This easy to prepare vegetable side that compliments many Vietnamese meats or can be eaten alone with rice as well. Tender but crisp stir fried cabbage is combined with eggs. It’s a comfort food that’s healthy and light.

Has anyone else cook with these before?

Tatsoi is an Asian variety of Brassica rapa grown for greens and is also called “tat choy”, which sounds like and is related to it’s sister greens, Bok Choy.

I like cooking bok choy with bean sprouts so I used the same recipe here. Tatsoi greens along with garlic and bean sprouts are sautéed in a flavorful ginger soy sauce.

As a kid I loved how soft and gooey these taro potatoes are. Today, that texture still tickles my tastebuds 😋.

This was one of my favorite soups that my mom made, quick, simple, but so flavorful. Click to read more and for recipe!

Have you ever had vegetarian Banh Cuon (aka Vietnamese sheet rice noodles)? I haven’t seen many recipes that are vegetarian and I wanted to share this family recipe. Click here to view post and recipe!

As a family we loved sitting around the dinner table and enjoying these savory shrimps with a side of rice. Now my vegan friends can taste this too!

Fuzzy melon soup is so nostalgic for me, it’s definitely a childhood favorite of mine.

I remember during my childhood in Kansas City my dad would grew these in our garden. The variety we grew were much bigger, almost like watermelon sizes but the taste was identical to this smaller variety. Simple soups like this were on constant rotation for a dinner since they were so plentiful in the summer.

Looking forward to spending the weekend with our moms this weekend! To help celebrate, this was one of the cutest videos of my mom the other month. It was her first time eating King Crab Legs and it was so precious, I’ve never seen her so happy with food. These Alaskan King Crab Legs & Claws are so snow white and have a wonderful light sweetness to them. Check out the post on how to cook and a couple of my favorite dips with these!

This Vietnamese “Canh” aka clear soup is so savory yet light. Fuzzy melon is peeled and stuffed with a filling of ground pork, mushroom, and mung bean noodles. Fresh herbs like Chinese chives and cilantro adds a fresh aromatic fragrance. Similarly you can also use bitter melon as well which is called “Canh Kho Qua”.

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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!

I got these beautiful Acadian redfish filets which is part of the rockfish family from the Gulf of Maine. They have a bright red skin with a super mild (no fishy) flavor.

I just pan fried them, added some green onions and chili peppers, then drizzled it with some of my Vietnamese Hoisin Sauce glaze and some hot sizzling oil!

This is one of my mom’s favorite recipes. This is mostly a Northern Vietnamese dish where small nuggets of moist salmon (or white fish) is marinated in turmeric and pan fried with a generous topping of dill and scallion. You’ll see this in a lot of Vietnamese restaurants where they serve this on a sizzling skillet on your table.

Turmeric gives the fish a beautiful yellow/orange color and it pairs perfectly with the fermented shrimp paste sauce (aka mam tom). This dish is served often times with fresh rice noodles (aka “bun” in Vietnamese) with the shrimp paste sauce or nuoc mam cham. Click for recipe and more!

If you go to a banh mi sandwich shop and get super confused with all the Banh Mi options, you might be asking yourself, “what kind of Banh Mi Sandwich should I get”?

My answer? Get a classic Banh Mi like "Banh Mi Dac Biet" or “Banh Mi cha lua”.

A Banh Mi Dac Biet and Cha Lua Banh Mi is typically filled with cold cut ham, chicken liver pate, mayonnaise, pickled daikon and carrots, fresh cucumber, black pepper, green chili and cilantro.