• Vietnamese Cous Cous Salad

    I decided while I was away that when I came back I would make sure to stick to a more regular posting schedule. Instead of sometimes posting 4 or 5 times a week, then only posting twice some weeks, I would just always post 3 times, Mondays, Wednesdays, and Fridays. I am going to try and stick to this for the time being, with Wednesdays usually featuring my most recent Tablespoon post, and see how it goes. Of course, there will still be theme weeks from time to time, where I post every day so I think the frequency will be pretty much the same as in the past.

    Seems kinda weird to tell you all that info on a Tuesday post. But since I’ve been away so long, I figured I would give you guys a bonus recipe this week. It’s a good one too! I had some marinaded meat leftover from these burgers, and decided to cook it loose in a pan and serve it with a cous cous salad that was based on one of my favorite dishes, Vietnamese Bun Vermicelli. I ate this for lunch one day while getting some serious writing done and it really got me through the day! In fact I went back for more every hour or so…

  • Red Curry Pulled Pork

    A pork shoulder slow cooked in a red curry sauce until tender and served as a pulled pork sandwich with slaw

  • Crispy Pork Jowl Buns

    Slices of flavorful fatty pork jowl cooked until crispy and served in a soft steamed bun with pickled veggies

  • Whiskey Sour Noodle

    A Noodle dish that is a mash-up of a whiskey sour cocktail and a Korean dish called jajangmyeon that is loaded with fermented bean paste.

  • Banh Mi Dip

    The sandwich dips series returns! Banh mi dip has been in my head since the series began, but I was having a really hard time trying to find an appropriate situation where it would go over well. For most occasions I attend, it isn’t exactly ideal to show up with a plate of chicken livers. I was so glad to finally find some people who were interested in trying out the banh mi dip because it came out better than I had even imagined.

  • Bun Vermicelli Burrito

    Grilled beef and shrimp stuffed in a burrito with rice noodles and spring rolls, inspired by Vietnamese Bun Vermicelli bowls