Category: Asian Dishes
Cincinnati Chili Udon Want to Pass Up

Cincinnati Chili Udon Want to Pass Up

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I don’t hide my political views very well…and I don’t try to.  You googled a recipe and my blog popped up (probably Mochi Muffins, lol) and here you are.  My blog is mostly about food, a little about travel, and the occasional musing on sports, my family, and politics.

Try Not to Skip to the Good Part

Well, you can skip to the recipe with the button above, or take a couple of minutes to read the next paragraph to get to know me and what I believe in.  If you supported he who shall not be named, skip to the recipe.  America just elected a narcissistic, unqualified, amoral, grifter as president of our country, for the second time.  An anti-woke platform that, when you think about it, says, if you don’t look like me, live your life like me, you can’t have a seat at the table because it is only for folks like me.  I am incredulous, depressed, and angry.  Enabled by a cast of bad players, sycophants, and opportunists who care only about power and money, he rides into office intent on destroying democracy.  Once again my hopes of an eminently qualified, lifelong public servant, compassionate WOMAN president were crushed.  We had 3 months of joy, sanity, normalcy, million-dollar smiles, and hope with her and Gov Walz’s campaign.  Now we can only dream of what might have been.

What’s Your Self-Care?

I confess, I go to Cookbook signings, like Kristina’s in Brooklyn!

And I go to cookbook author signings, like Kristina's in Brooklyn!

So, as I think about my next steps as part of the resistance, I turn to doing things that make me feel better and relieve stress.  What do you do? Crafts? Ceramics? Sports? Blog? (lol) I row and play tennis, which helps me keep sane.  And of course, I cook and bake.  Times like now I turn to childhood favorites and dishes that are warm and homey, comfort food to get me through.

Kristina Cho, author of Mooncakes and Milk Bread, and Chinese Enough (highly recommend both her books), posted a recipe for Cincinnati Chili Udon.  I imagine as a native of Cincinnati, Skyline (Cincinnati) Chili is the very definition of comfort food for her.  Her’s has the warm, tart -sweet flavors of Cincinnati Chili from cinnamon and vinegar but then she adds Harissa for spiciness and finishes with soy sauce for an Asian twist.  She serves the chili over Japanese udon noodles topped with an egg yolk and cheese.   It’s delicious.

Prep Time < Cook Time

The chili takes 90 minutes to cook but most of that time is spent simmering on the stove.  While it simmers, kick your feet up, eat bonbons, anything that makes you feel better.  You deserve it.

Get your seasonings together.  I used TJ’s Harissa paste instead of powder.  Dice onions and mince garlic and saute until lightly brown. Add ground beef and cook until the meat loses its pink color.  Use ground beef that is 15 -20 percent fat, a happy medium for flavor and moisture.  Add your seasonings and water and simmer.  The sauce is ready when it has reduced by about half.  It will look thick and rich and smell incredible.

Top with cheese and the “takes it to another level” egg yolk.  Garnish with green onions and serve immediately.  Mix the egg yolk into the sauce and noodles to give it a silky creamy finish.

It’s delicious served over udon noodles but I think it would be equally yummy over a bowl of rice or as a topping for roasted sweet potatoes.  The chili reminded me of the Afghani dish, Kadoo, cooked pumpkin topped with a meat sauce and yogurt.  Kristina’s Cincinnati Chili with its warm Mediterranean spices would be a perfect stand-in for the meat sauce as would sweet potato for pumpkin.  I’m currently obsessed with Japanese sweet potatoes-indescribably delicious.

So make this chili, throw it over whatever you like, curl up on your sofa, and watch a classic Rom-Com, or maybe a silly, mushy Hallmark holiday movie.  Rest up, the resistance begins tomorrow.

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Cincinnati Chili Udon

A delicious riff on Cincinatti Chili (Skyline Chili) from Kristina Cho
Course dinner, lunch
Cuisine American, Asian-American
Keyword chili, Cincinnati chili
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 4 servings

Ingredients

Sauce

  • 2 tbsp olive oil
  • 1 medium yellow onion minced
  • 4 cloves garlic minced
  • 1 lb ground beef 80/20 fat
  • 3 tbsp tomato paste
  • 6 cups water
  • 2 tbsp apple cider vinegar

Seasonings

  • 1 tbsp soy sauce
  • 2 tsp coarse salt
  • 1 1/2 tsp cinnamon
  • 1 tsp black pepper
  • 1 tsp harissa powder substitute harissa paste 1:1
  • 3/4 tsp ground cumin
  • 1/2 tsp ground cloves
  • 1/2 tsp sugar
  • 2 bay leaves

Finished Dish

  • 4 bundles of frozen udon
  • 4 egg yolks
  • Cheddar cheese shredded
  • Green onions thinly sliced, for topping

Instructions

  • In a large pot, heat olive oil over medium heat. Add the onion and garlic, cook while stirring occasionally until starting to brown, 4 to 5 minutes.
  • Add the beef and break up the meat into smaller clumps with the edge of a spatula. Continue to cook until the meat is no longer pink, 4 to 6 minutes. Stir in the tomato paste and cook for another 1 to 2 minutes.
  • Add the water, apple cider vinegar, and soy sauce and bring to a simmer. Add salt, cinnamon, black pepper, harissa, cumin, cloves, sugar, and bay leaves. Stir to blend.
  • Reduce the heat to medium low to maintain a gentle simmer. Cover with lid but leave a gap for steam and allow the chili to simmer until thickened and reduced by about half, stirring occasionally, 60 to 90 minutes. Allow the chili to cook for a few minutes before serving.
  • Bring a large pot of water to a boil and add the udon to warm through (frozen udon is already cooked). Strain the water and divide the noodles between bowls.
  • Top the noodles with chili and add an egg yolk to the center. Sprinkle on cheese and green onions. Toss the noodles to mix the cheese and egg yolk with the chili.

Notes

Serves 4
Easy Peasy Curry Chicken

Easy Peasy Curry Chicken

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One of my favorite “cheats” are the Japanese curry blocks found in most Asian markets.  These little blocks contain the spices and flavorings plus a thickener to make a Japanese-style curry.  It’s an easy weeknight meal that comes together in 20-60 minutes depending on your protein.  These curry blocks are so good you’ll find them in cookbook recipes and most Japanese restaurants, yep.  They add their little tweaks but really, you don’t have to add anything, just follow the instructions on the box, and boom, with minimal work and time, your family will be sitting down to a warm, comforting bowl of curry and rice.

