A Full Vietnamese Inspired Dinner Start to Finish!

[@AcreHomestead]

Thanks for joining me today as we make this amazing dinner from start to finish! I am having so much fun making these themed dinners! It is pushing me out of my comfort zone and I am learning a lot and having fun trying new things. If you have any ideas of what you think would be fun idea for the next themed dinner let me know down below! I am wishing you the BEST Saturday - Becky

[@geselle2943]

Hola Becky and Friends ❤

[@ginco5203]

I actually use the onion sprouts as green onion. They have good flavor and better than wasting them.

[@AcreHomestead]

Whichever suggestion gets the most likes I will make :)

[@DianeR-wz3dm]

Can I substitute parsley for the cilantro? I’m one of those people that have the cilantro tastes like soap gene.

[@sknone00]

Hawaii food! I’m a Big Island local that moved to the PNW and it isn’t too difficult making my childhood food with awesome asian stores like Uwajimaya! Laulau, or the soup version which is luau (can be made with various types of protein), Kalua which my family has always made an oven version using liquid smoke, authentic mac salad, so many awesome filipino/japanese/chinese desserts and such that are considered local food. Teriyaki beef, korean chicken, chicken katsu, musubis, good chili w/ red hot dogs, chicken papaya soup, poke (we haven’t had any problem making it homemade with costco fish) and there’s even so many awesome filipino dishes that hawaii locals all know and love because of our huge filipino communities, but that could be a whole different theme of its own! I’m always super excited to talk about, make, and eat the food that I grew up with and can hardly find up here made just the way I like it, so I cook a LOT lol

[@mama_duck_on_the_lake7510]

The Jicama, (Hic-ah-ma) the round white vegetable that you used are quite common in Mexico for snacking. They are cut raw into cubes and are covered in a spicy sprinkled topping like chili powder or other type of powder and served with toothpick or server sticks. The crunchy apple-pear description is very true and can hold lots of different options for accent flavorings. It's great to see you experimenting with new veggies and items. That's one of my favorite things to watch on your videos.

[@janethlang2009]

Yeah, in Mexico we eat it raw with lime, tajin, Valentina sauce and chamoy. It's really good

[@joaniefrazier7594]

To me they taste like raw potatoes

[@conniemcgehee2851]

i was going to say that too

[@tarabishop8499]

I slice them up with my celery and carrots. I love the crunch and can grab a piece out of the fridge anytime!

[@chris109]

Thank you for the info about dipping cubes of jicama into spices, etc.

[@Leslie-wb8cb]

As a Vietnamese wife, I can tell you that this meal isn't meant to be cooked alone! :-) Family makes everything together, to help with the time consuming processes. Also-- egg rolls like that are made on spring roll day. The whole day is spent making them, frying them, then packaging them for the freezer.

[@RS-gl9ht]

That sounds like fun - certainly a lot of work for one person!

[@pamelar5868]

❤ That is so interesting and very heart warming to hear! Thank you for sharing.

[@tst1200]

Is phu (sorry if spelling wrong) considered a comfort food or everyday or large number of people or a party good?

[@marypearsall3089]

My very favorite thing is communal meal prep! all the stories, all the laughter! thank you for sharing that insight! I learned something wonderful today!

[@therewillbecatswithgwenhwyfar]

@@tst1200pho... ❤ Is one of my FAVORITE meals!

[@erato_90]

oh i enjoy watching your videos so much. no drama, no politics, no attention seeking, no child exploitation... just an authentic human being sharing their love for fun things. your food related nerdyness is contagious and i love it!

[@WakeUpItsSnowing]

Hi Becky 😊 If you have extra star anise you can make authentic chai! Here is my mom’s chai recipe that she perfected over 20 years: 1. Combine 2 cups water and 2 cups milk in a small sauce pan 2. Crush 4 cardamom, 4 cloves, 1-2 inch cinnamon stick, 1 large star anise and place in water/milk mixture 3. Turn on stove to 5, stir regularly 4. Once milk boils, add 5 teaspoons of loose leaf black tea, immediately set the timer to 3.5 minutes and reduce heat to 4 5. Strain into teacup, add a pinch of brown sugar into individual cups

[@AcreHomestead]

Oh that sounds amazing!

