Star Anise is a dried aromatic flower found in many Vietnamese recipes. Learn the basics of where, what, how, and why we use them…

Dim Sum buns made vegan. A fluffy, chewy, tender bao made with meaty like King Trumpet mushrooms. Filled with a sweet, savory, sticky char…

Fluffy, chewy, tender bao buns filled with real steamed taro- slightly sweetened with coconut milk and just a hint of sugar. The best part is it happens to be vegan. These taro baos are great as a school snack, dessert, or part of your dim sum collection...

A picture perfect recipe to guide you to perfect homemade gua baos. A great gua baos should not absorb liquid, get mushy or break in half. It should be soft and tear when pulled. Depending on the application, it should not be overly sweet. They should be small, white, hand sized, steamed doughy buns …

This recipe for fried wings works because the wings are lightly marinated, deep fried then added into a pan tossed with toasty bits of garlic, fried shallots, green onions, Maldon sea salt chips and optional heat. Don’t let the simplicity in this dish fool you. It’s incredibly addicting…

Xa xiu chay is a guilt free version of its traditional meat counterpart. This flavor packed, beautiful deep red barbecue is made without powder packets and food dye. Sweet, peppery, savory, Cantonese style barbecue…

The Most Well Known Vietnamese Condiment. Bright orange and juicy white root vegetables cut into matchsticks, soaked in a sweet and sour brine, are the most popular Vietnamese condiment. They brighten savory dishes, cutting through salt adding freshness to balance flavors…

Hu Tieu is a Southern Vietnamese noodle soup. It’s popular because it’s not as medicinal as pho. All of the things that make pho smell the way it does, from star anise, cloves, cinnamon, this infamous soup has none. The recipe’s broth boasts a beautiful, rich, velvety, soup with a slightly chewy noodle…

Hu Tieu Dai is a type of noodle used specifically for a noodle soup popular in the southern provinces of Vietnam. Learn the basics of where, what, how, and why we use them…

These sweet pickled bright green jalapenos can be found tableside in most Chinese/Viet Noodle houses. They’re the perfect condiment for piping hot noodles and really aren’t spicy. They have just the right amount of acidity…

Nước Lèo is a beautiful stock, rich with pork, chicken or a combination of the two. It’s most commonly a pork stock, and really is used in a variety of dishes that aren’t pho related. It has a multitude of names. When making this stock the goal is a rich, clear, and velvety stock…..

Homemade Vietnamese savory sticky rice. This recipe is easily adjustable to your preference. The key is learning how to flavor and scent the rice for good mix-ins or topping…

Jicama is a white starchy tuberous ingredient, commonly used in Vietnamese recipes. Learn the basics of where, what, how, and why we use them…

A traditional Vietnamese chili paste that's smoky, fragrant, and hearty. Make it fiery hot or omit heat for a family friendly version. With or without heat, it will spruce up any protein as a marinade, or turn plain pasta to an incredible last minute...

Xôi Lá Dứa is pandan infused sticky rice. Learn how to perfect glutinous rice. Which is anything, but gluten. It’s a fairly easy Vietnamese snack. This sticky rice is lightly sweetened, and perfectly plump. Topped with subtly sweet coconut…..

Dessert Toppings. When you think about a typical ice cream sundae, you often think about hot fudge sauce, roasted peanuts and a cherry on top. Muối Mè is a salty, sweet roasted sesame seed topping that’s typically crushed….

Phở is the most well known soup affiliated with the Vietnamese culture. The aromas of this broth is very distinctive. Served piping hot, with perfectly poached chicken. It’s topped with fresh herbs to offset the heartiness of the aromatics. This noodle soup is a star. If you’re looking for a good solid fool proof pho recipe that will impress a Vietnamese Grandma, this is it…

Tangy, Savory, and Bright. Infuse a little bit of the Mediterranean in every meal. This creamy dressing is a great way of amplifying pasta, salads, marinades, poultry, fish, and even steamed or roasted vegetables. It’s gourmet without the dishes…

Preserved lemon vinaigrette that is creamy, bright, tangy, and fermented. Paired with artichoke hearts and Kalamata olives for a quick, easy, gourmet Mediterranean meal. The best part, it takes less than 20 minutes to bring it together…

Why? Because who doesn't love salt and lemons? They're great to have on hand for Moroccan in a pinch, and I've even known some to use them to make salad dressing out of it. Preserved lemons is fermented and bonus, it’s a probiotic. You’ll get use out of salty, tangy, and bright flavors while getting the additional bonus of gut health…