Some of my favorite Vietnamese soups.

Bun Rieu Cua: Crab Noodle Soup from Northern Vietnam.  Primary ingredients include crab, eggs, tomatoes, and shrimp paste.

Bun Bo Hue: Beef Noodle Soup from Central Vietnam.  Primary flavors are beef broth and lemongrass.  Often served with pigs feet.

Hu Tieu Nam Vang: Southern Vietnam seafood soup modified from a Cambodian dish.  Toppings include shrimp, fried garlic, ground pork, Chinese BBQ pork slices, and fish balls.

Basil pork and tofu. Modified from this recipe. Stir fry garlic, Thai peppers, and lemongrass until fragrant, about 2 minutes. Add ground pork until fully cooked. Add tofu, breaking it up. Add fish sauce, soy sauce, and sugar to taste. Add sliced squash and zucchini for about 1 minute. Add basil for another minute. Season with salt and pepper.

Not the prettiest picture, but oh so tasty.


Eggplant, prosciutto, and arugula pizza.  Dough is modified from Smitten Kitchen, just added garlic granules with the dry ingredients.  While dough is rising, prepare the eggplant.  And prepare to be patient. 

Slice thinly, layer in a coriander, and dust each layer with salt.  Place the coriander over a plate and weight it down for about 30 min.  I used a bag of flour and sugar.  There’s still a lot of water in the eggplant, so squeeze out as much as you can, as many times as you can.

When dough is ready, roll over a lightly floured surface with corn meal and layer ingredients.  Bake at 475 for 12 minutes.

Pulled beef tacos with homemade slaw.  I modified both recipes from Smitten Kitchen.  For the pulled beef, I seared just under 2 lbs of a beef roast, used one small can of tomato paste instead of the crushed tomatoes, substituted brown sugar for the molasses, and threw in a tomato and chicken bouillon cube, in addition to the cumin, coriander, and chili powder.  Cooked in the crock pot for 8 hours on LOW.

The slaw was very simple: cabbage, apples, and red onion tossed with veganaise and apple cider vinegar.  Seasoned with pepper, salt, and old bay.

Watch on

Cafe sua da through this awesome little video by Eric Slatkin, founder of Hit the High Beam productions, via Viet World Kitchen.


Mini plum and blueberry crumble.  Makes 2 servings.

Chop 3 ripe plums.  Mix with a small handful of blueberries, 1 1/2 tbsp brown sugar, 1 tbsp flour, and lime juice.  Fill ramekins.  Mix 4 tbsp quick oats, 1 tbsp flour, dash of brown sugar, and 1/2 tbsp butter (cut into small pieces).  Top fruit with mixture.

Bake at 350 for 40 minutes.