[@sortathesame8701]

Thank you for this recipe! Sounds delicious!

[@danap62]

Thank you for putting that up. I'm going to try it. :)

[@Pursuit_Of_A_Homestead]

Oooh I love chai! I think I’m going to try this, too! Thanks for sharing the recipe 🤗🫶🏽

[@valeriealexander1521]

My friends and I do game night and I think this would be perfect for that! Thanks for these themed dinners!

[@rosiekay1278]

Hey Becky! Just sharing a few broth tips from my mom. Her and I both watch every video but she doesn’t have an account. She says if you start the broth with just the chicken water and salt, bring it to a boil then skim off the foam before adding the cilantro and spices. That way you can get all the foam off without it getting all tangled in the herbs leading to a clearer broth. She said once you scoop off the foam then add all the extra ingredients and simmer as normal. After straining she said never bring it to a rolling boil if you want it to be nice and clear. Even after straining it will still make your broth merky. Thanks for all the videos we love watching!

[@Passioakka]

That´s the way to do it! I mostly boil on the stove a first time, skim it and then put the pot in my oven for several hours on low temp. But I always make 8-9 liters at the same time. For a small batch the slowcooker is great to use.

[@AcreHomestead]

Brilliant!

[@LisaRabenaldt-t8e]

I am a 59 year old woman that has cooked most of her life and I have to say you are such an inspiration. You have really inspired me to try new things . By the way I love the garlic puck hack. I buy 3 lbs at a time and just spend an afternoon prepping them for the freezer. I also share them with my daughter in laws that work outside the home and need to save time cooking. Thank you for being you and keep up the good work.

[@Ididitonce]

Your hair is exceptionally gorgeous today! I'm always happy to see a Becky video. I talk about you like I know you and everyone else in this world does as well.😂

[@articowl2]

Same. Becky is like another member of the family in our house. 😊

[@pamelar5868]

So true on both counts!❤

[@rosaliecahoon425]

It sure is. I love it with bits of curl.

[@kathrynstewart4927]

Me, too! I had a friend get quite non-plused when he suddenly realized I was speaking about a KZbin creator that I watched as opposed to a friend I knew well, which I guess was how I was talking. 😁 His loss, not mine. Becky is always teaching me something, inspiring me to do better, encouraging reaching for a good goal. Isn't that what a good friend does? 😉😊

[@rosaliecahoon425]

@@articowl2 I got my hubby watching her now. 😀

[@LLNTMY]

Yes! Ever since that Costco video, I’ve been rooting for you to make a Vietnamese dinner! Those white bowls were perfect for pho and I’m so glad you found a nice set of Asian spoons to match. Though my family prefers pork pho, the way you prepared the chicken pho was great. A tip to prevent mushy noodles is to use a water boiler to soak the noodles in their bowls for a few minutes. Then drain and add in the pho broth. For the egg rolls, you made it almost like my mom does it! Her recipe is basically RunAwayRice’s egg roll videos except for these changes: Replace sugar with oyster sauce (specifically Lee Kum Kee is our favorite) Replace cornstarch by using the egg whites as the “glue” for the wrapper and the egg yolk as the mixture binder Add in some chopped green onions Chicken flavoring like bouillon makes a world of a difference And wrap the egg rolls like you did in the video. Wonderful job by the way putting the egg rolls together! You could’ve used some more filling to use less wrappers. Then again, our egg rolls are always twice as thick as recipes show them. It helps to have an apprentice separate the wrappers so I was well acquainted with ripping so many holes in those finicky wrappers. Menlo is the only brand my family and all of our Vietnamese friends use. This video brought back so many childhood memories for me and reminds me of all of mom’s cooking that I miss. Me and my siblings didn’t like jicama so she would use taro which is more earthy than sweet. And she would chop the everything into thin 1-inch matchsticks or nearly a paste so that we could eat it easier as kids. 🥹

[@bethhammel4281]

It's a great day when Becky posts! Raining outside but sunshine watching Becky!!

