Here's a time tested recipe from Mom herself! Nothing like the satisfying crunch of these sizzling crepes, wrapped in veggies and dipped in perfectly balanced fish sauce.

This vegan Sinigang is a Filipino dish that is very comforting! It’s full of tangy tamarind flavour and root vegetables like daikon radish, eddo, and onion.

Banh Bong Lan is a French-influenced Vietnamese sponge cake. It’s made with eggs, flour, sugar, and vanilla. It translates to “orchid cake.” Because of the whipped egg whites, the cake bakes up like a souffle, resembling a blooming orchid. Unlike western cakes, Banh Bong Lan is light, fluffy, an

Vietnamese banh uot is a delicious, steamed and rolled cake crepe that is light and fresh. They are also known as Vietnamese Rice Sheets and you can make it easily right at home with just a few steps.

Pâté chaud is a savory vietnamese meat pie made with puff pastry and ground pork filling.

My family's Canh Chua recipe is perfect for anyone looking for a healthy soup that is hearty enough to be enjoyed as a meal.

Craving a crowd-pleasing dessert this holiday season that's easy on the effort yet big on flavor? Look no further than this baked Hawaiian mochi! It's a yummy treat – bouncy, not overly sweet, and simply divine.

These clear dumplings are such a delicious snack or meal that have such a fun chew and savoury flavour!

A veganized version of the firey korean chicken flavour ramen noodles that is nearly as easy as the packet noodles!

These Vietnamese savoury pastries or "banh pate so" are delicious parcels of flaky puff pastry with a pork mince filling. They are traditionally eaten at breakfast with a cup of coffee but you can honestly enjoy them at any time of the day.

Classic and traditional Chinese green onion pancake is the best for snack, breakfast or lunch. This Chinese scallion pancake recipe only has a few ingredients. Let’s learn how to make scallion pancakes at home!

Learn how to make Bánh cam at home! This traditional Vietnamese treat consists of sweet mung bean paste balls wrapped in glutinous rice flour wrappers and coated with sesame seeds before being deep fried to perfection. It's crispy, chewy, and so addicting. A must-try!

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

Another childhood favourite! Sizzling Vietnamese crepes, aka Banh Xeo. The best crepes are crispy on the outside, and accompanied with loads of fresh vegetables. These crepes are filled with pork belly, shrimp, bean sprouts and, at times, mung bean, every bite is a treat. It’s always served with fresh, crunchy lettuce, as well...

Cooking Channel serves up this Handmade Rice Noodles Filled With Pork and Wood Ear Mushrooms: Banh Cuon Nong recipe from Luke Nguyen plus many other recipes at CookingChannelTV.com

This Vietnamese coconut chicken curry recipe is a hearty combination of chicken, carrots, potatoes, onions, garlic, and Vietnamese spices.

What could be better than this pastrami Reuben and brat mash-up on a hoagie roll, with homemade condiments.

Bold spiced flavors, tender vegetables and chewy chicken all in one delicious bowl! Vietnamese chicken curry, "Cà Ri Gà", is a hearty bowl of flavorful spices, tender root vegetables and chewy chicken! Enjoyable with fresh baguettes to that soak up the rich beautiful broth. This dish is composed of a rich broth derived from curry powder, turmeric powder, lemongrass, garlic, sweet paprika and a hint of coconut cream. One might ask how did curry end up in Vietnam. Isn't it a spice from India? Why

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

Probiere die herzhaften, knusprig gebackenen Wan Tan. Zusammen mit den frischen Beilagen und der würzigen Dip Sauce sind sie eine perfekte Kombination aus Textur und Geschmack. Ob als Snack, Vorspeise oder Hauptgericht - die gebackenen Wan Tan-Taschen werden dich und deine Gäste begeistern.

A super delicious beef and rice dish

This Vietnamese Sticky Rice recipe is pure comfort food. Topped with Chinese sausages, egg strips, pork floss and scallion oil, it's so delicious that you'll want to pack it in lunchboxes AND serve it at parties!

These puff pastry pockets with pork make for a delicious breakfast or game day appetizer. You'll love the moist, flavorful pork and liverwurst filling and the crispy buttery layers!

