged from Thailand and are essentially giant shrimp crackers that you can get at Chinese restaurants but with way more flavor and density. Mmmm, gotta love my mom!

Behold the All Mighty Pot of Pho!

Nothing is more comforting than a warm bowl of my momma's home made Pho. Unless it's a hot summer day, then it's just torturous. Brewing for at least 4 hours, the chicken & pork bones, ginger, garlic, chicken stock, fish sauce, S&P to taste and some secret goodness, makes for an amazing soup base. Clear pho broth is the best kind, if you can't see through your broth at a Vietnamese restaurant, be worried. (I heard a rumour once that if you don't finish all your soup, they just pour it back into the big pot in the kitchen to re-use, ew!)

Behold! My mom 'Susan Vuong' aka ' Mai Tuyet Voung's mouthwatering, soul satisfying, would- climb-mountains-for, Beef Pho. Topped with fresh parsley and fresh squeezed lemon juice, this dish is good to go. My mom got her English name Susan from her siblings who decided to crown her with that name after she perfected her bowl of Pho. The name was taken from a 'famous chef Susan' in Vietnam to which inspired my mom's zest for cooking this delicious staple in Vietnamese cuisine. I love it when my mom mixes it up and adds chicken, seafood or ox tail to this dish - mmMMmm!

And of course the meal wouldn't be complete without the above sauces. A red chili hot sauce 'rooster brand' and a strong fish sauce to give that bowl of Pho that extra 'zing'!

My Momma's Gonna Knock You Out ... In The Kitchen!

Whoever dares to challenge my momma in the kitchen is for sure going dowwwnnn! One of the reasons why I look forward to the weekends is because she has the time to dedicate her mad culinary skills to cooking these delicious Vietnamese meals! The Phan household smells so darn good, it's out of this world! Her yummy rice noodles in a fresh tomato broth with shrimp, fish balls and short ribs, garnished always with cilantro.

Another delightful treat she made was this yellow bean and pork, spinach dumping, covered in sticky rice. I have no idea what the name of this is - but I just made one right up! It's the perfect thing to eat for breakfast, a snack, or even a few for dinner. My friend JS was quite impressed!

Another item on the menu (which my mom just recently started cooking) are these petite salty pork rolls, made to eat with a bland noodle or rice dish. Hand made and rolled in these mint/basil leaves (am unsure because I didn't see the package but if you know, tell me!), and pan fried to keep all the ingredients held together. mmMMmm, I am one lucky gal!

Love Leftover Food Fillings for Duo Purposes!

My favorite thing about having my mom's homemade 'water cake' is the excess amount of filling she makes! It usually equates to another meal that same week of the above dish! Sheets of rice flour noodles are cut up into squares and neatly rolled into bundles of goodness bursting with flavor in every bite! Again, the filling is comprised of shrimp, pork, broccoli stems, Chinese fungi and onions! Dipped in my dad's 'famous fish sauce' of course, steamed and served with slices of Vietnamese ham and fried onions atop - scrumptious!

Home Sweet Home Cookin'

After spending a blissful week in Mexico (eating whatever and whenever I wanted), I sure was homesick for some good ol' home cookin'. Thank god I woke up to the smell of my mom's famous 'water cake' (direct translation from Cantonese). The 'water cake' is steamed layer by layer which is made from just flour and water. The fixings on top include a sauteed mixture of shrimp, pork, broccoli stems (they ARE good for something!), onions, and Chinese fungi. Freaking delicious I tell ya!!!

I also have to share what my my popz is best known for in the family. Brewing up his famous fish/vinegar sauce. I don't really know the proper name for this but it's the tasty sauce that goes over most Vietnamese dishes. You know, spring rolls, crepes, vermicelli, and in this case, the 'water cake'!!! His secret recipe includes, water, vinegar, garlic, chili peppers, fish sauce and sugar. If you ask him for the measurements, he couldn't tell ya! He just pours, mixes, tastes and voila!

I've Died and Gone to Lobster Heaven

This post almost needs no words. My mom's mouthwatering lobster cooked in a creamy butter sauce atop egg noodles soaked in the liquidy goodness of the sauce and lobster gunk. Lobster over crab any day. I pity the fools who can't have seafood. (Sorry MR, I know this isn't the way you envisioned your first mention.)