[@melindawargowsky8176]

Becky, RuthAnn Zimmerman of Homesteading with the Zimmermans, posted an organic solution to help protect her fruit trees. She also showed some pruning. I know you’ve been thinking about possibly doing something with your trees and thought you might want to watch it. The video was posted today (5/4/24). The solution involved ammonia or bleach, apple cider vinegar, molasses, and water in gallon jugs.

[@Tia-vj9ox]

I was just going to share that too! I did tell Ozark Family cuz I know she is uncomfortable with pruning.

[@kristyhale9195]

RuthAnn is such a wealth of knowledge!!!

[@Pamela-B]

Love RuthAnn!

[@melysaanne]

Love love love RuthAnn & Homesteading with the Zimmermann's. What a great family!

[@katehopkinsbrent5573]

I just mix hot water and sugar. Once it cold I pour it into jugs and fill with vinegar. I repeat it every 3-4 weeks and my apples are fantastic. No holes, no scabs and no wormy ones. 👍. My uncle had an orchard years ago and I did the mixing with him and still use it today

[@SweetLadyK420]

I'm always bummed when the video comes to a close 😅 I think for many of us, Becky is the best friend we don't have in real life 🤭😊 always love getting a new video to watch! 💜 Thank you for being you, Becky! 🤗😘

[@amberlovejoy]

Same😂😂

[@jaylynnthompson6836]

Isn't she the best person? I would love to meet her in person. And spend time with her. Have a great SweetLady.

[@1murr2867]

When I make egg rolls, it's simple. I use sage breakfast sausage Coleslaw mix that has carrots and purple cabbage, green onios. season with a little garlic powder and onion powder and soy sauce. I cook sausage first with cabbage mix and onion. Roll with wrap. Seal then roll in another wrap. It's less greasey to me when using 2 wraps. We love them. ❤️

[@essiemohr1216]

Love you Becky and your little family. You inspired me to do a garden at 66 years old! Thank you❤❤❤

[@MooncieLoo]

I love having a relaxing lunch alone. It doesn't mean I don't love my family. It's just nice to have a break. Everyone needs some me time and what is relaxing to one person may not be to another. To each his/her own. ❤

[@carolynturk-hu7je]

This comes from someone from Vietnam that I worked with. The longer the simmer with all the ingredients including the chicken, the better. The flavor comes from getting all you can out of the ingredients, bone broth quality.😊❤

[@mehtarelingolien]

As I understand it, pho broth takes about two days to make.

[@jacquespoulemer3577]

Becky and the universe, Faux Pho is Phun to make. I use a bit of cheese cloth to put the loose spices and herbs in. Jicama is delicious raw. In Mexico we put a bit of lime juice and salt (chili if you like). I just eat them as they are in slices. hugs to all Jim

[@laurenlowery5799]

I really admire how adventurous you are in your cooking! Looking forward to the Brioche bread video. You aren't afraid to tackle anything. Hope some of that rubs off on me. Love your videos Becky. Always brightens my day

[@AcreHomestead]

Aw thanks!

[@TLadret]

You can put your fennel seeds in a tea infuser (they’re usually stainless steel or chrome, two part so you can put your loose leaf tea in and there’s a chain of some sort) either that or simply tie them into cheese cloth. I’m surprised they weren’t toasted with the anise? Anyhoo, that’s my suggestion. As well as not putting a lid on your stocks and broths and continually skimming as it simmers. (Chef tricks). Much love from Canada Miss Becky! ❤️🇨🇦❤️

[@miephoex]

The trick for a clear broth? Never disturb! Never move ingredients! Never stir the pot! It’s the first advice I received in making soup or soup stock in any flavor, in any culture. It served me well. 😊 The dinner looked amazing!

