Crispy Tofu in Sesame Sauce

Soups

Traditional Vietnamese noodle soup consisting of broth, rice noodles, herbs, and meat.

Sides of Soup

Grilled Meat or Vegetarian

Shrimp with Lemongrass Butter

Choice of grilled Pork, Beef, or Chicken.

Com Thít Nương

Fried Rice

Shrimp or Combination Fried Rice

Bowl of Soup

Cup of Soup

Iced Coffee

Beef Broccoli

Rice and Soups

Choose 3 from the following grilled items: Beef, Chicken, Pork, Tofu, or Shrimp

Create Your Own Rolls

Bún – Rice Noodle Bowls

Bowl

Wine / Beer / Sake / Soju

Hot Jasmine Tea

Serves 2 to 3 Choose 3 from the following grilled items: Beef, Chicken, Pork, Tofu, or Shrimp

Family Style

Canh Chua Cá

Lẩu Đồ Biển

Gỏi Cuốn

Remove the tofu from its package and drain. Wrap the block in a clean kitchen towel or paper towels and place a heavy skillet or a few cans on top for 15–30 minutes to press out excess water. After pressing, cut the tofu into 3/4- to 1-inch cubes (or 1/2-inch thick rectangles) so pieces are uniform.

Press and cut the tofu

Pat each piece dry with a towel to remove surface moisture. In a shallow bowl, mix cornstarch, salt, and pepper. Toss the tofu pieces gently in the cornstarch mixture until lightly and evenly coated, shaking off excess.

Dry and season

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the neutral oil and swirl to coat. Arrange the tofu pieces in a single layer (work in batches if necessary). Cook without moving 3–4 minutes until the underside is deeply golden, then flip and cook another 3–4 minutes. If pieces are very thick, reduce heat to medium and cook an additional 1–2 minutes per side. Transfer cooked tofu to a wire rack or paper towel-lined plate to drain briefly; keep warm.

Pan-fry until golden and crispy

While the tofu cooks, whisk together tahini, soy sauce, rice vinegar, honey (or maple), toasted sesame oil, grated ginger, minced garlic, and Sriracha (if using) in a small bowl. The mixture will be thick; add warm water, 1 tablespoon at a time, and whisk until smooth and pourable but still creamy (about 2–3 tablespoons total). Taste and adjust: add a bit more soy sauce for saltiness, vinegar for brightness, or honey for sweetness.

Combine and emulsify

If you prefer a warm sauce, gently heat the mixed sauce in a small saucepan over low heat, stirring, for 1–2 minutes until just warmed — do not boil. Warming slightly helps the sauce coat the tofu better.

Warm the sauce (optional)

Place the crispy tofu in a shallow bowl or platter. Pour the sesame sauce over the tofu and toss gently to coat, or arrange tofu on a serving plate and drizzle the sauce evenly over the top.

Toss or drizzle

Sprinkle sliced scallions and toasted sesame seeds over the tofu. Serve immediately with lime wedges on the side for a bright finish. Suggested accompaniments: steamed rice, wilted greens, or a cold cabbage slaw.

Garnish and serve

extra-firm tofu

cornstarch

fine sea salt

black pepper

neutral oil (vegetable, canola, or peanut)

tahini (sesame paste) or smooth sesame butter

low-sodium soy sauce

rice vinegar

honey or maple syrup

toasted sesame oil

fresh ginger, finely grated

garlic, minced

warm water

Sriracha or chili paste (optional)

scallions (green onions), thinly sliced

toasted sesame seeds (white or black)

lime wedges (optional)

Dice the carrots, celery, and onion into small pieces. Mince the garlic cloves.

Chop the Vegetables

In a large pot, combine the vegetable broth and water. Bring to a boil over medium-high heat.

Prepare the Broth

Once the broth is boiling, add the chopped carrots, celery, onion, and minced garlic. Stir well.

Add Vegetables

Add the bay leaf, thyme, salt, and black pepper to the pot. Stir to incorporate the spices.

Season the Soup

Reduce the heat to low and let the soup simmer for about 20 minutes, or until the vegetables are tender.

Simmer

If you’re adding cooked chicken and/or pasta, do so at this point and simmer for an additional 5-10 minutes until heated through.

Add Chicken and Pasta (if using)

Stir in the spinach and cook for another 2-3 minutes until wilted.

Add Spinach

Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Final Touch

Ladle the soup into bowls or cups and serve hot.

Dish Out

Vegetable Broth

Water

Carrots

Celery

Onion

Garlic

Bay Leaf

Thyme

Salt

Black Pepper

Cooked Chicken

Pasta

Spinach

Begin by charring the onion and ginger. Cut the onion in half and slice the ginger piece in half. Place them cut-side down on a baking sheet and broil in the oven for about 10 minutes until they are charred.

Roast the Aromatics

In a large pot, add the beef bones and cover with 4 liters of water. Bring to a boil and reduce to a simmer. Skim off any foam that rises to the surface.

Add the roasted onion and ginger, star anise, cinnamon stick, cloves, fish sauce, and salt to the pot. Let the broth simmer for at least 6 hours, ideally 10-12 hours for the best flavor.

