#vegansushi! Last night we tried something totally new and vegan. Julian was my little sous-chef, aka, our little vegan in the house was craving some sushi so we thought it would be silly to film us being us in our kitchen!

These crispy air fried Vietnamese fish sauce chicken wings are savory and finger licking good! Nom Nom Nom…

If anyone knows me, I hate soggy wings, rather I like my wings crispy and dipped into a sauce. I adapted my parents recipe to be a more of a dry oil rub served with a fish dipping sauce. Typically the dry rub is just dry ingredients, then it’s tossed in a honey/fish sauce glaze but today I’m cutting the sweetness and opting for something a little saltier and savory.

So I did something!  I combined two of my favorite things, a Banh Mi sandwich and a hamburger mashed into one!

This Banh Mi inspired burger is oozing with a homemade Maggi cilantro mayo/aoili, a Maggi seasoned beef patty, fresh jalapeños, cilantro, cucumbers, and pickled daikon & carrots sandwiched between a hot, buttered brioche bun!

In Vietnamese this is known as Mỡ Hành. This simple garnish is simply made with lightly fried green scallions and is often served with traditional Vietnamese dishes.

Nuoc Mam Gung is a Vietnamese Ginger Fish Sauce that’s salty, fishy, sweet, with a little sour and spicyy zing. It’s a traditional Vietnamese dipping sauce typically used for meats cooked on the plainer side like poached duck or chicken.

So you might recognize that the title looks similar to Nuoc Mam Cham (a Vietnamese salty fish dipping sauce). This is basically its vegan sister, Nuoc Cham Chay.

This sauce is like the perfect balance of sour, sweetness, herby, salty, and a subtle amount of fishy funk. It’s perfect for grilled meets and as a condiment for egg rolls, summer rolls and rice vermicelli noodles.

Menu favorite, Crab Rangoon, originated on the menu of a "Polynesian-style" restaurant in the 1950’s in San Francisco and is allegedly derived from an original Burmese recipe.

Crab Rangoon are fried wonton wrappers filled with cream cheese, crab (real or imitation), scallions and are often served with a sweet and sour sauce.

If you have a bunch of citrus fruits lying around… This is a super easy recipe and they last FOREVER! These cured citruses lemons and oranges are are essential to North African cuisines but they’re also used elsewhere to add brightness, salt, and depth to cooked foods, dressings, sauces, and many other dishes.

Little tangy, little savory, this BBQ sauce packs it all in and what makes this BBQ so special is that it reminds me of my Kansas City roots with the use of smoked paprika which adds a little smoke and heat to the sweet and tangy sauce. MMMMM