A Full Vietnamese Inspired Dinner Start to Finish!
HTML-код
- Опубликовано: 3 май 2024
- Get Behind the Scenes Updates, Free Recipes, and More by Joining My Newsletter Here - scratchpantry.com/newsletter
Recipes:
Chicken Pho (Pho Ga) - www.recipetineats.com/vietnam...
Vietnamese Egg Rolls (Chả Giò) - www.hungryhuy.com/vietnamese-...
Dipping Sauce - www.hungryhuy.com/vietnamese-...
Picked Carrots and Daikon Radish - www.recipetineats.com/vietnam...
Apron - amzn.to/49VJtVE
My Favorite Cooking Equipment:
Silicon Counter Top Mat for Bread Making - amzn.to/49JUQ2c
Braising Enamel Cast Iron - amzn.to/3QtOf4m
Kitchen Scale - amzn.to/46WxMvz
Rolling Pin with Thickness Guides - amzn.to/3TAkX7l
Kitchen Aid Mixer - amzn.to/3R6O4vY
Food Processor - amzn.to/3R9hwl3
Kitchen Scale - amzn.to/485X7El
Wooden Spoons (Spurtles) - amzn.to/45Uu8BR
Dutch Oven - amzn.to/3RbexZo
Cutting Board - amzn.to/3QwihG8
Affiliate Links and Discount Codes:
Harvest Right Freeze Dryer - scrat.chat/harvest-right-medium
GreenStalk use Code ACRE you get an EXTRA $10 OFF any order of $75 or more - scrat.chat/greenstalk | affiliate link
Butcher Box - where to find organic chicken and grass-fed and finished beef - scrat.chat/butcherbox
Redmond Real Salt | Use the code ACRE for 15% off
scrat.chat/sea-salt-fine
Where to buy organic bulk food
Azure Standard - scrat.chat/azure-standard
Country Life Naturals - Use Code ACRE to get 10% OFF your first order and FREE shipping if you spend over $99 -- scrat.chat/country-life-foods
Favorite Cookbooks!
Ina Garten Barefoot Contessa Foolproof Cookbook - amzn.to/48SP7re
The Ultimate Cookie Handbook - amzn.to/3sfFIcX
American Test Kitchen Cooking School Cookbook- amzn.to/3sFYlC3
Ball Canning Cookbook - amzn.to/3oyRM4o
Bulk Food Storage Containers:
Food Grade 5 Gallon Buckets - amzn.to/3wgi25R
Gamma Lids - amzn.to/3bEij92
X-Large Food Containers with Gamma Lids - amzn.to/3tD3SvT
1 Gallon Glass Jars - amzn.to/3bxAwW3
1/2 Gallon Glass Jars - amzn.to/3nK5hMU'
30-Day Free Audible Membership with 2 Free Books - amzn.to/3mCLKyT
A Year Without The Grocery Store Book - amzn.to/3CE4Mdz
Online Seed Companies I Order From:
Hoss Tools Seeds - scrat.chat/hoss-seed-collection
MI Gardener - scrat.chat/MI-gardener-seeds | Use code ACRE for 10% OFF!
Seeds for Generations - scrat.chat/seeds-for-generations
Canning Supplies I Used:
Ball Canning Cookbook (My Favorite!!) - amzn.to/3w2SZlX
Oster 22 Quart Roaster Pan - amzn.to/2SjodX0
Stainless Steel Strainers - amzn.to/3eaM8As
Presto Pressure Canner - amzn.to/2Riy3YJ
Canning Equipment Essential Supplies Kit - amzn.to/3eafXkv
Redmond Real Salt (Fine) - scrat.chat/sea-salt-fine
Links are affiliate links, but I will only recommend items I LOVE and use daily with no extra cost to you, and it helps support the channel! Thank you for your support!