So, Why a Recipe?

Well, someone’s gotta tell you these curry blocks are out there!  There are quite a few brands out there and many come in varying degrees of spiciness, mild, hot… Serious Easts does a deep dive on the different brands, here it is Deep Dive Curry.  Experiment and find the one you like best.  My kids make curry all the time.  That’s how easy it is.

Variations on a Curry

Needless to say, tweak this recipe as you wish.  I often make this with pork.  Ivan Orkin of Ivan Ramen fame has a recipe for a delicious Pork Curry.  Calls for braising chunks of pork in a broth and then adding the curry blocks.  He finishes his curry with honey and milk. To cut the cooking time, use an instant pot to cook the pork.  Instead of 2 hours on the stove, 30-40 minutes in the instant pot should do it.

Add more veggies!  I throw in an additional 2 cups of veggies into my curry. Don’t worry about the curry sauce, there will be plenty.  Cauliflower and bell peppers come to mind first, then squash like zucchini or kaboucha would be yummy.

Looking for a Thai Curry?  The Thai equivalent to Japanese curry blocks are curry pastes in little tubs.  My favorite brand is Mae Ploy, and it comes in an array- red, green, Massaman.  A previous post on curry pastes and a recipe for a flavorful Thai curry made in an Instant Pot is one of my favorites.

So, go get yourself some curry blocks or curry pastes, make your curry,  cook one big pot rice, and spoon it into your favorite bowl.  Eat while curled up on your sofa watching your favorite Hallmark Christmas Movie (yes they are already out), or K-drama (Goblin or My Dearest), or C-drama (Double or Princess Royale).  This is part of your self-care, after all, we could all use some comfort right now.

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5 from 1 vote

Curry Chicken

Curry Chicken, a one pot meal, perfect for the cooler weather. Japanese Curry blocks make this a snap to make.
Course dinner
Cuisine Asian
Keyword 3jamigos.com, Chicken, chicken curry, curry, easy recipe, japanese curry, one pot meal
Prep Time 20 minutes
Cook Time 1 hour
Servings 4 servings

Ingredients

  • 6 bone-in skin-on chicken thighs ~2 lb or 6-7 pieces
  • ½ tsp Diamond Crystal kosher salt
  • freshly ground black pepper
  • 2 slices ginger
  • 2 small yellow onions 1 lb, 454 g
  • 1-2 Yukon gold potatoes, peeled 6.5 oz, 184 g
  • 3 carrots, peeled 4 oz, 113 g
  • ¼ cup green peas 1.3 oz, 36 g
  • 2 Tbsp neutral oil for cooking

Optional but highly recommended

  • 1-2 cups Your favorite veggies, there will be plenty of sauce to acommodate more veggies. Cut to similar size of other veggies bell peppers, cauliflower!!, squash, celery

Curry Sauce

  • ¼ cup sake
  • 2 cups chicken stock/broth or use vegetable stock low salt or 2.5 cups with 2 tsp chicken powder
  • ½ cup water add more if needed
  • ½ package Japanese curry roux 3.5–4.2 oz, 100–120 g; I like thwe OG S&B brand
  • 1 Tbsp mirin
  • 1 Tbsp soy sauce

Instructions

Prep Ingredients

  • Prick skin of 6 bone-in skin-on chicken thighs or 3 whole legs split with the tip of your knife (so the flavors will penetrate the skin). Cut off the excess fat with a pair of scissors (or knife).
  • Season the chicken with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper on both sides.
  • Cut onions into wedges. The wedge cut adds more texture; however, you can also thinly slice or dice.
  • Peel and cut  Yukon gold potato into 8 pieces.
  • Peel and cut carrots into bite-size pieces. Additional veggies can also be cut into bite-sized pieces. Set aside the vegetables on a tray or plate.

Making the Curry

  • In a large pot (I use a Dutch oven), heat 1 Tbsp neutral oil on medium-high heat. When it’s hot, sear the chicken on the skin side first. Do not crowd the pan to avoid steaming the chicken and cook in batches if necessary.
  • Flip the chicken and cook the other side for 2 minutes and then transfer to a plate until the rest is done.
  • Add the onion to the pot and coat with the oil using a wooden spoon/spatula. If there is not enough oil, add ½–1 Tbsp more oil.
  • Add ginger slices and sauté, stirring occasionally, until the onions are tender. If the burnt spots on the bottom of the pot need some scraping, you can add sake here (instead of the next step) to loosen them up.
  • Add the chicken back into the pot and add ¼ cup sake.
  • Add 2 cups chicken stock/broth and ½ cup water, or water plus chicken powder just enough to almost cover the chicken. If you use a larger pot, it may not cover, so please adjust the amount of stock/water. This is not a soupy curry, so we do not need much liquid.
  • Cover the lid and bring it to a simmer. When simmering, skim the scum and foam with a fine-mesh skimmer.
  • Cook covered on low heat for 40 minutes.
  • Add the carrots, potatoes, and any other veggies you like, make sure they are submerged in the cooking liquid. Options include bell peppers and cauliflower or squash
  • Cook covered until they are tender, about 15 minutes.
  • Turn off the heat and dissolve ½ package Japanese curry roux, one cube at a time in a ladleful of hot broth. When the first cube is dissolved, release it to the broth and mix gently without breaking the tender vegetables. Repeat the process until you finish dissolving all the roux.
  • Add 1 Tbsp mirin and 1 Tbsp soy sauce. Mix all together and check the taste. You can add water to loosen the curry if it's too thick. Add 2 Tbsp water. Add more water, if necessary to control the consistency of the curry here. The sauce should be pretty thick though.
  • Add ¼ cup green peas and cook for another minute. Serve the curry with steamed rice.

