I have been eating meatless meals all week, so it’s only appropriate that I can’t get chili out of my mind. My brain has an obnoxiously playful sense of humor when it comes to teasing my stomach and testing my willpower. And frankly, the chilly weather seems to be conspiring with my brain this time around because there’s nothing quite like a warm bowl of chili full of warming spices to combat a cold evening or refrigerated day at the office.
For me, there’s also no Christmas Eve dinner quite as satisfying as chili not just because of the usual late-December chill in the air, but also because serving chili on that particular night has been a family tradition for as long as I can remember.
However, chili isn’t just great for cold evenings and holiday eves. Chili is also the quintessential Super Bowl dish. (more…)
I was first introduced to bún at Nhu Y while having a meal with Jay’s parents, and I was hooked instantly. A Vietnamese salad composed of rice vermicelli, vegetables, herbs, and marinated meat, bún is a great way to incorporate a variety of fresh, raw vegetables into a meal.
Ever since then, I’ve been trying – to no avail – to find an equally fresh, well-marinated-and-made bún in the city because sometimes, I just don’t have the time to drive down to San Jose to satisfy my cravings for Nhu Y. But on those days, this fresh and easy recipe does the trick to hold me over until my next South Bay bún adventure.
My version falls just a tad short of the incredible bún served at Nhu Y, where I have no doubt that they spend much more time marinating the meat and vegetables. But this version is still tasty enough that I choose not to halve the recipe because I look forward to having the leftovers around for lunch the next day or two.
The bright, spicy dressing clings to the veggies as carrots, cucumbers, and bean sprouts play hide-and-seek among the rice noodles and shrimp. (more…)