NAREN THONG

NAREN THONG

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Bun Rieu/Vietnamese shrimpballs and tomato noodle soup. One of Vietnamese most popular noodles. Instead of crab we’re going on a budget and use shrimp instead. Why? Cause we broke heffaa! I like shrimp better anyway 💋 Recipe:•3(14.5 oz) can low sodium chicken broth •9 can water(use the chicken broth can for measurement)•1/2 tablespoon msg(optional)•1.5 tablespoons salt•2 tablespoons Knorr chicken mix (bouillon)•1 oz rock sugar •1 tablespoon fish sauce •1-14 oz can minced shrimp or crab in spice(any brand)•2 tablespoons cooked shrimp or crab paste •1/4 cup dried shrimps (soak) from @khomarket •2 lbs ground pork (optional ground chicken) •2 B*tchA$$Jessica eggs 🥚 •1 lbs minced shrimp•Fried tofu •4-5 large tomatoes •1 large onion •1 tablespoon chopped garlic •2 tablespoon cooking oil •1/2 teaspoon ground black pepper •green onion •1/4 cup ketchup(optional)1•In a bowl add ground pork, minced shrimp, minced shrimp in spices, cooked shrimp paste, egg and ground pepper. Mix well and store in the refrigerator(30 minute) to firm up. 2•In a big pot add chicken broth, water, and dried shrimps, sugar, salt, chicken powder and msg. Bring to a full boil then low to simmer for 15 minutes. 3•In a pan add cooking oil and garlic. Sauté for 10-15 second then add tomatoes, onion and ketchup. Sauté for 1-2 minutes and set aside. 4•On medium boil. Add in your shrimp mixture with a spoon gently. Balls will automatically float to the top once cooked. Continue until all done and let it continue to simmer for about 4-5 minute to firm up. 5•Slightly stir the bottom to see if any  ball is left behind on the bottom. 6•Add fried tofu, sauté tomatoes, fish sauce, taste and adjust. 7•Bring back to a boil and simmer for another 2-3 minutes. Add onion and turn off the stove. Ps, when adding balls it’s best not to have the heat too high. Low to medium. #nuocmamafoods #bunrieu #vietnamesefood #noodles #noodle #soup #vietnamcuisine #vietfood #vietnam #crab # #heffaaclub #noodle #soup #noodlesoup #noodles #soupseason 08/16/2024

Bun Rieu/Vietnamese shrimpballs and tomato noodle soup. One of Vietnamese most popular noodles. Instead of crab we’re going on a budget and use shrimp instead. Why? Cause we broke heffaa! I like shrimp better anyway 💋 Recipe:•3(14.5 oz) can low sodium chicken broth •9 can water(use the chicken broth can for measurement)•1/2 tablespoon msg(optional)•1.5 tablespoons salt•2 tablespoons Knorr chicken mix (bouillon)•1 oz rock sugar •1 tablespoon fish sauce •1-14 oz can minced shrimp or crab in spice(any brand)•2 tablespoons cooked shrimp or crab paste •1/4 cup dried shrimps (soak) from @khomarket •2 lbs ground pork (optional ground chicken) •2 B*tchA$$Jessica eggs 🥚 •1 lbs minced shrimp•Fried tofu •4-5 large tomatoes •1 large onion •1 tablespoon chopped garlic •2 tablespoon cooking oil •1/2 teaspoon ground black pepper •green onion •1/4 cup ketchup(optional)1•In a bowl add ground pork, minced shrimp, minced shrimp in spices, cooked shrimp paste, egg and ground pepper. Mix well and store in the refrigerator(30 minute) to firm up. 2•In a big pot add chicken broth, water, and dried shrimps, sugar, salt, chicken powder and msg. Bring to a full boil then low to simmer for 15 minutes. 3•In a pan add cooking oil and garlic. Sauté for 10-15 second then add tomatoes, onion and ketchup. Sauté for 1-2 minutes and set aside. 4•On medium boil. Add in your shrimp mixture with a spoon gently. Balls will automatically float to the top once cooked. Continue until all done and let it continue to simmer for about 4-5 minute to firm up. 5•Slightly stir the bottom to see if any ball is left behind on the bottom. 6•Add fried tofu, sauté tomatoes, fish sauce, taste and adjust. 7•Bring back to a boil and simmer for another 2-3 minutes. Add onion and turn off the stove. Ps, when adding balls it’s best not to have the heat too high. Low to medium. #nuocmamafoods #bunrieu #vietnamesefood #noodles #noodle #soup #vietnamcuisine #vietfood #vietnam #crab # #heffaaclub #noodle #soup #noodlesoup #noodles #soupseason

