FINALLY! There’s been so much anticipation. Thanks to everyone For the support. Go here to find out where you can get a copy.


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Christine Ha tries Kind Snacks

39 Discussion to this post

  1. subru says:

    All the best with the Book Christine.
    They have just started showing the season 3 here in India… πŸ™‚

  2. Penny says:

    Hi Christine! I just got notice from Amazon that your book has shipped to me! I know I am going to love it! Will you be appearing on the next season coming up?

  3. J. Dent says:

    I have it pre-ordered, so now all I have to do is wait until the mailman delivers it, although reading some of these tweets, I'm a little worried. Here's hoping the distributors know how to hold the reservation because that's really the most important part of the reservation, the holding.

    I'm really excited about it. As release day got closer and closer, I've been, I'll just say it, gitty about it. πŸ˜€

    • Christine Ha says:

      Nice Seinfeld reference.

      • J. Dent says:

        Well, the wait is over. My copy came today, and I wasted no time in looking through it, and enjoying every minute of it. All of them sound delicious. I admit that I cheated and skipped ahead at one point to dessert, and I was happily surprised to see your coconut-lime sorbet. Ever since the finale of MasterChef, I thought, "I'd love to get a spoonful of that." I can't wait to have the chance.

        All of your soups sound very tasty as well. Like I said, your curry is still a big hit around here, and if these are as good, which I have no doubt, we'll have plenty of big hits.

        I look forward to cooking as many recipes from this as I can. And I even smelled the pages too.

        You've done very well with this. I bet you've been told this a lot, but give yourself a pat on the back for all the work you've done. You truly deserve it.

        • Christine Ha says:

          Thanks for the support! Let me know how the reading and cooking go.

          • J. Dent says:

            Well, I now have something to say about both. I wanted to wait until I'd cooked a little more. I've enjoyed reading the little bits before each recipe very much. I also rather liked how you put it, about the tooth fairy getting your sweet tooth. I had to laugh when I read it, and I'm glad I didn't have a drink when I did, seeing as it's a new book.

            As for the cooking, I've very much enjoyed that too, such as it is. The first thing I was able to make was the chicken tikka masala. It was delicious. I have never had Indian food before, so this was quite the experience. It turned out very well, served over basmati rice with a side of vegetables. After tasting it, I can believe that people came back for seconds and the production crew ate the rest. As another foodie, Guy Fieri, once said, that is money. Like your chicken curry, it'll be something I'll definitely be glad to make again.

            I also tried your coconut-lime sorbet and the coconut ginger tuiles, just today. They're really good. Let me say I have a newfound respect for your abilities. I mean I respected your talents with food already, but having made the attempt with the tuiles, it's gone way, way higher. When I pulled them out of the oven, they ended up bunched together and not as crispy as they should have been. So props to you for pulling off something like this, and with a clock ticking down the whole time. In the plus column, they tasted really good. I plan on trying again, so hopefully the second time is the charm.

            I've already started planning what to make next. Your baked ziti is definitely on the list. We've always bought ours, so having it homemade will be a real first. The Cháo Gà sounds very tasty as well, so I'll be sure to make it when it gets cold or someone starts ailing, whichever comes first. And of course, your honey lavender ice cream is something I look forward to trying. I've had two votes of praise for it.

            This is running rather long, but let me end it by saying I've enjoyed the reading and the cooking, and of course the eating.

          • Christine Ha says:

            Enjoying reading about your cooking experiences with my recipes. Keep 'em coming.

          • J. Dent says:

            I will do that. You'll probably be reading about my experience with the baked ziti first and the brown butter ice cream. Of the two remaining ice creams, I'll probably have an easier time finding the stuff for that than the honey-lavender, unless I decide to grow the lavender myself. Maybe I should have grown that instead of sweet potatoes. πŸ˜›

            I hate to be a bother by sending message after message; I mean I'm sure you have much better things to do with your time than read all of this from me, but I wonder if you could give me any tips on the tuiles. Like I said, I plan on trying again, but of the two of us, you're the only one I know that's had success. My first attempt ended up along the lines of coconut-ginger caramel. It was really chewy and sticky, and I know they're supposed to be crispy, like wafers.

