Broccoli and Leek Soup
A classic apple crumble consists of an autumn apple filling in a buttery crust with crunchy baked crumbles overtop. It can be served hot or cold but I think it’s best served hot with a cool scoop of vanilla ice cream on top.
Mix Berries Fruit Tart with Pastry Cream
Fruit Tart
A classic dessert made with a crisp sweet pastry shell, smooth vanilla pastry cream, and fresh seasonal fruit.
Mustard Pickle soup
Mustard Pickle Soup
A comforting, tangy soup made from aged mustard greens, slow-cooked with tender meat and simple aromatics.
Butter Chicken
A rich, comforting dish that brings together warm spices, tender chicken, and a smooth tomato cream sauce.
This is one of the first Indian dishes I learned, and it has stayed with me ever since.
BÚN THANG
The base of Bún Thang is a clear and delicate chicken broth.
It starts with chicken stock, but what makes it special is the addition of dried squid, lightly toasted until fragrant and slightly charred, then washed and added to the broth. This gives a subtle depth that’s hard to describe but very important.
Vietnamese Fish Cake (Chả Cá) with Dill
This is one of those simple dishes I like to make at home.
In Vietnam, chả cá is often made with a fish called cá thác lác, where the fish is scraped and prepared for you. You just bring it home, season it, and cook.
Flavors of My Travel: Sugar, Trains, and Chocolate Croissants
Long hours in the kitchen, working with sugar, understanding technique, and starting each day with a chocolate croissant from a small boulangerie.
Saigon Lemongrass Pork Chop Rice (Cơm Sườn Sả)
Vietnamese Lemongrass Pork Chops (Thịt Heo Nướng Sả)
Whenever I make this dish, I think of my grandmother’s busy kitchen in Saigon, plates moving quickly across the counter, the smell of grilled pork in the air, and the simple comfort of a good meal shared at midday.
Homemade Beef Stock
Pho is not something I rush.
I start with a homemade beef broth, simmered for hours and rested overnight for a deep, clean flavor. (You can find my full broth method here.)
The next day, the broth is brought back to life with charred onion, ginger, and spices. The smell alone feels like home.
In Vietnam, pho is an everyday meal, something we eat any time of day. For me, it also carries memory.
I remember my father telling me that pho was inspired by the French pot-au-feu, later becoming a part of Vietnamese daily life. At the end of the meal, he would add rice to the last of the broth so nothing was wasted.
This is my way of making pho at home, simple, patient, and full of meaning.
Homemade Pho (Two-Day Comfort Broth)
This homemade pho is made with a slow-cooked beef broth, simmered for hours and rested overnight for a clean, rich flavor. Using charred onion, ginger, and warm spices, this Vietnamese beef noodle soup develops deep aroma and a naturally gelatin-rich texture. This two-day method may take time, but it creates a comforting, authentic bowl of pho worth every step.
Lemongrass Salt & Pepper Salmon
Some of the best meals don’t start with a recipe they start with what’s already in the fridge.
This collection is about simple, everyday cooking inspired by memory, instinct, and whatever ingredients are on hand. From lemongrass salmon to leftover bread turned into something special, these dishes are practical, comforting, and full of flavor.
A Green Onion Bread Tradition
When the bread becomes a little stale the next day, we don’t throw it away. Instead, we toast it until the crust becomes crisp again and the inside warms up. Then we drizzle it generously with our homemade green onion sauce.
Vietnamese Pâté Recipe (Homemade Pork Liver Pâté for Bánh Mì)
Authentic Vietnamese pâté recipe made with pork liver and ground pork. Smooth, rich, and perfect for homemade bánh mì sandwiches.
