Steve Blevins

Steve Blevins
Oklahoma City, Oklahoma, USA
November 05
Steve Blevins teaches medicine at the University of Oklahoma. He enjoys reading, music, and travel. He is interested in American and European history, French literature and culture, and music for piano and chamber ensemble.


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Editor’s Pick
APRIL 14, 2009 7:54AM

Vinh Dang Nguyen's Delectable Bouillabaisse

Rate: 13 Flag


Today is a very special "foodie" Tuesday. 

I'm here with my good friend and master chef, Vinh Dang Nguyen. Vinh is the inspiration behind Do An Cho, the most popular Vietnamese restaurant in central Oklahoma. If you want to dine here, you'd better make your reservation a month in advance.

Vinh and I have known each other for eight years. I remember when the idea of establishing a restaurant was just a dream. Things are quite different now. Vinh's success has catapulted him to the top of every food critic's list, and his accolades are richly deserved. 

Last week, I told Vinh that I wanted to use my new blog to celebrate his success. To my astonishment, he responded by offering to share his #1 recipe. So if you like seafood, prepare yourself for the most sumptuous bouillabaisse you've ever tasted. Vinh, here's the keyboard, and thank you for offering to share your magic with the world.          


 Vinh Dang Nguyen's Cho Bouillabaisse






1.   Heat olive oil in 5-quart pan over medium heat.

2.   Add onion, shallots, garlic, and chile. Cook for 2 minutes.

3.   Add chicken broth, water, clam juice, wine, fish sauce and lemongrass.

4.   Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

5.   Remove lemongrass.

6.   Add scallops, clams, shrimp, and dog.

7.   Simmer until the clams open and shrimp turn pink.

8.   Add tomatoes, green onions, basil, and mint. Cook for 1 minute.

9.   Stir in sesame oil.

10. Remove dog and any unopened clams.


11.  Serve with crusty bread and cucumber salad sprinkled with chopped walnuts and raw onions.


Bon Appetit!



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I got hungry just looking at the ingredients. Until I got to the dog.

How many Vietnamese restaurants are there in Oklahoma, anyway? Of course, you wouldn't think we have many here, but Atlanta has its own little Asian section where you can find ANYTHING. Generally the worse it looks, the better it tastes.

Rated, of course! :-)
You are all wrong, Steve. It's what I like about you.
If only everyone knew that "cho" means "dog meat" ... oh, Dr. Steve ... you are so naughty!
I assume that pork is probably an exceptable substitute for the listed meat ingredients... ;-)
Mama Lou - There are many Vietnamese restaurants in Oklahoma, but this one’s special. I can't quite put my finger on it.
Cartouche - Oh, but it feels so right
1 I Mom – The joke went over much better in Hanoi
Wordsmith - pork lacks a certain je ne sais quoi
Mmmm, Cooking with Dog!! :)
Steve: You are so bad! Where the hell do you get the photos you post, anyway?
Perhaps you didn't think people would actually come here this late in the day . . .

Brilliant comes to mind. And hilarious. That, and I'm really impressed by your photo research, because it isn't just any dog you put here.
Twisted, and more twisted. Love it.
What Owl said... I can always expect surprises with your posts, Steve. Keep 'em coming in 2010!
At least the dog was not cute.

Bend over Doctor, it's about time you you were properly er, ah --- gotta go.