Recipes

Ingredients

½ cup strong phin coffee, 1 tbsp condensed milk, 6 oz Fairlife milk, 2 oz vanilla protein shake, ice, optional vanilla cold foam.

Method

Stir the condensed milk into the hot coffee, add milk and protein shake, shake with ice, then pour over fresh ice.

Ingredients

½ cup strong phin coffee, 3 oz coconut milk, 1½ tbsp condensed coconut milk, ice.

Method

Stir the coffee with condensed coconut milk, add coconut milk, shake with ice, and serve cold.

Ingredients

2–3 tbsp Vietnamese coffee brewed with a phin, 2 tbsp condensed milk, ice.

Method

Brew directly over condensed milk, stir thoroughly, then pour over ice.

Ingredients

1 tbsp condensed milk, 5 oz milk, ice, 1 espresso or phin shot, 1 tsp matcha, 1½ oz hot water.

Method

Whisk matcha with hot water. Build condensed milk, milk, and ice first, add coffee, then finish with matcha.

Ingredients

1½ tsp matcha, 2 oz water at about 175°F, 6 oz milk, 1 tbsp vanilla or cane syrup, ice.

Method

Whisk matcha until smooth, add syrup and milk over ice, then pour matcha on top.

Ingredients

3 strawberries + 1 tbsp sugar or 1½ oz strawberry purée, 6 oz milk, 1½ tsp matcha, 2 oz hot water, ice.

Method

Add strawberry to the cup, fill with ice and milk, then top with freshly whisked matcha.

Ingredients

1½ tsp matcha, 2 oz hot water, 6 oz coconut milk, 1 tbsp coconut or vanilla syrup, ice.

Method

Whisk matcha, combine coconut milk and syrup over ice, then pour matcha on top.

Ingredients

½ cup Vietnamese coffee, condensed milk to taste, ice, 2 oz milk or cream, 1 tsp matcha, 1 tsp vanilla.

Method

Prepare iced Vietnamese coffee, froth the matcha, milk or cream, and vanilla together, then spoon or pour the foam on top.

Ingredients

2 espresso shots, 6 oz Fairlife milk, 2 oz vanilla protein shake, 1 tbsp pumpkin spice syrup, ice, vanilla cold foam, cinnamon.

Method

Shake espresso, milk, protein shake, and syrup with ice. Pour over fresh ice and finish with cold foam and cinnamon.

Ingredients

2 espresso shots, 6 oz Fairlife milk, 2 oz vanilla protein shake, 2 tsp coconut syrup, 1 tsp vanilla syrup, ice, vanilla cold foam.

Method

Shake everything except the foam with ice, pour over fresh ice, and top with vanilla cold foam.

Ingredients

2 espresso shots, 6 oz Fairlife milk, 2 oz vanilla protein shake, 1 tbsp cake-batter syrup, ice, vanilla cold foam, sprinkles.

Method

Shake espresso, milk, protein shake, and syrup with ice. Top with foam and a small amount of sprinkles.

Ingredients

2 espresso shots, 6 oz milk, 1 tbsp cookie-butter syrup, 1 tsp brown-sugar syrup, ice, cold foam.

Method

Mix espresso with syrups, add milk and ice, then finish with cold foam.

Ingredients

2 espresso shots, 6 oz milk, 2 tsp banana syrup, 1 tsp brown-sugar syrup, ¼ tsp vanilla, a tiny pinch of cinnamon, ice, cold foam.

Method

Mix espresso with syrups, vanilla, and cinnamon. Add milk and ice, then top with cold foam.

Ingredients

2 espresso shots, 7 oz milk, 1 tbsp vanilla syrup, ice.

Method

Stir syrup into espresso, add milk and ice, and serve.

Ingredients

2 espresso shots, 7 oz milk, 1 tbsp caramel syrup, ice.

Method

Stir caramel into espresso, add milk and ice, and serve.

Method

1. Standard vanilla cold foam: froth 3 tbsp heavy cream + 2 tbsp milk + 1 tsp vanilla syrup until thick but still pourable.
2. Lighter protein foam: froth ¼ cup Fairlife milk + 2 tbsp vanilla protein shake.

Ingredients

Vegetarian Vietnamese baguette with seasoned tofu or mock meat, pickled carrot and daikon, cucumber, cilantro, jalapeño, and vegetarian mayo.

Method

Pan-sear the tofu with soy sauce, garlic, a little sugar, and black pepper. Warm the baguette, spread mayo, add tofu, pickles, cucumber, cilantro, and jalapeño, then serve immediately.

Ingredients

Fresh vegetarian rice-paper rolls with tofu, rice vermicelli, lettuce, cucumber, carrot, mint, and a peanut or light dipping sauce.

Method

Soften rice paper briefly in water, layer the fillings, fold the sides in, roll tightly, and serve fresh with dipping sauce.

Ingredients

Broth: 2 lbs (1 kg) beef bones (marrow or knuckle), 1 lb (500 g) beef brisket or chuck, 1 onion (halved), 3-inch piece ginger (halved lengthwise), 3–4 star anise, 2 cinnamon sticks, 4–5 cloves, 1 tbsp coriander seeds, 1 tbsp fish sauce (or to taste), 1 tbsp sugar (optional), salt to taste, 4 quarts (4 liters) water

Soup: 1 lb (500 g) rice noodles (bánh phở), ½ lb (250 g) beef sirloin, thinly sliced (freeze 15 minutes first to slice thinly)

Garnishes: bean sprouts, Thai basil, cilantro, lime wedges, sliced green onions, hoisin sauce, sriracha, sliced chilies (optional)

Method

1. Blanch: cover the bones and brisket with water, boil 5 minutes, then drain and rinse to remove impurities.
2. Char the onion and ginger over an open flame or in a dry pan until blackened. Peel off the burnt parts.
3. In a clean large pot add the bones, brisket, onion, ginger, spices, and water. Bring to a boil, then simmer 3–4 hours, skimming foam and fat for a clear broth.
4. Remove the brisket after 1½–2 hours when tender; slice thinly and set aside.
5. Season the broth with fish sauce, sugar, and salt.
6. Soak the rice noodles in warm water 20 minutes, then cook according to the package. Rinse under cold water.
7. Divide the noodles into bowls, top with raw sirloin, brisket, and green onions, then pour the hot broth over to cook the raw beef. Add garnishes and sauces.

Notes

Phở Gà (chicken): use chicken bones and chicken breast or thighs instead of beef.

Vegetarian: use vegetable stock and add mushrooms, tofu, or seitan.

Making the broth a day ahead gives a deeper flavor.

Ingredients

Broth: 4–5 lbs beef bones (knuckle, oxtail, or neck), 1 onion (halved), 3-inch piece ginger (halved), 5–6 star anise, 3–4 cinnamon sticks, 2–3 cloves, 1 tbsp coriander seeds, 1 tbsp fennel seeds, salt and sugar to taste

Noodles: 1 lb rice noodles, 2 tbsp vegetable oil

Toppings: 1 lb beef (thinly sliced), ½ cup sliced green onions, ½ cup chopped cilantro, ½ cup chopped basil, ½ cup bean sprouts, 2 limes (wedges), hoisin and sriracha to taste

Method

1. Heat the oven to 425°F. Roast the bones on a baking sheet 30–45 minutes until browned and fragrant.
2. Bring 6–8 quarts of water to a boil, add the roasted bones, and simmer 10–15 minutes to remove impurities.
3. Remove and rinse the bones under cold water. Discard the water and rinse the pot.
4. Return the bones to the pot with the onion, ginger, spices, salt, and sugar. Cover with water and bring to a boil.
5. Reduce the heat and simmer 3–4 hours, skimming any foam.
6. Meanwhile, cook the noodles according to the package, rinse under cold water, and toss with the oil.
7. Thinly slice the beef.
8. Strain the broth through a fine-mesh sieve, return it to the pot, and bring back to a boil.
9. Put noodles in each bowl, top with beef, green onions, cilantro, basil, and bean sprouts, and ladle the hot broth over.
10. Serve with lime, hoisin, and sriracha.

Notes

Sliced jalapeño, Thai basil, or onions are good extras. Chicken or vegetable broth can replace the beef broth.

Ingredients

Broth: 8 cups low-sodium beef broth, 1 large onion (halved), 4-inch piece ginger (sliced), 2 star anise, 1 cinnamon stick, 2 tbsp fish sauce, 1 tbsp sugar, 2 tsp salt, 1 lb beef bones (optional, for a richer broth)

Meatballs: 1 lb ground beef (80/20), 2 cloves garlic (minced), 1 tbsp fish sauce, 1 tsp sugar, 1 tsp soy sauce, ¼ tsp black pepper, 1 tbsp cornstarch, 1 egg white

Bowls: 14 oz dried flat rice noodles, ½ lb thinly sliced beef sirloin (optional), 1 cup bean sprouts, ¼ cup cilantro, ¼ cup Thai basil, 2 green onions, 1 lime (wedges), 1 jalapeño (sliced), hoisin and sriracha

Method

1. Char the onion and ginger under a broiler or over a flame for 5 minutes; rinse off excess char.
2. Toast the star anise and cinnamon in a large pot for 1 minute. Add the broth, bones, onion, ginger, fish sauce, sugar, and salt. Boil, then simmer 45 minutes, skimming foam. Strain and keep warm.
3. Mix all meatball ingredients and form into 1-inch balls (about 20–24).
4. Soak the noodles in warm water 20 minutes, boil 3–5 minutes until tender, then rinse with cold water.
5. Bring the broth to a gentle boil and cook the meatballs 5–7 minutes. Add sliced sirloin for the last 1–2 minutes if using.
6. Divide the noodles among 4 bowls, add meatballs and beef, ladle the broth over, and serve the garnishes on the side.

Notes

Serves 4, about 1 hour. Extra meatballs freeze well.

Ingredients

Broth: 2 lbs beef bones, 2 lbs beef shank, 1 lb pork shoulder, 1 onion (chopped), 3 stalks lemongrass (bruised), 2 tbsp fish sauce, 1 tbsp shrimp paste, 1 tbsp annatto seeds, 1 tbsp sugar, 2 tbsp chili oil, 6–8 cups water

Bowls: 1 lb dried bún bò Huế noodles, 1 lb beef brisket (thinly sliced), 1 lb pork blood cakes (sliced), 1 lb pig’s feet (sliced), ½ cup scallions, ½ cup cilantro, 2 limes, 1 cup bean sprouts, 1 cup shredded cabbage, 1 cup sliced jalapeños

Method

1. Add all broth ingredients to a large stockpot. Boil, then simmer 3–4 hours until the meat is tender.
2. Remove the meat to cool. Strain the broth and skim the excess fat.
3. Cook the noodles according to the package, then rinse under cold water.
4. Slice the cooled meat thinly.
5. Divide the noodles among 6–8 bowls, top with the meats and fresh garnishes, and ladle the hot broth over.

Notes

Adjust the heat with more or less chili oil and jalapeños. Beef tendon and fried shallots are good extras.

Ingredients

Broth: 2 lbs beef or pork bones, 1 onion (chopped), 3 tomatoes (chopped), 3 tbsp tomato paste, 3 tbsp fish sauce, 1 tbsp sugar, 1 tbsp tamarind paste, 6 cups water

Crab cakes: 1 lb crab meat, ½ lb ground pork, ½ cup minced shallots, 2 tbsp fish sauce, 1 tbsp sugar, 1 tbsp cornstarch, 1 egg

Bowls: 1 lb bún riêu noodles, ½ lb fried tofu (sliced), ½ cup scallions, ½ cup cilantro, 2 limes, 1 cup bean sprouts, 1 cup shredded lettuce, 1 cup sliced tomatoes

Method

1. Add all broth ingredients to a stockpot. Boil, then simmer 2–3 hours. Remove and discard the bones and solids.
2. Mix the crab cake ingredients and form into small balls or patties.
3. Boil the crab cakes 5–7 minutes until cooked through; drain.
4. Cook the noodles according to the package and rinse under cold water.
5. Divide the noodles among 6–8 bowls, top with tofu, crab cakes, and fresh garnishes, then ladle the hot broth over.

Notes

Adjust with fish sauce or sugar. Sliced chilies or fried garlic are good extras.

