Vietnamese

Hanoi-style beef pho

Pho is a Vietnamese soup with rice noodles, meat and vegetables. This is beef pho recreated from a hot bowl of noodle soup I enjoyed in Hanoi.

Cook time: 3 30

Servings: 4 people

Vietnamese caramelized pork and eggs

Found in Cambodian and Vietnamese cuisines, this dish of pork cubes and hard-boiled eggs braised in a mixture of caramelized sugar, juice of young coconut and fish sauce is often served during tết, the Vietnamese lunar new year.

Cook time: 1 10

Servings: 6 people

Air fried lemongrass pork belly

Pork belly marinated in minced lemongrass, garlic, shallots, fish sauce and honey are skewered and air fried until golden on the outside and the meat is tender.

Cook time: 15

Servings: 3 people

Che bap (Vietnamese sweet corn, tapioca and coconut)

Che bap can be served chilled, warm or at room temperature (personally, I like it warm). Serve in small bowls drizzled with coconut cream and sprinkled with toasted sesame seeds.

Cook time: 20

Servings: 6 people

Vietnamese shrimp spring rolls

Whole shrimps are tossed with fish sauce, calamansi juice, cilantro, sugar, garlic and chilies before they are wrapped and fried until golden and crisp.

Cook time: 5

Servings: 4 people