Alissa Nguyen Won
@alissanguyen_ • 3,400,000 subscribers
Videos
SHORTCUT KIMCHI INGREDIENTS 3-4 lbs napa cabbage 1 cup sea salt/ kosher salt 1 cup room temp KIMCHI PASTE 3/4 cup gochugaru (korean pepper flakes) 3/4 cup hot water 3.2oz apple sauce packet (1 packet)* 6 TBSP fish sauce 3 TBSP sugar 8-10 cloves minced garlic 12 scallion, cut 1.5-2 inch wide 1 cup carrots, julienne *may substitute apple sauce with 3/4 cup apple juice 1. Cut Napa cabbage into quarters. Cut the core off Napa cabbage an then cut 1.5-2 inch wide. 2. Sprinkle 1 cup of sea salt and 1 cup water over your Napa cabbage. Combine well. Allow this to sit while you prep the rest of your ingredients and allow this to sit for 30 mins. (Note: I sprinkled 1/2 cup of sea salt and water at a time) 3. After 30 minutes, your Napa cabbage with decrease in size. Rinse and wash throughly under cold water 2-3x. On the last round, make sure you squeeze out any extra liquid 4. Make your KIMCHI PASTE. Mix all of your ingredients listed under KIMCHI PASTE. Measurements can be adjusted according to preference 5. Now combine your Napa cabbage with your kimchi paste. Mix well. Store in an air tight container at room temp for a couple of hours and then move into the fridge. Note: I love eating my kimchi as soon as I finish make it but it’s all preference on how fermented/ sour you like it. Kimchi is good for 3-6 months.
Alissa Nguyen Won58,300,000 просмотров • 3 лет назад
NEM CHUA – VIETNAMESE FERMENTED PORK/ BEEF Recipe is from my bestie @Tracey Le | JustlikeMoms 1 lb ground beef 1 bag of bi tuoi (cooked sliced pork skin, watch video to see what brand) 1 packet of nem chua seasoning (Lobo Brand) 4 thai chilis, minced 4 cloves of garlic, minced ¼ cup sugar GARNISH Thinly slides garlic Thinly sliced thai chili Vietnamese coriander 1. You need ¾ bag of bi tuoi (cooked pork skin). Soak in water for 10 mins. After 10 mins, rinse and drain… make sure to squeeze out any excess liquid on the last round of rinsing. Cut pork skin to make the strands sorter 2. In a mixing bowl, combine: 1 lb ground beef, minced garlic, minced thai chili, nem chua seasoning (silver bag included) and ¼ cup of sugar. Mix well. (note: if u don’t mix well, you will have brown spots on your nem chua) 3. Place meat mixture into a zip loc bag and roll it out evenly. Make sure to fill the corners of your Ziploc back with meat mixture. Roll it out to your desired thickness. Take the unfilled part of your Ziploc bag and wrap it around ur meat mixture. Remove as much as possible 4. Secure your Ziploc bag with tape to ensure it holds shape. Leave it flat on the counter with a heavy object; like a book, on top. Make sure the object is as wide as your ziplock bag. 5. Leave it to ferment on the counter for at least 7 days. 6. After 7 days, remove your nem chua from the ziploc bag and cut it into desired shape and size. 7. Now assemble each nem chua with: garlic slice, thai chili and Vietnamese coriander. Wrap it tightly with cling wrap (watch my video for clarification)
Alissa Nguyen Won9,300,000 просмотров • 1 год назад
ZUPPA TOSCANA SOUP 1 lb ground Italian sausage 1 onion, diced 2 TBSP minced garlic 1.5 lbs potatoes, diced (I used gold potatoes) 6 cups chicken stock/ broth 1 cup heavy whipping cream 2 handful kale Salt and black pepper to taste 1 pack of bacon (16 oz), for topping 1. Cut bacon into small pieces and then cook on a skillet without any oil until your bacon is nice and crispy. You will be topping your soup off with this. 2. In the same pot, cook your Italian sausage until cooked through then remove from heat. 3. In the same pot, cook your diced onions for 5 minutes. Then add garlic and cook for another minute. 4. Then add: potatoes, chicken stock and cooked sausage back in. Bring to boil then reduce heat and simmer for 10-15 minutes or until potatoes are fork tender. Then add in heavy whipping cream and kale. Cook this for ~5 minutes. Season with salt and black pepper to taste. 5. Serve topped with bacon bits.
