Thit Kho Xương

This is one of my FAVORITE Vietnamese dishes, however, I'm very hesitant to write a blog entry on Vietnamese Cuisine for fear that I don't serve my heritage enough justice. But I will try to share you my takes on some of my favorite Vietnamese dishes. My mom is from the south and my dad is from the middle. There are many differences in the style and overall cooking techniques between the different regions of Vietnam. I mainly know the southern style, so bear with me. 

Please note that I learned a lot about cooking through watching my cousin, Phoung, as I was growing up. She is only 6 years older but she took care of me, my sister and her little brother while we were growing up at our aunt's house in Trabuco Canyon. 

We didn't have the shiniest toys or the coolest clothes or even cable, but we managed and builded strong family bonds through those years and I couldn't imagine my life any different. Because of our parent's sacrifices, all four of us went on to college. Phoung is now a successful clinical pharmacist, married and has two hairy trolls. My cousin, Evan, is a teacher whom his students adore/ fear. LOL. Christina, my sister, is about to graduate this year with a Bachelors in Nursing. And I am a lost soul with a chemistry degree "pretending" to be a scientist.

Anyway, back to the recipe. I hope you try it and tell me what you think or what your version of this recipe is. :) Also, from my understanding, this is a very southern dish. 

INGREDIENTS:

1-2lb Pork Short Spare Ribs 

3-5 TBSP Fish Sauce

3 TBSP Agave Syrup (I use this in lieu of sugar because I feel agave has a deeper and roasted taste which transfers to the dish)

4-5 diced Garlic pieces

2 TBP cooking oil

1/2 C Water

Chopped cilantro (optional - I say that but honestly it is NOT a Vietnamese Dish without the cilantro)

*make sure your pan has a lid

INSTRUCTIONS:

1) Cut the pork into bite size pieces and mix with fish sauce and agave syrup in a mixing bowl for about 45 min. (You want to lightly marinate the meat...not saturate the pallet) 

2) In a pan lightly sauté the garlic with cooking oil until translucent

3) Add marinated meat at medium heat, so you can lightly toast the outside of the meat (> 3min)

4) Add water to pan and cover the pan with the lid

5) Reduce the heat a bit (not too low) and leave the meat to cook for 30-45 min (You want the water and marinate to soften the meat as well as the cartilage)

6) Once the meat is to your liking, take off the lid and bring the heat back up. The water will vaporize and caramelization will begin. (>10min)

7) Add cilantro and serve with rice and sliced veggies like cucumber and tomatoes.

<3

Fusion Food: A Yummy Mosaic

In America, we have the idea of the Melting Pot as a means of explaining the mixture of many different cultures. This term was first used by Crevecoeur in 1782 in Letters from an American Farmer. This idea still remains to strong in our culture. Crevecoeur's idea makes me feel that the ethnic roots are lost and are not distinctive. 

However, as much as I have pride in being an American, I don't think it as beautiful as the Canadian's version the Cultural Mosaic. Which makes me think that the individual pieces remain in their own uniqueness but collectively they create a beautiful picture.

Either metaphor you like, it really doesn't matter. I think food is a prime example of cultures meeting whether its spices or techniques, they all trace back to something/ some people.  Just thought I would have a nerd moment and share that with you to open up to this recipe. 

Anyway, back to this recipe. It was first taught to be back in Santa Cruz when I was living with a woman of African and Indian decent. She was such an amazing person with a very strong spirit and very interesting background. She was fluent in French (she helped me but conversing with me), went to boarding school overlooking the Himalayas  and was super bad ass in Mauy Thai. Absolutely an amazing person

When she taught me this recipe it was a fusion of her Ethiopian and Indian background. Over the years, I have added my Vietnamese influence into this recipe.  I hope you try this out and tell me what you think.

Ingredients:

- Tomatoes

- Spinach

- Yellow Onion

- Garlic Cloves

- Cabbage

- Chicken (other meats can be used but I think poultry has a nice palette and compliments many spices)

- Chicken Boullion ( Chicken Broth)

- Whole Cumin Seeds

- Bay Leaves

- Vietnamese Fish Sauce
- Soy Sauce

- Vegetable Oil
- Water


* cut all fresh veggies into bite size pieces except spinach, leave it whole.

Recipe:

- Sautee Garlic and Onions until translucent then add Bay Leaves (about 3 large leaves) and Cumin (~2tbsp)

- Add in 2 tbsp of Fish sauce along with one cube of chicken bouillon (if using chicken broth wait)

- Add chicken and brown the surface

- Add dices tomatoes & 1/2 c water (if use chicken broth, substitute for water)

-Let the sauce simmer at medium low until most of the chicken is cooked

- Add chopped cabbage, add another 2tbsp  of fish sauce & soy sauce

- When the chicken is about done, add the spinach and lightly mix it in for no more than 5 min (want the spinach to hold some of its shape)

Serve with Jasmine Rice and there you have it!

P.S. I'm still getting used to writing recipe so bare with me as I play around with writing styles.