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Truc Linh restaurant offer a variety of delicacies for travellers worldwide, though no trip to this coastal town is complete without sampling its star cuisine.

With local fishing villages supplying freshly-caught giant prawns, squid, urchins, crabs, jellyfish, and shellfish of all shapes and sizes, seafood cravings are easily satisfied during your visit to Nha Trang.

Truc Linh restaurant also cater to those who fancy something from back home, as authentic Chinese, Vietnamese, French, and other international delicacies are available along Tran Phu Beach.

With beachside seafood eateries, trendy international restaurants, vibrant street markets, and even five-star hotel dining.

Whatever your budget level and preference is, check out our list of what and where to eat in Nha Trang.

tel: (+84) 0258 3521 089

add: 18 Biet Thu – Nha Trang – Khanh Hoa – Viet Nam

Crispy Fried Turkey Tacos

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One of the best things about hosting Thanksgiving at your own house is leftovers…leftover turkey especially. The last several years, Tony and I have gone to Sonoma to celebrate the holiday with our daughter-in-law’s family (see last year’s post here), which is so much fun and so much delicious food, but no leftovers!  This year, plans got all discombobulated and we are ending up staying in town with Tony’s family, which is great, but still no leftover turkey.

So last weekend we decided to roast a turkey breast, just for the two of us, so we could have leftovers.  Of course, we’ve done the mandatory BLAT sandwich, but still had more.  I recalled years ago going to Tony’s Jacal, a Mexican restaurant in Solana Beach that’s been around since 1946, where I had a turkey taco.  A deep-fried, crispy turkey taco.  It’s like their “signature” dish.  And it was one of the best things I’ve ever had.  (Which actually begs the question, “why haven’t I made them before now?”  Well, I guess because we usually only make a turkey for Thanksgiving, which, in and of itself, is dumb.  Every year, after T’giving, Tony says, “we should really make turkey more often.” And I agree.  And we never do.)

Okay, again I digress.  I had a general idea of how to do this (I mean, I can’t remember the last time I deep fried a taco…we’re all about soft tacos, right?) but decided I’d pull out the (very) old, tried-and-true HPBooks Mexican Cookery cookbook I’ve had for years and years and sure enough, instructions for “how to make & fill taco shells…you can fry tacos after they are filled.”  Bingo!

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HPBooks Mexican Cookery, circa 1980. And those chicken enchiladas verde on the cover are muy delicioso!

I couldn’t remember what toppings Tony’s Jacal served with their turkey tacos, but we decided on shredded jack cheese, avocado, white onion, cilantro and salsa.  They were muy bueno.  I mean, really really muy bueno.  Not sure what it is about the combination of turkey and deep frying the tortillas, but it is wonderful.  Really worth it.  No soft tortillas here!

I promise now I will be roasting a turkey more often, if only just to have leftovers for these tacos.  (I’m actually hoping I’ll be able to pilfer some of the leftovers from my in-laws on Thursday so I can make these again!!!)

And the tacos were delicious accompanied by one of our favorites, Pati’s Chop-Chop Salad.

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Crispy Fried (Leftover) Turkey Tacos

INGREDIENTS

Corn tortillas (you’ll probably want 2 or 3 per person)

Cooked turkey, shredded or cut into small pieces (you’ll need about 1/4 cup per taco)

Vegetable oil for frying

Your favorite accoutrements – we used shredded jack cheese, avocado, white onion, cilantro (I like to chop the white onion and finely chop the cilantro and mix them together in a small bowl for serving) and salsa.

DIRECTIONS

Heat each tortilla on a griddle until softened.  Place about 1/4 cup turkey on each warmed tortilla and fold in half.  Fasten securely with wooden picks.

Heat oil in a large skillet to 365° (don’t have a thermometer?  The easiest, and safest, method is to stick the end of a wooden spoon into the oil. If you see bubbles form around the wood and they start to float up, your oil is hot enough to cook with).

Fry a few tacos at a time in hot oil until they are crisp, turning as necessary.  Drain tacos on paper towels.  Before serving, remove the wooden picks and add your favorite accoutrements.

source: eatcookblog.com

Butter-Roasted Tomato Sauce

 

The November/Thanksgiving issue of Bon Appétit is my second favorite issue (first being July’s “Barbecue”).  But this November, it wasn’t a Thanksgiving recipe that caught my attention.  It was this tomato pasta sauce recipe.  The description read, “Roasting coaxes depth from canned tomatoes, instilling a long-cooked flavor. A generous amount of garlic and anchovies adds even more character.”  Hmmmm.  I was pretty skeptical when I read through the recipe…I thought it actually looked too easy (and didn’t have enough ingredients) for that to be true.  Plus, one of the few ingredients is anchovies (read on).  But I know that one of our favorite restaurants when we visit our son in Portland, Nostrana, makes a gnocchi with butter tomato sauce, so I decided to try it.

Just FYI, usually if a recipe calls for anchovies, I leave them out.  But I guess I’m getting a little braver in the trying-foods-you-always-thought-you-hated department in my old age so I decided to go for it.  And, I’ve reading a lot lately about anchovies adding “umami” (you know, “Umami /uːˈmɑːmi/, a savory taste, is one of the five basic tastes…together with sweet, sour, bitter and salty”).  And FYI again, did you know that Worcestershire sauce is made from anchovies?  And I happen to really like Worcestershire. Alright. I’ll add the anchovies.

But back to the tomato sauce.  Once again, BA did not disappoint.  This is so unbelievably easy and delicious.  It takes almost no time to make and you’d think it had been simmering in a pot all day. Honestly the best tomato sauce I’ve ever had.  I don’t believe I’ll ever simmer again!  And, yes, I’ll be adding the anchovies.

