Sometimes the simplest food is the best food. It doesn't get any easier than fried eggs and shrimp (trung chien tom). Throughout my childhood, my mom made this dish, serving it with steamed rice. It was so simple, yet so satisfying.

This past Sunday night, I made fried eggs and shrimp for the SNDsters and Hungry Bear baked a carrot cake. We'll share the carrot cake recipe next time. In my family, we served trung chien tom on a bed of greens and tomatoes. Then we dunked it all in Vietnamese dipping sauce (nuoc cham) and ate it with jasmine rice. I'm not sure how normal it is to eat it this way, but it's ingrained in me and I'm sticking with it. Does anyone else eat it like this?

After last month's declaration that my mom's spicy lemongrass chicken was the dish I would eat for the rest of my life if I had to choose one item, Hungry Bear was a little sad. I had told her previously that her Hawaiian marinated seared chicken was my favorite chicken dish. Doh, how do you choose between your mom's cooking and your girlfriend's? It's a no win situation.

Despite my faux pas, Hungry Bear still made her Hawaiian chicken this past week. We hadn't seen some SNDsters for awhile and had a midweek "Sunday night dinner." We served the chicken over rice with a side of stir-fried vegetables. For dessert, we made a fantastic blueberry kuchen.

The chicken is very flavorful and tender, because it's marinated overnight in a citrus marinade. The marinade is a blend of strong flavors, particularly the Chinese five spice, fresh mint and mustard. I think the best part is the sauce created by deglazing the frying pan with some reserved marinade. The sauce contains all the caramelized bits left in the pan, and it's wonderful on the chicken and rice.

Dungeness crab season started late this year in San Francisco because of the terrible oil spill in the bay. We were lucky that the spill wasn't worse, and Dungeness crab season was only delayed for a few weeks. Still, I was worried that we wouldn't have crab for Sunday night dinner before all of us left for the holidays.

My parents came to the rescue by sending Jane and Mark a Christmas gift, crab crackers and forks. I had no idea they were sending them a gift, and Jane was especially surprised and happy. Jane wanted to christen the crab tools with a dinner of Dungeness crabs. Way to go Mom and Dad!

On Sunday, Jane picked up crabs at Sun Fat Seafood Company, where they quartered and removed the gills for her. The crabs were a reasonable $3.99 a pound. With the dismantled crab, Garry made stir-fried garlic crab. It's a really simple recipe with a lot of garlic... think garlic fries. We used three heads of garlic for four Dungeness crabs.

Jane and Mark love braised oxtail, as do I. Every very few months, we get a major craving for oxtail, so I made it for Sunday night dinner this past week. The last time I braised oxtails, I used a Ming Tsai recipe, which had too many ingredients. Sometimes I love his East meets West fusion food, but this dish was not one of them.

I wanted a more traditional Chinese recipe and stumbled upon an aromatic Chinese oxtail stew recipe by Jennifer McLagan. The ingredient list was simple, and I really liked how the sauce is refrigerated overnight, which makes removing the fat easier. The orange zest and juice were the only things I didn't like in the recipe. I think this stems from my aversion to orange beef.

Of course, I had to screw around with the recipe and incorporate other ingredients. For ideas, I immediately thought of my favorite Vietnamese noodle soup, bún bò Hue, which uses oxtails and lemongrass. Instead of the orange in McLagan's recipe, I replaced it with lemongrass and a lime. I also increased the amount of star anise, added whole cloves, shiitake mushrooms and Thai chili peppers for some much needed heat!

A few weeks ago, I had a major craving for pulled pork after seeing this pulled pork sandwich from Simply Recipes. I love any big hunk of meat that is slow-cooked or braised. But after looking at the ingredients in the recipe, I was hesitant to make it because it seemed too vinegary.

I have a low tart tolerance and generally dislike anything with a lot of vinegar. And I have major issues with BBQ sauce, Tabasco and other vinegar sauces that dare call themselves hot sauces, but that's a sore subject for another time. When I have barbecued meat, I make sure the BBQ sauce is on the side. I want to taste the meat first and the sauce second!

Instead of making pulled pork with a traditional vinegar or tomato based sauce, I decided to create a Vietnamese pulled pork with my favorite Vietnamese ingredients. I used the flavors from my mom's braised chicken in caramel sauce with lemongrass and chili peppers (ga kho xa ot) as the inspiration for my pulled pork. My mom's ga kho xa ot is my favorite Vietnamese dish and it's the first thing I eat when I visit my parents.