Vegetable and shrimp spring rolls served with homemade peanut sauce.

Vietnamese Spring Rolls

Twin D

Spicy green curry with chicken and vegetables.

Green Curry

Refreshing soda infused with lychee flavor.

Lychee Soda

Rich coffee brewed with a traditional drip filter and served over ice.

Vietnamese Iced Coffee

Steamed buns filled with braised pork belly, pickled vegetables, and hoisin sauce.

Pork Belly Bao

Vietnamese sandwich with grilled chicken, pickled vegetables, and cilantro.

Banh Mi

Vietnamese beef noodle soup with fresh herbs and spices.

Pho Bo

Fried Banana

Singha Beer

Steamed edamame pods sprinkled with sea salt.

Edamame

Toasted bread topped with garlic and herbs.

Garlic Bread

Tropical cocktail with rum, coconut, and pineapple

Pina Colada

Refreshing cocktail with rum, mint, and lime

Mojito

Thai Iced Tea

Sweet coconut sticky rice served with fresh mango.

Mango Sticky Rice

Stir-fried rice noodles with tofu, bean sprouts, and peanuts.

Pad Thai

Grilled chicken skewers served with peanut sauce.

Chicken Satay

Spring Rolls

A refreshing cocktail with Thai basil and lime.

Thai Basil Mojito

Bring a medium pot with 1 liter (about 4 cups) of water and 1 tsp salt to a gentle boil. Add shrimp and poach 2–3 minutes until pink and just cooked through (internal temp ~120–130°F / 49–54°C). Do not overcook. Remove shrimp to a bowl of ice water to stop cooking. Once cool, drain and pat dry. Slice each shrimp in half lengthwise (optional) to make them flatter for rolling.

Prepare shrimp

Place dried rice vermicelli in a heatproof bowl. Pour 2 cups of the just-boiled water over the noodles and cover. Let sit 4–6 minutes until tender but not mushy. Drain, rinse briefly under cold water, and drain well. Toss lightly with a few drops of neutral oil to prevent sticking.

Cook rice vermicelli

Julienne the carrot and cucumber into thin matchsticks. Separate butter lettuce leaves and pat dry. Trim and cut green onions into matchsticks. Rinse and dry mint, cilantro, and basil leaves. Keep bean sprouts rinsed and drained. Arrange all filling ingredients on a large platter for assembly.

Prep vegetables and herbs

Fill a wide shallow bowl or pie dish with warm water (not boiling) about 1–2 inches deep. Working one at a time, dip a rice paper wrapper into the water for about 5–8 seconds until it begins to soften but is still slightly firm (it will continue to soften on your work surface). Lay it flat on a clean cutting board or damp towel.

Soften rice paper

On the bottom third of the softened wrapper place: one lettuce leaf (tear to fit if needed), a small handful (about 1/4 cup) of rice vermicelli, a small pinch each of carrot and cucumber, a few bean sprouts, a couple of herb leaves, and 2 halved shrimp placed cut-side down near the edge so they show through the wrapper. Fold the bottom edge of the wrapper up over the fillings, fold in the left and right sides snugly, then roll away from you to form a tight cylinder. Repeat with remaining wrappers and fillings to make 12 spring rolls. Keep finished rolls covered with a damp towel to prevent drying.

Assemble rolls

Cut each roll in half on the bias if desired and arrange on a platter. Serve at room temperature with peanut dipping sauce on the side.

Serve

Combine peanut butter, hoisin sauce, soy sauce, rice vinegar, brown sugar (or honey), lime juice, minced garlic, and sriracha in a medium bowl.

Whisk mixture while adding warm water gradually until the sauce reaches a smooth, dippable consistency (about 1/4 to 1/2 cup for thick dip, up to 1 cup for thinner sauce). Taste and adjust: more soy for saltiness, more lime for brightness, more sriracha for heat, or a touch more sugar for sweetness.

Transfer to a serving bowl and sprinkle the top with crushed roasted peanuts. Optionally drizzle a little sesame oil or garnish with finely sliced green onion.

large shrimp (peeled, deveined)

rice paper wrappers (8-inch)

rice vermicelli noodles, dried

carrot, julienned

English cucumber, seeded and julienned

butter lettuce or leaf lettuce, leaves separated

fresh mint leaves

fresh cilantro leaves

Thai basil leaves (optional)

bean sprouts

green onions, cut into matchsticks

coarse salt (for poaching shrimp)

water (for poaching and soaking noodles)

creamy peanut butter (or natural, well-stirred)

hoisin sauce

soy sauce (or tamari)

rice vinegar

brown sugar or honey

fresh lime juice

fresh garlic, minced (about 1 clove)

sriracha or chili garlic sauce (adjust)

warm water (to thin)

crushed roasted peanuts (for garnish)

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until well blended.

Mix Dry Ingredients

In another bowl, mix the milk, vegetable oil, vanilla extract, and eggs. Beat them until smooth and well combined.