#acrehomestead #recipe #cookwithme
Thanks for joining me today as we make this amazing dinner from start to finish! I am having so much fun making these themed dinners! It is pushing me out of my comfort zone and I am learning a lot and having fun trying new things. If you have any ideas of what you think would be fun idea for the next themed dinner let me know down below! I am wishing you the BEST Saturday - Becky
Hola Becky and Friends ❤
I actually use the onion sprouts as green onion. They have good flavor and better than wasting them.
Whichever suggestion gets the most likes I will make :)
Can I substitute parsley for the cilantro? I’m one of those people that have the cilantro tastes like soap gene.
Hawaii food! I’m a Big Island local that moved to the PNW and it isn’t too difficult making my childhood food with awesome asian stores like Uwajimaya! Laulau, or the soup version which is luau (can be made with various types of protein), Kalua which my family has always made an oven version using liquid smoke, authentic mac salad, so many awesome filipino/japanese/chinese desserts and such that are considered local food. Teriyaki beef, korean chicken, chicken katsu, musubis, good chili w/ red hot dogs, chicken papaya soup, poke (we haven’t had any problem making it homemade with costco fish) and there’s even so many awesome filipino dishes that hawaii locals all know and love because of our huge filipino communities, but that could be a whole different theme of its own! I’m always super excited to talk about, make, and eat the food that I grew up with and can hardly find up here made just the way I like it, so I cook a LOT lol
The Jicama, (Hic-ah-ma) the round white vegetable that you used are quite common in Mexico for snacking. They are cut raw into cubes and are covered in a spicy sprinkled topping like chili powder or other type of powder and served with toothpick or server sticks. The crunchy apple-pear description is very true and can hold lots of different options for accent flavorings. It's great to see you experimenting with new veggies and items. That's one of my favorite things to watch on your videos.
Yeah, in Mexico we eat it raw with lime, tajin, Valentina sauce and chamoy. It's really good
To me they taste like raw potatoes
i was going to say that too
I slice them up with my celery and carrots. I love the crunch and can grab a piece out of the fridge anytime!
Thank you for the info about dipping cubes of jicama into spices, etc.
As a Vietnamese wife, I can tell you that this meal isn't meant to be cooked alone! :-) Family makes everything together, to help with the time consuming processes. Also-- egg rolls like that are made on spring roll day. The whole day is spent making them, frying them, then packaging them for the freezer.
That sounds like fun - certainly a lot of work for one person!
❤ That is so interesting and very heart warming to hear! Thank you for sharing.
Is phu (sorry if spelling wrong) considered a comfort food or everyday or large number of people or a party good?
My very favorite thing is communal meal prep! all the stories, all the laughter! thank you for sharing that insight! I learned something wonderful today!
@@tst1200pho... ❤
Is one of my FAVORITE meals!
oh i enjoy watching your videos so much. no drama, no politics, no attention seeking, no child exploitation...
just an authentic human being sharing their love for fun things. your food related nerdyness is contagious and i love it!
I am a 59 year old woman that has cooked most of her life and I have to say you are such an inspiration.
You have really inspired me to try new things .
By the way I love the garlic puck hack. I buy 3 lbs at a time and just spend an afternoon prepping them for the freezer.
I also share them with my daughter in laws that work outside the home and need to save time cooking.
Thank you for being you and keep up the good work.
Hey Becky!
Just sharing a few broth tips from my mom. Her and I both watch every video but she doesn’t have an account. She says if you start the broth with just the chicken water and salt, bring it to a boil then skim off the foam before adding the cilantro and spices. That way you can get all the foam off without it getting all tangled in the herbs leading to a clearer broth. She said once you scoop off the foam then add all the extra ingredients and simmer as normal. After straining she said never bring it to a rolling boil if you want it to be nice and clear. Even after straining it will still make your broth merky. Thanks for all the videos we love watching!
That´s the way to do it! I mostly boil on the stove a first time, skim it and then put the pot in my oven for several hours on low temp. But I always make 8-9 liters at the same time. For a small batch the slowcooker is great to use.
