Viet Ham

Vegetarian and Vegan Lifestyle

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I've designed every bite to make your body vibrate with delight. 💓 #bunrieu #rieudeal #veganeats #lapetitemort #foodsex

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Boon zeal 🍅 🍅 🍅 #bunrieu #foodsex #veganeats #foodpornphimheo #tomato#tofu#soup #fiftyshadesoftofu

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Is that me wang? (incredulously) 🍄 #miquang #turmericnoodles #nomnomnom #veganeats #vietnamesefood #singleentendre

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This #comtaycam still counts as vegan even it makes you cream in your jeans. 🤗 #claypotrice #vietnamesefood #veganeats #foodgasm #carbsloveme #fiftyshadesoftofu (at Green Cafe Vegan Cuisine)

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Fried rice brings out the best version of me, and when I say best, I mean fat. 😋 🔻🔻🔻 While I could happily eat fried rice simply with roasted garlic--I've been experimenting with egg-like tofu for Monday's bun rieu, so I decided to make some fried rice with egg and seitan "beef" strips. All I had in the house was basmati rice, so this fried rice ended up a bit different from my usual one. Prep time: about 30 minutes I started with 2 cups of basmati rice in a little pot. Add a tablespoon of olive oil, and two pinches of salt and saffron each. I measure about a thumbnail height of water above the rice--bring to a boil, then immediately turn heat down to a simmer keeping it covered. Do not stir or molest the rice for 15 minutes. With the rice started, let's focus on the "eggs." Take about a cup of unpressed tofu (oc dau) and slice this cottage cheese like tofu into thin slices. In a medium heat pan, combine with 2 tablespoons of nutritional yeast for the sulfuric egg flavor, a few dashes of turmeric powder for color, soy sauce and pepper to your taste. Once the tofu starts to get crispy, add about 3-4 oz of seitan strips--these resemble beef for stir fry. Add crushed garlic and a tablespoon of sugar and oil to the pan. I also finely chop Thai basil and cilantro and add it to the pan for extra flavor. Now take about 2/3 of your cooked saffron rice and mix into pan. Add soy sauce and some vegetable oil spread (keeping things vegan) to your taste and keep stirring for another 5 minutes. Finally, add some vegetables (I have a bag of frozen pre chopped veggies) to the pan until they're all the same temperature. Extra credit: take the remaining 1/3 of saffron cooked rice, press it into a bowl, and top your plated fried rice dish with it. When I serve it, I mix it with the rest, but it does look fancy, doesn't it? 😜 #basmati #saffron #garlic #seitan #tofu #friedrice #comfortfood #veganfoodshare #nomnomnom #foodgasm #onthetable #eeeeeats #vegan #veganfoodporn #carbsloveme

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You saw vegan pork skin made from bean thread noodle and tofu, now witness vegan lard croutons made from fried seasoned bread crust with vegan fish sauce for the complete Vietnamese cold noodle trifecta. 🍜 #bunbichay #veganeats #vietnamesefood #nomnomnom #delicious #dinnerideas

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I realize vegan pork skin sounds weird in theory, but bean thread noodles pampered with powdered rice and julienned fried tofu (#bichay) makes an amazing spring roll filling in practice. 😋 #springrolls #vietnamesefood #goicuonchay #nomnomnom #eeeeeats #veganeats #veganfoodshare (at An Dong Tofu)

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Because it's throwback Thursday and all your requests for a #veganbunrieu, here's what I wrote down the last time I made this. 😘 🔻🔻🔻 Here's how I made the broth: - a tall stockpot filled with filtered drinking water - 4 to 5 tomatoes quartered - 2 pears and 2 apples quartered Let the above simmer overnight until the tomatoes get a wrinkly skin and the fruits get soft (I dumped the pears and apples since they were too soft and mushy at this point.) - raise the heat on the stockpot back to medium high heat - add salt, sugar and soy sauce to taste (you may have to do this every 30 minutes as the stock boils down) - add half a cup each of pineapple and tamarind chunks for additional tangy sweetness (I purposely chose this over vinegar because I had it on hand, and was curious how it'd turn out) Okay now having done all this, the broth still won't taste like proper bún riêu yet until you add the seasoned riêu part. The seasoned riêu part: I went to my local tofu shop at 8am just to get their unpressed tofu (oc dau)--it's exactly what it sounds like, firm tofu before it's been pressed into tofu bricks. I got a large container, between 1.5lbs and 1L. I sautéed this tofu with the following: - tomato paste - minced garlic - minced ginger - sliced shallots - nutritional yeast - vegan egg replacer powder (binding agent) - chili garlic soy bean oil - salt, sugar, soy sauce again, it should taste pungent and strong, since it will go into the broth On combining the tofu with these spices, I scooped it out and gently stirred so the tofu remains about medium dumpling sized. Adding this mixture to the broth gives the soup its signature red hues and vibrant spicy, tomato flavor. Don't forget to add fried tofu too. This caption is already too long, I'll talk herbs and garnishing another time. #chefsofig #letmecookforyou #vietnamesefood #bunrieu #nomnomnom #veganfoodshare #vegetarianfood

