Winter Warmth Recipe

Food, Homemade, New York, Recipe, Vietnamese

Hello friends and foodies!

We’re sorry that we haven’t been providing you with epic meal-based battles for December. Our very own Snax is currently going through senior year finals season, so I’m sure everyone out there can understand how stupidly busy/stressed/masochistic he’s feeling right now.

In lieu of a battle, I wanted to share with everyone an awesome recipe for Vietnamese curry that I made yesterday. It turned out even better than I expected, so I’m very excited for everyone to try it at home and tell me what you think.

This recipe is vegan, packed full of veggies, and you can easily buy organic/non-GMO ingredients for the ultimate healthy indulgence.

*note* All portions are suggestions. I’m a firm believer that measurements do not matter in cooking, so add as much or as little of each ingredient as you like. Substitute at will – all that matters is that you enjoy!


Vietnamese-Style Curry

  • One medium onion, diced
  • Two bell peppers of whatever color you prefer, diced
  • Half of a globe eggplant, cubed
  • Two carrots, sliced
  • One long hot pepper, sliced
  • One lb. silken tofu, cubed
  • Four cloves garlic, minced
  • One inch ginger root, minced
  • Two stalks of lemongrass, cut into one inch pieces
  • One can coconut milk
  • One can vegetable broth
  • One or two cans water – depending on preference
  • Two sweet potatoes, cubed (can substitute regular potatoes)
  • Half pound green beans, cut into one inch pieces
  • A handful of snap peas
  • Salt and pepper
  • Curry powder, red pepper flakes and cayenne pepper
  • Sriracha (or favorite hot sauce)
  • Hoisin (or fish or oyster sauce)
  • Warning: I like my food spicy! Adapt my seasonings to your particular palette.

Sauté chopped onion, eggplant, bell peppers, carrots and hot pepper in sesame oil. Season with salt and pepper and cook until the vegetables start to get soft. Add in tofu, minced ginger root, garlic, lemongrass and seasonings. Cook for about 4 minutes, or until the curry becomes fragrant.

Add in the vegetable broth, coconut milk and water. Taste and add in Sriracha and hoisin at your discretion until you’re satisfied with the taste. Bring to a boil.

Once boiling, add in the cubed sweet potatoes and cook until tender, about 15 minutes (for normal potatoes, about 30-40 minutes). When there is about 8 minutes left of cooking time, add in green beans. At 3 minutes left, stir in snap peas.

Serve with brown or sticky rice on the side and enjoy!

That’s it! This recipe is really so easy – the hard part is chopping everything up. It’s well worth the effort, though. My roommates loved it (and I did, too).

I also appreciate how adaptable this recipe is. Take out whatever ingredients you don’t like and substitute in your favorites like mushroom or zucchini. It could easily be made with meat (just add in at an earlier point than the tofu as tofu doesn’t need to cook) or use less liquid to make less of a soup. Whatever you want, make it happen.

Another benefit is that this recipe yields a million bowls. So despite the high amount of ingredients, you’ll be able to eat it for at least 3 days, even if sharing with one or two other people.

This was the perfect dinner on a cold December night. I hope you find it as comforting as I did.


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What the Phở?

Cuisine, New Jersey, Vietnamese

The Battleground

Saigon Phở, East Hanover, New Jersey

The Contenders

Nº 132 vs. Nº 131

Tofu and mixed veg in a sauce to knock your socks off. Served on a nest of fried noodles.

Tofu and mixed veg in a sauce to knock your socks off. Served on a nest of fried noodles.


Saigon Phở has long been my test of a true friend. Do you like the food here? Yes? We can be friends. By far the food at Saigon Phở is the closest I’ve gotten to true Vietnamese food outside of Vietnam.

One of my favorite delicacies is the bird’s nest of noodles you see before you. These thin, crispy noodles are eggy and delicious all on their own and a treat to feast upon. However, the real show stealer is the sauce they’re relaxing in. As you eat and the noodles absorb that beautiful brown goodness, they become limp and more closely resemble angel hair pasta. The transformation from crisp to soft noodles during your meal is truly a pleasure.

But back to the sauce. Gravy-like in viscosity, this sauce is one for the ages. This smoky, earthy mosaic of happiness reveals more and more layers of itself as you continue to indulge. Complexly subtle and absolutely divine.

The tofu was great (of course), but the real pièce de résistance here is the mixed veg. What vegetable didn’t go into this medley? Broccoli, cauliflower, snap peas, yellow and green onions, bok choy, mushrooms, carrots, baby corn and celery. Permeated by that beautiful earth sauce (with chili and hoisin to boot), these vegetables sing.

Cảm ơn bạn!

Chicken and tofu simmered in a caramel sauce with bell peppers and onions. I substituted chicken for pork. Happy Rosh Hashanah!

Chicken and tofu simmered in a caramel sauce with bell peppers and onions. I substituted chicken for pork. Happy Rosh Hashanah!


Meat eaters, vegetarians, foodies, and even people who are afraid of anything more exotic than an egg roll can find something that will blow them away on Saigon Phở’s menu. I got greedy and asked to alter one of their divine creations to suit my cravings. Luckily my blasphemy was rewarded.

The Snax edition of Nº 131 arrived in a cozy pot under one of the hottest cloches known to man. Not the greatest choice in presentation but the aroma that rushed out of the pot made me forget all about burning my fingerprints off. I eagerly snapped up pieces of skillfully prepared chicken and tofu from their tasty hot spring therapy session.

The caramel sauce was even better than anticipated thanks to a tamed sweetness. I felt like Goldilocks trying to pinpoint its perfect viscosity. Not too loose, not too thick, but just right. Notes of ginger and lemongrass followed in the caramel’s footsteps allowing the proteins to jump into this delicious vehicle and drive way over the speed limit. Dangerously delicious.

The most serious offense to this dish, other than the hazardous presentation, is the lack of veggies. The bell peppers and onions melted in my mouth thanks to the sauce, but the chef must have made Legs’ dish first and forgot to leave some vegetables for me. How am I supposed to battle without all of my vitamins?!

I better pop a few Flintstones before heading out the door tomorrow.

And the winner is… Legs!

✗Protein ✗Sauce ✓Sides/Veggies ✓Presentation

My bird’s nest of love noodles really didn’t have much competition. Absolutely extraordinary for the eyes to feast upon. And Snax’s “veggies” were just red peppers and onions, versus the entire farm patch served up on my plate. A winning streak of two! Huzzah!

September/October wins:

Legs: 2 – Snax: 0

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