Combine Wet Ingredients

Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.

Combine Mixtures

In a small saucepan over medium heat, melt the butter. Once melted, whisk in the unsweetened cocoa powder, brown sugar, and milk until smooth and well combined. Remove from heat and let it cool slightly.

Make the Chocolate Swirl

Preheat your oven to 350°F (175°C). Grease a baking dish. Pour half of the base batter into the prepared dish. Drizzle half of the chocolate mixture over it. Repeat with the remaining batter and chocolate mixture.

Layer the Mixtures

Using a knife or skewer, gently swirl the chocolate mixture into the batter to create a marbled effect.

Create Swirls

Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Remove from the oven and let it cool for about 10 minutes before slicing. Serve warm or at room temperature.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Vegetable oil

Vanilla extract

Eggs

Unsweetened cocoa powder

Brown sugar

Butter

Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

Prepare the chicken

Chop the green bell pepper into strips, slice the carrot into thin rounds, and cut the zucchini into half-moons. Rinse the snow peas and set aside.

Prepare the vegetables

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

Heat the oil

Add the chicken pieces to the skillet and cook for about 5-7 minutes, or until browned and cooked through. Remove from the skillet and set aside.

Cook the chicken

In the same skillet, add the green bell pepper, carrot, zucchini, and snow peas. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

Sauté the vegetables

Add the green curry paste to the vegetables and stir for about 1 minute until fragrant. Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine.

Make the curry sauce

Return the cooked chicken to the skillet and simmer everything together for an additional 5 minutes, allowing the flavors to meld.

Combine chicken and sauce

Remove from heat and stir in the fresh basil and cilantro. Serve the green curry hot over cooked jasmine rice.

Garnish and serve

Chicken breast

Green bell pepper

Carrot

Zucchini

Snow peas

Green curry paste

Coconut milk

Fish sauce

Lime juice

Fresh basil leaves

Cilantro

Cooked jasmine rice

If using fresh lychee, peel the lychees, remove the seeds, and blend the flesh until smooth. If using canned lychee, drain the syrup and blend the pulp.

Prepare the Lychee Pulp

In a large pitcher, combine the lychee pulp, simple syrup, and fresh lime juice. Stir well to mix the ingredients thoroughly.

Mix the Base Ingredients

Slowly pour in the sparkling water into the pitcher with the lychee mixture. Stir gently to combine without losing too much carbonation.

Add Sparkling Water

Fill serving glasses with ice cubes and pour the lychee soda over the ice.

Prepare to Serve

If desired, garnish the drinks with fresh mint leaves and a slice of lime for added flavor and presentation.

Add Garnish

Lychee pulp

Sparkling water

Simple syrup

Fresh lime juice

Ice cubes

Fresh mint leaves

Lime slices

Place the coarse ground Vietnamese coffee in the top chamber of a traditional Vietnamese drip filter (phin).

Brew the Coffee

Pour a small amount of hot water (about 30ml) over the coffee grounds to bloom and let it sit for about 30 seconds.

Slowly pour the remaining hot water (90ml) into the filter. Allow the coffee to drip through completely, which should take about 4-5 minutes.

In a glass, add the sweetened condensed milk at the bottom.

Combine Coffee and Condensed Milk

Once the coffee is fully brewed, pour it over the condensed milk in the glass.

Fill the glass with ice cubes to your desired level.

Finish and Serve

If desired, add milk or cream to taste and stir well before enjoying.

Coarse ground Vietnamese coffee

Hot water

Sweetened condensed milk

Milk or cream (optional)

In a large bowl, season the pork belly with salt and black pepper. Rub it evenly on all sides.

Prepare the Pork Belly

In a pot, combine the soy sauce, brown sugar, rice vinegar, ginger, garlic, star anise, and water. Bring to a simmer.

Braise the Pork Belly

Add the pork belly to the pot and ensure it's submerged. Cover and braise on low heat for about 2-3 hours, until tender.

Cook the Pork

Once cooked, remove the pork belly from the pot and let it cool slightly before slicing.

Cool the Pork

In a bowl, mix the rice vinegar, sugar, and salt until dissolved.

Make the Pickling Brine

Add the julienned carrot and cucumber to the brine. Let sit for at least 30 minutes.

Pickle the Vegetables

In a mixing bowl, combine the flour, baking powder, sugar, and salt. In a separate bowl, dissolve the yeast in warm water.

Make the Dough

Combine the wet and dry ingredients, knead until smooth, about 10 minutes. Cover and let rise in a warm place for 1 hour.

Knead the Dough

After rising, divide the dough into small portions and shape into rounds. Flatten slightly and place on parchment paper.

Shape the Buns

Steam the shaped buns in a bamboo steamer or steamer basket for about 10-15 minutes until fluffy.

Steam the Buns

Slice the braised pork belly and place it inside the steamed bao buns. Top with pickled vegetables, a drizzle of hoisin sauce, and fresh cilantro.