Uyen Luu’s easy Vietnamese recipes | Vietnamese food and drink

Banh canh thit heo – pork udon

This very simple noodle soup really hits the spot every time and is great for days when you want a soup but don’t want to spend hours in the kitchen. There is something so comforting about thick noodles; they are almost luxuriously pillowy. Here, I use Japanese udon noodles for ease. Apart from the beautiful flavour of the broth that the free-range pork belly gives, the crispy fried shallots add so much to it. Plus the pleasing zing of lime juice brings everything together. If this becomes your midweek household favourite, remember it’s an excellent base to add leftover vegetables or whatever you have to hand.

Serves 4
free-range pork belly 400g, skin and excess fat removed
boiling water 1.5 litres
white onion 1
daikon 10cm piece
sea salt 1 tsp
rock sugar 20g
chicken or pork powder 1 tsp (optional)
fish sauce

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Ferdinand ‘Budgie’ Montoya’s Filipino family recipes | Food

I was born in Mindanao, in the south of the Philippines, but I grew up in Sydney. We used to return quite often when I was younger, but there was a lot of instability during the late 1990s and early 00s, so we stopped and I never really went back. I tried to be as Aussie as possible, assimilate as much as I could. “Budgie” is an old nickname I’ve had since high school when I fell off a balcony trying to catch a friend’s pet budgie I’d let out of its cage.

Ferdinand Montoya, photographed at his restaurant, Sarap Baon, in Brixton.
Ferdinand Montoya, photographed at his restaurant, Sarap Baon, in Brixton. Photograph: Pål Hansen/The Observer

Cooking was something I got into in my mid-20s. But it wasn’t until I moved to London that I began cooking professionally. By 2017, I was head chef at Foley’s. I had started a supper club – Sarap – in late 2016 as

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Kenwood backpacker writes cookbook for those who love good food in the great outdoors

“We have started an all-women’s trip,” she added. “We all help each other out and figure it out together.”

Aksamit’s cookbooks are available in print and ebook at or

“This meal tastes good by itself or wrapped in a tortilla for lunch. It’s the kind of recipe that lends itself to many variations,” Aksamit said. “I developed the Marrakech Spice Blend, which is milder and more suited for a salad than the Moroccan Spice Blend.”

Moroccan Chickpea and Quinoa Salad

Makes 1 serving

½ cup quinoa, cooked and dehydrated

¼ cup dried chickpeas, cooked or canned and dehydrated

1 tablespoon pistachios

¼ cup raisins

2 teaspoons chopped dried carrot

1 teaspoon diced dried red bell pepper

1 teaspoon minced dried onion

1 teaspoon dried parsley flakes

1 teaspoon Marrakech Spice Blend (see recipe below)

1 packet (⅛ teaspoon) True Lemon powder

⅛ teaspoon salt

Black pepper, to taste

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Best. Chicken. Recipes. Ever. | Food and cooking

Dan's favorite chicken recipes

Roast Chicken with Herbed Butter and Croutons, one of Dan Neman’s favorite recipes for chicken, Wednesday, April 28, 2021. Photo by Hillary Levin, [email protected]

4 tablespoons (½ stick) butter, slightly softened

½ cup chopped fresh herbs, such as flat-leaf parsley, chives, chervil, basil or cilantro

1 teaspoon table salt or fine sea salt

½ teaspoon dried garlic flakes

1 whole small chicken, about 3½ pounds

1²⁄³ cups cubed day-old bread

Note: The chicken can be buttered and stuffed up to a day in advance, wrapped in plastic wrap and refrigerated.

1. Preheat oven to 450 degrees.

2. In a medium bowl, mash together the butter, herbs, salt and garlic flakes.

3. Put the chicken breast-side up, neck end facing you, on a clean work surface. Slip a clean hand under the skin, starting at the base of the neck, and work your hand further in gently, lifting the skin over

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