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Tiffany Bee

Delicious recipes for vegetarians, vegans, pescetarians, & omnivores alike.

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Noodles & Pasta

I’ll Never Phoget You

October 20, 2016 // Posted in Entrées, Food I Made, Noodles & Pasta, Photo Journal, Recipes, Soups

October 20, 2016 | Posted in [post_category]

 

Wow, Tiffany, a “pho pun”, how original. I know, right? Have I devolved into dad jokes? Never, because I’m too hilarious for that. I just had to, because I’m finally publishing my 100% vegan pho recipe. Told you I’d never forget you. I took a really long hiatus, but I’m present, I promise. I even added a bunch of new albums in the gallery – granted half of them are from last year. It’s been a busy year, get off my back, y’all!! I’ll get around to my European photos by the end of this month…I hope.. Anyway, back to the pho: whether you’re a meat eater or not, it’s a scrumptious recipe, so you can take your reservations & judgment & shove it right up your hairy nose holes. Pho is pronounced “fuh?” not “foe”. Source: I’m Vietnamese. There’s a question mark to indicate that you’re supposed to raise your voice as if you’re asking a question. In Vietnamese, pho has two question marks on the “O”, so trust me & lower your inquisitive eyebrow. If you’re an avid meat eater & think the idea of pho being vegan is absurd, you better swipe left right on out of here. Vietnam is known as one of the least religious countries in the world as its main “religion” aka folklore/cultural beliefs is heavily influenced by Taoism, Confucianism, & Buddhism. Many Buddhists are vegetarian/vegan, thus the meat-free versions of Vietnamese cuisine is 1 trillion times better than any quinoa kale salad you’ve ever had. There are lots of great vegetarian restaurants in Vietnam, so open your minddDdddD.

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Filed Under: Entrées, Food I Made, Noodles & Pasta, Photo Journal, Recipes, Soups Tagged With: Boston, Breakfast, Dinner, food photography, Lightroom, Lunch, Massachusetts, Nikon D5300, noodles, pho, Photoshop, recipes, soup, United States, vegan, vegetarian, Vietnamese

Pho Chay (Vegan Pho)

October 19, 2016 // Posted in Entrées, Noodles & Pasta, Recipes

The best bowl of pho (pronounced: fuh? NOT foe) you’ll ever have is right in the kitchen of an amazing Vietnamese mom. My mom has always made the best bowl of pho ga (chicken), but since I no longer consume land creatures, I actively claim that I make the best bowl of pho chay (vegan pho) you’ll ever have. Unless of course you’ve been to Au Lac in Fountain Valley, CA…then I’d say it’s comparable. The protein you choose to use is completely up to you. I made my own seitan using this recipe from Vegetarian Times. It’s a lot of work, so unless you’ve got a lot of time, I wouldn’t recommend making a block of seitan just for a pho recipe. You can also use pre-made seitan at the grocery store or skip it altogether & just stick with tofu (deep-fried or baked extra firm tofu is the best, but that’s up to you), mushrooms, or extra veggies. Since pho is actually considered breakfast, I like to add an egg to my morning bowls.

Pho 101

If there’s absolutely one thing you take away from glancing at this recipe, it should be that any recipe that claims to be vegan pho but is just vegetable soup broth & rice vermicelli noodles is NOT pho. Vegetable broth & rice vermicelli noodles = NOODLE SOUP. Pho is a very specific type of noodle that looks like this. It can either be thin, as thin as Pad Thai noodles because they’re pretty much identical, or really thick. Pho noodles are never clear (bean thread; also called mien), yellow (egg or wonton noodles), round (think of the noodles in fresh summer rolls), & they’re most definitely not the same noodles you eat in ramen. Pho noodles are flat, always. Even if they’re thick, they’re flat.

Lastly, the reason bland vegetable noodle soup is not pho is simply that what makes pho unique is its usage of very specific Vietnamese spices: cardamom, coriander, cinnamon, clove, fennel, ginger, & star anise. If any recipe for pho doesn’t mention any of these spices, throw that garbage out. It’s trash. NOW ONTO THE RECIPE.