Alissa Nguyen Won8,900,000 просмотров • 1 год назад
ROTISSERIE CHICKEN PHO 1 chicken rotisserie chicken 1 onion, roasted 1 knob of ginger, roasted 5 quarts of water Rock sugar the size of a golf ball (can also use regular sugar 1-2 TBSP is good) 2 TBSP fish sauce 2 tsp salt PHO SPICES (in case you can’t get access to the pre made bag) 2 star anise 1 cinnamon stick 1 cardamom pod 1 TBSP coriander 1 TBSP fennel seeds ½ tsp cloves - Toast everything on a dry skillet ADDITIONAL INGREDIENTS Pho noodles Chopped scallion Chopped cilantro Thinly sliced onion (purple or yellow) Siriracha Hoisin sauce Black pepper Thai basil Bean sprouts INSTRUCTIONS 1. Shred off all the chicken from your carcass and set it to the side. 2. in a large enough pot, add all of your ingredients: chicken carcass/ bones, (toasted) onions, (toasted) ginger, (toasted) spices, water, rock sugar, fish sauce and salt. Bring this to a boil. As it comes to a boil, you will get foam that floats to the top… scoop it out. Once broth boils, reduce heat and simmer for 30 minutes. (simmer with lid on) 3. After 30 minutes, remove your spice bag. At this point, you can continue to simmer or you can prepare a bowl of pho. 4. Watch my video to see how you can prepare a bowl of pho
Alissa Nguyen Won7,200,000 просмотров • 1 год назад
OXTAIL PHO PHO 3-4 lbs beef bones 2 lbs beef shank 2 lbs of oxtail 5 liters water 1 large onion 1 large ginger SPICES: 2 TBSP coriander 2 TBSP fennel ½ tsp cloves 2-3 cardamon pods 2 cinnamon sticks + a few baby cinnanmon sticks 3-4 star anise FOR SEASONING Fish sauce Salt Sugar/ rock sugar Chicken bouillon Mushroom bouillon/ seasoning MSG TO ASSEMBLE A BOWL: Pho noodles Oxtail Beef shank Chopped scallion Chopped cilantro Thinly sliced onions Thai basil Rice patty herbs Bean sprouts Black pepper Hoisin sauce Siriracha Lime At night when you to go to bed, turn off the heat. Just make sure you turn it back on the next morning. It will not go bad over night and it will still be hot to touch in the morning. Make sure you bring this back to a boil and then reduce heat.
Alissa Nguyen Won6,200,000 просмотров • 1 год назад
LEFT OVER TURKEY PHO 1 left over turkey (mine was 12 or 14 lbs, I cant remember) 1 large onion 1 large knob of ginger PHO SPICE* 10 liters of water (or enough to cover turkey bones) 2 large pieces of rock sugar *1.5 oz bag of prepared pho spices or you can make your own (see blow for ingredients) PHO SPICES 4 star anise 1 cinnamon sticks 1 black cardamom pod ½ tsp cloves 1.5 TBSP fennel seeds 1.5 TBSP coriander seeds TO SEASON: Salt, fish sauce, chicken bouillon, sugar, MSG (optional) FOR SERVING: Chopped scallion, chopped cilantro, thinly sliced onions, bean sprouts, mint leaves/ herbs, hoisin sauce, sirarcha, black pepper, chili oil/ sate
Alissa Nguyen Won3,200,000 просмотров • 11 месяцев назад
BANH CANH BROTH 6 lbs pork bone (pork riblets or spare ribs work as well) 1 large onion or 2 small, peeled 4 quarts water 1.5 TBSP salt CRAB MIXTURE ¼ cup anatto seed oil* 1 bulb minced garlic 1 shallot, minced 2x 14oz containers of frozen crab meat, strained* 2 tsp paprika * I used 2 containers of frozen crab meat because I wanted some as a topping and some inside my broth. * to make annatto seed oil, heat up 1 cup of oil (I used avocado oil) and 1 TBSP of annatto seed. Cook until oil starts to bubble/ boil and then immediately strain seeds out. Note: be careful not to burn this because the seeds will become bitter and so will your oil. This step does not take long so do not leave unattended. This is just for color so if you don’t care about your broth being red/ orange, you can skip this step. SLURRY/ THICKEN YOUR SOUP 1 cup cornstarch + 1 cup water, mix well ADDITIONAL INGREDIENTS Banh canh noodles Scallion, topping Cilantro, topping Fried shallots, topping Lime Sambal/ garlic chili paste Fish sauce, to season Salt, to season Sugar, to season Chicken boullion, to season MSG, to season INSTRUCTIONS 1. In a clean pot, add par boiled pork bones, 1 onion and 1.5 TBSP salt. Turn on heat and bring to a boil. Once boiling, reduce heat and simmer for ~1 hour. Note: during this process, you might get some foam, impurities that float to the top, make sure you skim this out. Doing