We are both coffee whores — think three macchiatos every morning, followed by mid-afternoon cappuccinos. Please don't speak to either one of us prior to morning coffee. No — really. (We won't talk about our shameful Diet Coke habit.)
Legit ice cream shops must have coffee ice cream. It's just a fact. Our variation is an interpretation of Vietnamese coffee, and surprise surprise, it's not cloyingly sweet like most coffee ice creams and actually tastes like coffee.
There was never any doubt that we would use Blue Bottle for our coffee ice cream. For starters, we needed some street cred while we were getting off the ground, and at that point, Blue Bottle was one of the only artisan coffee roasters in San Francisco. Nowadays, we can't even keep up with all the great coffee options.
But even more so, Blue Bottle mastermind James Freeman has been a true friend and a mentor for us. He changed the coffee landscape in our town — and, some would argue, in America. He has been an inspiration, and we've tried to model ourselves after Blue Bottle in many ways. He's always around for advice, too.
We've had a partnership with Blue Bottle since the beginning and use Giant Steps blend in our ice cream. As one of their stronger blends, it's assertive enough to overcome the cream and sugar. Also, it smells really good.
But you don't need Blue Bottle coffee for this recipe — any coffee will do. Opt for top-notch coffee, preferably from a local roaster. The condensed milk makes it "Vietnamese" as well as a little creamier. The secret ingredient is the chicory, which gives it a nice sharp edge and makes it all taste a little more like actual coffee. You can find chicory at natural food stores.
Caution: After eating this coffee ice cream, there is a big chance you'll never be able to have any other coffee ice cream again. You've been warned.
A true Vietnamese classic! Phở is a well-balanced meal with plenty of broth to ward off dehydration in the hot, humid summer months, and to warm body and soul in the cool and drizzly winters. Hanoians like to slurp the noodles first so they don’t become soft and mushy from sitting in the broth too long. — Tracey Lister and Andreas Pohl, authors of Made in Vietnam
Here is a recipe that I created to take the traditional Vietnamese Bánh Mì Sandwich and transform it into a little bite-sized morsel of flavor. I pickled cubes of daikon and slices of baby carrots to garnish the meatballs. The recipe for the pickling liquid is listed below. This recipe makes a large batch of 1-inch meatballs. I mixed up the pork sausage for the meatballs and cooked about half for a Super Bowl party and froze the rest (raw) in a ziplock bag for future use.
In the past few years, no other ethnic food has risen in popularity as dramatically as the Vietnamese sandwich.
Vietnamese delis have popped up all over the country, and at the heart of the hype is the popular bánh mì sandwich: a mouthwatering, messy layering of juicy pork, cucumber, and sweet and tangy do chua, a slaw made with pickled carrots and daikon radishes.
And the drooling doesn’t have to stop at your favorite Vietnamese deli. Now you can bring the sandwich craze to your kitchen with our yummy bánh mì recipe.
A delicious low carb and healthy dish that you can serve at a buffet, take with you to a pot luck or snack on for lunch!. Also perfect to pop into a lunch box for a healthy school lunch. Vibrant with fresh Asian flavours, these rolls pack a real WOW punch!
A simple soup cannot only take you through a cold winter but right into spring with it’s fresh ingredients. It is a simple quick fix that my whole family loves especially when made with easy House Foods Shirataki Noodles. It can be made with chicken and fish sauce or those can be omitted and it is vegetarian or vegan, just check your individual products to make sure. This can be gluten free also if you make sure the hoisin sauce is also gluten free or omit it. This recipe is courtesy of Noshing with the Nolands.
This simple, refreshing dish that's a staple in many Vietnamese restaurants around the world was one of my favorite things to order when eating out in Little Saigon in Orange County, Calif. It can be thought of as a "noodle salad" — vermicelli noodles are served on top of a bed of lettuce and herbs, pickled daikon and carrot, and topped with some type of grilled meat — traditionally pork in the Hanoi style, lemongrass grilled beef, grilled chicken, or grilled shrimp. Then, it all gets topped with a fish-sauce based "dressing" that gets mixed in just before eating. Delicious.
If you plan on whipping this up again quickly in the future, make a double batch of dressing to cut down on prep time.
Click here to see 7 Easy Sriracha Recipes.
Shaken beef is a traditional Vietnamese dish, typically "shaken" in a wok. Tartare is a classic French dish — chopped beef served raw. I’ve fused these two greats to come up with something I think you’ll find very cool — not to mention absolutely delicious.
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Click here to see Fusion Cuisine, Tastefully Prepared.
Like other Vietnamese restaurants, Nam Phuong in Atlanta serves phờ, but their ribs are the best thing on the menu. The meat is tender with a crackly exterior. Nam Phuong uses flanken, or crosscut ribs, which are like little rib nuggets, each with a bone inside. You can order different sauces, but my favorite is the chile and lemongrass. To bring you those flavors and textures, I steam-bake the ribs until tender and then broil and baste them with a purée of lemongrass, chiles, soy sauce, fish sauce, garlic, and sugar. A little rice on the side is perfect. — Kevin Gillespie, author of Pure Pork Awesomeness.
"For this recipe, I tried a Keurig Brew Over Ice and made it into a Vietnamese Coffee. What exactly is Vietnamese coffee? It is simply coffee combined with sweetened condensed milk and ice. But why the name Vietnamese coffee? In researching the origin of this coffee recipe, I learned that coffee was introduced to the Vietnamese in the 19th century. The French like milk in their coffee. But there was a limitation on the availability of milk. So they started to use sweetened condensed milk. And there you have it." - Peter Block of Feed Your Soul Too.
I don't like a whole lot of soup in my noodle soup; it always amazes me whenever I go out for noodle soup with a friend how much liquid the noodles are swimming in, and how everyone else can finish nearly a quart of soup on their own, down to the last drop.
So, in concocting this dish, I chose to use less soup and more noodles and greens, but that also means that you have to eat this right away, as the noodles will soak up the soup like a sponge.
This recipe makes use of a little help from the store — purchase a whole roasted chicken, pull off one of the breasts, and save the rest for another dish during the week.
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Click here to see 5 Slurptastic Noodle Recipes.