Vietnamese Cuisine

A richer variation of Bò Bía Mặn, incorporating tender braised pork belly alongside the traditional jicama, dried shrimp, and herbs for a more substantial and flavorful experience.

Jicama (Sắn dây) · Dried shrimp · Pork belly · Rice flour

A creative twist on Bánh Ít Lá Gai, this version involves pan-frying the steamed dumplings to achieve a slightly crispy exterior, contrasting with the chewy interior and sweet filling. The lá gai provides its signature color and subtle flavor.

Glutinous rice flour · Lá gai (devil's leaf), dried and powdered · Mung beans, split and hulled · Black sesame seeds, toasted

A simplified version of the traditional Bánh Ít Lá Gai, this recipe uses pre-made ingredients where possible and streamlines the process for a quicker preparation time while retaining the characteristic flavor profile.

Glutinous rice flour · Lá gai extract or paste · Sweetened red bean paste or black sesame paste · Shredded coconut, dried

A traditional Vietnamese dessert featuring glutinous rice flour dough infused with the dark hue and subtle flavor of 'lá gai' (devil's leaf), filled with a sweet mixture of mung beans, black sesame, and coconut, then steamed in banana leaves. These are chewy, slightly sweet, and aromatic.

Glutinous rice flour · Lá gai (devil's leaf), dried and powdered · Mung beans, split and hulled · Black sesame seeds, toasted

A creative twist on the classic Bánh Tét Lá Cẩm, this variation incorporates the rich, creamy flavor of durian into the traditional mung bean filling, offering a more decadent and aromatic experience.

Glutinous rice · Mung beans (split, hulled) · Fresh durian flesh · Cẩm flower (or dried butterfly pea flowers)

A simplified version of the traditional Bánh Tét Lá Cẩm, using pre-cooked sticky rice and a quicker method for coloring and assembly. This version aims to capture the essence of the original with less preparation time.

Pre-cooked glutinous rice · Mung bean paste (sweetened) · Butterfly pea flower powder · Coconut milk

A traditional Vietnamese festive cake made from glutinous rice, mung beans, and a natural purple hue from the Cẩm flower (or butterfly pea flower). It's wrapped in banana leaves and boiled, resulting in a slightly sweet, savory, and fragrant delicacy, often enjoyed during Tết (Lunar New Year).

Glutinous rice · Mung beans (split, hulled) · Cẩm flower (or dried butterfly pea flowers) · Coconut milk

A creative twist on the classic hot pot, incorporating the natural sweetness and acidity of pineapple into the broth. This variation adds a tropical fruitiness that complements the fish and balances the bitterness of the melon.

Snakehead fish (cá thác lác) fillet · Bitter melon (khổ qua) · Pineapple · Shallots

A faster, simplified version of the traditional hot pot. Uses pre-made fish cakes and focuses on quick assembly for a weeknight meal, retaining the core flavors of snakehead fish and bitter melon.

Pre-made fried snakehead fish cakes (cá thác lác) · Bitter melon (khổ qua) · Chicken or vegetable broth · Fish sauce

A classic Vietnamese hot pot featuring tender fish cakes made from snakehead fish (cá thác lác) simmered in a flavorful broth with slightly bitter, refreshing bitter melon (khổ qua). This dish is a beloved comfort food, balancing savory, sweet, and subtly bitter notes.

Snakehead fish (cá thác lác) fillet · Bitter melon (khổ qua) · Shallots · Garlic

A classic and authentic Yangzhou fried rice, featuring a medley of savory ingredients like shrimp, char siu pork, eggs, and peas, stir-fried with fragrant jasmine rice.

Jasmine rice, cooked and chilled · Shrimp, peeled and deveined · Char siu pork, diced · Eggs, lightly beaten

A classic and vibrant Vietnamese sweet sticky rice dish, colored and flavored naturally by gac fruit. It's often served during Tết (Lunar New Year) and special occasions for good luck.

Glutinous rice (sticky rice) · Gac fruit pulp · Coconut milk · Sugar