Nem Nướng Sausage Mix: Nem nướng, is Vietnamese pork sausage. It’s (often) formed into a meatball or patty. And often conformed around a sugar cane stick to be grilled. The cardinal rules making nem nướng are the following: -Don’t over-mix -Don't under-mix -Make sure the ground meat is really cold -And the seasoning needs to be perfect -Understanding how fish sauce works as a seasoning And you know what’s the best part? If you make your nem nướng ahead of time, this can be an incredibly quick and delicious meal to put together for you and your family. Note: Ideally, it is served over rice noodles-which is very reminiscent of Bún chả. All Purpose Lemongrass Blend: Take the complexity out of cooking with my Lemongrass Spice blends. This blend takes out the painful tasks of measuring and stocking a pantry with spices. Instead, I’ve done the work for you. Just add fish sauce to the spice blend. And marinade your chicken [breast/wings/thigh/drums] for 10-15 minutes. And then you can bake, broil, pan fry or grill.
Multi-Purpose Phở Seasoning: The greatness of Phở have dominated the conversations (and debates) of my family’s kitchens. Stories of secret recipes taught word of mouth, backed by generations-old wisdom. However, the answer isn’t obvious. Some of my family members argue it's in the meat; others argue it's in the noodles. But the one thing we can all agree on is selecting the correct blends; in congruence with the quality of the spices. In this Phở spice blend, I’ve carefully handcrafted this blend to ensure that it matches my memory of taste of my family’s Phở. And I hope you enjoy it as much as I do.
All Purpose Lemongrass Blend: Take the complexity out of cooking with my Lemongrass Spice blends. This blend takes out the painful tasks of measuring and stocking a pantry with spices. Instead, I’ve done the work for you. Just add fish sauce to the spice blend. And marinade your chicken breast/wings/thigh/drums for 10-15 minutes. And then you can bake, broil, pan fry or grill.