What sets Vietnamese spring rolls from the Chinese Egg Roll or Filipino Lumpia is the wrapper choice. Using rice paper instead of an egg wrapper creates a lighter, crispier layer.

Namul refers to any seasoned vegetable side dish in Korea. The culture is known for having a vast collection of side dishes served with rice; the broader term is Banchan. To keep things interesting, because variety is the spice of life, below are two variations in making this dish: sesame and spicy.

This is a tasty adaptation of the famous street food dish, Taiwanese popcorn chicken with fried basil. Asian deep-fried foods have always seemed intimidating to make, but trust me; it is super easy with accessible ingredients.

If you’ve never done any fermentation, Kimchi is a great place to start. The sea asparagus adds a delicious crunchy element as well as a bright green colour.

This banchan, a Korean side dish, is inspired by kongnamul muchim, a simple soybean sprout recipe. Taking it to another level, I tosed the greens in a hot wok creating a smokey taste, complementing the nutty sesame oil.

Vietnamese cabbage salad is the perfect crisp salad for hot summer days. The salad is an easy, crunchy cabbage slaw with fresh herbs with crispy duck breast.

In Chinese-Vietnamese cooking, 5-spice and duck is a classic flavor combo.

Everything grilled or fried and eaten over rice and noodles requires nước chấm. The more the better. Often every Vietnamese house has a jar of this stuff ready to go in the fridge.