No Limit Cooking

Inari bombs have been one of my favorite portable snacks over the past few years. I’ve also seen them being called Poke Bombs or Sushi Bombs.

Inari bombs are packed with aloha vibes and consist of sushi rice stuffed inside a pouch of seasoned, fried tofu called inariage. The tofu pouch is typically sweet and savory, adding a unique flavor to the sushi. Then, it is loaded with your favorite sushi toppings and ingredients. Super flexible! I picked up some poke at Costco for it as well.

I found the Seasoned Fried Bean Curd in the frozen section at my local 99 Ranch.

Ingredients:
2 packages Seasoned Fried Bean Curd/ Ajitsuke Inari Age
Sushi rice
12 ounces Salmon Crab Mix
12 ounces Poke
Tobiko
Furikake Rice Seasoning
Unagi Sauce 
Sriracha sauce 

Sushi Rice Ingredients:
3-4 cups cooked sushi rice
1/2 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt

Salmon Crab Mix Ingredients:
1/2 pound roasted Salmon Filet
1/2 pound imitation crab, thawed
1 cup Kewpie Japanese Mayonnaise
1/4 cup Sriracha sauce
1/2 teaspoon salt
1/4 teaspoon pepper


After Mrs. No Limit and Lily came home from the hospital, all the Vietnamese moms and aunties I talked to suggested she eat plenty of Canh Giò Heo, Pig Trotter soup, to assist with mama milk production. Word on the streets is that the gelatinous pig trotter, sweet carrots, and unripened papaya are perfect combination for it. Is it true? Iono, but there’s lots of collagen and nutrients in this soup so maybe? The good thing was Mrs. No Limit enjoyed it with sườn ram mặn.

This was the first time I ever cooked with pig trotter/feet and prepped it like pork ribs by cleaning and parboiling it first. I then simmered the pork trotter until tender then added the veggies and cooked for another 20 minutes until everything was done. I seasoned the canh to taste at the end and we were ready to eat.

Ingredients:
8-12 cups water
2 pounds pig trotter/feet/hock
1/2 Unripened papaya, cubed
3-4 carrots, peeled and chopped
2 tablespoons fish sauce
2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
3 green onions, finely chopped

turned 4 years old at the beginning of July! TYSM to everyone that has connected with me, engaged, liked, saved, shared, and recreated my recipes over the years, AND all the friends I’ve made on this platform as well. 🫶🏼🫶🏼🫶🏼

My first IG post ever was a big bowl of phở that I cooked low and slow during the pandemic. After resharing the original post, I began craving and needed a big bowl of Phở in my life. I picked up a bag of beef bones and beef back ribs from Costco to make the broth and prepared it low and slow on the stovetop. I also bought some super well-marbled too round and thinly sliced it myself. It’s so goooood!

Phở is super customizable. Once you make the broth, you can load it up however you like with your favorite protein, veggies, and herbs.

What’s your favorite phở topping?

No Limit Tip: broth can extract lots of fat from the bones and bone marrow. Skim off as much fat as you want if you don’t want broth extra fatty.

Beef Broth Ingredients (Good for ~10 bowls):
6 quarts water, purified water preferred
4 pounds beef bones
1 5-pound beef baby back ribs
1 package pho spices
2 medium yellow onions, peeled
2 shallots, peeled and halved 
6 ounces daikon, peeled and cut into two-inch pieces
1 4-inch piece ginger
1/4 cup Fish Sauce
2 tablespoons Salt
2 pieces of Chinese yellow rock sugar

Steps
1. Parboil beef bones and ribs
2. Char Onions, Ginger, Shallots, and Daikon
3. Make broth, season with salt, and rock sugar. Simmer for 6+ hours. Remove beef bones after 2.5 hours.
4. Toast spices. Add to pot and simmer in broth during the last two hours.
5. Strain broth.
6. Assemble pho bowls and enjoy.

I love eating hot dogs, but it always seems to taste even better on the 4th of July.

I couldn’t decide what kind of hot dog I wanted today so I prepared these bacon-wrapped hot dogs three ways. American, Mexican, and Vietnamese to celebrate the U S of A

American - ketchup, mustard, and relish
Mexican - grilled onions and jalapeños, pico de gallo, Mayo, salsa
Vietnamese- pickled carrots and daikon, fresh jalapeños, cucumbers, and cilantro, Maggi, and mayo

Which one are you grabbing first or what’s your favorite way to enjoy a hot dog?