Ingredients

Broth: 500 g fish (catfish or snakehead), 200 g shrimp (peeled and deveined), 200 g squid (cut into rings), 200 g pork belly (thinly sliced), 100 g fermented fish paste (mắm cá linh or mắm cá sặc), 2 liters water, 1–2 stalks lemongrass (smashed), 2–3 kaffir lime leaves (optional), 1 pineapple (cut into chunks), 2 tomatoes (quartered), 1–2 chilies (slit, optional), 1 tbsp sugar, fish sauce to taste

Bowls: 500 g rice vermicelli (bún), Thai basil, Vietnamese mint, cilantro, bean sprouts, water spinach (rau muống, julienned), banana blossom (thinly sliced, optional), lime wedges, chili slices

Method

1. Boil the water, add the fermented fish paste, and stir until dissolved.
2. Add the lemongrass and lime leaves and boil 15–20 minutes. Strain and return the clear broth to the pot.
3. Add the pineapple, tomatoes, and chilies and simmer 10 minutes.
4. Add the pork belly and cook until tender, then add the fish, shrimp, and squid and cook 3–5 minutes until just done.
5. Season with sugar and fish sauce.
6. Cook the vermicelli, divide into bowls, ladle the broth and seafood over, and top with the herbs and vegetables.

Ingredients

Broth: 1 lb (500 g) pork ribs or pork hock, 8–10 large shrimp (peeled and deveined, shells kept), 1 onion (halved), 3 cloves garlic (smashed), 2-inch piece ginger (sliced), 2 tbsp fish sauce, 1 tsp sugar (optional), 1 tsp salt, 6 cups (1.5 liters) water

Noodles: 1 lb (500 g) bánh canh noodles, fresh or dried (udon works if unavailable)

Garnishes: cilantro, green onions, fried shallots, lime wedges, fresh chilies or chili paste

Method

1. Cover the pork with water, boil 5 minutes, discard the water, and rinse the pork.
2. Sauté the shrimp shells until fragrant, add 1 cup water, simmer 10 minutes, and strain.
3. Combine the pork, shrimp stock, onion, garlic, ginger, and water. Boil, then simmer 1 hour, skimming foam. Season with fish sauce, sugar, and salt.
4. Boil fresh noodles 3–5 minutes (dried: follow the package) and rinse under cold water.
5. Add the shrimp to the broth for the last 5 minutes, until pink.
6. Put the noodles in bowls, top with pork and shrimp, ladle the broth over, and add garnishes.

Notes

Homemade noodles: mix 1 cup tapioca starch and ½ cup rice flour with boiling water into a dough, roll out, cut into thick strips, and boil until they float (2–3 minutes).

A splash of coconut milk makes the broth creamy. Crab, fish cakes, chicken, mushrooms, or tofu also work.

Ingredients

1 whole catfish (or tilapia, bass, or snapper), cut into steaks or fillets

2 medium tomatoes (wedges), ½ pineapple (chunks, or canned), 2 tbsp tamarind paste (or 2–3 fresh tamarind pods), 1 bitter melon (sliced, optional), 5–6 okra pods (sliced, optional)

3 tbsp fish sauce, 1 tsp sugar, salt to taste, 1–2 chilies (sliced, optional), 2–3 cloves garlic (minced), 1 shallot (minced), 1 tbsp vegetable oil, 4 cups water or stock

Rice paddy herb (or cilantro or Thai basil), Vietnamese coriander (rau răm), lime or lemon (optional)

Method

1. If using tamarind pods, soak in warm water 10 minutes, mash, and strain the juice. Paste can simply be dissolved in water.
2. Sauté the garlic and shallot in oil until fragrant. Add the tamarind and the water or stock, bring to a boil, then simmer. Season with fish sauce, sugar, and salt.
3. Add the tomatoes, pineapple, okra, and bitter melon and cook about 5 minutes.
4. Gently add the fish and simmer 10–15 minutes until cooked but not falling apart.
5. Adjust with fish sauce, sugar, tamarind, or a squeeze of lime. Add chilies and herbs and cook 1 more minute.
6. Serve hot with steamed rice.

Notes

Quick version: use ½ lb shrimp or fish in 4 cups broth with 1 tbsp tamarind paste, 1–2 tbsp fish sauce, and 1–2 tsp sugar; add onion, tomato, and pineapple, simmer 5–7 minutes, add the seafood for 3–5 minutes, and finish with bean sprouts and herbs. Ready in about 20 minutes.

Elephant ear stem (bạc hà), ginger, or lemongrass are good additions.

Ingredients

1 lb fish (catfish, tilapia, or snapper), cleaned and cut into pieces

1 cup diced pineapple, 2 tomatoes (wedges), 1 cup bean sprouts, 1 cup okra (chunks), 1 cup taro stems (bạc hà, optional)

4–5 cups water or fish stock, 2–3 tbsp tamarind paste, 1 tbsp fish sauce, 1–2 tbsp sugar, salt to taste, 1–2 Thai chilies (optional)

Garnish: Thai basil, rice paddy herb, fried garlic, green onions

Method

1. Bring the water or stock to a boil and add the tamarind paste, fish sauce, and sugar. Adjust the sour and sweet balance.
2. Add the fish and cook about 5 minutes, then the pineapple, tomatoes, okra, and taro stems.
3. Simmer 5–7 minutes until the vegetables are soft and the fish is cooked.
4. Stir in the bean sprouts at the last minute.
5. Ladle into bowls and garnish with herbs, fried garlic, green onions, and chilies.

Notes

Serve with Cá Kho and steamed jasmine rice.

Ingredients

3 medium potatoes (1-inch chunks), 3 medium carrots (rounds), 1 small daikon (1-inch chunks, optional), 1 small onion (thinly sliced), 2 cloves garlic (minced)

6 cups water or chicken broth, 2–3 tbsp fish sauce, 1 tsp sugar, ½ tsp black pepper, 1 tbsp vegetable oil

¼ cup cilantro or sawtooth herb (ngò gai), ¼ cup green onions

Optional: ½ lb (225 g) ground pork or shrimp

Method

1. Sauté the garlic and onion in oil 2–3 minutes. If using pork or shrimp, add it and cook 3–4 minutes.
2. Add the vegetables and the water or broth. Boil, then simmer.
3. Season with fish sauce, sugar, and pepper and simmer 20–25 minutes until the vegetables are tender.
4. Adjust the seasoning, stir in the herbs and green onions, and serve with rice.

Notes

Cabbage, zucchini, or water spinach (rau muống) can be added near the end.

Ingredients

2 lbs (900 g) pork shoulder or belly (2-inch cubes), 6 hard-boiled eggs (peeled)

¼ cup fish sauce, ¼ cup sugar (for caramel), 2 cups coconut water (or water), 1 tbsp soy sauce (optional)

1 small onion or 2 shallots (finely chopped), 3–4 cloves garlic (minced), 1 tsp whole black peppercorns, 1–2 star anise (optional), ½ tsp ground black pepper, 1–2 Thai chilies (optional), 2 tbsp vegetable oil, 1 green onion (chopped)

Method

1. Boil the eggs 10 minutes, cool in ice water, and peel.
2. Heat the sugar with 1 tbsp water over medium heat until deep amber (3–5 minutes), then add 1 tbsp oil to stop it.
3. Add the garlic and shallots for 30 seconds, then the pork. Cook 5–7 minutes until lightly browned.
4. Add the fish sauce, soy sauce, coconut water, peppercorns, star anise, and chilies.
5. Boil, then cover and simmer on low 1 hour, stirring occasionally.
6. Add the eggs, spoon sauce over them, and simmer uncovered 30 more minutes.
7. Adjust with fish sauce or sugar, garnish with green onion, and serve with jasmine rice.

Notes

Coconut water adds a natural sweetness; if using plain water, add a little more sugar.

Ingredients

500 g pork belly (2-inch cubes), 4–5 hard-boiled eggs (peeled)

2 tbsp fish sauce, 1 tbsp soy sauce, 2 tbsp sugar (for caramelizing), ½ tsp black pepper, ½ tsp salt

2–3 garlic cloves (minced), 1 shallot (minced), 2–3 Thai bird’s eye chilies (optional), 1 cup coconut water (or water), 1 tbsp vegetable oil, 2–3 green onion stalks (chopped), 1 tbsp caramel sauce (optional)

Method

1. Rinse the pork under cold water and pat dry. Brown it in the oil over medium heat on all sides, 5–7 minutes, then set aside.
2. In the same pan melt the sugar over low heat, stirring occasionally, until golden brown. Carefully add ¼ cup water to stop the caramel.
3. Add the garlic, shallot, and chilies and cook 2–3 minutes until fragrant.
4. Return the pork and stir to coat. Add the fish sauce, soy sauce, salt, and pepper, then the coconut water so the pork is covered.
5. Bring to a boil, then cover and simmer about 1 hour, stirring occasionally, until tender.
6. Add the eggs and simmer 20–30 minutes more so they absorb the flavor.
7. Adjust with fish sauce, sugar, or salt, garnish with green onions, and serve with steamed rice.

Ingredients

1 lb (450 g) pork belly (1–2-inch cubes), 3 cloves garlic (minced), 2 shallots (minced), 2 tbsp fish sauce, 1 tbsp sugar (for caramelizing), 1 tbsp vegetable oil, 1 cup unsweetened coconut water

2 hard-boiled eggs (optional), 2 tbsp soy sauce (optional), 1 tsp ground black pepper, 1 tsp salt, 2 tbsp water (for caramelizing), 2–3 slices fresh ginger, fresh chili (optional), scallions and cilantro

Method

1. Marinate the pork with the fish sauce, soy sauce, garlic, shallots, pepper, and salt at least 30 minutes, or up to 2 hours.
2. Heat the oil in a large pot over medium heat, add the sugar, and stir until it turns deep amber. Don’t let it burn.
3. Add the pork and stir to coat in the caramel. Add the ginger and cook until the pork browns slightly.
4. Pour in the coconut water, bring to a boil, then cover and simmer on low about 1 hour, stirring occasionally, until tender and the sauce thickens.
5. If using eggs, add them for the last 20 minutes.
6. Adjust with fish sauce, soy sauce, or sugar. Garnish with scallions and cilantro and serve with rice and pickled vegetables or greens.

Notes

Pork belly and shoulder together make a leaner version. Quail eggs can replace chicken eggs.

Ingredients

1 lb fish (catfish or salmon), cut into pieces

1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp sugar, 1 tbsp caramel sauce (nước màu) or dark soy sauce, 1 tsp black pepper

3–4 cloves garlic (minced), 1 shallot (minced), 2–3 green onions (1-inch pieces), 1 chili (optional), 1 cup coconut water or water, oil

Method

1. Mix the fish sauce, soy sauce, sugar, pepper, and caramel sauce and marinate the fish 15–20 minutes.
2. Heat a little oil and sear the fish with the garlic, shallot, and chili a few minutes per side.
3. Add the coconut water and remaining marinade, cover, and braise on low 15–20 minutes until the sauce thickens.
4. Add the green onions, simmer 1 more minute, and serve with rice.

Notes

Pairs well with Canh Chua and steamed jasmine rice.

Ingredients

Marinade: 1.5 lbs (700 g) beef brisket or chuck (2-inch chunks), 1 tbsp each minced garlic, ginger, and shallots, 1 tbsp fish sauce, 1 tsp sugar, 1 tsp five-spice powder, 1 tsp paprika (optional), 1 tsp turmeric, 1 tsp salt

Stew: 2 tbsp vegetable oil, 2 tbsp tomato paste, 1 large onion (chunks), 2–3 star anise, 1 cinnamon stick, 1 lemongrass stalk (bruised and knotted), 4–5 cups beef broth or water, 2 carrots (chunks), 1–2 tbsp soy sauce (optional), 2 tsp sugar, 1 tbsp fish sauce, 1–2 Thai chilies (optional)

To serve: cilantro, Thai basil, lime wedges, and baguette, rice, or rice noodles

Method

1. Combine the beef with the marinade and marinate at least 1 hour, or overnight in the fridge.
2. Sear the beef in hot oil until browned on all sides; set aside.
3. Sauté the tomato paste, onion, star anise, cinnamon, and lemongrass 2–3 minutes until fragrant.
4. Return the beef, cover with broth or water, boil, then cover and simmer on low 1½–2 hours.
5. Add the carrots for the last 30 minutes and season with soy sauce, sugar, and fish sauce.
6. Serve hot with herbs and lime, with baguette, rice, or noodles.