            What should the consistency of the dough be like? I added the flour, and I guess I expected it be like cookie dough. Mine was kind of runny, and it didn't form a ball when I scooped, at least not in the sense that I was thinking. Although, I do admit I forgot to bring it to a low boil after I added the flour. In my defense, I couldn't leave the stove to look at the book, so I had someone reading it while I cooked, and that part got missed. I also wondered if I should have add more flour to thicken it up, but I didn't know how much or if it would ruin it. And I may have made the simple syrup wrong too. When it cooled, it ended up like a sugary hockey puck in the cup. Of course, that's how it might be (first time making either)

            Again, it's running long, but I thought I'd better give as much detail as possible. I also don't blame the recipe; I blame myself for messing it up. If you can give me any kind of advice on this I'd appreciate it. I hoped to give my family the full treatment with your sorbet, and I still do.

          • Christine Ha says:

            The tuiles should spread on the sheet. The dough is almost like syrup consistency but slightly solidified by the coconut shreds and little bit of flour. They will be very thin and almost like hardened caramel.

          • J. Dent says:

            I'll remember that for next time. Thanks. πŸ™‚

            Not much to say about the experiences so far. I wish I had more to say. I'm still enjoying the cookbook, and here's what I've done. I would do more, but cooking for three other people, I sometimes find myself out-voted.

            I mixed up a batch of your Cajun seasonings. I always wanted to find a good recipe for something like that, and now I have one. I'm not sure what I'll do with it right off, but I do hope to somehow use it to make my own batch of jambalaya. I've had the stuff out of the box, and while I like it, I'm not sure how Cajun it actually is. Whatever I do with it, I'm definitely going to serve your beignets with it. I even bought my own scale for it. I'll say one thing though. That is some powerful powder there. I got a whiff and oh boy.

            Friday night, I made your penne with vodka sauce. So, it wasn't the baked ziti, but it's close. We have an Italian restaurant near us that has some great food. When I looked over the ingredients, I thought it could have been on their menu. Then when we had it, I really thought it could be. It was delicious. I put some spinach in it along with the meat. It turned out very well, but I should have had bigger pieces of spinach. Like you, I prefer pastas like penne over long noodles, but I probably will steer away from fusilli. I wouldn't want to have to tell everyone I fell on it. Anyway, it was a great dish, and I think we've got a keeper there. It was the first time I cooked with booze. First time I ever used pancetta. I couldn't even believe the store had it

            Besides cooking, I've been doing a little recon work for ingredients for your stir-fried noodles, specifically the pad see ew, and the vermicelli. I might have to try an Asian market, and luckily there's one in my area. I've also managed to track down some garam masala for the flatbreads at one of the regular stores nearby. Also on the list is that brown butter ice cream. I have all the ingredients, and I would have made it over the weekend, but we ended up with more desserts than we know what to do with; apple crisp, key lime cake, peanut butter pie, and bread pudding. So, it's on the list for this week.

            Anyway, getting pretty long again, so I'll stop this post here. Just thought I'd say your cookbook is one of the few books I've actually read over and over. Actually, cookbooks in general are one of the few books I read over and over. πŸ˜›

          • Christine Ha says:

            Glad you've been enjoying the stories and recipes. Nice “Seinfeld” reference. πŸ™‚

          • J. Dent says:

            Bit sooner than last time, but I thought I'd tell you that I've added yet another recipe of yours to my list. As I said, the brown butter ice cream was on my list, and tonight, just before sitting down to watch our recorded MasterChef, we enjoyed it. I started it early, and it was a team effort between me, my dad, my mom, and my sister to get it all ready to go. It took a lot of work, a few speed bumps, and a slightly burned thumb (I now know what hot butter feels like), but the effort was well worth it because that was some amazing ice cream. It was very creamy, very rich, and, for me, it had taste that I would describe as along the same lines as crème Brule. I've known ice cream shops to bring flavors in at only certain times of the year, and if they served this, I would be eagerly awaiting it. But now, I can just make it at will and hopefully spare my thumb next time. First time is always the hardest.

            Our highest complements on this recipe. πŸ˜€

          • Christine Ha says:


          • J. Dent says:

            My cooking opportunities have been a little reduced this week, so I've only had the chance to make one thing so far. Even so, I hope you enjoy reading the experience anyway.