[@cking8776]

By now you must've been told the round veggie is not yucca but jícama, a Mexican plant related to the peanut. The root is the ONLY EDIBLE PART that's not poisonous! The peel is usually removed (never eaten) with a knife as its a bit tough for a peeler. It's meat is crunchy & a bit sweet like a mild pear or apple. There are two varieties; the one you bought is the most popular. It can be eaten raw in salads, cooked in soups, or sauteed with other veggies. Love your channel Becky. Your uploads are so fun & informative!!! Keep good going!!! ❤❤❤

[@annawisniewska5920]

I was relieved when you said the vegetable was a jicama - yuca, or cassava cannot be eaten raw as it contains some cyanide compounds which are removed in the cooking process. Fantastic video, as always - thank you for the inspiration, Becky ❤

[@marypearsall3089]

I always pronounced jicama as hic-ah-ma. Anyone know the pronunciation?

[@sourdoughsavant22]

A third name for cassava is manioc 😂 too many names, but so many cultures eat it so I'm not surprised 😅

[@nadinecamara5123]

The long vegetable is a jicama (hi-ca-ma) and the round one is an Asian Pear. 😙

[@clej1]

Ohhhh I know it as cassava and we make chips with it!

[@aryanahartwell3801]

@@nadinecamara5123 Correction- the long vegetable is a daikon radish and the round one is jicama pronounced HICK-ah-mah ('j' = 'h' sound in Spanish)

[@angelacollins1343]

To reduce stress, I think you could soften the noodles earlier in the day. You are rinsing them in cold water anyway, but cover with plastic and they will hold nicely. Also, I think the broth could be made in advance, even a day ahead. I wonder if the egg rolls could be prepped in advance and fried close to serving time. I have heated frozen egg rolls (already fried) in the air fryer and they turn out nice and crisp. Great job on this meal. Lucky grandparents to receive the love in this beautiful meal. Love your channel, Becky.

[@ellenbacigalupi3767]

Yes to all of that...😅

[@barbaramckenzie3167]

Becky, I believe the vegetable jicama is pronounced hi-kuh-muh. This all looks soooo delicious.

[@pamelaabettis7225]

“hic-ama” the “j” in Spanish sounds like an “h”.

[@karetoev4999]

Yes it is.

[@TLadret]

I’m so glad you all helped out with this pronunciation, very helpful and gentle. I’m sure it must be so scary to be on a public platform with this many followers and talk about things that you’re unfamiliar with hey? I would be so, so scared I’d freeze up and stutter I think! Haha!

[@karenbaisden2970]

You are correct in the pronunciation

[@miephoex]

He-ca-mah. Spanish.

[@pamelaabettis7225]

🎉 you did a great job and we’re so brave to make something so radically different with guests coming! I love Sweet & Sour sauce to dip eggrolls in!

[@noazelinger5396]

The new outdoor table is gorgeous!

[@JS-ym2gs]

Hello Becky, my daughter-in-law is Vietnamese and makes this for us whenever we visit. Her mom makes the authentic broth by boiling a whole bunch of different types of bones for more than 12 hours. However, my daughter-in-law makes it pretty much like you. Only difference is that she uses a whole uncut chicken, whole round uncut onion, ginger along with all the spices in a bag minus the cilantro. I think boiling the cilantro might cloud the broth and also add some bitterness. Lastly, you could add very thinly sliced sweet onions onto your raw vegetable plate and lemons as an alternative to limes. Watching your video has given me the courage to make pho as well. I too have been intimidated but will give it a try. Thanks Becky Regarding the spring rolls, you can roll them and flash freeze on a cookie sheet (to prevent from sticking together). Then you can store in a zip lock in the freezer. You can fry them up whenever you want. 😊 My suggestion for you would be - cioppino. We’ll be making that for Mother’s Day but I’m always open to different ways of preparing/cooking.

[@CathyDotson-df8ck]

A couple comments: I use a large metal infuser for pho spices, mulling spices and pickling spices for corned beef. I bought mine on Amazon 4.8 1,098 Reinmoson 2 Pack Large Tea Ball Infuser for Loose Leaf Tea & Spice Ball for Cooking Soup, 304 Stainless Steel, Threaded Lid, Chain Hook, Extra Fine Mesh Tea Strainer Ball for Herb, Iced Tea And your big veg bulb as folks have already commented is Jicama (the j sounds like an h so phonetically it would sound like hicama). Love munching on jicama. Your videos are great. Pho broth is so yummy and very comforting.