Ingredients

Beef: 1 lb (450 g) sirloin, ribeye, or filet mignon (1-inch cubes), 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, 1 tbsp sugar or honey, 1 tbsp minced garlic, 1 tsp black pepper, 1 tbsp vegetable oil

Cooking: 1 small onion (thick slices), 1 bell pepper (chunks, optional), 1 tbsp butter, 1 tbsp vegetable oil

Dipping sauce: juice of 1 lime, ½ tsp salt, ½ tsp black pepper

To serve: rice or garlic fried rice, watercress or lettuce, tomato, cucumber

Method

1. Mix the marinade, toss with the beef, and marinate at least 30 minutes (up to 4 hours in the fridge).
2. Mix the lime juice, salt, and pepper for the dipping sauce.
3. Heat a wok or skillet until very hot. Stir-fry the onion and pepper with the oil until slightly charred but crisp; remove.
4. Add the butter and the beef in a single layer. Sear 30–45 seconds per side, shaking the pan so it cooks evenly and stays medium rare to medium.
5. Return the onion and pepper, toss 30 seconds, and serve over greens with rice and the dipping sauce.

Notes

The “shaking” (lúc lắc) means tossing the beef in the hot pan instead of stirring, so it sears and stays juicy. Serves 2–3.

Ingredients

3 cups cooked jasmine rice (day-old and chilled is best), 3–4 cloves garlic (finely chopped), 2 tbsp vegetable oil or butter, 1 tbsp soy sauce (optional), ½ tsp salt, ¼ tsp black pepper, 1 tbsp butter (optional), 1 green onion (chopped, optional)

Method

1. If the rice is fresh, spread it on a tray to cool and dry at least 30 minutes.
2. Fry the garlic in oil over medium-low until golden. Set half aside for garnish.
3. Raise to medium-high, add the rice, break up clumps, and toss in the garlic oil.
4. Add the soy sauce, salt, and pepper and stir-fry 3–4 minutes until hot and slightly crispy.
5. Toss in the butter, then garnish with green onion and the reserved garlic.

Notes

The classic side for Bò Lúc Lắc.

Ingredients

Chicken: 1 whole chicken (or 4 thighs or breasts), thumb-size piece ginger (smashed), 4–5 garlic cloves (smashed), 1 small onion (halved), 1 tbsp salt, 2 tbsp fish sauce, water to cover

Rice: 2 cups jasmine rice (rinsed), 2 tbsp chicken fat or oil, 1 tbsp minced garlic, 1 tbsp minced shallots, 1 tsp turmeric (optional), chicken broth from cooking

Sauce: 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 1–2 red chilies (sliced), 1 garlic clove (minced), 1 tbsp warm water

Garnish: cucumber, cilantro, mint, fried shallots, green onion oil (optional)

Method

1. Put the chicken, ginger, garlic, onion, salt, and fish sauce in a pot and cover with water. Boil, then simmer 30–45 minutes, skimming the scum.
2. Remove the chicken, cool slightly, and shred or chop.
3. Sauté the garlic, shallots, and turmeric in the chicken fat, add the rice, and stir to coat.
4. Add broth to cover the rice by about 1 inch. Boil, then cover and simmer 15–20 minutes.
5. Mix the sauce ingredients and adjust to taste.
6. Serve the rice with chicken, cucumber, herbs, fried shallots, and the sauce.

Ingredients

Chicken: 2 boneless, skinless chicken breasts, 1 tsp salt, 1 tsp sugar, ½ tsp black pepper

Rice: 2 cups jasmine rice, 3 cups chicken broth, ½ onion (diced), 1 tbsp vegetable oil, 1 tsp salt

Sauce: 2 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 1 clove garlic (minced), ½ tsp chili flakes

Toppings: ½ cup each chopped cilantro, green onions, mint, and Thai basil, ½ cup sliced cucumber, ½ cup sliced carrot, ¼ cup fried shallots

Method

1. Season the chicken with salt, sugar, and pepper. Grill or bake until cooked through, then shred.
2. Rinse the rice until the water runs clear and drain.
3. Heat the oil over medium-high, cook the onion 1–2 minutes, then stir in the rice to coat.
4. Add the broth and salt and bring to a boil. Cover and simmer on low 18–20 minutes until absorbed.
5. Mix the sauce ingredients.
6. Divide the rice into bowls, top with chicken and the toppings, and drizzle with the sauce.

Notes

Chili, boiled egg, or pickled vegetables are good extras.

Ingredients

1 cup jasmine rice, 8 cups chicken or pork broth, ½ lb ground pork, ½ cup green onions, ¼ cup cilantro, 1 tbsp fish sauce, salt and pepper

Optional toppings: sliced ginger, sliced chilies, crispy fried onions

Method

1. Rinse the rice until the water runs clear.
2. Bring the broth to a boil, add the rice, and simmer on low 30–40 minutes until it becomes porridge.
3. Brown the pork in a separate pan.
4. Stir the pork, green onions, cilantro, fish sauce, salt, and pepper into the porridge and simmer 10–15 more minutes.
5. Serve hot with toppings.

Notes

Chicken or shrimp can replace the pork. Add more broth or water if it gets too thick.

Ingredients

1 whole chicken (or 1½–2 lbs thighs or drumsticks), 1 cup jasmine rice, 10 cups water or chicken stock, thumb-size piece ginger (thinly sliced), 3–4 green onions (white and green parts separated), 1 medium onion (halved), 2 tbsp fish sauce, 1 tsp salt, 1 tsp sugar, black pepper

Garnish: cilantro, green onion tops, crispy fried shallots, lime wedges, chili oil or fresh chili

Method

1. Put the chicken in a pot with the water, ginger, green onion whites, and onion. Boil, then simmer 30–40 minutes, skimming.
2. Remove the chicken to cool. Strain the broth and return it to the pot.
3. Rinse the rice, add it to the broth, and simmer 30–40 minutes, stirring, until the rice breaks down. Add water if too thick.
4. Shred the chicken.
5. Season the porridge with fish sauce, salt, and sugar.
6. Serve topped with chicken, green onions, cilantro, fried shallots, and pepper, with lime and chili oil on the side.

Ingredients

1 lb (450 g) pork shoulder or belly, cut into 1-inch-thick strips

2 tbsp honey or maltose, 1 tbsp each soy sauce, fish sauce, hoisin sauce, oyster sauce, and Shaoxing or rice wine, ½ tsp each five-spice powder, garlic powder, onion powder, and black pepper, 1 tbsp sugar, ½ tbsp red food coloring (optional), 2 cloves garlic (minced)

Method

1. Mix all marinade ingredients.
2. Coat the pork and marinate at least 4 hours, ideally overnight in the fridge.
3. Heat the oven to 400°F (200°C). Set a wire rack over a foil-lined tray and lay the pork on it. Keep the marinade.
4. Roast 25–30 minutes, turning halfway and brushing with marinade every 10 minutes.
5. Optional: broil on high 2–3 minutes to caramelize.
6. Rest a few minutes, then slice.

Notes

Mì xá xíu: egg noodles in light chicken or pork broth with bok choy, bean sprouts, green onions, fried garlic, and white pepper.

Mì khô xá xíu: dry egg noodles tossed with soy sauce, oyster sauce, sesame oil, a little sugar and broth, with greens, pickled carrot and daikon, peanuts, and a small bowl of broth on the side.

Hủ tiếu xá xíu: clear tapioca or rice noodles in light broth with shrimp, quail eggs, bean sprouts, and Chinese celery.

Also good in bánh mì, over rice, on bún with nước chấm, or on top of phở.

Ingredients

Salad: 2 chicken breasts or thighs, ½ small head green cabbage (thinly shredded), 1 large carrot (julienned), 1 small red onion (thinly sliced), ½ cup cilantro, ½ cup mint, ½ cup Thai basil (optional), ¼ cup crushed roasted peanuts (optional), sliced red chili (optional)

Dressing: 3 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp sugar, 1 garlic clove (minced), 1 small chili (finely chopped)

Method

1. Boil the chicken 12–15 minutes until cooked, cool slightly, and shred.
2. Stir the dressing ingredients until the sugar dissolves and adjust to taste.
3. Toss the chicken, cabbage, carrot, onion, and herbs with the dressing.
4. Top with peanuts and chili and serve right away.

Notes

A drizzle of toasted sesame oil adds richness. Green papaya or cucumber can replace the cabbage.

Ingredients

Meat & marinade: 500 g (1 lb) chicken (drumsticks, thighs, or wings) or pork, 2 tbsp soy sauce, 1 tsp salt, 1 tsp black pepper, 1 tbsp minced garlic, 1 tbsp minced shallots, 1 tbsp fish sauce

Vegetables: 2 carrots and 2 potatoes (peeled, chunks), 1 medium onion (diced), 1 tomato (chopped, optional), 1 cup green peas

Sauce: 1 tbsp tomato paste, 1 tsp paprika (optional), 2 tbsp cooking oil, 4 cups chicken stock, 1 tbsp sugar, 2 tbsp cornstarch mixed with 3 tbsp water (optional)

To serve: cilantro or parsley, crusty baguette or rice

Method

1. Marinate the meat at least 30 minutes (or overnight in the fridge).
2. Brown the meat in hot oil on all sides; set aside.
3. Sauté the onion until translucent, add the tomato paste (and tomato) and stir until fragrant.
4. Return the meat, add the stock, boil, then simmer. Add the carrots and potatoes and cook uncovered 20–30 minutes until tender.
5. Stir in the peas, sugar, and paprika and simmer 5 minutes. Thicken with the cornstarch slurry if needed.
6. Garnish and serve with baguette or rice.

Notes

Serves 4–6. A stew with French influences.

Ingredients

Dough: 3 cups all-purpose flour, ½ cup sugar, 2 tsp instant yeast, ½ cup warm milk, ½ cup warm water, ¼ cup vegetable oil

Filling: 1 lb ground pork, ½ cup diced shiitake mushrooms, ½ cup diced onion, ¼ cup diced carrots, ¼ cup diced bamboo shoots, 2 tbsp fish sauce, 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp cornstarch, ½ tsp black pepper

Method

1. Combine the flour, sugar, and yeast. Add the milk, water, and oil and mix into a smooth dough.
2. Cover and let rise in a warm place 1–2 hours until doubled.
3. Mix all filling ingredients well.
4. Divide the dough into 12–16 pieces and roll each into a small circle.
5. Add a spoonful of filling, gather the edges to the center, and pinch to seal.
6. Set each bun on a small square of parchment and rest 10–15 minutes.
7. Steam 15–20 minutes until cooked through.

Notes

Uncooked buns can be frozen on a tray, then bagged; steam from frozen 20–25 minutes. Pandan extract can flavor the dough.

Ingredients

Dough: 3 cups all-purpose flour, ¼ cup sugar, ½ tsp salt, 1 tbsp instant yeast, 1 cup warm water, 2 tbsp vegetable oil

Filling: 1 lb ground pork, ½ cup diced onion, ½ cup diced shiitake mushrooms, ¼ cup diced carrots, ¼ cup diced bamboo shoots, 2 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp cornstarch, 2 tbsp vegetable oil, salt and pepper

Method

1. Mix the flour, sugar, salt, and yeast. Add the water and oil and mix into a soft dough.
2. Knead 5–7 minutes on a floured surface until smooth and elastic.
3. Cover with a damp cloth and let rise in a warm place 1 hour until doubled.
4. Mix all filling ingredients well.
5. Divide the dough into 2–3-inch balls and roll each into a small circle.
6. Place a spoonful of filling in the center, gather the edges, pinch at the top, and twist to seal.
7. Set each bun on a small square of parchment in a steamer basket and steam 15–20 minutes.

Notes

Freeze uncooked buns on a baking sheet, then bag them; steam from frozen 20–25 minutes.

Ingredients

1 lb ground pork, 1 cup shredded carrots, 1 cup shredded cabbage, ½ cup chopped onion, 2 garlic cloves (minced), 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp sugar, ½ tsp black pepper

1 package egg roll wrappers, 1 egg (beaten), vegetable oil for frying

Method

1. Mix the pork, vegetables, garlic, and seasonings well.
2. Lay a wrapper with one corner facing you and add 2–3 tbsp filling.
3. Fold the bottom corner over, fold in the sides, and roll tightly. Seal the edge with beaten egg.
4. Fry in oil over medium-high heat 3–5 minutes until golden.
5. Drain on paper towels and serve with your favorite dipping sauce.