Notes

Variations:  In place of chicken pork (shoulder or butt cut into bite-sized pieces) that has been simmered until fairly tender before making curry.
In place of mirin and soy sauce: 1-2 tablespoons honey and 1/4 cup milk (added at the end so it doesn't curdle)
Not Japanese but you could add 1/2 cup of coconut milk 
Paper Wrapped Chicken (Ji Bao Gai) That’s a Wrap! 纸包鸡

Paper Wrapped Chicken (Ji Bao Gai) That’s a Wrap! 纸包鸡

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This is another dish from the hubster that lands on the favorite list for all three kids and me, Paper-wrapped chicken (纸包鸡) aka Foil-wrapped chicken. Wes learned how to make Ji Bao Gai from his mom during medical school. It’s a dish rarely found in restaurants, a true Cantonese down-home dish.  So, if he wanted foil-wrapped chicken, he had to learn how to make it and that’s exactly what he did.

Cantonese Soul Food (Ji Bao Gai 纸包鸡)

Bite-sized pieces of chicken or beef are marinated in hoisin, sherry, soy sauce, sesame oil, and a touch of sugar. The chicken is then wrapped in foil or parchment into little packets and baked or fried. Think, mini Asian papillotes. The foil locks in the juices and infuses the chicken with flavor. Half the fun is unwrapping each packet and popping each tasty morsel in your mouth. In our house, it’s a race to see who eats the most packets.

This is Where I Come In

Things have come full circle from Wes’s mom teaching him to Wes now teaching the kids. “Dad, how do I make Ji Bao Gai, how do you fold the packets, where’s the recipe?” Whenever they want to make Ji Bao Gai they call Wes (maybe it’s a sweet ploy to talk to us, lol).  They have yet to write the recipe down. All I can say is aiyah 🤦🏻‍♀️.  I guess it must be time to post it on 3Jamigos.  Now the kids don’t have to call each time they want to make a batch.

The Ingredients (as pictured in the banner photo)

Chicken: Use boneless, skinless chicken thighs are perfect for this recipe as they remain juicy and tender, or use chicken breast if you like, but decrease the cooking time a bit.
Marinade: Contains Hoisin, and Chee Hou, umami-filled sauces made from soybeans, soy sauce, oyster sauce, Shaoxing wine (or dry sherry), sesame oil, and a touch of sugar. Add minced garlic and ginger for that extra zing.
Aromatics: Green onions and a few slices of fresh lemon for a hint of citrus.

Optional: Add sliced water chestnuts for texture.  Sprig of cilantro.

Foil: Use regular (Reynold’s)  aluminum foil to create the perfect cooking pouch is fine. Cut into 6” x 6” squares.

Riff:  Works with beef, use flank steak or skirt steak sliced thinly against the grain.

Prep, prep, prep your stuff

Step 1: Marinate the Chicken
Start by cutting the chicken into bite-sized pieces. In a bowl, mix soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, minced garlic, and ginger. Toss the chicken pieces in this flavorful marinade, ensuring each piece is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, but for the best results, let it sit for 2-3 hours.

Step 2: Wrap It Up
Cut the aluminum foil into square sheets, roughly 6×6 inches. Regular-weight foil is fine.  Place 2 pieces (if pieces are small, use 3) of chicken in the center of each foil sheet. Add a slice of green onion and water chesnut or a sprig of cilantro (optional).  Fold the foil over the chicken, then fold the open edges over together, approximately 1/8  inch, twice, thereby creating a nice seal and ensuring no juices escape during baking.  Try to eliminate as much air from the packet as you fold.

Step 3: Bake to Perfection
Preheat your oven to 350°F. Arrange the foil-wrapped chicken parcels on a baking sheet. Bake for 9 minutes, then flip packets and bake for 4 minutes or until the chicken is cooked through and tender. The foil will puff up slightly as the chicken cooks, creating a steamy environment that keeps the meat juicy and flavorful.  In the good old days, the packets were deep-fried.  This created a crispier exterior on the chicken.  For crispier edges, bake at 400 degrees for about the same amount of time.

I would have taken a nicer photo except the kids ate them all before I could.

Step 4: Unwrap and Enjoy
Once done, remove the parcels from the oven and let them rest for a few minutes. Carefully open the foil, allowing the fragrant steam to escape. Serve the chicken with a side of steamed rice and your favorite vegetables.  Make sure to open the packets over your bowl or plate of rice to catch the drips of sauce.  Yum.

Tips for Success

Marinate for 2-3 hours, not much longer as the chicken will get too salty.
Sealing the Foil: Seal the foil tightly to prevent juice from escaping.
Experiment: Don’t be afraid to add your twist to the marinade. A dash of chili sauce or a sprinkle of fresh herbs can add a new dimension to the dish.

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Foil Wrapped Chicken: A Flavor-Packed Journey in Your Kitchen

This is a classic Cantonese Dish. Bite-sized pieces of chicken are marinated in a sweet-salty sauce, wrapped in paper or foil and cooked. Traditionally, the packets were fried, but baking as become the technique of choice.
Course dinner, One dish meals
Cuisine Asian, Asian-American, cantonese
Keyword cantonese cuisine, chee hou, hoisin, Paper-wrapped chicken
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • 2-3 Chicken breasts although we prefer thighs or thighs 4-5

Marinade

  • 3 tablespoons Chee Hou Sauce
  • 2 tablespoons Oyster sauce
  • 2 tablespoons Soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons whiskey (Seagrams) or Shao Xing Wine
  • 1 tablespoons Hoisin sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon salt
  • 3 tablespoons cornstarch
  • 1/4 cup water
  • 2 Green Onions diced

Instructions

  • Debone chicken and cut into small pieces.
  • Mix in ingredients and marinate for at least two hours. Wrap in foil to create a closed packet.
  • Deep fry medium-high heat around 1 minute until the chicken packets float OR
  • Bake at 400 for 10 minutes, flip and bake another 5 minutes
Honey Sesame Tofu Puffs-Perfect for Meatless Mondays

Honey Sesame Tofu Puffs-Perfect for Meatless Mondays

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One of my favorite recipes is Kristina Cho’s Honey Sesame Tofu Puffs.  She included this easy and delicious recipe in her newsletter several months ago and has been on our Meatless Mondays rotation several times.  After finding Tofu Puffs in the shape of stars (so cute!) at Ranch 99, I bought a couple of packs and headed home to make dinner.  I went to my e-mail and clicked on her newsletter to get to the recipe then I freaked out because I thought…

It’s Behind a Paywall Now?

