Dau Toi Xao Chung – Garlic Green Beans Stir Fry with Egg

I know I’m already failing my new year’s resolution and it’s been a slow few weeks, but it’s because I just started working again since I have a light class schedule. So it’s been busy busy busy! Also, I’ve been cooking up lots of non-Vietnamese dishes, too. I promise we’ll get back in the groove again.

I decided to jump back with a simple dish. I wasn’t really planning on putting it up, but I felt like something should be since it’s been a while! In our daily Vietnamese dinner (which comprises about 5-6 days of the week), we normally have several dishes served family style. It’s usually a meat dish, vegetable, and a soup served with a bowl of rice to ensure we’re fulfilling our food pyramid. This is just one of those vegetable dishes that I personally love and I find easy eat. It’s just an everyday dish served with rice – nothing you would see in a restaurant. Fulfills your daily vegetables and is quite delicious!

Dau Toi Xao Chung (Garlic Green Beans Stir Fry with Egg)


  • 1 lb of green beans – cut into 1/2-1″ pieces and washed
  • 3-4 cloves of garlic – minced
  • 2-3 Eggs
  • Olive oil
  • Soy Sauce
  • Mushroom Powder
  • Salt/Sugar


*Note: In the following pictures, I have made twice the recipe amount.

1. In a large wide pot, add a generous amount of olive oil to coat the bottom. Set heat to med-low.

2. When hot, add your minced garlic and saute until golden brown.

3. Add in your green beans. Turn heat to high and saute for a few minutes.

4. Turn down heat to med-high. Cover and stir around every so often until green beans are cooked to desired tenderness (I like mine with a little crunch to it). About 5-10 minutes.

5. While waiting for your green beans to cook, you can beat your eggs in a separate bowl with a pinch of mushroom powder. Set aside.

Beat those eggs!

6. Add in about a tbsp of soy sauce. Add in salt, sugar, and mushroom powdered to desired taste. Stir around to taste.

7. Slowly pour in your egg a little at a time. As you pour your egg in or immediately after (remember to add little by little), mix the egg around in the green beans and scrape the bottom so the egg doesn’t burn or stick to the bottom.

8. Taste one last time. Add sugar, salt or mushroom powder to desired taste.

9. Serve with rice!

Happy Cooking!!

Posted in Side Dish, Vegetarian | Tagged , , , , , , , | Leave a comment

Banh Bao (Chay & Mang) – Steamed Pork and Vegetarian Buns

Happy New Year’s to everyone! My new year’s resolution: to put up as many recipes as I can on the Daily Rice Bowl! And what better way to start than posting some delicious steamed pork (or vegetarian) buns to keep you nice and warm during the cold months?

I remember as a child getting ready for school with the smell of banh bao steaming in the kitchen and the sight of my grandma twisting the little pockets of dough. She would send me off to school with a freshly steamed banh bao to keep my hands toasty in the winter months. The memory of walking to school eating banh bao in the winter months, steam radiating from the fluffy bun, is such a comforting thought, which is why I’d love to share the recipe with everyone!

Banh bao is very similar to its Chinese sister and originator, also named “bao”. However, the bun and the ingredients inside vary slightly. I have noticed that the Vietnamese bun is sweeter – we add a pinch of sugar to the dough. The meat inside banh bao is more like a meatball, whereas the the Chinese bao is often meat filled. My favorite part of banh bao is the egg in the center…such a great surprise! Many also love the lap xuong or Chinese sausage pieces tucked inside the meatball. As you probably know by now, cooking recipes are flexible and you may add or take out ingredients as you please.

The recipe followed has both a meat and vegetarian filling option. Enjoy!

Banh Bao

Makes about 12 medium sized buns


  • 1 pkg of Banh bao flour
  • 1 1/2 cups Milk
  • Sugar
  • Olive oil
  • 1 bag of Bun Tau or Bean thread vermicelli – soaked in cold water for 10-15 min, drain and cut into little pieces (easily with kitchen shears)
  • 1/2 Onion – diced
  • Salt/Pepper
  • Garlic Powder
  • Mushroom Powder
  • Soy Sauce
  • 6 Hard Boiled Eggs or 12 Quail Eggs – shelled; cut in half if regular eggs are used
  • Squares or Circles of white paper – I use a rice bowl to trace on computer paper and then cut

Meat filling –

  • 1 lb of ground Pork or ground meat of choice – the traditional meat used is pork, however I have substituted turkey as lean choice
  • 2 links of lap xuong or Chinese sausage – not shown in this recipe because I forgot and didn’t want to run back to the store…
  • 1 1/2 -2 carrots – diced

Vegetarian filling –

  • 1 pkg of medium-firm Tofu – cut into bite sized pieces
  • 1 Xu or Chayote – shredded
  • 2 Carrots – shredded

***Note: if you decided to make more than 1 package at a time, do not make the dough altogether! It is very difficult to knead 2 pkgs of dough. Instead, do them in separate batches.