Notes

Rolls can be made ahead and frozen; thaw before frying.

Ingredients

8 sheets rice paper (bánh tráng), ½ lb ground pork, ½ cup chopped shrimp, ½ cup diced onion, ½ cup chopped scallions, ½ cup chopped cilantro, ¼ cup fish sauce, 2 tbsp sugar, 2 tbsp vegetable oil, salt and pepper

Method

1. Heat the oven to 375°F.
2. Mix the pork, shrimp, onion, scallions, cilantro, fish sauce, sugar, oil, salt, and pepper.
3. Soak each rice paper in warm water 10–15 seconds until pliable and pat dry.
4. Lay the sheets on a parchment-lined tray and spread the filling, leaving a ½-inch border.
5. Bake 10–15 minutes until the edges are crispy and golden.
6. Cut into pieces and serve hot.

Notes

Can also be grilled over charcoal or gas for a smoky flavor; watch closely so they don’t burn.

Ingredients

Dough: 1 cup glutinous rice flour, ½ cup rice flour, ½ tsp salt, ½ cup warm water, 1 tbsp vegetable oil

Filling: 200 g ground pork, 50 g dried shiitake mushrooms (soaked and chopped), ½ small onion (finely chopped), 2–3 cloves garlic (minced), 1 tbsp soy sauce, 1 tbsp oyster sauce, ½ tsp black pepper, 1 tsp sugar, pinch of salt

Vegetable oil for deep frying

Method

1. Sauté the garlic and onion until fragrant, brown the pork, then add the mushrooms and seasonings and cook 3–4 minutes. Cool.
2. Mix the flours and salt, gradually add warm water to form a smooth dough, then knead in the oil. Rest 15 minutes.
3. Divide into golf-ball-size pieces, flatten, add filling, and seal into balls or ovals.
4. Deep-fry in batches over medium heat 4–5 minutes, turning, until golden and crispy.
5. Drain and serve warm with soy-chili dipping sauce.

Ingredients

½ cup vinegar, 1 cup fish sauce, 2 cups sugar, 4 cups cold water

Chili (ớt) and garlic, cut

Method

1. Cook the vinegar, fish sauce, sugar, and water together.
2. Let cool.
3. Pour into a jar and add the cut chili and garlic.

Notes

Another ratio: 1 cup sugar, 1 cup vinegar, 1 cup fish sauce, and 3 cups boiled hot water (one cup = one rice bowl).

Ingredients

Broth: 8 cups vegetable stock or water, 1 large daikon (peeled and sliced), 2 carrots (sliced), 1-inch piece ginger (charred), 1 cinnamon stick, 2 star anise, 4 cloves, 1 tbsp coriander seeds, 2 tbsp tamari or soy sauce, 1 tbsp mushroom seasoning (optional), 1 tbsp sugar, salt

Bowls: 8 oz flat rice noodles (bánh phở), 8 oz firm tofu (sliced and pan-fried), 1 cup shiitake mushrooms (sliced), 1 cup mung bean sprouts, Thai basil, cilantro, mint, lime wedges, chili, hoisin and sriracha (optional)

Method

1. Char the ginger over a flame or under the broiler 5 minutes; rinse.
2. Toast the cinnamon, star anise, cloves, and coriander in a large pot 3–4 minutes until fragrant.
3. Add the stock, daikon, carrots, ginger, tamari, sugar, and mushroom seasoning. Boil, then simmer 30–40 minutes. Season with salt and strain.
4. Soak the noodles in warm water 15 minutes, then cook 5–7 minutes in boiling water and drain.
5. Sauté the mushrooms in 1 tbsp oil about 5 minutes until golden.
6. Divide the noodles into bowls, top with tofu, mushrooms, and sprouts, and ladle the hot broth over. Serve the herbs and sauces on the side.

Notes

Serves 4. Check that the hoisin and stock contain no fish sauce if serving it strictly vegan.

Ingredients

Broth: 8 cups vegetable stock, 4 large tomatoes (quartered), 1 cup pineapple chunks, 1 tbsp tamarind paste, 1 tbsp sugar, 2 tbsp tamari or soy sauce, 1 tsp mushroom seasoning (optional), salt

Bowls: 8 oz rice vermicelli (bún), 8 oz firm tofu (cubed and pan-fried), 1 cup wood ear mushrooms (soaked and sliced), 1 cup mung bean sprouts, Thai basil, perilla, cilantro, lime wedges, chili (optional)

Method

1. Bring the stock to a boil, add the tomatoes, pineapple, tamarind, sugar, tamari, and mushroom seasoning, and simmer 20–25 minutes until the tomatoes break down.
2. Season with salt, add the wood ear mushrooms, and simmer 5 more minutes.
3. Cook the vermicelli 3–5 minutes, drain, and rinse with cold water.
4. Divide the noodles into bowls, top with tofu and sprouts, and ladle the broth over. Serve the herbs, lime, and chili on the side.

Ingredients

Batter: 1 cup rice flour, ½ cup coconut milk, ½ cup water, 1 tsp turmeric, ½ tsp salt

Filling: 1 cup bean sprouts, ½ cup sliced mushrooms or tofu, ¼ cup shredded carrot, 2 green onions (chopped)

Oil for frying (coconut or neutral)

To serve: lettuce, mint, cilantro, and vegan nước chấm (2 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp chili, mixed with water)

Method

1. Whisk the batter ingredients until smooth like a thin crêpe batter. Rest 10 minutes.
2. Heat 1 tsp oil in a nonstick skillet over medium-high, pour in ¼ cup batter, and swirl to coat thinly.
3. Add a handful of filling to one half and cook 2–3 minutes until the edges are crisp and the bottom golden.
4. Fold in half, cook 1 more minute, and keep warm. Repeat to make 8 small pancakes.
5. Wrap pieces in lettuce with herbs and dip in nước chấm.

Notes

About 25 minutes. Serves 4 as a snack.

Ingredients

4 sheets large rice paper (bánh tráng), ½ cup shredded green mango or carrot, ¼ cup crushed roasted peanuts, 2 tbsp crispy shallots (or fried onions), ¼ cup chopped cilantro and mint, 2 tbsp vegan sweet chili sauce, 2 tbsp vegan mayo or soy yogurt

Optional: sliced vegan sausage or tofu bits

Method

1. Heat a nonstick skillet or grill pan over medium heat. Brush one side of a rice paper lightly with water and place it in the pan, wet side down.
2. Quickly spread vegan mayo on the dry side and add the mango or carrot, peanuts, shallots, herbs, and any protein.
3. Drizzle with sweet chili sauce and cook 1–2 minutes until the bottom crisps and bubbles.
4. Fold in half or cut into wedges and serve hot. Repeat with the remaining sheets.

Notes

About 10 minutes. A popular southern Vietnamese snack, here with a plant-based topping.

Ingredients

Rice paper wrappers (bánh tráng), finely chopped scallions, crumbled or mashed tofu, finely chopped mushrooms, vegan mayonnaise, sriracha or other hot sauce, vegan hoisin sauce, crispy fried shallots, crushed roasted peanuts, sesame seeds

Method

1. Chop the scallions and mushrooms and crumble the tofu.
2. Spread a thin layer of vegan mayo on each rice paper and sprinkle with the scallions, mushrooms, and tofu.
3. Drizzle with hoisin and sriracha, then add fried shallots, peanuts, and sesame seeds.
4. Cook in a nonstick pan over medium heat a few minutes until crispy and heated through.
5. Cut into pieces and serve warm or at room temperature.

Ingredients

Rolls: rice paper wrappers (bánh tráng), rice vermicelli, firm tofu (thin strips), julienned carrots, cucumber, and bell peppers, mint, cilantro, Thai basil, chopped lettuce

Peanut sauce: ¼ cup peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1–2 tbsp lime juice, 1–2 tbsp water, 1 clove garlic (minced), 1 tsp sriracha (optional)

Method

1. Cook the vermicelli according to the package and drain.
2. Sauté the tofu with a little soy sauce until golden; cool.
3. Julienne the carrots, cucumber, and bell peppers.
4. Dip a rice paper in warm water about 5 seconds until pliable and lay it flat.
5. Add noodles, tofu, vegetables, herbs, and lettuce, fold the bottom over, fold in the sides, and roll tightly.
6. Mix the sauce ingredients, thinning with water as needed, and serve with the rolls.

Notes

Good at room temperature.

Ingredients

Rolls: rice paper wrappers (bánh tráng), rice vermicelli, julienned carrots and cucumber, mint, cilantro, Thai basil, chopped lettuce

Sauce: ¼ cup soy sauce, ¼ cup hoisin sauce, 1 tbsp peanut butter, 1 tbsp lime juice, 1 clove garlic (minced), 1 tsp sriracha (optional)

Method

1. Cook the vermicelli according to the package and drain.
2. Julienne the carrots and cucumber.
3. Dip a rice paper in warm water about 5 seconds, lay it flat, add noodles, vegetables, herbs, and lettuce, and roll tightly.
4. Mix the sauce ingredients, adding water a little at a time to the consistency you like.

Notes

Keeps in the fridge for a few hours.

Ingredients

1 baguette, 1 block tofu (pressed and sliced), 1 carrot and 1 daikon (julienned), 1 cucumber (sliced), cilantro, vegan mayonnaise, soy sauce, rice vinegar, sugar, salt, black pepper

Method

1. Combine equal parts rice vinegar and water with a pinch of sugar and salt, add the carrot and daikon, and let sit at least 30 minutes.
2. Marinate the tofu in soy sauce and black pepper about 15 minutes, then pan-fry until golden on both sides.
3. Split the baguette, spread with vegan mayo, and layer the tofu, pickles, cucumber, and cilantro. Serve right away.

Ingredients

1 cup rice flour, ¼ cup tapioca starch, 1 cup water, ¼ tsp salt, 1 tbsp vegetable oil

Toppings: ½ cup mung beans (soaked and cooked), ¼ cup fried shallots, ¼ cup vegan mushroom floss (optional), chopped scallions, soy sauce or vegan fish sauce

Method

1. Stir the rice flour, tapioca starch, salt, and water until smooth, then mix in the oil.
2. Grease small heatproof bowls or a muffin tin and fill each about halfway.
3. Steam over boiling water 5–7 minutes until set and translucent.
4. Mash the cooked mung beans.
5. Unmold the cakes, top with mung beans, shallots, mushroom floss, and scallions, and drizzle with sauce.

Ingredients

Dough: 2 cups glutinous rice flour, ½ cup sugar, ¾ cup warm water, ¼ tsp salt, ½ cup sesame seeds, vegetable oil for frying

Filling: 1 cup mung bean paste (soaked mung beans, cooked, mashed with ¼ cup sugar)

Method

1. Soak the mung beans 4 hours, cook about 20 minutes until soft, and mash with the sugar. Roll into 12 small balls.
2. Mix the rice flour, sugar, and salt, then add warm water gradually and knead into a soft dough. Divide into 12.
3. Flatten each piece, wrap it around a filling ball, and roll smooth.
4. Roll in sesame seeds.
5. Fry in 2 inches of oil at 350°F (175°C), turning, 5–7 minutes until golden. Drain and serve warm.

Notes

Makes 12.

Ingredients

4 ripe bananas (sliced into rounds), ½ cup small tapioca pearls (sago), 1 can (400 ml) coconut milk, 2 cups water, ¼ cup coconut sugar or palm sugar (adjust for sweetness), ¼ tsp salt

Optional: toasted sesame seeds for garnish

Method

1. Bring the water to a boil, add the tapioca, and cook 5–7 minutes until translucent, stirring so it doesn’t stick. Drain and rinse under cold water.
2. In the same pot combine the coconut milk, sugar, salt, and bananas and simmer over medium heat 5 minutes until the bananas soften.
3. Stir in the tapioca and simmer 2–3 minutes until slightly thickened. Cool to warm, or chill.
4. Serve in small bowls topped with sesame seeds.

Notes

About 20 minutes; serves 4. Best fresh but keeps in the fridge up to 2 days.

