Cooking in heels

Food Recipes SNP Food Recipes SNP

Kimchi Bacon Spaghetti

I wanted to make a pasta dish that combined some of my favorite flavors, so I made Kimchi Bacon Spaghetti with @tenderbelly’s No Sugar Uncured Bacon. Not only is this cut tasty, it is made with real ingredients and fresh spices! 

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Banh Mi Burger

This banh mi burger is my favorite recipe I’ve made to date // I love combining my Vietnamese flavors with my love for burgers, it’s perfect to me… very proud of this one!

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Beef Bulgogi Bowl

We’ve been eating these ground beef bulgogi bowls for a while now // Simple, tasty and pretty healthy! I choose to use quinoa but you can definitely use white rice. I’ve also made these bowls with different grilled veggies such as bok choy and zucchini- play around and make it your own!

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Cold Tofu

I’ve been obsessed with this cold T O F U dish! It’s perfect for this warm weather and is so simple to make // For all you non tofu lovers, please try this, it might change your mind!

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Summer Shrimp Pasta Salad

Here is my summer shrimp P A S T A salad you guys have been waiting for! So perfect for a summer get together // I added my favorite ingredients but you can really just play around with it and add your favorite ingredients as well!

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Cheeseburger Dumplings

This is definitely a fun way of eating dumplings // These C H E E S E B U R G E R dumplings were a hit and tastes exactly like little bites of burgers - perfect appetizer for those summer get togethers coming up!

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Hot & Sour Soup

My grandma and sister requested H O T & S O U R soup so I’ve made three large pots this week so far haha // This soup is so simple, doesn’t take long to make and perfect for this cold weather.

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Shrimp Ceviche

Shrimp C E V I C H E is so simple to make and is such a great appetizer // I served mine with tortilla chips but you could serve it with anything you want; flatbread, tostadas.

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Chili

This weather calls for something warm, hardy and comforting… C H I L I definitely came to mind // This version is a little thicker so you can eat it as is or top it off on a hot dog, biscuits or even as a dip for chips! 

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Japanese Chicken Curry

Japanese chicken C U R R Y is such a simple yet tasty dish. You can eat it with rice, noodles or even bread // I make this a couple times a year so it’s definitely a staple for me! #eatinginheels #japanesecurry #japanese #curry 

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Chicken Pot Pie

I don’t bake, so I decided to try something that has little baking as possible - chicken P O T P I E // My mom use to get my siblings and I the frozen ones from Costco - I remember it being such a treat because it wasn’t often that we got them!

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Kimchi Carbonara 

Sometimes I just crave the most random combinations and when I cook it all together it tastes good… I’m never afraid to experiment // If you love kimchi and pasta, you’ll love this kimchi C A R B O N A R A - this was delicious and so simple to make!

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Thit Kho (caramelized pork and eggs)

Chúc Mừng Năm Mới - Happy Lunar New Year! Today my mama taught me how to make her T H I T K H O (caramelized pork and eggs) // Growing up this dish always gave me the comfort vibes and it still does today. I’m grateful to be able to learn all these Vietnamese dishes from my mama and hopefully pass them on to my children one day. In the meantime, I’m sharing these home recipes with you guys, so I hope you enjoy!

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 Thit Kho 


Chúc Mừng Năm Mới - Happy Lunar New Year! Today my mama taught me how to make her T H I T K H O (caramelized pork and eggs) // Growing up this dish always gave me the comfort vibes and it still does today. I’m grateful to be able to learn all these Vietnamese dishes from my mama and hopefully pass them on to my children one day. In the meantime, I’m sharing these home recipes with you guys, so I hope you enjoy!  #eatinginheels #newyear #lunarnewyear #thitkho #vietnamesefood #chinesenewyear 

A little about my Vietnamese background: I was born and raised in Washington; Vietnamese was my first language and I didn’t start speaking English until first grade. My dad arrived in America in 1975 and mom 1983, both not knowing the language they strived in school and both graduated. I was born in 1988, the first of three kids. I was lucky enough to go to Vietnam for the first time in 2014, and let me know you it’s a different world there! From the food (especially the food) to the people, the way of life, the culture... I love it all so much and I’m proud to be Vietnamese

INGREDIENTS: 

    ⁃    2 pounds boneless pork shoulder cut into large chunks 

    ⁃    1 dozen hard boiled eggs 

    ⁃    2 small shakes sliced and pounded 

    ⁃    7 garlic cloves pounded 

    ⁃    2 tablespoons sea salt 

    ⁃    1 tablespoon oil 

    ⁃    5 tablespoons fish sauce 

    ⁃    1 tablespoon peppercorn 

    ⁃    4 cups coconut water 

    ⁃    3 tablespoons caramelized sugar and add water 

INSTRUCTIONS: 

    1.    In a large pot bring water to a boil then add in eggs and cook for 15 minutes. 

    2.    Once eggs are cooked pour out water and run under cold water while peeling. 

    3.    Set eggs in fridge.

    4.    In a small pan on low heat, add sugar and stir until caramelized... eventually adding a little water to liquify it. 

    5.    In a small bowl combine shallots, garlic and sea salt. Pound until all mixed. 

    6.    Add large chunks of pork shoulder to mixer. 

    7.    Add fish sauce and caramelized sauce to mixer.

    8.     Mix well and cover, leave over night to marinate (or a couple hours, the longer the better). 

    9.    Next day, in a large pot add oil. 

    10.    Add pork to pot and just caramelize the outside of the pork (don’t cook all the way through). Once done set pork aside. 

    11.    Add coconut water to same pot and let come to a boil. 

    12.    Put pork into coconut water, add hard boiled eggs and peppercorn. 

    13.    Cover and let simmer for 1-2 hours until pork has softened (make sure to scrape all excess foam off top). 

    14.    Once done serve over rice with green onion and cilantro.