            Monday, I decided to try your Bombay flatbreads. I know they're considered an appetizer, but they ended up a real meal and another bull's-eye. That chicken that you make for it would make a great meal on its own, but it really turned out well on the flatbread. I have to admit, I didn't know how something like cilantro cream would taste as, essentially, pizza sauce, but it amazes me how all these ingredients can come together to make something so good. I did experience a few bumps along the way, but it still turned out really tasty.

            I'm moving on up with your recipes both in what I've made and other things. Instead of burning one finger, I burned two. XD

            BTW: We all enjoyed your return to the MasterChef kitchen. πŸ™‚

          • Christine Ha says:

            Awesome to hear you enjoyed the flatbread!

          • J. Dent says:

            I hope you're enjoying your July 4th with some good food. I've now added another recipe of yours to my repertoire, limited as said repertoire is. This time, I decided to make your teriyaki chicken and pineapple skewers.

            I wasn't sure about this dish at first. I'll be perfectly blunt and say that I never did like pineapple. Besides my aversion to raw produce, I never did like the stuff out of a can. So, my thoughts on using pineapple were a bit jaded. But I thought I'd give it a shot anyway considering the pineapple got grilled, and I'm glad I did. It was delicious. The teriyaki sauce was also very good. I tasted it as I made it, and I'd say that is some restaurant-quality sauce. My one disappointment was that the chicken didn't seem to get much of the taste of it, even after sitting for a little over an hour in it. I hate to say, but I wouldn't be honest if I said it blew my mind just like the other recipes I've tried. But even so, that was some very tasty chicken. I don't blame the recipe. Even the best recipes can't top experience, which I hope I'm getting as I continue to make my way through your cookbook. I do plan to try again, just like with the tuiles. I have a hunch next time, it'll come out better. Next time, I might take the chicken straight from the bowl of sauce to the grill, then skewer it. We did that with the tikka masala, and the flavor of that marinade came shining through.

            I'm hoping that the next time I write up something like this, I'll be able to add some other recipes to my post, especially some of the recipes you grew up with. I'm especially interested in the eggrolls and the braised pork belly, although I might use butt for that. They both look delicious. And of course, I haven't forgotten the lavender ice cream either. I've had quite a few words of praise for it, yours included. Tricky part for me is just finding the key ingredient. XD But I'll find it, even if I have to replace my sweet potato crop with lavender.

            Anyway, that's all the experience I have so far. Happy 4th, and good luck with your plans for the gastropub.

          • Christine Ha says:

            I don't love pineapples either, but they're good in certain circumstances, grilled teriyaki being one of them.

          • J. Dent says:

            Another being your sour prawn soup, something else I'm sure to try.

            If you don't mind giving a little advice about that, I thought I'd ask. It's unlikely that I'll be able to find whole prawns or even prawns in general, so I'll probably use shrimp. Now, I've seen raw shrimp sold, but never with the heads or shells (at least I don't think I have). Would I just use the tails then or what?

          • Christine Ha says:

            Prawn or shrimp heads and shells are going to be essential to this dish as that's where the flavor will come from.

  4. Kiki says:

    Congratulation! Can't wait to try your recipes.

  5. Bert says:

    Just got the Kindle version, and I will eventually get the print version. Can't wait to dig into it, just like a great meal! πŸ™‚

    • Christine Ha says:

      Let me know what you think.

      • Bert says:

        I'm about halfway through the first read and really enjoying it! I'm going to fix the Cháo Gà at work tomorrow for myself and some co-workers.

        • Christine Ha says:

          Fantastic. Let me know how it goes!

          • Bert says:

            I just finished fixing the Cháo Gà. I stuck pretty close to the recipe, except I added a little more chicken than what was called for, and after it had been simmering about 15 minutes, I added about 1/2 T of fish sauce. Just had my first bite. Mmmmmmmm… πŸ™‚ I need to be more careful with the ginger, as I found a bigger piece than I wanted, which could be a shock if you weren't expecting it. πŸ™‚

            I have to laugh though. Several of my co-workers who complaining about the smell, saying it was too strong of flavors. One even wanted to know if I was cooking possum. πŸ™‚ I was describing the recipe and where it came from. About then one of my co-workers, who is from Malaysia but of Chinese ethnicity, came through and asked what smelled so good. πŸ™‚ So I must have been doing something right.

            Love the recipe. Will definitely fix it again and try others in the book!

