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Phở khô nấu chân không (dry-style Pho cooked sous vide)

Beef cooked sous vide (under vacuum) for 24 hours with phở spices was so dramatically tender and flavorful and deserving of extra attention, serving phở dry-style was our way to highlight our favorite new star. Serving noodle soups dry with broth on the side showcases the flavors of the meats and emphasizes their textural interactions with the other ingredients, all before a rush of hot broth reconstitutes the noodle soup experience. Phở isn’t usually served this way, but we were inspired by the dry variant of Hủ tiếu Nam Vang (Phnom-Penh style noodle soup). Surprisingly, this style also made phở more drink-friendly (more on that later) !

Hot bowl of clear phở broth  served on the side of soft noodle and sous-vide cooked beef

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Anatomy of a phở spice bag

Anatomy of a phở spice bag

Toss this spice bag in your oxtail broth along with roasted onion and ginger and you’ll have a fragrant and delicious pot of phở 😀


Hello world!

We are excited to keep an online journal of our culinary ideas & experiments and meals we put together for friends and families.

The name of the blog refers to Limnophila aromatic, a plant commonly found in flooded rice fields, so the English common name is rice paddy herb. We love this herb for its distinctive floral flavor and its versatility. It’s an essential ingredient in “canh chua”. It’s also great in accompaniment with phở.

Even though it’s found throughout Southeast Asia, it’s only prominently used in Vietnamese cuisine, probably because of our love affair with fresh herbs. Large plates of fresh, raw vegetables and herbs are quintessentially Vietnamese edible centerpieces. Yet, this distinctive element is often overlooked in restaurants seeking to introduce Vietnamese cuisine to a wider audience. We intend for this blog to document our adventures in cooking while shedding light on other distinctive but similarly overlooked aspects of Vietnamese cuisine.