Uni Pasta


Every time I visit socal, I have to eat at EMC Seafood & Raw Bar for their infamous uni pasta. I love to indulge in this creamy, rich pasta. The fresh uni (sea urchin roe) is incorporated in the sauce and is also served raw on top of the noodles. This dish gives you a taste of the ocean. A friend of mine ate there recently and posted pictures on instagram. With food FOMO as my motivation, I attempted to recreate the uni pasta at home. I’m proud of this recipe because I think it comes pretty close to the yumminess that I experienced at EMC and it’s so easy to make! The only issue is fresh uni is not sold abundantly in markets where I live. I was able to find trays of frozen uni at Oto’s supermarket and it was still pretty delicious. However, if you can get your hands on fresh uni, it’ll be even tastier! I hope you enjoy this dish as much as I do!


  • 1/2 cup heavy cream
  • 1 tray of uni
  • 2 egg yolks
  • 3 cloves of minced garlic
  • 4 tablespoons of melted butter
  • 1 tablespoon of tomato paste
  • 2 servings of linguine
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • Shredded nori (seaweed)


  1. Boil a pot of water for pasta. Make sure to always salt the water first. The water will boil faster and flavor the linguine as well. Cook to desired texture. (I like to cook the linguine al dente. When we toss the linguine in the sauce, the linguine will cook more).
  2. With a food processor, add 10 pieces of uni, heavy cream, egg yolks and melted butter. Puree until the sauce is smooth.
  3. Take a pan and add one tablespoon of butter. Add minced garlic to the butter and slightly brown. Add the sauce into the pan. Add tomato paste and stir. Then, add salt and pepper.
  4. Once the noodles are cooked, add the linguine directly from the pot into the sauce (the water from the pasta will help thicken the sauce a little more).
  5. Garnish the shredded nori over the pasta and place some fresh uni right on top.



Growing up, dinners at home always consisted of at least three different types of entrees: a meat/seafood dish, veggies, and soup. We would all eat bowls of rice and at the very end, we pour the soup over the rice to finish up our meal. The broth of Vietnamese soups is very clear and usually consist of some type of protein with veggies. I usually don’t see the combination of oxtail, opo squash and carrot, but to me it makes so much sense. The bone in oxtail releases so much flavor. Opo squash alone does not have a lot of flavor, but there is still an inherent sweetness. Carrots also add sweetness to the broth. The longer you slow cook the oxtail, the more tender and fall-off-the-bone it’ll be. My brother loves this soup and I hope you all do, too!


  • Oxtail
  • Opo squash
  • Carrots (peeled and sliced into 1/4 inch pieces)
  • Fish sauce
  • Sugar
  • Garnish with cilantro and green onions


  1. Parboil the oxtail, first. Get a pot of boiling hot water and add the oxtail. Allow it to cook for 3 minutes. By doing this, you are rinsing out the impurities in the bone. This step will keep the broth very clear. Put a strainer in the sink and dump the bones into the strainer. Rinse off the impurities with warm water.
  2. Now, fill a large stock pot with 12 cups of water. Add the clean oxtail back into the water and bring to a boil. Once the water is vigorously boiling, lower it to low heat. Allow the broth to simmer for approximately 3 hours, stirring occasionally.
  3. You will notice a layer of fat that accumulates on top of the soup. Skim the layer as it builds and remove it from the broth. You want the broth to be as clear as possible.
  4. Prepare the vegetables. Peel the carrots and opo squash. Slice the carrots and opo as you like. I like to do thin strips of opo because it’s easier to eat.
  5. After the oxtail has been slowly cooking for 3 hours, add carrots in first. Allow it to cook for approximately 5 minutes, stirring occasionally.
  6. Now, add the opo squash. Add the fish sauce, sugar and stir. You’ll know the opo is fully cooked when it becomes translucent.
  7. Serve and garnish with cilantro and green onions. You can either eat this alone to finish your meal or eat over rice.


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My boyfriend recently bought a house and he gave me the best gift ever… creative license to decorate his home! The only caveat is I have to refrain from buying anything gold and pink… it’s still his home after all. I had a vision of a light, bright and airy home. Therefore, we intentionally decided to leave the walls white. To dress up the bare walls, I bought six 11×14 gray wooden picture frames, matted to 8×10 to hang above our circular shelf. Both the shelf and frames were purchased at TJ Maxx. We filled the frames with pictures of the cities we’ve visited during our Euro trip. In two weeks, we visited Copenhagen, Berlin, Munich, Paris and Stockholm. Recently, my boyfriend also lived in London for work and I studied abroad there in 2011. Now, every time I look at the wall, I think of the amazing adventures we’ve had, and I’m excited for the adventures to come.