Nooo🤦🏻‍♀️, why didn’t I download that recipe?!  I’m so sad.  I can’t wrap my head around Substack and having to pay for content from each blogger I follow.  I mean I get it, you gotta find a way to put dinner on the table.  But I have this unfounded fear that if I go down the rabbit hole of subscribing to blogs on Substack…it will end up like my cookbook collection…WAY TOO MANY.  I finally weaned myself off of print magazine subscriptions, now is not the time to backslide.

What To Do?

After watching the TikTok video of her making the dish, multiple times,  I got the ingredients, but not the amounts.  Turning to Google, I created a mash-up from recipes for sweet and spicy tofu or chicken and my best guess of her recipe, lol.  It’s pretty darn close if I do say so myself.

False Alarm

Ok, now I feel like an idiot.  Maybe it was sixth sense, but I went to Kristina’s website and looked for the recipe again.  This time, instead of searching her newsletters, I clicked on ARCHIVES and DUH, there it was, Honey Sesame Tofu Puffs.  So, sheepishly I am here to confess that I was wrong, it is not hidden behind a paywall.  I have yet to pony-up for a Substack subscription but if and when I do, Kristina’s will be the first.

Lets Get To It

The hardest part might be finding Fried Tofu Puffs.  If you have an Asian market near you, go there. Find it in the refrigerated section next to the fresh tofu.  This is the shortcut or hack that makes this dish stupid easy.  If you don’t have an Asian store (best bet is a Chinese one), you can fry fresh tofu after coating it with some cornstarch. This is the brand Kristina uses which I also recommend, but pick the one you like.  Tofu Puffs come in different shapes and sizes, for this recipe, select the smaller puffs which give a nice ratio of sauce to puff in my humble opinion, lol.  I even found one shaped like stars, imagine that.

Easy, Peasy

Now that you have the tofu puffs, the rest is easy.  Start your rice first as it is the rate-limiting step.  The sauce comes together in minutes.  Literally, dump the sauce ingredients in the pan, bring to a boil, and reduce a bit which also ensures the garlic is cooked through.  Add the cornstarch slurry and bring back to a boil to thicken.  This will only take a couple of minutes at most.

Add tofu puffs and stir to coat and warm through.  Add sesame seeds and green onions, reserving a quarter of each for garnish.

Serve over rice garnished with remaining sesame seeds and green onions.  A side dish of bok choy or a vegetable of your choice (I like banchan like kimchi and cucumbers) makes this a complete meal.

Enjoy!

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Honey Sesame Tofu Puffs

Honey Sesame Tofu Puffs. A quick and easy one-bowl vegetarian meal, ready in minutes. vegetarian. Serve over steaming hot rice along with your veggie of choice.
Course comfort food, dinner, lunch, one bowl meal, Side Dish
Cuisine Asian-American
Keyword black sesame seeds, honey sesame tofu puffs, one dish meal, tofu puffs, vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Servings 3 servings

Ingredients

  • 1 pkg Tofu Puffs approximate 6 ounces

Sauce Ingredients:

  • 1/4 c + 1 T Honey
  • 1.5 T Regular Soy Sauce
  • 1 T Sesame oil
  • 1/2 T Apple cider or rice vinegar
  • 1/4-1/2 tsp chili flakes up to you
  • 1 tsp minced garlic
  • 1 tsp shaoxing wine

Thickener

  • 1/2 T cornstarch
  • 1/4 cup + 2 T water

Garnish

  • Toasted sesame seeds
  • 1 stalk green onions, sliced

Instructions

  • In a medium bowl, mix to combine honey, soy sauce, sesame oil, shaoxing wine, vinegar, red pepper flakes, garlic, and white pepper.
  • In another small bowl mix to combine water and cornstarch.
  • Heat a large pan over medium heat. Add the sauce and stir constantly until slightly reduced and the initial bubbles subside, 2 to 3 minutes.
  • Give the bowl of water and cornstarch a quick stir and then pour in the cornstarch slurry. Continue to stir until the sauce thickens, it should look glossy and leave a trail when you stir.
  • Add the tofu puffs and toss to coat in the sauce. Add the 3/4 of sesame seeds and toss again.
  • Serve over a bowl of rice, garnish with green onions and reserved sesame seeds.
Gochugaru Salmon with Crispy Rice-Yet Another Eric Kim Winner

Gochugaru Salmon with Crispy Rice-Yet Another Eric Kim Winner

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Another winner from Eric Kim, NYTcooking columnist, cookbook author, and writer.  Like many of his recipes, this one is very approachable, comes together quickly, and packs a one-two punch of flavor and texture.  The first time, I didn’t bother making the crispy rice.  MISTAKE.  The salmon and glaze are delicious but the crispy rice pushes it to the next level.

I have made so many of his recipes that I have an index of his recipes included in my post about his delightful pound cake.  If you love Sara Lee’s poundcake, you’ll love his version.  Here is the Eric Kim Hall of Food, so far…

Links are included for the ones I have written notes for so far.  One day, I will get through all of them, I hope.

Back to the Fish

Cooked rice-Make this dish when you have leftover rice.  Instead of making fried rice with it (come on, everyone makes fried rice with day-old rice), plan on making the crispy rice cake for this recipe. Short grain is stickier so works well for the rice cake.

The Star- 4 fresh salmon fillets, skin on.  Salt and pepper the fillets and fry until the skin is nice and crispy.  Try not to overcook the salmon,  it’s fine when slightly undercooked.

Before the fish gets sauced,  pan-frying for nice crispy skin.  Imagine that generic video everyone does running a knife over the skin to prove how crispy it is…yep.

The Sauce-pantry staples except for perhaps Gochugaru which is Korean chili pepper flakes (coarse ) or powder (fine). It’s spicy, smokey, and sweet. Find it at most Asian Supermarkets, definitely at H-Mart and Ranch 99. I recommend doubling the sauce, it’s that good.

The sauce comes together quickly. Key ingredient.  Allow it to come to a boil to caramelize the sauce.

Add cold butter to create a delicious, smooth, creamy emulsion.

Crispy Rice- Adds time and work to the dish, but it is so worth it!  The crispy rice adds a textural element.  The rice soaks up the flavor from the oil left in the pan from the fish.  Delish!

