Goals for 2017

February 21, 2017August 12, 2018 / Yen-Van Tran / Leave a comment

02.21.2017

0700

2016-09-17-13-13-21-1-2

My 2017 Goals…

So each year, I try to set up attainable goals. Sometimes I achieve them, sometimes I won’t and sometimes I only achieve a few goals each year. Either way, the ones that were not achieved, will bleed into the upcoming year. I approach this goal setting a few different ways and this year I thought I’d share with you a format that I frequently use now. These goals have two concise categories and that’s personal goals versus professional goals.

My professional goals will be whatever and however I decide to navigate my professional life. That includes where I work, the length of my career, the job titles I want to move up towards and licenses that I need to attain those job titles. In a nutshell, the idea is to layout where you want to be and the steps it’s going to take to get there. This is a sample format that I tend to follow:

Professional Goals:
1. Job Position
  1. Profesional steps to move into the job position you desire and with desired pay
  2. Certificates and licenses needed to qualify for desired position
    1. Which certificates are needed
    2. How much does each certificate/license cost
    3. Frequency of the continuing education credits needed per year
2. Professional community
  1. Steps to network more, and how to come in contact with more people on a more frequent basis
  2. How frequent will networking occur (ie quarterly, yearly, etc.)

You can use the above format, or elaborate on it however you choose. My personal goals has a different format that I use which includes daily goals, weekly goals, yearly goals and long term goals. With this format, it’s a fairly straight forward setup. However, there are a lot of templates floating around on the internet that will map out each week of each month in a play by play format, if that’s what you chose to use. I tend to not have that many goals that would need a more rigorous format, so I use this the style I use.

Personal Goals:
1. Daily Goals:
2. Weekly Goals:
3. Yearly Goals:
4. Long term Goals:

I like to focus more on general time constraints than day to day time constraints. Also, with the general time goals, it allows for unexpected events to occur. This list may change in the sense that new goals may be added to it or adjusted, but I’ve written it out and now it’s a personal contract. So let me show you what goals I’d like to achieve in 2017.

Professional Goals:
1. Continue to work towards becoming a licensed architect.
2. Continue to work towards my LEED AP certification
3. Take scheduled breaks from blogging and the upkeep of my social media
4. Continue to blog, but post once per week, and continue to push for better content
5. Be more active on my social media accounts
Personal Goals:
1. Daily Goals:
  1. Stay healthy
  2. Buckle down on my workout routines
2. Weekly Goals:
  1. Surf more
3. Yearly Goals:
  1. Community Involvement: Get more involved with the non-profit environmental organizations that I currently support, perhaps add some more to that list.
  2. Grow specific vegetables and enough to sustain a household for weekly meals. (This is an ongoing experiment)

So this is a glimpse into what I plan to do. What are some of your goals? Do you like the daily/weekly/yearly/long term goals format? Do any of you have goals set up for 2017?

Tết 2016- The Set Up and Food

February 8, 2016August 16, 2018 / Yen-Van Tran / 3 Comments

02.08.2016

0800

So I just wanted to share the set up that my family uses for Tết. We use the alter, entryway dresser and dining table as our platforms. The alter is for Buddha (bàn thờ Phật), the entryway dresser is used for the Saint of the Property (Đức Đai) and the dining table is used for my ancestors (ông, bà).

Before the Tết ceremony begins: (Day 1)

During the Tết ceremony: (Day 1)

On the alter sits a bowl of dry rice in which we have placed many incense sticks (cây nhang) over the years during each Tết celebration. On the entryway table is the set up for the Saint of the Property (Đức Đai), which includes a small bowl of dry rice for the incense sticks, water glasses, a variety of foods such as soup (Canh), Vietnamese braised pork with eggs (thịt kho), Vegetarian stir fry egg noodles (mì xào chay), shrimp salad (gỏi tôm), and fresh fruit. On the dining table, there is a small bowl of dry rice for the incense sticks, three bowls of rice for my ancestors (one for my dad’s side, one for my mom’s side and the third is for all other ancestors), water glasses, candles and the same variety of foods as on the entryway table but in addition, there are also Vietnamese mung bean dumplings (bánh ít trần).

Tradition goes that when ceremony starts, each person always prays and greets Buddha first with 3 bows (ba xá) and 3 prayers (ba lạy) at the alter, then we move over to the entryway table and ask the Saint of the Property, permission (xin phép) to invite our ancestors to come and celebrate Tết with us with 2 bows (hai xá) and 2 prayers (hai lạy). Then at the dining table, we invite our ancestors to come and celebrate with us with 2 bows (hai xá) and 2 prayers (hai lạy). After each request, we each place one incense (cây nhang) into the designated dry rice bowl. At the end of the first round of bows, each person will visit each table again to ask permission to leave the ceremony, but using the same amount of bows and prayers per table that was used in the first round. This second round of bows and prayers will release the person to go on with their day as they please.

