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Bowl of Vietnamese chicken noodle soup with chopsticks
NoodlesSoup

Easy Vietnamese Chicken Pho

by Herman
written by Herman

If you’re looking for a warm, flavorful, and comforting bowl of soup, this Easy Vietnamese Chicken Pho is here to save the day! This Vietnamese classic noodle soup combines earthy broth, tender shredded chicken, and fresh garnishes, all served over delicate vermicelli noodles. Perfect for chilly evenings or when you’re craving a taste of something light yet satisfying.

What is Chicken Pho?

Chicken pho, or phở gà, is a traditional Vietnamese noodle soup known for its fragrant, clear broth. Made by simmering chicken with spices like star anise, cinnamon, and cardamom, it’s a flavorful yet light dish that’s often served with fresh herbs, lime, and bean sprouts. The dish is both nourishing and versatile, making it a staple in Vietnamese cuisine.

Why You’ll Love This Recipe:

  • Ease of Preparation: Quick and easy to make with simple steps and ingredients.
  • Rich Flavor Profile: Rich, aromatic broth infused with warm spices for a comforting meal.
  • Customization Options: Customizable toppings let you create your perfect bowl.
  • Healthier Alternative: A healthier, lighter alternative to beef pho.
  • Family-Friendly and Meal Prep-Friendly: Perfect for meal prep or a family-friendly dinner.

Ingredients:

  • Whole Chicken: Provides the base flavor for the broth and tender shredded meat for the soup.
  • Water: Creates the broth, allowing all the ingredients to simmer together and develop rich flavors.
  • White Onions: Adds sweetness and depth to the broth, especially when charred.
  • Ginger: Enhances the broth with its subtle warmth and aroma.
  • Pho Spice Sachet: A blend of traditional spices (star anise, cinnamon, fennel, cloves, coriander, cardamom) that give pho its signature flavor.
  • Rock Sugar: Balances the salty and savory elements of the broth with a touch of sweetness.
  • Fish Sauce: Adds umami and depth, essential for authentic pho flavor.
  • Salt: Adjusts the seasoning of the broth to your taste.
  • Vermicelli Noodles: The base of the soup, these rice noodles soak up the broth beautifully.
  • Bean Sprouts, Green Onions, Cilantro, and Limes: Fresh garnishes that add crunch, brightness, and a zesty finish.

How to Make Easy Vietnamese Chicken Pho:

1. Prepare the Aromatics

Turn on the broiler and place the halved onions and ginger on a sheet pan. Broil for 10 minutes until the outsides are nicely charred. This step deepens the flavor of the broth.

2. Simmer the Broth

Quickly rinse the chicken and remove any giblets from the cavity. In a large stockpot, bring 14 cups of water to a boil. Once boiling, add the whole chicken, charred onion, ginger, pho spice sachet, rock sugar, and fish sauce. Bring the water back to a boil, then reduce the heat to a simmer. Let it cook gently for 1.5 hours. Add salt to taste.

3. Shred the Chicken

Carefully remove the cooked chicken from the pot. Let it cool slightly, then remove the meat from the bones. Shred the meat and set it aside. Discard the bones.

4. Cook the Noodles

Prepare the vermicelli noodles according to the package instructions. Once cooked, drain and divide into serving bowls.

5. Assemble the Pho

Pour the hot broth over the noodles in each bowl. Top with shredded chicken and your choice of garnishes, such as bean sprouts, green onions, cilantro, and a squeeze of lime.

Storage:

Chicken pho is best enjoyed fresh, but leftover broth and chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Tips:

  • Enhance Broth Flavor: Char the onion and ginger well to maximize the broth’s flavor.
  • Achieve Clear Broth: For clearer broth, skim off any foam or impurities that rise to the surface while simmering.
  • Customize Your Bowl: Customize your garnishes to suit your taste—add chili slices for heat or extra lime for tanginess.

Bowl of Vietnamese chicken noodle soup with chopsticks

Easy Vietnamese Chicken Pho

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Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

Broth

  • 1 whole chicken (about 5lbs)
  • 14 cups water
  • 2 white onions, halved
  • 1 large chunk of ginger (about 2 oz.), skin removed
  • 1 sachet of pre-made pho spices*
  • 1 small chunk rock sugar (or 1-2 Tbsp sugar)
  • 4 Tbsp fish sauce
  • Salt to taste

Noodles and Garnishes

  • Vermicelli noodles
  • Bean sprouts
  • Green onions
  • Cilantro
  • Limes

*Note: if you can’t find pre-made spice sachet, you can make your own by combining the below:

  • 6 whole star anise
  • 1 cinnamon stick
  • 1.5 Tbsp fennel seed
  • 10 cloves
  • 3 Tbsp coriander seed
  • 1 black cardamom

Instructions

  1. Turn on the broiler. Add onion and ginger to a sheet pan. Broil for 10 mins until the outside is charred
  2. Rinse chicken quickly then remove giblets inside cavity.
  3. In a large stockpot, bring water to a boil. Once boiling, add chicken, onion, ginger, sachet of pho spices, rock sugar, and fish sauce to the pot. Bring water back to boil then turn down the heat to a simmer for 1.5 hours, checking the broth and stirring occassionally. Add salt to taste.
  4. Carefully remove the whole chicken and remove the meat from the bones. Shred the meat and discard the bones.
  5. Cook vermicelli noodles according to the package. Pour hot broth over noodles and add shredded chicken and desired garnishes.

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Portuguese egg tarts on a plate
Dim Sum

Portuguese Egg Tarts – Flaky and Custardy!

by Herman
written by Herman

If you haven’t tried Portuguese Egg Tarts before, then you are missing out! With a flaky puff pastry shell and smooth, custardy filling, these egg tarts are the perfect balance of sweet and creamy, with just a hint of vanilla. These are perfect for dessert or an indulgent snack and will add a touch of Portugal to your home!

What is a Portuguese Egg Tart?