Pho Chay (Vegan Pho). Click for more pictures.
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Pho Chay (Vegan Pho)


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  • Author: Tiffany Bui | http://TiffanyBee.com
  • Total Time: 110
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Description

The best bowl of vegan pho you’ll ever have.


Ingredients

Scale

Spices

  • 1 large yellow onion, peeled
  • 2 thumbs ginger, peeled & halved lengthwise
  • 2 cinnamon sticks
  • 5 black cardamom pods or 2 tsp cardamom
  • 1 Tbsp coriander
  • 3 star anise
  • 2 tsp fennel seeds
  • 1.5 tsp clove
  • 1 Braeburn, Fuji, or Gala apple, peeled & roughly chopped

Vegetable Broth

  • 14 cups water
  • 1 large carrot, peeled & halved widthwise
  • 1 small daikon radish, peeled & halved widthwise
  • 1/4 cabbage head, roughly chopped
  • 2 cups dried shiitake mushroom
  • 2 Tbsp light brown sugar, agave, or raw honey (honey isn’t technically vegan!)
  • 1/3 cup Healthy Boy Mushroom Sauce or tamari
  • salt to taste

Cooked Toppings

  • 4 cups mushroom medley, roughly chopped
  • 1 tsp white pepper
  • 2 tsp Healthy Boy Mushroom Sauce or tamari
  • 1 package extra firm tofu, drained & cubed (optional)
  • 3 sheets dried bean curd, roughly crunched into broth (optional)
  • Seitan (optional)

Noodles

  • 3 packages pho noodles (Banh Pho Tuoi or dried rice stick noodle)

Toppings

  • Scallions, chopped
  • Cilantro, stems removed & roughly chopped
  • 1 yellow onion, halved & thinly sliced widthwise
  • Lime
  • Culantro
  • Bean sprouts
  • Thai basil
  • Jalapeño or thai chili peppers
  • Sriracha
  • Hoisin sauce

Instructions

  1. Preheat oven to 400º F. Spray a small baking sheet with canola oil or pour & spread about 2 tsp of canola oil on the sheet. Place onion, ginger, & cinnamon on the baking sheet. Roast for about 20 minutes or until onion begins to blacken a little. You can also lightly dry roast the other spices on a dry pan on the stove for 5 minutes if you want extra smokey spiced flavors. Alternative method: roast the onion & ginger separately on your gas stovetop until charred.
  2. Fill a muslin or tea bag with spices, leaving out the cinnamon sticks. Fill another muslin/tea bag with chopped apple & ginger. In a large stockpot, fill 3/4 way with water or vegetable broth (~14 cups). Bring water to a boil on medium high heat & toss in the apple ginger tea bag, cinnamon, shiitake, & onion. Bring broth down to a simmer & cook for an hour, uncovered. 30 minutes prior to serving broth, add the other spices bag in the broth. Remove the bag after 30 minutes. DO NOT OVER STEEP THE SPICES. Salt to taste. Scoop out onion, carrot, & radish. You can either slice everything up & eat it in your pho or toss it.
  3. Spray a frying pan with canola oil & heat on medium-high. Add mushroom medley of your choice with mushroom sauce.
  4. Bring a medium-sized half full of water to a boil. Toss in noodles for about 2-3 minutes. Drain water & set aside.
  5. To serve, place noodles in a large soup bowl, ladle in the broth, & top with cooked mushrooms. Top with additional herbs.

Optional ways to cook tofu

  • stir-fry the tofu with about 2 tsp canola oil for about 15 minutes, then add in mushrooms.
  • bake the tofu for an hour at 425º F with light oil & salt
  • deep fry cubed tofu

Notes

  • All toppings are pretty much optional since culantro is very difficult to find unless you have a Vietnamese supermarket near you. I highly recommend the holy five: cilantro, scallions, Thai basil, lime, & onion.
  • Refer to Viet World Kitchen’s blog on what pho looks like in its packaged form. The fresher noodles will be found in the refrigerated section, often in a pink or blue package. The dry noodles that are ideal in Pad Thai are a great substitution too.
  • The apple ginger teabag you create can stay in the broth until you serve. The other tea of spices must be taken out after 30 minutes of steeping.
  • Prep Time: 30
  • Cook Time: 80

Nutrition

  • Serving Size: 8
  • Calories: 295
  • Sugar: 11
  • Sodium: 96
  • Fat: 9
  • Saturated Fat: 1
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 38
  • Protein: 20
  • Cholesterol: 0

Did you make this recipe?

