No Limit Cooking Videos

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
 #nolimitcooking #inari #sushi #hawaiianfood #alohavibes #alohafriday #sushibomb #inarizaki #inaribombs #hawaiisbestkitchens

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 #nolimitcooking #vietnamesecomfortfood #vietnameserecipes #canh #canhgioheo #porktrotters

@nolimitcooking 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. #nolimitcooking #noodlesoup #Phở #phobo #beefpho #beefnoodlesoup #vietnamesefood#vietnameserecipes

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? #nolimitcooking #partyintheusa #fourthofjuly #hotdog #glizzy #baconwrappedhotdogs #fourthofjulybbq #fourthofjulyfood

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) #nolimitcooking #katsu #japanesecurry #asianfood #chickenkatsu #katsucurry #japanesefood #hawaiianfood #currylover

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? #nolimitcooking #party #partyfood #vietnamesefood #vietnameseparty #babyshowerfood #vietnamesefoods #matchmyfreak

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 @khomarket 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. #nolimitcooking #homecook #canh #canhbi #canhbí #kabocha #kabochasquash #souprecipe #comfortfood #vietnamesecomfortfood #comgiadinh #canbido

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 @redboatfishsauce 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. #nolimitcooking #backyardbbq #spg #riblets #smokedribs #smokedriblets #porkribs #comgiadinh #vietnamesefood #webergrill #friendsofweber

I’ve been playing with sake and made Japanese-style teriyaki sauce. Pretty easy to do with a few simple ingredients. Next time I’ll simmer down more but you can seriously simmer down to whatever consistency you prefer. This is such a versatile sauce!!! No Limit Tip: If you don’t have sake, Chinese cooking wine, dry sherry, and dry vermouth are good substitutes. Good ol water or broth is fine too. Steps: 1. Add all the ingredients to a saucepan 2. Bring to a boil. Stir until sugar is dissolved. 3. Reduce to a simmer and simmer sauce down to desired consistency Ingredients: 3/4 cup soy sauce 3/4 cup sake 3/4 cup mirin 1/2 cup brown sugar 1 knob of ginger, halved #nolimitcooking #saucy #teriyaki #teriyakisauce #japanesefood #asiansauce #teriyakichicken #sauces

I had leftover sushi rice and wanted to make quick Spam Musubi for the girls. I ran out of nori sheets so I subbed with Kirkland Signature Organic Roasted Seaweed. It’s thinner than regular nori sheets, but it worked. I also mixed furikake with the rice so it can be evenly distributed in the rice and I think it looks better too! Ingredients: 3 cups sushi rice, cooked 1 Spam Can, cut into 6 pieces ¼ cup teriyaki sauce ¼ cup Furikake Rice Seasoning Roasted Seaweed Snack Oil, for frying Teriyaki Sauce Ingredients: 3/4 cup soy sauce 3/4 cup sake 3/4 cup mirin 1/2 cup brown sugar 1 knob of ginger, halved Steps Fry Spam – On medium-high heat, fry spam slices 2 minutes on each side or until lightly browned. When the Spam browns, add teriyaki sauce, and continue flipping for about 2 minutes or until sauce thickens up. Assemble Spam Musubi – Mix furikake seasoning and rice together. Spread 3-4 ounces of cooked sushi rice into the Spam Musubi mold evenly and press rice tightly with the compressor. Top the rice with Spam. Press spam tightly with the compressor and using both hands gently lift up the shaper from the Spam and rice and remove the compressor. Place roasted seaweed snack on the top and bottom and wrap the spam and rice. Wrap each Spam Musubi tightly in clear plastic wrap and form Spam Musubi in the shape of the sliced Spam. Repeat. #nolimitcooking #spam #spammusubi #seaweed #nori #hawaiianfood #snacks

I saw @cj.eats_ cut up chicken thighs recently to make amazing looking Katsu Sliders and used that inspo to make a platter of Chicken Katsu nuggets to share with my cousins and siblings when they came over for dinner after my daughter’s 8th grade promotion/graduation. The chicken pieces were fried to perfectly golden brown, crispy, and so juicy inside. The sweet, savory, and tangy katsu sauce is the perfect dipping sauce for these tasty bites. Chicken Katsu Ingredients: 1 pound of chicken thighs, cut into bite-size pieces 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 Vegetable Oil for frying Katsu Sauce Ingredients: 1/2 cup Heinz ketchup 1/4 cup Worcestershire Sauce 2 tablespoons soy sauce 1 teaspoon sugar 1 teaspoon garlic powder 1/4 teaspoon crushed black pepper Make Katsu Sauce – In a small bowl, whisk ketchup, Worcestershire sauce, soy sauce, sugar, garlic powder, and crushed black pepper until combined. Set aside. Season Chicken – Season chicken thigh pieces with salt, pepper, and garlic powder. Set aside. Create Dredging Station – Create an assembly line with 3 plates. Add all-purpose flour to the first plate, eggs to the second plate, and panko bread crumbs to the third plate. Dredge Chicken – Dredge chicken thigh pieces in a layer of flour, dip in a layer of egg, and finally coat with a layer of panko bread crumbs. Set aside. Fry Chicken – Heat skillet on medium-medium-high heat and add enough oil to cover half the katsu. Fry battered chicken pieces for about 3-4 minutes or until golden brown. #nolimitcooking #chickenkatsu #chickennuggets #friedchicken #katsusauce #partyfood