Portuguese egg tarts, also known as Pastéis de Nata, are traditional pastries that originated in Lisbon, Portugal. They feature a rich, creamy custard filling with caramelized tops, nestled in flaky, buttery pastry shells. Slightly different from other custard tarts, their texture and caramelization make them unique and absolutely delightful.

Why You’ll Love This Recipe:

  • Simple Ingredients: Uses everyday ingredients like milk, cream, and eggs for a deliciously easy dessert.
  • Luxurious Texture: Smooth, creamy filling meets the crispy, flaky pastry shell for a perfect bite.
  • Delicious Flavor: With a subtle hint of cinnamon and vanilla, these tarts are sweet, warm, and comforting.
  • Authentic Taste: Capture the classic flavors of Portugal right at home.
  • Perfectly Shareable: Great for potlucks, family events, or anytime you want to impress your guests.

Ingredients:

  • Milk: Adds creaminess to the custard filling, creating a smooth texture.
  • Heavy Cream: Gives the filling a rich, luscious flavor and a creamy mouthfeel.
  • Sugar: Sweetens the custard and helps with caramelization in the oven.
  • Corn Starch: Acts as a thickening agent, ensuring the custard sets properly.
  • Cinnamon Stick (optional): Adds a subtle warmth and aromatic hint, enhancing the custard’s flavor.
  • Egg Yolks: Create a rich and velvety custard filling, essential to the tart’s creaminess.
  • Vanilla Extract: Provides a gentle, sweet aroma and enhances the custard’s flavor.
  • Puff Pastry Egg Tart Shells: These ready-to-use shells make it easy to achieve that flaky, golden crust typical of Portuguese egg tarts. You can find these in the frozen section of any Asian grocery store!

How to Make Portuguese Egg Tarts:

1. Prepare the Custard Filling

In a small pot over low heat, whisk together milk, heavy cream, sugar, and corn starch. Continue whisking until the sugar and corn starch have dissolved and the mixture reaches a slight simmer. Avoid overcooking. Remove from heat and let it cool for 5 minutes.

2. Combine with Egg Yolks

In a separate small bowl, whisk together the egg yolks and vanilla extract. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly until fully incorporated. Strain the mixture through a fine mesh strainer for a smooth custard.

3. Fill and Bake

Preheat your oven to 475°F (245°C). Place puff pastry shells on a baking tray and pour the custard filling into each shell, filling them about 3/4 full. Bake for 15-20 minutes or until the tops have golden brown spots and the custard is set.

Storage:

  • For the best flavor and texture, Portuguese egg tarts are best eaten fresh on the day they’re baked.
  • Store leftovers in the refrigerator and reheat in the oven for a few minutes to re-crisp the crust.
  • You can also freeze baked egg tarts for up to 2 months. Reheat in the oven at 350F for about 10 mins.

Tips:

  • Prevent Overheating the Cream Mixture: Avoid boiling the cream mixture; a gentle simmer is enough to dissolve the sugar and corn starch.
  • Strain for Smoothness: Straining the custard helps remove any lumps, giving a smooth, velvety texture.
  • Reheat for Crispiness: If storing, reheat in the oven to revive the flaky texture of the puff pastry.

Portuguese egg tarts on a plate

Portuguese Egg Tarts

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3/4 cup milk
  • 1/2 cup heavy cream
  • 1/3 cup sugar + 1 Tbsp
  • 1 Tbsp corn starch
  • 1 small cinnamon stick (optional)
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 12 puff pastry egg tart shells

Instructions

  1. Whisk together milk, heavy cream, sugar, and corn starch in a small pot over low heat. Whisk until sugar and corn starch is dissolved and mixture is slightly simmering (don’t overcook). Turn off heat let cool slightly for 5 mins.
  2. In a small bowl, whisk egg yolks and vanilla together. Gradually add warm cream into egg yolk until well incorporated. Strain through mesh strainer.
  3. Preheat oven to 475F. Pour filling to egg tart shells until 3/4 full. Bake for 15-20 mins until tops have golden brown spots and custard is set.

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Rice Paper Bacon on a plate
Rice Paper

Rice Paper Bacon – Vegan and Plant-Based!

by Herman
written by Herman

Get ready for something so unique: Rice Paper Bacon! Yes, you heard that right—crispy, smoky, savory strips that are made from rice paper, completely plant-based, and satisfy that bacon craving without the meat. Whether you’re vegan, vegetarian, or just looking for a unique way to shake up breakfast or brunch, this rice paper bacon will make your taste buds dance.

What is Rice Paper Bacon?

Rice paper bacon is a plant-based alternative to traditional bacon, using thin rice paper sheets seasoned with a smoky, savory marinade to mimic the flavors and crispiness of real bacon. The rice paper provides a light, crispy texture, and the marinade delivers that smoky flavor we all love in bacon. Perfect for sandwiches, salads, or just snacking, this vegan bacon substitute is a delicious twist on a classic favorite.

Why You’ll Love This Recipe:

  • Easy to Make: With just a handful of pantry ingredients, you’ll have this recipe ready in no time.
  • Crispy Texture: The rice paper crisps up beautifully in the pan, giving you that satisfying crunch.
  • Smoky, Savory Flavor: Thanks to smoked paprika, soy sauce, and optional liquid smoke, each bite has that familiar bacon flavor.
  • Versatile: Great for sandwiches, wraps, salads, or even breakfast burritos!
  • Unique & Plant-Based: This recipe is completely vegan, making it a fantastic alternative for anyone looking to cut back on meat.

Ingredients:

  • Rice Paper: The base of this bacon; they crisp up beautifully and hold the marinade flavor well.
  • Soy Sauce: Adds a savory, umami flavor, giving depth and richness to the bacon.
  • Olive Oil: Adds a bit of fat, which helps the rice paper crisp up in the pan.
  • Maple Syrup: Provides a touch of sweetness, balancing the smokiness with a classic bacon-like flavor.
  • Sriracha: Adds a slight hint of spice for a subtle kick.
  • Smoked Paprika: The key to the smoky flavor, giving the rice paper that classic bacon taste.
  • Garlic Powder: Adds an earthy, savory note that complements the other flavors.
  • Black Pepper: Freshly cracked for a bit of heat and depth.
  • Liquid Smoke (optional): Boosts the smoky flavor for an extra punch, though it’s optional.
  • Water: Thins out the marinade for easy coating.
  • Oil for the Pan: Helps the rice paper strips fry up crispy and golden.

