Tag Archives: egg

Com Bi | Vietnamese Shredded Pork

I’ve been eating shredded pork since I can remember. It is a very traditional Vietnamese dish which my family still regularly makes. It is quite Vietnamese in the sense that there are very few components but they all compliment each other very well. I feel like what a lot of the modernization of cuisines all over the world have in common is this notion of keeping what is important to the classics and getting rid of anything nonessential. On top of more tasteful plating, I feel like there is definitely a more minimalist approach to food these days. I suppose that is why I’ve found it a bit more difficult to modernize Vietnamese food compared to other cuisines since traditional Vietnamese cuisine is fundamentally minimalistic already. Thus, although this shredded pork recipe is not by the book traditional, I wouldn’t say any modernization really happened.

Shredded Pork

Ingredients:

  • 200g pork chop
  • 2 tbsp roasted rice powder
  • 1 clove garlic
  • 2 tbsp fish sauce
  • 1/2 tbsp sugar
  • 1 tsp white pepper
  • salt to taste

Method (Pork): 

  1. Cook the pork chop in a pan with butter until golden brown and cooked all the way through.
  2. Take out and cut into matchsticks and reserve in bowl.
  3. In a clean pan melt butter on medium high heat and add in garlic, sugar, fish sauce, and white pepper.
  4. Add the pork chop matchsticks back to the pan and incorporate over medium heat.
  5. In a separate pan warm up the roasted rice powder on medium low heat.
  6. Incorporate all ingredients from both pans.

Ingredients (Pickled Carrots):

  • Equal Parts water and white vinegar
  • sugar and salt to taste
  • carrots

Method (Pickled Carrots):

  1. Place the sugar, salt, water, and vinegar in a pot and bring to a boil.
  2. While this is happening julienne your carrots and place in a jar.
  3. Pour the boiling pickling liquid into the jar of carrots and leave overnight. (They will last for 4-6 weeks in the fridge)

I like to serve the shredded pork on rice. I top the pork with a medium fried egg and some pickled carrots and fresh cucumber. I like to finish the dish with chives, chive flowers, and some homemade fish sauce (I will blog about this soon).

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Sunny English Muffin

Today I woke up to a very depressing, grey view from my apartment. There is a chance it might not be cloudy and rainy when this post is published but I assure you it is grey and rainy right now. If there is one thing that is sure to dampen my mood, it’s rain. I dragged myself out of bed and made it to the kitchen after what I’m now estimating was 20 minutes. All the signs pointed to cereal. First, I felt really lazy. Second, I had just enough milk for one last bowl of cereal and I was going grocery shopping later that day. Third, I felt lazy.

But there was something special about today. I have no idea what happened to me but as I went for the milk I stopped. Without even thinking about what I was going to make I went for the eggs. While I was taking out the eggs from the fridge, without any thought at all, I grabbed the english muffins sitting on top of the counter with my other hand. This kept happening over and over again with more ingredients. Before I knew it – and without much forethought – I had something sitting in front of me that definitely wasn’t cereal.

Sunny English Muffin

The secret ingredient here is love. That may sound corny but there really is no other way to describe what it takes to make this.It is extremely simple. It’s just an egg cooked sunny-side up on an english muffin and topped with onion sprouts. I finished with a little parmesan. The sauce is really just two sauces. I “sit” the creamy parsley vinaigrette on top of a creamy mushroom sauce. The rest is love.

The thing about food is if you show it enough love it will love you back. That is much more than you are ever going to get from cereal. My grey day suddenly looked a bit brighter.

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