Brilliant!
Hi Becky 😊 If you have extra star anise you can make authentic chai! Here is my mom’s chai recipe that she perfected over 20 years:
1. Combine 2 cups water and 2 cups milk in a small sauce pan
2. Crush 4 cardamom, 4 cloves, 1-2 inch cinnamon stick, 1 large star anise and place in water/milk mixture
3. Turn on stove to 5, stir regularly
4. Once milk boils, add 5 teaspoons of loose leaf black tea, immediately set the timer to 3.5 minutes and reduce heat to 4
5. Strain into teacup, add a pinch of brown sugar into individual cups
Oh that sounds amazing!
Wow ❤
Thank you for this recipe! Sounds delicious!
Thank you for putting that up. I'm going to try it. :)
Oooh I love chai! I think I’m going to try this, too! Thanks for sharing the recipe 🤗🫶🏽
Yes! Ever since that Costco video, I’ve been rooting for you to make a Vietnamese dinner! Those white bowls were perfect for pho and I’m so glad you found a nice set of Asian spoons to match.
Though my family prefers pork pho, the way you prepared the chicken pho was great. A tip to prevent mushy noodles is to use a water boiler to soak the noodles in their bowls for a few minutes. Then drain and add in the pho broth.
For the egg rolls, you made it almost like my mom does it! Her recipe is basically RunAwayRice’s egg roll videos except for these changes:
Replace sugar with oyster sauce (specifically Lee Kum Kee is our favorite)
Replace cornstarch by using the egg whites as the “glue” for the wrapper and the egg yolk as the mixture binder
Add in some chopped green onions
Chicken flavoring like bouillon makes a world of a difference
And wrap the egg rolls like you did in the video. Wonderful job by the way putting the egg rolls together! You could’ve used some more filling to use less wrappers. Then again, our egg rolls are always twice as thick as recipes show them. It helps to have an apprentice separate the wrappers so I was well acquainted with ripping so many holes in those finicky wrappers. Menlo is the only brand my family and all of our Vietnamese friends use. This video brought back so many childhood memories for me and reminds me of all of mom’s cooking that I miss. Me and my siblings didn’t like jicama so she would use taro which is more earthy than sweet. And she would chop the everything into thin 1-inch matchsticks or nearly a paste so that we could eat it easier as kids. 🥹
When I make egg rolls, it's simple. I use sage breakfast sausage Coleslaw mix that has carrots and purple cabbage, green onios. season with a little garlic powder and onion powder and soy sauce. I cook sausage first with cabbage mix and onion. Roll with wrap. Seal then roll in another wrap. It's less greasey to me when using 2 wraps. We love them. ❤️
Your hair is exceptionally gorgeous today! I'm always happy to see a Becky video. I talk about you like I know you and everyone else in this world does as well.😂
Same. Becky is like another member of the family in our house. 😊
So true on both counts!❤
It sure is. I love it with bits of curl.
Me, too! I had a friend get quite non-plused when he suddenly realized I was speaking about a RUclips creator that I watched as opposed to a friend I knew well, which I guess was how I was talking. 😁 His loss, not mine. Becky is always teaching me something, inspiring me to do better, encouraging reaching for a good goal. Isn't that what a good friend does? 😉😊
@@articowl2 I got my hubby watching her now. 😀
I was relieved when you said the vegetable was a jicama - yuca, or cassava cannot be eaten raw as it contains some cyanide compounds which are removed in the cooking process. Fantastic video, as always - thank you for the inspiration, Becky ❤
I always pronounced jicama as hic-ah-ma. Anyone know the pronunciation?
A third name for cassava is manioc 😂 too many names, but so many cultures eat it so I'm not surprised 😅
@@marypearsall3089Yes, it’s Hik-a-mah
The long vegetable is a jicama (hi-ca-ma) and the round one is an Asian Pear. 😙
Ohhhh I know it as cassava and we make chips with it!
