Poulet à la moutarde | Mustard Chicken
The simplicity of this French classic makes for a quick, yet delectable weeknight meal. Served with rice and a side of greens, this mustard chicken will satisfy just about any appetite!
Cake Salé au Poulet et Curry | Chicken Curry Savory Cake
This variation of the French cake salé | savory cake infuses the flavors of a traditional Vietnamese chicken curry into a radiantly colored loaf. You’ll often find such savory cakes served alongside apéritifs during the cocktail hour. Given how easy they are to make and their versatility, they also make an ideal hors-d’œuvre for picnics or potlucks. They travel well and can be served warm, room temp or even cold.
Roasted Chicken Legs with Lemongrass & Curry
Whipping up a satiating weeknight meal doesn’t have to be a complicated affair. Preparing these roasted chicken leg quarters with lemongrass and curry require minimal time and effort and only a few kitchen staples.
Khổ Qua Xào Trứng | Sautéed Bitter Melon & Scrambled Eggs
Bitter melon is a gnarly looking veggie with a pungent bitterness to match, which may deter the uninitiated palate. Nonetheless, I invite you fearless eaters out there to broaden your palate and test your palate’s threshold for bitterness.
Vietnamese Basil Seed and Malva Nut Drink
One of my favorite ways to stay cool during this past summer’s heatwave is with this Vietnamese basil seed and malva nut drink. The basil seeds (hột é) look very similar to chia seeds, but they are slightly smaller and don’t need to soak for as long. The seeds are often paired with malva nuts (đười ươi), which puffs into an algae-looking blob. It, too, has a slightly gelatinous texture and imparts a subtly earthy flavor. Both seeds have a very mild flavor, so the drink needs a little bit of sugar to give it more body.
Vietnamese Green Papaya Salad | Gỏi Đu Đủ Tôm Thịt
Dressed with a traditional nước mắm sauce, this simple yet zestful green papaya salad (gỏi đu đủ tôm thịt) topped with pork belly and shrimp will take your taste buds on an unforgettable flavor adventure that will have you begging for more once you empty your plate!
Roasted Bell Pepper and Leek Quiche
The ease and versatility of quiches make for a delicious Sunday afternoon lunch or a light weeknight meal. You can add virtually any combination of ingredients you like to them. For this quiche, roasting bell peppers brings out their sweetness, which complements the savoriness of the feta and sautéed leeks. Paired with a simple green salad, this roasted bell pepper and leek quiche will certainly satisfy just about any appetite!
Hainanese Chicken Rice | Cơm Gà Hải Nam
When the inhabitants of China’s Hainan Province migrated to Southeast Asia, they brought with them one of the province’s most notable culinary exports, Hainanese chicken rice. The eponymous dish made a mark on essentially all cuisines in this region. In Vietnamese cuisine, this delectable chicken and rice dish is known as cơm gà hải nam. It’s such a simple dish composed of few ingredients, yet tastes exquisitely delicious.
The Cutest Deviled Easter Egg Chicks
What could possibly be cuter than transforming classic Easter deviled eggs into a mother hen and a flock of baby chicks? Making these Easter egg appetizers require a bit of dexterity and patience, but the final outcome will give you a good giggle! This family of chicks will no doubt add a bit of glee to your dining table and amuse your guests. Even the pickiest of eaters will have a hard time resisting these little cuties!
Bánh Giò | Vietnamese Rice Flour and Pork Pyramid Dumplings
Bánh giò is a Vietnamese rice flour dumpling filled with ground pork sautéed with wood ear mushrooms and shallots. The pyramid shaped dumplings are wrapped and steamed in banana leaves, which give the rice flour dough a greenish hue and a slightly floral leafy aroma. This North Vietnamese specialty is not a bite-sized dumpling like potsickers. One dumpling can be a meal in itself and is commonly eaten for breakfast. They can also be enjoyed as a snack or light meal at anytime during the day. The dumplings are served warm and can be eaten straight out of the banana leaf without any sauce or garnishes. They can also be dressed up with Vietnamese ham and slices of cucumber.
How to Make Chouquettes
Chouquettes are a choux pastry without any filling and adorned by sucre perlé (pearl sugar). This quintessential French snack is often enjoyed by children and adults alike. The light and airy puff will have you reaching for one after another!
Chả Giò Chay | Vegetarian Egg Rolls
Though meatless, these vegetarian egg rolls are far from bland, especially when served over a bed of vermicelli noodles and fresh Vietnamese aromatic herbs and dressed with a nước mắm sauce.
Curried Cauliflower Soup with Coconut Milk
February tends to be the coldest month in Paris. I like to keep warm with this cauliflower soup when I’m craving a satisfying, yet fuss-free meal.
How to Make Vietnamese Caramel Sauce
This liquid gold is what gives Vietnamese dishes that glistening deep amber hue. It is added to dishes such as caramelized ginger chicken, caramelized pork ribs, and braised pork belly and eggs. Learn how to make this Vietnamese caramel sauce with this easy to follow recipe.
Sườn ram | Caramelized pork ribs
My version of these caramelized ribs differ slightly from my grandma’s in that they don’t have any added minced lemongrass nor chili peppers. I instead add chopped green scallions in their place. I’ve noticed that a few recipes out there include fish sauce, but my family’s version of this savory, slightly sweet dish doesn’t include any.
Cà Ri Gà | Chicken Curry
This Vietnamese chicken curry dish was no doubt influenced by the small Indian population that took up residence in Vietnam. Our interpretation of curry, however, differs from the Indian curries that I have had. While Indian curries tend to be thicker and more sauce-like, the Vietnamese version is more like a broth, which yields a slightly less pungent flavor.
Pork Rib Ragu
This Vietnamese ragu was among the many one-pot dishes that she would make for my brother and me when we were kids. This hearty dish is typically made with chicken, but I prefer to make it with pork ribs, which yields a much richer broth.
Chả Hấp Chay | Steamed Tofu Pâté
Chả Hấp Chay (steamed tofu pâté) is a vegetarian take on the classic Vietnamese chả trứng hấp, which is a steamed egg meatloaf with ground pork. This meatless version is composed of tofu, onions, wood ear mushrooms, beanthread noodles, and fermented tofu, which imparts a satifying umami flavor. The steamed tofu dish is vegetarian and vegan friendly and best enjoyed with a side of steamed white rice and sautéed greens.
Tofu & King Oyster Mushroom Stew
Similar to bò kho in flavor (beef stew) but much quicker to make, fried tofu and king oyster mushrooms are simmered in a broth seasoned with lemongrass, chilis and a blend of spices. The king oyster mushrooms add a satisfying meaty texture, while the combination of chili peppers and spices gives a bold depth of flavor. The dish packs such a punch that you may even forget that you’re eating a vegetarian dish!
Ginger & Clove Madeleines
These ginger and clove madeleines are a simple twist on French MOF President Philippe Urraca’s recipe from his most recently published opus. The recipe yields madeleines with a perfectly rounded dome. These madeleines will surely indulge your sweet tooth and may even elicit a Proustian moment of nostalgia.
