When grandma visited us during the early 2000s, she didn't cook much, but made Canh Rong Biển, Vietnamese seaweed soup, weekly to enjoy with steamed jasmine rice. She loved this soup. I personally thought it looked weird looking at first, with the dark seaweed floating all over the place, but grew to love it because... Continue Reading →
With all the Vietnamese cooking and BBQing that I do, I’m always trying to find new innovative ways to incorporate Vietnamese flavors into my BBQ and have had this idea for a while to smoke Thịt Kho in my Smoker! This Smoked Thịt Kho is essentially Pork Belly Burnt Ends prepared in Vietnamese Thịt Kho... Continue Reading →
I love Bánh Mì, Vietnamese sandwiches, and I love hot links, so bringing these amazing ingredients together is a match made in heaven for me. If you’re looking for the perfect 4th of July recipe and/or trying to figure out what to do with the leftovers, you gotta check this out! Hot Links are spicy... Continue Reading →
If you’re a fan of ribs, these smoked rich, tender, and beefy Beef Back Ribs are perfect. In between the bones are the most delicious and tasty beef. I bought a two pack from Costco and plan to use one rack for phở and one to smoke. I smoked these ribs hot and fast at... Continue Reading →
After Mrs. No Limit and Lily came home from the hospital, all the Vietnamese moms and aunties I talked to suggested she eat plenty of Canh Giò Heo, Pig Trotter soup, to assist with mama milk production. Word on the streets is that the gelatinous pig trotter, sweet carrots, and unripened papaya are perfect combination... Continue Reading →
We are reaching the peak of grill season and you will catch me grillin’ and chillin’ outside regularly with the family. Grilled Lemongrass Pork Skewers, Thịt Xiên Nướng Sả, is one of my absolute favorite things to grill over direct heat, and on a Weber Kettle Charcoal Grill is a plus! There’s nothing like the... Continue Reading →
Canh Bí Đỏ Tôm, Vietnamese Kabocha, and Shrimp Soup are such comforting and delicious Canh. I usually make it with tender pork riblets, but I made a quicker version making a broth with shrimp shells. For the shrimp balls, I added a few fresh shiitake mushrooms in the fridge and added it to the shrimp... Continue Reading →
Tomahawk Steaks is a great fun way to feed a crowd, celebrate a special occasion, or when you're in the mood for a luscious treat. I love presenting the mouth-watering tomahawk steak sliced with the bone left on the cutting board and love the rich intense beef flavor of the steak. My go-to method for... Continue Reading →
Japanese Curry is one of the girls' favorite types of curries and they love Chicken Katsu Curry because of the extra crunch and texture chicken katsu adds to the whole experience. The balance of textures and flavors of the crispy fried chicken and the flavorful curry sauce are so addicting, add some rice to it... Continue Reading →
My local Costco sells Pork Sparerib Portions, which are ribs that are made by cutting a regular slab of spare ribs lengthwise into strips. I like to buy it and cut the ribs into riblets, smaller bite-size pieces, to make soup and or braise for many Vietnamese recipes, but for this cook, I switched it... Continue Reading →
No Limit Cooking 