Vietnamese Baked Honeycomb Pandan Cake (Bánh Bò Nướng Trứng Rễ Tre Lá Dứa)

A delicious Vietnamese baked honeycomb pandan cake. It is made primarily with eggs, pandan, coconut milk, rice flour and tapioca starch. The cake has a light, springy, and airy texture with a burst of pandan and coconut flavor.

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Sweetened Coconut Milk Sauce for Asian Desserts (Nuoc Cot Dua An Che)

You will often find Vietnamese desserts topped with a rich and sweet coconut sauce called Nuoc Cot Dua. I like to call this sauce the Asian whipped cream. It is made by simmering coconut milk and sugar, and thickened with a bit of tapioca starch. Pandan leaves (the vanilla extract of Southeast Asia) is then added to steep and flavor the sauce.

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Vietnamese Mung Bean Pudding (Che Hoa Cau)

My favorite Vietnamese dessert (chè) is the simplest of them all: Chè Hoa Cau. It is named after the flowers of an Areca Nut Palm Tree because of the resemblance of the cooked mung beans to the flower petals. The main ingredients are mung bean and coconut milk. It's simple, sweet and delicious.

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Sea Snails in Coconut Milk (Ốc Len Xào Dừa)

My favorite street food snack is sea snails in spicy coconut milk (Oc Len Xao Dua). Cooked in coconut milk with fresh lemongrass, garlic, Vietnamese Coriander (Rau Ram), and chili, this dish is packed full of flavors.