How to Make Rice Paper Bacon:

1. Make the Marinade

In a bowl, combine soy sauce, olive oil, maple syrup, sriracha, smoked paprika, garlic powder, black pepper, and optional liquid smoke. Add 1-2 tablespoons of water to thin the marinade slightly.

2. Prep the Rice Paper

Quickly dip one rice paper sheet in water, then immediately dip a second sheet and stack them together. Let them sit for about 30 seconds to rehydrate. Dip the stacked rice paper into the marinade, ensuring it’s fully coated.

3. Cut the Strips

Using a knife or pizza cutter, slice the marinated rice paper into 1-1.5 inch wide strips. Transfer to a plate and repeat with the remaining rice paper sheets.

4. Fry the Bacon

Heat 1 tablespoon of oil in a medium pan over medium heat. Add a few rice paper bacon strips and fry for 2-3 minutes on each side, or until browned and crispy. Remove from the pan and repeat with the remaining strips, adding more oil if necessary.

Storage:

Rice paper bacon is best enjoyed fresh, but any leftovers can be stored in an airtight container for up to 2 days.

Tips:

  • Quick Dip for Hydration: Avoid over-soaking the rice paper; a quick dip in water is all it needs.
  • Adjust Marinade Thickness: If the marinade seems too thick, add a bit more water for even coating.
  • Avoid Overcrowding: Fry the strips in small batches to keep them crispy and prevent sticking.

Rice Paper Bacon on a plate

Rice Paper Bacon

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 5 voted )

Ingredients

6 sheets of rice paper

3 Tbsp soy sauce

1 Tbsp olive oil

1 Tbsp maple syrup

1 tsp sriracha

1 tsp smoked paprika

1 tsp garlic powder

Freshly cracked black pepper

1/2 tsp liquid smoke (optional)

1-2 Tbsp water to thin out marinade

Oil for the pan

Instructions

  1. In a bowl, add soy sauce, olive oil, maple syrup, sriracha, smoked paprika, garlic powder, black pepper, and liquid smoke (optional) together. Thin out with 1-2 Tbsp of water.
  2. Quickly dip one sheet of rice paper in water then another sheet of rice paper and stack together. Let rehydrate for 30 seconds. Next, dip rice paper in marinade until fully coated. Using knife or pizza cutter, cut strips into 1-1.5 inch wide strips. Transfer to another plate then repeat with remaining rice paper.
  3. In a medium pan on medium heat, add 1 Tbsp of oil then add strips of bacon. Fry for 2-3 mins per side until browned and crispy. Remove from pan and repeat with remaining rice paper bacon strips.

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Thai coconut curry noodle soup in a bowl
Soup

Thai Coconut Curry Noodle Soup

by Herman
written by Herman

Whenever the weather gets a little colder, I crave noodle soup like crazy. And no other soup hits the spot like this Thai Coconut Curry Noodle Soup. This red curry noodle soup is a fusion of flavors, combining the creamy richness of coconut milk with the comforting warmth of red curry paste. That’s why this soup is perfect for when you’re craving something hearty yet slightly spicy especially in colder weather.

What is Red Curry Paste?

Red curry paste is a blend of red chilies, garlic, lemongrass, and other aromatics, giving it a spicy, fragrant profile. Popular in Thai cuisine, it adds warmth and depth to dishes and pairs beautifully with coconut milk for a creamy, spicy broth.

Why You’ll Love This Recipe:

  • Easy to Make: Comes together in just a few steps with simple ingredients.
  • Bold Flavor: The red curry paste and coconut milk create a spicy, creamy, and slightly sweet broth.
  • Customizable: Use any noodles you like, and add your favorite garnishes to make it your own.
  • Rich Texture: Creamy coconut milk and al dente noodles make this soup feel indulgent.
  • Perfect Comfort Food: Ideal for cozy nights when you need something warm and filling.
Thai coconut curry noodle soup in a bowl

Ingredients:

  • Noodles of Choice: Use your preferred noodles; they soak up the flavorful broth perfectly.
  • Oil: Helps to sauté the aromatics, bringing out their flavors.
  • White Onion: Adds a mild sweetness and forms the flavor base for the soup.
  • Ginger: Fresh ginger brings warmth and depth, balancing the rich coconut milk.
  • Garlic: Adds a pungent, aromatic layer to the broth.
  • Red Curry Paste: The star of the broth, delivering a spicy, fragrant kick.
  • Red Bell Pepper: Adds color, sweetness, and a bit of crunch.
  • Coconut Milk: Creamy and rich, it balances the spice of the curry paste. I used full-fat for extra creaminess.
  • Chicken Broth: Adds a savory base to the soup, making it hearty and filling. I used low-sodium broth so I can adjust the salt later.
  • Fish Sauce: Adds a touch of umami and depth to the broth.
  • Brown Sugar: Balances out the spiciness with a hint of sweetness.
  • Lime Juice: Adds brightness and acidity, rounding out the flavors.
  • Salt: Enhances the overall taste, bringing all flavors together.

Garnish:

  • Soup Dumplings: Adds a fun, extra bite to the soup.
  • Soft Boiled Eggs: Eggs with a jammy yolk adds richness and extra protein.
  • Bok Choy: Provides freshness and crunch.
  • Chopped Scallions: For a bit of sharpness and color.
  • Chili Oil: Adds a bit of heat and flavor depth. Adjust to your taste!
  • Limes: A final squeeze of lime gives it a bright, tangy finish.