Ingredients

½ cup small tapioca pearls, 4 ripe bananas (sliced), 1 can (14 oz) coconut milk, 2 cups water, ½ cup sugar, ¼ tsp salt, 1 tsp vanilla extract (optional)

Garnish (optional): crushed peanuts or sesame seeds

Method

1. Soak the tapioca pearls in warm water 10 minutes, then drain.
2. Bring 2 cups water to a boil, add the tapioca, and cook 10–15 minutes, stirring occasionally, until translucent. Drain.
3. Combine the coconut milk, 2 cups water, sugar, and salt and bring to a gentle simmer over medium heat.
4. Add the bananas and tapioca and simmer 5–7 minutes until the bananas are soft but not mushy. Stir in the vanilla.
5. Serve warm or chilled with peanuts or sesame seeds.

Notes

Serves 4.

Ingredients

1 can red kidney beans (drained and rinsed), ½ cup mung beans (cooked and mashed), ½ cup pandan jelly (or agar jelly with pandan extract), 1 can coconut milk, ¼ cup sugar, crushed ice

Method

1. Heat the coconut milk with the sugar until dissolved, then cool.
2. In a tall glass, layer the red beans, then mung beans, then pandan jelly.
3. Pour the sweetened coconut milk over and top with crushed ice.

Ingredients

1 can chickpeas (drained and rinsed), 1 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp sriracha, 1 tsp five-spice powder, 1 tsp garlic powder, ½ tsp ground ginger

Method

1. Heat the oven to 400°F (200°C) and pat the chickpeas dry.
2. Mix the oil, sauces, and spices and toss the chickpeas to coat.
3. Spread on a baking sheet and roast 25–30 minutes, stirring halfway, until crispy.
4. Cool completely. Store in an airtight container.

Ingredients

Rice paper wrappers, sliced bananas, peanut butter, crushed roasted peanuts, sesame seeds

Method

1. Dip a rice paper in warm water about 5 seconds until pliable and lay it flat.
2. Spread a thin layer of peanut butter in the center and add banana slices, peanuts, and sesame seeds.
3. Fold the bottom over, fold in the sides, and roll tightly.

Notes

Good right away or kept in an airtight container for a few hours.

Ingredients

1 cup mung beans, ½ cup tapioca pearls, 1 can (13.5 oz) coconut milk, ½ cup sugar, ¼ tsp salt

Optional toppings: sliced bananas, mango, jackfruit, lotus seeds, toasted sesame seeds, crushed peanuts

Method

1. Soak the mung beans in cold water at least 2 hours or overnight. Soak the tapioca 30 minutes.
2. Cover the beans with 2 inches of water and simmer about 30 minutes until soft. Drain.
3. Boil the tapioca 15–20 minutes until translucent and chewy.
4. Bring the coconut milk, sugar, and salt to a boil, stirring until dissolved.
5. Add the beans and tapioca and simmer 5–10 minutes.
6. Serve hot or cold with toppings.

Notes

Black beans, red beans, or glutinous rice also work. Add coconut milk or water for a thinner chè.

Ingredients

Filling: ¾ cup black sesame seeds (ground), 5–6 tbsp honey

Dough: ¾ cup and ½ cup rice flour, ¼ cup sugar, ¼ cup boiling water, ¼ cup lukewarm water

Coating: oil, ⅓ cup white sesame seeds

Method

1. Mix the ground black sesame with honey and form into 8 balls.
2. Mix the flours, sugar, and both waters, knead, and rest 30 minutes.
3. Divide the dough into 8 balls, flatten, add the filling, and seal.
4. Brush with oil, coat in white sesame seeds, and air fry at 200°F for 12–14 minutes. Flip, raise to 350°F, and cook 3–5 minutes more.

Ingredients

1 cup glutinous rice flour, 2 tbsp sugar, water

To coat: ground peanuts, sesame seeds, or sweet syrup

Method

1. Mix the flour and sugar with water to form a soft dough.
2. Roll into 1-inch balls.
3. Drop into boiling water and cook until they float, about 3–5 minutes.
4. Coat with peanuts, sesame seeds, or syrup and serve warm.

Ingredients

Dry: 9.2 oz (260 g) glutinous rice flour, 7 oz (200 g) sugar, 2 tsp (8 g) baking powder, ¼ tsp salt

Wet: 8.5 fl oz (240 ml) coconut milk (or milk), 4 oz (115 g) unsalted butter (melted), 2 large eggs, 2 fl oz (60 ml) fresh lemon juice (about 2 lemons), 1 tbsp lemon zest, 1 tsp vanilla extract, yellow gel food coloring (optional)

Powdered sugar for dusting (optional)

Method

1. Heat the oven to 350°F (175°C). Grease and line a 9×9-inch (23×23 cm) pan with parchment.
2. Whisk the dry ingredients together.
3. Whisk the wet ingredients together in a separate bowl.
4. Gradually mix the wet into the dry until smooth and lump-free.
5. Pour into the pan and bake 27–30 minutes, until the edges are golden and a toothpick comes out clean.
6. Cool completely in the pan, slice, and dust with powdered sugar.

Notes

Makes about 16 squares. Keeps 2 days at room temperature or a week in the fridge.

Ingredients

Dry: 2 cups sweet rice flour (such as Mochiko), 1 cup sugar, ¼ tsp salt, 1 tsp baking powder

Wet: 1 cup coconut milk (or milk), ¼ cup unsalted butter (melted and cooled), 2 large eggs, ½ cup fresh lemon juice (2–3 lemons), 1 tbsp lemon zest

Optional: powdered sugar, thin lemon slices or zest

Method

1. Heat the oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment, leaving an overhang.
2. Whisk the dry ingredients in a large bowl.
3. Whisk the coconut milk, butter, eggs, lemon juice, and zest in another bowl.
4. Gradually pour the wet into the dry and mix until smooth with no lumps.
5. Pour into the pan, smooth the top, and bake 40–50 minutes until golden and a toothpick comes out mostly clean.
6. Cool in the pan at least 30 minutes, lift out, and cool completely on a rack.
7. Slice and dust with powdered sugar and zest.

Notes

Keeps 2 days airtight at room temperature or a week in the fridge.

Ingredients

Crust: 1½ cups (180 g) crushed graham crackers or digestive biscuits, ¼ cup (50 g) sugar, ½ cup (113 g) melted unsalted butter, ¼ tsp salt

Filling: ½ cup (120 ml) strong brewed Vietnamese coffee or espresso, 1 can (14 oz / 397 g) sweetened condensed milk, 3 large egg yolks, 1 tsp vanilla extract, 1 tbsp cornstarch (optional, firmer texture), ½ cup (120 ml) heavy cream

Topping: ½ cup (120 ml) heavy cream, 1 tbsp sweetened condensed milk, cocoa powder or instant coffee powder for dusting

Method

1. Heat the oven to 350°F (175°C). Mix the crust ingredients until like wet sand, press into a 9-inch tart pan, and bake 8–10 minutes. Cool.
2. Whisk the coffee, condensed milk, yolks, vanilla, and cornstarch until smooth.
3. Whip the cream to soft peaks and fold it into the coffee mixture. Pour into the crust.
4. Bake at 325°F (160°C) for 18–22 minutes, until set but slightly jiggly in the center. Cool, then refrigerate at least 4 hours.
5. Whip the topping cream with the condensed milk to soft peaks, spread over the tart, and dust with cocoa or coffee powder.

Ingredients

Crust: 1½ cups graham cracker crumbs (or digestive biscuits), ⅓ cup unsalted butter (melted), 2 tbsp sugar, pinch of salt

Filling: 1 tbsp instant espresso powder (or Vietnamese coffee powder), 2 tbsp hot water, 1 can (14 oz) sweetened condensed milk, 1 cup heavy cream, 4 large egg yolks, 1 tsp vanilla extract, pinch of salt

Topping: 1 cup chilled heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla extract

Garnish (optional): crushed coffee beans or cacao nibs, chocolate shavings or cocoa powder

Method

1. Heat the oven to 350°F (175°C). Mix the crust ingredients, press firmly into a 9-inch tart pan, and bake 10 minutes. Cool completely.
2. Dissolve the espresso powder in the hot water.
3. Whisk the condensed milk, cream, yolks, vanilla, and salt until smooth, then stir in the coffee.
4. Pour into the crust and bake at 325°F (160°C) for 25–30 minutes, until the edges are set but the center jiggles slightly. Cool, then refrigerate at least 4 hours.
5. Beat the cream, powdered sugar, and vanilla to soft peaks and spread or pipe over the tart.
6. Garnish and serve with Vietnamese coffee.

Ingredients

1 cup sugar, ⅓ cup all-purpose flour, ¼ tsp salt, 4 large egg yolks (beaten), 2 cups whole milk, ½ tsp vanilla extract

1 box vanilla wafers (about 11 oz), 4–5 ripe bananas (sliced), whipped cream (optional)

Method

1. Whisk the sugar, flour, and salt in a saucepan, then whisk in the yolks and milk until smooth.
2. Cook over medium heat, stirring constantly, until thick and gently boiling (8–10 minutes). Remove from heat, stir in vanilla, and cool slightly.
3. In a 9×13-inch dish or trifle bowl, layer wafers, bananas, and pudding. Repeat, ending with pudding.
4. Cover and refrigerate at least 4 hours or overnight.
5. Top with whipped cream and extra wafers or banana slices.

Ingredients

Crust: 24 Oreo cookies, 6 tbsp unsalted butter (melted)

Filling: 24 oz (3 blocks) cream cheese (softened), 1 cup sugar, 1 tsp vanilla extract, 3 large eggs, 1 cup sour cream, ¼ cup heavy cream, 12 Oreos (coarsely chopped)

Topping (optional): whipped cream, extra Oreos

Method

1. Heat the oven to 350°F (175°C). Crush the Oreos finely, mix with the butter, press into a 9-inch springform pan, and bake 10 minutes. Cool.
2. Lower the oven to 325°F (165°C). Beat the cream cheese and sugar until smooth, then the vanilla.
3. Beat in the eggs one at a time, then the sour cream and heavy cream. Fold in the chopped Oreos.
4. Pour over the crust, set the pan on a baking sheet, and bake 60–70 minutes until the center barely jiggles.
5. Turn off the oven, prop the door open, and cool inside 1 hour.
6. Cool fully, then refrigerate at least 4 hours or overnight. Top with whipped cream and Oreos.

Ingredients

Cake: 2 cups all-purpose flour, 1 cup sugar, ½ cup unsalted butter (softened), 1 cup sour cream, 3 large eggs, 1 box (3.4 oz) instant pistachio pudding mix, 1 tsp vanilla extract, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, ½ cup chopped pistachios

Streusel: ½ cup brown sugar, ½ cup chopped pistachios, 1 tsp cinnamon, 2 tbsp melted butter

Glaze (optional): 1 cup powdered sugar, 2 tbsp milk, ½ tsp vanilla extract

Method

1. Heat the oven to 350°F (175°C) and grease a 9-inch bundt pan or 9×9-inch dish.
2. Cream the butter and sugar, then beat in the eggs one at a time, the vanilla, and the sour cream.
3. Whisk the flour, pudding mix, baking soda, baking powder, and salt, mix into the wet ingredients until just combined, and fold in the pistachios.
4. Mix the streusel until crumbly.
5. Layer half the batter, half the streusel, the rest of the batter, and the rest of the streusel.
6. Bake 40–45 minutes until a toothpick comes out clean. Cool 10 minutes in the pan, then on a rack.
7. Whisk the glaze and drizzle over the cooled cake.