Tag @TiffanyBeee on Instagram

How to Properly Eat Pho

Use a Chinese soup spoon & chopsticks. Soup spoon goes in your non-dominant hand & the chopsticks go in your dominant hand. Grab noodles & toppings with chopsticks, place in soup spoon, & dip your spoon into the broth. Shove in your mouth. Enjoy every bite. Hoisin sauce + Sriracha make a great combo of flavors you can dip the tofu/seitan/whatever protein in!

Winner Winner, Fishy Dinner

November 2, 2015 // Posted in Dips & Sauces, Entrées, Food I Made, Noodles & Pasta, Photo Journal, Recipes, Travel

November 2, 2015 | Posted in [post_category]

I’m happy to announce the winner of my Soapy Giveaway is, drum roll please, Tara of Aigoo-Chamna.net! Congratulations, Tara! Thrilled that you won & you most definitely deserve it. Tara is always one of the first people to read my posts & leaves thoughtful comments. Very pleased that she won, but it was all the more easier for her to win when a bunch of people got disqualified because they failed to do one simple thing: leave multiple comments on different posts. Womp womp! Oh well, their loss is Tara’s win. Visit her blog & befriend this friendly blogger! Thanks to all those who participated & be on the lookout for another giveaway in the future. I’m bound to have another one. 🙂

Let’s get on with my previous promise to share Vietnamese recipes, shall we? I bring you a delicious fish & noodle recipe from my peeplez. Cha Ca Thang Long (Grilled Turmeric Fish with Dill) is a very popular northern Vietnamese dish, which has a transliteration of “grilled chopped fish from Thang Long.” While we were sweating in Vietnam’s summer heat, my family went to lunch at a restaurant in Hanoi which only served Cha Ca Thang Long and it was quite excellent. However, I’ve had better in the comforts of my own home (& my mother’s cooking) & at Pho Quang Trung. It’s also comforting knowing you can eat fresh herbs raw without worry of parasites too, so there’s that. This recipe is not meant for those who don’t like seafood or fish sauce, because honey, fish sauce is the soy sauce of Vietnam. In other Asian cuisines, soy sauce is the base for many dishes, but in Vietnam, it’s fish sauce. It’s the secret ingredient my mom uses to make her spaghetti sauce full of umami goodness.

BONUS FUN FACT: Ancient Romans also used fish sauce in their spaghetti too, so don’t you judge my mother for adding her Vietnamese fusion ways into pasta.

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Filed Under: Dips & Sauces, Entrées, Food I Made, Noodles & Pasta, Photo Journal, Recipes, Travel Tagged With: asian, Boston, food, food photography, Healthy, homemade, Nikon, Nikon D5300, noodles, pescetarian, Photography, recipes, Seafood, United States, Vietnamese

A Commemoration of a Beloved Foodie

January 19, 2015 // Posted in Entrées, Noodles & Pasta, Photo Journal, Recipes, Soups

January 19, 2015 | Posted in [post_category]

Today I’m dedicating this post to a beloved foodie, whom I met during the first week of my freshman year in the high school cafeteria. This was where a large group of friends from various junior highs gathered on plastic & wooden tables, eating terrible public school lunches. I was the only one in the group that came from a private school who knew absolutely no one in my grade, yet I was welcomed to sit with them. While the group was very large, we had pockets of mini cliques. One of those cliques was a group of four: Kim, Viviane, Vy, & me. We had similar schedules, so we walked over to Vy’s house after school, waiting to get picked up by our parents. While we waited, we often made instant noodles & gushed over our attractive schoolmates, The OC, & celebrity gossip. We formed our own little girls clubhouse on Clubhouse Lane, bonding, laughing, & slurping complex carbohydrates. We called ourselves The Fatty 4 & dubbed our after school dates Noodle Parties.