[@CindyVan14]

Looks like your tulips bloomed beautifully!

[@pamelar5868]

❤❤❤🌷🌷🌷🌷

[@linahart7025]

Hi Becky, I know that everyone has stated that the round veg is jicama. Yucca is a starchy brown root that is VERY DELICIOUS you should definitely try it It’s a popular side dish in my Cuban heritage we boil it after peeling and than top it with onions and garlic and olive oil YUM!!😊

[@pamelar5868]

Yum!❤

[@guppy2129]

Becky, you are a true gem! Your families are so lucky!

[@chrisBou007]

CONGRATULATIONS BECKY!!!!!!!🎉😊….so glad you finally made your Pho!!!! Living vicariously thru you!!! Love your courage & perseverance!!

[@KimHigg66]

I love reading cookbooks! Like you, I get intimidated by a lot of the recipes especially French types! But I do get inspired by your videos. Thanks Becky for being you! 😀

[@AcreHomestead]

Aw thanks! I love that I can watch videos on recipes because for me seeing someone make something makes it seem a little more do able :)

[@shelbyblattner7658]

I am the same way! Love watching Becky tackle the themed dinners so fun!

[@rainygirl777]

I'm really loving the themed dinners too! I'm definitely going to try making pho now!

[@karenduhaylonsod8901]

I make the quick pickled daikon and carrots and I just use my vegetable peeler and I make ribbons. It’s easier to put on sandwiches and great on Asian salads. Great video as always 😊

[@RS-gl9ht]

Great idea thank you!

[@browneyedgirlgb1308]

In the UK they advise cooking bean shoots before serving to prevent food poisoning unless the bean shoots are marked as safe to eat raw.

[@GlitterEnby]

Your ease, confidence, and skill with cooking are truly beautiful.

[@k.j.krimson2590]

You are such an amazing and fearless home chef. This recipe would be so intimidating to me, but you make it look super easy. Oh, I bet it turned out so incredibly delicious. 😊 Your family is Blessed ❤

[@AcreHomestead]

Thank you so much!

[@maryanne1367]

My mum was born in India - the way she skimmed the ick of the boil is with just a table spoon - she would put it on the side of the pot and let the broth slowly get on the spoon and the ick would stick and the rest of the broth would just return to the soup - so difficult to explain something you learnt as a child by experience- but watching you with the sieve made me want to come and show you.

[@marywarren7404]

Love your cookware. I enjoy watching your channel and seeing all the different kinds of recipes that you try. I also enjoy watching your garden segments. It is nice to see Josh in some of the videos too.

[@jchai1343]

BECKY YOU ARE BRILLIANT,you always thank us but we praise you for taking us away and enjoy so much in this mixed up world !

[@truem.5380]

Wow very impressive to make pho AND egg rolls all in one day! For the pho noodles, it’s a serve as you eat kind of thing. Each person put the amount they want and put it in boiling water so it’s soft to their liking. I like my noodles soft but not too soft. Plus the boiling pho noodles will also boil it some more too while you prep your bowl with all the ingredients so keep that in mind when preparing the noodles. As for the egg rolls, I am Hmong and the only video I’ve seen someone make egg rolls like how we do it is Nathalie’s Kitchen here on KZbin. Everyone loves our egg rolls so hope you try her recipe someday too. Great job! ❤

[@traceyschuster7067]

Your purple tulips look so pretty in your cabinet/shelf. If you have cheesecloth, dampen it, lay your spices and herbs on it, bundle it, and tie it with kitchen string, and toss it in the pot. Sachet! Beautiful garnish plates! Love the table BEAUTIFUL MEAL

[@erinholbrook8072]

Ur hair looks beautiful!! I love your videos, you are so relatable which I love!!

[@AcreHomestead]

Thank you so much!!

[@cinnysangel]

I usually google, “how do I say this word” and then listen to how it’s pronounced. Also I seriously don’t know how you have the energy to eat after all this cooking. However I know it comes from the heart and you are so glad to do it. I’ve been cooking from scratch for so many years but I’m very inspired by you and your love of making good food for the ones you love!

