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!

Classic Mignonette is a french condiment that always accompanies oysters at Parisian brasseries. This zippy condiment is also served at Maine staples like MC Perkins Cove to add a vinegary zest to briny oysters like these delicious White Stone Oysters. Click through to see recipes for classic mignonette and cocktail sauce.

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!

Cooking fish can be intimidating for some but quality fresh salmon is super easy to cook and prepare. Click over for this super easy way to prepare this Vietnamese style baked salmon.

Prince Edward Island oysters with a zesty Vietnamese “mignonette” sauce. These wonderfully briny and flavorful oysters are lightly grilled and topped off with some fresh scallions, lime.

The ice-cold conditions of the Gulf of Saint Lawrence results in oysters that are a touch sweet with a light mineral finish which is a perfect pairing with a delicate Vietnamese dressing of lime, cilantro, chili and fish sauce.

This funky Lacto fermented hot sauce starts off with a mash made from green peppers, a little salt and dash of kombucha vinegar to kick start the fermentation. This technique is super simple and can be used with any type or varieties of mild/hot peppers. See post for recipe and more!

This family recipe is so comforting and richly seasoned. Steeping hot fragrant beef broth is ladled over flat rice noodles and thinly sliced beef and topped off with fresh herbs and vegetables like cilantro, asian/Thai basil, mint, bean sprouts, lime juice and bean sprouts. Click on to learn for dad’s pho recipe plus his special pho dry spice blend!

+PLUS 5 tips for a richer and more flavorful pho broth.

I made my Aunt Trang’s Restaurant style pho. She’s been working at the same Vietnamese restaurant in Seattle for over 9 years! She taught me how to get that super fragrant restaurant style chicken pho broth.

Simple but very delicious, this tomato and egg stir-fry is truly a national dish adored by most households in China…

This satisfying dish combines ripe tomatoes with gently scrambled eggs in a balanced sweet and savory sauce. It’s often served with a bowl of steamed rice and is one of my ultimate comfort meals!

This is actually one of my personal favorite dishes when I travel to overseas.

This yummy and spicy soup originates from Hue which was the capital of Vietnam in under the Nguyen Dynasty in the early 1800's and is a super rare treat whenever I can find or have it! There's a reason why it's not on many menus at many Vientamese restaurants- it's it's takes quite a bit of time to prep, cook, and can be a tricky dish to make.

Click on for recipe!

Dad’s Vietnamese beef sautéed with onions and garlic (Aka thit bo xao hanh tay).

Simple but delicious, my dad velvets his meat with a simple marinade of just oil, light soy sauce, potato starch and black pepper. Then he sautés onions/garlic and adds the beef.

These Vietnamese Pickles are my go-to condiment for so many Vietnamese dishes. 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.