As we got older, one by one, we obtained licenses to drive, which meant branching out beyond the realm of instant noodles. We ate sushi, shabu, Thai, Mexican, seafood, everything – we just ate everything. We almost always gathered at a restaurant to catch up & feed our bellies. We had a lot in common, but were also vastly different. We shared an ethnic heritage, an understanding of Vietnamese immigrant culture, but above all, we shared voracious appetites. We were foils of one another: Vy & I were more adept at planning while Kim & Viviane were much more spontaneous. Vy & I knew we wanted marriage & kids way down the road, while Kim & Viviane debated whether they could handle the commitment. Kim & Viviane were more likely to be the life of the party, while Vy & I approached others with caution. While we had many differences, ups & downs, we always reveled over great food & company. We had an appetite for adventure & ate & tried new food all the time. While I couldn’t tell you what Kim’s ultimate favorite food was, I can tell you that she certainly loved noodles, seafood, meat, & her vegetables…so pretty much everything.

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Filed Under: Entrées, Noodles & Pasta, Photo Journal, Recipes, Soups Tagged With: Annie Kim Pham, asian, Boston, California, food, friends, Healthy, Huntington Beach, Japanese, Kim Pham, Lightroom, Love, low carb, Massachusetts, miso, Nikon, Nikon D5300, noodles, Photography, Photoshop, recipes, shirataki, soup, United States, vegan, vegetarian

Miso Shirataki Noodle Soup

// Posted in Entrées, Noodles & Pasta, Recipes, Soups

This recipe is dedicated to a beloved foodie named Kim, who is no longer with us today. If you’re curious to know more, see my original post.

Need a filling lunch fast? This noodle soup recipe is a great fix for your noodle soup cravings & you’ll feel guilt-free using shirataki noodles instead of other carb heavy alternatives. This recipe is vegan & vegetarian friendly! Shirataki noodles are reported to keep you full longer than pasta, so the temptation to snack is reduced. Want more protein in this bowl of goodness? Add a poached egg!


Miso Shirataki Noodle Soup. Click for more pictures.
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Miso Shirataki Noodle Soup


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  • Author: Tiffany Bui | TiffanyBee.com
  • Total Time: 15
  • Diet: Vegan
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Ingredients

Scale
  • 4 cups low-sodium vegetable broth
  • 1 Tbsp wakame
  • 2 Tbsp soy sauce
  • 1 Tbsp miso paste
  • 1 package shirataki noodles
  • 1 Tbsp ichimi togarashi (Japanese chili mix)
  • 1/4 package soft tofu, cut into 1” cubes
  • 1 cup enoki, root & soil discarded (roughly one package)
  • 1–2 sprigs green onions, chopped
  • 1 small carrot, shaved with a peeler

Instructions

  1. In a soup pot, bring water to a boil on medium high heat. Add the wakame & soy sauce.
  2. When broth is brought to a boil, turn the heat down to a simmer on medium heat. Add miso paste & stir until dissolved into soup.
  3. Add the shirataki noodles & simmer for 2 minutes.
  4. Add the remaining ingredients: ichimi togarashi, tofu, enoki, scallions, & carrot. Simmer until enoki is tender. Remove from heat & serve. Top with more carrot shavings or scallions if desired.
  • Prep Time: 5
  • Cook Time: 10
  • Category: Mains
  • Cuisine: Asian

Nutrition

  • Serving Size: 2
  • Calories: 162
  • Sugar: 4
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 30
  • Protein: 8
  • Cholesterol: 0

Did you make this recipe?

Tag @TiffanyBeee on Instagram

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The Kitchen Bee


Bonjour! I'm a pescetarian food blogger who loves her 3 essential food groups: fruits, vegetables, & sushi. I'm passionate about anthropology & healthcare. I'm a bookworm, cook, gardening bee, shutterbug, soap maker, & an avid tea drinker. You'll find plenty of recipes, food photography, & hopefully thoughtful stories. Some people set up thirst traps, but I set up hunger traps. Read more.

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