Serve this with sliced cucumbers, pickles, fresh kimchi, any banchan, or blanched spinach.

Enjoy!

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Gochugaru Salmon With Crispy Rice

Another winner from Eric KIm, NYT Cooking columnist and author of Korean American. Gochugaru Salmon with Crispy Rice. Quick, Easy and Delicious
Course dinner
Cuisine Asian-American, Korean-American
Keyword crispy rice, gochugaru, maple syrup, quick and easy, Salmon
Prep Time 10 minutes
Cook Time 16 minutes
Servings 4 servings

Ingredients

  • 4 skin-on salmon fillets 6 ounces each
  • Kosher salt such as Diamond Crystal
  • Black pepper
  • 1 tablespoon olive oil I use peanut oil
  • 4 cups cooked white rice preferably leftover rice, and short grain which is a bit stickier so it stays together

Sauce

  • 4 teaspoons gochugaru powder or flakes is fine
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar
  • 2 tablespoons cold unsalted butter, kept whole

Garnish & Sides

  • Toasted sesame seeds to sprinkle on fish when done
  • Sliced cucumbers or pickles for serving (optional)
  • Any Banchan you like, kimchi, potato salad, spinach your choice

Instructions

  • Season the salmon on all sides with salt and pepper. Heat a large cast-iron or nonstick skillet over medium-high. Add the oil and sear the salmon fillets skin side down until the skin is browned and crispy, 2 to 5 minutes. The salmon will begin to turn pale coral as the heat slowly creeps up the sides of the fish; you want that coral color to come up about two-thirds of the way for a nice medium-rare.
  • Carefully flip the salmon and cook the second side until the flesh feels firm, another 1 to 2 minutes. When you press it, it should not feel wobbly. Transfer the salmon to a plate skin side down and keep the pan with the rendered fat over the heat.
  • Add the rice to the fat in the pan and spread in an even layer, packing it down as if making a rice pancake. Reduce the heat to medium and cook until the bottom is lightly browned and toasted, about 5 minutes. You should hear it crackle.
  • Flip the rice like a pancake, using a spatula if needed. You may not be able to flip it all in one piece, but that’s OK. Cook until lightly toasted on the second side, another 1 to 2 minutes. Go longer if you want crispier rice, but the trifecta of crispy-chewy-soft tastes wonderful.
  • While the rice is cooking, stir together the gochugaru, maple syrup, rice vinegar and 1 teaspoon salt in a small bowl. Set aside.
  • When the rice is done, divide it evenly among the plates. In the now-empty pan, add the gochugaru mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces significantly, 15 seconds to 1 minute. It should look pretty sticky.
  • Turn off the heat and add the cold butter, stirring with a wooden spoon or tongs until fully melted and incorporated into the gochugaru mixture. Pour this glaze over the salmon and serve with cucumbers or pickles.

Notes

You can find gochugaru, or red-pepper powder, at Korean or Asian supermarkets or online. Store in the freezer, it lasts a long time without degrading.
I use a non-stick skillet that doesn't brown or crisp food like a cast iron pan.  It may take significantly more time to brown and crisp rice.
Din Tai Fung Cucumber Salad Copycat (凉拌黄瓜)

Din Tai Fung Cucumber Salad Copycat (凉拌黄瓜)

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Adding to the cucumber salad recipes on 3Jamigos, I recently came across a copycat of Din Tai Fung’s cucumber appetizer.  Just in case you aren’t familiar with Din Tai Fung.  It is a global restaurant conglomerate from Taiwan that specializes in noodles and dumplings.  There’s one in the Valley Fair mall in San Jose. The running joke in my house is wild horses could not drag me to a mall, I hate shopping.  But put a RamenNagi, a Somi Somi, a Marugame Udon, or a Din Tai Fung there?  I’m all in, Babee.  It’s off to the mall we go.

I love cucumbers as a side dish to a rice bowl like Taiwanese Pork Belly Rice, Lu Rou Fan or  Jia Yi Turkey Rice.  Perfect as a Banchan or appetizer at Korean BBQ.  It’s crispy and refreshing, the ideal way to balance a meal.

Cucumber Madness

Ok, confession time.  My mom taught me how to draw the bitterness out of a cucumber by doing the following.  Cut the end of the cucumber off, take that end piece, and place it back on the end, kinda like putting it back together, and rub the exposed side of the cucumber with the cut end.   Apparently, this draws the bitterness out of the cucumber. Does this make sense?  Don’t know, but my mom told me always to do it so I do.  If nothing else, cut off the ends of the cucumber and throw those out.  I hear that’s where the bitterness is concentrated.  Do you rub the ends of cucumbers?  Enquiring minds want to know. 😉

Here are two other refreshing cucumber recipes from the  3jamigos archives…yep, crazy for cukes.

Cool Hand Cuke (Cucumber Salad from A Common Table)

Cool as a Cucumber Banchan (Simple Asian Cucumber Salad)

And now, try this one…a take on Din Tai Fung’s Cucumber Salad. 凉拌黄瓜真的很好吃!

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Cucumber Salad Din Tai Fung Wannabe

Quick and easy cucumber salad that’s a lot like Din Tai Fung’s
Course Appetizer, Salad
Cuisine Taiwanese
Keyword appetizer, cucumber salad, quick and easy
Prep Time 10 minutes
Salting Time 30 minutes
Servings 4

Ingredients

The Star

  • 1 lb cucumber Persian or English
  • 1/2 tbsp kosher salt

The Dressing

  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 1/2 tbsp sugar
  • 2 cloves garlic minced or grated
  • 1/2 tbsp chili oil or chili crisp
  • 1/2 tbsp sesame oil

Garnish

  • Toasted white sesame seeds
  • thinly sliced green onions (scallions)

Instructions

  • Slice cucumbers into ½” rounds and place in a large bowl or colander. Sprinkle with salt and let sit for 30 minutes.
  • Rinse off the salt with water and place cukes on a paper towel. Pat cucumbers as dry as possible.
  • In a bowl, mix together soy sauce, rice vinegar, sugar, grated garlic, chili oil and sesame oil.
  • Add dry cucumbers to the bowl and mix with the dressing to combine. Let marinate in fridge for 10-30 minutes. Garnish with roasted white sesame seeds and scallions serve.
Lions Head Meatballs (Made Here… in Chinatown NY)

Lions Head Meatballs (Made Here… in Chinatown NY)

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A slew of small mom-and-pop stores and restaurants in NYC Chinatown were hit especially hard during the pandemic.  In response, Send Chinatown Love, a volunteer community organization, was created to help these struggling businesses.  Donations to Send Chinatown Love were used to buy meals from local restaurants and distribute them to the elderly and vulnerable community members. A win-win.  Their volunteers also taught businesses how to modernize their business practices and broaden their reach via the Internet.  Even as the pandemic has receded, Send Chinatown Love has continued to help not just Chinatown but other Asian communities in New York.

