Vietnamese-style sweet sour salmon soup
Inspired by canh chua, Vietnamese sweet and sour soup, the flavor of the broth comes from the combination of sour tamarind juice and chunks of sweet ripe pineapple.
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Katsudon
Japanese fried breaded pork cutlet (tonkatsu) joins eggs in sweet-salty broth, and the combo goes over a bowl of rice. It’s hard not to fall in love with Japanese food with dishes like katsudon.
Poached chicken Hainanese-style
Instead of a whole chicken, thighs are poached in broth and Shao xing rice wine with garlic, ginger and scallions. Authentic taste of Hainanese chicken with a shorter cooking time.
Beef tendon noodle soup
Beef shortplate and tendon were slow cooked, cooled and chilled (for easier slicing), reheated in broth and served with wide mung bean noodles and blanched spinach.
Gingered fish belly and vegetable soup
In this seafood variant of the Filipino tinola, chunks of bangus (milkfish) belly fillets are simmered with chayote and spinach in fish broth seasoned with ginger and fermented fish sauce.