Bun Rieu is a very traditional Vietnamese soup made with a bright red & clear colored soup stock with vermicelli rice noodles, tomatoes and “Rieu” which are Vietnamese meatballs of shrimp, crab, eggs and usually pork (this recipe is pork-free).

Wow, Bun Cha!  This is one of my favorite childhood dishes. It's also a classic Vietnamese street food made of caramelized pork meat patties, served with vermicelli noodles, fresh herbs and a tasty nuoc cham (a tasty quintessential Vietnamese dipping sauce). 

What you didn't know, is that this dish, is entirely plant based! 

There's many ways of cooking the razor clams including steaming, baking, and broiling them whole in their shells. One of the most popular methods is steaming them in a Vietnamese butter/wine sauce with scallion onions and garlic.

Fresh New Zealand cockles/clams are simmered in an aromatic sauce garnished with fresh coriander, scallions, ginger and Thai red chilis. Click to read more and for recipe!

Perfectly peeled eggs every time!

I’ve tried every method from baking soda, to adding vinegar and salt in boiling water but for me I only prefer one method. If you haven’t tried steaming your eggs, you will now. Try steaming them for 13 minutes then dunking them in an ice bath for 5 minutes. Then crack and lightly roll eggs to crush the shells more. The result is perfectly peeled eggs every time!

Bánh Xèo - This Vietnamese favorite is simply translated as a “sizzling cake" which refers to the sizzling sound when the crepe is cooking. The crepe is actually eggless and simply consists of rice flour, dried mung beans, and seasoned with turmeric and coconut milk.

Today, my Auntie Trang teaches us how she gets that extra crips to these famous crepes, exactly how do they do it in restaurants!

Did you know there are 5 really important & common dried spices in a fragrant pho broth?

These spices include star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds. My dad’s secret spice blend also includes a couple other spices like white pepper and licorice for that super flavorful pho.

Click for recipe!

Vietnamese Soy Sauce Eggs. If you love Mayak eggs or ramen eggs, you’ll love these!

Vietnamese Soy Sauce Eggs- also known as Trung Ngam Tuong in Vietnamese are soy eggs marinated in a rich soy sauce broth with aromatic herbs like chives, cilantro stems, sesame seeds, and chili peppers.

This is the only teriyaki recipe you’ll need.

Today we are making homemade, restaurant style teriyaki sauce. Then we’re going to air fry some Alaskan Copper River Salmon from Alaskan Salmon Co., pour on that sweet and savory sauce, and pair it with steamed bok choy and white rice.

This super easy sauce is a simple combination of soy sauce, mirin, sugar and rice wine.

It’s also so well balanced that it goes great on any protein like chicken, tofu or beef!

Prince Edward Island oysters with a zesty Vietnamese “mignonette” sauce. These wonderfully briny and flavorful oysters are lightly grilled and topped off with some fresh scallions, lime.

The ice-cold conditions of the Gulf of Saint Lawrence results in oysters that are a touch sweet with a light mineral finish which is a perfect pairing with a delicate Vietnamese dressing of lime, cilantro, chili and fish sauce.

This funky Lacto fermented hot sauce starts off with a mash made from green peppers, a little salt and dash of kombucha vinegar to kick start the fermentation. This technique is super simple and can be used with any type or varieties of mild/hot peppers. See post for recipe and more!

Simple but very delicious, this tomato and egg stir-fry is truly a national dish adored by most households in China…

This satisfying dish combines ripe tomatoes with gently scrambled eggs in a balanced sweet and savory sauce. It’s often served with a bowl of steamed rice and is one of my ultimate comfort meals!

This is actually one of my personal favorite dishes when I travel to overseas.