These buttery, garlicky, and umami-packed garlic noodles are the perfect side dish for my favorite seafood dishes, like my roasted crab from last week. It’s soooo good and eazy to prepare. I love using spaghetti noodles, but you can use any pasta or noodles you like and it should taste really good! No Limit Tip: I like to add about 2 tablespoons of reserved pasta water to the pasta, but add more as needed. Garlic Noodles Ingredients: 1 1-lb Box of spaghetti noodles, cooked Al dente 8-10 garlic cloves, minced 1 stick of unsalted butter 2 tablespoons oyster sauce 2 tablespoons Maggi seasoning or soy sauce 2 tablespoons fish sauce 2 tablespoons grated Parmesan cheese, plus more for garnish 2 tablespoons reserved pasta water, more as needed 1 tablespoon sugar Microgreens, for garnish #nolimitcooking #homemadefood #recipereels #garlicnoodles #noodles #garlicky #garlickygoodness #goodeats #easyrecipes #spaghetti #partyfood #umami #umamibomb #noodsnoodsnoods #foodreel #asianfusion

We celebrated my friend Thuyzee’s baby shower over the weekend and I brought a big Bánh Mì Xá Xíu party platter to share with all her friends and family on this fun day. I BBQ’ed the pork in the Traeger and assembled the sandwiches in long baguette bread that I bought from Lee’s Sandwiches, wrapped it up in deli wrapping paper, and cut up the bánh mì into 8 mini sandwiches. These portable bánh mì are perfect for parties and loaded with so much flavor and yumminess. Bánh Mì Ingredients: 6 Long Baguette Bread Roll Xá Xíu/Charsiu Pork Pickled Carrots and Daikon Cilantro Cucumber Jalapenos Maggi seasoning Vietnamese Mayo/Kewpie Mayo Xá Xíu Ingredients: 4 pounds country pork ribs or pork shoulder, boneless 2 packets of Char Siu Seasoning Mix 1/2 cup soy sauce 3/4 cup honey 1/2 cup water 1 bulb garlic, smashed and skin removed 1 knob ginger, sliced and smashed 1/2 teaspoon crushed black pepper Ingredients: 1.5 pounds carrots, peeled and julienned 1/2 pound daikon radish, peeled and julienned 1/2 cup white vinegar 1/2 cup sugar 1/4 cup warm water 1 teaspoon salt #nolimitcooking #vietnamesefood #vietnamesesandwich #banhmi #bánhmì #banhmixxaxiu #sandwichporn #sandwichrecipe #xaxiu #charsiu #traegergrills

Thank you everyone for your continuous support over the past 3 ½ years on No Limit Cooking allowing me to do what I do and sharing my love for all things food with you! Here’s a sneak peek of an exciting project I’ve been diligently working on over the past month! This Saturday, on Tết, 2/10/2024, @phodaculture is launching the PDC Network, the first ever 24/7 free stream for the next generation of Vietnamese creators and I’ve had an amazing opportunity to collaborate with Phở Da Culture on a Pilot episode for my own food show No Limit Eatz! We put a lot of work into this and there’s still so much to learn, but had so much fun doing it! Hope you guys check it out and join me on my No Limit Eatz adventures! Stream @pdcnetwork free and live on YouTube, TikTok, Facebook, and Twitch this Saturday! HMU for more info! #nolimitcooking #nolimiteatz #phodaculture #vietnameseamerican #livestreaming #homecook #bayareafoodies #vietnamesefoodies #sanjosefoodies #yelpbayarea

For my most recent #nolimitcookingleftovermakeover, I made California Burritos using leftover rib roast from the holidays and stuffed it inside a tortilla with tater tots, cheese, guacamole, and pico de gallo. I left out the sour cream. Soooo good. You want to make the tater tots extra crispy. This is the perfect quick and eazy leftover makeover meal. Burrito Ingredients: 5-6 8-inch Flour Tortillas 2 pounds leftover rib roast or protein 1 pound Tater Tots or fries 1 pound guacamole 1 pound pico de gallo 8 ounces shredded cheese Mexican crema or Sour cream #nolimitcooking #homemadefood #homecooking #mexicanfood #mexicanrecipes #mexicanreels #saboramexico #arracherra #californiaburrito #burrito #nolimitcookingleftovermakeover

