Five spice chicken is warm, deep, robust and fragrant. Five spice in itself is a balance of salty, sweet, sour, bitter, and spicy. This juicy, well marinated chicken boasts a crispy skin…

Star Anise is a dried aromatic flower found in many Vietnamese recipes. Learn the basics of where, what, how, and why we use them…

Lemongrass is a Vietnamese staple ingredient. It’s bright, citrusy, and when cooked it imparts a subtle, distinctive flavor…

Grilled, bone in, crispy skin, chicken. A common street food and easy to make. Gà Nướng is a simple Vietnamese dish. The chicken is the star and unlike it’s pork…

Dim Sum buns made vegan. A fluffy, chewy, tender bao made with meaty like King Trumpet mushrooms. Filled with a sweet, savory, sticky char…

Fluffy, chewy, tender bao buns filled with real steamed taro- slightly sweetened with coconut milk and just a hint of sugar. The best part is it happens to be vegan. These taro baos are great as a school snack, dessert, or part of your dim sum collection...

A whole chicken breast can be more than we need. The butterfly cutting technique is to open the chicken breast, creating a thinner surface area. Many will refer to it as cutting into…

Learn the basics of butterflying a bone-in chicken quarter. A complete step by step guide with pictures to make learning easy…

Taro is commonly used in Vietnamese recipes. Learn the basics of where, what, how, and why we use them…

A picture perfect recipe to guide you to perfect homemade gua baos. A great gua baos should not absorb liquid, get mushy or break in half. It should be soft and tear when pulled. Depending on the application, it should not be overly sweet. They should be small, white, hand sized, steamed doughy buns …

This recipe for fried wings works because the wings are lightly marinated, deep fried then added into a pan tossed with toasty bits of garlic, fried shallots, green onions, Maldon sea salt chips and optional heat. Don’t let the simplicity in this dish fool you. It’s incredibly addicting…

Xa xiu chay is a guilt free version of its traditional meat counterpart. This flavor packed, beautiful deep red barbecue is made without powder packets and food dye. Sweet, peppery, savory, Cantonese style barbecue…

Wheat starch is commonly used in Vietnamese recipes. Learn the basics of where, what, how, and why we use them…

King Trumpet Mushrooms can easily be grown as large as 1 lb. It’s used in many Vietnamese and Asian dishes. Learn the basics of where, what, how, and why we use them…

Red yeast rice is a special secret ingredient. It’s most commonly used in Chinese recipes and used for both culinary and medicinal purposes. Learn the basics of where, what, how, and why we use them…

Maltose is a secret ingredient to perfectly glazed Peking duck, char siu, and mooncakes. Learn the basics of where, what, how, and why we use them…

The quintessential Korean dipping sauce. It’s fermented soybeans made into a sweet, spicy, savory sauce traditionally used for Korean BBQ. Learn the basics…

Crispy charred edges, subtly sweet and savory marinated flanken cut short ribs. These grilled, juicy, 8-10 inch strips of beef are a household favorite. Served with a variety of banchan, greens, ssamjang, and perfectly cooked short grain rice for a complete meal. Learn how to make, cook and eat Korean BBQ…

The Most Well Known Vietnamese Condiment. Bright orange and juicy white root vegetables cut into matchsticks, soaked in a sweet and sour brine, are the most popular Vietnamese condiment. They brighten savory dishes, cutting through salt adding freshness to balance flavors…

Hu Tieu is a Southern Vietnamese noodle soup. It’s popular because it’s not as medicinal as pho. All of the things that make pho smell the way it does, from star anise, cloves, cinnamon, this infamous soup has none. The recipe’s broth boasts a beautiful, rich, velvety, soup with a slightly chewy noodle…