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Recipes

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Reading Time: 2 minutes

My mom would make avocado smoothies for us while growing up. I took this recipe with me into my adult years to enjoy when the weather is warm outside.

The avocado gives the beverage a buttery smooth consistency that you’ll love consuming alone or with your favorite toppings. Cue boba pearls and fresh cut fruit!

Drink it as a treat, dessert, or with your favorite Vietnamese entrees such as Phở (beef or chicken noodle soup) or Bún (vermicelli noodles).

vietnamese avocado smoothie recipe

If you prefer to eat your smoothie like a dessert, I used these cute Jungle Culture bowls made from repurposed coconuts. They’re the perfect zero waste solution for your kitchen!

You can also drink your avocado smoothie out of a cup using a Final Straw Biggie straw. If you love boba drinks (like me!), you’ll, want a Biggie straw!

Avocado Smoothie Recipe

Here is the recipe for our delicious and easy Vietnamese avocado smoothie. Bon appétit!

This dish is vegetarian and does require some ingredients containing dairy.

Yield: 2 Servings

Vietnamese Avocado Smoothie

vietnamese avocado smoothie recipe 2

Avocado smoothies are a very filling and tasty treat for when it's hot outside. They're also healthy!

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

Instructions

  1. Remove avocado from the rind and throw away the seed.
  2. Place the avocado, condensed milk, ice and milk into a blender.
  3. Blend until it becomes creamy and smooth.
  4. Serve in a tall cup. Feel free to add fruit or boba pearls to your beverage.

Notes

Add more milk if your smoothie is too chunky.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 346Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 23mgSodium: 121mgCarbohydrates: 35gFiber: 7gSugar: 21gProtein: 9g

If you enjoyed this avocado smoothie recipe, please share it on Pinterest. Thank you!

easy vietnamese avocado smoothie schimiggy

 

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Reading Time: 2 minutes

Here is our super quick and delicious beef and chicken pho recipe. If you’re strapped for time, this recipe will allow you to have pho all week long without cooking for an entire day.

We use chicken as our base because it takes less time to cook and is just as yummy as 100% beef pho. And if you’re not into beef, you can also leave out the beef ingredients and make a simple chicken pho broth.

We love using these ingredients in our pho recipe.

dry pho seasoning packet gia vy
The BEST Pho seasoning packet!

You can find this pho seasoning at Viet Wah in Seattle, Washington. Alternatively, you can also use this Pho seasoning which is easier to find online and in Asian markets.

pho bo vietnamese beef noodle soup meatballs
Cooked Beef Meatballs
fresh pho noodles banh pho tuoi
Fresh Pho Noodles – This bag is enough for 20 bowls. They sell them in smaller packets.
bean sprouts beef noodle soup pho bo garnish
Fresh bean sprouts
rock candy to sweeten pho bo recipe
Rock Candy – A little goes a long way!
chicken and beef pho broth with meatballs
The pot will look like this when it’s about ready. You can see the chuck roast floating in the broth.
Yield: 10 bowls

Chicken and Beef Pho | Vietnamese Noodle Soup

vietnamese cuisine chicken and beef pho with meatballs

Beef pho can take a long time to cook (approximately 8 hours). If you're looking for something that is quicker yet just as delicious, try out our Chicken and Beef pho recipe!

Prep Time 20 minutes
Cook Time 3 hours
Additional Time 10 minutes
Total Time 3 hours 30 minutes

Ingredients

Pho Broth

  • 1 Whole Chicken
  • 2 pound Brisket OR 2-3 pound Chuck Roast
  • 1 pouch Pho Seasoning
  • 2 bags Beef Meatballs
  • 1 Yellow Onion
  • Rock Sugar (to taste)
  • Salt (to taste)
  • Fish Sauce (to taste)

Garnishes

  • 1/2 Sliced Onion
  • Chopped Cilantro
  • 1/4 sliced Onion in White Vinegar (chilled)
  • Hoisin Sauce
  • Sriracha Hot Sauce
  • Thai Basil
  • Bean Sprouts
  • Sliced Jalapenos
  • Pho Noodles (can be fresh or dry)
  • Lime Wedges