How to Make Red Curry Ramen Soup:

1. Cook the Noodles

In a pot, bring water to a boil and add noodles. Cook until al dente, following the instructions on the package. Drain noodles and quickly rinse with cold water. Set aside.

2. Make the Soup

In another pot over medium heat, heat the oil, then add onion, ginger, and garlic. Sauté until fragrant, about 1 minute. Add red curry paste and red bell peppers, stirring for 1-2 minutes until well incorporated. Add coconut milk, chicken broth, fish sauce, brown sugar, and lime juice, stirring to combine. Bring the soup to a boil, then reduce the heat and simmer for 8-10 minutes. Add salt to taste.

3. Serve the Soup

In a large bowl, add the cooked noodles and pour the soup over them. Add your favorite toppings such as soup dumplings, soft boiled eggs, bok choy, chopped scallions, chili oil, and limes as desired.

Storage:

This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to two days. Reheat gently on the stove to preserve the creamy texture.

Tips:

  • Adjust Spice Level: Add more or less red curry paste to control the spiciness.
  • Extra Creaminess: Stir in an extra splash of coconut milk if you prefer a creamier broth.
  • Custom Garnishes: Feel free to add your favorite veggies or proteins to make it even heartier!

Thai coconut curry noodle soup in a bowl

Thai Coconut Curry Noodle Soup

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

Main Ingredients

  • 6 oz. ramen or noodles of your choice
  • 1 Tbsp oil
  • 1/2 white onion, finely diced
  • 1 Tbsp minced ginger
  • 3 cloves garlic, minced
  • 3 Tbsp red curry paste
  • 1/2 red bell pepper, cut into thin slices
  • 1 cup full-fat coconut milk
  • 2 cups low-sodium chicken broth
  • 1 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 2 Tbsp lime juice
  • Salt to taste

Toppings:

  • 2-3 soup dumplings
  • 2 soft boiled eggs
  • Bok choy
  • Chopped scallions
  • Chili oil
  • Limes

Instructions

  1. In a pot, bring water to a boil and add noodles and cook until al-dente (follow instructions on package). Drain noodles and quickly rinse with cold water. Set aside.
  2. In another pot on medium heat, heat oil then add onion, ginger, and garlic and saute until fragrant, about 1 min. Add red curry paste and red bell peppers and stir for 1-2 mins. Add coconut milk, chicken broth, fish sauce, brown sugar, and lime juice and stir to incorporate. Bring soup to a boil then turn down heat and simmer for 8-10 mins. Add salt to taste.
  3. In a large bowl, add cooked noodles and pour soup over it. Add desired toppings such as cooked soup dumplings, soft boiled eggs, bok choy, chopped scallion, and chili oil.

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Sticky rice dumplings on a plate
Dim Sum

Sticky Rice Shu Mai Dumplings

by Herman
written by Herman

Whenever I go to the renowned Din Tai Fung restaurants, I always order their sticky rice shu mai dumplings because they taste incredible. These are a delightful twist on traditional dumplings, combining the chewy texture of glutinous rice with the earthy flavors of shiitake mushrooms. Perfect for a snack or appetizer, these dumplings are simple to make yet incredibly satisfying!

What is Glutinous Rice?

Glutinous rice, also called sweet rice, is a short-grain rice that becomes very sticky when cooked. Despite the name, it doesn’t contain gluten but instead has a unique texture that makes it ideal for dumplings and desserts in various Asian cuisines. Here, it serves as the base for a savory filling in a dumpling form.

Why You’ll Love This Recipe:

  • Unique Texture: The sticky rice provides a chewy, satisfying bite, contrasting with the soft dumpling wrapper.
  • Flavor-Packed: Umami from the shiitake mushrooms and oyster sauce makes each bite rich and savory.
  • Easy to Make: With simple ingredients and straightforward steps, it’s a fuss-free dumpling recipe.
  • Versatile: Perfect as an appetizer, snack, or addition to a dim sum spread.
  • Crowd-Pleaser: Its unique vase shape makes it as visually appealing as it is delicious.

Ingredients:

  • Glutinous Rice (Sweet Rice): Provides the chewy texture that binds the filling and makes it satisfyingly sticky.
  • Water: For cooking the sticky rice. The right amount is crucial here!
  • Dried Shiitake Mushrooms: Adds a rich, earthy flavor to the filling, enhancing the umami profile.
  • Shallot: Brings a mild, sweet onion flavor that rounds out the dish.
  • Ginger: Fresh ginger adds warmth and subtle spice to balance the savory ingredients.
  • Oyster Sauce: Adds a depth of savory umami that complements the mushrooms and rice.
  • Soy Sauce: Provides salty, savory flavor to the rice mixture.
  • Dark Soy Sauce: Adds color and a slightly sweeter, more robust flavor to the filling.
  • Sugar: A touch of sweetness to balance the salty and earthy flavors.
  • Salt: Enhances the other flavors and balances the filling.
  • White Pepper: Adds a mild hint of spice and complexity to the flavor.
  • Dumpling Wrappers: Holds the filling and provides a soft, delicate bite around the chewy rice. I used round wrappers for my recipe!

How to Make Sticky Rice Shiitake Dumplings:

1. Prepare the Sticky Rice

Rinse and drain the rice a few times until the water runs clear. Add the rice, water, rehydrated and minced shiitake mushrooms, minced shallot, minced ginger, oyster sauce, soy sauce, dark soy sauce, sugar, salt, and white pepper to a rice cooker. Cook until the rice is fully cooked through. Once done, let the rice cool for 10-15 minutes.

2. Assemble the Dumplings

Take a dumpling wrapper and form a C shape with your index finger and thumb. Fill the dumpling with the cooked rice mixture until it reaches the top of the wrapper. Gently squeeze the center to create a vase shape. Flatten the top of the rice and the bottom of the dumpling so it stands upright.

3. Steam the Dumplings

Heat water and prepare your steamer basket. Place the dumplings in the steamer, ensuring they aren’t touching. Steam for 8-10 minutes until the dumplings are heated through. Remove from the steamer and enjoy immediately.

