Savory Vietnamese Meatballs with a Sweet and Spicy Hoisin Dipping sauce.

Bo ne, or Vietnamese steak and eggs, is a delicious Vietnamese breakfast dish that showcases a delicious fusion of Vietnamese and French flavors.

A super delicious beef and rice dish

Banh mi sandwiches are popular and loved all over the world. [click to watch]

A quick and easy Vietnamese style beef dish with a sweet, spicy, salty and sour caramelized sauce!

You will often find Vietnamese desserts topped with a rich and sweet coconut sauce called Nuoc Cot Dua. I like to call this sauce the Asian whipped cream. It is made by simmering coconut milk and sugar, and thickened with a bit of tapioca starch. Pandan leaves (the vanilla extract of Southeast Asi

Easy Vietnamese Beef Stew in the Instant pot

For this Vietnamese Chicken Salad, fish sauce gives the dressing savoury, umami-rich underpinnings, while lime juice, sugar and garlic punch up the flavour.

This Vietnamese chicken salad recipe makes a fantastic summer salad called gỏi gà bắp cải in Vietnamese. This healthy cabbage and chicken salad has a lively dressing of Vietnamese fish sauce, lime juice, sugar, garlic, and chilli, and is topped with crunchy peanuts and crispy fried onions. It's often called Vietnamese slaw as it’s made with two kinds of cabbage and carrot.

Goi ga trong, also known as Vietnamese chicken salad, is a traditional dish that is popular in Vietnam and other Southeast Asian countries. The dish is known for its fresh and light flavors, as wel…

Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles

A classic Vietnamese specialty dressed up in light and lean clothes! This salad bowl is bursting with freshness and flavor.

Recipe video above. This Vietnamese lemongrass marinade is exceptional - you'll absolutely love it! This is one of my siganture recipes - it's as delicious as it is healthy, ideal for making ahead, for midweek meals and a cheap (impressive) meal idea for large groups. DON'T BE DAUNTED by the list of ingredients - the ingredients for the marinade and sauce are largely the same!

Vietnamese fried spring rolls are made with chicken, shrimp, and vegetables rolled in rice paper, then fried in this authentic recipe for chả giò.

This creamy and buttery chicken liver pate is an easy to follow recipe and you'll want to make this for any Vietnamese bánh mì sandwich.

Shaking beef is a great way to make a little beef go a long way in this delicious composed salad.

Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with "white meats". Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!).**NOTE: If you reduce sugar then the pork will not caramelise as well and it will take longer to get colour on it!**

Make your own Vietnamese baguettes! These Bánh Mì have a light and cottony crumb with a super thin and crispy crust! This is the closest recipe to Vietnamese Bánh Mì!

Banh mi has a soft, fluffy interior, a thin, crisp crust, a pleasant chew and wonderful flavor. They are the perfect roll for sandwiches.

The truth is, if you don’t like egg rolls (or fried spring rolls), I will judge you. I mean, C’MON! What is there not to love??? Crispy, crunchy exterior wrapper that envelopes an incre…

The Vietnamese baguette (banh mi) looks like French bread, but it's different. Learn the tricks to creating this light, airy bread with a thin crust.

