Bun rieu

This is another staple from childhood, Vietnamese comfort food that I didn't much care for as a kid but have grown to like in adulthood. Like many noodle soups, we ate it for breakfast growing up. We now make this tomato-based noodle soup maybe once or twice a month, usually for dinner though. Even our notoriously picky 10-year-old enjoys this immensely.

It's just as good on a cold, wet day as it is on a warm summer day. In the winter, we use canned plum tomatoes, while in the summer, fresh vine-ripened tomatoes make it even more awesome! My mom likes shredded lettuce and cilantro as garnishes; I prefer cabbage, as it stands up better to hot broth without wilting.

The Recipe:

Vermicelli noodles
lettuce/cilantro/cabbage or other vegetable garnish

The Broth
1 medium onion, halved then sliced
*28 oz can whole plum tomatoes
15 oz can tomato sauce
6 oz can crab meat
1/3 cup fish sauce
2 quarts water
pepper

Meatballs
1 lb ground pork
2 eggs
*1/4 lb shrimp
dash of fish sauce

Boil 1-2 packages of vermicelli noodles according to directions on the package, and set aside. (My rule of thumb is 5 minutes, and then a thorough rinse in cold water.)

For the broth, saute the onion slices over medium heat until they begin to soften. Add plum tomatoes, using the back of a wooden spoon to break down into smaller pieces. Continue to saute for a few more minutes.

Add the tomato sauce, crab meat (including the liquid from the can), fish sauce and 2 quarts of water. Bring to a boil.

While the broth is coming to a boil, begin preparing the meatball mixture by adding all ingredients into a food processor. Process until a smooth paste forms. When the broth comes to a boil, drop meatball mixture by the teaspoonful into the broth. Continue simmering until meatballs are cooked through. Season liberally with pepper.

Ladle the broth over a bowlful of vermicelli noodles and garnish. Enjoy!

*Fresh tomatoes can be substituted for canned plum tomatoes when they are in season. Increase the saute time until tomatoes also begin to soften.

**My mom used dried shrimp, which she soaked in warm water for a few hours to overnight. The water used to soak and soften the dried shrimp was then put into the broth, and the softened shrimp reserved for the meatballs.

I've used a variety of shrimp, most often the small, salad shrimp that you can buy fresh in the seafood case. I've also used regular shrimp from the freezer case. I would say they are all good options, but the dried shrimp will give you a firmer, almost crisp meatball, where fresh shrimp has a softer texture. All good, though.

Thit Kho - Pork and Egg Clay Pot

Served with steamed white rice and sauteed bok choy.

There are certain foods I remember from childhood, this dish being one of them.  It was actually on my list of least favorite foods growing up, because, as you know, children can be very picky.  As an adult, though, I've come to appreciate its homey heartiness.  This recipe is adapted from three different recipes that I've come across, and I think it comes close to my mom's. 

THE RECIPE

Hard boil about 4-8 eggs, depending on how much you like eggs or how many people you expect for dinner.

In a large Dutch oven, cook until caramelized (i.e., until dark brown, about 3 to 4 minutes):

2-3 tablespoons vegetable oil (enough to generously coat the bottom of the pot)
1 cup of sugar

Add to caramelized sugar and cook until fragrant (about 1 minute):

2-inch piece of ginger, minced (about 2 tablespoons)
3 large cloves garlic, minced (about 2 tablespoons)
1 medium shallot, chopped (about 1/3 cup)
1 small chile, minced (I used a serrano chile)

Mise en place (L to R): ginger, garlic, shallot, chile

The caramel should be dark brown by the time you add the pork.

Add, turning to coat:

3 pounds pork shoulder/butt, cut into 1 to 2 inch pieces

Leave the pork to brown, stirring occasionally.  Then add:

1/2 cup fish sauce
1 cup water (or enough to cover meat)
4 to 8 hard boiled eggs (fully submerge if you can)

Continue to simmer for about 30 minutes, and serve with steamed rice and some nice greens (as below).