Instructions

Pho Broth

  1. In a large 20 quart pot, add the chicken, whole onion (peeled), pho seasoning packet, brisket OR chuck roast, and fill with water until the ingredients are covered.
  2. Bring the water to a boil and turn it down to medium heat. Set timer to cook for 2 hours.
  3. At the 2 hour mark, use tongs to remove the chicken and place it aside to cool down. Turn the pot down to low-medium heat to continue cooking the brisket/chuck roast for another hour.
  4. When the chicken has cooled (about 20 minutes), use your hands to shred the chicken meat off the bones. Throw the chicken bones back into the broth to continue cooking.
  5. Slice the beef meatballs in half and add them to the pot.
  6. Turn the heat to low and remove the Brisket/Chuck Roast and let it cool down. Once cooled, slice it thinly and set aside.
  7. Remove and toss the seasoning packet, onion and chicken bones.
  8. Season with salt, rock sugar and fish sauce.

Prepare the Bowls

  1. Cook the pho noodles and add them to the bowl.
  2. Top with beef and chicken meats, cilantro and sliced onions.
  3. Use a ladel to cover with pho broth and serve with garnishes.

Notes

The brisket or chuck roast will impart the beef flavor that you'll typically find in traditional beef pho. The only difference is that this recipe takes 3 hours instead of 8.

You can add fish sauce to the stock pot or add it individually into your bowls while serving.

When using fresh pho noodles, use a strainer to dunk the noodles into the broth to cook prior to serving. You can also microwave the noodles for 1 minute, but we prefer to infuse the noodles with the broth by dunking it.

Did you enjoy our beef and chicken pho recipe? Please share it on Pinterest!

delicious and easy beef pho recipe

 

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Reading Time: 2 minutes

We love drinking kombucha. From the benefits of probiotics and bring able to enjoy a fresh fizzy beverage on a hot summer day, we knew we needed a regular supply of kombucha in our household.

Kombucha contains approximately 1% alcohol as a by-product of the fermentation process. It is fine for both children and adults to drink. Just don’t finish the pitcher in one sitting. People with alcohol sensitivities should be aware of the presence of alcohol in the beverage.

Kombucha is super easy to make. All you need is a scoby, tea, water and sugar. The scoby will ferment the sugar and tea concoction to create a fizzy beverage that is packed with flavor and health benefits.

We use the Quadro 57.25 oz pitcher to brew our kombucha. We use a bandana that we had on hand to cover the pitcher while it ferments.

how to brew homemade kombucha in pitcher at home
Kombucha brewing in Quadro 57.25 oz pitcher

As for the scoby, I was actually gifted my scoby by my roommate. If you can’t get one from a friend, you can buy one from Cultures for Health and even Amazon.

dirty kombucha scoby
My little dirty scoby!

The scoby is slimy and looks like something from a horror movie. It’s rubbery, slippery and has a subtle sour smell. As your brew your kombucha, the scoby will take the shape of the your container. If you use circular mason jars, it will be disk shaped. Ours are rectangular.

Scobys also grow! Within 2-4 weeks, you should have extra scoby that you can cut off and gift to someone to start their homebrewed kombucha journey.

When handing scoby, make sure your hands and jars are CLEAN. You do not want any soap or dirt to contaminate the scoby.

Ready to make your own kombucha? Follow our recipe below to make your own homemade kombucha within 7-10 days.

kombucha beverage in mason jar

Yield: 1 Liter

Homemade Kombucha Recipe

kombucha beverage in mason jar

Here is a quick and easy kombucha recipe that you can easily follow at home. It makes a liter worth of kombucha that should last you for a week.

Ingredients

  • Scoby and Starter Tea
  • 4-6 green or black tea bags
  • 24 oz of hot water
  • 24 oz of room temperature water
  • 1/3 to 1/2 cup of white sugar
  • 1 x 32 oz Swing Top Bottle
  • 1 Quadro 57.25 oz Pitcher