Ingredients

Cake: 3½ cups (440 g) all-purpose flour, 2¼ tsp (1 packet) instant yeast, ½ cup (120 ml) warm milk (110°F / 43°C), ⅓ cup (67 g) sugar, ½ tsp salt, 2 large eggs, 5 tbsp (70 g) unsalted butter (softened)

Almond-honey topping: 5 tbsp (70 g) unsalted butter, ⅓ cup (67 g) sugar, 2 tbsp honey, 2 tbsp heavy cream, ⅔ cup (60 g) sliced almonds

Cream filling: 2 cups (480 ml) whole milk, 4 large egg yolks, ⅓ cup (67 g) sugar, 3 tbsp cornstarch, 2 tsp vanilla extract, 1 cup (240 ml) heavy cream whipped to soft peaks

Method

1. Combine the warm milk and yeast and let sit 5 minutes until foamy.
2. Mix the flour, sugar, and salt, add the eggs, butter, and yeast mixture, and knead 8–10 minutes until smooth. Cover and let rise 1–2 hours until doubled.
3. Melt the butter, stir in the sugar, honey, and cream, bring to a gentle boil, remove from heat, and stir in the almonds. Cool slightly.
4. Press the dough into a greased 9-inch springform pan and spread the topping over it. Rest 20 minutes while the oven heats to 350°F (175°C).
5. Bake 25–30 minutes until golden. Cool completely in the pan.
6. Heat the milk until just below boiling. Whisk the yolks, sugar, and cornstarch, slowly whisk in the hot milk, return to the pan, and cook on low, stirring, until thick. Stir in vanilla, cool completely, then fold in the whipped cream.
7. Slice the cake into two layers, spread the filling on the bottom layer, and set the almond top on it. Chill at least 1 hour.

Notes

Keeps in the fridge up to 3 days.

Ingredients

Dough: 1¾ cups all-purpose flour, ⅓ cup water, 1 tbsp vegetable oil, ½ tsp salt

Filling: 5–6 tart apples such as Granny Smith (peeled and thinly sliced), ½ cup sugar, ¼ cup raisins (optional), 1 tsp cinnamon, ¼ cup breadcrumbs, 2 tbsp melted unsalted butter (plus more for brushing), powdered sugar

Method

1. Mix the flour, water, oil, and salt and knead 5–7 minutes until smooth. Cover and rest 30 minutes.
2. Toss the apples with the sugar, cinnamon, and raisins. Toast the breadcrumbs in melted butter until golden.
3. Roll the dough as thin as possible, then stretch it over the backs of your hands until almost transparent.
4. Brush with butter and sprinkle with the breadcrumbs. Spread the apples over two-thirds of the dough, fold in the sides, and roll into a log.
5. Heat the oven to 375°F (190°C). Place seam-side down on a lined sheet, brush with butter, and bake 35–40 minutes until golden.
6. Cool slightly, dust with powdered sugar, and serve with whipped cream or vanilla ice cream.

Notes

Serves 6.

Ingredients

500 g (4 cups) bread flour (12–13% protein), 325 ml (1⅓ cups) lukewarm water (about 95°F / 35°C), 10 g (2 tsp) fine sea salt, 7 g (2¼ tsp) instant yeast, 10 g (2 tsp) sugar, 20 g (1½ tbsp) softened unsalted butter (optional, for a softer crumb)

Water in a spray bottle

Method

1. Combine the flour, salt, sugar, and yeast. (If using active dry yeast, first dissolve the sugar and yeast in 100 ml of the water and wait 5–10 minutes.)
2. Add the water gradually to form a shaggy dough, then the butter. Knead 10–12 minutes by hand or 8–10 in a mixer, until smooth and it passes the windowpane test.
3. Let rise in an oiled, covered bowl at 75–80°F for 1–1½ hours until doubled.
4. Divide into 4 pieces (about 200 g each). Shape each into a rectangle, fold the long sides in, and roll into a 10–12-inch log with tapered ends. Place seam-side down on a lined tray.
5. Cover and proof 45–60 minutes until puffy.
6. Heat the oven to 475°F (245°C) with a tray inside and an empty metal pan on the bottom rack.
7. Score 3–4 diagonal slashes on each loaf. Pour 1 cup boiling water into the empty pan for steam.
8. Bake 20–25 minutes, spraying the loaves 2–3 times in the first 5 minutes and rotating halfway, until golden and hollow-sounding (about 200°F / 93°C inside).
9. Cool at least 15 minutes.

Notes

Makes 4 small baguettes. Steam is what gives the thin, crisp crust. In a dry kitchen, mist the dough during the second rise.

Ingredients

3 cups all-purpose flour, 1 tsp salt, 1 tsp active dry yeast, 1½ cups warm water

Optional toppings: sesame seeds, poppy seeds, coarse salt

Method

1. Mix the flour, salt, and yeast, add the water, and stir into a sticky dough.
2. Cover and let rise 1–2 hours until doubled.
3. Heat the oven to 450°F and grease or line a baking sheet.
4. Shape into a round or oval loaf on a floured surface, place on the sheet, and rise 15–20 minutes more.
5. Score the top and add toppings.
6. Bake 30–40 minutes until golden and hollow-sounding. Cool 10–15 minutes before slicing.

Notes

If bread from a bread maker comes out poorly, check the measurements, yeast freshness, dough consistency (add water if dry, flour if wet), the machine’s cycle times, and the flour quality — bread flour gives the best results.

Ingredients

3 cups (390 g) all-purpose or bread flour, ¼ tsp instant yeast, 1½ tsp salt, 1½ cups (360 ml) lukewarm water (about 100°F / 38°C)

Method

1. Stir the flour, yeast, and salt with the water into a shaggy, sticky dough (about 1 minute).
2. Cover and rest at room temperature 12–18 hours until doubled and bubbly.
3. Turn out on a floured surface, fold into a loose ball, and rest seam-side down on parchment, covered, 1–2 hours.
4. Preheat a lidded Dutch oven in the oven at 450°F (230°C) for 45 minutes.
5. Transfer the dough on its parchment into the pot and score the top.
6. Bake covered 30 minutes, then uncovered 15–20 minutes until deep golden (about 200°F / 93°C inside).
7. Cool at least 1 hour before slicing.

Notes

Up to 1 cup of the flour can be whole wheat or rye. Seeds, herbs, or olives can be mixed in. Store in a paper bag or towel up to 3 days.

Ingredients

3½ cups bread flour (or all-purpose), 1¼ cups warm water (about 110°F / 45°C), 2 tbsp sugar, 2¼ tsp active dry yeast (1 packet), 2 tbsp olive or vegetable oil, 1 tsp salt

Method

1. Mix the warm water and sugar, sprinkle the yeast on top, and wait 5–10 minutes until foamy.
2. Combine the flour and salt, add the yeast mixture and oil, and stir into a dough.
3. Knead 8–10 minutes until smooth and elastic.
4. Let rise in an oiled, covered bowl 1–1½ hours until doubled.
5. Shape into a loaf in a greased 9×5-inch pan and let rise 30–45 minutes until it crests the pan.
6. Bake at 375°F (190°C) for 30–35 minutes until golden and hollow-sounding. Cool on a rack.

Notes

For whole wheat, swap half the flour and add 1–2 tbsp more water. Keeps 4 days airtight.

Ingredients

Starter: 1 cup all-purpose flour, ½ cup water, ¼ cup sourdough starter (or ¼ tsp active dry yeast)

Dough: 3 cups all-purpose flour, 1½ tsp salt, 1½ cups water, 1 cup sourdough starter

Method

1. Mix the starter ingredients, cover, and leave in a warm place 12–24 hours until doubled and bubbly.
2. Mix the flour and salt, add the water and starter, and mix into a shaggy dough.
3. Knead 10–15 minutes until smooth and elastic.
4. Let rise in a greased, covered bowl 6–8 hours until doubled.
5. Heat the oven to 450°F with a lidded Dutch oven inside for 30 minutes.
6. Shape the dough on parchment and lower it into the hot pot.
7. Bake covered 30 minutes, then uncovered 15–20 minutes until golden and hollow-sounding.
8. Cool on a rack at least 30 minutes before slicing.

Ingredients

4 cups (500 g) all-purpose or bread flour, 2¼ tsp (7 g) active dry or instant yeast, 1¾ cups (420 ml) warm water (100–110°F / 38–43°C), ½ cup (120 ml) extra-virgin olive oil (divided), 2 tsp (10 g) kosher salt, 1 tsp (5 g) sugar

Toppings: flaky sea salt, leaves from 2–3 sprigs rosemary, optional cherry tomatoes, olives, or sliced onions

Method

1. Mix the warm water, sugar, and yeast and wait 5–10 minutes until foamy (skip with instant yeast).
2. Combine the flour and salt, add the yeast mixture and ¼ cup oil, and knead 5–7 minutes until smooth but slightly sticky.
3. Let rise in an oiled, covered bowl 1–2 hours until doubled.
4. Oil a 9×13-inch pan with 2 tbsp oil and stretch the dough to fit (rest 10 minutes if it springs back).
5. Cover and rise 30–45 minutes until puffy. Heat the oven to 425°F (220°C).
6. Drizzle with 2 tbsp oil, dimple all over with your fingers, and add salt and rosemary.
7. Bake 20–25 minutes until golden and crisp at the edges. Cool slightly before slicing.

Notes

One 9×13-inch loaf, 8–10 servings. Keeps 3 days airtight or a month frozen.

Ingredients

Dough: 4 cups all-purpose flour, ¼ cup sugar, 2¼ tsp active dry yeast, 1¼ cups whole milk (room temperature), ¼ cup melted unsalted butter, 2 tsp salt

Butter layer: 2 cups unsalted butter (room temperature), ¼ cup all-purpose flour

Egg wash: 1 egg beaten with 1 tbsp water

Method

1. Mix the flour, sugar, yeast, and salt, add the milk and melted butter, and knead 8–10 minutes until smooth.
2. Let rise in a greased, covered bowl 1–2 hours until doubled.
3. Mix the butter and flour for the butter layer.
4. Roll the dough into a ¼-inch-thick rectangle, spread the butter over it leaving a 1-inch border, fold in thirds like a letter, wrap, and chill 30 minutes.
5. Roll out and fold in thirds again, then chill 30 minutes. Repeat for four folds in total.
6. Roll out to ¼ inch, cut into triangles 5–6 inches wide at the base, and roll each up from base to tip.
7. Let rise on a lined sheet 1–2 hours until doubled.
8. Heat the oven to 400°F, brush with egg wash, and bake 15–20 minutes until golden and flaky. Cool on a rack.

Notes

Chocolate or jam can be rolled inside.

Ingredients

1 cup all-purpose flour, ¼ tsp salt, 2 eggs, 1 cup milk, 2 tbsp melted unsalted butter

Optional fillings: powdered sugar, fruit, Nutella, whipped cream, cheese, ham, spinach, mushrooms

Method

1. Whisk the flour and salt. Beat the eggs and milk, whisk into the flour until smooth, then whisk in the butter.
2. Cover and refrigerate the batter 30 minutes to 2 hours.
3. Heat a nonstick or crêpe pan over medium heat, pour in about ¼ cup batter, and swirl thin.
4. Cook 1–2 minutes until the edges lift, flip, and cook 30 seconds to 1 minute.
5. Repeat, adding a little butter as needed, and fill sweet or savory.

Ingredients

1 cup (240 g) small-curd cottage cheese, 1 cup (120 g) all-purpose or whole wheat flour, 1 large egg, ¼ tsp salt, 1 tsp baking powder

Optional: 1–2 tbsp chopped parsley, dill, or chives, or garlic powder or paprika

Method

1. Heat a nonstick skillet over medium heat.
2. Mix all ingredients into a soft, sticky dough, adding flour 1 tbsp at a time if too sticky.
3. Divide into 4–6 portions and flatten each to about ¼ inch with floured hands.
4. Cook 2–3 minutes per side until golden and slightly puffed.
5. Serve warm with butter, sour cream, a dip, soup, or toppings like avocado or smoked salmon.

Ingredients

3 ripe medium avocados (about 1½ cups flesh), 1½ cups whole milk (or plant milk), ¾ cup sweetened condensed milk, 3 cups ice, 3 tbsp sugar (optional), 1 tsp vanilla extract (optional)

Method

1. Scoop the avocado into a blender.
2. Add the milk, condensed milk, ice, sugar, and vanilla and blend on high 1–2 minutes until smooth.
3. Taste and add more condensed milk or sugar if needed.
4. Pour into 3 tall glasses and serve right away with wide straws or spoons.

Notes

Serves 3 (12–16 oz each). Use 1 cup milk or more ice for a thicker smoothie.

Ingredients

1 cup split mung beans (peeled yellow), 4–5 cups water, ½ cup sugar, ¼ tsp salt, ½ cup milk or coconut milk (optional), pandan leaves (optional)

Method

1. Rinse the beans and soak 2–4 hours or overnight. Drain.
2. Simmer the beans with the water and pandan 20–25 minutes until soft.
3. Remove the pandan and blend until smooth. Strain through a fine sieve or cheesecloth for a silky drink.
4. Return to the pot with the sugar and salt and stir on low until dissolved. Add milk or coconut milk if using.
5. Cool, refrigerate, and serve cold or warm.