this will allow your broth to be nice and clear 2. While your broth is simmering, make your crab mixture. Heat up ¼ cup of annatto seed oil and sauté minced garlic and shallots. Once fragrant, add your crab mixture and 2 tsp paprika. Sauté for 5-10 minutes. After 5-10 minutes, remove and set aside. Note: I used frozen crab but you can use any kind (canned crab, fresh crab, etc) 3. I am using large prawns/ shrimp so make sure to clean these accordingly. I like to cut off the antenna and legs. 4. By now, your broth should be done. Remove the onions and discard. Remove pork bones/ribs and reserve as a topping. Cook shrimp/ prawns in your broth and remove to serve as a topping later when you assemble your bowl. 5. Add ½ of your crab mixture into your pot and combine well. Reserve the other half as a topping. 6. Season your broth to your preference using fish sauce, salt, chicken bouillon, sugar and/or MSG. 7. Optional: you can eat banh canh with a watery broth or you can thicken. To thicken, combine 1 cup cornstarch and 1 cup water. Slowly pour this into your broth and watch it thicken. Note: you must do this when your broth is HOT to activate the thickener. 8. Once your broth is done assemble a bowl using: banh canh noodles, prawns/ shrimp, pork bones/ riblets, broth, crab mixture, chopped scallion, chopped cilantro, fried shallots, fresh lime juice and any other toppings you prefer.
Alissa Nguyen Won1,700,000 просмотров • 7 месяцев назад
BO KHO – VIETNAMESE BEEF STEW BEEF MARINADE 2 LBS CHUCK ROAST 3 TBSP minced garlic 1 TBSP chicken bouillon ½ TBSP salt 3 TBSP fish sauce 3 TBSP hoisin sauce 1 oz bo kho spice (1/2 bag of gia vi nau bo kho)* *1 bag of bo kho seasoning is 2 oz BEEF STEW 3 TBSP minced garlic 1 oz bo kho spice (1/2 bag of gia vi nau bo kho) 1/3 cup ketchup 2 TBSP hoisin sauce 6 stalks of lemongrass* 2 cans chicken broth (14.5 oz each can) 1 can coco rico / coconut soda (12 oz each can) 1 yellow or white onion, cut into chunks *when using lemongrass, only use the thicker stem part, about 6 inches of it (cut into 3 in piees), discard the leafy end. Use the spine of ur knife and carefully bruise/ hit the stem of your lemongrass to release its’ aroma. You can also use 6 TBSP minced frozen lemongrass which is what I did. Note, if you are using minced lemongrass, your stew will have texture so if you don’t like that, then use lemongrass stalk. OR when serving, you can pour your stew thru a strainer to collect any minced lemongrass. ADDITIONAL INGREDIENTS 5 carrots, skinned and cut 1 inch Oil, for cooking Cornstarch slurry (2 TBSP cornstarch + 2 TBSP water) FOR SERVING: Noodles (I used rice noodles/ pho noodles0 French baguette/ crusty bread/ French roll Rice Chopped scallion Chopped cilantro Thinly sliced onions INSTRUCTIONS 1. Wash your chuck roast. Pat chuck roast dry. Cut chuck roast into large chunks. Place chuck roast into a large mixing bowl and season with: 3 TBSP minced garlic, 1 TBSP chicken bouillon, ½ TBSP salt, 3 TBSP fish sauce, 3 TBSP hoisin sauce and 1 oz (1/2 a bag) of bo kho seasoning. Combine well and marinate for 4 hours in the fridge or overnight for best results 2. After your beef is done marinating, turn on your INSTANT POT and put it on SAUTE mode. Wait for your INSTANT POT to say HOT. Once it says HOT, heat up some oil and saute 3 TBSP minced garlic. 3. When your garlic is fragrant, add 1 oz bo kho seasoning, 1/3 cup ketchup, 2 TBSP hoisin sauce and 6 stalks of lemongrass (6 TBSP minced lemongrass). Saute for 2-3 minutes. 4. After 2-3 minutes, add your marinated beef and saute for 5 minutes making sure to mix every so often. 5. After 5 minutes of sauting your beef, add 2 cans chicken broth, 1 can coco rico, 3 cups of hot water and 1 onion. Pressure cook for 25 minutes, NPR 10 minutes (NPR= natural pressure release) 6. After pressure cooking, add your carrots, cover and continue to pressure cook for 3 minutes. 7. Once your done pressure cooking, switch your instant pot over to saute mode add cornstarch slurry. This will slightly thicken up your stew. Your stew is done, assemble a bowl 8. You can serve with noodles, bread or rice. For your toppings, I like to use: chopped scallion, chopped cilantro and thinly sliced onions.