Instructions

  1. Add Scoby and starter tea to a glass pitcher.
  2. In glass bowl, brew the tea bags in the hot water for 8-10 minutes.
  3. Remove tea bags and add the sugar. Use a spoon to dissolve the sugar.
  4. Add room temperature water into the hot tea water to cool it down. Let it sit for few minutes.
  5. Add the liquid tea and sugar mixture into the pitcher with the scoby and cover the pitcher with a cloth and rubber band. We find that a cotton bandana works best.
  6. Place the pitcher in a dark cupboard and away from sunlight for 7-10 days.
  7. After 7 days, check on your kombucha.
  8. Pour a little into a cup and taste it. It should be carbonated due to the scoby eating the sugars. If you want it fizzier, let it brew for a few more days.
  9. If it is tart and carbonated enough, drain the kombucha using a funnel into swing top bottles. Leave 1/4 of the liquid in the pitcher. Repeat steps 1-7 to make more kombucha!
  10. Add more sugar (to your liking) to the bottles of kombucha and allow it to ferment in a dark cupboard for 2-3 more days.
  11. Afterward, move the kombucha to the fridge and enjoy! At this point, you can also add cinnamon, fruit or more sugar to flavor your kombucha to your liking.

Notes

  • If your kombucha is not fizzy, you should add more sugar and allow it to ferment for longer
  • Avoid using steel, as it will impart and affect how your kombucha will taste if it comes in contact with your scoby.
  • You can also flavor your kombucha by adding fruit or cinnamon to the bottle after draining the kombucha from the pitcher. Leave it in for 4-6 days to flavor and ferment furtner. Strain the kombucha again and enjoy!
  • I make my kombucha in two (2) Quatro 57.25 oz pitchers and stagger their brewing time 4 days apart. You can use any pitcher or jar you'd like.

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Did you enjoy our homemade kombucha recipe? Please share it on Pinterest!

 

 

Thank you for visiting today! If you found this encouraging or informative, please come hang out with me on Instagram, Youtube, Pinterest, Facebook or Twitter.

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Reading Time: 3 minutes

This is our favorite way to eat rice! It’s also one of our favorite uses of our Instant Pot.

An Instant Pot is a countertop pressure cooker. It sautés, slow cooks, makes rice, yogurt maker, steams veggies and cooks all types of proteins. You can even bake bread in an Instant Pot!

It’s an all-in-one device, which means you can toss multiple ingredients into the pot and cook it all at once.

The pressure cooking function locks steam created by the liquid in the pot. The steam keeps your food moist and flavorful.

In most cases, Instant Pot meals are ready to serve in less than an hour.

instant pot garlic tomato brown rice recipe | Schimiggy Reviews

Our Instant Pot tomato garlic brown rice will takes minutes to make and will go with proteins, veggies or eaten alone. There is so much flavor and it’s super satisfying.

Yield: 6 cups

Instant Pot Tomato Garlic Brown Rice Recipe

instant pot garlic tomato brown rice recipe | Schimiggy Reviews

Here is our DELICIOUS tomato garlic brown rice recipe! It's easy to make on the stove or in an Instant Pot (our preferred method).

Prep Time 5 minutes
Cook Time 17 minutes
Additional Time 5 minutes
Total Time 27 minutes

Ingredients

Instructions

How to Cook in an Instant Pot

  1. Add all ingredients to the Instant Pot.
  2. Cook in the Instant Pot on HIGH pressure for 17 minutes.
  3. Release the pressure valve prior to opening the pot. You can do this naturally (letting the steam dissipate over time) or use the quick release valve and watch the steam exit the pot immediately.
  4. Open the Instant Pot and fluff the rice with a fork.
  5. Eat alone or serve with your favorite proteins or veggies.

How to Cook on a Stove Top

  1. In a medium sized pot, add all the ingredients.
  2. Start to cook on high until it starts to boil.
  3. Turn down the heat to low-medium, cover with the lid and let the rice cook for another 25 minutes.
  4. Turn off the heat and fluff the rice with a fork.
  5. Eat alone or serve with your favorite proteins or veggies.

Notes

1. You can add more tomatoes or garlic if you prefer.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

imperfect foods brown rice grains
Imperfect Foods Brown Rice
brown rice with garlic and tomato recipe | Schimiggy Reviews
Add all the ingredients to your Instant Pot!
Instant Pot Buttons | Schimiggy Reviews
Pressure cook the rice on HIGH for 17 minutes.
Instant Pot Pressure Release Valve | Schimiggy Reviews
Decide to do a natural or quick pressure release.
Instant Pot garlic tomato brown rice recipe | Schimiggy Reviews
And voila! Our rice is ready to be fluffed.

Natural VS Manual Pressure Release

Once the cook time is up on your Instant Pot, you’ll need to release the pressure in one of two ways.