Notes

Less water makes it thicker. Keeps 2–3 days in the fridge.

Ingredients

1 handful fresh lemon balm leaves (or 1–2 tsp dried), 2–3 thin slices fresh ginger (optional), 2–3 dried jujubes (optional), 1–2 tsp honey or jujube syrup, 2 cups water

Method

1. Rinse the lemon balm and jujubes and slice the jujubes.
2. Simmer the water with the jujubes and ginger about 10 minutes.
3. Add the lemon balm, turn off the heat, cover, and steep 5–7 minutes.
4. Strain and sweeten with honey or jujube syrup. Serve warm or chilled.

Notes

Lemon balm isn’t traditional in Korean tea, but it pairs well with jujube and ginger. It also blends with omija or chrysanthemum. As a sleep tea, skip the ginger.

Ingredients

2 shots espresso or ½ cup strong Vietnamese phin coffee, 1 tbsp sweetened condensed milk, ¾ cup Fairlife 2% milk, ¼ cup vanilla protein shake, ice, 2 tbsp vanilla cold foam (optional)

Method

1. Brew the espresso or phin coffee.
2. Stir in the condensed milk.
3. Add the milk and protein shake and shake firmly with ice.
4. Pour into a 24 oz cup filled with ice and top with cold foam if you like.

Notes

About 20–25 g protein depending on the milk and shake. For less sweetness start with ½ tbsp condensed milk. Dairy-free: unsweetened coconut milk and a plant-based vanilla protein that mixes well cold.

Ingredients

1 pack yakisoba noodles, ½ onion (sliced), ½ carrot (julienned), ½ cup sliced cabbage, ½ cup bean sprouts, 2 cloves garlic (minced), 1 tbsp vegetable oil, 1 tbsp soy sauce, 1 tbsp oyster sauce, salt and pepper

Optional toppings: green onions, pickled ginger, sesame seeds

Method

1. Cook the noodles according to the package, drain, and set aside.
2. Heat the oil in a wok over medium-high and cook the onion 1 minute.
3. Add the carrot and cabbage and stir-fry 2–3 minutes, then the garlic for 30 seconds.
4. Add the noodles and stir-fry 1–2 minutes, then the soy and oyster sauce for another minute.
5. Add the bean sprouts for 1 minute, season, and serve topped with green onions, ginger, and sesame.

Ingredients

Broth: 1 lb chicken bones, 1 lb pork bones, 1 onion (chopped), 3 garlic cloves (minced), 2-inch piece ginger (sliced), 1 tbsp soy sauce, 1 tbsp miso paste, 1 tbsp sake, 1 tbsp mirin, 8 cups water

Bowls: 1 lb fresh or dried ramen noodles, 4 boiled eggs (halved), 1 cup sliced shiitake, 1 cup sliced bamboo shoots, 1 cup sliced scallions, 1 cup sliced cooked pork belly or chicken, nori strips (optional)

Method

1. Combine the broth ingredients, boil, then simmer 6–8 hours. Strain and skim the fat.
2. Cook the noodles according to the package, drain, and divide among 4–6 bowls.
3. Top with eggs, mushrooms, bamboo shoots, scallions, and meat, ladle the hot broth over, and garnish with nori.

Notes

Corn, bean sprouts, sesame seeds, or chili oil are good extras.

Ingredients

Broth: 6 cups water, 1 piece kombu (4–5 inches), 1–2 tsp dashi powder (optional)

Meat: 1 lb thinly sliced beef or pork (ribeye, sirloin, or loin)

Vegetables: ½ napa cabbage, 1 bunch spinach, 1–2 carrots (thinly sliced), ½ block firm tofu (cubed), 1–2 green onions, 1 cup mushrooms (shiitake or enoki), 1–2 cups udon or cooked rice

Ponzu: ¼ cup soy sauce, ¼ cup lemon juice, 2 tbsp rice vinegar, optional grated daikon, green onion, or mirin

Goma (sesame): ¼ cup tahini or sesame paste, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 1 tbsp water

Method

1. Soak the kombu in the water 30 minutes, then heat slowly and remove the kombu just before boiling. Add dashi if using and keep at a gentle simmer.
2. Arrange the meat, vegetables, tofu, and noodles on platters and mix the two sauces.
3. Set the pot on a tabletop burner. Each person swishes meat and vegetables in the broth until cooked — a few seconds for meat, longer for vegetables.
4. Dip in ponzu or goma sauce and eat.
5. Finish by cooking udon in the remaining broth.

Notes

Partly freezing the meat makes it easier to slice thinly.

Ingredients

Rice: 2 cups short-grain rice, 2½ cups water

Vegetables & toppings: 1 cup bean sprouts, 1 cup spinach, 1 carrot (julienned), 1 small zucchini (julienned), 1 cup sliced mushrooms, 1 cucumber (julienned), 1 cup chopped kimchi, 1 tbsp vegetable oil, 4 eggs, nori strips (optional), sesame seeds

Meat (or tofu): ½ lb ground or sliced beef, 2 cloves garlic (minced), 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, ¼ tsp black pepper

Sauce: 2 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp sugar, 1 tbsp water, 1 tbsp apple cider vinegar, 1 tsp minced garlic, 1 tsp sesame seeds

Method

1. Rinse the rice until clear and cook it.
2. Blanch the bean sprouts 2–3 minutes and the spinach 1 minute (rinse and squeeze dry).
3. Sauté the carrot and zucchini separately 2–3 minutes each and the mushrooms 4–5 minutes.
4. Marinate the beef with the garlic, soy sauce, sesame oil, sugar, and pepper, then cook over medium-high 4–5 minutes.
5. Mix the sauce and fry the eggs.
6. Put rice in each bowl, arrange the vegetables, kimchi, and meat on top, add an egg, garnish with nori and sesame, and serve the sauce on the side. Mix before eating.

Ingredients

2 lbs beef short ribs, 1 onion (quartered), 1 large carrot and 1 large potato (large chunks), 8–10 chestnuts (optional), 5–6 dried jujubes (optional), 3–4 soaked shiitake mushrooms, 2 scallions (2-inch pieces), 2 tbsp sesame oil, 1 tbsp sesame seeds

Sauce: ½ cup soy sauce, 2 tbsp sugar or honey, 2 tbsp rice wine or mirin, 1 tbsp minced garlic, 1 tbsp minced ginger, ½ tsp black pepper, ½ Korean pear or apple (grated), 2 tbsp corn syrup (optional)

Method

1. Soak the ribs in cold water about 1 hour, changing the water a few times. Parboil 5–10 minutes, drain, and rinse.
2. Mix the sauce ingredients.
3. Cover the ribs with water in a large pot, boil, then add the sauce and cook over medium 30–40 minutes.
4. Add the vegetables, chestnuts, mushrooms, and jujubes and simmer 20–30 minutes until tender.
5. Stir in the sesame oil and cook 5 minutes. Adjust seasoning, garnish with sesame seeds and scallions, and serve with rice and kimchi.

Ingredients

Batter: 1 cup all-purpose flour, 2 tbsp rice flour (optional), 1 cup cold or sparkling water, 1 large egg, ½ tsp salt

Fillings: ¼ cup green onions (2-inch lengths), ¼ cup thinly sliced onion, ½ cup mixed seafood (shrimp, squid, mussels, or scallops), ½ small zucchini and ½ small carrot (julienned), 2 tbsp vegetable oil

Dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 clove garlic (minced), ½ tsp red chili flakes, ½ tsp sugar, 1 tsp chopped green onion

Method

1. Whisk the batter until smooth and slightly runny, then stir in the vegetables.
2. Cut the seafood into bite-size pieces and pat dry.
3. Heat 1 tbsp oil in a large nonstick skillet over medium-high and spread half the batter into a thin round.
4. Scatter half the seafood on top, press in gently, and cook 3–4 minutes until crispy underneath.
5. Flip and cook 3–4 minutes more, adding oil as needed. Repeat with the rest.
6. Mix the dipping sauce, cut the pancakes into wedges, and serve.

Notes

Serves 2–3.

Ingredients

Spices, about 2× each by eye: chili, curry, nêm seasoning, red goulash seasoning, rosemary

1 pack chicken thighs, 1 pack chicken wings, potatoes, 1 can coconut milk, oil, water

Method

1. Wash the chicken, cut into bite-size pieces, and season.
2. Peel, wash, and halve the potatoes.
3. Heat oil in a pan and brown the chicken.
4. Add the potatoes, then the can of coconut milk, then water until everything is covered.
5. Cook until done — check at 15–16 minutes and skim off the foam at 20 minutes.
6. Keep the pot uncovered, or it will boil over.

Ingredients

4 boneless pork chops (about ½ inch thick), salt and pepper, 1 cup all-purpose flour, 2 large eggs, 2 tbsp milk, 1½ cups breadcrumbs (or panko), ½ tsp paprika (optional), vegetable oil or clarified butter for frying, lemon wedges

Method

1. Pound each chop between plastic wrap to about ¼ inch thick and season both sides.
2. Set up three bowls: flour; eggs whisked with milk; breadcrumbs mixed with paprika.
3. Dredge each cutlet in flour, dip in egg, and press into the breadcrumbs.
4. Heat about ¼ inch of oil over medium-high until a breadcrumb sizzles.
5. Fry one or two at a time, 2–3 minutes per side, until golden. Drain on paper towels.
6. Serve right away with lemon wedges and potato salad, fries, spätzle, or a green salad.

Notes

Veal cutlets (thin, boneless slices from the leg or loin of a calf) are the classic choice; chicken or turkey also work.

Keep finished schnitzel warm in a 200°F oven while frying the rest. Use gluten-free flour and crumbs for a gluten-free version.

Ingredients

4 boneless pork chops or veal cutlets (pounded thin), ½ cup all-purpose flour, 2 eggs (beaten), 1 cup breadcrumbs, ½ tsp salt, ½ tsp black pepper, ½ tsp paprika, ¼ tsp garlic powder, ¼ tsp onion powder, ½ cup vegetable oil for frying

Method

1. Heat the oven to 200°F to keep finished pieces warm.
2. Season the meat with salt and pepper.
3. Put the flour and eggs in separate shallow bowls, and mix the breadcrumbs with the paprika, garlic powder, and onion powder in a third.
4. Dredge each piece in flour, dip in egg, and press into the crumbs.
5. Fry in the oil over medium-high heat 2–3 minutes per side until golden and crispy.
6. Drain on paper towels and keep warm in the oven while frying the rest.
7. Serve with lemon and mashed potatoes, sauerkraut, or a green salad.

Ingredients

4 pork or veal cutlets (about ¼ inch thick), 1 cup all-purpose flour, 2 large eggs, 1 cup breadcrumbs (plain or panko), 1 tsp salt, ½ tsp black pepper, ½ tsp paprika (optional), vegetable oil or lard for frying, lemon wedges

Method

1. Pound each cutlet between plastic wrap to about ⅛ inch and season with salt, pepper, and paprika.
2. Set up plates of flour, beaten egg, and breadcrumbs.
3. Coat each cutlet in flour, then egg, then breadcrumbs.
4. Fry in about ¼ inch of oil over medium heat 2–3 minutes per side until golden. Drain on paper towels.
5. Serve hot with lemon wedges and potato salad or spätzle.

Ingredients

250 g pasta (fusilli, penne, or farfalle), 150 g cooked ham (diced), 100 g pickles (diced), 1 small red onion (finely chopped), 1 red bell pepper (diced), 100 g frozen peas (thawed), 100 g canned corn (drained), 150 g Gouda or Emmental (diced)

Dressing: 4 tbsp mayonnaise, 3 tbsp plain yogurt, 1 tbsp mustard, 1 tbsp white vinegar, 1 tsp sugar, salt and pepper

Parsley or chives to garnish

Method

1. Cook the pasta in salted water, drain, and rinse with cold water.
2. Dice the ham, pickles, onion, pepper, and cheese.
3. Mix the dressing and season to taste.
4. Combine everything with the dressing.
5. Cover and refrigerate at least 1 hour. Stir and garnish with herbs before serving.