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Here's a recipe for this caramelized jackfruit and coconut dish I just made. Fruits and prep needed: 1 young coconut, for juice and flesh 1/4 of a whole jackfruit, core and fleshy strands needed (see pic above). Google how to open a jackfruit, and don't forget to oil your knife and hands. Cut core into 1/2" chunks, boil for 30 minutes with a tablespoon of baking soda. Slice jackfruit strands at the base after removing the fruit. These will be seasoned, battered and fried. Note that the sweet fruit, seeds, and rind are not used in this dish. Next is the caramelized sauce: Crush 2-3 cloves of garlic, add to a sauce pan or clay pot with 2 tbs soy sauce, 2 tbs of oil, and 1 tbs of sugar. Sauté over medium heat and add those boiled jackfruit cubes making sure they're evenly coated. Add coconut juice to cover to the cubes. Leave on medium heat and let it reduce for 20 minutes on low-medium heat. Now for the jackfruit strands--you should have about a handful of them, place in a small bowl, add 1/3 cup of rice flour, and 1 egg replacement mixture like #neategg together with about 1/2 tbs of salt, 1/2 tbs of nutritional yeast, and 1/2 tbs of chili powder. Add 1-2 tbs of water if needed. Mix well and then form shrimp sized portions before shallow-frying them. The sauce in the pan should be reduced by half, and the jackfruit chunks should be tender and split easily with a chopstick. Add soy sauce to taste (if you prefer it more savory). Finally, turn heat to simmer/low, add strips of the young coconut flesh and stir. Add the crispy fried jackfruit to the mix and garnish with Thai chili peppers, black pepper, and cilantro. Serve with steamed rice. 😋 #jackfruit #coconut #veganeats #veganfoodshare #feedfeed #homecooking #vietnamesefood #foodgasm #nomnomnom #vegetarianfood #kk_veganjack

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Of all the tacos I've put in my mouth, yours were definitely in the top thirty, really. #singleentendre #tacotuesday #unavoidable #realtalk #thuglife😎 #vegetarianeats #fiftyshadesoftofu (at solita)

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Guess that was too easy for y'all...these magenta leaves have been boiled to release this beautiful purple for some sticky rice, xôi lá cấm. 😋😋😋 #xoilacam #vietfood #fooddye #nomnomnom

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Vinegar fondue with beef (bò nhúng dấm) had been a childhood favorite of mine. Turns out it was the vinegar, shallots and lemongrass flavors that were the real draw. 😛 🔻🔻🔻 Recipe for vegan mushroom vinegar fondue with spring roll action 😉 Start the broth in a sauce pot using the following ratio: 4 water, 1 coconut vinegar, 1/4 soy sauce, 1/8 brown sugar. Combine a handful of chopped shallots, crushed garlic, and minced lemongrass in a small skillet. Add a bit of oil and a dash of soy sauce over medium heat and stir fry until brown and fragrant. Broth should be bubbling by now--taste test to your preference (it should be somewhat savory and vinegary). Add the stuff from the skillet into this broth. Let the broth continue to bubble on low medium heat. Mushrooms: slice some washed oyster and medium sized straw mushrooms length wise and add to broth. Tofu: slice some medium firm tofu into 4mm thick pieces and shallow fry in oil until they puff and are golden. Herbs: fresh mint, pickled carrots, lettuce or Swiss chard, optional cucumber slices and whatever else you might want. Finally, boil some thin rice vermicelli and set it aside with some medium sized rice paper sheets. Assemble the mushrooms, tofu, and herbs onto a tray for a group meal. You can use a portable burner to keep the broth hot at the table. How to eat: wet a rice paper sheet, lay it on your plate, add some herbs, rice noodles to the sheet. While you wait for the sheet to soften, dip some of the mushrooms and tofu into the hot vinegar broth. Fish it out after a minute or so and place on your sheet for some rolling action. Make it pretty. You can dip your roll in some of that broth or an optional plum hoisin sauce if you're ambitious. 😜 #vinegarfondue #veganeats #tofu #oystermushrooms #strawmushrooms #vietfood #nomnomnom #veganfoodshare #homecooking