  1. Natural Pressure Release: The valve on the lid remains on “Sealing” position and the pressure dissipates naturally over time. This can take anywhere from 20 minutes to more than an hour depending on what you were cooking. Low-liquid meals will take much less time than high-liquid meals, like soup or stews. Keep in mind that food will also still be cooking if you take the natural release route.
  2. Manual Pressure Release (also known as Quick Release): Carefully move the valve into “Venting” position and watch the steam shoot upwards from the pot. This method is much faster but can take longer (up to 15 minutes) if you are cooking high liquid dishes.

Can I Save My Rice for Later?

Yes, you can! You can store the rice an airtight container in the refrigerator for up to a week.

You can also pop it the freezer in a freezer-safe airtight container and freeze it up to 3 months.

We hope you enjoyed our tomato garlic brown rice recipe! Tag us @Schimiggy if you make it. We’d love to see it.

Did you enjoy this post? Please share it on Pinterest. Thank you!

instant pot tomato garlic brown rice recipe | Schimiggy Reviews

 

Thank you for visiting today! If you found this encouraging or informative, please come hang out with me on Instagram, Youtube, Pinterest, Facebook or Twitter.

For more fitness fashion discounts and offers, please visit our Fitness Instructor Discounts + Brands Directory and Events and Sales Calendar pages.

This site uses affiliate links. Clicking on or purchasing via an affiliate link may result in commissions for us which help keep the content flowing and lights on at Schimiggy Reviews. You may read more about this in our privacy policy.

Reading Time: 4 minutes

Phở Bò (pronounced fuh-baw), or Vietnamese beef noodle soup, is iconic and delicious. It’s traditionally a breakfast dish eaten in Vietnam. Many Phở restaurants in Vietnam will close by 2PM because people only eat it for breakfast. You may find certain vendors selling Phở later in the day but it is not common.

In my family, everyone has their own way of making Phở. People have different meat and seasoning preferences. Ultimately, it’s really up to you and how you like your Phở to taste.

I love my Phở Bò with oxtail, brisket (chin) and meatballs (bò vien).

Here’s our beef Phở recipe!

Yield: 12-15 bowls

Beef Pho with Ox Tail, Brisket and Meatballs

vietnamese cuisine chicken and beef pho with meatballs

Enjoy this beef pho recipe on a cold day. We love eating our beef pho with brisket, ox tail and beef meatballs. The recipe is easy but the wait for the broth and brisket is worth it. We hope you enjoy our recipe!

Prep Time 50 minutes
Cook Time 7 hours
Total Time 7 hours 50 minutes

Ingredients

Beef Pho Broth/Stock + Noodles

  • 4 pounds Beef Bones (to make stock)
  • 6-8 Oxtails (approximately 4 pounds)
  • 2 pounds Brisket
  • 1 whole Yellow Onion (peeled and head and tail cut off)
  • 1 package of Pho Seasoning (Gia Vi)
  • 2 bags of Beef Meatballs cut into halves
  • 2 1/2 gallons of water
  • 1/3 cup Rock Sugar
  • 1 cup Fish Sauce
  • 4 tablespoons of Salt
  • 10 pound bag of fresh Pho Noodles

Garnish for Pho

  • 1/2 peeled and sliced Onion
  • 1 bunch chopped Cilantro
  • 1 bunch chopped Green Onions

Vinegar Onions (optional pho garnish)

  • 1/2 peeled and sliced Onion
  • 3/4 cup White Vinegar

Other Garnishes/Sauces

  • Sriracha Hot Sauce (to taste)
  • Hoisin Sauce (to taste)
  • 1 bag of Bean Sprouts
  • 6 Limes cut into quarters or eighths
  • 1 bunch Thai Basil

Instructions

How to Make the Beef Pho Stock

  1. Preheat the oven to 425 degrees Farenheit (218 Celcius).
  2. Place the beef bones and oxtail onto two separate baking pans and sprinkle with 2 tablespoons of salt.
  3. Transfer the pan of bones and oxtail into the oven and cook for 1 hour. Set a timer.
  4. Remove beef bones and place them in a large stockpot.
  5. Add the pho seasoning satchel, brisket meat, onion, fish sauce, rock sugar, 2 tablespoons of salt and water to the pot.
  6. Bring the pot to a boil on high heat.
  7. When broth begins to boil, reduce the heat to low and continue to cook the broth for another 5 hours.
  8. At the 5 hour mark, the pho broth should be pretty much ready. Turn the heat down to low.
  9. Remove the brisket, let it cool down and slice it. Set the brisket aside.
  10. Turn the heat off and let it cool down for at least 20 minutes.
  11. Using a strainer or tongs, remove the onion and beef bones.
  12. Leave the oxtail inside the stockpot and remove them only when you start serving your pho.
  13. Add the beef meatballs and turn the heat back on to low. Cook for another 10 minutes.


