Simple but very flavorful, this is one of Julian and my favorites. It’s one of my mom’s favorite things to eat and it’s vegetarian! 

Typically the tofu is deep fried but we air fried the tofu instead for a healthier alternative and is seasoned with fresh tomatoes, garlic, shallots, fish sauce and topped with sliced scallions and served with a bowl of peeping hot jasmine rice.

Simply translated Goi Cuon literally translates to salad rolls. They were definitely a popular treat growing up and continue to be one of our favorite snacks because they’re so fresh and healthy.

These traditional Vietnamese spring rolls are packed with fresh herbs, veggies, and shrimp. Often times you will also see them with pork as well but today we will be making them with just shrimp (equally tasty and pescatarian).

The hamachi collar aka Hamachi Kama is the collar section of the yellowtail. It's the section right behind the fish's head and gills. It's also one of my favorite Japanese dishes to order at a restaurant (like at Nobu) because it's the fattiest part of the fist so the meat is very light, moist, and super tender. It's also rich in omega fats.

Read on to learn how to make Hamachi Kama in the air fryer or in your oven!

I love Vietnamese canh (aka soup) because they are true comfort soups for me. This simple soup made with soft and sweet luffa and is cooked in a light shrimp broth. Typically ground pork is used or pork ribs are used (aka “Canh Muop Bun Tau Thit Bam”) but I kept it this dish pescatarian because this is how my mom used to make this.

As a kid I loved how soft and gooey these taro potatoes are. Today, that texture still tickles my tastebuds 😋.

This was one of my favorite soups that my mom made, quick, simple, but so flavorful. Click to read more and for recipe!

Fuzzy melon soup is so nostalgic for me, it’s definitely a childhood favorite of mine.

I remember during my childhood in Kansas City my dad would grew these in our garden. The variety we grew were much bigger, almost like watermelon sizes but the taste was identical to this smaller variety. Simple soups like this were on constant rotation for a dinner since they were so plentiful in the summer.

Looking forward to spending the weekend with our moms this weekend! To help celebrate, this was one of the cutest videos of my mom the other month. It was her first time eating King Crab Legs and it was so precious, I’ve never seen her so happy with food. These Alaskan King Crab Legs & Claws are so snow white and have a wonderful light sweetness to them. Check out the post on how to cook and a couple of my favorite dips with these!

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You’ll want to eat these whole! These are a favorite in our household especially when we eat out at a nice Vietnamese restaurant. The shrimps are super crispy with the use of cornstarch and when deep fried, they are so crispy that you can eat them shell and head on!

I got these beautiful Acadian redfish filets which is part of the rockfish family from the Gulf of Maine. They have a bright red skin with a super mild (no fishy) flavor.

I just pan fried them, added some green onions and chili peppers, then drizzled it with some of my Vietnamese Hoisin Sauce glaze and some hot sizzling oil!

This is one of my mom’s favorite recipes. This is mostly a Northern Vietnamese dish where small nuggets of moist salmon (or white fish) is marinated in turmeric and pan fried with a generous topping of dill and scallion. You’ll see this in a lot of Vietnamese restaurants where they serve this on a sizzling skillet on your table.

Turmeric gives the fish a beautiful yellow/orange color and it pairs perfectly with the fermented shrimp paste sauce (aka mam tom). This dish is served often times with fresh rice noodles (aka “bun” in Vietnamese) with the shrimp paste sauce or nuoc mam cham. Click for recipe and more!

My most popular fan favorite garlic noodles gets a facelift with a deliciously sweet and decadent topping 🦞.

This dish was a sure crowd pleaser. For this dish I adapted a traditional Cantonese ginger scallion lobster dish and took a Vietnamese spin by adding some Vietnamese Ot Sa Te sauce for an extra splash of red color and some heat.

My mom's Vietnamese Braised Salmon aka "Cá Kho" recipe is so easy and oh so tasty!You'll see this normally served in Vietnamese restaurants in a simmering claypot but you can make this straight on your stovetop with a pan or stove-proof pot.

Typically you caramelize sugar first, but if that step scares you then you'll like this shortcut of marinating the fish in sugar and fish sauce and letting the fish caramelize with the marinade slowly in your pot. Click to learn more and for recipe!