Has anyone else cook with these before?

Tatsoi is an Asian variety of Brassica rapa grown for greens and is also called “tat choy”, which sounds like and is related to it’s sister greens, Bok Choy.

I like cooking bok choy with bean sprouts so I used the same recipe here. Tatsoi greens along with garlic and bean sprouts are sautéed in a flavorful ginger soy sauce.

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!

Have you ever had vegetarian Banh Cuon (aka Vietnamese sheet rice noodles)? I haven’t seen many recipes that are vegetarian and I wanted to share this family recipe. Click here to view post and recipe!

As a family we loved sitting around the dinner table and enjoying these savory shrimps with a side of rice. Now my vegan friends can taste this too!

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!

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!

Unlike the Japanese Ramen or soy marinated eggs that I made earlier- these savory eggs are hard boiled and steeped in a mostly black tea mixture with some soy sauce and spices. What creates the marbled tea veins is the cracking of the egg shells and letting the eggs steep in it’s cracked shell.

Banh Chuoi aka Vietnamese Banana Cake is a popular street food in Vietnam but also a favorite sweet bake among many Vietnamese households. In this cake you can definitely see the French influence on Vietnamese cuisine.

Banana bread is a moist, sweet, cake-like bread. This is our classic banana bread fusion recipe and feel to check out the Vietnamese recipe in the photo for a more authentic Vietnamese banana bread.

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.