Vietnamese Chicken Curry (Ca Ri Ga)

Ca Ri Ga

Curry(Must eat with a baguette!)

Hi friends!

It’s my day off and I feel so blessed. Especially because I get to wake up to my lovely Azma bug, my doggie:

Good Morning Azma

I’m such a proud mommy. Sighs, my dog Azma, she melts my heart. Sorry, I had to share this photo. Anyways, this past Monday was the Inauguration of President Obama. My boyfriend and I endured the freezing cold to embrace the excitement and witness history in the making. Such an experience! It was just so unfortunate that it was such frigid temperatures. The cold really inspired to make this dish, something my mom made for my sisters and I growing up. This isn’t my mom’s recipe per se, but its pretty darn good. I used half of the curry to make pot pies-ughhhh so comforting! The next post will be the curry pot pies!

Vietnamese Chicken Curry

  • 2 large pieces of chicken thighs, diced into cubes (or breast, whichever you prefer)
  • 1-2 cloves garlic, minced
  • 1 stalk of lemongrass (finely mince about 1 tbs) save remainder of white stalk for broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tbs Massaman curry paste, divided in half (or curry powder if you don’t have curry paste)
  • 1 tbs peanut oil
  • 1 cup coconut milk
  • 3 cups chicken stock
  • 1 1/2 cup potatoes, peeled, cut about 1 inch pieces
  • 1 1/2 cup carrots, peeled, cut into chunks
  • 1 large yellow onion, peeled, cut in wedges
  • 2 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • 1 green onion, thinly chopped
  • 1/4 chopped cilantro

Pot Pie

  • 1 sheet store bought pie dough or puff pastry
  • 1 egg
  • 1 tbs water

Combine the chicken cubes, garlic, lemongrass, 2 tablespoons of curry, salt and pepper together to marinate. Refrigerate for 30 mins or more.

While the meat marinates, prepare your vegetables, peel, wash, and cut. If using puff pastry, make sure to let it thaw.

In a large pot or dutch oven on medium heat, add the oil and brown the chicken along with an additional 2 tbs of curry paste. When the chicken in cooked, 3-5 minutes, add coconut milk. Stir together for another minute and then add chicken stock and the remaining stalk of lemongrass.

Add carrots and potatoes into the broth. Add the onions when its about to boil. Bring to boil and reduce to low heat and simmer until vegetables are just soft. Stir in fish sauce and sugar. Garnish with green onions and cilantro. Serve with warm baguette.

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Crispy Crab Cake Patties



This was heavenly and super easy.

  • 1/2 cup finely crushed crackers or bread crumbs
  • 1 egg, beaten
  • kosher salt & freshly ground pepper
  • few dashes of cayenne
  • 1 clove of garlic, minced
  • 1/2 lemon, juiced
  • 1 teaspoon of dijon mustard
  • 2 green onions (green and white parts), finely chopped
  • handful of parsley, finely chopped
  • 1/4 cup chile garlic mayonnaise (recipe below)
  • 1 pound crabmeat, picked free of shells
  • 2 tablespoons of canola oil

Combine all ingredients in shallow bowl, leaving some of the crushed crackers for dredging. Gently fold in the crabmeat, careful to maintain the lumps of crabmeat. Form into patties (4-6, depending on size). Dredge in remainder of finely crushed crackers (or panko) and refrigerate for 1-2 hours to firm.

Heat oil in heavy large skillet over medium heat. Add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve with remainder of chile mayonnaise, topped with alfalfa sprouts and a poached egg.

Chili Garlic Mayonnaise

  • 3/4 cup mayonnaise
  • 1 clove of garlic, finely minced
  • 1 tablespoon of garlic in chili sauce- found in Asian markets (if not, sriracha/hot sauce will do)

Mix all ingredients thoroughly.

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Baked & Wired

Should be a landmark in DC. Their baked goods crafted by artisanal hippies and hipsters is changing the meaning of munchies! I had to curve that crazy sweet tooth of mine so I made my boyfriend hurry and drive me in the cold night rain right before it closed! Mmm mmm.



Grilled (Not So Vietnamesey) Meatballs


Nem nuong are delicious vietnamese pork meat balls. A lot of my recipes are variations of traditional recipes. Sometimes its out of laziness, or shall I say, simplified for the busy working world. Other times, it turning up the flavor volume and making it more exciting. I think this recipe is a little bit of both.

Grilled Pork Meatballs

  • 1 tablespoon of soy sauce
  • 2 teaspoons of fishsauce
  • 1 tablespoon sugar
  • 1/4 teaspoon black pepper
  • 2 shallots finely diced
  • 1 garlic clove minced
  • 2 teaspoons of finely minced ginger
  • 2 tablespoons cornstarch
  • 1 pound ground pork
  • handful of parsley leaves fined chopped
  • 1 cup finely diced shiitake mushrooms
  • 8 bamboo skewers, soaked in water for 30 minutes
  • Canola oil for brushing


  • 1 tablespoon eel sauce
  • 1 teaspoon sriracha
  • 2 teaspoons of lime
  • 1 tablespoon of honey
  • dash of soy sauce

In a bowl, whisk together the soy sauce, fish sauce, sugar, black pepper, shallots, garlic, ginger and cornstarch. Stir in the shallots and parsley. Add mixture to the pork and mushrooms in a large mixing bowl and incorporate everything together by hand (the best cooking utensils ever).

Form the mixture into roughly 30 meatballs, each about 1.5  inch in diameter (or however big or small you like). Thread 3-6 meatballs onto each skewer. Refrigerate for 30 minutes to firm them slightly.

Heat a grill pan or outdoor grill, brush the meatballs with oil and cook, turning often until nicely browned on all sides, 7-8 mins.

Whisk all of the ingredients for the sauce and genlty toss the meatballs in the sauce.

Serve with lettuce, rice, pickled carrots, etc. Garnish with sliced scallions.

Bee’s Knees Cocktail


I’ve had my fair share of “let’s drink b*tches!” kind of moments… and then I wake up not remembering the end of the night or which of my friends/sisters/boyfriend tucked me in bed with a plastic bag nearby. Let’s just say, I’ve matured immensely and I enjoyed a stiff and refreshing cocktail every now and then (everyday maybe). My favorite cocktails now-a-days are the ones made with gin. Gin just gives cocktails such a refreshing kick. I love it. Hendricks is a GREAT gin with cucumber and rose flavors; I’ll use it whenever I get my hands on some. So I want to share one of my all-time favorite cocktail recipes which can date back to the Prohibition period. You’ll love this!

Bee’s Knees

  • 1 tablespoon honey
  • 1 fluid ounce gin
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice

Combine all ingredients and shake vigorously with ice. Strain into your favorite cocktail glass (all I had was a margarita glass. hehe). Garnish with orange slices or orange peel (the peel provides great flavor).

Tips: Combine 2 parts honey to one part hot water for easy mixing.

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