1.) Dough – Follow bag instructions for dough prep (Milk, sugar and oil will be used). However, add 1/4-1/2 cup milk more than the recipe. This will give you a nicely moist and fluffier dough.

2.) Meat Filling –

  1. Slice your lap xuong or Chinese sausage in half lengthwise. And then slice it into small pieces.
  2. Add olive oil to a skillet and turn it to med-high.
  3. Add in your sliced sausage and saute for a few minutes.
  4. Add in your diced onion and cook until sausage is fully cooked. Take off heat and let cool.
  5. Place your ground meat in a large bowl. Season with salt, sugar, garlic powder and mushroom powder (about 1-1.5 tbsp of each) and knead into the meat.
  6. Add a dash of ground pepper and soy sauce and knead in.
  7. Add in your carrots, cut bun tao or vermicelli and onion/sausage mix. Knead into dough until everything is mixed about evenly. (Lap xuong not pictured)

2.) Vegetarian Filling –

  1. Add a generous amount of oil into a skillet and place on med-high heat.
  2. Add in your slices of tofu and cook until both sides are golden brown. Drain on a paper towel and set aside to let cool.
  3. Still on med high heat, add in your diced onion (pour out some oil if it is too much). Saute for a few minutes.
  4. Add in your shredded carrots. Add in some salt, sugar, and mushroom powder to taste. Cook until carrots and onion are very closed to being cooked.
  5. Add in your shredded chayote. This will cook very quickly.
  6. After all your ingredients are cooked, add the mixture to your bun tao/vermicelli and mix. Add soy sauce and ground pepper to taste.
  7. Dice your tofu pieces and add into the mixture.

3.) Making the banh bao –

  1. Dough should be ready by now (after 30 min to sit). Very lightly flour a board and rolling pin.
  2. Make golf sized balls of dough. This will make a medium sized bun, but you can always make it smaller or bigger (I like making small baby buns for little kids!).
  3. Take a dough ball and roll it out on the board, making it as thin as possible without tearing. Making it as round as possible will make it easier in assembling. (In picture, dough should be thinner!)
  4. Spoon your filling in the center and had either half a chicken egg or one quail egg on top.
  5. Start folding in the sides, pinching them together. As you do this, make you sure you also keep it tight around the filling and as round as possible. Do this in the way you find easiest…I like to pull in the opposite sides, squeeze, then pull in another side, squeeze, ect…while keeping the filling tight inside too! It’s also very important to try to keep the dough tight at the top so that it will not pop out. Also, cover any tears/holes. It’s tricky, but practice definitely helps!
  6. Place each bun on a square/circle of white paper. The paper should be larger than the dough so that it has room to expand! (In this picture, I marked the ones with  the little triangle cuts as vegetarian buns)
  7. In your steamer, place in water and vinegar or lemon juice (vinegar preferable). Allow to boil. Place your buns in the steamer, covered for 30 minutes. Do not life the cover!

4.) Serve and enjoy! If you would like to save it for later, let cool and saran wrap tightly. It can be placed in the freezer or fridge and microwaved when ready to eat. I recommend eating it right away though!

Happy Cooking and Happy New Year!

Posted in Appetizer, Breakfast, Snack, Vegetarian | Tagged , , , , , , , , | 1 Comment

Banh Xeo – Vietnamese Seafood & Pork Crepe

After a whirlwind of Philadelphia, New York City, Boston and Chicago, I’m now in the comforts of my thankfully warm Phoenix home. I was able to taste some authentic Philly cheese steak, Boston seafood (clam chowder!), tour the New York Chinatown and Little Italy and my favorite Chicago and New York hot dogs (best form of processed meat in my opinion).

The Must-Do Gray's Papaya Dog

I was fairly impressed with New York’s Chinatown. After being raised in California and palettely spoiled with all its Asian delicacies and comfort food, I had my doubts about New York, however gigantic the city might be. However, I was impressed by a little hole in the wall roast duck specialty store where my parents had the rice porridge with duck and I had the egg noodle with duck and dumplings. I must say, BEST dumplings I’ve ever tasted in my life. Even better than grandma’s (sorry grandma)! What I really enjoyed about the east coast the plethora of amazing European food which we don’t get as much of on the west coast.

