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06/08/2026

Do your kids play any instruments?

06/08/2026

Are you a banh beo dia or banh beo chen type of person??? I'm a "give me whatever as long as its in my belly" type of person!

This is banh beo or Vietnamese steamed rice cake. There is a variety of toppings you can have but in my version, there is: shrimp, scallion oil, fried shallots, thai chilis and of course FISH SAUCE!

06/08/2026

BANH BEO – VIETNAMESE STEAMED RICE CAKES

SHRIMP
1 lb shrimp, peeled and deveined
4 TBSP annatto seed oil
- Cook shrimp in boiling water until cooked through. Then place into a food processor and grind until coarse. Heat up a skillet with some annatto seed oil and cook shrimp until shrimp is dry. When shrimp has completely dried out, remove from heat and set aside. Note: This process takes a while so be patient. I had my heat on a medium. You can also speed up this process by using dried/ dehydrated shrimp (tom kho). You don’t have to use annatto seed oil if you do not care for the color.

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BANH BEO BATTER
2 cups rice flour
¼ cup tapioca starch/ flour
4 cups warm water
½ tsp salt
2 TBSP oil, I used avocado oil
- Mix this all together and allow for batter to sit for 20-30 minutes

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SCALLION OIL
Chopped scallion + oil
- I used 2 bunches of scallion (about 12-14 stalks)
- Use just enough oil so all of your scallion gets coated
- Microwave in increments of 30 seconds. After every 30 seconds, stir.
- I microwaved a total of 2 or 3 mins

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You will also need fried shallots which I did not show you how to make. You can make or buy fried shallots. I like to buy dehydrated shallots and make my own fried shallots.

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WHEN EVERYTHING IS PREPPED
- You will need a steamer and a banh beo mold and/or small sauce bowls.
- Heat banh beo mold over a steam for a couple of minutes.
- Then brush some oil all over and heat that for a couple of minutes.
- Add your batter and steam for 6-7 minutes, covered.
- After 6-7 minutes, uncover, remove rice cakes from mold and arrange nicely onto a place.
- Top rice cake with: dried shrimp, scallion oil and fried shallots.
- Note: How long you steam your rice cake for depends on the thickness and and size. You may have to steam it longer or shorter.

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FISH SAUCE DIP
1 can coco rico
¼ cup sugar
¼ cup fish sauce
2 TBSP distilled white vinegar
1 TBSP minced garlic
1 TBSP sambal / garlic chili paste, optional
Chopped thai chili for an extra kick, optional
- Mix this until sugar gets dissolved

06/07/2026

Just found out the company that produces yardsticks won't be making them any longer.

06/07/2026

BANH CANH

BROTH
6 lbs pork bone (pork riblets or spare ribs work as well)
1 large onion or 2 small, peeled
4 quarts water
1.5 TBSP salt

CRAB MIXTURE
¼ cup anatto seed oil*
1 bulb minced garlic
1 shallot, minced
2x 14oz containers of frozen crab meat, strained*
2 tsp paprika
* I used 2 containers of frozen crab meat because I wanted some as a topping and some inside my broth.
* to make annatto seed oil, heat up 1 cup of oil (I used avocado oil) and 1 TBSP of annatto seed. Cook until oil starts to bubble/ boil and then immediately strain seeds out. Note: be careful not to burn this because the seeds will become bitter and so will your oil. This step does not take long so do not leave unattended. This is just for color so if you don’t care about your broth being red/ orange, you can skip this step.

SLURRY/ THICKEN YOUR SOUP
1 cup cornstarch + 1 cup water, mix well

ADDITIONAL INGREDIENTS
Banh canh noodles
Scallion, topping
Cilantro, topping
Fried shallots, topping
Lime
Sambal/ garlic chili paste
Fish sauce, to season
Salt, to season
Sugar, to season
Chicken boullion, to season
MSG, to season

INSTRUCTIONS
1. In a clean pot, add par boiled pork bones, 1 onion and 1.5 TBSP salt. Turn on heat and bring to a boil. Once boiling, reduce heat and simmer for ~1 hour. Note: during this process, you might get some foam, impurities that float to the top, make sure you skim this out. Doing this will allow your broth to be nice and clear

2. While your broth is simmering, make your crab mixture. Heat up ¼ cup of annatto seed oil and sauté minced garlic and shallots. Once fragrant, add your crab mixture and 2 tsp paprika. Sauté for 5-10 minutes. After 5-10 minutes, remove and set aside. Note: I used frozen crab but you can use any kind (canned crab, fresh crab, etc)

3. I am using large prawns/ shrimp so make sure to clean these accordingly. I like to cut off the antenna and legs.

4. By now, your broth should be done. Remove the onions and discard. Remove pork bones/ribs and reserve as a topping. Cook shrimp/ prawns in your broth and remove to serve as a topping later when you assemble your bowl.

