Rice Queen

10/25/2022

Spooky Vietnamese Coffee Tiramisu

Condensed milk whipped cream and mascarpone, Vietnamese chicory coffee, and ladyfingers are layered to make this dessert 🥰

09/26/2022

Mì Vịt Tiềm 🦆

Braised duck noodle soup!!! Grandpa’s favorite.

08/20/2022

Our pandan cake topped with strawberries 🥰

07/24/2022

I’ve been on a peach bender lately!

Here’s a cross between a peach cobbler and cake 🍑

07/14/2022

But fr, the peace of mind that comes with disassociating with a toxic ass “leader in the community” is unmatched 🤌🏽

Here’s my first iteration of patê sô - puff pastry laminated by hand. Going to keep tweaking this recipe.

05/01/2022

07/10/2021

PHO GA OR FRIED RICE?

🥵

07/09/2021

💥 UPDATES N UPCOMING POP-UP INFO💥

Hello all,

Long time, no post! Things have been hectic this month so I've been slacking on posting/r+d-ing any possible recipes.

Still working out dates + location for the next pop-up, but here are some details to get those stomachs growling 🥴

(plates pictured are NOT final product - just some r+d)

_______________________________________________________________________

Our next pop-up will consist of.... RICE PLATES!
(super easy, filling, delicious)

OPTION #1: Thịt Kho / Pork Belly Plate
- braised pork belly
- farm + quail eggs
- jasmine rice
- homemade dồ chua (viet pickled veg)
- fresh veg

OPTION #2: Ga Kho Gung / Ginger Chicken Plate
- caramelized ginger chicken
- jasmine rice
- homemade dồ chua (viet pickled veg)
- fresh veg

DESSERT: *Limited quantities!*
- Vietnamese Coffee Flan
(sweet, smooth with a strong coffee sauce to finish)💥

06/15/2021

My time as a line cook was spent in mostly Asian kitchens, but I loved working at this tiny Italian kitchen in Dallas (despite kitchen bullsh*ttery). Making sauces, learning shaped pasta, and working with fresh sourdough. I fell in love with saucework and the art of charcuterie boards. It was truly an amazing experience 🥲

Though this venture is called Rice Queen and primarily Viet/Asian food, I’d like to do pasta and sauces every once in a while. Lasagnas are my love language.

1. Squid ink pansotti
2. Classic red sauce
3. Cappelletti stuffed with veal

06/06/2021

My dank ass phở broth.

The origin of phở in Vietnam is heavily contested - many say it comes from the French and Chinese influence. During their colonization of Vietnam, a lot of french techniques were passed onto us so that makes sense. The French press, baguette, and cooking methods for broth clarity.

Phở now though, is very distinctly Vietnamese. I don’t make it often, but when I do - the house smells so good from toasting all spices 🤩

06/04/2021

✨WEEK ONE - DONEZO✨

Thank you to everyone who supported + gave me feedback on the pop-up 🥺

There are things I’m proud of and being a chronic over thinker, about 100 things I would change. Portion sizes, quality of fruit (sorry about the lackluster mangoes!), and even presentation are things I want to zero in on for our next pop-up.

Thanks again for supporting + buying my food - it really does mean more than you can imagine.

Some of y’all have asked when the next pop-up will be and I’m not super sure! The goal is at least one a month. Please keep following this IG and FB for updates 🌚