Beautiful thick slabs of pork belly are briefly pan-fried, then quick-braised in the tried-and-true Vietnamese mixture containing fish sauce, sugar, and aromatics. They are then placed on blocks of plump and sticky medium grain Calrose rice along with a dash of furikake, then wrapped up into a perfect parcel with a sheet of nori.
Bắp xào is a beloved street food in Vietnam: succulent summer corn stir-fried with tiny shrimps or bacon bits, green onion, fish sauce, and butter.
If phở is the most iconic restaurant Vietnamese dish, thịt kho is probably the most iconic home cooked Vietnamese meal. It is the perfect balance of sweet, savory, and fatty. “Kho” is the quintessential Vietnamese cooking method of braising food low and slow- traditionally in […]
Wonder what is the secret sauce to beautiful Vietnamese braised dishes like Thịt Kho Tàu or Cá Kho Tộ? “Kho” is the Vietnamese cooking method of braising food low and slow- traditionally in a clay pot. You can kho meat, fish, tofu, veggies- really anything! […]
Looking for an easy-to-make, eye-catching, and delicious dessert for your next summer party? This ricotta and berry mousse will surely wow your guests! We love summer because of the beautiful weather, but fresh berries from the farmers’ market are just as important of a reason. […]