Crispy roasted pork belly is one of the most coveted Vietnamese dishes and it was definitely one of my dad's favorite dishes that he was very proud of.

Vietnamese red roasted bbq pork. Known as Xa Xiu in Vietnamese or Char Siu in Cantonese, these are traditionally used in Banh Mi sandwiches and egg noodle dishes.

One of my favorite all time childhood dishes- Momma Trinh’s Banh Cuon rollsThese delicious Northern Vietnamese rice rolls are filled with savory ground pork and sliced wood ear mushrooms.Pair it with some fresh veggies, fried scallions, Vietnamese ham and some nuoc mam cham sauce and you’re golden! Click on for recipe and more!

Crispy roasted pork belly is one of the most coveted Vietnamese dishes and it was definitely one of my dad's favorite dishes that he was very proud of. It's not an easy dish to make, it's actually one of the trickiest and most finicky dishes where anything can go wrong. 9/10 times it would turn out to his liking but he would be so nervous and anxious during the whole cooking time. I still have memories of my dad sitting in his white apron and boxers in front of the oven waiting like a hawk over it's prey.

Preserving recipes & stories- Dad’s super savory Vietnamese braised pork chops with tomatoes.

A little story time- This dish was taught and passed on to my father by his mother in the 1960’s and would follow my dad through University. Click for full recipe and story!

This yummy and spicy soup originates from Hue which was the capital of Vietnam in under the Nguyen Dynasty in the early 1800's and is a super rare treat whenever I can find or have it! There's a reason why it's not on many menus at many Vientamese restaurants- it's it's takes quite a bit of time to prep, cook, and can be a tricky dish to make.

Click on for recipe!

Cha Lua is one of the most common type of sausage in Vietnamese cuisine. It’s made from pork and are traditionally wrapped in banana leaves. It’s also a very popular traditional Tet menu item as well.

As a kid my parents would do a quick braise in some fish sauce and black pepper and serve it with a side of warm sticky rice….

This Vietnamese “Canh” aka clear soup is so savory yet light. Fuzzy melon is peeled and stuffed with a filling of ground pork, mushroom, and mung bean noodles. Fresh herbs like Chinese chives and cilantro adds a fresh aromatic fragrance. Similarly you can also use bitter melon as well which is called “Canh Kho Qua”.

If you go to a banh mi sandwich shop and get super confused with all the Banh Mi options, you might be asking yourself, “what kind of Banh Mi Sandwich should I get”?

My answer? Get a classic Banh Mi like "Banh Mi Dac Biet" or “Banh Mi cha lua”.

A Banh Mi Dac Biet and Cha Lua Banh Mi is typically filled with cold cut ham, chicken liver pate, mayonnaise, pickled daikon and carrots, fresh cucumber, black pepper, green chili and cilantro.

This Cha Chaan Teng Hong Kong Style macaroni and spam soup is a traditional Hong Kong breakfast staple across diners (aka Cha Chaan Teng) and fast food spots around the city.

One of the my favorites and also an iconic dish of Vietnam is the famous Banh Mi sandwich which has such deep history starting with the introduction of french baguette and pâté chaud (among many other things) during Vietnam’s French colonial era (1887 to 1954).

The original Banh Mi sandwich is believed to have been created in the 1960’s and is rumored to have been created by a northern Vietnamese couple who immigrated to Saigon after 1954 and named their shop, Hoa Ma, after their village outside Hanoi. They offered quick take-away food using fresh ingredients at a cheap price.

Learn how to make a banh mi sandwich here! Click post to learn more.

Here is my top 9 dishes to celebrate Tet! Braised pork and eggs, Candied Ginger, Mung Bean Pudding, Crispy Roasted Pork Belly, Vietnamese Pickled Bean Sprouts, Pickled Mustard Greens, Deep Fried Sesame balls, Dried Radish and Carrot Radish, Fried Banh Chung…. Click to learn more and for recipes!