Preparing the Pho Bowls

  1. We use fresh pho noodles that you will have to blanch prior to serving.
  2. Boil a pot of water. Add a handful of noodies into a strainer and blanch them for 30 seconds.
  3. Remove the noodles and shake out excess water. Add to bowl.
  4. Top the noodles with meat and garnish.
  5. Using a ladel, add beef pho broth to the bowl.
  6. Top the bowl with sriracha, hoisin sauce, vinegar onions and bean sprouts. Enjoy!

Notes

  • You can also make chicken pho using the same seasoning package. Chicken pho takes less time and is just as delicious. The chicken is typically cooled then shredded and added to the pho bowl when being served.
  • The longer you cook the soup, the more tender the brisket will become and the more flavorful your soup will be.
  • This serves at least 15 people. You can also refrigerate or freeze the broth to be eaten later.
  • Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    15

    Serving Size:

    1

    Amount Per Serving: Calories: 935Total Fat: 54gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 268mgSodium: 4768mgCarbohydrates: 26gFiber: 2gSugar: 11gProtein: 83g
    Here are the ingredients that I use in my Phở Bò. You can find most of these ingredients in any Vietnamese grocery store (Siêu thị pronounced “seww tea”).

    pho bo recipe vietnamese beef broth bones on tray

    Place beef bones and oxtail on a baking tray and season with salt and pepper. Brown them in the oven at 425 degrees Farenheit for 1 hour.

    browned beef pho bones and seasoning satchel

    Place the browned bones, oxtail, seasoning packet, onion, fish sauce and pepper into a large stock pot. Fill with water and boil for 1 hour.

    dry pho seasoning packet gia vy
    The BEST Pho seasoning packet!

    There are many seasonings, but this one is my favorite. You can also buy the seasonings separately and use fresh ginger.

    pho bo vietnamese beef noodle soup cooking for 3 hours

    Once the pot has come to a boil, lower the temperature to medium and cook for another 5 hours. The broth will become more brown and flavorful as it continues to cook. If you want the broth saltier, add more salt and/or fish sauce and taste test throughout the next 5 hours.

    bean sprouts beef noodle soup pho bo garnish

    Bean sprouts are sold in a bag like this. You can also blanch the bean sprouts and serve them hot. Be sure to finish your bean sprouts ASAP becuase they can go bad very fast.

    rock candy to sweeten pho bo recipe

    I use this rock sugar to sweeten my broth. You can also use very ripe pears or apples as a rock sugar substitute for the broth.

    If you can’t find this brand in your grocery store, you can opt for this brand instead.

    pho bo vietnamese beef noodle soup meatballs

    We don’t make our own meatballs. Instead, we use these pre-made meatballs that puff up when you cook them.

    fresh pho noodles banh pho tuoi

    I love using fresh pho noodles! Just boil water and use a noodle strainer to blanch and soften the noodles prior to serving. You can find these noodles in most Vietnamese grocers. If fresh pho noodles are not available in your area, you can opt for dry pho noodles instead.

    Fresh noodles are sold in different sizes. When cooking the noodles, take a grip full of noodles and cook them in the strainer.

    pho bo vietnamese beef noodle garnishes

    Here are some garnishes you’ll be adding to your pho bowl once it’s ready. Use hoisin sauce and Sriracha to add some flavor to your bowl. We forgot to include the Thai basil and bean sprouts in our spread above.

    We hope you enjoyed our Phở Bò recipe. It will take some time to make, but we promise it will be worth it!

    If you enjoyed this post, please share it on Pinterest. Thank you!

    delicious and easy beef pho recipe

     

    Thank you for visiting today! If you found this encouraging or informative, please come hang out with me on Instagram, Youtube, Pinterest, Facebook or Twitter.