[@deedrahsimmons7545]

I enjoy watching your videos as my self care for the day! It is just so relaxing watching you in your element whether in the kitchen, garden, or shopping! This recipe is completely new to me but it looks delicious! Thanks Becky for sharing your passion with us! ❤

[@kittychronister3537]

I’m so glad you made this dinner. I’ve always wanted to make it but didn’t have the courage. Thank you for the step by step tutorial. I think I’ll give it a try. Thank you for always being willing to take us along for the journey

[@pmmurf101]

Good on you for taking on what seems to be a multi-tasking set of ingredients/processes to put this all together! Looked phenomenal, and I think I now feel confident enough to try to do some Vietnamese scratch meals. Hubby does not like spice; so somewhat a challenge to do this as opposed to just buy myself some pre-made meal from a restaurant. Kudos to you, Becky, for making this meal for you and your grandparents! And the broth at the end looked incredible!

[@mariapizzaa]

The tulips look great in that nook in your kitchen! Perfect for spring!

[@shirleysparks1148]

Everything looks wonderful. Because of you're bravery with new recipes we are all gaining confidence in trying new things as well . Thank you ! 🍜

[@hobiegary]

What a fantastic grower, cook, entertainer (both entertaining family/guests and entertaining KZbin viewers)! Nice work Becky and Josh! You have put me in the mood to make dinner now. Thanks for all your hard work and wonderful videos.

[@schasusa]

Hi Becky. This looked so good. I am really liking you videos trying different types of cuisines. It is a fun seeing you experiment.

[@RisaKuma11]

In my Vietnamese family, egg rolls are one of our freezer staples. We would make large batches and fry all of them. Some will be eaten the day of and the rest will be packed and stored in the freezer. Cooked egg rolls freeze just as well as the uncooked one. When we want a quick snack, we just grab a few egg rolls and heat them back up in the air fryer. For the pho noodles, I would recommend buying fresh pho noodles. You can usually find it in the refrigerated section of your asian market. Personally I think the fresh noodles have a better texture. With the fresh noodles, you only need to cook them for about 30 seconds and it doesn't need to be rinsed in cold water. You can put it straight in the bowl then add the toppings and broth.

[@mon8955]

Yay, I've been patiently waiting for your video. Thank you for entertaining and inspiring me with your content. ❤

[@AcreHomestead]

Hope you enjoyed it! Thanks for watching :)

[@cheriebrinker3301]

Becky once again you prepared a wonderful meal. Thank you for taking us along the process. Truly one of many things I admire about you. You are not afraid to jump right in and share.

[@anettehjhus5737]

I like to watch you cook and I have learned alot along the way but I can't wait until your garden start to really kick off. I love it so much ❤

[@wisdomcloud57]

Hi Becky Thanks for another lovely video. When my late mother first made spring rolls, she cooked everything from raw and like you, dinner ended up being late. So in later years she precooked her fillings (they hd minced pork in them) and we only get to wrap the spring rolls once the fillings is cooled. I was usually roped in to help out with the wrapping. My mother would only use the small sized wrappers and insisted that the fillings are packed and tightly wrapped. We would beat an egg and use the mixture to seal the rolls. You use piping hot oil for frying. This is avoid the rolls becoming soggy and soaked in oil. Since the fillings hv been precooked, the rolls need not spend too much time getting cooked through. We eat cook jicama at home a side dish. Cut it up in short strips. Fry mince garlic in a spoon of oil. Add the jicama strips in when the oil is fragrant. Stir fry. Add in salt or fish sauce, a pinch of sugar, and pepper. Mix them around. Add water to soften the jicama. I usually use a lot of water as the jicama we get here are not fresh and are slightly dehydrated. Leave to cook till the jicama flesh becomes soft and translucent. Check on the seasoning and adjust to your preference. It should be salty sweet and peppery with a bit of crunch. You can add in carrot strips, black fungus strips, shrimps or any meat of your choice to the dish too. Make sure the shrimps or meat hv been seasoned with a bit of light soy sauce and corn flour first. This can also be the filling for your spring rolls too.

