Follow Us on Twitter
Rau Om

Promote Your Page Too
Jul20

SF Street Food Festival voting & a give-away

We are so excited. Just as we finalized our nem chua packaging, we found out about the SF Street Food Festival. The timing cannot get any better: Nem Chua is the quintessential Vietnamese street food.

3 different packs of nem

We’re especially proud of our all natural Nem Chua. Do you know anyone who makes Nem Chua without the powder? We don’t, instead we know plenty of people who have given up delicious, addictive Nem because of the opaque chemical curing process. It took a lot of research and experimentation to retrieve the traditional way of making Nem, with only ground beef, pork skin, sugar, salt, and spices. We’d really love to be able to share Nem Chua with Vietnamese and non-Vietnamese alike at this festival.

But we need your help! We can only participate in the festival if we are in the top 4 among interested small businesses. Please go to http://www.sfstreetfoodfest.com/vote_for_your_vendor.php and vote for Rau Om (4th entry from the top). To vote: you need to log in with your Facebook account by clicking on the link at the top of the page before the vote button becomes clickable.

Please help us by getting your friends to vote as well (you don’t have to be in SF to vote). Please vote early! We only have about 7 days to get into the top 4. Decision will be announced on July 29th.

Please vote and then leave a comment in this post. We’ll select a winner through a random drawing for a complimentary pack of nem if we get selected to join the street food festival :)

Rau Om_Nem Chua

Thank you so much and hope we will be able to post about our experience at the Street Food Festival.

Jul16

Sương sâm (vine jelly)

We’ve been waiting a year to make some sương sâm (vine jelly). Yes, it took a year to nurture and grow this tropical vine in Michigan and harvest enough leaves for a few experiments. Sương sâm is a refreshing snack for a hot afternoon consisting of wobbling, jiggling blocks of fragrant leafy jelly served with ice and simple syrup. Sương sâm is available in the States in cans but if we wanted to explore its applications we needed the leaves. We were very excited to finally try our hands at making sương sâm from scratch. We also created watermelon flavored sương sâm, combining two refreshing summer snacks for unprecedented cooling power 😛

Watermelon sương sâm cubes

[Read more…]

Jul11

Gỏi dưa hấu heo quay / Watermelon salad with roast pork belly

Summertime in North America is the season of heat, watermelon, and family gatherings, and the perfect time to make and enjoy this refreshing and festive salad. The recipe was an original creation of Fatty Crab‘s Zekary Pelaccio and was written up by The New York Times, where we found it. Sweet and fluffy watermelon cubes tossed in an aromatic ginger cilantro dressing and tangy pickled watermelon rinds were coolly delicious contrasts against juicy roast pork belly. Spicy scallion, rau răm / Vietnamese coriander, and Thai basil completed this unusual salad that in its own way provided all the textural and flavor elements of gỏi (Vietnamese salad). The original recipe combined elements of Southern United States cuisine with spices and techniques chef Pelaccio encountered in Malaysia. We substituted his crispy fried pork belly for a star anise marinated roast pork that was more reminiscent of heo quay (roast pork), an ingredient associated with celebrations in Vietnam. We had no idea how one would classify a dish in which so many lineages were mixed together, but we felt perfectly at home serving and enjoying this salad out in the backyard with the rest of our family.

Watermelon salad with roast pork belly

[Read more…]

Jul07

Playing with gấc (spiny bitter/sweet/Cochinchin gourd) leads to vegan bò nướng lá lốt (grilled beef wrapped in lolot leaves)

Our experiments with colorful bánh tét and xôi (steamed sticky rice) started my fascination with gấc (spiny bitter gourd, sweet gourd, cochinchin gourd). Lamp and I both loved xôi gấc for its nuttiness and unique flavor. Gấc was also reported to be very well endowed with healthful phytochemicals. I was curious why such a colorful fruit with very distinctive taste is relegated to only one dish – sticky rice. I wanted to explore gấc’s potential when paired with other ingredients in different preparations. So far, we found we really liked pairing gấc & tofu wrapped in lá lốt (Piper lolot) and other herbs.

Tofu with gấc & lá lốt

[Read more…]