Cooking for Myself While Wintering
Long stretches of grey skies and low temperatures drag my mood down during the cold months. To ease the winter blues and fight the urge …
Ushering in the Year of the Rabbit
We recently entered the Year of the Rabbit. For me, Tết (Lunar New Year) is another opportunity for renewal and resetting. I marked the occasion …
[My Life in Paris] Easing into Winter
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 …
[My Life in Paris] Autumn Reset
Already, we find ourselves at the tail end of the year. I spent a good part of this year stuck in an unbending state of …
Five Drinks to Stay Cool This Summer
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.
Xá Xíu Chay | Char Siu Seitan
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.
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.
Lemongrass Tofu Noodle Bowl & Weekend in Normandy
Before lightly frying the tofu, the surface is dusted with turmeric and coated them with minced lemongrass and chili peppers. The fried tofu and vermicelli rice noodles sit on a bed of chopped lettuce and fresh aromatic herbs. The noodle bowl is dressed with a drizzle of a Vietnamese fish sauce mix before serving. This is an ideal summer dish that minimizes stove and prep time, yet doesn’t skimp on flavor.