I can eat spring rolls for every meal. They are so light and tasty and a perfect way to get fresh veggies in your diet. Whenever I feel tired of meat, I crave these tofu spring rolls. Of course, these rolls are inspired by no one other than my lovely mom! She used to make these when she owned a restaurant, and her customers loved ordering this for a light lunch. The peanut dipping sauce is also my take on my mom’s recipe. Your waist line and taste buds can thank mama Hong. 🙂

  • 1 container of firm tofu
  • Salt
  • Pepper
  • Lettuce
  • Cucumber
  • Rice paper
  • Crunchy peanut butter
  • Hoisin sauce
  • Fish sauce
  • Sugar
  • Chili garlic sauce



If you ever frequent a Vietnamese restaurant and order a rice plate or a bowl of bun (vermicelli), your meal will usually be accompanied by a small bowl of nước chấm fish sauce. The variation that usually comes in the restaurant is savory and sweet at the same time, perfect for dipping meats or veggies in. My mom loves to kick up the flavor a bit. Growing up, all of my aunties and cousins would ask my mom for her fish sauce recipe.  Her sauce was savory, sweet, citrusy, spicy and garlicky. After lots of trial and error, I’m proud to share with you my recipe, which is as close to my mom’s sauce as I can get.

Thank you mommy for inspiring me to make my blog in the first place! Fish Saucy is dedicated to the realest, my mamacita!


  • 1 cup fish sauce
  • 1 cup granulated sugar
  • 3 cups water at room temperature
  • 3 thai chili peppers (red) – sliced
  • 5 garlic cloves (minced)
  • 1 teaspoon chili garlic sauce
  • 1/2 teaspoon sriracha
  • 2 tablespoons lime juice


  1. In a big jar or bowl, combine the fish sauce, sugar and water.
  2. Add minced garlic and chili (adjust to the spice level that you prefer).
  3. Add chili garlic sauce and the sriracha and lime juice.
  4. Stir all together and enjoy! (I store the sauce in a mason jar in the refrigerator).


Back when I was in dental school in San Francisco, I would frequent a Vietnamese restaurant nearby. Tin SF had the most unique spring rolls I’ve ever tried —- the Tín Roll. The rolls had the perfect balance of flavor in every bite. It consisted of savory thit nuong (grilled pork shoulder), fresh green lettuce and cilantro, fried shallots, hard-boiled egg (what?!), complete with the crunch of a deep-fried rolled wonton wrapper — all wrapped in delicate rice paper. The dipping sauce was fish sauce (nước chấm), which is very similar to my own recipe. It was so revolutionary yet authentic at the same time. When I moved back to my hometown, my boyfriend was craving it so I told him I’ll try to copy the rolls. The result is pretty close, but I added one twist to the rolls — shrimp! Instead of just rolling up a wonton wrapper and deep frying it, I marinated and butterflied some shrimp and stuffed it in the wontons. Needless to say, my boyfriend gets his Tín fix and we don’t even have to drive into the city.

  • Grilled pork shoulder
  • 2 green lettuce
  • 1 bunch of cilantro
  • 8 hard boiled eggs
  • Nước chấm
  • Fried shallots
  • 1 pack wonton wrapper
  • Shrimp (deveined and butterflied)
  • Rice paper


Cháo gà is chicken soup for the Vietnamese soul. Nothing reminds me of home, warmth, and comfort like a bowl of congee. Growing up, I remember looking forward to getting sick so that my mom could make a huge pot of her chicken congee.  Here is my mom’s tried and true recipe with my added twist… ginger (and lots of it)! The added ginger will clear up your sinuses and soothe any sore throat. I hope you enjoy this recipe as much as I do!

  • 1 cup toasted rice
  • 2 cans of chicken broth
  • 1 whole chicken (buy at Asian supermarket)
  • 1 whole knob of ginger (roasted)
  • 2 table spoons of minced ginger
  • 1/8 cup fish sauce
  • 1 tablespoon sugar
  • 1 cube chicken bullion
  • 1 whole yellow onion (roasted)
  • 1 bunch green onions (chopped)
  • 1 bunch of cilantro (chopped)
  • 1 teaspoon pepper (to taste)