Storage:

These dumplings are best eaten fresh but can be stored in the refrigerator for up to 1-2 day. Reheat by steaming.

Tips:

  • Prevent Sticking: Line the steamer basket with parchment paper or lightly grease it to prevent the dumplings from sticking.
  • Alternative Wrappers: Try using wonton or gyoza wrappers if dumpling wrappers aren’t available.

Sticky rice dumplings on a plate

Sticky Rice Shu Mai Dumplings

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Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

  • 1 cup glutinous rice (aka sweet rice)
  • 1.25 cups water
  • 4 dried shiitake mushrooms, rehydrated and finely minced
  • 1 shallot, minced
  • 1/2 inch ginger, minced
  • 1 Tbsp oyster sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp dark soy sauce
  • 1 tsp sugar
  • Pinch of salt
  • Dash of white pepper
  • 10-15 pieces dumpling wrappers

Instructions

  1. Rinse and drain rice a few times until water runs clear. Add rice, water, shiitake mushroom, shallot, oyster sauce, soy sauce, dark soy sauce, sugar, salt, and white paper to a rice cooker and turn on until rice is cooked through. Once cooked, let rice cool for 10-15 mins.
  2. With a dumpling wrapper, form a C with your index finger and thumb and fill the dumpling until it reaches the top. Squeeze the center to get a vase shape, flatten the top of the rice and flatten the bottom so it can stand on its own.
  3. Heat up water and prepare your steamer basket. Transfer dumplings to the steamer and steam for 8-10 mins. Remove from heat and enjoy immediately.

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Creamy ramen noodle in a bowl
Soup

Creamy Kewpie Mayo Ramen – Easy Hack!

by Herman
written by Herman

If you love an easy hack for delicious, creamy Buldak ramen soup, this Carbonara Buldak Ramen mash-up is perfect for you! Combining the spicy kick of Buldak’s carbonara flavor with the creamy smoothness of kewpie mayo and an egg yolk, this recipe transforms a simple ramen packet into a comforting, indulgent meal in minutes!

What is Buldak Ramen?

Buldak Ramen, or “fire chicken” ramen, is known for its intense spiciness and bold flavors. The carbonara flavor offers a unique twist, combining creamy Italian influences with the beloved fiery Buldak taste. This ramen brand is popular for bringing Korean flavors to a quick and easy instant noodle experience.

Why You’ll Love This Recipe:

  • Quick & Easy: Ready in under 10 minutes with just a few simple steps!
  • Bold Flavor: Perfectly blends the spice of Buldak with creamy, rich carbonara elements.
  • Customizable: Adjust the spice with optional chili oil or add extra toppings like scallions or even crispy bacon.
  • Comforting Texture: The creamy broth and soft noodles are ultra-satisfying.
  • Unique: A creative spin on traditional ramen and carbonara pasta that’ll impress anyone who loves fusion flavors.

Ingredients:

  • Buldak Ramen (Carbonara Flavor): This is the foundation, bringing both noodles and a savory, spicy seasoning packet to create that signature taste.
  • Kewpie Mayo: Adds richness and a creamy texture to the broth, balancing the spiciness with its slightly sweet flavor.
  • Egg Yolk: Gives the broth extra thickness and a silkier texture while adding a bit of protein.
  • Boiling Hot Water: Essential to dissolve and mix the seasoning and mayo into a smooth, creamy base.
  • Chopped Scallions: Freshness and a bit of crunch on top to contrast the creamy soup.
  • Chili Oil (Optional): For those who want an extra layer of spice and heat to amplify the Buldak flavor.

How to Make Creamy Carbonara Buldak Ramen:

  1. Cook the ramen noodles according to the package instructions.
  2. In a bowl, combine the Buldak seasoning, kewpie mayo, and egg yolk. Mix well.
  3. Add ½ to ¾ cup of boiling hot water from the cooked ramen to the mixture, stirring until it loosens into a creamy soup base.
  4. Toss in the cooked noodles, coating them in the creamy broth.
  5. Garnish with chopped scallions and a drizzle of chili oil if desired. Enjoy!

Storage:

This ramen is best eaten fresh for the creamiest texture!

Tips:

  • Adjust Spiciness: Reduce the seasoning packet or skip the chili oil for a milder taste.
  • Extra Creaminess: Add a bit more mayo or a splash of milk if you like a richer broth.
  • Substitute Kewpie Mayo: If you can’t find kewpie mayo, feel free to use regular mayo
  • Optional Protein Boost: Add a soft-boiled egg or some sliced grilled chicken on top for extra protein and heartiness.

Creamy ramen noodle in a bowl

Creamy Kewpie Mayo Ramen - Easy Hack

Print
Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 4 voted )

Ingredients

  • 1 package Buldak carbonara flavor ramen
  • 1-2 Tbsp Kewpie mayo
  • 1 egg yolk
  • 1/2 - 3/4 cup boiling hot water (from cooking ramen)
  • 1 Tbsp chopped scallions
  • Chili oil (optional)

Instructions

  1. Cook ramen noodles following instructions on the package. Drain noodles, saving some of the hot noodle water for later, and set aside.
  2. In a bowl, add Buldak seasoning packets, kewpie mayo, egg yolk and mix well until you form a thick paste. Add boiling hot water to loosen the mixture and get a creamy soup.
  3. Add cooked noodles into creamy soup and garnish with scallions and optional chili oil.

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Pork Belly and Kimchi wrapped in crispy rice paper
Rice Paper

Pork Belly and Kimchi Crispy Rice Paper Bites

by Herman
written by Herman

This Crispy Pork Belly and Kimchi Bites recipe brings together the rich flavors of marinated pork belly, tangy kimchi, and fresh green onions, all wrapped in crispy rice paper. Perfect for appetizers or a delicious snack, these bites are easy to make yet packed with a delightful fusion of Asian-inspired flavors and textures!

What are Pork Belly and Kimchi Crispy Rice Paper Bites?

