Sautéed vegetables and proteins with a flavorful sauce.

Stir-Fries

A comforting bowl of noodles in savory broth.

Noodle Soup

Rice Dishes

Stir-fried rice with vegetables and choice of protein.

Fried Rice

A refreshing bowl of vermicelli noodles topped with fresh ingredients.

Vermicelli Bowl

Vietnamese sandwiches filled with savory ingredients.

Banhmi Sandwiches

A sweet and refreshing drink with tapioca pearls.

Bubble Tea

Blended fruit drinks for a refreshing treat.

Smoothies

In a large pot, add the beef bones and cover with water. Bring to a boil and then simmer for 10 minutes. Discard the water and rinse the bones to remove impurities.

Prepare the Broth

Return the bones to the pot and add 4 liters of fresh water, sliced onion, and ginger. Add star anise, cloves, and cinnamon stick. Bring to a boil, then reduce heat and simmer for at least 6 hours.

Add Aromatics

After simmering, remove the bones and strain the broth. Add fish sauce and salt to taste.

Season the Broth

Cook the rice noodles according to package instructions. Thinly slice the beef sirloin or brisket.

Prepare Noodles and Beef

In a bowl, place a portion of noodles and raw beef, then ladle the hot broth over them to cook the beef. Top with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers.

Assemble the Pho

Beef bones

Water

Onion

Ginger

Star anise

Cloves

Cinnamon stick

Fish sauce

Salt

Rice noodles (Bánh phở)

Beef sirloin or brisket

Fresh herbs (basil, cilantro, mint)

Bean sprouts

Lime

Chili peppers

In a small bowl, mix soy sauce, garlic, ginger, sesame oil, cornstarch, and water until well combined. Set aside.

Prepare the Sauce

Heat a large skillet or wok over medium-high heat. Add a little sesame oil and sauté the sliced chicken breast until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

Cook the Chicken

In the same skillet, add a bit more sesame oil, and add broccoli, bell pepper, carrot, and snap peas. Stir-fry for about 3-5 minutes or until vegetables are tender-crisp.

Sauté the Vegetables

Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and stir well to coat. Cook for an additional 2-3 minutes, allowing the sauce to thicken. Season with salt and black pepper to taste.

Combine and Finish

Garnish with sliced green onions and serve hot over rice or noodles.

Serve

Broccoli florets

Bell pepper, sliced

Carrot, julienned

Snap peas

Chicken breast, sliced

Soy sauce

Garlic, minced

Ginger, grated

Sesame oil

Cornstarch

Green onions, sliced

Black pepper

In a large pot, combine chicken or vegetable broth, water, soy sauce, minced garlic, grated ginger, and sliced carrots. Bring to a boil over medium heat.

Once the broth is boiling, add the sliced mushrooms and chopped green onions. Reduce heat to a simmer and cook for about 5 minutes until the vegetables are tender.

Add Vegetables

Add the noodles to the pot and cook according to the package instructions, usually about 3-5 minutes, until they are tender.

Cook the Noodles

Taste the soup and season with salt and pepper according to your preference. Serve hot in bowls and enjoy!

Season and Serve

Chicken or Vegetable Broth

Soy Sauce

Green Onions, chopped

Carrot, sliced

Mushrooms, sliced

Noodles (e.g., ramen or udon)

Pepper

Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the water is absorbed and the rice is tender.

Prepare the Rice

In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sliced shallots, and sauté until fragrant, about 2 minutes. Then, add the julienned carrots and sliced bell pepper, and continue to cook for an additional 5 minutes.

Once the rice is cooked, fluff it with a fork and add it to the skillet with the sautéed vegetables. Pour in the soy sauce, and season with salt and black pepper to taste. Stir well to combine all ingredients and heat through for 2-3 minutes.

Combine and Season

Remove from heat and stir in the chopped green onions and cilantro. Serve warm as a side dish or main course.

Garnish and Serve

Jasmine Rice

Vegetable Oil

Shallots, sliced

Carrots, julienned

Bell Pepper, sliced

Black Pepper

Fresh Cilantro, chopped

Gather all ingredients and chop vegetables and protein into small, uniform pieces.

