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.

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 .

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).

The hamachi collar aka Hamachi Kama is the collar section of the yellowtail. It's the section right behind the fish's head and gills. It's also one of my favorite Japanese dishes to order at a restaurant (like at Nobu) because it's the fattiest part of the fist so the meat is very light, moist, and super tender. It's also rich in omega fats.

Read on to learn how to make Hamachi Kama in the air fryer or in your oven!

Tart, sharp and a little funky!

+ Jump down for my top 4 tips on making Dua Chua aka Vietnamese fermented mustard greens and how to quickly make these without the use of traditional rice water.

I just picked up my Asian CSA yesterday and I was so excited to see okra on the list! Okra, aka lady fingers, contain pods that are “mucilaginous,” which results in a super slimy texture when cooked.

This “mucilage” or slime is a debatable matter. Some folks either enjoy this gooey texture and others just hate it for that same reason.

Click through for the recipe and to learn how to make this dish super slimy!

Squid 🦑 Games… Part I: cooking with Squid!

This was one of my favorite vegetables growing up and my dad grew these along with many other types of asian squashes since they were harder to find.

Luffa or loofah (botanically Luffa aegyptiaca) is a vine-grown member of the pumpkin, squash and gourd family. Click link on how to cook this comfort veggie dish!

I love Vietnamese canh (aka soup) because they are true comfort soups for me. This simple soup made with soft and sweet luffa and is cooked in a light shrimp broth. Typically ground pork is used or pork ribs are used (aka “Canh Muop Bun Tau Thit Bam”) but I kept it this dish pescatarian because this is how my mom used to make this.

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.