Preserving recipes & stories- Dad’s super savory Vietnamese braised pork chops with tomatoes.

A little story time- This dish was taught and passed on to my father by his mother in the 1960’s and would follow my dad through University. Click for full recipe and story!

Cooking fish can be intimidating for some but quality fresh salmon is super easy to cook and prepare. Click over for this super easy way to prepare this Vietnamese style baked salmon.

+PLUS 5 tips for a richer and more flavorful pho broth.

I made my Aunt Trang’s Restaurant style pho. She’s been working at the same Vietnamese restaurant in Seattle for over 9 years! She taught me how to get that super fragrant restaurant style chicken pho broth.

This yummy and spicy soup originates from Hue which was the capital of Vietnam in under the Nguyen Dynasty in the early 1800's and is a super rare treat whenever I can find or have it! There's a reason why it's not on many menus at many Vientamese restaurants- it's it's takes quite a bit of time to prep, cook, and can be a tricky dish to make.

Click on for recipe!

These Vietnamese Pickles are my go-to condiment for so many Vietnamese dishes. Du Chua, which adds that pickled sour and sweet crunch to the infamous Vietnamese Banh Mi sandwich 🥪 and is used in a variety of other dishes as a condiment or garnish as well.

Simple but very flavorful, this is one of Julian and my favorites. It’s one of my mom’s favorite things to eat and it’s vegetarian! 

Typically the tofu is deep fried but we air fried the tofu instead for a healthier alternative and is seasoned with fresh tomatoes, garlic, shallots, fish sauce and topped with sliced scallions and served with a bowl of peeping hot jasmine rice.

Cha Lua is one of the most common type of sausage in Vietnamese cuisine. It’s made from pork and are traditionally wrapped in banana leaves. It’s also a very popular traditional Tet menu item as well.

As a kid my parents would do a quick braise in some fish sauce and black pepper and serve it with a side of warm sticky rice….

Sometimes it's just easier picking up a cookbook to try something new & tasty!

Tastemade's new book, "Make this Tonight - Recipes To Get Dinner On The Table ", features 100 delectable recipes. The cook book contains some asian favorites like Khai Jiao Thai Omelet (as featured), Kimchi Pancakes, Korean Beef Bulgogi, Soy-Braised Chicken Drumsticks and even Super Garlic Kimchi; all of which I'm totally making soon.

I made this Thai -style omelet from the book. It's super soft with fluffy layers of scrambled-like eggs . It has nice crispy golden edges and packs in some umami yumminess from the little hit of fish sauce that was beaten into the eggs .

Dad’s French Banh Mi Pate- Chicken Liver Pâté (AKA Pâté Gan Ga)

FYI this post is about pâté, the history of, and how my dad likes to make it (no recipe).

When we talk about pâté, the best pâté particularly for Banh Mi, has the perfect balance of color, texture (super smooth and smooth), and a nice pleasant and subtle flavor. Click to read more!

Canh Dua Chua- Vietnamese sweet and sour fermented mustard green soup.

When you think of Vietnamese soup you probably automatically think Pho right? Well in Vietnamese family households we typically have a daily home-style soup with our dinners.

Canh dua chua is simply translated as pickled mustard soup and it is similar to a sweet and sour soup. Click on to read more and for recipe!

Nothing says summer like grilled corn and to add some Vietnamese flair, I slathered it in a seasoned mayo cream and garnished it with mỡ hành, a popular Vietnamese relish made by lightly frying scallions in oil aka “scallion fat”, fresh cilantro, black pepper, and a dusting of parmesan cheese and smoked paprika.

Simply translated Goi Cuon literally translates to salad rolls. They were definitely a popular treat growing up and continue to be one of our favorite snacks because they’re so fresh and healthy.

These traditional Vietnamese spring rolls are packed with fresh herbs, veggies, and shrimp. Often times you will also see them with pork as well but today we will be making them with just shrimp (equally tasty and pescatarian).