There's many ways of cooking the razor clams including steaming, baking, and broiling them whole in their shells. One of the most popular methods is steaming them in a Vietnamese butter/wine sauce with scallion onions and garlic.

Fresh New Zealand cockles/clams are simmered in an aromatic sauce garnished with fresh coriander, scallions, ginger and Thai red chilis. Click to read more and for recipe!

Bánh Xèo - This Vietnamese favorite is simply translated as a “sizzling cake" which refers to the sizzling sound when the crepe is cooking. The crepe is actually eggless and simply consists of rice flour, dried mung beans, and seasoned with turmeric and coconut milk.

Today, my Auntie Trang teaches us how she gets that extra crips to these famous crepes, exactly how do they do it in restaurants!

Did you know there are 5 really important & common dried spices in a fragrant pho broth?

These spices include star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds. My dad’s secret spice blend also includes a couple other spices like white pepper and licorice for that super flavorful pho.

Click for recipe!

Spring Rolls, aka Vietnamese Gỏi Cuốn, are filled with fresh vegetables and herbs alongside a protein (often shrimp & pork, buttered beef or baked salmon).

Instead of baked salmon, I'm using sushi grade Copper River Salmon and flame torching it. For the filling I'm doing all the traditional stuffings including lettuce, thin rice vermicelli noodles, cilantro, carrots, and some scallions. Click to view recipe!

What a perfect winter stew for the season. Bo kho is a delicious Vietnamese stew flavored with ginger, lemongrass and star anise!

Have you ever tried Vietnamese chicken infused with lemongrass?

This Vietnamese lemongrass chicken is a super popular pan-fried chicken recipe that's surprisingly super easy to make.

Vietnamese Soy Sauce Eggs. If you love Mayak eggs or ramen eggs, you’ll love these!

Vietnamese Soy Sauce Eggs- also known as Trung Ngam Tuong in Vietnamese are soy eggs marinated in a rich soy sauce broth with aromatic herbs like chives, cilantro stems, sesame seeds, and chili peppers.

Cà Ri Gà is a Vietnamese chicken curry that's super flavorful and oh so comforting. The chicken curry is seasoned with coconut milk, lemongrass and Vietnamese Madras curry powder which gives it that signature Vietnamese curry flavor.

Vietnamese Caramelized Shrimp, aka Tom Rim, is made with raw prawns (typically with the shell and tails on) and is super easy and quick to make. It’s a super traditional and popular Vietnamese dish. I like to cook down the caramel sauce until its tacky on the shrimp to make it ultra savory and finger licking good!

Juicy Vietnamese braised pork belly is one of my favorite dishes to make!

Today I made it with a little Taiwanese twist by just adding a few aromatics like fresh ginger, star anise, and Shaoxing cooking wine. Click on for recipe and for more!

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!