Real/Non-Pizza Hut pizza - Fresh mozzarella = yum!

Now that interviews are over and I have decided on a school in California (yes! I’m moving to California!), I am happy to say that I can devote more time to daily recipe updates! And now…to the real recipe!

Banh xeo is a recipe I have been wanting to post for quite a while now. It is one of my absolutely favorite Vietnamese dishes and nothing reminds me more of home than the sound of the sizzling banh xeo being cooked by my grandma outside. It is also a very popular street cart food in Vietnam that can be eaten as a snack, appetizer or even a main meal. The word “banh” means “cake” and “xeo”  comes from the appropriately named sizzling sound made by the cooking crepe. It is a savory crepe of traditionally shrimp and pork. Here, we can see the immense influence of the French on the Vietnamese culture with introduction of the crepe. Like traditional crepes, banh xeo is at its best when it is as crispy and thin as possible. This is why it must be served immediately – no one wants a soggy crepe!

Banh Xeo – Vietnamese Crepe

Serves about 8-10


  • 1/2 pkg of mung beans – soaked for at least 5-6 hours prior to cooking

    Mung Bean

  • 1 pkg Banh Xeo flour mix
  • 3 1/2 Cups of water – **can be substituted for 2 1/2 Cups of water and 1 cup of cocount milk or regular milk for more flavor, but more calories!
  • 1 bunch of scallions – diced into about 1/4″ pieces; slice the whites into 3 slices (you don’t want a mouthful of scallion!)
  • 2-3 Squid tubes – washed and cut each into 3 pieces
  • Chicken thigh or Pork shoulder – washed  and sliced thin (pork is traditional, but I prefer chicken)

    Banh Xeo Flour

  • ~1lb of shrimp – washed, peeled and deveined
  • 1 box of mushroom – sliced
  • 1 1/2 white onion – make multiple cuts longways
  • 1 bag of bean sprouts -washed
  • 7 large eggs – beaten
  • Garlic powder
  • Salt
  • Lettuce and Nuoc mam (fish sauce) – for serving

***Note: All ingredients in banh xeo are up to your discretion. Shrimp, pork and bean sprouts are traditional, but my family loves it with extra squid, mushroom and onion! You may add anything you desire.

Preparing the Mixture

1 . Empty flour contents into a large bowl (including the packet of turmeric).

2. Add in the 3 1/2 cups of water (or the coconut milk/water if you prefer to substitute). Mix well until flour is dissolved.

3. Drain your mung beans and place in a blender. Add a little water – about 1/4 cup – and blend until a watery smoothie consistency. If it is too thick, add a little more water and blend again. Stir into flour mixture.

4. Stir in the scallions into the flour mixture.

5. Take your squid and lay it flat. Take a knife and thinly make a criss-cross pattern. Do the same to the other side. Slice the squid into strips. Repeat for all pieces of squid. Set aside.

Squid strips - hard to see criss-cross pattern pre-cooked

6. Season your meat, shrimp, and squid garlic powder and salt – season just enough to cover everything.

7. Saute your onions until 3/4 of the way cooked. Do the same for your shrimp and squid.

8. Saute your chicken/pork until close to fully cooked.

Making the Crepe

1. Add oil generous to your frying pan and turn to medium heat. It is best to use a non-stick.

2. Add in a few pieces of onion and about 3-4 pieces of mushroom and chicken/pork. Saute for a minute or so.

3. Add in your about 3 pieces of both squid and shrimp. Saute for another minute or two.

4. Spread pieces evenly on the pan. Restir your mixture (the flour will have begin to set on the bottom) and ladle in your flour mixture to make a very thin crepe. When you begin to add the mixture, swirl it around the pan so that it is spread evenly all across the pan – especially to the edges! This will also prevent it from becoming too thick at the center.

5. Add in a handful of bean sprouts.

6. Add a small scoop of egg mixture (I use a small ladle).

7. Cover and let sit for about 5 minutes or until the bottom of the crepe is nice and golden brown.

Crispy Edges - Lift to check for golden brown

7. Flip the crepe in half and gently press it together. Set aside. Repeat steps until all mixture is used.

**Note: The mixture and ingredients can be stored if you do not want to use all of it.

8. Serve with lettuce and nuoc mam. Some people like to wrap the crepe in the lettuce or even in a paper spring roll and dip it in nuoc mam. I personally like to just eat it off a plate and add some shredded lettuce and nuoc mam on top – I find it a lot less messy!