When I flick through my Vietnamese cookbooks, the dessert section will contain dishes like crème caramels, flans, custards and tarts. These dishes are associated with the French and were brought over to Vietnam during the French colonization (1874-1954). They are commonly eaten by the Vietnamese, so much so that they have made it their own with a Vietnamese twist using ingredients like coconuts, Vietnamese coffee, condensed milk and pastry often contains shortening rather than butter. When I was traveling around Vietnam last year, I found many bakeries selling French desserts and the range and quality available was amazing. It was always such a treat to get a box of sweets for just a few Australian dollars. My friends and I would often wonder down to the local bakery after dinner to get dessert and bring it back to our hostel and unwind from the day’s travel by watching whatever was on MTV (Gaga, Katy Perry on repeat) or the movie channel (I think I saw the same Jennifer Lopez movie three times, the one where she gets pregnant). I generally don’t watch much TV but my consumption of junk TV seems to skyrocket when I’m on holiday, but it’s more background noise as my friends and I plan the travel adventures for the next day and we bond over taking the piss out of how unrealistic everything that we watch on TV is. (photo that I took of a Bakery in Hanoi, Vietnam last year) (photo that I took of a Bakery in Hoi An, Vietnam last year) This month’s Sweet Adventures Blog Hop is hosted by fellow Perth food blogger, The Kitchen Crusader and the theme is “Sweet as Pie” which can be basically anything with a pastry base such as a pie, tart or galette. I decided to bake a French influenced Vietnamese dessert - Vietnamese coconut tartlets for this blog hop. You’ll find coconut used in a lot of Vietnamese dishes, especially in desserts. Coconut enriches and provides sweetness to desserts so you don’t need to add much sugar. Vietnam is one of the top ten coconut producers in the world as Southern Vietnam enjoys a tropical climate all year round which is ideal for growing coconuts. The Ben Tre Province located in the Mekong Delta has been nicknamed by the “Land of Coconuts” as it’s the biggest province cultivating coconuts in Vietnam and contributes to half of the country’s coconut yield. To make the Vietnamese coconut tarts I adapted a recipe from The Foods of Vietnam by Nicole Routhier. The recipe states that it yields six 3-inch tartlets. I doubled the quantity of ingredients for the pastry dough and ended up with 8 tartlets, maybe I used too much dough to line each tartlet but I was happy with the thickness of the resulting tartlet cases. I found that only one quantity of the coconut mixture which I added a bit more double cream into was needed to fill all 8 tartlets. I used a mix of shortening and butter in the pastry, and also added in a bit of milk powder. I have a big tin a of milk powder at home which I first bought to make Momofuku’s crack pie and I am slowly using it up by putting a tablespoon here and there in all my baked goods for a bit of a flavour boost. Christina Tosi, the mastermind behind all the Momofuku Milk Bar Store treats uses a lot of milk powder in her baked goods to give them an interesting depth of flavour and refers to milk powder as the MSG for baked goods. I also blind baked the pastry shells before filling them with the coconut mixture. Routhier’s recipe does not require the pastry to be blind baked. The pastry of the Vietnamese coconut tartlet is crumbly while the coconut filling is soft and flaky. Vietnamese Coconut Tartlets (adapted from The Foods of Vietnam by Nicole Routhier) makes 8 tartlets (~4cm tart pans) Ingredients Pastry Dough 55g vegetable shortening 55g butter, softened and cut into pieces 4 tablespoons caster sugar 2 egg yolks 1 teaspoons vanilla extract 1 ½ cups plain flour ½ teaspoon baking powder 1 tablespoon milk powder Coconut Mixture Filling 2 cups desiccated coconut 4 tablespoons caster sugar 55g butter, softened and cut into pieces 1 egg yolk 4 tablespoons double cream 1 teaspoon vanilla extract Glaze 1 egg yolk 1 tablespoon butter, melted and cooled Method To make the pastry In a bowl, beat the shortening, butter and sugar until fluffy. Stir in the egg yolks and vanilla, mix to combine. Add flour, baking powder and milk powder, and mix well. Turn the pastry out onto a lightly floured surface and gently knead until it comes together into a dough and is smooth. Press the dough into tartlet pans, prick the bases and refrigerate for 30 minutes. To make the filling In a bowl, combine the coconut, sugar and butter together. Add egg yolk, double cream and vanilla. Blend well with hands to form a soft paste. Preheat oven to 180C. Take the tartlets out of the refrigerator and blind bake them. Line the tarts with baking paper and fill with baking weights. Place the tartlets on a baking tray and bake for 10 minutes. Take the tartlets out of the oven and fill them with the coconut mixture, smooth the top. Bake the tartlets for 10 minutes. While the tartlets are baking, make the glaze – in a small bowl beat the egg yolk slightly and stir in the melted butter. After 10 minutes, take the tartlets out of the oven and brush the surface and the crust edges of the tartlets with the glaze. Return to the oven and bake for another 5 minutes. Cool the tartlets before unmolding

This is a recipe for beef mechado.

Tsukune are grilled Japanese chicken meatball skewers glazed in a delicious sweet-savory sauce. Typically served at yakitori and izakaya restaurants, these juicy and irresistible meatballs are easy to make at home with your oven broiler or grill. It’s hard to eat just one!

A quick and easy Vietnamese style beef dish with a sweet, spicy, salty and sour caramelized sauce!

This banh bo hap recipe creates the most adorable pastel steamed rice cakes that have a stunning honeycomb, spongy texture, and rich coconut flavor. Take one bite into these nostalgic little Vietnamese steamed rice cakes and you’ll be instantly greeted with airy, and chewy coconut goodness.