As I am a little addicted to buying cookbooks, I just couldn’t resist and bought a few new ones. The BF has now officially restricted me to buy more. How will I ever do that? Niw’s, today I am talking to you guys about the cook book by Uyen Luu: My Vietnamese Kitchen. We all know how much I love the Vietnamese kitchen right? If you don’t, check out the amount of Vietnamese recipes here. I don’t even know where to start 😉
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I absolutely love the pictures in the book and have chosen a few dishes I want to make in the near future 😉 I recently mastered a new recipe method for Pho, but in this cookbook they have another one too, so I will be trying it out very soon too. On page 119 my eye fell on these beauties of spare ribs.

I liked to look at the recipes, the ilustrations, the way she styled things. Amazing. Very inspirational to me. What do you think of my attempt 😉 I would be absolutely thrilled if I ever get the chance to do a cooking workshop or even meat Uyen Luu/Leluu in real life. Who knows what the future holds!
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If people ask me what my master dish is, I’d say its not a dish, its bbqing. I am not affraid to say it out loud: I am the queen of marinated bbqd spare ribs, so when I saw these spareribs in “My Vietnamese Kitchen” I knew I would be making these asap.

We had family coming over for dinner and they requested me to cook them some Asian food, so I made them a Bun Cha Gio salad and these ribs and some kangkung veggies. As dessert we had the Dutch Poffertjes, Culinessa style. They said that when they closed their eyes, they had te feeling they were back in Vietnam all over again. You can’t get a bigger compliment if you ask me.

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Recipe for BBQ spareribs, Suon Heo Nuong

~ 4-6 ppl

4 asian shallots, finely chopped
1 large garlic clove, finely chopped
4 tsp English mustard
4 tsp of soy sauce
6 TBsp of hoisin sauce
1 TBsp Sriracha chili sauce
1 tsp honey
800 g spareribs or chicken wings
1 tsp roasted sesame seeds

In a bowl, except for the meat, mix together all ingredients to make the marinade.

When everything is well mixed, add in the meat. Cover and refrigerate for at least 30 minutes.
If you can marinate them overnight, even better.
Preheat the oven to 200 C.
Transfer the meat to a roasting pan and roast in the preheated oven for 45 minutes or until cooked through.
[Of course you can bbq the meat too!]
Sprinkle the sesame seeds on top before serving.

Note: I added 3 TBsp of Hoisin Sauce extra and 2 TBsp of honey extra. I also added some spring onions to give them something extra. They were YUM.

If you want to see more Recipes, check out the picture overview here. If your more of a recipe index person, no worries, just go here!

My Vietnamese Kitchen
by Uyen Luu