Wow, Bun Cha!  This is one of my favorite childhood dishes. It's also a classic Vietnamese street food made of caramelized pork meat patties, served with vermicelli noodles, fresh herbs and a tasty nuoc cham (a tasty quintessential Vietnamese dipping sauce). 

What you didn't know, is that this dish, is entirely plant based! 

Cooking lobster can be a bit intimidating but broiling lobster splits in the oven makes it much easier. I got frozen lobsters that have been cleaned and split in half.  Then all I have to do is broil and douse them in an herby melted butter. For the herb butter, I like to melt down butter and then stir in some fresh cilantro, minced garlic, a pinch of salt, lemon zest and a little bit of red chili.

There's many ways of cooking the razor clams including steaming, baking, and broiling them whole in their shells. One of the most popular methods is steaming them in a Vietnamese butter/wine sauce with scallion onions and garlic.

Fresh New Zealand cockles/clams are simmered in an aromatic sauce garnished with fresh coriander, scallions, ginger and Thai red chilis. Click to read more and for recipe!

Perfectly peeled eggs every time!

I’ve tried every method from baking soda, to adding vinegar and salt in boiling water but for me I only prefer one method. If you haven’t tried steaming your eggs, you will now. Try steaming them for 13 minutes then dunking them in an ice bath for 5 minutes. Then crack and lightly roll eggs to crush the shells more. The result is perfectly peeled eggs every time!

Air fried Falafels- My favorite way to cook these delicious chick pea patties!  Perfect accompaniments for these are fresh pickled red cabbage and a tasty tahini sauce to these crispy delights. Click through for recipe!

It’s pumpkin season and one of my favorite sweets is Pumpkin Bread with a cream cheese glaze.

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.