If you want to experience the authentic flavors of Vietnam's traditional home cooking, try this sweet and sour tamarind fish soup. This vibrant and flavorful soup is made with your choice of fish, tamarind, fresh vegetables and aromatic herbs. Enjoy with steamed white rice for a complete meal.
Read MoreHere’s a cheat version of Vietnamese sweet coconut purple sticky rice using a rice cooker. There’s no need for overnight soaking and no need for a steamer with the perfect size holes. All you need is what you probably already have, a rice cooker.
Read MoreA classic and simple Vietnamese kabocha squash or pumpkin soup with minced shrimp. A hearty soup that's perfect for the fall and winter months.
Read MoreCa Chien Xi Dau is a simple Vietnamese-style fried fish with a sweet and savory soy glaze. Lightly marinated fish fried to crispy perfection, this fish recipe is pew-pew-shot-gun-finger-tips delicious. Have this fish with a bowl of steaming hot rice and freshly sliced cucumbers for a quick and delicious meal.
Read MoreAnnatto oil, also known as Achiote Oil and Atsuete Oil, is a natural orange-red food dye used in many Asian and Latin cuisines.
Read MoreBraised to soft gelatinous perfection with plenty of delicious broth, this sweet and savory pork belly and egg dish is childhood comfort food. Enjoy with steamed rice for the ultimate taste of Vietnamese home cooking.
Read MoreIt's starting to feel like Summer! The weather is finally warming up. The birds are chirping. The kids are playing outside and the neighbors are walking around half-naked. More importantly, the garden is blooming. The other day, I harvested my first Opo Squash (Bầu). I'm so proud of it because it's the first ever Opo Squash that didn't die as soon as it got started. Opo Squash, also known as Calabash Gourd or White Gourd, grows on vines and can grow up to the size of a baseball bat if you let it. Not only can you use it as a lethal weapon, Opo Squash can be used in a traditional Vietnamese side dish, Opo Squash and Shrimp Soup (Canh Bau Tom).
Read MoreThis oven-roasted pork belly is surprisingly easy to make at home. This recipe will yield a juicy interior with a crispy crackling skin. It’s a taste of Chinatown without ever having to leave the house.
Read MoreMy favorite breakfast item during my stay in Vietnam was Xoi La Cam, a sweet version of glutinous rice. Xoi La Cam is made from naturally dying the rice grains purple/magenta from boiling Magenta leaves. It is then steamed with coconut milk and sugar, then topped with a mixture of freshly grated coconuts, toasted sesame seeds, roasted peanuts, sugar and salt.
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