A friendly greeting and words of affirmation in the recipient’s native language on a decorated postcard accompany every delivered meal.  This is the care and compassion of the organizers and volunteers of Send Chinatown Love.  Who wouldn’t want to be a part of this?  So while we were in New York, I made postcards and delivered them to a cute little bakery, Partybus Bakeshop with yummy breads & treats in Chinatown.  I hope my postcards helped brighten someone’s day.

Labor of Love

Send Chinatown Love’s latest foray is a self-published, GORGEOUS cookbook, titled Made Here.  Proceeds from the book go back to the community fund.  This wonderful compendium is filled with recipes, stories, and photos of local businesses.  The chapter on Taiwan Bear House in Chinatown included their Lion’s Head Meatballs (狮子头) recipe.  A homey dish made from ground pork and poached in a flavorful, light broth with cabbage (lion’s mane).  It is a quintessential Taiwanese dish.

Flashback to 17

Well…the last time I had Lion’s Head Meatballs I was 17 years old and sitting at a table in an army barrack in Taiwan. Across from me, a grinning Taiwanese soldier urged me to EAT.  Yo, it was sus, but I tried it and it was delicious. That was the summer between my freshman and sophomore year at Berkeley.  I was in a student exchange program in Taiwan.  My mom and dad sent me alongside other Chinese American kids sent by their parents, to discover their Chinese roots.  We learned a bit of Mandarin and Taiwanese culture, and a lot about having a good time.  We vastly outnumbered the teachers and chaperones so it was easy to sneak out to roam the streets and night markets in Taipei.

I was one of the youngest on the trip. This meant, bars and nightclubs were off-limits (I am not messing around in a foreign country, nope).  But shopping, wandering the streets, and absorbing everyday life in Taipei was fair game.  My fondest memories were of the food, especially at the night markets.  I stuffed myself silly with Guo Tieh (Potstickers), Xiao Loong Bao (Shanghai Dumplings), and omelets filled with briny oysters. We gawked at the old men tossing live shrimp into a bowl, splashing them with whiskey which caused them to jump on the plate. But as they slid into a drunken stupor, I watched folks pop them into their mouths, eek!  Was I brave enough to do the same?  I’ve blocked that memory.

This was my first exposure to street food and night markets. To this day whenever we travel we look for the local street markets. ❤️

The meatballs resemble the lion’s head and the cabbage is its mane.  Use your imagination.  Use pork with a bit of fat, I recommend 80%-20% pork to fat.

This recipe is super simple so embellishing is easy.  I like adding chopped water chestnuts for crunch and diced scallions for color and flavor.  The trick to tender meatballs is to stir the mixture vigorously, in one direction only until the meat feels sticky.  Preferably, use a pair of chopsticks to stir.  The logic?  Don’t know, my mom told me to do this and it works.

 

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5 from 1 vote

Lion's Head Meatballs (狮子头)

A classic Taiwanese Dish, Lion's Head Meatballs are savory, comforting and delisious, Adapted from the cookbook, Made Here, from Send Chinatown Love
Course dinner, homestyle, main dish, Meat, Soup
Cuisine Asian, Chinese, Taiwanese
Keyword Beef and Vegetable Soup, Lion's Head Meatballs, Made Here, Taiwanese
Prep Time 20 minutes
Cook Time 1 hour

Ingredients

Meatballs:

  • 1 lb. ground pork 80-20 percent pork-fat
  • 1 Tbsp + 1 tsp Shaoxing wine or sherry
  • 1 Tbsp. soy sauce good quality, preferably a Taiwanese soy sauce, light if not, use Kikkoman Organic + 1 tsp sugar)
  • 1/2 inch piece fresh ginger peeled and finely grated or minced
  • 3 cloves garlic minced
  • 1 tsp. kosher salt or 1/2 tsp sea salt
  • ½ tsp. ground white pepper
  • 1 scallions trimmed and finely chopped, optional
  • 4 ounces water chesnuts chopped, optional

FOR THE BROTH:

  • 1 small head Napa Cabbage or regular cabbage end cut off and roughly chopped (you could use a small head of regular cabbage, cored and chopped)
  • 2 tsp salt
  • 1 1- in. piece of ginger sliced into planks
  • 3 sheets of kombu dried kelp each sheet should be approximately 3x3 inches/piece
  • 1 dried shiitake mushroom
  • 1 tsp salt

Garnish:

  • 2 stalks scallions
  • 1 bunch cilantro
  • Steamed jasmine rice for serving

Instructions

Broth:

  • Wipe kelp with a dry cloth or paper towel to remove white powder (salt residual). Set aside.
  • Fill a large pot with 10 cups of water. Add ginger, shiitake mushroom, kelp, and 1 tsp salt. set over medium-high heat. As soon as it begins to boil, turn down heat so stock is just simmering. Simmer for 30-45 minutes, do not let it boil as the kelp will get bitter. Once done simmering, strain stock to remove kelp, ginger, and mushroom. Return stock to pot and keep warm while making meatballs.

Meatballs:

  • In a large bowl, combine ground pork, seasonings, garlic, ginger, and scallions plus water chestnuts if using. Mix thoroughly.
  • Using a pair of chopsticks or a long spoon, stir mixture vigorously in one direction only, until the mixture looks sticky or tacky. Scoop up the meat and slap it back into the bowl a couple times. This process helps to tenderize the meat.
  • Form the meat into 4-6 balls, roughly the size of tennis balls. (ok, I like them a bit smaller so make 6-8). Traditionally they are HUGE.
  • Gently drop meatballs into simmering stock and cook for about 15-20 minutes until the meatballs float and are tender.