Alissa Nguyen Won2,900,000 просмотров • 1 год назад
🥗 VIETNAMESE CHICKEN SALAD (USING A ROTISSERIE CHICKEN) Salad Ingredients 1 small cabbage, thinly sliced 2 carrots, julienned ¼ cup cilantro, chopped ¼ cup basil leaves, chopped 2 tbsp roasted peanuts, crushed Meat from 1 rotisserie chicken, shredded Instructions - Add the cabbage, carrots, cilantro, basil, peanuts, and shredded rotisserie chicken to a large mixing bowl. - Toss until well combined. - Pour the dressing over the salad and toss again until evenly coated. - Top with pickled red onions before serving. Note: This salad is very forgiving. Feel free to adjust the amount of herbs, vegetables, or peanuts to suit your 🧅 QUICK PICKLED RED ONIONS Ingredients ½ red onion, thinly sliced ½ cup warm water ½ cup vinegar 2 tsp sugar Instructions - In a small bowl or jar, combine the warm water, vinegar, and sugar. Stir until the sugar has dissolved. - Add the sliced red onions and submerge them in the liquid. - Let sit for at least 30 minutes before serving. For best flavor, refrigerate for a few hours or over night 🐟FISH SAUCE DRESSING Ingredients 1 can Coco Rico (12 oz) ¼ cup sugar 2 tbsp garlic, minced ¼ cup fish sauce 2 tbsp vinegar 1 tsp sambal oelek or garlic chili paste Instructions - Combine all ingredients in a bowl or jar. - Whisk or shake until the sugar has completely dissolved. - Taste and adjust as needed. Note: My preferred fish sauce is naturally sweeter, so you may want to reduce the sugar or add a little extra fish sauce depending on your taste preference.
Alissa Nguyen Won149,800 просмотров • 26 дней назад
How I Make Thịt Kho Without Spiking Blood Sugar (Vietnamese Caramelized Pork Ribs) PRE DIABETIC FRIENDLY THỊT KHO (PALEO) MARINADE • 2 lbs pork ribs or riblets • 1 shallot, minced • 2 TBSP minced garlic • ½ tsp black pepper • 1 TBSP coconut sugar • 2 TBSP fish sauce CARAMEL • 2 TBSP avocado oil • 2 TBSP coconut sugar ADDITIONAL INGREDIENTS • 2 bottles Vita Coconut Water (11.1 fl oz each) • 1 TBSP fish sauce • Chopped scallion (garnish) • Chopped Thai chilies (optional) • Water + salt to clean pork ribs INSTRUCTIONS 1. Clean the pork ribs: Soak ribs in water + salt for 10–15 minutes. Rinse, drain, and pat dry. 2. Marinate: Combine ribs with shallot, garlic, black pepper, coconut sugar, and fish sauce. Marinate for at least 20–30 minutes. 3. Make the caramel: Add avocado oil and coconut sugar to a wok or skillet before turning on the heat. Cook on medium low until the sugar melts and caramelizes. (It will look rubbery at first — totally normal — then turn into a dark, tar like caramel.) 4. Add the marinated ribs to the caramel. Cook 3–5 minutes, until no pink remains. 5. Add coconut water and 1 tbsp fish sauce. Bring to a boil, then reduce to a simmer for 30 minutes. Skim off foam/impurities as they rise. 6. After 30 minutes, uncover and turn heat to high. Cook 5–10 minutes until the sauce reduces and thickens. Garnish with scallion and Thai chilies.
