Lili Tu shares some fond memories with Jimmy Pham, Tracey Lister and KOTO and why Rice Kitchen wants to support KOTO to empower its trainees in Vietnam to realise their dreams.
Vietnamese egg coffee is a curious-sounding drink made by whipping egg yolks, sugar and condensed milk and is served on top of the black coffee. It sounds weird but it’s seriously delicious.
This amber colour syrup is essential for making mooncakes. You need to make it 2 weeks in advance but the longer the syrup matures the better flavour and colour it brings to the mooncakes.
In Vietnam, stuffed tofu normally is cooked in tomato base sauce but as I love my aunt’s spring onion sauce so much, I serve the stuffed tofu with it, too. Try this recipe, you’ll sure be converted.
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