Japanese fraisier is a much lighter take on the traditional French fraisier. It is composed of a couple layers of genoise, whipped cream, and of course, strawberries, whereas the French version is filled with a mousseline cream (pastry cream + butter). Check out this recipe from the 2015 issue of Fou de Pâtisserie.
Open the fridge in any Vietnamese household and you are sure to find a jar of nước mắm. I’m not talking about the pure bottled stuff, but rather the mix that accompanies many dishes on our dining table. It is often served as a dipping sauce for (eggrolls) or as a sauce drizzled over dishes, such as cơm tấm bì (broken rice with shredded pork) or bánh xèo (savory crêpes ).