These Huế rice cakes are steamed in small round ceramic dishes, then topped with mung beans, shrimp floss, pork crackling, and scallion oil.
Mains
Dishes that can stand on their own and fill you up!
Bánh chưng Tết • Vietnamese glutinous rice cake for Lunar New Year
A square glutinous rice cake filled pork belly and mung beans, wrapped and cooked in leaves. It is an absolute must-have for Tết, particularly in the North of Vietnam.
Thịt đông • Vietnamese pork aspic (meat jelly)
An aspic (meat jelly) from the Northern region of Vietnam. It is traditionally made and served in the winter, especially for Tết. The main ingredients for this dish are pork, wood-ear mushrooms, and shiitake mushrooms.
Pot-au-Feu • French Beef Stew
One of the most traditional recipe in French cuisine, and a typical fall and winter dish. Pot-au-feu is quintessential to modern French cuisine and is definitely one of our national dishes. Until the 18th century, this dish was exclusively regarded as “poor man’s food” before […]
Thịt kho musubi • Vietnamese braised pork belly musubi
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.
Thịt kho tàu • Vietnamese caramel braised pork
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 […]
Cua lột rang trứng muối • Salted egg soft-shell crabs
Remember those beautiful salted duck eggs that we made? We promised that we would share some recipes with you can make with them and here is an amazing one. We were lucky enough to snatch some last-of-the-season soft shell crabs and knew we had to […]
Cá kho tộ • Claypot braised fish
“Kho tộ” refers to the Vietnamese method of braising food in a clay pot, rather than a specific combination of seasonings or flavors. This means you will find many variations of “cá kho tộ” in Vietnam- differing between regions and families. That being said, most […]
Trứng ngâm nước mắm • Fish sauce marinated eggs
A Vietnamese take on Korean mayak eggs. These jammy soft-boiled eggs are umami, sweet, and salty- with bold aromatics.