Pork Stuffed Tomatoes
Cà Chua Nhồi Thịt, is a Vietnamese classic. Halved tomatoes filled with seasoned pork, wood ear mushrooms, and glass noodles, seared and then braised in a light tomato sauce.
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Tapioca Noodle Carbonara
Handmade tapioca noodles replace wheat pasta in this carbonara, with Chinese pork sausage standing in for guanciale – its rendered fat and caramelised edges doing the same structural work. The technique is faithful; the ingredients are not.
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Banana Coconut Dessert
A Vietnamese sweet soup of whole cooked bananas, two types of tapioca, and a coconut-pandan broth, finished with crushed roasted peanuts.
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Vietnamese Thick Rice Noodles with Crab Sauce
Hand-piped bánh canh noodles tossed in a glossy annatto and crab sauce built on prawn shell stock. A Vietnamese noodle bowl worth the effort.
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Caramelised Pork Belly and Eggs
A Vietnamese braised pork belly and egg dish built around Vietnamese caramel sauce – a deeply coloured, bitter caramel that defines the sauce.
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Pork Wrapped in Betel Leaves
Pork shoulder mince and betel leaves grilled until blistered — a Vietnamese dish built on aromatics and technique.
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Savoury | Salads | Vietnamese
Vermicelli Noodle Salad with pork spring rolls
Cold vermicelli noodles topped with fresh herbs, pickled vegetables, and crispy pork spring rolls — finished with nuoc cham. A Vietnamese bún dish built for sharing.
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Mushroom Pâté
A blended mushroom and walnut pâté seasoned with fish sauce and Shaoxing wine for layered, unfussy depth.
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Rice Paper Rolls with Peanut Sauce
Fresh rice paper rolls filled with pork belly, prawns, vermicelli, and herbs — served with a peanut dipping sauce. Looks impressive, easier than you think once you find your rolling rhythm.
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Vietnamese | Salads | Savoury
Banana Blossom Salad
A Vietnamese banana blossom salad with poached chicken, fresh herbs, nuoc cham dressing, and fried shallots. An underused ingredient that makes a showstopper salad — worth hunting down.
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Soups | Savoury | Vietnamese
Sweet and Sour Soup (Canh Chua)
A Vietnamese classic that balances sour, sweet, and savoury in one pot. Made with fish, pineapple, tomato, and tamarind — the soup I grew up eating.
