Crispy “birds nest” aka Vietnamese crispy noodle with stir fried shrimp and vegetables.

This is a relatively easy dish but it requires a lot of prep work. I like my noodles very crispy and vegetables also has to be firm with a crisp. I DESPISE mushy noodles & veggies, and over cooked shrimp especially in stir fried recipes. So the best way for everything in your mi xao to be nice and crisp is to cook EVERYTHING separately.

Also known as ramen eggs, these soy eggs are typically marinated in a simple solution of soy sauce and mirin- a MUST HAVE for any decent ramen dish! Featured: Mora Ceramic & Mud Australia bowls.

Vietnamese fried tofu with scallion oil aka dau ran tam hanh. It’s such a simple dish but it’s so yummy and comforting and it’s a dish that comes together in less than 15 minutes and just a few ingredients.

Vietnamese chili lemongrass sate sauce (tương ớt sa tế in Vietnamese) is that yummy spicy chili oil that you typically see in Vietnamese restaurants. It packs in a little heat and spice and helps add bold flavor from its use of garlic, peppers and fragrant lemongrass.

This cold bean sprout dish is perfect for the summer time!

A simple blanch and quick garlic stir fry makes this dish complete in less than 10 minutes! ❤️

Another classic family favorite, Do 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.

Learn how to pick fresh chinese broccoli (also known as Cai Lan), how to keep it bright green & glossy when cooking, and how to prepare your own restaurant style oyster sauce for that ooey delicious drizzle. You can also use the same method and instructions below for regular broccoli, bok choy or broccoli rabe as well! MMmmm

Sauerkraut is super easy to make and it’s only two ingredients, cabbage and salt! We added garlic and siracha just to add a little asian kick to make this more of a krout kimchi (aka krout-chi) but you can use this technique and recipe (without garlic, siracha) for a more basic/traditional sauerkraut.

Whenever you go to an authentic Vietnamese restaurant they always have a plethora of side dipping sauces like a fish dipping sauce (nuoc mam cham), scallion oil (mo hanh), fermented mustard greens (du chua) or even vegetarian dipping sauces if you’re lucky! They compliment, and are a staple in creating many Vietnamese dishes. Below are a few of my favorite staples which you’ll see served with many of my concoctions to follow!

This taro soup is a homestyle comfort food that dad used to cook all the time at home when we were kids. Typically at our dinner table there was almost always a soup to accompany our meat/fish dish. This soup was always one of my favorites because of the soft, sweet, and unique taste and texture of the taro potatoes.

Bánh cam or bánh rán in Vietnamese is one of the most famous and beloved Vietnamese desserts.

This Tet/New Year’s special is definitely on the richer side being that it is deep fried. The outer shell is comprised of a glutinous rice wrapped with sesame seeds which makes it crispy and chewy and the inside is deliciously moist filled with sweet mung beans & coconut flakes.

Growing up my dad used to make these pickled mustard greens all the time. In Vietnamese culture we would have these pickled sour things to accompany very salty meats. I never really realized but we ate these when we were kids so I guess my fermented infatuation started off very young!