I love a good dip or charcuterie board, but if you want to spice up your appetizer game or win a “most unique appetizer” competition, here is a wonderful dish from Huế. My dad’s side of the family hails from Huế – the former imperial […]
‘Crème brûlée’ is one of the most classic French desserts that probably don’t need a description. To this day, a vast majority of French restaurants have their version on their menu. Our fusion recipe adds some strong Vietnamese drip coffee to the traditional custard, which […]
A delicious Hà Nội speciality: a warm savory rice flour pudding topped with ground pork, mushrooms, crispy fried shallots, herbs, and a tangy savory sauce.
A bowl of “canh” – soup (often vegetable-heavy) is a necessity for a traditional Vietnamese dinner. We eat bits of the soup in between other dishes at the table and particularly at the end when we pour the broth over the last bit of rice […]
A staple of French familial cuisine, ‘croque-monsieur’ (literally “bite-mister”) originated as a quick snack in French cafés and you can still find it at numerous restaurants in Paris. Besides the ham and cheese, the key is the ‘sauce béchamel’, which gives that creamy texture to […]
A Northern Vietnamese noodle soup that looks deceptively simple with its neat sections of toppings: shredded poached chicken, giò lụa (Vietnamese pork roll), fried egg, shiitake mushrooms, ruốc tôm (shrimp floss), and herbs. Like with Korean japchae, each component of bún thang is prepared separately […]
If you grew up in a family that’s anything like mine, you don’t know how to cook for fewer than 5 people and you have a fridge full of leftovers after Tết. This year, with everything going on, my mom told me she and my […]
Unique yet comforting soup with dried bamboo and pork ribs/trotters. A well-loved dish for Tết/Lunar New Year, especially in Northern Vietnam.
Crunchy and tangy balanced with a hint of pepperiness, these Vietnamese pickled mustard greens are the perfect accompaniment to your dinner, especially during Tết.
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.