To Serve:

  • Just before poaching the meatballs, bring stock to boil and drop in napa cabbage. Boil cabbage for 2 -3 minutes or until just tender. Remove from broth and set aside.
  • Before serving taste broth for seasoning. If needed, add a bit of finishing soy sauce or soup soy to add saltiness and depth of flavor.
  • Place cabbage in bowl followed by a meatball. Fill bowl with additional broth. Garnish with scallions and cilantro. If you are like my kids you will put a scoop of rice in your bowl then ladle in the soup.

Notes

This dish can also be made as a braised dish.  But I am a soup fan.
 
Jjim Dak (Korean Braised Chicken)

Jjim Dak (Korean Braised Chicken)

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Brrrrr… getting chilly out there.  While I love summer, I do look forward to winter.  As the temperature drops I start dreaming of dishes that warm the body and soul.  Soup bowls and spoons that have languished on the shelf all summer are now front and center, waiting to be filled.  Soups, rice bowls, stews, nabes,  dumplings, noodles, and casseroles are always in the winter rotation.  Comfort food with a capital C.

Some of my favorite casseroles or soups don’t require hours on the stove, this is one of them, Jjim Dak or Korean Braised Chicken.  Jjim Dak is a hearty chicken, vegetables, and glass noodle dish that comes together in an hour.  It’s flexible in terms of ingredients (which mean any veggie you have hiding in your crisper is fair game), and filling due to the addition of potatoes and glass noodles.  A TikTok video for this dish caught my attention so I headed to my favorite Korean recipe site, http://Koreanbapsang.com.  A quick search of her site and bada bing, bada boom…I found her recipe for Korean braised chicken.

Let’s get to it…Bowl Food is Soul Food

This is a very flexible recipe. The foundation is chicken, potatoes, carrots, onions, mushrooms and chili.  Braise the chicken in soy sauce, oyster sauce, a bit of sugar and mirin.  This is an easy one-pot meal that comes together quickly and is guaranteed to chase the chilly weather away.

Use chicken thighs or drumsticks, preferably bone-in and cut into large bite-size pieces.  You can use boneless but you run the risk of overcooking the chicken while braising the vegetables.  You can find cut bone-in pieces of chicken at most Asian markets.  If you cut it yourself make sure to rinse the chicken after chopping for bone fragments.

Veggie So Many Choices, So Little Time…Cause I’m Hungry

Traditionally, this dish has the usual suspects, carrots, potatoes, onions, and scallions.  Feel free to add whatever you like and it will be divine.  I added mushrooms, Korean radish, and Korean radish leaves (so excited when I saw the tops on the radishes at the market).  Hands down yummy.  So add whatever you like, including KALE (nooooo, can’t believe I wrote that).  Cut the veggies in smaller bites due to quick cooking time.  In fact, if using boneless chicken, I would dump everything in at once and not cook the chicken first.  Make it in advance, if you can, to let the flavors develop.

The glass noodles take this over the top.  They add texture, flavor (the noods suck up the flavor from the sauce, chicken and veggies-yummo) and substance to the dish. You can find mung bean noodles or glass noodles at most Asian stores.  Do not confuse it with rice noodles or vermicelli.  Pre-soak noods to soften, drain well before adding.

The sauce ingredients are readily available. Use  Korean soy sauce or Kikkoman which are a bit more similar to each other than Chinese soy sauces.  I could go down a rabbit about soy sauces…. Oyster Sauce, as always, my go-to is Lee Kum Kee with the lady and boy in the boat label.

Don’t forget the bap 🍚!

There you go, a delicious one-pot meal.

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Jjim Dak

Braised chicken with assorted veggies, perfect for dish for chilly nights
Course comfort food
Cuisine Korean
Prep Time 20 minutes

Equipment

  • Prep Time
  • 20minutes mins
  • Cook Time
  • 30minutes mins
  • Total Time
  • 50minutes mins

Ingredients

The Stars

  • 1 medium-sized chicken cut up (2.5 to 3 pounds of cut pieces)
  • 3 ounces sweet potato starch noodles dangmyeon, 당면
  • 2 medium white or yukon gold potatoes about 10 ounces
  • 1 medium carrot 1/4 inch slices on diagonal
  • 1/2 medium onion cut in half and sliced 1/4-inch thick
  • 3 - 4 mushroom caps rehydrated dried shiitake or fresh shiitake, white, or baby bellas
  • 2 scallions
  • 2 - 3 dried whole red chili peppers optional, mild use 1
  • 1 - 2 fresh chili peppers or jalapenos optional
  • 2 tablespoons minced garlic
  • 1 teaspoon grated ginger

Braising Liquid

  • 1/2 cup soy sauce
  • 2 tablespoons oyster sauce If unavailable, use more soy sauce
  • 2 tablespoons rice wine or mirin
  • 2 tablespoons dark brown sugar if unavailable, use regular sugar
  • 3 to 4 tablespoons corn syrup Korean jocheong (rice syrup), Oligodang (oligo syrup), or 2 to 3 tablespoons honey Adjust to taste or agave would probaly work
  • 1/4 teaspoon black pepper

Finishing

  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds

Instructions

  • Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
  • Clean chicken and cut into small to medium-sized pieces.
  • Cut the potatoes in chunks (about 1-1/2 inch), soak them in water while preparing the other vegetables. Cut the carrot (1/4-inch slices), mushrooms, and onion into bite-sized pieces.
  • Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
  • Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers, garlic and ginger. Cover, and cook for 8 to 10 minutes. There may still be a lot of liquid, but the potatoes and starch noodles will soak up a lot of it.
  • Stir in the green chili peppers (if using), and glass noodles. Continue to cook, uncovered this time, for an additional 3-5 minutes. Stir in the sesame oil. Garnish with sesame seeds, scallions. Serve immediately.
Vietnamese Meatballs In Tomato Sauce (Xiu Mai)

Vietnamese Meatballs In Tomato Sauce (Xiu Mai)

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Before tomato season ends give this dish, Vietnamese Meatballs in Tomato Sauce, a try. I came across this dish on IG.  It looked scrumptious, and I’m a sucker for meatballs and fresh tomato sauce.