Crispy Pork Belly and Kimchi Bites combine marinated pork belly with savory kimchi and fresh green onions, all wrapped in rice paper and pan-fried until crispy. The recipe balances sweet, salty, and spicy notes with a satisfying crunch in each bite, making it a unique twist on traditional Asian street food-inspired dishes.

Why You’ll Love This Recipe

  • Easy to make: With just a few ingredients, this recipe is straightforward and rewarding.
  • Flavorful: Each bite is filled with the savory richness of pork, the tang of kimchi, and a hint of sweetness from the sugar and honey in the marinade.
  • Crispy texture: Pan-fried rice paper wrappers add a satisfying crunch to every bite.
  • Unique twist: The double-wrapped rice paper adds a unique texture, perfect for a party appetizer or snack.
  • Customizable: Adjust the heat level by adding more or less gochujang in the dipping sauce for a spicier or milder kick.

Ingredients

  • Pork Belly: This tender and flavorful cut is ideal for marinating and adds a juicy, rich flavor to each bite.
  • Soy Sauce: Adds a salty and umami depth to the pork belly without being overly salty.
  • Rice Vinegar: Provides a slight tanginess that helps balance the richness of the pork.
  • Sesame Oil: Enhances the marinade with a nutty aroma, giving the pork belly an extra layer of flavor.
  • Sugar: Balances out the saltiness and tang in the marinade and caramelizes slightly during pan-frying for a hint of sweetness.
  • Salt: Brings out the natural flavors of the ingredients without overpowering.
  • White Pepper: Adds a mild, earthy heat that complements the pork.
  • Kimchi: The tangy, spicy flavor of kimchi contrasts perfectly with the savory pork belly.
  • Green Onions: The green parts add a fresh flavor and mild spice to each bite.
  • Rice Paper: Creates the crunchy outer layer for each bite, adding texture.
  • Olive Oil: Used for pan-frying to get the rice paper wrapper crispy and golden brown.

Dipping Sauce

  • Soy Sauce: Forms the base of the dipping sauce, adding a salty umami flavor.
  • Gochujang: This spicy Korean chili paste adds heat and depth to the dipping sauce.
  • Honey: Provides a hint of sweetness to balance the heat from gochujang.
  • Water: Thins the sauce for the perfect consistency to coat each bite.

How to Make Pork Belly and Kimchi Crispy Rice Paper Bites

  1. Marinate the Pork: Add pork belly, soy sauce, rice vinegar, sesame oil, sugar, salt, and white pepper to a bowl, mix, and marinate for at least 2 hours.
  2. Cook the Pork: In a pan on medium heat, pan-fry pork belly on each side until golden brown and cooked through, about 3-4 minutes per side. Remove from heat.
  3. Assemble Bites: Dip one piece of rice paper in warm water, then add a few strips of pork belly, 1-2 tablespoons kimchi, and 1-2 green onion pieces. Fold both sides, then roll up to make a small package. Double wrap by dipping another rice paper in warm water and rolling it around the bite to make a small package.
  4. Pan-Fry the Bites: In a pan over medium heat, add 2 tablespoons olive oil and the wrapped bites. Fry on each side for about 3-4 minutes until crispy and golden brown.
  5. Prepare the Dipping Sauce: In a small bowl, mix soy sauce, gochujang, honey, and water until smooth. Serve alongside the bites.

Storage

These bites are best eaten fresh but can be stored in an airtight container in the fridge for up to 1 day. Reheat in a pan for crispiness.

Tips

  • Double-wrapping: Ensure the bites stay intact and extra crispy by wrapping each bite in two layers of rice paper.
  • Adjust heat: If you prefer less spice, reduce the amount of gochujang in the dipping sauce.
  • Use smaller pork belly pieces: This helps to create uniform bites that cook evenly and fit nicely within the rice paper wrappers.

Pork Belly and Kimchi wrapped in crispy rice paper

Pork Belly & Kimchi Crispy Rice Paper Bites

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

1 pound pork belly, cut in 1 inch thin strips

2 Tbsp low sodium soy sauce

2 tsp rice vinegar

1/2 tsp sesame oil

3 tsp sugar

1/2 tsp salt

Dash of white pepper

1/2 cup kimchi, drained

3 stalk green onion, use green parts only and cut into 2 inch pieces

16 small rounds rice paper (I used smaller rounds of rice paper but if you only larger sheets, just add more filling)

Olive oil for pan frying

Instructions

  1. Add pork belly, soy sauce, rice vinegar, sesame oil, sugar, salt, and white pepper to a bowl, mix, and marinate for at least 2 hours.
  2. In a pan on medium heat, pan fry pork belly on each side until golden brown and cooked through, about 3-4 mins per side. Remove from heat.
  3. Dip 1 piece of rice paper in warm water then add a few strips pork belly, 1-2 Tbsp kimchi, and 1-2 pieces of green onion strips. Fold both sides, then roll up to make a small package. Double wrap the bite by dipping another piece of rice paper in warm water and placing the bite into rice paper and rolling into small package.
  4. In a pan, over medium heat, add 2 Tbsp olive oil and wrapped bites. Fry on each side for about 3-4 mins until crispy and brown.

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Sesame Crab toast stacked on a white plate
Air Fryer

Sesame Crab Toast – Twist on a Classic!

by Herman
written by Herman

Sesame Crab Toast is my twist on another similar, delicious recipe I made, Sesame Shrimp Toast, because I fell in love with its flavors. I decided to take it up a notch by using real crab! The result is packed with rich seafood flavor for the filling and a fantastic texture from the toasted white bread. While I used fresh crab for this recipe, feel free to swap in imitation crab if you prefer. Either way, it’s delicious!”

Why you’ll love this recipe

Each bite delivers a perfect crunch with a savory, seafood-packed filling. Not only are these crispy bites satisfying and easy to make, but I also prefer making them in the air fryer for a lighter, less oily result. They’re perfect as an appetizer or snack, anytime you’re craving something deliciously crunchy and full of flavor!