[@nsnyder1506]

Oh the tulips and the new table, so totally awesome!!! WTG! 👏👏👏👏👏

[@donnamcknight3175]

Becky you are so courageous! I have been wanting to make pho and the egg rolls for years. Now I am encouraged. Thank you and God Bless!

[@valeriealexander1521]

My friends and I do game night and I think this would be perfect for that! Thanks for these themed dinners!

[@Limonleslie]

Becky I’m impressed. You’re so brave. I’ve been wanting to attempt Pho for a long time. You just gave me strength Looks like you rocked it. 🎉

[@sweetpea6144]

Becky, just a safety note to share - best not to have boiling water next to the frying pan because if water spilled over into the oil it would splattered and you could get burned. It would have been safer to put the water boiling in front of the chicken stock pot. Thanks for the cooking lesson! Your hair updo looks fabulous 😍

[@maryscott7685]

Becky, I admire your curious nature when cooking. You never seem to be intimidated by trying something new. Congratulations! I was salivating the whole time you were cooking.

[@meezermom1027]

I’m with you on eating out alone. I love being alone and get a little crazy if I don’t have some alone time every week.

[@pattymelnick4550]

This is my kind of meal! Love making beef pho in the instant pot. Used to make only beef but have now made chicken pho and love how easy it is to make.

[@joancurtis4892]

Hi, Been looking forward to this time together!

[@marroosh]

I love taking myself on a date and enjoy a nice meal, coffee and dessert. Just me and delicious food!

Love u Becky ur are a wonderful ray of sunshine

[@RS-gl9ht]

Great video Becky! You are such a fearless cook and wonderful to watch - your family and friends are very lucky!

[@senzabean]

One thing I've always wanted to make myself is kimchi. It's versatile because you can flavor it to your preference and is very good for digestion because of the fermentation process.

[@KateEASN]

I was so happy when I saw your face after tasting the pho broth! 😋 And Im not sure I've ever heard a crunch like that on an egg roll! It all looked so delicious. And I love your new table. Thank you for a wonderful video ❤

[@OlimpiaMuniz]

Jicama with lemon and salt is my favorite on a hot day

[@fiercewarrior.6358]

I would even just add the noodles uncooked to the bowl and the hot broth cooks them as they only take a very short time to cook. Looks amazing and I love these bowls and all the fresh flavours. I’m going to try egg rolls as they look so good. You are such an amazing person and all the effort you go to to make your guests the best meals. Love watching you from Australia. What a blessing from God you are to all who love you and follow you ❤️🙏

[@sierraw6680]

We are going to Pho for dinner today. My husband and I have always wanted to try making it ourselves and now that I see it's not so scary we might!

[@kathrynrichmond811]

Such labor of love! And we're learning as you learn, because some of those produces I never would have looked at, let-a-long knew how and what recipe to use them for. How I see them in a different light!💡 😉

[@sharonsutton7519]

Becky the round veggie is pronounced hikama...jicama. it's very tasty and love the crunch. Love watching you and what you do. My family says I'm addicted to you tube and all the people I watch. They want to do an intervention for me on your channel and others I watch....lol they kid me so much❤

[@tililag5999]

I have never had pho and living in the mid west I don’t think I’ve ever even been to a restaurant that served it. Now, I can’t wait to try it. I love watching you because you have so much enthusiasm with making these meals, and many are out of my warehouse. My husband teases me when I say “Becky made… this week, so I think I’m going to try it. You have so made so many wonderful suggestions. In the last few weeks I purchased the air fryer that you purchased and my whole family thanks you. I also just opened the corsi food processor and it works like a dream. I used it to make picked onions from your episode a few weeks ago and my husband loved them!! Thank you so much for taking the time to share with us! I don’t have an idea on a meal, but I would love a video to see how you organize your recipes.

[@kitsygirl]

Sometimes, Trader Joe's has it in their frozen food section. It's not as good as what you'd get in a restaurant, but it's not bad.

[@mollybeee]

I've been using simply mamas recipe for egg rolls for years but recently decided to try to make the wrappers from scratch. It was easier than I thought especially with a pasta maker. Love all your videos.