After the Tết ceremony: (Day 1)

The bows, prayers and the placing of the incense sticks are repeated each morning for three days (ba ngày Tết), during the three day celebration. At the end of the three day celebration, there will be another feast that will be the same set up on each table and on the alter in which we bid farewell (tiễn đưa) to our ancestors.

In the late evening (close to midnight): (Day 1)

In the late evening, we celebrate the New Years Eve (Cúng giao thừa) by lighting the alter candles and welcoming the new year. This ceremony includes three separate steps by the owner of the home. The first prayer (lạy Phật) takes place at the alter to Buddha with 3 bows (ba xá) and 3 prayers (ba lạy). Then the owner will step outside on the front porch of the home and prays to Heaven and Earth (cúng trời đất) with 3 bows (ba xá) and 3 prayers (ba lạy). The owner will then come inside to the alter and will pray to the lord of Heaven and Earth (lạy trời đất) with 3 bows (ba xá) and 3 prayers (ba lạy). The owner of the home will then place three incense into the rice bowl at the alter after these last three bows are completed. This last set of bows will end the ceremony of welcoming the new year.

This is an overview of what the set up is for my family for this year. There are traditional baked goods missing from this set up such as Bánh chưng (Vietnamese rice cake which is made from glutinous rice, mung beans, pork and other ingredients) and Bánh tét (savoury but sometimes sweetened cake, made from mung bean or mung bean and pork filling), as well as tea in addition to the water glasses. Each family has their own variation of what foods they cook or how they set up their ceremonies, this is just my family’s set up for this year.

So, Chúc Mừng Năm Mới! (Happy New Year) I wish you all a healthy and happy new year with plenty of wealth and triumphs throughout the year 🙂

Recipe – (Vietnamese Braised Pork with Eggs)

September 29, 2009

This thịt kho recipe is a low and slow braise so the meat is going to be reeeeally tender. In this recipe we’re going to use pork belly because the fat on the meat tastes awesome! If you can get pork belly with the bones, you’ll have even better results. My ideal ratio of pork for this dish is actually 1/2 pork belly and 1/2 of a leaner cut like shoulder.

Near me in Southern California’s Little Saigon, I hear you can get a higher quality of pork belly at Quang Minh Mini Market. It costs more for the belly, but there seems to be a consensus that its worth the cost–something I need to check out soon!

Here are the brands I use for the seasoning: Rico coconut soda, Kikkoman soy sauce, and Three Crabs Brand fish sauce. The thick soy sauce brand is Koon Chun, to be used in a pinch.

As a kid I enjoyed mashing the yolk with the rice and spooning sauce over it–it’s fun! This dish is commonly eaten with a side of dua chua (pickled mustard greens) which provides a fresh and crunchy balance.

Notes:
I have tried adding slices of yellow onion too and it adds a nice layer of flavor to this dish. You can remove the onion at the end of the braise if you prefer since it will have given up all its flavor to the broth. For the seasoning in this thịt kho recipe: tinker with the soy sauce, fish sauce, and salt after the liquid has finished reducing, to taste.

5.0 from 2 reviews

Thịt Kho – Vietnamese Braised Pork with Eggs

Prep time

10 mins

Cook time

2 hours

Total time

2 hours 10 mins

Author: Hungry Huy

Serves: 5-6

Ingredients

2 pounds of pork belly, cut into 1.5″ cubes
8 hard-boiled eggs
6 ounces coconut soda (I use Rico brand)
3 tablespoons fish sauce
3 tablespoons soy sauce (or replace this with fish sauce)
2 teaspoons salt
1 yellow onion, cut into large pieces (6-8 will be fine)
4 tablespoons sugar for the caramel color (nuoc mau). This is to deepen the color of the dish. Depending on how dark your caramel sauce gets, you may not need to use all of it. In a pinch, you can use about ⅕ teaspoon of thick soy sauce instead, but the caramel sauce will tastes better.