09/27/2023

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08/29/2023

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Easy French Baguettes 🥖👨🏼‍🍳 how to make amazing baguettes at home!
••
Good bread doesn’t have to be complicated, the most important ingredient is always time! (and a little love can’t hurt either 😌)
When we stop aiming for perfection, everything gets so much easier and much more fun… So don’t let the fear of doughs stop you, just mix the flour, water, yeast and salt and you’re already half way there!
⠀
RECIPE
- 450 g wheat flour (11-14 g protein)
- 50 g whole wheat flour (or more white flour)
- 10 g fresh yeast (or 4 g active dry yeast)
- 375 g water (use 350 g if you are a beginner!)
- 10 g salt
⠀
❶ In a bowl mix all ingredients until well combined, then let it sit for 15 minutes.
❷ Do 2-3 sets of stretch & folds, with 30 minutes rest in between. (always wet your hand, so the dough doesn’t stick!)
❸ Cover the bowl with a lid, then place in the fridge and ferment for 12-24 hours.
❹ Preheat a baking tray (or pizza stone/steel) to 250°C.
❺ Using a dough scraper release the dough from the bowl and place it on a well floured surface. Try to deflate it as little as possible.
❻ To shape the baguettes fold one side to the middle, then fold the other side onto the middle and fold again to seal the edges and create more tension. Thinly press and roll out the edges.�❼ Place the baguettes on a piece of baking paper, cover and let them proof for 20-30 minutes.
❽ Score using a razor blade or sharp knife. Then transfer them to the preheated baking tray and bake at 250°C (preferably with steam in the first 8-10 minutes) for 15-20 minutes until golden-brown. (also works without steam… :))�❾ Let them cool for at least 30 minutes (if you can 😉).

••
Follow Luxury Food for more easy to follow vegan recipes!

⠀
#homemadebread #easyrecipes #breadmaking #baguette 08/21/2023

Easy French Baguettes 🥖👨🏼‍🍳 how to make amazing baguettes at home! •• Good bread doesn’t have to be complicated, the most important ingredient is always time! (and a little love can’t hurt either 😌) When we stop aiming for perfection, everything gets so much easier and much more fun… So don’t let the fear of doughs stop you, just mix the flour, water, yeast and salt and you’re already half way there! ⠀ RECIPE - 450 g wheat flour (11-14 g protein) - 50 g whole wheat flour (or more white flour) - 10 g fresh yeast (or 4 g active dry yeast) - 375 g water (use 350 g if you are a beginner!) - 10 g salt ⠀ ❶ In a bowl mix all ingredients until well combined, then let it sit for 15 minutes. ❷ Do 2-3 sets of stretch & folds, with 30 minutes rest in between. (always wet your hand, so the dough doesn’t stick!) ❸ Cover the bowl with a lid, then place in the fridge and ferment for 12-24 hours. ❹ Preheat a baking tray (or pizza stone/steel) to 250°C. ❺ Using a dough scraper release the dough from the bowl and place it on a well floured surface. Try to deflate it as little as possible. ❻ To shape the baguettes fold one side to the middle, then fold the other side onto the middle and fold again to seal the edges and create more tension. Thinly press and roll out the edges.�❼ Place the baguettes on a piece of baking paper, cover and let them proof for 20-30 minutes. ❽ Score using a razor blade or sharp knife. Then transfer them to the preheated baking tray and bake at 250°C (preferably with steam in the first 8-10 minutes) for 15-20 minutes until golden-brown. (also works without steam… :))�❾ Let them cool for at least 30 minutes (if you can 😉). •• Follow Luxury Food for more easy to follow vegan recipes! ⠀ #homemadebread #easyrecipes #breadmaking #baguette

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