[@Rachel-qo4dc]

Josh is a lucky man to have a wonderful wife who loves to cook for their families and friends ❤❤❤❤

[@styleeya]

When making eggrolls, always start with a higher heat then lower it after a few minutes. You get a nice crispy shell then.

[@michellesanchez741]

Your new patio furniture looks beautiful.

[@playcolumbus2413]

Your hair is GORGEOUS! We need a tutorial video 😊

[@SunnyDay-kw1pd]

​@@cynthiafisher9907 Yup, so wish I had those genes!

[@SunnyDay-kw1pd]

She definately already has a hair tutorial video. Hope you're able to find it.

[@anji5635]

Yum yum I am so excited about trying your recipe for pho!

[@nicolepetersen4216]

I buy 5-6 jicama a week. Great low carb crunch snack that satisfies me. My dogs love it also!

[@freyajingu]

I always feels productive each time I watch your video, Becky but I can’t match your energy! You are such an inspiration!

[@HazelSmith-y4l]

I love watching your videos. You're very down to earth...I love that. Oh, and the tulips you have on the shelf, AMAZING....the color is incredible. ❤

[@debbiedouglass1478]

Great video Becky. I’ve already watched it twice! I’ve never seen this prepared before. It’s going to be next after I go to the store! Can’t wait to try it!

[@micheleturner2510]

Becky I’ve been waiting for this video since the grocery shopping video. I waking up looking for a video from you. Where do you print your recipes from? I love how you and your mom always have them printed out.

[@AcreHomestead]

Aw thanks :) We have a simple home printer

[@cordeliacaffey3462]

Oh boy. Gotcha in the big screen today so I don’t miss a thing. Thank you for the great lesson‼️‼️

[@annelouise6120]

Hi Becky. Thank you very much for this video. Never eat it before, but nou I'm craving it. Warm greetings from sunny South Africa

[@geninejames9473]

Becky you just amaze me with your cooking skills and creativity. Love your videos. Can’t wait to see you in the garden as well 💜😊

[@thomsenjr420]

I love jicama ('hickama'). I'm growing some this year for the first time.

[@mcdoll232]

The dinner presentation looks delicious. Yummy. Thank you. ❤

[@SheilaBlackburn-w9f]

Hi, cannot wait to see this meal come together, sending you greetings from Gibraltar x

[@AcreHomestead]

Hope you enjoy!

[@melissacruz3860]

I worked at a place that used jicama as a topping for a roasted chicken salad. So good!

[@Lucinda_Jackson]

Oh, I'll bet that little added crunch is delicious!

[@pennyfreshwater8090]

Jicama is wonderful on a crudités plate or grated with lime zest, juice and olive oil. Fun to grow as well. Vines like a bean with beautiful purple flowers then harvest to roots.

[@gracetelfer3588]

This video was so awesome to watch come together. Becky you are a Rock Star!!!!

[@robinvarnadoe8429]

Dinner looked fantastic. Love spring rolls!

[@kgs2127]

When my Granddaughter began eating regular food (avocado was her first finger food 💖) I started a tradition of having her pick out something from the produce section. We'd walk up and down the aisle, I'd have her pick out a favorite fruit and vegetable and a new one of each (with the promise she could have the favorite thing if we didn't like the new thing). She has such a varied palette and prefers most of her veggies raw. Jicama (hic ama with an H sound) was one of her favorites. My palette expanded as I grew hers🥰

[@amberlovejoy]

Oh I love that idea!! ❤

[@penbrown4049]

Have a go at growing your own bean sprouts. It's such fun! You need mung beans to start and a mason jar will do. Instead of buying a special grower x Looks like a great meal xx thank you for the vid ❤️❤️

[@zevab3178]

I have a small sprout grower with a black lid to keep it dark. So easy to grow your own bean sprouts.

[@judykski4916]

Those small, glass bowls are ramekins. I use mine to combine spices for a recipe, serve small amounts of veggies/fixins' for things like tacos or breakfast burrittos, melt butter for baking/cooking or topping popcorn, individual-size desserts and a host of other things. "Ramis" are very useful in the kitchen.