Vietnamese clam chao is super savory, comforting and delicious. Fresh New Zealand cockles/clams are simmered in an aromatic rice soup garnished with fresh coriander, scallions, ginger and Thai red chilis. Click to read more and for recipe!

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.

Authentic traditional style Vietnamese Pho- this family recipe is so comforting and richly seasoned. Steeping hot fragrant beef broth is ladled over flat rice noodles and thinly sliced beef and topped off with fresh herbs and vegetables like cilantro, basil, mint, bean sprouts, lime juice and bean sprouts.

This was always a Trinh staple on Sunday afternoons. My dad would actually start cooking the beef bone broth on Saturday and would continue to cook the broth into Sunday which made for a very deep and fragrant broth. A few things that my dad does differently is his special dry spice ratio, charring ginger and onions; and adding daikon to the broth which adds a little sweetness to the pho without adding too much sugar.

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!

Seeing family in Seattle this past weekend- I’m reminded of my some of my family’s simple dinners that sometimes only included this egg dish, rice and a clear soup. Even with all the tasty big restaurant meals here, nothing beats a homemade meal that can provoke precious childhood memories and family gatherings. ❤️

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!

What a perfect winter stew for the season. Bo kho is a delicious Vietnamese stew.

“Bo” translates to beef, and Kho translates to “braise” in Vietnamese- which means we’re braising some beef today to make this savory stew.

*Click for recipe and to check out my mom’s easy hack to making this dish!

A TASTEMADE COLLABORATION/PARTNERSHIP

As a kid my parents would slap my hands for eating too much of the juicy braised pork belly fat and skin but I still turned out ok. LOL

Today, celebrate Lunar New Year and eat something that really makes you happy!

Vietnamese Caramelized Pork Belly aka "Thit Heo Kho" is one of the most popular Vietnamese dishes to ring in the New Year but it's also one of our family favorites as well.

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!

Bánh Chưng, a traditional Vietnamese food eaten during Lunar New Year (Tết) 🇻🇳 and is made from glutinous rice (aka sticky rice), mung beans, pork belly that is tightly wrapped in aromatic phrynium or banana leaves. A sign of a good banh chung is one that's super meaty, solid, and tightly rolled. Growing up as kids, my parents would fry the leftovers into crispy pancakes and would serve it with a little Maggi.

The trick to these pancakes is to microwave these till they are very soft and hot, then mashing it in a nicely oiled non-stick or cast iron pan and getting these super crispy!

Dưa món is simply translated as dried vegetables preserved in fish sauce. Traditionally carrots and daikon radish are used but other popular vegetables are used like Vietnamese leeks, lotus root, kohlrabi and/or green papaya. These extra crunchy pickles are served with Vietnamese Mung Bean cakes (aka Banh Chung) during Tet / Lunar New Year.

A simple lunch for a busy day but it's also one of my favorite quick meals. This simple Vietnamese soup aka "canh" in Vietnamese is full of umami with the addition of chopped fresh shrimp and fish sauce. This simple soup and egg quiche was a frequent rotation for weekday dinners served with a hot bowl of jasmine rice.

The soup was made many ways with raw shrimp as the umami protein but was also sometimes subbed out with dried shrimp, pork (small rib bones or ground pork), or tofu. Click through for recipe!