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.
Kohlrabi has mild, sweet flavour with a crisp, crunchy texture that goes really well with salads. We also make this salad with steam pork and prawns too.
Bò né is a mishmash of cultural influences between French pate baguette, served in sizzling pan pairing with Vietnamese’s marinated steak and the fried egg.