I did a bit of sleuthing and found that this dish is frequently served for breakfast.  Delicious, tender, succulent meatballs in a light, flavorful sweet, tomato sauce, a couple of slices of a baguette on the side to dip into the sauce-yum.  What a way to start your day.

You’ll also find these meatballs in Banh Mi, the Vietnamese version of a meatball sub-sammie.  The bread for a banh mi is a revelation. Incredibly light and fluffy with a thin crisp exterior, a riff by the Vietnamese to suit their taste.  The meatballs nestled in the roll are tender and the sauce is briny, sweet, and flavorful.  To finish, pile pickled radishes, carrots, and a garnish of cilantro, jalapenos, and cucumbers on top of the meatballs.  My kinda sammie!

Meatball Tips

I looked at quite a few recipes and a couple of things stood out.  Steaming the meatballs ensures a tender meatball.  Baking or frying them would work but the meatball won’t be as tender or moist.  The texture is much like Chinese steamed dumplings.  Instead of steaming, gently poach the meatballs in the accompanying tomato sauce. This infuses the tomato flavor into the meat, keeps the meatballs tender, and eliminates the steaming step.

I use pork, the traditional protein source, but I think ground chicken or turkey would work quite nicely in place of the pork.  Use dark meat though, the higher fat content keeps the meatballs moist and tender.

The recipe calls for fresh jicama.  No jicama?  I reach into my pantry for canned water chestnuts which work admirably.  It provides a delightful bit of crunch.  Rinse and drain the water chesnuts and then finely chop.

Try not to overmix the meatball mixture.  Mixing too much causes the protein in the meat to bind and contract leading to tough meatballs, a no-no.  Gently mix just to combine the ingredients evenly and stop.  Use your handy dandy ice cream scoop to portion out each meatball.  Easy peasy.

Sauce Tips

Make the sauce with fresh tomatoes (now, before tomato season ends). To enjoy this year around, make a big batch of sauce and freeze it for later.  A taste of summer in the middle of winter is always a good thing.

This is a very quick tomato sauce, for a chunkier sauce, cook the sauce for less time so the tomatoes don’t break down as much.  Use a cornstarch slurry to thicken the sauce.  You can also use stock in place of water for more flavor, or add chicken powder (Asian secret weapon in boosting flavor) if using water.

Banh Mi Me

These meatballs and sauce are ah-mazing in Banh Mi, the Vietnamese version of a sub sandwich.  A crispy light French roll filled with meatballs topped with not only the sauce but pickled radishes and carrots, cucumber slices, and herbs. This is my dream sammie, directions for the fixings for Banh Mi are here, just sub the meatballs for the chicken.  Delish.

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Vietnamese Meatballs (Xiu Mai)

Delicious tender meatballs poached in a sweet tomato sauce. Comes together easily, for breakfast or dinner with sliced baguette, or as a delicious filling for a meatball bahn mi
Course Appetizer, dinner, lunch
Cuisine Vietnamese
Keyword 3jamigos.com, meatballs, Vietnamese, xiu mai
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 servings

Ingredients

Meatballs

  • 4 oz jicama (1 cup) finely diced, substitute water chesnuts 1-5 ounce can, drained and finely diced
  • 3 green onions, thinly sliced, keep the white and green parts separate. Can substitute finely minced shallots 1 large or two small for the meatballs
  • 1 lb ground pork not too lean 80/20 is perfect
  • 1 tsp garlic minced

Seasonings

  • 1 Tbsp fish sauce I use 3 Crabs, Red Boat is a bit more concentrated, would also work well
  • 1 Tbsp corn starch
  • 1/2 Tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp chicken powder optional
  • 1/2 tsp ground black pepper

Sauce

  • 2 lbs or 4 medium tomatoes I prefer fresh tomatoes, if tomatoes are particularly juicy, reduce water to 1 cup
  • 1/2 Tbsp vegetable oil
  • 1/2 Tbsp garlic minced
  • 1 1/2 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1 Tbsp fish sauce
  • 1 1/2 cups water can use low-sodium chicken broth in place of water
  • 1/4 tsp ground black pepper

Thickener

  • 2 tsp corn starch
  • 2 tsp water

Garnish

  • Green onions, the reserved thinly sliced green parts from the meatballs
  • Cilanto, loosely chopped optional
  • Fresh red chili peppers, deseeded and thinly sliced optional

Instructions

The Meatballs:

  • Remove the jicama skin using a vegetable peeler. Finely dice the jicama.
  • Cut off the white (root) portion of the green onions and finely chop. Chop the green onion stems. Transfer the green onion stems into a small bowl and set aside for later.
  • In a medium bowl, add the ground pork, jicama, green onion (white) root, garlic, fish sauce, cornstarch, and black pepper. Mix together by hand combining all of the ingredients well. Mix in one direction. Combine just until everything sticks together. Avoid over-working the meat mixture as this will make the meatballs tough.
  • Using an ice cream scoop (#40 ~2 T) scoop out some of the meat mixture and transfer to a large plate. Continue making small mounds until all the meat mixture is used. Wet your palms with water to prevent sticking. Gently roll each of the mounds into a ball. ( I use a #40 ice cream scoop to portion out meatballs and then roll each by hand into a ball).

The Sauce:

  • Chop the tomatoes.
  • Heat a large skillet over medium-high heat. When hot add vegetable oil then add the minced garlic and tomato paste. Saute for 15-20 seconds. Add the chopped tomatoes and stir together. Add the sugar, fish sauce, and water. Stir together combining the ingredients. Bring the liquid to a boil. Reduce the heat to medium-low, cover the pan, and cook for 5 minutes.

Cook the Meatballs

  • Make room in the center of the skillet by pushing the tomatoes to the side. Gently transfer the meatballs into the sauce. Cover and cook on medium-low for 5 minutes. After 5 minutes, rotate the meatballs and cook for another 5 minutes. For a thicker sauce, leave uncovered after adding meatballs.
  • Mix the cornstarch and water until smooth and add to the sauce. Stir gently to allow sauce to thicken. Continue cooking for another 2-3 minutes. Grind ground black pepper.
  • To serve, transfer a few meatballs into a small bowl along with a generous amount of tomato sauce. Top with the chopped green onions. I like garnishing with chopped cilantro and sliced fresh chili peppers. Enjoy these scrumptious Vietnamese Meatballs with crusty bread.