If you love bright, aromatic sauces that instantly transform a meal, this Ginger‑Scallion Chimi Oil belongs in your weekly rotation. Inspired by the classic Vietnamese ginger‑scallion oil often served with chicken and rice, this version adds a modern, herb‑forward twist that makes it feel fresh, versatile, and endlessly spoonable. It’s clean, vibrant, and ready in…
Vietnamese cooking uses three core rice noodles — bún, bánh phở, and bánh canh — each with its own shape, texture, and purpose. Once you understand how they behave, choosing the right noodle for bowls, soups, and everyday cooking becomes effortless. This guide walks you through what they are, how they taste, and when to…
Lemongrass is part of the everyday rhythm of Vietnamese cooking – learn how to prepare fresh lemongrass. Lemongrass has a clean, bright aroma — citrusy like lemon zest, but softer, with a hint of ginger and something almost floral. When you slice into the tender core, the fragrance blooms instantly. It’s one of the signature…
Fish Sauce (Nước Mắm) The foundational Vietnamese ingredient that brings depth, balance, and quiet complexity to everyday cooking. Fish sauce is the backbone of Vietnamese flavor — salty, savory, and deeply aromatic. It’s the ingredient that makes simple dishes taste layered and alive, and it’s one of the most important staples in the Lemongrass Cooking…
A Brief Guide on How to Cook Perfect Rice Vermicelli Noodles “Bún” What Is Bún? The Essential Guide to Vietnamese Rice Vermicelli In Vietnamese cooking, bún is the quiet backbone of everyday meals — thin, round rice noodles that stay light, bouncy, and endlessly versatile. You’ll find them in herb‑packed bowls, refreshing salads, and quick…