The oh so popular carrot-ginger dressing at Japanese American restaurants takes only 5 min! This sweet and tangy dressing is refreshing and so healthy.

💁‍♂️ A tip from a Japanese restaurant- Add a little peeled Fuji apple for natural sweetness, its pectin will also help the dressing last longer as well

Don’t boil crabs next time, stir fry them. One of my favorite Vietnamese ways to eat crab especially Dungeness crabs is stir fried with a savory, slightly sweet and peppery oyster sauce!

This is our family’s favorite way to eat Dungeness crab!

Click through for recipe!

​C​hrysanthemum soup​ aka "​Canh tần ô​"​ is a very common clear Vietnamese soup.  My dad likes to make it more vegetarian by using chrysanthemum leaves, dried shrimp and tofu. Chrysanthemum greens are a very distinctive and herbaceous green vegetable.  They are also referred to as garland chrysanthemum, crown daisies, Tong Ho in East Asian cuisine, shungiku, Japanese greens, or rau tần ô and cải cúc in Vietnamese markets.

Crispy roasted pork belly is one of the most coveted Vietnamese dishes and it was definitely one of my dad's favorite dishes that he was very proud of. It's not an easy dish to make, it's actually one of the trickiest and most finicky dishes where anything can go wrong. 9/10 times it would turn out to his liking but he would be so nervous and anxious during the whole cooking time. I still have memories of my dad sitting in his white apron and boxers in front of the oven waiting like a hawk over it's prey.

If you haven’t had fish collars you’re missing out! It’s high fat content (mmmm) and proximity to larger bones makes them actually and hard to overlook! There’s also no little bones in that area so it’s easy to eat.

You gotta start reverse searing your steaks, if not you’re missing out. Perfect steaks to your preferred doneness every time. Make this tonight!

Inspired by Nobu’s famous yellowtail jalapeño dish- ditch the restaurant, and make this super lush yellowtail and jalapeño sashimi dish at home .

I’m taking my traditional “Ga Chien Sa Ot” recipe and cooking them up as chicken skewers! For my Vietnamese Chicken Salad (Goi Ga Bap Cai, in Vietnamese), we’ll be doing this pretty traditional but with a Tyson® shortcut!

As a first-generation Vietnamese American, Philippe Trinh says food connects him to his parents — their heritage, culture, and what it means to be Vietnamese.

These Connecticut lobster rolls are simply served with just freshly drawn hot butter! MMMmmm.

Uni, which is pronounced "oo-nee" in Japanese, are edible sea urchins that are rich in umami. It's a unique flavor that is absolutely amazing; it's slightly salty and sweet. Fresh sea urchin, butter, pasta water, parmesan, and a little saki creates a decadent orange sauce that is tossed with hot pasta noodles.

This  is one of my favorite comfort foods, slow-braised Vietnamese pork belly. It's also a staple dish during Lunar New Year and  symbolizes love and family affection. It's savory, sweet and melt in your mouth tender. mmm

You gotta  to try this!