Vietnamese Coffee Mudslide – Sinful

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Vietnamese Coffee Mudslide

Vietnamese Coffee Mudslide
Growing up, my dad would brew himself his routine cup of coffee flavored with a heaping spoon of condensed milk every morning. My sister and I were allowed the occasional sip here and there, but never had a full brew to ourselves for fear that the caffeine would stunt our growth. Now, we’re the tallest women in our extended family, taller than a few men in fact. I’m currently 25 years old, 5 foot 6 inches tall, and I’m glad to report that I had an actual full cup of Vietnamese coffee all to myself this morning! But something was off…it was absolutely delicious, however not exactly how I remembered it as a kid. Same brand coffee, same brand condensed milk, same coffee to milk ratio…what was I doing wrong?
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Pickled Carrots and Daikon

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Pickled Carrots Daikon

Pickled Carrots Daikon
Pickled carrots and daikon, Vietnam’s equivalent to bread and butter pickles. I can just eat these babies plain with a small bowl of rice, and in fact I have. I prefer to eat omnivore-light; and for those who’ve never heard the term, it means I’m not exactly a vegetarian, but I try to cut out meat when I can, and let me tell you, pickled carrots and daikon make for a great vegetarian snack! These lightly pickled and julienned veggies can be added to almost anything! It’s perfect if you need a sweet and yet slightly sour crunch to your dish. It’s generally used in banh mi sandwiches, dry noodle bowls, meat and rice plates, spring rolls, and many more delectable dishes.
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Strawberry Lychee Mojito

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Strawberry Lychee Mojito

Strawberry Lychee Mojito
I wanted to take this chance to show off an awesome gift I received. Is it neurotic of me to be so excited about a mortar and pestle? Because well, I am. There’s just something therapeutic about the rustic technique of grinding your own food with cold stone dug from the earth and allowing the aroma of whatever it is you’re crushing to take over you. I adore my handy dandy food processor, don’t get me wrong, but using a mortar and pestle allows you to connect with your food on a whole other level.
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Avocado Wontons

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Avocado Wontons

Avocado Wontons
Ok, I have to admit, if I ever made this appetizer for certain members of my Asian family, they would probably confiscate my frying pan and smack me over the head with it. I mean, it’s basically guacamole in a wonton shell. Mixing south of the border ingredients with Chinese food? What blasphemy! Well to all those naysayers, I say “lighten up, will you?”. I for one think the tastiest dishes are ones that contain ingredients from different cultures. Take for example, spaghetti. Legend has it, the method of noodle making was introduced to Italy after Marco Polo’s journey to China. Someone thought to add sauce to the noodles and bam! You had spaghetti! The infamous banh mi sandwich itself is a fusion of French and Vietnamese ingredients. The corn dog is essentially a mix of German food (frankfurters) and good ole American corn bread. I mean, can you imagine a world without corn dogs? At the expense of sounding like a fat kid, I don’t know if I want to live in such a world…
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Ginger Lemon Cake

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Ginger Lemon Cake

Ginger Lemon Cake
Remember when you were a kid, eating fruity candies and picking through your favorite colors to munch on? I’m willing to bet yellow was everyone’s least favorite flavor. I was no different. “Lemon? Uhh…no thanks, I’ll stick with the red”. Opening a Starburst where both pieces were lemon-flavored meant God was punishing me for something. It’s true lemon is the neglected child of candy flavors, and yet, I found everyone seems to LOVE lemon cake. Go figure! Is it the intoxicating combination of fresh lemon zest and vanilla? Or is it the spongy texture perfumed with pungent citrus that gets people going? Either way, it’ll be a hard task to find a lemon cake hater, and if the day comes when you do encounter one, remember this recipe post. It’ll turn any hater into a lover!
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Eggs and Soy Sauce…It’s an Asian Thing

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Eggs Soy Sauce

Eggs Soy Sauce
For 2 months in 2006, I lived in Nha Trang, a beach front town in South Vietnam where my mom currently resides. It’s a beautiful and somewhat touristy town with delicious food. One of my favorite parts of the day was waking up in the morning and deciding which street food vendor I would try next. Unlike most urban American street vendors, where you have your standard pretzel, hot dog, or falafel carts, the vendors in Vietnam serve a smorgasbord of different dishes. On one corner, you can treat yourself to beef noodle soup. If you go down a block, you can gorge on savory sizzling crepes. Kitty corner from that vendor, you can indulge in a brothy seafood soup.
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Tomato Bruschetta

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TomatoBruschetta


Ah, brushcetta…make sure you pronounce it with a hard K sound (bru’sket:ta) , lest an Italian speaking person slap you across the face, or worse, give you the stink eye.

Bruschetta is one of my favorite quick appetizers. It’s also, carbs aside, one of the more healthier foods I consume. I can bite into this scrumptious snack knowing I’m getting a decent intake of fruits and vegetables (remember, a tomato is a fruit). This almost guilt-free appetizer is also a huge party pleaser. If I ever invite you to one of my house parties, you can be sure to find bruschetta on my kitchen table. Diced piquant tomatoes accented with earthy basil and pungent garlic…it’s like a symphony of flavors in your mouth.


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Category: Appetizers, Food

Wedding Post 2: A Little Inspiration

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Inspiration Board Wedding Details

Inspiration Board Wedding Details
To get the ball rolling, I gathered a few images online and made an inspiration board. As you can probably guess, my wedding colors are red, chocolate brown, and just the teensiest touch of gold; too much gold can get a tad gaudy. The color scheme seems a little dark for a wedding, I know, but I never was a pastel kind of girl (I would say half of my wardrobe is black or some shade of gray and I swear I’m not gothic, I’m not cool enough to pull it off). Plus, red is the traditional wedding color in most Asian cultures, chocolate brown just looks awesome, and gold will give it just the right amount of “pop” it needs.
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Wedding Post 1: Why a Blog?

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Why am I doing this blog thingy anyway? Well, other than the fact I have a deep passion for food, I’m also newly engaged (to an amazing guy) and I don’t know the first thing about planning a wedding. I’m a Chinese and Vietnamese American gal marrying a guy who calls himself a “Euro mut”, and to sort of blend our cultures, we decided to have a rustic themed wedding with a bit of Asian influence, sort of an “East meets West” feel. I figured this blog would be a good tool to record every step/detail of the wedding planning process, collect feedback or advice, AND inspire other brides/grooms (or wedding enthusiasts) in planning an Asian fusion wedding of their own!
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Hello There Stranger!

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Welcome one and all to the Noshing Bride, my personal wedding blog and creative outlet for food, art, crafts, and everything else that tickles my fancy! I’m Jenn and I’m obsessed with graphic design and all things culinary. I love diving into edible adventures and fusing Southeast Asian ingredients with everyday dishes to create unique, mouth-watering meals! If you’re as passionate about food and fusion as I am, or just interested in learning a smidge about Asian weddings, then dude, you’re in the right place!

Thanks a bunch for stopping by and I hope this blog deems helpful in your edible adventures!

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Category: About | Tags: ,