Instructions

Cut the pork into smaller pieces. I like 1.5″ cubes so it cooks slightly faster.
Bring 2-3 quarts of water boiling on high, or enough to fully submerge the pork.When the water’s boiling, add the pork for 1-2 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
Add the coconut soda, soy sauce, fish sauce and salt to the pot.
Fill up the pot until the water just covers the pork. Turn the heat to high.
When it hits a boil, drop the heat until you still see a slight boil, maybe about about 25% heat and let it simmer uncovered for about 1.5 to 2 hours. Check and stir the pot every 20 minutes. The longer you cook it, the softer the pork gets. Leaving it slightly uncovered lets the liquid reduce so you get a nice concentrated sauce later.
Make the caramel color and add it to the pot.
Make the hard-boiled eggs: add to a pot and cover the eggs with cold water by 1 inch. Bring to a boil on medium-high heat. Remove from heat and let it sit for 8 minutes. Cool in water then peel. Add the hard boiled eggs to the pot of pork in the last ~30-40 minutes of cooking.
When there are about 30 minutes left on the timer, add the eggs. Eventually we want the liquid to reduce to about ⅓ or ¼ of the original.

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Comments

SK says:

Good job A good food in Tet’s Days at Vietnam, however, eating it in normal days is ok ! ^^

Reply
- Huy says:
  
  Year round is definitely okay with me too
  
  Reply
Huy Vu says:

Thanks! Just wish I had some Dua Cai Chua to go with this. =]

Reply
daisy says:

its so hard to find vietnamese recipes i understand and use online. more more more.

Reply
Huy Vu says:

=] sure thing.

Reply
Jessica says:

This reminds me of a Korean side dish called “Jang Joh Rim.” I wonder if they taste similar!

Reply
- Huy says:
  
  Yeah it seems a lot of Asians share a similar variation of this dish!
  
  Reply
jason says:

Huy, do i cover the pot with a lid? or leave it open?

Reply
- Huy says:
  
  You only need to cover it slightly at the start so the liquid can reduce. Towards the end you can probably remove the lid entirely–adjust as needed.
  
  Reply
Jennifer says:

Really great recipe, the step by step pictures are really appreciated. Thank you for sharing, and keep them coming!

Reply
Jen says:

Similar to adobo in the philippines:) ill try this recipe..

Reply
Shay says:

A friend made this as a comfort meal for me once and I loved it!
Now I can try making it for my family. Wondering if this needs to be simmered covered with a lid or left open to boil? Thanks

Reply
- Huy says:
  
  Lid open mostly, to reduce. If the meat is still tough you can add water as needed and continue to boil uncovered until it reaches a sauce thickness you like.
  
  Reply
LT says:

This is way better than the Filipinos’ adobo.

Reply
Eric says:

looks similar to adobo but taste way different to adobo trust me this dish is heaps tastier

Reply
steve says:

make sure you use good fish sauce, like the one pictured above.

Reply
Linda says:

I love the pictures and the steps are very similar to my notes from my mom’s cooking lesson to me. The only thing is I just cooked it today with the country style boneless ribs and I compared it to the pork belly meat. Somehow the rib meat was more tough. Is there a way to make it more tender? I cooked 2hrs as your recipe dictates.

Also, many people asked & I wonder also, do you cook your pot covered or uncovered?

Reply
- Huy says:
  
  I cook it uncovered so the liquid can reduce (evaporate) to an amount I like. If you see it reduces too much you can put the lid back on or add some water.
  
  As for toughness of the meat, different cuts will vary in amount of connective tissue. Just cook it longer if its still too tough. At first I was afraid to overcook it, but giving it more time has always resulted in tender results. Just check it every 15 minutes or so.
  
  Reply
Tracy Le says:

Just tried your recipe. Turned out so awesome. Thanks!!!

Reply
foodiegal says:

Is that a typo? This doesn’t take 20 hours does it? If so, can we cook this in a crock pot?

By the way, I’ve had this dish many times at parties and IT IS TO DIE FOR! I love that the ingredients are simple and so are the directions. Is there a substitute for the coconut soda, if I’m not able to find it? Thanks!

Reply
- Huy says:
  
  I’m DYING, that’s hilarious!! Yeah I meant to say 2 hours–oops, that’s been updated and thanks!
  
  The best thing you can use is fresh coconut juice, coco soda 2nd, then 3rd is cola or lemon-lime soda. Hope that helps.
  
  Reply
TrinityTrinh says:

Can you substitute chicken or beef? I do not eat Pork. I’m sure it won’t taste the same but thought I would ask

Reply
Trinity trinh says:

Have you or can you substitute chicken or beef. I have taken pork out of my diet.

Reply
- Huy says:
  
  Hey Trinity, I personally haven’t tried it but I bet it would be pretty good too. I’ve had this with tofu instead of meat and really enjoy that version too!
  
  Reply
Amy says:

Super easy recipe to follow, and ended up delicious! I used pork shoulder only because the local grocery store didn’t have any pork belly left, and the end product was still absolutely delicious! The meat was so tender and flavorful without being too salty. Thanks for sharing this recipe!