Becky, RuthAnn Zimmerman of Homesteading with the Zimmermans, posted an organic solution to help protect her fruit trees. She also showed some pruning. I know you’ve been thinking about possibly doing something with your trees and thought you might want to watch it. The video was posted today (5/4/24). The solution involved ammonia or bleach, apple cider vinegar, molasses, and water in gallon jugs.
I was just going to share that too! I did tell Ozark Family cuz I know she is uncomfortable with pruning.
RuthAnn is such a wealth of knowledge!!!
Love RuthAnn!
Love love love RuthAnn & Homesteading with the Zimmermann's. What a great family!
@@melysaanneIt will be interesting to see if the coddling moth trap actually works. I have my doubts the fruit will be worm free.
Love you Becky and your little family. You inspired me to do a garden at 66 years old! Thank you❤❤❤
Yay, I've been patiently waiting for your video. Thank you for entertaining and inspiring me with your content. ❤.
You are so welcome!
I'm always bummed when the video comes to a close 😅 I think for many of us, Becky is the best friend we don't have in real life 🤭😊 always love getting a new video to watch! 💜 Thank you for being you, Becky! 🤗😘
Same😂😂
It's a great day when Becky posts! Raining outside but sunshine watching Becky!!
Becky and the universe, Faux Pho is Phun to make. I use a bit of cheese cloth to put the loose spices and herbs in.
Jicama is delicious raw. In Mexico we put a bit of lime juice and salt (chili if you like). I just eat them as they are in slices.
hugs to all Jim
The trick for a clear broth? Never disturb! Never move ingredients! Never stir the pot! It’s the first advice I received in making soup or soup stock in any flavor, in any culture. It served me well. 😊 The dinner looked amazing!
You can put your fennel seeds in a tea infuser (they’re usually stainless steel or chrome, two part so you can put your loose leaf tea in and there’s a chain of some sort) either that or simply tie them into cheese cloth. I’m surprised they weren’t toasted with the anise? Anyhoo, that’s my suggestion. As well as not putting a lid on your stocks and broths and continually skimming as it simmers. (Chef tricks). Much love from Canada Miss Becky! ❤️🇨🇦❤️
Hello Becky, my daughter-in-law is Vietnamese and makes this for us whenever we visit. Her mom makes the authentic broth by boiling a whole bunch of different types of bones for more than 12 hours. However, my daughter-in-law makes it pretty much like you. Only difference is that she uses a whole uncut chicken, whole round uncut onion, ginger along with all the spices in a bag minus the cilantro. I think boiling the cilantro might cloud the broth and also add some bitterness. Lastly, you could add very thinly sliced sweet onions onto your raw vegetable plate and lemons as an alternative to limes. Watching your video has given me the courage to make pho as well. I too have been intimidated but will give it a try. Thanks Becky
Regarding the spring rolls, you can roll them and flash freeze on a cookie sheet (to prevent from sticking together). Then you can store in a zip lock in the freezer. You can fry them up whenever you want. 😊
My suggestion for you would be - cioppino. We’ll be making that for Mother’s Day but I’m always open to different ways of preparing/cooking.
I really admire how adventurous you are in your cooking! Looking forward to the Brioche bread video. You aren't afraid to tackle anything. Hope some of that rubs off on me. Love your videos Becky. Always brightens my day
Aw thanks!
This comes from someone from Vietnam that I worked with. The longer the simmer with all the ingredients including the chicken, the better.
The flavor comes from getting all you can out of the ingredients, bone broth quality.😊❤
As I understand it, pho broth takes about two days to make.