5. Add ½ of your crab mixture into your pot and combine well. Reserve the other half as a topping.

6. Season your broth to your preference using fish sauce, salt, chicken bouillon, sugar and/or MSG.

7. Optional: you can eat banh canh with a watery broth or you can thicken. To thicken, combine 1 cup cornstarch and 1 cup water. Slowly pour this into you

06/07/2026

First time making and trying an orange fluff salad

Recipe by: ✨ Easy Recipes

8 oz cool whip
3 oz orange jello powder
1/2 cup mini marshmallows
15 oz canned mandarin oranges, drained

06/06/2026

MINI ONION BOIL WITH FRESH PEARL ONIONS

1 lb pearl onions, fresh
1 stick unsalted butter, melted
½ tsp cayenne pepper
½ tsp garlic powder
½ tsp smoked paprika
½ tsp lemon pepper
½ tsp dried parsley
½ tsp old bay
½ tsp slap ya mama
1 tsp sugar
1 heaping spoonful fresh minced garlic

INSTRUCTIONS
1. Cut the root end off your pearl onions. Bring a pot of water to boil, cook pearl onions for 1 minute and then give them an immediate ice bath. From here, you should be able to peel your onions. You can 1) pop the onion out from its first layer/ first shell or 2) peal off the skin. Place onions onto an oven safe dish. Note: if you pop the onion out, you are sacrificing the first layer. This method is much faster than if you were to peel the onions.

2. Next, make your sauce: melt 1 stick of unsalted butter. Then add: cayenne pepper, garlic powder, smoked paprika, lemon pepper, dried parsley, old bay, slap ya mama, sugar and fresh minced garlic. Mix well. Pour this sauce over your onions.

3. Cover onions and bake at 375F for 40-45 minutes then broil for 2 minutes.

4. Let stand for 10 minutes before enjoying.

06/06/2026

Without saying your age, name a band that was popular when you were in Highschool.

06/03/2026

SUP NUI BO BAM - VIETNAMESE MINCED BEEF PASTA WITH A PHO INSPIRED SOUP BASE

BROTH
Pho spice*
5 lbs beef bones, parboiled
1 onion, charred/ toasted
1 rock sugar, the size of a gold ball
32 cups water
*1.5 oz premade pho spice, I like to use the Old Man Brand.

ADDITIONAL INGREDIENTS
4 carrots, cut to desired shape
1 radish, cut to desired shape
1 lb ground beef, cooked and seasoned
Chicken bouillon, for seasoning
Fish sauce, for seasoning
Salt, for seasoning
Sugar, for seasoning
MSG, for seasoning + optional
Pasta/ noodles, for serving
Bo vien/ meat balls/ beef balls, optional
Chopped scallion + cilantro, for serving
Fried shallots, for serving
Black pepper, for serving

INSTRUCTIONS
1. Toast pho spices. Toast on a dry skillet on medium/ medium low heat for 2-3 minutes or just until it becomes fragrant. Do not toast for too long and make sure you don’t burn this. If you do, it will cause your broth to be bitter.

2. In a large stock pot, add parboiled beef bones, charred onions, rock sugar, 32 cups of water and toasted spices. Bring this to a boil and then reduce heat to simmer for at least 3 hours. Meanwhile, you will get some foam/ scum that floats to the top, make sure to scoop this out and discard it.

3. After 3 hours, discard everything inside: bones, spice bag and onions.

4. Pour broth through a fine strainer.

5. Bring broth back to boil and then add carrots and radish and cook for ~10 minutes or just until they have slightly softened. Note: the shape and size you cut your veggies will depend on cook time so you may cook yours for more or less than 10 minutes.

6. Once your veggies have slightly softened, add ground beef. (Note: I did not do anything special to the ground beef. I cooked on a skillet with some oil breaking up any large clumps. After 50% have been cooked, I seasoned with salt, black pepper, garlic powder and onion powder.

7. Next, season your broth to preference using: fish sauce, chicken bouillon, salt, sugar and/ or MSG. If you are using beef balls/ bo vien, now would be a good time to add them.

8. Now assemble your bowl with pasta/ noodles, carrots, radish, ground beef, beef balls, chopped scallion + cilantro, fried shallots, black peppers and any other toppings you wan

06/02/2026

How does my pozole verde look???

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Wisconsin Dells, WI

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