Prepare Ingredients

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Heat Oil

Add the minced garlic and chopped onion to the skillet, sautéing for about 2 minutes until fragrant.

Sauté Aromatics

Add diced carrots and peas to the skillet, stirring frequently for about 3-4 minutes until they are tender.

Cook Vegetables

If using a protein, add it to the skillet now and cook until it's cooked through, about 5-7 minutes.

Add Protein

Push the mixture to one side of the skillet and pour in the beaten eggs, scrambling until fully cooked.

Scramble Eggs

Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine all ingredients.

Combine Rice

Pour the soy sauce over the rice and season with salt and pepper to taste, stirring to evenly coat.

Season

Fold in the chopped green onions and remove from heat.

Add Green Onions

Serve hot, garnished with additional green onions if desired.

cooked rice

vegetable oil

garlic, minced

onion, chopped

carrots, diced

peas

green onions, chopped

soy sauce

egg, beaten

protein of choice (chicken, shrimp, tofu, etc.)

salt

pepper

Bring a pot of water to a boil. Add the vermicelli noodles and cook according to package instructions, usually about 3-5 minutes, until they are tender. Drain and rinse under cold water to stop the cooking process. Set aside.

Cook the Vermicelli Noodles

While the noodles are cooking, thinly slice the cucumber, carrots, and red bell pepper. Chop the green onions and cilantro.

Prepare the Vegetables

In a small bowl, whisk together the soy sauce, sesame oil, and juice of the lime. Adjust seasoning with salt and pepper to taste.

Make the Dressing

In a large bowl, combine the cooled vermicelli noodles, sliced vegetables, chopped cilantro, and green onions. Drizzle the dressing over the top and toss gently to combine.

Assemble the Bowl

Divide the vermicelli bowl into serving portions and enjoy immediately, garnished with extra cilantro or lime if desired.

Vermicelli noodles

Cucumber

Carrots

Red bell pepper

Fresh cilantro

Green onions

Julienne the cucumber, carrot, and daikon radish. Set aside.

If using pork belly, cook it until crispy and golden. If using tofu, pan-fry until golden brown.

Cook the Protein

Mix mayonnaise with soy sauce in a bowl. Adjust seasoning with salt and pepper.

Slice the baguettes in half. Spread the sauce on both sides. Layer with cooked protein, vegetables, cilantro, and jalapeños.

Assemble the Sandwiches

Cut the sandwiches in half and serve immediately.

French baguette

Cilantro leaves

Carrot

Daikon radish

Mayonnaise

Pickled jalapeños

Pork belly or tofu (for vegetarian option)

Salt and pepper

In a pot, bring 4 cups of water to a boil. Add the tapioca pearls and stir gently. Allow the pearls to cook for about 30 minutes or until they become soft and chewy. Stir occasionally to prevent sticking.

Cook the Tapioca Pearls

In a separate pot, steep the black tea leaves or tea bags in 2 cups of hot water for about 5-7 minutes. Once brewed, remove the tea leaves/bags and add sugar to taste. Stir until dissolved.

Prepare the Tea

Once the tapioca pearls are cooked, drain them and rinse under cold water. In a large glass, add the cooked tapioca pearls, brewed tea, milk, and flavoring syrup. Mix well.

Combine Ingredients

Add ice cubes to the glass and stir again. Enjoy your refreshing bubble tea with a wide straw to sip the pearls!

Tapioca pearls

Black tea leaves or tea bags

Sugar

Milk (or non-dairy milk)

Ice cubes

Flavoring syrup (e.g., vanilla, mango, or taro)

Gather all the ingredients and wash the spinach if using.

In a blender, combine banana, frozen berries, Greek yogurt, honey, almond milk, spinach (if using), and ice cubes.

Blend the Ingredients

Blend on high speed until the mixture is smooth and creamy. You may add more milk if it's too thick.

Blend Until Smooth

Pour the smoothie into glasses and serve immediately. Enjoy your refreshing treat!

Pho

Stir-fries