Alissa Nguyen Won811,600 просмотров • 4 месяцев назад
KATHIEW - CAMBODIAN PHO @Tiny🇰🇭 6-7 lbs beef bones 1 large onion (charred) 2 shallots (charred) 1 large piece of ginger (about the palm of your hand, charred) 1 bunch cilantro (stems only, smashed) 8 scallion (stem white part only, smashed) 1/4 cup sugar or 2 gold ball size rock sugar* 2 TBSP salt* 3 TBSP chicken bouillon* 1/4 cup fish sauce* 2x 2.7 oz pho spice seasoning (the blue bag) 5 stalks of celery (cut 2-3 inch wide) 5 carrots (peels and cut 2-3 inches wide) 2 TBSP fried garlic* 12-14 liters filtered water More water (as needed) * these are all estimates ADDITIONAL INGREDIENTS: Pho noodles Thinly sliced beef (I used eye round) Hoisin sauce Sriracha Beef flavor paste (please watch video to see what this looks like) Chili oil Soy sauce Black pepper Fried garlic Cilantro (chopped) Scallion (chopped) Onion (thinly sliced) Bean sprouts Beef balls (optional: cut in 1/2 or 1/4) 1. BLANCH: add your beef bones into a large pot and fill it with water. Turn on heat and bring to boil. Once boiling, leave it to boil for 2-3 minutes before turning off heat. Drain, rinse and wash your beef bones under cold water. Make sure to use your thumb to rub/ scrub of any scum. Be careful doing this as there may be small, sharp bone fragments. 2. CHAR: peel and cut onions, shallots, and ginger in half. On a dry skillet, char your aromatics until its slightly blacken 3. CILANTRO AND SCALLION: using a mallet, spine of your knife or something hard, lightly smash your cilantro stems and the whites of your scallion. 4. In a clean, large stock pot, fill it with you beef bones, 12-14 oz of water, charred onions, ginger, shallots, sugar or rock sugar, salt, chicken bouillon, smashed cilantro stems, smashed scallion stems, fish sauce, pho spice seasonings (the blue bag, please watch video to see what it looks like), celery, carrots, and fried garlic. Bring this pot to boil. 5. Once your pot is boiling, reduce heat, cover and simmer for 7-8 hours (note: fill water back to the line as needed. I filled it during the 2, 4 and 6 hour mark) 6. Once your broth is done cooking, discard everything inside (beef bones, celery, carrots, onions, ginger, etc). Pour your broth through a fine strainer. Taste test and season to preference. 7. When you’re ready to eat, cook your noodles in boiling water. And top it off with you desired toppings: thinly sliced beef, hoisin sauce, sriracha, beef flavor paste, chili oil, soy sauce, black pepper, fried garlic, cilantro, scallion, onion, bean sprouts, beef balls. (Note: I cooked the beef balls in the pot with my broth)
Alissa Nguyen Won3,100,000 просмотров • 2 лет назад
CUCUMBER SALAD/ CUCUMBER KIMCH 3-4 Persian cucumbers 1.5 TBSP gochugaru 1.5 TBSP rice vinegar 1/5 TBSP apple juice 1.5 TBSP sesame oil 1.5 tsp sugar 2 tsp sesame seeds Minced garlic - combine this all together. You can eat this immediately. - This is not something I would recommend making a large batch of. It’s good only for 2-3 days after words… you CAN go longer than that but personally, I don’t think it’s good
Alissa Nguyen Won3,800,000 просмотров • 3 лет назад
KOREAN LETTUCE SALAD Recipe: maangchi.com SALAD DRESSING: 1 head of lettuce, chopped* 2 cloves of garlic minced 1 green onion, chopped, 1/2 an onion, sliced thinly 2 TBSP soy sauce 1 tsp fish sauce (or salt) 1 tsp sugar 1 TBSP distilled white vinegar 2 TBSP Korean pepper flakes (gochugaru) 1 TBSP sesame oil 1 TBSP toasted sesame seeds ⁃ Mix this all together until well combined ⁃ Combine with lettuce when read to eat. *red or green leaf lettuce is preferred but I personally love romaine lettuce
Alissa Nguyen Won3,900,000 просмотров • 3 лет назад
ASIAN STYLE GARLIC NOODLES note: I did not measure my garlic & scallion in the video but i have it measured down below. Feel free to add more or less INGREDIENTS 1 lb noodles* 4 TBSP butter 4 TBSP minced garlic 3 chopped scallion Oil, for cooking *I used pancit noodles. You can also you spaghetti noodles, fetticini noodles, egg noodles, ramen noodles, etc SAUCE 2 TBSP brown sugar 2 TBSP oyster sauce 1 TBSP fish sauce 1 tsp dark soy sauce ½ tsp mushroom powder or chicken powder ½ tsp black pepper - Mix this all together INSTRUCTIONS 1. Prepare your noodles. If you are using pasta like spaghetti/ fetticinni noodles, cook the noodles accordingly to the package. If using pasta, I like cooking them al dente. If using fresh noodles like egg noodles/ pancit noodles, then microwave for ~1 minute or you can give them a quick dunk in boiling water. These noodles are typically already cook so you just need to loosen them up. You can find in the refrigerator area of the Asian grocery store. 2. In pan or work, heat up some oil and add 4 TBSP unsalted butter. Once butter melts, add 4 TBSP minced garlic and 3 chopped scallion. Cook for 2-3 minutes or until fragrant. 3. Add all of your ingredients listed under SAUCE. (note: I like to mix my sauce in a small bowl and pouring in all at once.) 4. When SAUCE starts to boil/ bubble, add your noodles and combine well. 5. Enjoy as is or top it off with some parmesan cheese.
