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

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…

Chinese celery is commonly used in Vietnamese recipes. Learn the basics of where, what, how, and why we use them…

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…..

Daikon is a Vietnamese staple vegetable. It’s used in many Vietnamese recipes. Learn the basics of where, what, how, and why we use them…

Quail eggs are commonly used in Vietnamese recipes. Learn the basics of where, what, how, and why we use them…

Tôm Khô aka Dried Shrimp is commonly used in Vietnamese recipes. Learn the basics of where, what, how, and why we use them…

Spearmint is found most commonly on a Vietnamese table in a pile of fragrant and fresh herbs. Learn the basics of where, what, how, and why we use them…

Lime leaves are incredibly aromatic. Used in essential oils and found in many Vietnamese and South Eastern Asian cooking. Learn the basics of where, what, how, and why we use them…

Húng quế is found most commonly on a Vietnamese table in a pile of fragrant and fresh herbs. Learn the basics of where, what, how, and why we use them…

Rau Răm is found most commonly on a Vietnamese table in a pile of fragrant and fresh herbs. Learn the basics of where, what, how, and why we use them…

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...

The creme anglaise of the Viet World. Coconut Milk Sauce is a simple addition to most Vietnamese Desserts. Many Viet treats such as a variety of chè (a soup-y like dessert served hot or cold), bánh ngọt (both steamed and baked), or….

Tỏi phi also known as crispy fried garlic is as good as it sounds. Fresh garlic, chopped and perfectly fried, making this a savory eater’s sprinkling heaven. A Vietnamese basic essential that elevates most every dish. The effort is rewarding and with an easy failproof outline to help prevent ….

Vietnamese Fried Shallots, also known as Hành Phi. It is the perfect condiment to any rice, soup, salad or noodle dish. Learn how to fry it perfectly every time and how to use dried versus fresh in a pinch. This how-to is packed full of easy information to help you prep, fry, and store for…