Decadent yet airy- this iconic French mousse au chocolat is a classic, which can be made two ways: with egg whites or heavy cream.
A simple but flavorful and comforting soup from Northern Vietnam- traditionally made with eggplant, tomato, fried tofu, and pork (but can easily be veganized). What makes this soup really special is the tía tô – purple perilla leaves.
Salted duck eggs are one of those ingredients that instantly levels up a dish, whether it’s a bowl of congee, fried tofu, or a steamed bun. Yet they are incredibly easy to make- you basically just need duck eggs, salt, and time.
Pêche Melba has definitely been my favorite dessert I’ve made this summer season! We love the freshness from the peaches, the sweetness from the raspberry ‘coulis’, and the refreshing taste from the ice cream. This was actually the dessert we made for our joint-birthday party […]
Physically we’re back in good old Indiana, but mentally- we’re still dreaming about eating a steaming bowl of bún ốc on tiny plastic stools in Hà Nội, sipping a glass of wine while cruising down the Sài Gòn river in HCMc, hiking up a a few […]
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! […]
Two food fanatics cooking and eating our way around the world. Born and raised in Vietnam and France, respectively, our obsessions with food are deeply ingrained in our DNAs.