Mrs. No Limit’s Birthday requested a big pot of her favorite noodle soup, Bún Riêu, Vietnamese Crab Vermicelli Noodle Soup, to celebrate her big day with her family. I put extra love in this pot this year, and it may have been the best pot of Bún Riêu I’ve made for her. My Riêu meatballs are packed with lump crab meat, ground shrimp, and dried shrimp. There’s no ground pork in my Riêus. For the broth, I made a pork broth using chopped pork ribs so we could have tender riblets in the noodle soup. To make the pork broth, add all the ingredients into a large stockpot and simmer for about 2 hours or until the pork ribs are tender. No Limit Tip: If you’re short on time and/or don’t care for pork broth, chicken broth is a great substitute! Both broths are equally delicious. Special shoutout to my friends from @khomarket for the best premium Louisiana Dried Shrimp that always takes my broths to the next level. Ingredients: 4 quarts pork broth Crab and Shrimp Riêu 8 ounces puffy tofu 6 Roma tomatoes, quartered 4 garlic cloves, minced 3 tablespoons tomato paste 6 Green Onions, chopped into 2-inch pieces Shrimp paste, to taste Pork Broth Ingredients: 6 quarts water, more if needed 4 pounds parboiled pork ribs, cut into bite-size pieces 1 large yellow onion, peeled and washed 6-8 ounces of daikon, peeled and washed 1 piece rock sugar 1/2 cup of fish sauce 1 tablespoon salt, more to taste MSG (Optional), to taste Riêu Ingredients: 1 lb lump crab meat 1 lb shrimp, finely minced 1/2 cup @khomarket Louisiana Dried Shrimp, soaked, drained, and processed 7 oz. Pantai Brand Crab Paste with Soya Bean Oil 3 eggs, lightly beaten 1.5 tablespoons cornstarch 1.5 tablespoons Shrimp Paste 1 teaspoon sugar Extras: Vermicelli Noodles green onions, chopped mint leaves, washed and picked perilla leaves, washed and picked Water spinach or cabbage, washed and shredded limes, sliced bag bean sprouts Thai chilis #nolimitcooking#vietnamesefood #bunrieu #bunrieucua #bú

Man…the holiday season literally flew by with a quickness. I hope everyone had an amazing time!!! I hosted a late holiday gathering and asked each family to bring a dish that starts with the first letter of their last name. The No Limit Family prepared a Nacho Bar. I provided all my favorite and yummy nacho ingredients. I found a copycat TB meat recipe and made seasoned beef. The cheese, beans, and meat stayed hot and ready in the triple slow cooker. It was super fun for both adults and kids to customize nachos however they like. What dish that starts with the first letter of your last name would you bring to this themed party? Ingredients: Tortilla chips Hardshell tortillas Que Bueno Nacho Cheese Sauce Rosaritas Refried Beans Seasoned Beef Pico de gallo Guacamole Mexican crema Lettuce Salsas Jalapeñoss Shredded cheese #holidaycooking #nolimitcooking #nachos #nachobar #holidayfood #christmas #holidayrecipes #newyearseve #tripleslowcooker #slowcooker #partyfood #gamedayfood

Merry Christmas, friends! Hope everyone’s having a great time with belly full. I couldn’t pass up a great deal on a Rib Roast and made some for the family on Christmas Eve. I smoked and served two ways. With mashed potatoes and gravy and with rice and nam jim jeow dipping sauce. I forgot to pick up fresh herbs so used dried herbs instead. I also used Mayo instead of butter for the binder. For this cook, I smoked at 250 degrees for a few hours until the internal temp reaches 130 degrees. I then seared a minute on each side, rested, and finally sliced. I like to cook the rib roast to medium so I remove the rib roast at 130 before searing. Ingredients: 8-pound Boneless Prime Rib Roast
2 tablespoons kosher salt. more or less to taste 2 tablespoons garlic powder 2 tablespoons dried Italian Herb Seasoning
1 tablespoon crushed black pepper 1 tablespoon smoked paprika 
1 cup Mayo or softened butter 
 #holidaycooking #nolimitcooking #ribroast #primerib #roast #christmas #holidayrecipes #beef #roastbeed #reverseseared

You already know that I’m a big fan of Bánh Bột Chiên Trứng, Fried Rice Flour Cake with Egg. I took it to the next level by adding Chinese sausage to complete the perfect breakfast dish. I love the extra protein!I love the crisp exterior of the rice cake and fluffy eggs, dipped in a sweet and tangy soy sauce is ridiculously addicting and delicious. For this dish, I picked up a prepackaged block of rice cake from the local Asian supermarket, cut it into thin squares, and fried it on a flat top grill/non-stick skillet over medium-high heat for a few minutes on each side until browned and crispy. I then added eggs and then broke the yolk, swirled the yolk around, and flipped after a minute. Ingredients:�1 1lb 14 oz block Rice Cake (Plain or Radish)�6 large eggs3 Chinese sausage, sliced �4 green onions, chopped Fried shallots, for toppingOil, for frying Sauce Ingredients:�1/4 cup soy sauce3 tablespoons sugar, more or less to taste�2 tablespoons black vinegar�1 tablespoon Sriracha�#nolimitcooking #semihomemade#vietnamesefood #banhbotchientrung #vietnamesesnack #botchien #breakfast #vietnamesebreakfast #streetfood #motivational