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.

It’s ooey gooey, buttery and crispy! My kimchi spin to the classic grilled cheese.

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.

I've been using this home elixir and remedy for colds and sore throats for years. The best part is that you can either use it alone and eat a tablespoon when you're feeling sick or mix it in a cup of hot water or tea.

One of my favorite all time childhood dishes. My parents made the traditional pork/shrimp version but we also had this as well which is the vegetarian version that has savory fried onions, crumbled tofu and woodear mushrooms as the filling and it’s topped with more crispy fried onions, fresh cilantro, and Nuoc Mam which is the fish sauce dip for this.

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.

One of my favorite things to make is ramen or soba noodle soup especially on cold muggy days. This is not a traditional soba by any means but it’s super easy and packs in a lot of flavor!

In Japan side dishes like these are referred to as Sunomono. Simply translated means “vinegar foods”. The most typical sunomono comprises of just thinly sliced cucumber, and wakame seaweed in semi-sweet rice vinegar, soy sauce dressing.

Everyone knows coffee, and cocao pairs perfectly well together but did you know adding whiskey to the mix makes the perfect trio? Get all the cozy warm winter vibes while catering to your semi-sweet cravings.

Not a fan of whiskey but rather brandy? The Metropolitan cocktail is my new go to drink! It basically swaps out the whiskey for brandy and did I mention it looks darn stylish too!

My favorite accompaniment to fresh oysters is a light classic mignonette sauce. It’s a piquant sauce simply made with vinegar and shallots that accompanies a fresh squeeze of lemon juice.

I love asian inspired salads. This is so easy to make but you have to have all your fermented goodies lined up prior to making this salad.