feedthepudge

Without a doubt, this Thit Kho Tieu / Black Pepper Braised Pork Belly is my favorite Vietnamese dish of all time. Plus, it’s pretty easy to make with just a handful of ingredients!   Recipe link in bio! #vietnamesefood

Probably one of the best things you can make in less than half an hour Recipe link in bio

What do y’all call this sauce? Some folks just call it nước mắm, while others know it as nước mắm pha or even nước mắm chua ngọt

Be warned if you’ve never made this before, the pickled daikon smells like straight up farts. LOL Recipe link in bio! #vietnamesefood

Have you ever tried Vietnamese Chicken Ragout/Ragu Ga? Recipe and measurements: https://feedthepudge.com/vietnamese-chicken-ragu-ragu-ga/

Let me know in the comments if you want a recipe video for the fish sauce dipping sauce/broth! Recipe link in bio! #vietnamesefood #bunchahanoi

Quick and easy Caramelized Ground Pork / Thit Bam Kho is about to be your new go to for those lazy weekday meals! Recipe link in bio! #Vietnamesefood

What makes Hawaiian-style fried rice Hawaiian? Recipe link in bio!

Everyone, go wish @misskaaang a Happy Birthday! Watch to the end for a little surprise LOL. We’ve been together for a little while now, and when we started dating, we accidentally created a birthday tradition where we cook each other a fancy lil multicourse dinner. This year, I really leaned into my Vietnamese roots while applying some cooking techniques and flavors that I’ve picked up along the way.  Spot Prawns with Muoi Ot Xanh/Vietnamese Green Sauce The beautiful spot prawns were prepared in two different ways: the main part was served raw, and the heads were coated in cornstarch and seasonings and lightly fried. The sauce is a traditional Vietnamese seafood sauce made with green peppers, limes, and condensed milk.  Pomelo Salad A little while ago, I had this incredible pomelo salad at Anchovies and Salt, and I knew I wanted to recreate it. My version is made with pomelos, grapefruit, and blood oranges, paired with red mint, lime leaves, and cilantro, all tossed in my traditional nuoc cham, and finished with roasted rice powder, peanuts, and fried shallots. Pho Spiced Filet Mignon with Thai Basil Béarnaise  I’ve been conceptualizing this dish since last year, and knew I wanted to make a pho-spiced steak, but didn’t know exactly what to pair it with for a long time. When I was researching different French mother sauces, I came across the Béarnaise sauce, which is derived from Hollandaise sauce. Instead of the typical tarragon or chervil, though, I infused the vinegar with Thai basil, and finished the emulsion with more Thai basil at the end. The filet mignon was dry-brined with salt, then dusted with my own blend of pho spices, and to finish the plate, I added some crispy julienned potatoes and made a cilantro and green onion oil to really bring home the essence of pho on this plate. Vietnamese Coffee Tiramisu Now if you’ve been following me for a while, you know that desserts are not my strong suit, but DAMN. This tiramisu was so good, and really easy to make! I dipped the ladyfingers in some Vietnamese coffee and made the mascarpone filling with condensed milk to really give you that cafe sua da vibes.

No long or detailed caption today just nem nuong cuon vibes 🔥 Recipe link in bio!

My Dear Mam Fish Sauce that I launched a couple of weeks ago is now available on Amazon! This is huge because it means that, regardless of where you are in the US, it's now accessible to everyone, and I can't wait for y'all to get your hands on it! @phodacultureguide Dear Mam Fish Sauce: https://amzn.to/456jISZ

My hot take is that imitation crab is better than real crab in rangoons. Recipe link in bio!

One of the most meaningful parts of having this platform is getting to share the stories of truly amazing restaurants, and the incredible people behind them. My dear friend Tae invited me to visit his mom’s restaurant, which she’s been running with love and dedication for over 30 years. This visit was especially special for Hanna and me because we got to bring Umma along, too. If you’re ever craving Thai food, do yourself a favor and pull up to Chaiyo. You’ll not only enjoy a delicious meal, but you’ll be supporting a family legacy that’s been decades in the making.

I’m not gonna lie, as a kid, whenever my mom made canh chu, I’d usually eat sleep for dinner that night because I just hated it. Yet as my palate and I both matured, it’s become a dish that I crave all the time. The complex and layered flavor of the broth, all the textures from the different vegetables, and swapping in shrimp just made it a no-brainer for me! Recipe link in bio! #canhchua #vietnamesefood

Have you been to Taz Matcha Cafe yet?!
This peaceful lil spot has quickly become one of Hanna and my newest obsessions, and they’re serving up some of the best matcha in all of Seattle. They’re currently in their soft opening phase, but you can stop by Mon-Saturday from 8AM to 2:30PM! Taz Matcha Cafe 410 Stewart St Seattle, WA

stop sleeping on these golden and crispy shrimp and sweet potato fritters! Recipe link in bio!

Want to learn how to make authentic Bun Cha Hanoi and all your other favorite Vietnamese dishes? Make sure you follow me, because I’m really giving out free game daily! Recipe video for Bun Cha Hanoi dropping soon! #vietnamesefood

Many of y’all have been asking me for the recipes for some of the dishes I made for Hanna’s birthday this year, so here it is! This Raw Spot Prawns with Muoi Ot Xanh was Hanna’s favorite, and it’s actually super easy to make! 

Also a big thank you to my friend Captain Paul of Fish PNW for dropping off some incredible spot prawns! If you’re looking for a fun adventure this summer, make sure you book a charter with him to get your hands on the freshest seafood in all of Seattle!

Crispy on the outside, juicy and flavorful on the inside, Tàu Hủ Kỳ/Deep Fried Beancurd Shrimp Roll is the perfect little bite. Don’t sleep on this underrated dish! Recipe link in bio! #vietnamesefood

#ad Okay, hear me out—fish sauce in Caesar dressing actually makes PERFECT sense. Now if you didn’t know, fish sauce is just anchovies and salt, which are already key players in a classic Caesar. So when you use a high-quality one like Dear Mam, made from whole anchovies, you end up with a dressing that’s packed with umami and depth. And to really lean into my Vietnamese roots, I swapped out the usual croutons for something way better: crispy bánh mì croutons tossed in scallion oil. It’s crunchy, savory, and honestly the perfect way to tie the whole thing together. Recipe link in bio