Reply
- Huy says:
  
  Hey Amy glad to hear you liked it! Yeah you can really use any cut of pork you want and it still turns out pretty well
  
  Reply

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Tết 2016- Lunar New Year

February 3, 2016August 12, 2018 / Yen-Van Tran / 2 Comments

02.03.2016

0800

Tết is the most important celebration in the Vietnamese culture.

It is also, one of my favorite holidays, Christmas being the other. I love Christmas because it marks the end of the year and that the new year that’s about to come. A new year brings new beginnings, new experiences and new challenges.

Tết derives from a shortened form of Tết Nguyên Đán, which is Sino-Vietnamese and it means “Feast of the First Morning of the First Day” and it also marks the arrival of the spring season, based on the Vietnamese variation of the Chinese Lunar calendar. (The Chinese Lunar Calendar is four hours ahead of the Vietnamese Lunar Calendar.)

It is a time when families reunite and visit one another. Some may even go to temple and start letting go of their troubles from the last year. It is a time when customs such as visiting a person’s house on the first day of the new year, ancestor worship, wishing New Year’s greetings, giving lucky money to children and elderly people and even opening a shop.

As a child, I really loved this holiday. It was the only time when certain special dishes, desserts, and snacks were made and consumed. I also loved receiving money because… who doesn’t love that. Heading south to meet up at my aunts house was a thrill. I knew I would get to see all of my cousins and her little Chihuahuas. Although, the house had to fit up to 6 families which included, cousins, uncles, aunts, grandparents, the food and the room to be able to move around the food table. In total, there was always about 12 kids at these gatherings. It was still awesome, we would always gather in one room to play a board game and we’d somehow would get into arguments about it. The boys never wanted to loose and I (being 1 of the 3 girls there) never really cared. After the arguments, we would all go to the nearby park and play as we waited for to hear the jingle of the local ice cream truck. Then we’d all bombard our parents for ice cream money. It was a great time, and by the end of the party, the cousins seemed to part ways as best friends. We always knew we’d have to wait another year to do it all over again, and it never felt fair.

Now that I’m older, and I’m on the giving end of the crisp red envelopes filled with money, I’m realizing now, that working during the year means that I have to save up for Christmas and Tết because NOW I’m realizing how much money my relatives forked out for each kid. I’m impressed that they did that for all 12 of us- EACH YEAR.

Truth be told, I don’t spend a lot of money, and the joy of receiving money and eating food as a kid is a wonderful memory that I still hold dear. Also, kids stop receiving money when they start working, so you’re really looking at forking out those red envelopes from ages 5-16- not too bad right? And now the time of the year has come again, to celebrate the new Lunar calendar and new beginnings.

Goals For 2016

January 20, 2016August 12, 2018 / Yen-Van Tran / 2 Comments

01.20.2016

0900

My goals for 2016 are… (let me get back to this)

I could sit here and write that I want to better myself in a specific way, but it would be meaningless. My life as it is right now… is pretty great. It’s weird to admit that at times because it sounds arrogant, but I have to admit that life is genuinely good and I’m happy. However, it also took years of analyzing and nit picking and changing routines to get to this point.

My first step in getting to my happy life was simplifying it, which meant trying to live a zero waste lifestyle. After that, the rest was laid out pretty easily. Running errands is easier, sleeping is easier, and waking up is easier. I don’t buy packaged foods anymore so I know I’m not putting certain chemicals into my body anymore. (I know that there is a chance that the bulk foods will also have chemicals, but not the same ones for sure.)

I tend to eat a lot of greens and I stopped eating meat five years ago. I just run around the bulk foods section, grab some vegetables and fruit and I’m done. Even buying soap, laundry detergent, lotion and my other bath and body care are a quick stop at the grocery store- and it’s just one store I go to too.

I think this year is a year of just pushing my blog to further investigate who I am and what I want to report/talk about. I’m a very private person so this is all very new to me. I started living a zero waste life almost 6 years ago and many people had asked me to document it or vlog it on my YouTube channel, only now am I comfortable enough to do so.

The word ‘goals’ sounds too standard. It sounds like you’re going to achieve the goal and then it’s over, it’s done, nada mas. So maybe they should just be changes, changes that will echo even after you reach a certain point. Changes that just become a part of you- they become you.

So my changes for 2016, is to push my blog, vlog more, continue to be healthy and happy but overall- continue to be a better version of ME. The ME version consists of being a sister, daughter, friend, designer, citizen… just BE BETTER.

What are your changes you plan to make this year?