Chicken Katsu Curry is one of the girls’ favorite types of curries and they love it because of the extra crunch and texture chicken katsu adds to the whole experience. The balance of textures and flavors of the crispy fried chicken and the flavorful curry sauce are so addicting, add some rice to it and it’s the perfect meal!

For recipe details, please go to www.nolimitcooking.com and search Chicken Katsu Curry. The link is in my Bio!

Chicken Katsu Ingredients:
1 pound of chicken thighs, pounded
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup all-purpose flour
3 large eggs. lightly whisked
2 cups Panko bread crumbs
Neutral Oil, for frying

Veggie Japanese Curry Ingredients:
12 ounces small gold potatoes, quartered into small chunks
12 ounces carrots, peeled and cut into small chunks
½ yellow onion peeled and cut into small chunks
1/2 teaspoon salt
1/4 teaspoon crushed black pepper
3 cups of water
1 3.2 ounce pack S&B Golden Curry Sauce Mix
2 garlic cloves, finely minced
1 tablespoon neutral oil
cilantro, finely chopped (for garnish)

At Mrs. No Limit’s Baby Shower, our guests got to enjoy ALL of Mrs. No Limit’s favorite Vietnamese party food cravings.

Bún Thịt Nướng
Bánh Mì Thịt Nướng
Bánh Cuốn/ Ướt
Gỏi Sen
Chả giò
Chả lụa
Bánh Phồng Tôm

What’s your favorite party food?

Canh Bí Đỏ Tôm, Vietnamese Kabocha, and Shrimp Soup are such comforting and delicious Canh. I usually make it with tender pork riblets, but I made a quicker version making a broth with shrimp shells. For the shrimp balls, I added a few fresh shiitake mushrooms in the fridge and added it to the shrimp balls, but it’s optional.

If you’ve never tasted Kabocha squash, it’s like a cross between pumpkin and sweet potato. So good! I love the bouncy texture of the shrimp and the delicate and sweet kabocha squash in every bite. The natural sweetness it adds to the canh is super comforting and amazing and pairs so well with my smoked riblets from my last reel and bowls of steamed rice. This soup works well by itself or with other savory dishes as well.

Ingredients:
8 cups Shrimp Broth
2 pounds kabocha squash, peeled, cut into bite-size pieces
1 pound shrimp balls
3 green onions, finely chopped
Black pepper

Shrimp Broth Ingredients:
8 cups of water
1 shallot, peeled
1 slice of ginger
Shrimp shells
1 tablespoon dried shrimp
2 teaspoons salt, more or less to taste
1 teaspoon sugar
1/2 teaspoon crushed black pepper

Shrimp Ball Ingredients:
12 ounces shrimp, finely chopped
4 shiitake mushrooms, finely chopped
1 tablespoon cornstarch
1 tablespoon fish sauce
1 teaspoon sugar
½ teaspoon pepper

Steps:
Add all the shrimp broth ingredients in a pot and simmer for about 30 minutes.
Add all the shrimp ball ingredients in a bowl and form little balls.
After simmering the broth for 30 minutes, remove the shallot, ginger, and shrimp shells from the broth. Season to taste.
Add kabocha squash and shrimp balls into the broth and simmer for 15-20 minutes until the kabocha squash is soft and tender.

My local Costco sells Pork Sparerib Portions, which are ribs that are made by cutting a regular slab of spare ribs lengthwise into strips. I like to buy it and cut the ribs into riblets, smaller bite-size pieces, to make soup and or braise for many Vietnamese recipes, but for this cook, I switched it up and smoked the riblets to enjoy with rice.

The smoked dry pork riblets turned out great! The seasonings are similar to how mom would season pork ribs for frying to enjoy with bowls of steamed Jasmine rice and canh, without all the frying! I think I’ll be doing more of this in the future and try to infuse other Vietnamese flavors I like for family meals. This is a winner!

Ingredients:
4 pounds Riblets
1 tablespoon Salt, or kosher salt
1 tablespoon coarse black pepper
1 tablespoon granulated garlic
1 teaspoon paprika
3 tablespoons butter

Steps:
1. Cut cross-cut sections of pork spareribs into riblets.
2. Season riblets with seasoning.
2. Smoke at 300 degrees for 1.5 hours or until the internal temp of ribs reaches 165-170 degrees.
3. Add riblets and butter to a foil pan, wrap, and smoke for another hour or until the internal temp of the ribs reaches 200 degrees.
4. Toss the ribs in the foil pan with the pan juice and smoke the ribs uncovered for another 30 minutes.