Butter-Roasted Tomato Sauce

Bon Appétit, November 2013

INGREDIENTS

1 28-ounce can whole peeled tomatoes

8 garlic cloves, peeled, crushed

2 anchovy fillets packed in oil

1/4 cup (1/2 stick) unsalted butter, cut into small pieces

1/4 teaspoon crushed red pepper flakes plus more for serving

Kosher salt, freshly ground pepper

12 ounces bucatini or spaghetti

Finely grated Parmesan (for serving)

DIRECTIONS

Preheat oven to 425°F. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and 1/2 teaspoon red pepper flakes in a 13×9″ baking dish; season with salt and black pepper.

Roast, tossing halfway through, until garlic is very soft and mixture is very thick, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes. (I mixed it a little bit with my hand blender.)

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.

Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.

DO AHEAD: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.

source: eatcookblog.com

Gingerbread Spice Dutch Baby

Easy. Delicious. And, really, how cool looking is it – all puffy in that cast iron skillet?

I had never even heard of a “Dutch Baby” until I bought my copy of the Smitten Kitchen cookbook last fall.  But when I saw her gorgeous photo and read the description and ingredients for Gingerbread Spice Dutch Baby, I knew I had to try it.  Kind of sounded like a cross between a popover, and the Swedish pancakes my mom used to make when we were kids, but with gingerbread spices thrown in.  My kind of breakfast!

So one chilly Sunday morning I made one.  So easy.  I mean, really, SO easy (like, seriously, you mix the ingredients in a blender and then bake it for 15 minutes in the oven). And delicious.  It’s amazingly light and hearty at the same time.  And it makes your kitchen smell really good.  A perfect weekend morning breakfast treat…I’ve made them dozens of times since.

Gingerbread Spice Dutch Baby

INGREDIENTS

2 large eggs

1 tablespoon packed brown sugar

1 teaspoon light molasses

1/3 cup all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/8 teaspoon kosher salt

1/3 cup whole milk

2 tablespoons unsalted butter

Powdered sugar, for dusting

Pure maple syrup, for drizzling

DIRECTIONS

Preheat the oven to 400°F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the brown sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt, and milk and blend until smooth.

Melt the butter in a 9-inch ovenproof skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and immediately transfer to the oven. Bake for 15 to 20 minutes, until the pancake is puffed up.

Remove from the oven, dust with powdered sugar, and drizzle with maple syrup. Serve immediately.

source: eatcookblog.com

Pasta with Alfredo Sauce

Pasta with Alfredo Sauce.  I think it is seriously one of life’s most delicious dishes.

I have a memory of eating an absolutely perfect dish of Fettuccini Alfredo at a very cute, very old authentic Italian restaurant in San Francisco many years ago.  I think it was one of the first weekend trips that Tony and I ever took together.  For the life of me, I can’t remember the name of the restaurant, but it was near Lombard Street.  It was a tiny little place…dark and candlelit inside, with wine racks built in to the walls.  I have a vague recollection of the menu being written entirely in Italian and the waiter translating every dish for us.  Could that be? At any rate, I’ve ordered Fettuccini Alfredo and made Alfredo sauce at home (with just about every kind of pasta) many, many times over the years and I’m always reminded of that lovely little Italian restaurant.

So I’ve convinced you how delicious it is, but did I mention easy too?  Really easy.  Three basic ingredients –  cream, butter and Parmesan cheese.  That’s about it.  Okay, some recipes call for a pinch of nutmeg, some add garlic, some a little lemon zest.  And its a great way to use leftovers – you can toss just about anything into the sauce – cooked chicken, shrimp, ham and all kinds of veggies – asparagus, peas, broccoli, artichoke hearts.  It’s so easy that I’m not sure why they ever even invented those frozen microwaveable versions or (even worse) the kind that comes in a box with a sauce you make from a packet…blech!

My most recent favorite Alfredo sauce recipe is from (you guessed it) the Smitten Kitchen Cookbook.  Just the other night I made it with penne and added some frozen grilled asparagus spears from Trader Joe’s.

Convinced?  I think you should try it.  Really.  You won’t ever use the frozen or boxed stuff again.

 Pasta with Alfredo Sauce

adapted slightly from the Smitten Kitchen Cookbook – makes 2-3 servings

INGREDIENTS

8 ounces your favorite pasta

1 cup heavy cream

4 ounces (half of a stick) unsalted butter

1 tablespoon fresh lemon zest

pinch of nutmeg

salt and freshly ground black pepper

1 cup finely grated Parmesan cheese

1 tablespoon chopped fresh flat-leaf parsley

Optional – 1 cup cooked chicken or shrimp or ham and/or fresh or frozen vegetables, chopped

DIRECTIONS

Bring a large pot of water to the boil.  Add the pasta, and cook according to package instructions. If using fresh vegetables, toss them in with the pasta for the last minute or two too cook.  If using frozen vegetables, they’ll only need 30 seconds or so.  Reserve about 1/2 cup pasta cooking water, and set aside.

Drain the pasta and vegetables (if using) together.

Dry out the pasta pot, and pour in the heavy cream.  Bring the cream to a simmer, and cook until slightly reduced, about 4 minutes, stirring frequently.  Add the butter, and stir until it has melted. Generously season the sauce with freshly ground black pepper; add a pinch of salt, the lemon zest and nutmeg.  Add 3/4 cup of the Parmesan and stir until you have a smooth sauce.  Toss in the drained pasta and vegetables.  If using cooked chicken or ham or whatever, toss that in.  Cook the pasta in sauce for about 2 minutes, until the sauce has slightly thickened.

At this point, SK says to add the reserved pasta water by the spoonful if needed to loosen the sauce…I’ve never actually done this.

Divide the pasta among bowls.  Garnish with remaining Parmesan and chopped parsley.

Source: eatcookblog.com