Mien Ga
I’m starting by sharing a recipe for a dish that I’ve already been making for about a year now. It’s also one of the only Vietnamese dishes I reliably make and that I know my family will enjoy: Mien Ga or chicken noodle soup that…
Author: annie
Let’s go
Welcome to Vietnamese. Simply. The inspiration for this blog originated in my desire to replicate the dishes that I grew up with for everyday meals and build up my recipe repertoire for Vietnamese food. While I don’t consider myself to be much in the kitchen…
Hard-boiling Eggs
After peeling many dozens of eggs to perfect my Thit Kho recipe, here are my tips for getting the quickest and cleanest hard boiled eggs. Following these steps got me under 5 minutes for peeling a dozen hard boiled eggs.
- Place eggs in a steam basket or trivet.
- Boil water FIRST and then place the basket/trivet into the water. The eggs don’t need to be fully submerged. Apparently steaming eggs is just as effective.
- Submerge in ice cold water after cooking.
- When peeling, crack the egg all around first but start peeling from the bottom where there’s usually a little air pocket.
If you have a minute and half, this video from Kenji Lopez-Alt is really informative.