Caramelized Pork ribs with eggs. This is a Vietnamese/Lao comfort dish that I grew up eating. There are so many diff ways to make this but the main ingredients are pretty similar. Ingredients: 3 lbs pork spare ribs, 2 inch pieces 3 tbsp sugar 1.5 tbsp oil 2 tbsp minced garlic 3 tbsp shallots 3 tbsp fish sauce 3 tbsp oyster sauce 1/2 tsp black pepper 12 ounces coconut soda (sub w/coconut water or Sprite/7up) 6 boiled eggs 3 tbsp green onions On medium heat, add oil and sugar and cook until it is a nice golden brown color. Be careful not to burn it or it will taste bitter. If it’s burned, toss it out and start over. Once the sugar has caramelized, add the ribs and cook for a few minutes. Once it’s browned, add garlic, shallots and cook for 1 minute to release the aromatics. Add fish sauce, oyster sauce, black pepper and coconut soda. Cover and simmer for another 25 minutes, stirring occasionally to keep that nice caramel color. Add eggs and cook for another 5-8 minutes, gently flipping the egg halfway so that it gets a nice color on both sides. Taste and adjust the sauce if needed. Top with green onions and serve this with steamed rice and sliced cucumbers! #thitkho #vietnamesefood #comfortfood #ribs #laofood #thomkhem #recipes

Tteokbokki - Korean rice cakes that are soft and chewy, simmered in a sweet, spicy and savory sauce. Ingredients: 2 cups rice cakes 1 cup water 1 tbsp Korean pepper paste (gochujang) 1 tbsp Korean pepper powder 1 tbsp mirin 1 tbsp sugar 2 tbsp soy sauce 1 cup sliced fish cake 1 cup heavy cream 2 green onions, chopped 3/4 cup mozzarella cheese Soak the rice cakes in water for about 10 minutes and drain. In a pan, add water, pepper paste (gochujang), Korean pepper powder, sugar, mirin and soy sauce. Stir until it dissolves. Add in rice cakes and fish cake then cook on medium heat for 3-4 minutes. Add heavy cream, green onion and cheese. Lower heat and cover with a lid for 4-5 minutes or until the cheese is completely melted. Serve this while it’s still warm so that the cheese still gooey and stretchy! #Tteokbokki #spicyricecakes #koreanfood #homecook #homechef #easyrecipe #recipe #ricecakes

Easy cucumber kimchi salad recipe! This is a perfect side dish and it’s so refreshing. Super easy to make and lasts up to a week in the fridge. Ingredients: 8 Persian cucumbers 1/2 white onion 1/2 carrot, julienned 1 tbsp garlic 3 green onions 1/2 tsp salt 3 tbsp soy sauce 1 tbsp fish sauce 3 tbsp gochugaru 3 tbsp rice wine vinegar 2 tbsp sugar 1 tbsp sesame oil 1 tbsp sesame seeds Cut the cucumbers into half inch slices then add salt to the cucumbers and let it sit for about 20 minutes then drain out the excess liquid. Thinly slice onions and carrots. Cut green onion into 1 inch pieces. Add the vegetables to the cucumber then add minced garlic, soy sauce, fish sauce, gochugaru, rice wine vinegar, sugar, sesame oil and sesame seeds. Mix together and refrigerate for a couple hours before serving. #cucumber #salad #kimchi #oimuchim #koreanfood #veggies #sidedish #recipes #easyrecipes #eatmoreveggies #vegetarian

Opo squash and shrimp soup recipe Ingredients: 2lb Opo squash 3/4 lb of ground shrimp 1/4 tsp garlic powder 1 tsp chicken bouillon powder 1 tbsp fish sauce 2 tbsp chopped green onions 1/2 cup sliced white onions 6 cups water 2 tbsp fish sauce 2 tbsp chicken bouillon powder 1/2 tsp black pepper Season the ground shrimp with chicken bouillon powder, garlic powder, black pepper, fish sauce and chopped green onions. Mix and set aside while you boil the water. Peel the skin and cut the squash into smaller pieces. Once your water is boiling, add opo squash, sliced onions then use a spoon to form meatballs and drop them into the water. Add fish sauce, chicken bouillon and black pepper to season the soup. Let this cook for 10 minutes or until the Opo becomes translucent. Taste and adjust the soup. Garnish with cilantro and green onions, stir and then turn off the heat and it’s ready to be served. #soup #recipes #opo

Vietnamese Canh Chua - sweet and sour seafood soup recipe My favorite way to eat this soup is to pour it over a bowl of steamed rice or with vermicelli noodles. Ingredients: 3 pieces of salmon (I used collar and salmon steak) 1/2 cup rice paddy herb (sub with cilantro) 1 cup elephant ear stems (sub with celery) 3 Roma tomatoes 1 cup bean sprouts 1/2 cup pineapple chunks 2 tbsp oil 8 cups water (or chicken stock) 1 medium onion 1/3 cup sugar 1/3 tamarind concentrate 1/3 cup fish sauce 2 tbsp chicken bouillon powder Salt and pepper 1 tbsp garlic oil (recipe avail on my page) Cooking instructions: Season both sides of the salmon with salt, pepper and chicken bouillon powder. In a large pot, add 2 tbsp oil, garlic and cook the onions and tomatoes together. Add sugar and cook for a few minutes until the vegetables become soft. Add water, fish sauce, tamarind concentrate and then poach the salmon for 5 minutes then remove. Add in pineapple, elephant ear stems, bean sprouts, chili and some chicken bouillon powder. Let it come a boil, cook for about 10 minutes then add the salmon back in. Taste the soup and adjust the seasonings to your liking. Top with the rice paddy herb last and garlic oil. Cook for another 5 minutes and serve with steamed rice or vermicelli noodles. #soup #vietnamesefood #canhchua #salmon