Wow very impressive to make pho AND egg rolls all in one day! For the pho noodles, it’s a serve as you eat kind of thing. Each person put the amount they want and put it in boiling water so it’s soft to their liking. I like my noodles soft but not too soft. Plus the boiling pho noodles will also boil it some more too while you prep your bowl with all the ingredients so keep that in mind when preparing the noodles. As for the egg rolls, I am Hmong and the only video I’ve seen someone make egg rolls like how we do it is Nathalie’s Kitchen here on RUclips. Everyone loves our egg rolls so hope you try her recipe someday too. Great job! ❤
Looks like your tulips bloomed beautifully!
❤❤❤🌷🌷🌷🌷
I love having a relaxing lunch alone. It doesn't mean I don't love my family. It's just nice to have a break. Everyone needs some me time and what is relaxing to one person may not be to another. To each his/her own. ❤
🎉 you did a great job and we’re so brave to make something so radically different with guests coming! I love Sweet & Sour sauce to dip eggrolls in!
The new outdoor table is gorgeous!
In the UK they advise cooking bean shoots before serving to prevent food poisoning unless the bean shoots are marked as safe to eat raw.
I make the quick pickled daikon and carrots and I just use my vegetable peeler and I make ribbons. It’s easier to put on sandwiches and great on Asian salads. Great video as always 😊
Great idea thank you!
Becky, you are a true gem! Your families are so lucky!
You are such an amazing and fearless home chef. This recipe would be so intimidating to me, but you make it look super easy. Oh, I bet it turned out so incredibly delicious. 😊 Your family is Blessed ❤
Thank you so much!
Becky, I believe the vegetable jicama is pronounced hi-kuh-muh. This all looks soooo delicious.
“hic-ama” the “j” in Spanish sounds like an “h”.
Yes it is.
I’m so glad you all helped out with this pronunciation, very helpful and gentle. I’m sure it must be so scary to be on a public platform with this many followers and talk about things that you’re unfamiliar with hey? I would be so, so scared I’d freeze up and stutter I think! Haha!
You are correct in the pronunciation
He-ca-mah. Spanish.
By now you must've been told the round veggie is not yucca but jícama, a Mexican plant related to the peanut. The root is the ONLY EDIBLE PART that's not poisonous! The peel is usually removed (never eaten) with a knife as its a bit tough for a peeler. It's meat is crunchy & a bit sweet like a mild pear or apple. There are two varieties; the one you bought is the most popular. It can be eaten raw in salads, cooked in soups, or sauteed with other veggies. Love your channel Becky. Your uploads are so fun & informative!!! Keep good going!!!
❤❤❤
Hi Becky, I know that everyone has stated that the round veg is jicama. Yucca is a starchy brown root that is VERY DELICIOUS you should definitely try it It’s a popular side dish in my Cuban heritage we boil it after peeling and than top it with onions and garlic and olive oil YUM!!😊
Yum!❤
I love reading cookbooks! Like you, I get intimidated by a lot of the recipes especially French types! But I do get inspired by your videos. Thanks Becky for being you! 😀
Aw thanks! I love that I can watch videos on recipes because for me seeing someone make something makes it seem a little more do able :)
I am the same way! Love watching Becky tackle the themed dinners so fun!
I'm really loving the themed dinners too! I'm definitely going to try making pho now!
To reduce stress, I think you could soften the noodles earlier in the day. You are rinsing them in cold water anyway, but cover with plastic and they will hold nicely. Also, I think the broth could be made in advance, even a day ahead. I wonder if the egg rolls could be prepped in advance and fried close to serving time. I have heated frozen egg rolls (already fried) in the air fryer and they turn out nice and crisp. Great job on this meal. Lucky grandparents to receive the love in this beautiful meal. Love your channel, Becky.
Yes to all of that...😅
Love your cookware. I enjoy watching your channel and seeing all the different kinds of recipes that you try. I also enjoy watching your garden segments. It is nice to see Josh in some of the videos too.
