Philippe Trinh

Korean Fried Chicken: The secret to ultra-crispy Korean fried chicken starts long before the fry. From a simple 4% brine to the starch blend that creates that signature glassy crunch, here’s how to make Korean fried chicken that stays juicy inside and crackly crisp outside.

Nobu's famous Black Cod with Miso has become a legendary dish in the world of contemporary Japanese cuisine. Learn how to make it here.

In northern Vietnam, Phở Bắc is known for its clean, beef-forward broth and simple garnishes. Northern bowls are typically served with just a few essential accompaniments: green onions, fermented chili sauce, and our family’s staple, pickled garlic.

Traditionally, beef phở takes anywhere between 6-24 hours — sometimes longer. And when I have the time, I still love doing it that way.

But here’s the truth: most of us don’t have all day.

Born in Central Vietnam in the old imperial city of Huế, where food is known for being bold, spicy, and deeply layered. This is our recipe!

When you want real phở flavor without a two-day commitment.

Phở is a ritual in our family. It’s what my dad cooked on weekends and what quietly anchored our kitchen throughout the years.

Thịt kho — caramelized pork belly braised with eggs in coconut juice — is a classic Vietnamese comfort dish.

Vietnamese egg rolls — chả giò — are celebration food. They show up at holiday parties, family Lunar New Year, weddings, birthdays, and big family gatherings. Make it tonight!

Vietnamese summer rolls — or gỏi cuốn — are one of those dishes that feel like home no matter where you grew up!

A clean, aromatic Northern-style chicken phở made the traditional way — using organic chicken carcasses and late-toasted aromatics for that pure, golden broth.

Ever wondered what’s actually inside those phở spice kits?

The Old Man Phở Bắc — a staple in almost every Vietnamese kitchen. These spice packs give phở that deep, aromatic flavor we all grew up with... But today, Dad and I decided to find out what’s really inside one.

There are few things more satisfying than biting into perfectly crispy Japanese karaage — juicy on the inside, light and shatter-crisp on the outside. But this version? It takes that crunch to another level.

The secret to lacy-bottom dumplings lies in the starch-water ratio. When the water steams off, the starch settles at the bottom of the pan, forming that delicate golden crust.

It’s officially pumpkin season, and if you’ve been here a while, you already know — this is my favorite time of year to cook. Everywhere you look, there’s pumpkin bread, pumpkin spice, pumpkin everything… but my absolute favorite way to use it? Pumpkin pasta.

So what do you do when you’re craving crispy crab rangoons and don’t want to drive to three different grocery stores? That’s where rice paper comes in — the unsung hero of this recipe.

Crispy, juicy, and oh so addictive — nothing beats Vietnamese roasted pork belly, aka thịt quay. 🐷🔥

If you’ve ever walked through the streets of southern Vietnam, chances are the smell of sizzling coconut rice batter pulled you right to a food stall- that’s Bánh Khọt — tiny golden rice cakes.

Game Day isn’t complete without wings. They’re the ultimate appetizer—crispy, messy (in the best way), and perfect for dunking while cheering on your team.

If there’s one jar I always keep on hand, it’s garlic chili crisp. Crunchy garlic, smoky chili oil, a salty little punch of umami

Some dishes just hit that sweet spot of being super comforting while also super easy to make. For me, that’s this Vietnamese lemongrass pork stir fry.

If I had to choose one dish to eat for the rest of my life… it might just be this. Crispy, golden fried chicken wings coated in a sticky, sweet, umami-packed Vietnamese fish sauce caramel glaze.

If you've ever tried Laotian cuisine, you might have come across Jeow Som, a delicous, tangy, slightly funky, and spicy dipping sauce that packs in a punch.

There’s something magical about grilled corn in the summer—the smell of smoke, the sizzle of the grill, and that sweet burst of flavor when you bite into a freshly charred ear. But in our house, we take it one step further: Vietnamese-style, with savory scallion oil drizzled all over.

Looking for a quick, flavorful, and pescatarian-friendly twist on a Vietnamese classic? Check out my latest blog post where I share an easy rice paper hack for making Shrimp Bánh Cuốn—a light and delicious Vietnamese dish that's perfect for any meal.