Bánh Xèo - This Vietnamese favorite is simply translated as a “sizzling cake" which refers to the sizzling sound when the crepe is cooking. The crepe is actually eggless and simply consists of rice flour, dried mung beans, and seasoned with turmeric and coconut milk.

Today, my Auntie Trang teaches us how she gets that extra crips to these famous crepes, exactly how do they do it in restaurants!

Spring Rolls, aka Vietnamese Gỏi Cuốn, are filled with fresh vegetables and herbs alongside a protein (often shrimp & pork, buttered beef or baked salmon).

Instead of baked salmon, I'm using sushi grade Copper River Salmon and flame torching it. For the filling I'm doing all the traditional stuffings including lettuce, thin rice vermicelli noodles, cilantro, carrots, and some scallions. Click to view recipe!

If you go to a Asian, Vietnamese or Chinese restaurant (especially dumpling joints like Vanessa’s Dumplings in New York City), you’ll sometimes see a hot sauce bottle (sometimes in Huy Fong Sriracha bottles) on the tables but they’re much thinner in viscosity than what you buy at the store. At first glance you might ask are these watered down with water?

If you notice that it’s more like a Cholula consistency than the garlicky and pasty sriracha we’re used to than it’s likely cut with something but it’s not water, it’s something else that gives it a nice zip and tang! Read on to learn how to make this yummy staple!

What a perfect winter stew for the season. Bo kho is a delicious Vietnamese stew flavored with ginger, lemongrass and star anise!

Have you ever tried Vietnamese chicken infused with lemongrass?

This Vietnamese lemongrass chicken is a super popular pan-fried chicken recipe that's surprisingly super easy to make.

Vietnamese Soy Sauce Eggs. If you love Mayak eggs or ramen eggs, you’ll love these!

Vietnamese Soy Sauce Eggs- also known as Trung Ngam Tuong in Vietnamese are soy eggs marinated in a rich soy sauce broth with aromatic herbs like chives, cilantro stems, sesame seeds, and chili peppers.

Cà Ri Gà is a Vietnamese chicken curry that's super flavorful and oh so comforting. The chicken curry is seasoned with coconut milk, lemongrass and Vietnamese Madras curry powder which gives it that signature Vietnamese curry flavor.

New England lobster rolls are loaded with sweet cooked lobster meat, a little mayo and finely chopped celery or fresh herbs.

Grab yourself a lobster, some toasted New England-style rolls and let's make some authentic Maine lobster rolls! These are super easy to make, you just need a couple tablespoons of mayo for about 1 pound of lobster meat, some lemon juice, some finely chopped celery for a little extra crunch and just salt and pepper for seasoning!

Craving Salmon Lox this weekend for Rosh Hashanah?

This beautifully cured salmon is incredibly tasty and so easy to make. It only takes about 10 minutes to put gravlax together, and within a few days you have gravlax

Gravlax is a Nordic way of curing salmon using a sugar-salt mixture. It's not to be mistaken for smoked salmon (this is cured not smoked) but it also goes great with bagels and cream cheese, with mustard-dill sauce, chopped onion, capers, hard-boiled eggs…

I had baked oysters before in Maine with a garlic/parmesan/cheese sauce that was amazing! Well I stumbled upon a recipe in an old New England recipe book and adapted it as per below. It’s so delicious especially with a toasted baguette to dip into the extra butter sauce. Click for complete recipe!

Vietnamese Caramelized Shrimp, aka Tom Rim, is made with raw prawns (typically with the shell and tails on) and is super easy and quick to make. It’s a super traditional and popular Vietnamese dish. I like to cook down the caramel sauce until its tacky on the shrimp to make it ultra savory and finger licking good!

This is the only teriyaki recipe you’ll need.

Today we are making homemade, restaurant style teriyaki sauce. Then we’re going to air fry some Alaskan Copper River Salmon from Alaskan Salmon Co., pour on that sweet and savory sauce, and pair it with steamed bok choy and white rice.

This super easy sauce is a simple combination of soy sauce, mirin, sugar and rice wine.

It’s also so well balanced that it goes great on any protein like chicken, tofu or beef!