    For more fitness fashion discounts and offers, please visit our Fitness Instructor Discounts + Brands Directory and Events and Sales Calendar pages.

    This site uses affiliate links. Clicking on or purchasing via an affiliate link may result in commissions for us which help keep the content flowing and lights on at Schimiggy Reviews. You may read more about this in our privacy policy.

    Reading Time: 2 minutes

    Our Vietnamese pickled carrot and daikon pickle (Đồ Chua) is easy to make and goes with everything! The Vietnamese name for this garnish and side dish is Đồ Chua. It is pronounced “dohh chuwuhh.”

    Vietnamese-Daikon-and-Radish-Pickle-Do-Chua-recipe-top

    In our household, we always had Đồ Chua on hand. We eat it with Bánh Mì sandwiches, vermicelli noodles (Bún), in our spring rolls (Gỏi Cuốn) and with broken rice (Cơm Tấm). It honestly goes with everything and adds some tang to all your favorite dishes.

    The dish is typically not spicy, however, you can add jalapenos and chilis to the brine to give it some heat.

    To make this delicious pickled dish, you will need the following equipment:

    Vietnamese-Daikon-and-Radish-Pickle-Do-Chua-recipe

    Let’s get to it!

    Yield: 3 Jars

    Vietnamese Carrot and Daikon Pickle (Đồ Chua) Recipe

    Vietnamese-Daikon-and-Radish-Pickle-Do-Chua-recipe-top

    Vietnamese cuisine often uses a delicious pickled carrot and dalkon known as Đồ Chua (pronounced "doh chuhh"). It goes great in Bánh Mì sandwiches, vermicelli noodies, spring rolls, broken rice dishes, tacos and more. It's very easy to make and will last for weeks!

    Prep Time 9 minutes
    Cook Time 3 minutes
    Additional Time 3 days
    Total Time 3 days 12 minutes

    Ingredients

    • 1 pound Carrots julienned (3 carrots)
    • 1 pound Daikon Radish julienned
    • 4 cups lukewarm water
    • 1/2-3/4 cup White or Rice Wine Vinegar
    • 2 tablespoon salt
    • 3 tablespoon White Sugar
    • 1 Jalapeno halved

    Instructions

    1. Use a mandoline slicer to julienne the carrots and daikon into matchsticks and place in a large bowl.
    2. Add the lukewarm water to the bowl and add the sugar, salt and jalapenos to the bowl. Stir with a wooden spoon until the salt and sugar have fully dissolved.
    3. Add a 1/2 cup of vinegar to the bowl and continue mixing with a spoon. Use a small spoon to taste the brine to make sure it's to your liking. Add more vinegar as needed up to 3/4 cup.
    4. Place a lid over the bowl and transfer it to the fridge.
    5. After 24 hours, remove the bowl from the fridge and separate the pickles into jars. it will make approximately 3 mason jars worth of daikon and carrot pickle.

    Notes

    1. You can add more jalapenos or Thai chilis to make your Đồ Chua spicier.
    2. The longer you leave the pickles in the fridge, the tangier, sour and more pickled your Đồ Chua will become.
    3. Đồ Chua will typically last up to 3 weeks, but you can definitely eat it way beyond that. Think of it as like a best by date.

    Nutrition Information:

    Yield:

    30

    Serving Size:

    1

    Amount Per Serving: Calories: 15Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 435mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g
    We love letting our Đồ Chua ferment for at least 3 days. You can also eat it immediately. Đồ Chua should last for up to 3 weeks, but that is only the best buy date. Feel free to eat your Đồ Chua 1-2 months thereafter.

    Do you like kimchi? You should check out our Fast and Easy Kimchi recipe too!

    What did you think of our pickled daikon and radish dish? Pretty tasty eh? We hope you enjoyed it. If you have any questions, please let us know!

    If you liked this post, please share it on Pinterest!

    vietnamese-pickled-daikon-and-carrot-do-chua-recipe-schimiggy-pinterest
    vietnamese-pickled-daikon-and-carrot-do-chua-recipe-schimiggy-pinterest
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    Thank you for visiting today! If you found this encouraging or informative, please come hang out with me on Instagram, Youtube, Pinterest, Facebook or Twitter.

    For more fitness fashion discounts and offers, please visit our Fitness Instructor Discounts + Brands Directory and Events and Sales Calendar pages.

