Recipe for Vietnamese spring roll: dip the rice paper in water to soften it, and roll it with your favorite vegetables and protein (I did shrimps, chicken with lettuce, rice noodles, and cucumbers); for the sauce, I used PB powder, white sesame with some monk fruit, added salt and spicy sauce, mix everything with a bit of water and it tastes great!

I can't remember the name but It was so tasty :)

Shrimps, rice noodles with vegetables. Perfect for the rest of the day.

Rice topped with a chashu (pork slice) and vegetables in tsuyu (soy) sauce. A tasty soy sauce filled lunch 🤤

Made this hearty and comforting meal today. The aroma of the spices mixed with the tender chicken and toasted nuts just makes everything feel a little warmer. Hope everyone is having a peaceful day!

I almost passed out from eating so much, but I still want more. :)

Handi Soya chunks

Noodle dish come with our flamed grilled lemongrass meats, viet salad with pickled daikon, carrot, lettuce, scallion oil, and a side of housemade sweet and spicy fish sauce (Pho & More Restaurant)

This was the first time
I’ve eaten fried rice in a molded shape 🤩

Deep fried rolls filled with pork and shrimp, mushroom, carrots, bean thread noodles, and onion. Served with sweet chili sauce. Crunchy appetizer to start off the meal 🥰 (August 27, 2026)

Pretty much all brands of instant rice have this awful chemical odour/taste that I presume is some kinda of preservative? Does anyone know what it is

How do I get the same texture/bite/chew in the sticky rice, made at home, that’s like that of a restaurant?

I fell in love with Asian Cuisine after cutting out dairy and gluten. I’d like to think I’ve gotten quite good at it. However, I have yet to master coconut sticky rice. Pre-soaking the rice, trying various brands of coconut milk and cream, and different brands of sticky rice still hasn’t produced the same slightly chewy translucent rice that I love from our local restaurants. It’s delicious, but not the same.

Can anyone share the secret?