Happy cooking!

Posted in Appetizer, Main Dish, Seafood | Tagged , , , , | 4 Comments

Gobble gobble and a little recipe review

Once in a while, I like to put down my chopsticks and cook something other than Vietnamese food. Thanksgiving is one of those times.

There is nothing I love better than a holiday. Holiday means family, and family means food. And Thanksgiving means lots of it! In my year off and plenty of time on my hands, I decided to take the task solely on me. Inspired by Ina Garten (love her!) and a little Alton Brown and Paula Deen (her added butter is necessary for Thanksgiving), I labored for 3 days of grocery shopping and 3 days of cooking equating to 6 days of eating and unfortunately also one pound on the waist.

If only if it weren’t too cold to work out.

Here are some lovely pictures of the products:

Ina's French Apple Tart


Ina’s cranberry sauce and Paula’s Cornbread
Ina’s “Chips”
Ina’s Mac and Cheese
Alton Brown’s Green bean Casserole
Ina’s Stuffed Turkey Breast
Can’t forget Dessert! Tart, pumpkin cheesecake, and pumpkin bread

Everyone’s favorite dish turned out to be the stuffing used in Ina’s turkey roulade and Alton Brown’s green bean casserole. The green bean casserole was incredibly easy and absolutely delicious. Great comfort food! The stuffing is time consuming and worth every bit (do not skimp out on the ingredients on this one!). The turkey breast itself did not roll up as easily or as beautifully as Ina’s, but still delicious with the stuffing.

Her cranberry fruit conserve turned to be too much sour and bitterness from the cranberries after 1 day of saturation, but found to be much sweeter and better on day 2. As for her mac and cheese, it is definitely only to serve when piping hot out of the oven, either wise more milk and reheating is needed as it can easily dry out. However, it is delicious when served perfectly! The nutmeg and gruyere cheese really hit the spot! As for Paula Deen’s corny cornbread, it was pretty bland – probably won’t be using the recipe again. Her cheesecake, however, is a whole other story!

Dessert was quite decadent! Paula’s fluffy pumpkin cheesecake was throughly enjoyed by all, and also quite easy to make. Ina’s French apple tart was mediocre in taste, but quite visually stunning and so easy to make! It was great served a la mode, too!

I hope everyone had a wonderful  Thanksgiving as I did! I hope to be putting up a new recipe, most likely banh xeo, in 2 weeks as I will absent on my east coast tour for a week.

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Che Bot Bang – Tapioca Mung Bean Che

Under pearly grey clouds and surrounding forests of evergreen trees to shield it from the relentless drizzling rain, sits quaint little Portland. Portland was a story book escape from my little warm desert that has close to the same humidity as the moon. With the most independent restaurant per capita than any large city (and also strip clubs apparently), Portland has become grown a spotlight in the ravenous foodie world. What draws many chefs to the area is not only the quirkiness of its residents, but also the availability of fresh foods. How many places can you go wild mushroom picking in the forest and fish for fresh salmon in your backyard AND still be able to have great bars, clubs and shopping (no sales tax sold me)?

Beautiful view of the backyard

In my foodie expedition in Portland, I was lucky enough to squeeze in some cooking! Our gracious Portland family friends love to eat…and cook, as well! I was able to learn my first che recipe during my stay. Che is a type Vietnamese dessert that is often syrupy or soupy in texture. It comes in many forms, but in general are often sweetened beans in various forms, and drizzled with coconut milk (mmm my favorite!). Typically, Asian desserts are refreshingly sweet, and not overtly like a European pastry or American cheesecake. Che is sweetened mostly by the natural sweetness of the beans, fruits, or coconut flavors rather than sugar.

This che I was taught is che bot bang, consisting of mung bean balls with a chewy tapioca outside and drench in coconut milk. This che is deliciously easy and also easy to eat if you are new to che.

Che Bot Bang – Tapioca Che


Tapioca & Mung Bean

  • 1 Pkg of Mung Bean
  • 1 Pkg of small Tapioca pearls
  • La dua/Pandan leaf bunch – folded into a bundle and tied with string
  • 2 cans of coconut milk

  • 3/4 Cup of Sugar
  • 1 box of Rock Candy
  • Vanilla
  • Sesame Seeds
  • Vegetable oil


1. Soak mung beans in water for 5-6 hours (overnight works best).

2. Soak tapioca pearls in COLD water prior to cooking. Soak for about 15-20 min and drain.

3. In a medium saucepan, bring water and a good pinch of salt to boil. Add mung beans.

4. Foam will start to form in saucepan. Scoop and discard any foam and be cautious of over boil. Cook mung beans for about 15 minutes or until fully cooked (beans will be softened).