Nam Khao is one of the most loved Lao dishes. I mean, why wouldn’t it be? It has a top-notch texture. And, it is full of so much aromatic flavor. It is one of my favorite foods to make and share with others. What is Nam Khao and What Makes it So Fantastic? When I introduce people to Lao food, Nam Khao is always one of the first dishes I show them. It is always a hit. Everyone’s reaching for their next bite before finishing their first. What makes Nam Khao so delicious? Well, to start, there are many versions of this dish. That’s because this dish has transformed from its original recipe. Nam Khao originated in a small village called Thadeua in Laos. Oftentimes, Nam Khao is referred to as Nam Thadeua, in honor of its origins. Traditionally, Nam Khao is a mixture of crispy deep-fried rice with soured pork, dried coconut, red curry, and fresh herbs. This creates a dish with bright and bold flavors like you’ve never tasted before. I love using Lao Thai Nam’s pork nam sticks or pork sausage. It gives this dish more depth along with authentic Lao flavor. Also (when I have time,) I like to make a version that uses extra small rice balls. This lends an extra crispy layer, adding a perfect bite to this dish. I also fry up fresh bird’s eye chili to make a delicious and spicy garnish. You will most likely find Nam Khao at many Lao celebrations. I love eating it with lettuce wraps. Typically, I will go the extra mile and add some extra pork nam on top. Frequently Asked Questions About Nam Khao What curry paste should you use? I go with pre-made red curry paste. It saves time and is available in Southeast Asian markets. If you are adventurous and have the time, making your own curry paste is great too. Red curry paste requires chilies, lemongrass, galangal, cilantro roots, makrut lime leaves, shallots, garlic, and shrimp paste. What type of lime leaves do I use? The lime leaves you use must be from the makrut lime tree. They are super fragrant. Other lime leaves do not have the same flavor at all. In Southeast Asian cooking, we use the lime typically for cooking and the makrut lime itself to make cleaning supplies. What type of shredded coconut should I use? I always recommend using dried coconut. Wet coconut will make your dish mushy! What Lao Thai Nam product should I use? Any of Lao Thai Nam’s pork nam works perfectly in this dish. This pork is technically fermented so you can eat it raw. You can also cook it if you want to be extra safe. Nam Khao (Lao Crispy Rice Salad) Recipe Cook time: 30 minutesServes 3-4 Ingredients: 2 cups Jasmine rice uncooked 2-½ cups Water 1 Egg 3 tablespoons Red curry paste 1 cup Dried coconut shreds 2 tablespoons Makrut lime leaves 1 pinch Salt 1 pinch MSG 2 tablespoons Fish sauce 1 whole Lime juice 1 cup Cured pork, Lao Thai Nam 1 cup pork skin 1 cup Cilantro, diced 1 cup Green onion, diced ⅓ cup Roasted peanuts, lightly crushed Garnish Fried bird eye chili, lettuce, cucumber Instructions: Step 1: First, make your rice. Rinse the rice 3 times and drain it well. Then, add it to a soup pot. Pour over the water. Bring everything to a boil then cover and reduce to low for 15 minutes. I prefer this rice cooking method as it gives you more quality control. Step 2: Put the cooked rice on a tray and allow it to cool for 40 minutes until the rice reaches room temperature. Step 3: Rinse the cooked pork skin then drain. Make sure to cut the strands of pork in about 2-3 inch sizes. Then, place aside. Step 4: In a small bowl, whisk the egg. Add in the red curry paste. You will have to smash the curry into the egg or else it will become lumpy. Make sure the curry paste is evenly incorporated. Step 5: Add the cooled rice to a large bowl, along with the curry egg mixture. Add dried coconut, lime leaves, salt, and msg. Make sure to mix everything evenly to avoid clumps. Step 6: Lightly oil your hands. Then, form ⅛ cup size balls with the mixture. Making the balls smaller will give you extra crunchy bits in the final dish. Step 7: Heat cooking oil to 350F. Put about 3-4 balls in at the oil time. You want to make sure you don’t over-pack the fryer or else it will not fry evenly. Fry the balls for 6-8 minutes. Step 8: Place the fried rice balls in a large bowl to cool. Once you can touch them with your hands, go ahead and crumble them. Make the crumbles different sizes. Step 9: Time to season! Add the fish sauce and lime juice. Mix everything well. If the dish isn’t salty enough, add regular salt instead of liquid. This will take away from the crunchiness of the dish. Step 10: Mix in pork, pork skin, cilantro, green onion, and roasted peanuts. Make sure the pork and herbs are cut into small pieces before adding. Step 11: Garnish with freshly fried birds eye chili, if you enjoy a little heat! This is one of my favorite recipes of all time. I hope you enjoy making it as much as I do! Recipe by Saeng Douangdara Saeng Douangdara is an acclaimed Los Angeles-based cooking instructor and personal chef. He was born in a refugee camp after his parents fled Laos. He is one of the leading forces in elevating Lao cuisine. Douangdara is passionate about food education. Through his online work, he explores Lao food through his Youtube channel “Saeng’s Kitchen” and most recently his show with Delish called “Smelly Good.” His philosophy around cooking is to make it approachable, educational, and fun! His goal is to use food as a catalyst to teach people about the history and culture of Laos. Find him on all social media accounts @saengdouangdara

Xoi Lap Xuong is a Vietnamese staple! It's made with sticky glutinous rice and lap xuong, a sweet and salty Chinese sausage. The rice is seasoned with soy sauce and scallion oil, then topped with pork floss.

What's the difference between Chinese and Vietnamese fried rice? Vietnamese fried rice has milder flavors because it uses different seasonings.

Pork Larb is a Southeast Asian meat salad from Laos that only takes minutes to make. If you've never had this quick and easy pork larb, you HAVE to try it!

Earlier this year I posted my family’s version of this dish . This recipe is a more traditional take on stir-fried pasta that I typically see in general. There’s something about this dish that reminds me of a Vietnamese Hamburger Helper. So simple yet satisfying. I ❤️ humble meals. Cooking Method