Watch how to make it here If you’re a fan of avocado toast, why not try a Vietnamese avocado smoothie? This super creamy drink or dessert is perfect any time of the year. Blended with sweetened condensed coconut milk and soy milk, it’s very smooth Read more
Watch how to make it here Have you tried chayote? This squash hails from Central America and is a delicious alternative to zucchini or butternut squash. This recipe will show you how easy it is to prepare chayote. A few notes: Chayote can be found Read more
Watch how to make it here Bánh xèo is one of the most delicious Vietnamese street foods out there. It is a great example of the taste and textures commonly found in Vietnamese food: savory and sweet, soft and crunchy, and fresh and fried. It Read more
Watch how to make it here If you’re a fan of avocado toast, why not try a Vietnamese avocado smoothie? This super creamy drink or dessert is perfect any time of the year. Blended with sweetened condensed coconut milk and soy milk, it’s very smooth Read more
Watch how to make it here Have you tried chayote? This squash hails from Central America and is a delicious alternative to zucchini or butternut squash. This recipe will show you how easy it is to prepare chayote. A few notes: Chayote can be found Read more
Watch how to make it here Bánh xèo is one of the most delicious Vietnamese street foods out there. It is a great example of the taste and textures commonly found in Vietnamese food: savory and sweet, soft and crunchy, and fresh and fried. It Read more
Watch how to make it here The key to crispy tofu lies in the stage before cooking: pressing tofu until no water is remaining. Here is a tofu press method with the equipment you already have in your kitchen! When I first started cooking tofu, Read more
Watch how to make it here In Cantonese cooking, this ginger garlic scallion oil is traditionally served with poached chicken. To make this dish vegan, the silken tofu replaces the chicken and serves as the perfect blank slate for this rich and appetizing sauce. This Read more
Watch how to make it here This Vietnamese-inspired rice paper spring roll recipe is stuffed with a delicious vegetable filling: taro, carrots, wood-ear mushrooms, and more. It’s shallow-fried to be perfectly crispy and crunchy with every bite. Pair it with my sweet-chili sauce and enjoy! Read more
Watch how to make it here This tofu recipe is the perfect blend of sweet and spicy. Combined with shitake mushrooms and bell peppers for texture, this tofu recipe is irresistible! Notes: Firm or extra firm tofu will work well in this recipe. If preferred, Read more
Watch video here I started cooking almost a decade ago and it has been the greatest life skill that has shaped my life for the better. In that time, I have also learned a lot from the good to the bad. From spoiled groceries to Read more
Watch how to make it here Here’s my quick 2-minute vegan ‘fish’ sauce recipe full of salty, savory, and umami flavor. This is a delicious sauce that is perfect to serve with salads, spring rolls, noodles, and rice dishes.
Watch how to make it here This lemongrass tofu might be the best way to enjoy tofu. The lemongrass gives off a lemon aroma and citrus flavor that is unique to Vietnamese cooking. Serve it with steamed white rice and enjoy! A few notes: Some Read more
