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!

Thit Heo Kho- also known as Vietnamese caramelized pork with eggs, is braised in a savory and delectable coconut juice. This savory dish is typically served with a side of jasmine rice and pickled vegetables like pickled bean sprouts. The rich brown color of the pork belly is achieved from caramelizing brown sugar and then cooking the pork down in it.

My dad makes this dish a few ways but I like this method because the marinade is much simpler (just Maggi and oyster sauce)! This method also yields a gorgeously dark golden brown pork belly.

Celebrate Lunar New Year with some Vietnamese Candied Ginger- aka “mut gung”.

During Vietnamese lunar new year, (aka Tet) candied fruit “mut” are offered to house guests who according to tradition enjoyed these with some hot tea. Click to learn more and for recipe!

One of our rotating dinner staples in our home is Vietnamese sweet and sour fish soup aka “Canh Chua Ca” . It’s a homey, super traditional Vietnamese soup that is typically made with catfish or salmon. My mom likes to use a large salmon head which I love because the meat is so tender and a little fatty. Click on to see recipe.

Another classic family favorite, Du Chua, which adds that pickled sour and sweet crunch to the infamous Vietnamese Banh Mi sandwich 🥪 and is used in a variety of other dishes as a condiment or garnish as well.

Found on many Vietnamese menus, this has always been one of my favorite dishes. Traditionally this dish is served with tomato rice and some fresh vegetables like tomato and cucumbers. Click on to read more and for recipe!

Check out my latest press in Valley Table Magazine to learn more about how Whiskey & Booch came about and what it means to me.

According to the Chinese Zodiac calendar, 2022, is the year of the Tiger, starting from February 1st, 2022, and ending on January 21st, 2023.The Tiger is known as the king of all beasts in Asia and is a symbol of strength and braveness. So, what’s more suiting than to start the year with some Crying Tiger Steak & Dipping sauce.

Vietnamese Fish Sauce Wings (aka Canh Ga Chien Nuoc Mam). Bring in the New Year with these popular finger licking party wings 🤤.The perfect balance of sweet, sour, and a little spicy…. These deep fried & crispy mouth watering wings are tossed in a super savory fish sauce glaze that’ll have you double dipping and licking your fingers clean! These savory wings are tossed in a sticky umami glaze of caramelized sugar, fish sauce, crispy garlic and thai red chili peppers!