Mmm… Vermicelli noodle salad! This is love in a bowl. If you’ve had one of these before, you know what I’m talking about. It’s one of the main things I look forward to when I enter a Vietnamese restaurant. I’m crazy about it and as silly as this may sound, I’d pick this noodle salad over pho any day (and I’m not kidding)! Before Sam and I decide on a Vietnamese restaurant, I always ask two things: (1) “Are there vermicelli noodle salads?” and (2) “Do they have bahn mi sandwiches?” If I get a no for both of these questions, then I would very much rather go somewhere else. I know, I know. You pho lovers might be thinking, “But there’s still pho and pho is love and that’s all you need!” I also love pho but I happen to love the vermicelli noodle salad dish a lot more. 🙂 Anyways, this special recipe request was made by Nouta Vue. Thanks for requesting, Nouta!
One of my favorite childhood foods that have a special place in my heart – “Kab Yaub” or Hmong egg rolls. We made them occasionally and especially looked forward to family gatherings because chances were, we knew we would be having some. 😉 Aside from getting to eat them, I look forward to rolling the egg rolls the most because it takes so much skill to roll them beautifully. Can anyone else relate? It’s always so much fun to roll them with a group of family members and/or friends, especially when you’re making A LOT. It’s such a great opportunity to catch up and spend quality time. 🙂 At home before I married Sam, my mom, sisters and I would roll the egg rolls and my brothers would fry them outside in the garage. Very much like the times my family and I wrapped spring rolls, we also liked to compare our egg rolls. Egg rolls are well known as a delicious appetizer, but in my family, along with many other Hmong families, they’re much more than just appetizers. It’s more like a main dish for us. We would eat kab yaub with white rice, and then maybe some sauce or pepper on the side.
This is one of my favorite dishes that hits close to home. Sam and I use chicken to make this more often but for this recipe, I decided to use beef. This is a simple and tasty home-cooked meal, regardless of your choice of meat. I’m excited to make this for our family in California and Minnesota when we visit this May and August, respectively! This dish is also a must for tomato lovers!