We both LOVE sushi and first had spicy tuna with crispy rice at the original Katsu-ya in Studio City California–it seemed blasphemous to deep fry the rice–but we didn’t care–we just love contrast in crispy grains of rice on...
Ca nuong da don with hanh mo (scallion oil) was a grand surprise for our guests at our Foodbuzz 24 x 24 Spring Roll Party. Talk about a show stopper, a whole golden brown crispy catfish will surely grab...
This month’s Delicious Vietnam 2 Round up has such a variety, it’s truly a visual symphony of Vietnamese cuisine..so many delicious recipes reflecting the brightness and freshness of ingredients. Imagine if you could have a potluck of all these...
Torchon foie gras with organic apple gastrique and marcona almond brittle from Bottega Louie This past weekend was as much a trial of strength and endurance as it was a trial of cooking and eating for us. On Saturday...
Mustard greens are great in stir fry’s and soups but a favorite way to this enjoy this vegetable is pickled. Growing up my mom always had a big jar of dua cai chua (pickled mustard greens) to serve during...
To celebrate spring, we decided to host a Spring for Spring Rolls Party. We recently started a Facebook page and our readers on Facebook won us a year’s supply of olive oil from California Olive Ranch and a new...
Banh it ram (fried sticky rice dumplings, pork belly, mung bean, shrimp) is the lesser known cousin of banh it tran, though both are central Vietnam regional specialties. The main difference between the two is that banh it ram...
Vietnamese sweet and sour pork spareribs (suon xao chua ngot) is dish I always looked forward to eating because it’s so finger licking good with the tartness of the tomatoes and just the right amount of sweetness contrasting the...
For westerners, stuffing typically consists of bread and veggies, but for Vietnamese, stuffing means ground pork, bean thread noodles, and woodear mushrooms. This classic pork stuffing is the basis for egg rolls, steamed pork egg custard (cha chung hap),...
Che xoi nuoc (also called che troi nuoc and banh troi tau) doesn’t translate well–literally sticky rice water dessert. But what it lacks in translation, it makes up in flavor so uniquely sweet and savory. Basically, it’s a sticky rice...
Subscribe via RSS
Subscribe by Email
Follow us on Twitter
Like Us on Facebook