    This site uses affiliate links. Clicking on or purchasing via an affiliate link may result in commissions for us which help keep the content flowing and lights on at Schimiggy Reviews. You may read more about this in our privacy policy.

    Reading Time: 2 minutes

    Here’s one of my FAVORITE breakfast dishes…Aloo Poha! It’s healthy AND vegan.

    I visited Mumbai, India in 2016 and had my first Poha dish from a street vendor. There was a line of about 8 people waiting in line for this little rice dish on a plate. I ended up coming back to the cart every morning and enjoying my plate of Poha with a hot cup of chai.

    It easily became my favorite morning routine.

    We also had Poha at our friend’s wedding ceremonies. Poha was everywhere. And that wasn’t a bad thing.

    What is Poha?

    Poha is flattened rice that is added to aromatic spices to create a delicious breakfast dish. Poha can be eaten with spices alone or with added vegetables like potatoes, carrots or zucchini.

    Back in Seattle, Wash., I could not find Poha for the life of me.

    Luckily my friends, whom I also visited in India and attend their weddings, explained to me that it was very easy to make. They showed me the ingredients and gave me instructions.

    I did it at home and was surprised at how easy and quick it was to make. Now, I want to share it with you so that you can also experience an Indian breakfast at home.

    Aloo Poha Recipe Vegan Indian Breakfast

    Aloo Poha Recipe

    For this recipe, I added potatoes, transforming the street Poha in Aloo Poha. Aloo is the Hindi word for potato.

    Yield: 4 servings

    Aloo Poha

    Aloo Poha Recipe Vegan Indian Breakfast

    Aloo Poha is an Indian breakfast dish made with flattened rice and seasonings that will leave your tummy warm and taste buds satisfied. The dish is very easy to make. You can typically find the ingreidents at a local Indian grocery store.

    Prep Time 8 minutes
    Cook Time 15 minutes
    Total Time 23 minutes

    Ingredients

    • 2 cups medium or thick Poha
    • 2 tablespoon Turmuric
    • 1 tablespoon Cloves
    • 1 tablespoon Yellow Mustard Seeds
    • 18-24 Curry Leaves (dried or fresh)
    • 1 Onion chopped
    • 1 Potato chopped
    • 1 Jalapeno chopped
    • Salt and Pepper to taste
    • 1/2 cup Water

    Instructions

    1. In a strainer, add two cups of Poha rice and run it over warm water. Start to mix the rice with your hands and get it wet. It will often immediately. Drain the water and set it aside.
    2. In a large pan on medium heat, add the olive oil, mustard seeds, cumin, turmeric and curry leaves. Use a wooden spoon and begin to mix the seasoning around until it looks like a thick red paste. The turmeric and curry leaves will start to give off a very aromatic flavor.
    3. Add the onions, jalapenos and potatoes (Aloo) to the pan and begin to stir the vegetables into the seasoning mix.
    4. Add a small amount of water to the pan so that the potatoes start to cook. Let it cook for another 5-7 minutes until the potatoes have softened. You can use a lid over the pan. Add more water as needed so that you don't brown the bottom fo the pan.
    5. Once your potatoes have softened, turn the heat on low and mix the drained Poha rice into the pan. Mix until you no longer see white Poha flakes.
    6. Serve into small bowls with a wedge of lime and cilantro garnish.

    Notes

    • If you want your Poha spicier, add crushed red pepper flakes to the pan as you cook the spices.
    • You can serve Poha with plain yogurt to reduce the spiciness.
    • You can buy the curry leaves fresh or dried. We prefer the fresh curry leaves. You can soak the curry leaves prior to adding to the dish.

    We hope you enjoyed our Aloo Poha recipe. it’s super easy to make and very satisfying. Your family and friends will love it!

    Bon Apetit!

    Aloo Poha Recipe Vegan Indian Breakfast (top)

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    Aloo Poha Vegan Indian Breakfast Recipe

     

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    Updated: 10/22/2019 | How to Season and Seal Sous Vide Meat

    We’ve been about the sous vide life since 2014. It started when we went to a restaurant called Gastropod (RIP) in SoDo (South Downtown Seattle). They operated out of a small “kitchen” that was included a restaurant grade sous vide bath and a few frying pans on countertop gas stoves. 