5. While waiting for your mung bean to cook, place your la dua/pandan leaf in a large pot. Add in 2 cans of coconut milk along with 2 cans of water. Place on med-low heat. When it starts to heat, bring it down to low.

6. Water should be absorbed by the beans by now – if not drain beans and return to pot. Add in 3/4 cup of sugar and mix well.

7. Take a masher and mash the beans well (will have a mashed potatoes consistency). Chill in freezer for about an hour or until chilled throughly.

8. Add the box of rock candy, and a dash of salt and sugar to your coconut milk mix. Let the rock candy dissolve on low heat (about 30-40 min). Keep on low heat. (Taste after rock candy is dissolved. If more sweetness is desired, add a LITTLE more sugar. It will be best to fix it at the end when you taste both the tapioca ball and milk together)

9. When mung bean is throughly chilled, take a small scoop and create golf sized balls.

10.  Place a tiny bit of vegetable oil in your hand and roll a mung bean ball. Place in tapioca pearls and roll it – covering it throughly. Press the tapioca ball in your hand so that it is firmly placed – you don’t want them falling off!

11. After creating about 20-30 tapioca balls, brush your steamer with oil (so that the balls don’t stick) and steam for 7 minutes. The more space you leave between each ball, the easier it will be to pick it up later (balls can easily stick to the bottom and break easily when being picked up so be careful!!).

12. Place all cooked tapioca balls in the your coconut milk mix.

Cooked tapioca balls

13. In a small pan, toast sesame seeds for about 5 minutes. Don’t let it burn!

Well toasted seeds

14. Serve in small bowls with about 1-2 balls in each dish. Top with sesame seeds and serve immediately/hot. This is the best time to taste! If more sweetness is desired, add sugar until satisfied. Please note that che is often only slightly sweet, not overtly!

Happy cooking!


This post is dedicated to Auntie Trang who welcomed me into their home and allowed me to share this recipe with you.

Posted in Dessert | Tagged , , , , , | 3 Comments

Banh Bot Loc – Vietnamese Shrimp & Pork Dumplings

Lately, I have been very busy travelling and interviewing for optometry school. On my recent trip to California, I stayed with an aunt who is a wonderful cook, and for dinner she served homemade banh bot loc sans banana leaf. So naturally, I begged her to teach me the recipe, and she gladly did.

Banh bot loc is an item you don’t see in most Vietnamese restaurants. Instead, it’s an item they sell in only the most Vietnamese congregated areas (ie California), where it’s usually brought home and steamed. Banh bot loc comes from the region of Hue in Vietnam, a place where my dad’s side (my aunt) is from.  It is usually dipped in nuoc mam, or fish sauce, and can be served as an appetizer or a meal dish. Traditionally, it is wrapped in banana leaves and steamed for a few hours. However, I like this recipe because you cut back those hours into a few minutes by boiling. There’s also no time consuming banana leaf wrapping. So here is a little simplified version of banh bot loc.

Banh Bot Loc – Vietnamese Shrimp & Pork Dumplings

**Note: Recipe makes 100-130 bite sized dumplings


  • 1 lb of Pork Stew
  • White wine – optional
  • Ginger – dollar coin sized slice
  • 1 & 1 Tbsp of Salt
  • 1 lb of Small Shrimp – washed, peeled and deveined
  • 6-7 cloves Garlic – diced
  • 1/2 White Onion – diced
  • ~2-3 Tbsp Mushroom Powder
  • 1/4 Tbsp Sugar
  • Pepper
  • 5 spoons of Nuoc Mam
  • 3 pinches of Paprika
  • 2- 3 pkg of Bot Banh Bot Loc (Dough Mix) – 4 elephant brand recommended (bon con voi)


  • Green Onion – diced
  • Oil
  • Fried Shallots topping/Hanh Phi – can be bought


1. Add 1 Tbsp of salt and a dash of white wine for to the pork. This will transform it from stinky pork to good smelling pork! Wash over water.

2. Bring water to boil. Add ginger and pork and cook for about 10 minutes. If it’s still a little raw – it’s ok, we’ll cook it again. Boiling will clean the pork of bacteria as well as start the cooking process. Rinse meat.