Good on you for taking on what seems to be a multi-tasking set of ingredients/processes to put this all together! Looked phenomenal, and I think I now feel confident enough to try to do some Vietnamese scratch meals. Hubby does not like spice; so somewhat a challenge to do this as opposed to just buy myself some pre-made meal from a restaurant. Kudos to you, Becky, for making this meal for you and your grandparents! And the broth at the end looked incredible!
CONGRATULATIONS BECKY!!!!!!!🎉😊….so glad you finally made your Pho!!!! Living vicariously thru you!!! Love your courage & perseverance!!
I enjoy watching your videos as my self care for the day! It is just so relaxing watching you in your element whether in the kitchen, garden, or shopping! This recipe is completely new to me but it looks delicious! Thanks Becky for sharing your passion with us! ❤
I like to watch you cook and I have learned alot along the way but I can't wait until your garden start to really kick off. I love it so much ❤
BECKY YOU ARE BRILLIANT,you always thank us but we praise you for taking us away and enjoy so much in this mixed up world !
What a fantastic grower, cook, entertainer (both entertaining family/guests and entertaining RUclips viewers)! Nice work Becky and Josh! You have put me in the mood to make dinner now. Thanks for all your hard work and wonderful videos.
My mum was born in India - the way she skimmed the ick of the boil is with just a table spoon - she would put it on the side of the pot and let the broth slowly get on the spoon and the ick would stick and the rest of the broth would just return to the soup - so difficult to explain something you learnt as a child by experience- but watching you with the sieve made me want to come and show you.
I’m so glad you made this dinner. I’ve always wanted to make it but didn’t have the courage. Thank you for the step by step tutorial. I think I’ll give it a try. Thank you for always being willing to take us along for the journey
That dinner looked so delicious! I'm relatively new to your channel and have been enjoying it so much. Very comforting. Thank you for sharing your skills.
The tulips look great in that nook in your kitchen! Perfect for spring!
Your purple tulips look so pretty in your cabinet/shelf.
If you have cheesecloth, dampen it, lay your spices and herbs on it, bundle it, and tie it with kitchen string, and toss it in the pot. Sachet!
Beautiful garnish plates!
Love the table
BEAUTIFUL MEAL
Hi Becky. This looked so good. I am really liking you videos trying different types of cuisines. It is a fun seeing you experiment.
Becky once again you prepared a wonderful meal. Thank you for taking us along the process. Truly one of many things I admire about you. You are not afraid to jump right in and share.
Becky, I admire your curious nature when cooking. You never seem to be intimidated by trying something new. Congratulations! I was salivating the whole time you were cooking.
I've been using simply mamas recipe for egg rolls for years but recently decided to try to make the wrappers from scratch. It was easier than I thought especially with a pasta maker. Love all your videos.
Everything looks wonderful. Because of you're bravery with new recipes we are all gaining confidence in trying new things as well . Thank you ! 🍜
I always feels productive each time I watch your video, Becky but I can’t match your energy! You are such an inspiration!
Becky you are so courageous! I have been wanting to make pho and the egg rolls for years. Now I am encouraged. Thank you and God Bless!
Oh the tulips and the new table, so totally awesome!!! WTG! 👏👏👏👏👏
My friends and I do game night and I think this would be perfect for that! Thanks for these themed dinners!
Great video Becky! You are such a fearless cook and wonderful to watch - your family and friends are very lucky!
Great accomplishment, Becky, & you are so reasonable when researching & trying new recipes! Thanks for sharing! Blessings to all 🤗🇨🇦
Dinner looked fantastic. Love spring rolls!
Jicama with lemon and salt is my favorite on a hot day
This was much more enjoyable as a viewer. Becky you seamed much more relaxed than when you are trying to do so many meals. I loved this!
Great video Becky. I’ve already watched it twice! I’ve never seen this prepared before. It’s going to be next after I go to the store! Can’t wait to try it!
Yum yum I am so excited about trying your recipe for pho!