Notes

Boiled eggs or tomatoes are good additions.

Ingredients

Rice: 1 kg arancini rice or risotto rice (Carnaroli or Arborio), 2.2 liters unsalted vegetable broth, 150 g butter (in small pieces), 20 g salt (less if the broth is salted), 0.4 g saffron

Ragù & filling: 500 g ground meat (half pork, half beef), 500 ml tomato passata, 200 g peas, 100 ml white wine, 2 tbsp tomato paste, 2 bay leaves, 1 onion, 1 carrot, and 1 celery stalk (all grated or very finely chopped), salt, pepper, olive oil, 150–200 g mild provolone or mozzarella (small pieces)

Coating: 200 g breadcrumbs, 150 g flour, 150 g water, 2 eggs

Frying: 2 liters oil (ideally peanut oil)

Method

1. Bring the broth, salt, saffron, and butter to a boil. Add the rice, stir, cover, and cook on low until all the liquid is absorbed.
2. Spread the rice flat on a tray and let it cool completely.
3. Sweat the onion, carrot, and celery in olive oil. Add the meat and brown well.
4. Add the peas and tomato paste, fry briefly, and deglaze with the wine.
5. Add the passata and bay leaves, season, and simmer on low at least 1 hour, until thick rather than saucy. Cool completely.
6. Take a fist-size portion of rice, press a hollow into it, add ragù and cheese, cover with more rice, and press into a ball.
7. Whisk the water, flour, and eggs into a batter. Roll each ball in the batter, then in breadcrumbs.
8. Fry at 180°C (356°F) about 3 minutes until deep golden. Drain briefly and eat hot.

Notes

Makes about 20. Don’t rinse the rice — the starch helps it hold together. Cooking it the day before makes shaping easier.

Arancini can be frozen before frying; thaw, then fry.

Ingredients

1 lb (450 g) fresh mozzarella (½-inch slices or sticks), 1 cup (125 g) all-purpose flour, 2 large eggs, 1 cup (100 g) breadcrumbs or panko, ½ tsp salt, ¼ tsp black pepper, ½ tsp dried oregano (optional), vegetable oil for frying, marinara for dipping

Method

1. Pat the mozzarella dry and freeze 15–20 minutes to firm up.
2. Set up three bowls: seasoned flour; beaten eggs; breadcrumbs with oregano.
3. Coat each piece in flour, egg, and breadcrumbs (repeat egg and crumbs for extra crunch). Chill 10 minutes.
4. Fry in 1–2 inches of oil at 350°F (175°C), 1–2 minutes per side, until golden. Drain.
5. Serve right away with warm marinara.

Notes

Serves 4.

Ingredients

2 ribeye steaks (1–1.5 inches thick), salt, black pepper, 2 tbsp olive oil or other high-heat oil, 2 cloves garlic (smashed), 2 sprigs rosemary or thyme (optional), 2 tbsp butter (optional)

Method

1. Pat the steaks dry, season generously, and let sit 30 minutes at room temperature.
2. Heat a cast-iron skillet over medium-high until very hot and add the oil.
3. Sear about 4 minutes per side for medium rare (rare 2–3, medium 5–6, medium-well 7–8, well-done 9–10).
4. In the last 2 minutes add the garlic, herbs, and butter and baste the steaks.
5. Rest 5 minutes, then slice against the grain.

Notes

Good with roasted vegetables, garlic mashed potatoes, asparagus, or a salad.

Ingredients

2–3 bell peppers (halved lengthwise or tops removed, seeded), 250 g (½ lb) minced beef, chicken, or turkey, 1 small onion (finely chopped), 2 cloves garlic (minced), 1 tomato (or 2 tbsp tomato paste), salt, pepper, paprika, chili flakes (optional), 1 tbsp oil

Optional: parsley or oregano, shredded cheese, a little rice or breadcrumbs for texture

Method

1. Mix the raw meat with the onion, garlic, tomato, salt, pepper, and spices.
2. Fill each pepper half tightly with the mixture.
3. Heat the oil in a large pan over medium heat and fry the peppers meat-side down 5–7 minutes until browned.
4. Turn them upright, add 2–3 tbsp water, cover, and steam-fry 10–15 minutes until the meat is cooked and the peppers are soft, adding water if needed.
5. Optional: add cheese for the last 2 minutes, covered, and garnish with herbs.

Ingredients

3 large bell peppers (any color, tops cut off and seeded), 250 g (½ lb) minced beef, chicken, or turkey, 1 small onion (finely chopped), 2 cloves garlic (minced), 1 tomato (chopped) or 2 tbsp tomato paste, 1 tsp paprika, salt and pepper, 1 tbsp oil

Optional: rice or shredded cheese for topping

Method

1. Heat the oven to 180°C (350°F).
2. Sauté the onion in the oil until soft, add the garlic and meat, and cook until browned. Add the tomato, paprika, salt, and pepper and simmer 5–7 minutes.
3. Fill each pepper with the meat mixture and top with cheese if using.
4. Set in a baking dish with a splash of water, cover with foil, and bake 25–30 minutes; remove the foil for the last 10 minutes if using cheese.

Notes

Serve hot with rice, salad, or crusty bread.

Ingredients

1 lb (450 g) ground beef, 1 small onion (finely chopped), 2 cloves garlic (minced), 1 packet (about 1 oz) taco seasoning, ½ cup water, 8 taco shells, 1 cup shredded cheddar

Toppings: shredded lettuce, diced tomato, sour cream, salsa or hot sauce, cilantro, olives, jalapeños, avocado

Method

1. Heat the oven to 375°F (190°C).
2. Brown the beef and drain the fat. Add the onion and garlic and cook until soft.
3. Stir in the seasoning and water and simmer about 5 minutes until thick.
4. Stand the shells in a baking dish, fill with beef, and top with cheese.
5. Bake 10–12 minutes until the cheese melts, then add toppings.

Ingredients

4 small flour or corn tortillas, 4 large eggs, ¼ cup milk (optional), ½ cup shredded cheese, ½ cup cooked sausage, bacon, or chorizo (crumbled), ¼ cup diced onion, ¼ cup diced tomato, ¼ cup diced bell pepper, ¼ cup cilantro, ½ avocado (sliced), salt and pepper, 1 tbsp butter or oil

Salsa, hot sauce, or sour cream

Method

1. Cook the meat, chop the vegetables, and warm the tortillas.
2. Whisk the eggs with milk, salt, and pepper.
3. Cook the onion and pepper in butter 2–3 minutes, add the eggs, and scramble 3–4 minutes.
4. Fill the tortillas with eggs, cheese, meat, tomato, avocado, and cilantro and add salsa.

Notes

Makes 4. Black beans or spinach are good additions.

Ingredients

1 lb very fresh white fish (tilapia, cod, or snapper), cut small, ½ cup lime juice, ½ red onion (diced), 1 jalapeño (seeded and diced), ½ cup chopped cilantro, 1 avocado (diced), salt and pepper, corn tortillas

Optional toppings: radishes, tomatoes, cotija, hot sauce

Method

1. Combine the fish, lime juice, and a pinch of salt and let sit 10–15 minutes until opaque.
2. Mix in the onion, jalapeño, and cilantro, then gently fold in the avocado. Season.
3. Warm the tortillas in a dry pan or on a grill.
4. Spoon in the ceviche, add toppings, and serve right away.

Notes

Use only very fresh, properly cleaned fish; a fish market can prepare it for you.

Ingredients

1 cup long-grain white rice, 1½ cups chicken or vegetable broth, ½ onion (diced), 2 cloves garlic (minced), 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, ½ tsp salt, ¼ tsp black pepper, 1 can (14.5 oz) diced tomatoes with juice

Method

1. Rinse the rice until clear and drain.
2. Cook the onion and garlic in oil 2–3 minutes, then stir in the rice to coat.
3. Add the broth, spices, and tomatoes and stir well.
4. Boil, then cover and simmer on low 18–20 minutes until the liquid is absorbed.
5. Rest covered 5–10 minutes off the heat, fluff, and serve.

Notes

Bell peppers, jalapeños, or green chilies add flavor and heat.

Ingredients

1 cup long-grain white rice, 1 can (15 oz) black beans (drained and rinsed), ½ onion (diced), 2 cloves garlic (minced), 1 tbsp vegetable oil, 1 tsp cumin, 1 tsp chili powder, ½ tsp salt, ¼ tsp black pepper, 2 cups water or chicken broth

Optional toppings: cilantro, avocado, tomatoes, cheese, sour cream, salsa

Method

1. Rinse the rice until clear and drain.
2. Cook the onion and garlic in oil 2–3 minutes and stir in the rice.
3. Add the beans, spices, and water or broth.
4. Boil, then cover and simmer on low 18–20 minutes.
5. Rest covered 5–10 minutes, fluff, and serve with toppings.

Notes

Pinto or kidney beans, bell peppers, jalapeños, or corn all work.

Ingredients

4 medium potatoes (boiled and mashed), 1 cup shredded cheese (cheddar, mozzarella, or a mix), ¼ cup flour or breadcrumbs, 1 egg, 2 tbsp chopped parsley or cilantro (optional), ½ tsp garlic powder, ½ tsp onion powder, salt and pepper, oil or butter for frying

Method

1. Mix everything except the oil until well combined.
2. Form into patties about 3 inches across.
3. Fry in a nonstick skillet over medium heat 3–4 minutes per side until golden. Don’t crowd the pan.
4. Drain on paper towels and serve hot with sour cream, ketchup, or a dip.

Ingredients

Wraps: 12 large shrimp (peeled and deveined), 6 slices bacon (halved), 2 jalapeños (thin strips), 12 small slices cream cheese (optional), 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp black pepper, toothpicks (soaked 10 minutes)

Dip: ½ cup sour cream, 2 tbsp lime juice, 1 tbsp chopped cilantro, ½ tsp garlic powder, salt and pepper

Method

1. Heat the oven to 400°F (200°C) or heat a grill. Pat the shrimp dry and season.
2. Top each shrimp with jalapeño (and cream cheese), wrap in half a slice of bacon, and secure with a toothpick.
3. Oven: bake on a lined sheet 12–15 minutes, flipping halfway. Grill: 4–5 minutes per side over medium heat.
4. Whisk the dip ingredients and serve with the warm wraps.

Method

1. Air fryer: preheat to 375°F (190°C). Cook in a single layer 12–15 minutes, flipping halfway.
2. Oven: heat to 400°F (200°C). Bake on a lined or oiled sheet 20–25 minutes, flipping halfway if desired.

Notes

Cook until the inside reaches 160°F (71°C).

Ingredients

8 medium flour tortillas

2 cups refried beans

½ cup crumbled queso fresco

¼ cup Honduran mantequilla or sour cream

Optional sliced avocado

Method

1. Heat the refried beans until warm and spreadable.
2. Warm tortillas one at a time in a dry skillet until pliable.
3. Spread beans across one half of each tortilla and top with cheese and cream.
4. Add avocado if desired, fold each tortilla in half and serve warm.

Notes

Adapted home version; not presented as an original family recipe.

Ingredients

2 very ripe plantains with dark-spotted skins

2 tbsp neutral oil

Pinch of salt, optional

Method

1. Peel plantains and cut diagonally into ½-inch slices.
2. Heat oil in a wide skillet over medium heat.
3. Fry slices in one layer until golden and caramelized, around 2–3 minutes per side.
4. Drain briefly and serve warm.

Notes

Adapted home version; not presented as an original family recipe.

Ingredients

½ cup dried food-grade hibiscus flowers

6 cups water, divided

⅓ cup sugar, or to taste

Ice

Method

1. Bring 4 cups water to a boil, then remove from heat and steep hibiscus for 10–15 minutes.
2. Strain out the flowers and stir in sugar while the infusion is warm.
3. Add the remaining 2 cups cool water, refrigerate, and serve over ice.

Notes

Adapted home version; not presented as an original family recipe.

Ingredients

2 black tea bags

2 cups hot water

5–6 washed kumquats

2 tbsp sugar or syrup, to taste

Ice

Method

1. Steep black tea for 4 minutes, remove tea bags and let cool.
2. Halve kumquats, squeeze juice into tea and remove seeds.
3. Stir in sugar or syrup to taste.
4. Serve over ice, adding a few kumquat slices if desired.

Notes

Adapted home version; not presented as an original family recipe.