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Holiday meals 2010-2011

New post on new dishes soon, but for now please enjoy these pictures.

This year marked the first time we cooked holiday dinners for both sets of parents. Bird’s mom was so excited about the new dishes that she refused to stand by and watch. She ran amuck in the kitchen instead. My mom said she’s never had such a relaxing holiday, and we were “contracted to cater” my parents’ Tet dinner.


Our travelling kitchen, brought to Houston for Thanksgiving

Mozzarella Balloon floating in a bowl of clarified tomato juice.

Ceviche (gỏi cá kiểu Nam Mỹ), Grapefruit salad (gỏi bưởi) and Vegetarian steak tartare.

Bún Thang (Thang noodle soup) ingredients artfully arranged by Bird's mom

Watermelon infused with spices on top of fermented glutinous sweet rice (cơm rượu)

Not shown: Vịt Tiềm Bí, Pineapple and Tomato Dessert


Pictures coming: Christmas Eve Dinner

Christmas Day dinner:

Salt steamed chicken (gà hấp muối), Duck tataki, and Bossam

Lẩu Thái / Tom Yum hot pot

Back in Ann Arbor w/ leftover ingredients:

Banana Blossom and Duck Salad (served with Duck Congee) (gỏi vịt bắp chuối & cháo)


  1. Yay, I finally got to try mi` vi.t tiem. It was amazing. The duck was tender but chewy enough, and the broth so fragrant. I could definitely tell the yuzu smell. And I loved your mushrooms too.


  1. […] the original dish before we let imagination run free. We learned to make bossam for ourselves and families. I really liked the Korean way of boiling pork for bossam: pork belly was first blanched with […]

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