Ingredients

For the toast:

  • Real crab meat: The key ingredient in this toast to deliver fresh seafood flavor. Make sure to remove all moisture before using. You can also use imitation crab for this recipe but real crab meat is preferred.
  • Salt and white pepper: To enhance the flavor of the filling.
  • Sugar: Adds a touch of sweetness to the filling.
  • Garlic: Adds aroma and enhances the flavor of the crab.
  • Scallions: Adds a bit of onion flavor. Make sure to use just the green part of the scallions.
  • Sesame seeds: A little nutty flavor to the filling.
  • Egg whites: Helps to bind the crab and other ingredients.
  • Kewpie Mayo: Another ingredient to bind the crab and other ingredients. You can also use American mayo if you prefer.
  • Corn starch: Thickens the filling and also helps to bind the ingredients.
  • Buttermilk white bread: I like using buttermilk white bread for the optimal flavor and perfect crisp.
  • Avocado oil spray: You can use any spray but I prefer avocado oil.

For the tartar sauce:

  • Kewpie mayo: Full of creamy and umami flavor with a bit of sweetness. You can use American mayo for the sauce too.
  • Sweet pickle relish: Adds a bit of sweetness and tanginess to the sauce.
  • Dijon mustard: Sharp and tangy flavor to enhance the sauce.
  • Lemon juice: Adds a bit of citrus to balance the flavors.
  • Salt and freshly ground pepper: To enhance the flavors.

How to Make Sesame Crab Toast

  1. If crab meat is wet, squeeze out as much liquid as possible using a cheese cloth or paper towel. In a bowl, add crab meat, salt, white pepper, sugar, garlic, scallions, sesame seeds, egg whites, mayo, and corn starch and mix until well incorporated.
  2. Trim all the crust from white bread. Add 1/3 of the crab paste to the bread and spread evenly. Cover with another piece of white bread and press gently to flatten the sandwich. Use a butter knife to smooth the edges so the filling doesn’t fall out. Repeat with remaining bread and crab paste.
  3. Put sandwiches into air fryer basket then generously spray both sides of bread with avocado oil spray. Air Fry at 375F for 6 mins on each side (12 mins total) without overcrowding (batch cook if needed). Serve with easy tartar sauce.

Storage

These are best eaten fresh for the most crispy exterior. Otherwise, you can store these in the fridge for 2-3 days then reheat by toasting them in the air fryer or oven.

Sesame Crab toast stacked on a white plate

Sesame Crab Toast

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Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 6 voted )

Ingredients

Toast:

  • 10 oz. cooked real crab meat (can substitute with imitation crab meat)
  • 1/2 tsp salt
  • Dash white pepper
  • 1 tsp sugar
  • 1 clove garlic
  • 1 stalk scallion, green part only, minced
  • 1 Tbsp sesame seed
  • 3 egg whites
  • 2 Tbsp kewpie mayo or regular mayo
  • 1 Tbsp corn starch
  • 6 pieces buttermilk white bread
  • Avocado oil spray

Easy Tartar Sauce:

  • 1/2 cup kewpie mayo
  • 1 Tbsp sweet pickle relish
  • 1 tsp dijon mustard
  • 1-2 Tbsp lemon juice
  • Salt and freshly ground pepper to taste

Instructions

  1. If crab meat is wet, squeeze out as much liquid as possible using a cheese cloth or paper towel. In a bowl, add crab meat, salt, white pepper, sugar, garlic, scallions, sesame seeds, egg whites, mayo, and corn starch and mix until well incorporated.
  2. Trim all the crust from white bread. Add 1/3 of the crab paste to the bread and spread evenly. Cover with another piece of white bread and press gently to flatten the sandwich. Use a butter knife to smooth the edges so the filling doesn’t fall out. Repeat with remaining bread and crab paste.
  3. Put sandwiches into air fryer basket then generously spray both sides of bread with avocado oil spray. Air Fry at 375F for 6 mins on each side (12 mins total) without overcrowding (batch cook if needed). Serve with easy tartar sauce.

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Plate of rice, chicken, ginger scallion sauce, and chili paste
Rice Cooker

Rice Cooker Hainan Chicken

by Herman
written by Herman

Introducing my Rice Cooker Hainan Chicken—a delightful twist on a classic dish that’s a perfect weeknight meal for busy people. This recipe is incredibly easy, requiring just one pot for everything, making cleanup a breeze. With the help of your rice cooker, you can enjoy tender, flavorful chicken and perfectly cooked rice in no time. It’s a simple, yet satisfying meal that’s sure to become a staple in your weekly dinner rotation.

Why you’ll love this recipe

You’ll love this Rice Cooker Hainan Chicken because it’s the perfect combination of convenience and deliciousness. The entire meal is cooked in one pot, making it an ideal choice for those hectic weeknights when you want something hearty without the hassle. The rice cooker does all the work, delivering tender, juicy chicken and fragrant rice with minimal effort. It’s a comforting, satisfying dish that’s sure to become a go-to favorite in your kitchen. Also, when you pair the chicken with a ginger scallion sauce, you will be coming back to this recipe all the time!

Ingredients

For the Hainan Chicken

  • Chicken thighs: I recommend using bone-in, skin on chicken thighs for maximum flavor. The fat renders and the rice soaks it all up in the cooking process.
  • Salt and white pepper: Seasons the chicken and rice.
  • Sesame oil: adds a nutty aroma and flavor to the chicken and rice.
  • Rice: A key component for the one pot dish.
  • Chicken stock: I recommend using low-sodium so you can adjust the seasoning yourself.
  • Ginger: Adds a ton of aroma and flavor.
  • Garlic: Adds depth and flavor.
  • Scallions: Adds onion flavor to the chicken and rice.

For the Ginger Scallion Sauce

  • Scallions: One of the key components to the sauce that gives the sauce an oniony flavor.
  • Ginger: One of the key components of the sauce that adds aroma and depth.
  • Avocado Oil: Slight flavor and heart healthy.
  • Salt: Seasoning to the sauce, adjust to your taste.