Love u Becky ur are a wonderful ray of sunshine
I love your videos! Love the joy you put into cooking!
Wow! Just wow! Great job!!
Your new patio furniture looks beautiful.
One thing I've always wanted to make myself is kimchi. It's versatile because you can flavor it to your preference and is very good for digestion because of the fermentation process.
Becky I’m impressed. You’re so brave. I’ve been wanting to attempt Pho for a long time. You just gave me strength Looks like you rocked it. 🎉
I love pho! So fun to see you making it. That’s a lot of work. Thank you so much for sharing this with us. ❤
Thanks for sharing.
It all looked very yummy.
The tulips behind you look beautiful.
Nice new table Becky! Everything looks delicious!
Thank for this!!! I had all the ingerdents at home and made it for dinner last night. It was OH SO GOOD!
Ur hair looks beautiful!! I love your videos, you are so relatable which I love!!
Thank you so much!!
When making eggrolls, always start with a higher heat then lower it after a few minutes. You get a nice crispy shell then.
❤ you are amazing. I have been looking for that radish forever didn’t know what it was. Thank you. Can’t wait to try the recipes.
This looks so delicious and the table is beautifully done, I’m definitely going to try this for my family. ❤
I love watching your videos. You're very down to earth...I love that. Oh, and the tulips you have on the shelf, AMAZING....the color is incredible. ❤
The dinner presentation looks delicious. Yummy. Thank you. ❤
This is my kind of meal! Love making beef pho in the instant pot. Used to make only beef but have now made chicken pho and love how easy it is to make.
A couple comments: I use a large metal infuser for pho spices, mulling spices and pickling spices for corned beef. I bought mine on Amazon
4.8 1,098
Reinmoson 2 Pack Large Tea Ball Infuser for Loose Leaf Tea & Spice Ball for Cooking Soup, 304 Stainless Steel, Threaded Lid, Chain Hook, Extra Fine Mesh Tea Strainer Ball for Herb, Iced Tea
And your big veg bulb as folks have already commented is Jicama (the j sounds like an h so phonetically it would sound like hicama). Love munching on jicama.
Your videos are great. Pho broth is so yummy and very comforting.
I’m with you on eating out alone. I love being alone and get a little crazy if I don’t have some alone time every week.
Oh boy. Gotcha in the big screen today so I don’t miss a thing. Thank you for the great lesson‼️‼️
Amazing. I can’t wait to try this ❤❤❤❤. Thank you
This video was so awesome to watch come together. Becky you are a Rock Star!!!!
You go, girl ❤ that looked like a very delichious meal!!!
I was wondering if you were going to post you making Pho. I'm excited for this! ❤
Hope you like it!
I absolutely did!
How very awesome! I'm so glad it turned out so well. Big win for you and everyone else!
Everything looked so delicious
Jicama is wonderful on a crudités plate or grated with lime zest, juice and olive oil. Fun to grow as well. Vines like a bean with beautiful purple flowers then harvest to roots.
Hi, Been looking forward to this time together!
Your new patio set it beautiful.
It all looks fantastic!
Hi, cannot wait to see this meal come together, sending you greetings from Gibraltar x
Hope you enjoy!
Becky the round veggie is pronounced hikama...jicama. it's very tasty and love the crunch. Love watching you and what you do. My family says I'm addicted to you tube and all the people I watch. They want to do an intervention for me on your channel and others I watch....lol they kid me so much❤
This looks absolutely delicious, thanks for another great episode!
Jicama is one of my favorite summer snacks because its so fresh and u can eat it raw or with salt and lime, tajin, occasionally i will make a kimchi with it because it ferments so well. It reminds me of a very sweet white potatoe, so glad u are using different vegetables/fruits. Pho is indeed a confort food, my husband and i usually eat it before and right after going on vacation it seems to keep us fairly healthy. Thank you for taking the time to share your meals with us.
Now that was a wonderful meal!!! Great job!!!!!