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  • Parboil Bones for Bone-Based Soup Broth

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I love street food and was excited for the #streetfoodcollab2021. There are so many amazing different street food I’ve tasted. I started thinking about Disneyland and how much I miss going there and miss the rides, food, and the different experiences each time with the girls. I decided to go with street food found on Main Street USA!
This Vegetarian bánh tằm bì, is a very unique vermicelli rice noodle bowl that, made with thick rice noodles, vegetarian bì (assorted thinly sliced vegetarian ham, tofu, sweet potatoes, carrots, jicama, roasted rice, and cellophane noodles) topped with fresh julienned cucumbers and herbs, and doused with vegetarian nuoc mam and sweet and creamy coconut milk. I also added some crunch to this amazing bowl with mom’s vegetarian egg rolls.
"If you are what you eat, then I only want to eat the good stuff." - Remy from Ratatouille
For my third entry for the #lnycookoff, hosted by @melissasproduce and @leekumkeeusa , I made a Garlicky Long Beans vegetarian dish using this week's mystery ingredient Chinese Long Beans!
I wasn’t always a fan of Indian food. I didn’t grow up around it and never ate it growing up. In my early twenties, I had a few bad experiences and was scared of it. It wasn’t until I tried 8 Elements Restaurant in SJ at my cousin's birthday that it all changed. I fell in love with all of their smooth and creamy, well-balanced, and perfectly seasoned dishes.
Mom was at the farmer’s market over the weekend and found some fresh and hard-to-find khoai mỡ tím, purple yam, and bought a few for herself and me so we can make canh, Vietnamese soup. The girls and I had a humble, traditional family meal for dinner tonight with some of my favorite comfort foods growing up that I still love today.

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