Add Aromatics and Spices

Once the broth has simmered long enough, strain the liquid through a fine mesh strainer into another pot to remove solids. Keep the broth warm.

Strain the Broth

Prepare the rice noodles according to package instructions. Usually, this involves soaking them in hot water for about 30 minutes until soft, then draining.

Cook the Rice Noodles

Thinly slice the beef sirloin or brisket against the grain. If using brisket, it can be lightly cooked in the broth before serving.

Prepare the Beef

In a bowl, place a portion of the cooked rice noodles. Top with raw beef slices (or cooked brisket), fresh herbs, and bean sprouts.

Assemble the Pho

Ladle the hot broth over the noodles and toppings. Serve with lime wedges, sliced chili peppers, and chopped green onions on the side for garnish.

Serve with Broth

Beef bones

Ginger

Star anise

Cinnamon stick

Cloves

Fish sauce

Rice noodles

Beef sirloin or brisket

Fresh herbs (basil, cilantro, mint)

Bean sprouts

Lime

Chili peppers

Green onions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Sauté Vegetables

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Garlic

Pour in the vegetable broth and add the canned diced tomatoes. Stir to combine.

Combine Broth and Tomatoes

Add the bay leaf, dried thyme, salt, and black pepper. Bring the soup to a boil.

Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.

Simmer the Soup

If desired, add the chopped green beans, corn, and diced potatoes during the last 10 minutes of cooking. Stir well and continue to simmer.

Add Optional Ingredients

Remove the bay leaf before serving. Ladle the soup into cups or bowls, and garnish with fresh parsley if desired.

Finish and Serve

Olive oil

Onion, diced

Carrots, diced

Celery, diced

Garlic, minced

Vegetable broth

Diced tomatoes, canned

Bay leaf

Dried thyme

Black pepper

Green beans, chopped

Corn, frozen

Potatoes, diced

Fresh parsley, chopped

If using chicken, slice it into thin strips. For the vegetables, cut the bell peppers into quarters, slice the zucchini into rounds, and remove the stems from the portobello mushrooms.

Prepare the Protein

In a bowl, whisk together the olive oil, minced garlic cloves, lemon juice, dried oregano, salt, and black pepper until well combined.

Make the Marinade

Place the chicken or vegetables in a large resealable bag or bowl, pour the marinade over them, and toss until everything is well coated. Let it marinate in the refrigerator for at least 30 minutes.

Marinate the Protein

Preheat your grill to medium-high heat while the protein is marinating.

Preheat the Grill

Remove the protein from the marinade and place it on the grill. Grill chicken for about 6-8 minutes per side or until fully cooked (internal temperature of 165°F/75°C). Grill the vegetables for about 4-5 minutes per side, or until they are tender and have grill marks.

Grill the Protein

Once cooked, remove from the grill and let it rest for a few minutes. Serve garnished with fresh parsley and lemon wedges on the side.

Garnish and Serve

Chicken Breast

Bell Peppers

Zucchini

Portobello Mushrooms

Olive Oil

Garlic Cloves

Lemon Juice

Dried Oregano

Fresh Parsley

Lemon Wedges

In a large skillet over medium heat, melt the butter.

Melt the Butter

Add minced lemongrass and garlic to the skillet. Sauté for 2-3 minutes until fragrant.

Add Aromatics

Add the shrimp to the skillet. Season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the shrimp are pink and opaque.

Cook the Shrimp

In a separate skillet, heat olive oil over medium-high heat.

Heat the Olive Oil

Add the sliced bell pepper, zucchini, and julienned carrot to the skillet. Sauté for about 4-5 minutes until the vegetables are tender-crisp.

Pour in the soy sauce and lime juice over the vegetables, stirring to combine. Cook for an additional 1-2 minutes.

Season the Vegetables

Once both the shrimp and vegetables are cooked, gently combine them in the shrimp skillet.

Mix Together

Serve the shrimp with lemongrass butter over a bed of sautéed vegetables. Enjoy!

Serve

Shrimp, peeled and deveined

Lemongrass stalks, trimmed and minced

Butter

Bell pepper, sliced

Zucchini, sliced

Carrot, julienned

Soy sauce

Lime juice

In a mixing bowl, combine soy sauce, fish sauce, brown sugar, minced garlic, black pepper, sesame oil, lime juice, and chili flakes (if using). Whisk well until the sugar is dissolved and the marinade is smooth.

Prepare the Marinade

Add your choice of protein (pork, beef, or chicken) to the bowl with the marinade. Make sure the meat is well coated. Cover and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.

Remove the marinated protein from the refrigerator. Grill for about 5-7 minutes on each side, or until the meat is fully cooked and has nice grill marks. Cooking time may vary depending on thickness and type of meat.

While the protein is grilling, prepare your garnishes. Chop the fresh cilantro, slice the cucumbers, and wash the lettuce leaves.

Prepare the Garnish

Once the meat is cooked, let it rest for a few minutes before slicing. Serve on a plate with a side of cooked rice, topped with fresh cilantro, sliced cucumbers, and lettuce leaves.

Crispy Tofu In Sesame Sauce

Soups

Pho

Sides Of Soup

Grilled Meat Or Vegetarian

Shrimp With Lemongrass Butter