          • Bert says:

            Ugh. Hate the typos in that post… LOL πŸ™‚

  6. Strange Angel says:

    As a watcher of the show and a quickly-formed fan of YOURS… I AM SO PROUD!!! Can't wait to have your book in my hands. I loved not only the food you made but the clearly-felt heart and soul you put into each of the dishes during the show. Beaming, knowing you won AND yours will be my first Master Chef book!

  7. Phantastic says:

    Hey Christine,

    Is it true that there aren't pictures for every recipes in your cookbook? I just read a comment on Amazon pointing it out and I thought it was disappointing if true. It just seems so necessary since not everyone is familiar with Asian ingredients and how they should look like. Besides that point, great job!

    • Christine Ha says:

      THanks for asking. Yes, there are not photos for every single recipe, but that's usually the case with many cookbooks. I haven't come across many cookbooks where there are photos for every recipe. (Though, I guess, it wouldn't matter to me anyway.) Rodale, like every publishing house, has a budget to work with, and each dish has to be prepared and styled, etc.; there are many people involved, and I think they did a fantastic job. There are lots of moving parts to putting together a book, and while I understand less photos could be a disappointment, I'm happy with the way the cookbook turned out. If I must say so myself, the recipes are solid, and my writing is stellar. πŸ˜‰ Why don't you go to a bookstore and check it out yourself before committing?

      • Phantastic says:

        Thanks for the reply!

        I'm going to get the cookbook regardless since I told myself I would if you win. I figured that there is a budget to work around with. I'm sure your writing will make up for it and I'm pretty excited to try out one of your recipes. Congratulations on your cookbook!

        • Phantastic says:

          I got your cookbook last night and didn't sleep until like 3am. As a whole I loved the cookbook . It is also visually gorgeous. One letdown for me though was the egg roll recipe. I'm sure it will taste great by looking at the ingredients, but true Vietnamese egg rolls does not contain eggs and has taro (my family also adds in Jicama, but that's a fairly new addition I think). However, I did appreciate the suggestion of using Filipino egg roll wrappers and I will try that out next time i head to the store. This is just me nitpicking. I am dying to try out your pizza recipe and the kale/mushroom chip recipes (it looks so simple yet mouthwatering!)

          • Christine Ha says:

            Maybe that is how it is in your family, but my mom used eggs to bind the filling together in her eggrolls. Happy cooking.

  8. kaveman says:

    Hot damn!

    I was just thinking yesterday about looking into if your book was out yet. I have a gift card for Amazon and now I have something worth spending it on.

    Now can you advise me in what to look for in a good fish sauce? I have a decent asian food store nearby but just wondering if there's some that are better than others? I get confused when I look at olive oil where the prices are wildly different and I can't really taste any difference.

    • Christine Ha says:

      Good question. I like the brand that has 3 crabs on the label. Don't get confused: it's not one crab nor two nor six…but three. I generally use this for cooking, marinades, and condiments, though, growing up, this was considered the expensive brand. My family grew up cooking with the Squid brand (lime green cap) and this brand or Phu Quoc with the orange and red label for condiments. I've also had Red Boat brand, and that's pretty good as well. Hope this helps! Tell me what you discover.

  9. Diana Garey says:

    Got my cookbook last week as I pre-ordered this book from Amazon. Have been super excited to get it! I have read most of the stories that go along with each recipe and they are sparking such great memories I had of childhood. My mother is also Vietnamese and as a young girl I got to help in the kitchen with dinners. As it seem with most Asian women there were never recipes written down that we followed. She also did everything by taste and smell. I better get some of these written down for myself! I also remember that egg roll making was an all day affair and we made several hundred at a time. I also was assigned the task of pulling the egg roll "papers" apart.

    Many of your recipes are just the way my mom would make them.
    I am excited to try to make the Chicken Pho as growing up I only had the Beef Pho. Thank you so much for being an inspiration to all cooks and also bringing Vietnamese food to the masses!

    Diana in Wichita, KS

    • Christine Ha says:

      Thanks for stopping by and commenting. Very glad that you're enjoying the book and can relate. πŸ™‚

  10. Rix Allison says:

    My Home Kitchen was recommended this blog by my cousin. You’re amazing! Thanks! your article about My Home Kitchen. Please upload more movies related to cooking if you have, for the reason that I would like to learn more and more about all recipes of cooking.

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