Garland Chrysanthemum used to make Chrysanthemum Soup - Canh Tan O
Glutinous rice with sesame and coconut milk.
Stuffed Tomatoes Vietnamese Style - Ca Chua Nhoi Thit
Goi ga bap cai (Vietnamese chicken and cabbage salad).
Deep Fried Black Pepper and Sesame Soy Gluten with Choy Sum. It has the texture of chicken but it's not meat!
Green Papaya Salad with Shrimp
Banh Mi Thit Nuong - Vietnamese Sandwich with Grilled Pork
Ginger Lemongrass Drink
Pork/Chicken Liver Pate for Banh Mi (Vietnamese Sandwich)
Vietnamese Cold Rolls - Flavorful, fresh, crunchy, satisfying, & refreshing! And good for you, too! Perfect for summer. (Vegan / Vegetarian)
Banh Mi Nem Nuong - Vietnamese Sandwich with Grilled Pork Patties
Thai Iced Tea (Trà Thái in Vietnamese)
Beat the August heat with a steamy, spicy bowl of pho
Banh Mi Op La - a Vietnamese breakfast of baguette and sizzling eggs, sausage, onions, and tomatoes
Beef and pumpkin stir-fried.
"Chrysanthemum eggs" - stuffed hard-boiled eggs with pork mixture.
Vietnamese Shaking Beef-Bo Luc Lac
Vietnamese Cucumber Salad with Shrimp
Ca Kho To (Vietnamese Braised Fish in Clay Pot)
Bo Luc Lac - Vietnamese Shaking Beef
Fried pumpkin and minced pork cakes - or pumpkin korokke.
Vietnamese Bo La Lot (Betel Leaf Wrapped Beef) ready to grill.
Fried prawns and salted eggs
Pan-fried, pork-stuffed tofu squares, served on a bed of tomato sauce (recipe from "Into the Vietnamese Kitchen")
Matcha Green Tea Agar Agar with Sweet Black Sesame Sauce
A first attempt at pho ga (chicken pho), and many lessons learned along the way.
Vietnamese spring rolls - filled with basil, shrimp, and vermicelli, these rolls are great for summer!
Beef Wrapped In Pepper Leaves
Bun Thang (Vietnamese Vermicelli Noodle Soup with Chicken, Egg, and Pork)
Vietnamese pineapple fried rice.
Chocolate Vietnamese Coffee Tart
Canh Rieu Ca, salmon with tomato, dill and garlic soup
Vietnamese Hot Coffee - Just as delicious without the ice!
Bo Luc Lac (Vietnamese Stir Fry Beef Filet Mignon). Marinated in soy sauce, fish sauce, and garlic. Cooked over grapesed oil in a slightly smoking wok.