3. Dice shrimp and pork into very small pieces. Place in a large bowl.

Diced Pork and Shrimp

4. Add in 1 Tbsp salt, 1 full soup spoon of mushroom powder (~2-3 Tbsp), a good amount of pepper, 1/4 Tbsp sugar, 5 spoonfuls of nuoc mam/fish sauce, and 3 pinches of paprika to the bowl. Do not mix!!!

5. Start heating oil in a saute pan. Be generous on the oil. Add garlic and onion and saute until golden brown.

6. Add shrimp and then the pork (keeping the shrimp at the bottom of the pan).

7. Saute for 15-20 min. Taste! Add more nuoc mam and mushroom powder for more flavor, salt if bland, add sugar if too salty.  Set aside when throughly cooked.


1. Empty one package into a bowl. Slowly add 2 1/2 cups of boiling water to dough.

2. Knead dough. If still dry, add more water in little by little and knead it in.

3. Pull small pieces of dough and roll into small balls (about size of those little rubber bouncy balls). The banh bot loc will be bite sized. If you would like it bigger, create larger sizes.

Putting it together

1. Flatten a ball in your hand. Add a little bit of the shrimp/pork mix.

2. Close the dumpling in a half circle. Press the ends together very tightly – as tight as possible! The dumplings can easily open when cooked.

3. If you have time and want prettier dumplings, you can take a fork and press the ends.

4. Repeat steps until all dough or shrimp/pork mix is used up.

5. Bring water to boil and add a little olive oil. Place dumplings in water.

6. Allow to cook. Dumplings will float to the top. When all have started to float, allow 1-2 min extra to cook until dough turns clear. Scoop out.

Dumplings starting to float

Fully cooked dumplings

7. Optional Green Onion topping – saute green onion in a generous amount of olive oil. Pour on top of dumplings and toss.

8. Place on serving dish and garnish with fried onions (hanh phi). Serve with nuoc mam dipping sauce or soy sauce dipping sauce.

Happy cooking!

PS. I was admitted into optometry school 🙂

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Cha Lua Chay – Vegetarian Vietnamese “Ham”

Cha lua is a true Vietnamese dish that is made of pork. It is used as the meat portion of many dishes such as banh uot or cuon (white rice noodle sheets often seen at dim sum), banh mi (Vietnamese sandwiches) or xoi (sticky rice). It is a pork mixture, sort of like a sausage, that is wrapped in banana leaves steamed or boiled.

As you may  notice by now, my family and I are huge fans of vegetarian food – probably because Vietnamese food offer so many delicious options for it. This is a delicious recipe for a vegetarian (and vegan) version of cha lua. Vegetarian cha lua is made in different ways, but I truly believe my grandmother’s recipe is the best. This cha lua can be saved for up to quite some time in the fridge (probably a month and a half). Some of my family’s favorite ways to eat is with bun, cha gio chay and nuoc mam (rice vermicelli, vegetarian egg rolls and fish sauce) topped with fresh mint, lettuce and chopped peanuts, or wrapped as a spring roll with egg rolls and tofu dipped in a peanut sauce. We also love to serve it plain with rice, too! Be creative and see how you can serve it!

Cha Lua Chay – Vegetarian Vietnamese “Ham”


  • ~4 Tbsp of diced leeks
  • Frozen Bean Curd Sheets – cut in half (with scissors)
  • Banana Leaves
  • Mushroom powder
  • Olive oil/Salt/Pepper
  • Aluminum foil & string


1. In a large pot, salt water generously and bring to boil.

2. While waiting,  saute leeks on medium-low heat until golden brown.

3. When water is boiling, place as many bean curd sheets in as possible and cook for 2-3 minutes. Scoop out with a mesh net or slotted spoon and drain. Repeat until all sheets are cooked.

4. Spread out some bean sheets (grab about a small pinch thick) on 3 sheets of banana leaf. Don’t worry if the bean sheets are completely flat or smooth!

5. Spoon and spread the leeks over the sheets. Sprinkle pepper and 2 big pinches of mushroom powder.

6. Fold bean curd in half (like a card) and spread another pinch of mushroom powder and rub on this side, too.

6. Start to roll up the bean curd with the banana leaf. Fold in the ends like a present or package. ***Try to keep it as tight as possible!

7. Wrap in aluminum and tie it tightly with string….

Once lengthwise

Twice around the width

8. Steam for 30 minutes. Serve or store away in refrigerator (never freezer!). May last up to 1 1/2 months.

Happy cooking!!

Posted in Side Dish, Vegetarian | Tagged , , , , , | 4 Comments