    From this small setup came an abundance of delicious food that we would make weekly trips to SoDo for. Dishes included baked Hama Hama oysters, savory Wagyu Zabuton steaks, okonomiyaki, blood orange clams, black soba noodles and so much more! And what was really awesome about Gastropod is that the menu changed daily and the main Chef, Travis Kukull, even foraged a lot of the ingredients used in his creations.

    Now that Gastropod no longer exists, we still wanted to find a way enjoy sous vide meat. 

    We started with our sous video journey using the Anova immersion cooker and eventually graduated to the Mellow. The Mellow allows you to control your sous vide via a mobile app. Start cooking your favorite meats while you’re at work and it’ll be ready when you get home.

    Today we’re gonna share with you how we prepare our meats for sous vide. It’s pretty easy and the meat is typically more flavorful, not overcooked and makes even the toughest meats melt in your mouth.

    Let’s delve into how to season and seal sous vide meat so that it lasts a long time and provides a delicious protein addition to your meals.

    Here’s what you need:

    • Foodsaver® – We have the model FM3920 that comes with a vacuum and quick marinate mode. 
    • Foodsaver® bags and rolls – We always have the Foodsaver® rolls in-stock in our home. Our Foodsaver® model came with zip bags that could be used with the vacuum.
    • Meat – We bought tri-tip roast and eye of round roast from Costco. You’ll need a membership to buy meat at one of their stores.
    • Seasonings
    • Large Baking Pan – We use a large baking pan instead of a cutting board to prep and marinate meats.

    How to Marinate Meat for Sous Vide Cooking

    1. Clean the large baking pan and dry it with a towel.
    2. Place the meats on the tray 2 large cuts at a time. 
    3. Sprinkle 1/2 of the seasoning on one side and all of the vegetable oil onto the meat.
    4. Begin to massage the seasoning into the meat using your hands. Flip the meat and season the other side with the rest of the seasoning.
    5. Continue to massage the seasoning into the meat for another 1-2 minutes.
    6. After you’re done seasoning your meat, place the marinated meat into the bags and follow your Foodsaver® model’s instructions.
    meat on tray ready to marinate for sous vide
    Gather your marination ingredients.
    marinate meat for sous vide
    Massage and marinate the meat using your hands.

    How to Seal Your Meat Using a Foodsaver® Vacuum Seal

    Each model is different, so you should consult with the guide book on how to use your Foodsaver®. When sealing our meats, it took us less than a minute to seal our meats.

    We can offer some tips to ensure that your Foodsaver® vacuum seal is a success.

    • Make sure that you leave at least 3″ of slack from the top of the meat to the edge that is being sealed. This will give you enough room to seal as well as prevent too much of your marinade from leaking out of the vacuum-sealed bag.
    • Double seal your vacuum bags. This will ensure that if the seal breaks during the cooking process, water will not leak into your meat and ruin it.
    • Instructions Included – Most Foodsaver® machines will have instructions on a sticker where the built-in Foodsaver® roll sits.
    • Freeze Your Food – Once your food is sealed, you can freeze it or cook it right away. You can seal both vegetables and meats. Using a Foodsaver® allows your food to stay fresher longer and prevent freezer burn and food waste. The removal of air prevents mold from accumulating on your food, thus preserving it for longer.
    • Compact Design – The Foodsaver®’s compact design is great for our 2 bedroom condo in Downtown Seattle. There are many sizes and we opted for the one with the vacuum adapter to make food storage quick and easy.
    marinated meat in a foodsaver vacuum sealed bag
    The meat is vacuum sealed within seconds. It’s ready to for the sous vide or can be frozen.
    indian curry leaves in foodsaver vacuum sealed bag
    We also froze our curry leaves from the Indian grocery store.

    Foodsaver® Discount Codes

    Ready to get your own Foodsaver®?

    Foodsaver® is currently offering Schimiggy Reviews readers 15% off any purchase until 10/31. Use code FOODSAVER15.

    I received the Foodsaver® to review on my blog. All thoughts and opinions are my own and as always, 100% honest.

     

    Thank you for visiting today! If you found this encouraging or informative, please come hang out with me on Instagram, Youtube, Pinterest, Facebook or Twitter.

    For more fitness fashion discounts and offers, please visit our Fitness Instructor Discounts + Brands Directory and Events and Sales Calendar pages.

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