Alissa Nguyen Won715,800 просмотров • 8 месяцев назад
MEXICAN RICE Recipe by: @Itzel🤍 ½ yellow onion 2 cups white rice, unwashed 4 cups water 2 spoon tomato bouillon 1 spoon chicken bouillon Dash of cumin Dash of garlic powder 2-3 sprigs of cilantro (optional) Oil for cooking 1. In a pan, heat up some oil and add ½ of a yellow onion and 2 cups of white rice. Get your rice toasted so its slight browned/ golden. 2. Once rice is toasted, add 4 cups of water, 2 spoon tomato bouillon, 1 spoon chicken bouillon, a dash of cumin and garlic powder. 3. Combine well and optional but highly recommended, I like to add 2-3 sprigs of cilantro into my rice before I cover and let it cook. 4. Turn down heat, cover and let this cook for 20 minutes. 5. After 20 mins, remove cilantro and fluff rice. Note: rice might seem a little watery but trust the process.. continue to fluff rice and allow it to steam.
Alissa Nguyen Won570,200 просмотров • 7 месяцев назад
MINI ONION BOIL WITH FRESH PEARL ONIONS 1 lb pearl onions, fresh 1 stick unsalted butter, melted ½ tsp cayenne pepper ½ tsp garlic powder ½ tsp smoked paprika ½ tsp lemon pepper ½ tsp dried parsley ½ tsp old bay ½ tsp slap ya mama 1 tsp sugar 1 heaping spoonful fresh minced garlic INSTRUCTIONS 1. Cut the root end off your pearl onions. Bring a pot of water to boil, cook pearl onions for 1 minute and then give them an immediate ice bath. From here, you should be able to peel your onions. You can 1) pop the onion out from its first layer/ first shell or 2) peal off the skin. Place onions onto an oven safe dish. Note: if you pop the onion out, you are sacrificing the first layer. This method is much faster than if you were to peel the onions. 2. Next, make your sauce: melt 1 stick of unsalted butter. Then add: cayenne pepper, garlic powder, smoked paprika, lemon pepper, dried parsley, old bay, slap ya mama, sugar and fresh minced garlic. Mix well. Pour this sauce over your onions. 3. Cover onions and bake at 375F for 40-45 minutes then broil for 2 minutes. 4. Let stand for 10 minutes before enjoying.
Alissa Nguyen Won393,500 просмотров • 6 месяцев назад
(PART 2 OF 3) HU TIEU KHO / DRIED PHO SOUP 3 lbs pork bone, parboiled 2 shallots, roasted ½ yellow onion 1/3 cup dried shrimp 2 pieces of rock sugar about the size of your thumb each 3 liters water 1 TBSP fish sauce 1. Par boil pork bones. Roast shallots in airfryer 400F for 10 minutes. I cut my shallots in half length wise 2. Once you have everything prepared, throw it all into an instant pot: par boiled pork bones, roasted shallots, ½ of a yellow onion, 1/3 cup dried shrimp, 2 pieces of rock sugar, 3 liters of water and 1 TBSP fish sauce. Note: if you do not have an instant pot, you can do this on stove top. For stove top method: par boil beef bones and roast shallots. Then toss all of your ingredients into a large enough pot and fill with 3 liters of water. Bring this to a boil and then reduce heat to simmer and simmer for 2 hours.
Alissa Nguyen Won416,800 просмотров • 9 месяцев назад
I love ordering @Factor_ because of how good the food is and how convenient it is. When my son goes down for a nap, I get so caught up in household chores that by the time I remember to eat, I'm always overly hungry and my baby is about to wake up. With Factor Meals, everything is prepared from fresh ingredients and it only takes a couple of minutes to heat up! Use code ALISSAN50 in my bio for 50% off your first order #FactorPartner
Alissa Nguyen Won1,200,000 просмотров • 3 лет назад