How to Make Rice Cooker Hainan Chicken

  1. Wash and drain the rice three times and add to a rice cooker.
  2. Add salt and pepper to chicken thighs. Then add sesame oil, chicken stock, ginger, garlic, scallion, and chicken thighs to the rice cooker with the rice. Make sure chicken thighs sits deep in the rice. Choose automatic rice cook setting and turn on.
  3. While rice is cooking, make the sauce by adding scallions and ginger to a food processor and blend until finely minced. Transfer paste to a bowl then add avocado oil and salt and mix well.
  4. When rice cooker is done cooking, open the lid and fluff the rice. To serve, slice chicken thighs into strips, serve with rice and garnish with sliced cucumbers, ginger scallion sauce, and hot sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. This can be reheated in the microwave.

Plate of rice, chicken, ginger scallion sauce, and chili paste

Rice Cooker Hainan Chicken

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

Main Ingredients

  • 2 pieces medium/large bone-in, skin on chicken thighs
  • 1/2 tsp kosher salt
  • 1 dash white pepper
  • 1 tsp sesame oil
  • 2 cups rice uncooked, washed and cleaned
  • 1.75 cups low-sodium chicken stock
  • 2-inch chunk ginger, cut into thin strips
  • 3 cloves garlic, minced
  • 2 scallions, trimmed and cut in 1/3

Ginger Scallion Sauce

  • 2 large scallions, trimmed (use white and green parts)
  • 3-inch chunk of ginger
  • 1/3 cup avocado oil
  • salt to taste

Garnish

  • Sliced cucumbers
  • Ginger scallion sauce
  • Sriracha or sambal oelek for serving

Instructions

  1. Wash and drain the rice three times and add to a rice cooker
  2. Add salt and pepper to chicken thighs. Then add sesame oil, chicken stock, ginger, garlic, scallion, and chicken thighs to the rice cooker with the rice. Make sure chicken thighs sits deep in the rice. Choose automatic rice cook setting and turn on.
  3. While rice is cooking, make the sauce by adding scallions and ginger to a food processor and blend until finely minced. Transfer paste to a bowl then add avocado oil and salt and mix well.
  4. When rice cooker is done cooking, open and fluff the rice. To serve, slice chicken thighs into strips, serve with rice and garnish with sliced cucumbers, ginger scallion sauce, and hot sauce.

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Rice paper noodles in a bowl of soy chili oil
Rice Paper

Soy Chili Oil Rice Paper Noodles

by Herman
written by Herman

When I tell you that rice paper is one of the most versatile ingredients in your pantry, I’m not exaggerating! This time, I am making Soy Chili Oil Rice Paper Noodles, which comes together in 15 minutes! The rice noodles just need to be re-hydrated and cut into thick pieces and the soy chili oil sauce can be made with a few simple ingredients. I come back to this recipe all the time and I know you will too.

Why you’ll love this recipe

I think you’ll love this recipe because:

  • Unique Texture: The use of rice paper gives the noodles a unique, chewy texture that is different from traditional noodles, making the dish stand out.
  • Flavorful Sauce: The combination of soy sauce and chili oil provides a perfect balance of savory and spicy flavors, enhancing the overall taste of the dish.
  • Quick and Easy: This recipe is likely quick to prepare (15 mins total!) and requires minimal ingredients, making it an ideal choice for a delicious meal without much hassle.
  • Versatile: The dish can be customized with various vegetables, proteins, or additional spices, catering to different dietary preferences and tastes.

Ingredients

  • Avocado Oil: This type of oil is great for the chili oil because it has a high smoke point and is great for heart health!
  • Red chili flakes: This is key to add that spice and heat for the sauce.
  • Garlic: One small clove is enough to bring aroma and fragrance to the sauce.
  • Green onion: Adds a bit of onion flavor that really elevates the sauce.
  • Sesame seeds: Adds a bit of nuttiness to the sauce
  • Sugar: A little sweetness here balances out the umami flavor.
  • Soy sauce: Umami flavor that elevates the sauce.
  • Water or Chicken broth: Helps to thin the chili oil and sauce so the noodles absorb the sauce well.
  • Salt: A little pinch here to provide seasoning
  • Rice paper: The key ingredient to make the noodles! Make sure to use a good brand that makes good quality rice paper. Check out my link for my recommended brand.
  • Cilantro: Garnish with a little cilantro for additional flavor

How to Make Soy Chili Oil Rice Paper Noodles

  1. Heat oil in a pot until hot but not smoking. Add chili flakes, garlic, green onion, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, water or broth, salt and mix well to incorporate. Set aside.
  2. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. If noodle is starting to dry out, add water to keep it moist and soft. Immediately transfer noodles to the sauce bowl and mix well. Repeat with remaining rice paper.
  3. Garnish with cilantro and serve immediately.

Storage

I recommend eating these dumplings immediately as the rice paper will harden and the texture won’t be soft and chewy.

Rice paper noodles in a bowl of soy chili oil

Soy Chili Oil Rice Paper Noodles

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.4/5
( 27 voted )

Ingredients

  • 3 Tbsp avocado oil
  • 1 Tbsp red chili flakes
  • 1 small clove garlic, minced
  • 2 Tbsp chopped green onion
  • 1 Tbsp sesame seed
  • 1 tsp sugar
  • 2 Tbsp soy sauce
  • 3 Tbsp water or chicken broth
  • Pinch of salt to taste
  • 9 pieces rice paper
  • Chopped cilantro, as garnish

Instructions

  1. Heat oil in a pot until hot but not smoking. Add chili flakes, garlic, green onion, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, water or broth, salt and mix well to incorporate. Set aside.
  2. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. If noodle is starting to dry out, add water to keep it moist and soft. Immediately transfer noodles to the sauce bowl and mix well. Repeat with remaining rice paper.
  3. Garnish with cilantro and serve immediately.

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