As we turned the page on 2022, I reflected on how I’d like my new year to unfold. I generally don’t make resolutions, but I …
Sub-zero temperatures arrived a bit early this winter. That means lots of hot drinks and hearty dishes to stay warm. I preserved some organic lemons …
A delectable banana bread with cinnamon, toasted walnuts and crème fraîche that is perfect for breakfast or an afternoon snack.
To keep cool and hydrated during this scorching summer heat, I’ve been slurping these Vietnamese drinks: iced coffee with condensed milk, chilled artichoke tea, basil seeds & malva nuts, avocado smoothie, and grass jelly.
This xá xíu chay (vegetarian char siu) is a satisfying stand in for the meat version of pork char siu. It can be served in a number of dishes, such as stir-fried chow mein noodles, steamed buns, Vietnamese sandwiches, etc.
When I’m craving something light and flavorful, yet am feeling unmotivated to cook, this is the dish I turn to. Pad see ew is simply flat rice noodles stir-fried with soy sauce. My meatless version with fried tofu and mikado spinach only takes 15 minutes to whip up, making it an ideal work from home lunch or satisfying weeknight dinner after a demanding work day.
This spicy lemongrass king oyster mushroom dish is a meatless version of gà xào sả ớt (lemongrass and chili chicken). Although the cooking time is much shorter than that of the chicken dish, it’s equally as flavorful and delicious.
This savory sweet tart makes for a quick & effortless meal that is delightfully satisfying paired with salad greens and a glass of sweet white wine.
There are a handful of dishes that I turn to time and again because I can make them in my sleep. The simplicity and familiarity of these dishes wrap me in a soothing blanket of comfort with every bite. When I’m low on creativity and motivation, I pull from my repertoire of these tried and true dishes. Bún riêu is among those dishes for me because I can whip it up in no time. Not only does it require minimal effort, it also has a satisfying combination of savory + slightly tart + umami flavors that hits the spot every time!
Leftover stuffing of ground pork, foie gras, chestnuts, egg and browned onions deglazed with cognac make the perfect filling for pâté chaud meat pies.