Mắm Tôm Chua | Vietnamese Fermented Pickle Shrimp
Mắm tôm chua has a beautifully balanced flavor—salty, slightly sweet, pleasantly sour, and fragrant with garlic and galangal. As it ferments, the shrimp develop a beautiful pink-red color and a complex flavor that pairs perfectly with boiled pork belly, fresh herbs, steamed rice, or rice noodles.
Pork Rillettes
Pork Rillette
Slow-cooked pork preserved in its own fat until tender, rich, and spreadable.
Simple ingredients, patient cooking, and deep flavor.
Bánh Bông Hồng (Vietnamese Radish Dumplings)
Bánh Bông Hồng (Vietnamese Radish Dumplings)
Delicate translucent dumplings filled with savory radish and mushrooms, shaped carefully into small flowers by hand.
Some traditions survive because hands remember them.
Bánh bông hồng is one of those recipes.
It is a Vietnamese dumpling, but shaped like a little flower.
The dough is made with wheat starch and tapioca starch, soft and chewy, similar to har gow.
The filling can be made with shrimp, pork, and radish.
Crème Brûlée
A smooth vanilla custard with a delicate caramelized sugar top — rich, simple, and quietly elegant.
Bake Butter Croissant at Home
A good croissant is flaky, but soft, all while having a rich buttery flavour.
Making butter croissants at home is a labour of love. It takes time, lots of rolling, and patience. But imagine when you pull out a tray of fresh croissants from the oven. The aroma will make you feel like you’re in a Parisian bakery without even leaving your home. Mmm totally worth it!