One of my favorite all time childhood dishes- Momma Trinh’s Banh Cuon rollsThese delicious Northern Vietnamese rice rolls are filled with savory ground pork and sliced wood ear mushrooms.Pair it with some fresh veggies, fried scallions, Vietnamese ham and some nuoc mam cham sauce and you’re golden! Click on for recipe and more!

Vietnamese Caramelized Shrimp, aka Tom Rim, is made with raw prawns (typically with the shell and tails on) and is super easy and quick to make. It’s a super traditional and popular Vietnamese dish. I like to cook down the caramel sauce until its tacky on the shrimp to make it ultra savory and finger licking good!

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You’ll want to eat these whole! These are a favorite in our household especially when we eat out at a nice Vietnamese restaurant. The shrimps are super crispy with the use of cornstarch and when deep fried, they are so crispy that you can eat them shell and head on!

A simple lunch for a busy day but it's also one of my favorite quick meals. This simple Vietnamese soup aka "canh" in Vietnamese is full of umami with the addition of chopped fresh shrimp and fish sauce. This simple soup and egg quiche was a frequent rotation for weekday dinners served with a hot bowl of jasmine rice.

The soup was made many ways with raw shrimp as the umami protein but was also sometimes subbed out with dried shrimp, pork (small rib bones or ground pork), or tofu. Click through for recipe!

Tom Ram Thit Ba Chi- This was one of my mom’s personal favorites which is also known as Vietnamese caramelized pork belly and prawns.

The secret to the dynamic flavor of pork and shrimp is buying fresh or frozen pawns (uncooked) and keeping on the head and shell for that super rich caramelized crunch with little bursts of umami shrimp yumminess! I love eating the shells but you can totally peel these prior prior to chomping down on these prawns!

Make classic Vietnamese dish, Tôm Rim. These glossy and fragrant prawns are marinated in traditional Vietnamese flavors then stir fried in a rich and savory caramel sauce. The thick sweet and savory glaze is just finger licking good and the shells are crispy and so flavorful you can eat the shrimps whole with shells on.

Mmm simple Vietnamese garlic fried rice (Com Chien Toi Trung) with fried shrimp!

Super simple, I even bought pre-cooked/peeled shrimp for this and fried it in Annatto sesame oil for that dark sunset orange shrimp 🍤 color!

The secret to get that extra yellow, eggy color and taste is to mix in one raw egg with your cold day old rice prior to frying up the rice. I also like partially scrambling eggs separately as well for those bigger egg chunks in your fried rice! Mmmm