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Throwback to last season when lovely tomatoes still grew in the garden, inspiring this yummy wheat pasta with tubular tofu, olive oil, crushed garlic, and toasted sesame nori sprinkles. 😍😋👌 #pastalove #tofu #nomnomnom #eatclean #veganeats #veganfoodshare #bayareavegans #delicious #sunkissed#fiftyshadesoftofu

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Throwback to that time I brought a cutting board into Chipotle to "make the pics purty." My poor friends...😁 #foodpornstar #veganeats #veganfoodporn #tacos #tbt #eeeeeats #fiftyshadesoftofu

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Steamed tofu skin wrapper with raw tofu, kale and bean thread noodle, healthy and delicious with garlic chili soy sauce! 🔻🔻🔻 Prep time: 30 minutes Ingredients needed: dehydrated kale chips, medium firm tofu, beancurd skin wrappers, nori wrap (optional), salt Easy Part - this is with a single tofu bar, add and multiply ingredients as necessary 1. Take a tofu bar, pat it dry with a paper towel. Put it in a large bowl and crush it with your (washed) hands. 2. Add a handful of kale chips to the crushed tofu and mix well with your hands. I recommend adding anything else dehydrated or dry that you might like. I add other dehydrated veggies from the garden. Up to you. 3. Add and mix salt to your taste, I think 2 pinches should be enough per tofu bar. We're going for a light flavor with this dish. You can taste it at this point, raw tofu is fine. 😉 Somewhat Harder Part 4. Take a beancurd wrapper and spread it out, cut into a square if it isn't already, usually 5x5 inches. 5. Grab a handful of your tofu mix and place in middle of wrapper and roll as you would when making a spring roll. A bit of water can be used to seal the deal at the end. 6. If you have a steamer, great, if not you can just use a pot 1-2 inches of water and a raised dish inside. Steam the roll(s) for about 10 minutes, remove from pot and let it rest for another 10 minutes. 7. Once cooled down, the tofu kale mix should be firm and can be sliced. One option I like is to add a nori wrap on top of the bean curd wrapper before adding the tofu mix. Another option is to add cooked clear noodle (bean thread) to the mixture. A very nice addition to texture!! 🌱💚 This is an absolutely delicious and healthy way to enjoy tofu without frying or sautéing in oil. Dipping sauce can be hoisin, hoisin plum, peanut sauce, fish sauce, soy sauce...really nice with any sauce since it's light by itself! #beancurd #tofu #tofuwrap #eeeeeats #nomnomnom #veganeats #veganfoodshare #bayareavegans #healthyeats #lowcarb #homecooking #tbt #fiftyshadesoftofu

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Got my Huế neighbor's nodding approval with this #veganbunbohue broth that started life today as a simple, sweet veggie broth. Also experimenting with dried beancurd skin wrapper to soak in this fragrant broth and hopefully turn into a "vegan tendon." 😉 🔻🔻🔻 Making Huế-style soup Ingredients: lemongrass stalks, fresh or dry galanga, anatto seeds, leeks, white onions, bun bo hue spice packet (or mix our own), rock sugar, olive oil, and soy sauce Get 2-3 stalks of fresh lemongrass, tie them as seen above and bring your veggie broth to low-medium heat. In a small sauce pan, add about 3 tablespoons of olive oil with a tablespoon full of anatto seeds over medium heat. Remove seeds once oil turns red. Add 2 tablespoons of thinly sliced shallots, dried galanga, sliced white onions, chopped lemongrass, and stir in sauce pan until fragrant and golden. Pour this into your stock pot. Depending on your pot size, you may need to repeat this part 2-3 times. 😉 Now add olive oil again to sauce pan over medium heat. Add sliced leeks with about 1-2 pieces of rock sugar. Sauté until slightly brown and add to soup broth. Protein ideas for this soup: there are plenty of veggie hams that can simply be sliced and added to this soup, but I'd suggest the following for a nice tendon like chewy protein: Get dried beancurd skin wrappers, soak in water for 10 minutes, pat them dry and then deep fry them until they curl. The longer they fry, the less chewy they will be in your soup. See picture above for reference. 😋 #2Kbunbohue #bunbohue #vietfood #homecooking #veganfoodshare #vegetarianfood #thuglifechoseme #2Kxaotsate

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Stir-fry day, teased with some lemongrass, garlic and Madras simmer sauce #chickenless #babybokchoy #broccolini #chineseeggplant #veganeats #veganfoodshare #homecooking #eathealthy