
My family always has a jar of garlic oil at home. We add it to pho, salads, and pretty much anything edible. You only need two ingredients—garlic and oil. The method is simple but the execution requires precision. If the oil is not hot enough, the minced garlic will clump up. If the heat is…

Da Ua (pronounced “yah wu”) is a casual term for Vietnamese yogurt; the formal term is Sữa chua. Vietnamese yogurt is equal parts tangy, funky, and sweet, thanks to the use of condensed milk. It’s creamier and less thick than Greek yogurt. If you’ve never tried it, think Pinkberry frozen yogurt in creamy yogurt form.…

I made this one-pot bò kho at 9 months pregnant. I wanted comforting Vietnamese food without the hassle — no parboiling and cleaning beef bones, sautéing in front of a hot stove, or washing multiple pots. Total prep time and cleanup is less than 30 minutes; the oven does the rest of the work. I…

Bột chiên (pan-fried rice flour cake) is a popular street food in Saigon. Just like my family, this dish has Chinese roots — it’s the Vietnamese interpretation of “chien go” (煎粿). The dish features steamed rice flour cakes that are pan-seared and coated in a thick, molasses-like soy sauce, stitched together by eggs. The best…

My grandma calls this chả nướng because she used to grill it over charcoal in Vietnam. Most may know this as chả trứng hấp, or Vietnamese egg meatloaf, often included in cơm tấm (broken rice plate). My grandma makes it best — the meatloaf itself is moist, and I love the translucent layer of egg…

Here’s a simple, 2-ingredient coconut yogurt recipe. The hardest part is cracking open a coconut, which I cover in this post. Ingredients: Makes 2 cups of coconut yogurt, nutrition facts below. Equipment: The Easiest Way to Open a Coconut: Use a tool similar to Coco Jack. Unfortunately, they’re no longer in business so you’ll have…