Fuzzy Melon Soup with Pork & Shrimp (Canh Bi Dao)

Growing up, the dinner table would comprise of multiple Vietnamese dishes: one to two mains and one large sharing bowl of soup to finish. We would have our personal serving bowls filled with rice and a plate to lean our chopsticks & spoon. This fuzzy melon soup is one of the many soups my dad…

Vietnamese Tomato & Fish Soup with Pickled Mustard Greens

This soup is a result of attempting to satisfy a nostalgic home-style Vietnamese soup that my dad would make growing up (minus the fish). For the protein, it’d instead be pork spare ribs, but I’m using frozen fish for this recipe. With every meal at home, we would have a soup, protein and rice to…

The Crispiest Vietnamese Crepe (Bánh Xèo)

Another childhood favourite! Sizzling Vietnamese crepes, aka Banh Xeo. The best crepes are crispy on the outside, and accompanied with loads of fresh vegetables. These crepes are filled with pork belly, shrimp, bean sprouts and, at times, mung bean, every bite is a treat. It’s always served with fresh, crunchy lettuce, as well as optionally…

Shrimp & Beef Dumplings

I stopped having expectations on taste when making dumplings a while go. Often times, it’s not juicy enough or the wrapper is just not right. Recently, I connected the similarities of my favourite Chinese dumpling: bites of juicy shrimp, a soft outer dumpling wrapper and a savoury filling (with beef & shrimp). I’ve finally created…

Mussels In Spicy Tomato White Wine Sauce

I recently heard some bad news. One of my go-to beer spots took mussels off the menu. Although I haven’t been to Bar Hop since mid-2019, visiting would always be an easy time: a few rounds of beers, bone marrow poutine, pork rinds (that would reach 30cm in height, really), stout braised mushrooms and an…

Bánh Bột Lọc Hack (Clear Shrimp & Pork Dumplings)

If I could choose one dish to eat for the rest of my life, it would be banh bot loc. Banh bot loc is tapioca starch and caramelized pork & shrimp, traditionally folded into a banana leaf and steamed, taking in all of that aroma. Traditionally made, these chewy, glutinous glories are a result of…

The Best 5-Ingredient Noodles

On the hunt for dried shrimp, I accidentally found something better: tiny dried shrimp. They’re light orange, thin and almost transparent. We had quite the debate at the dinner table on whether these were just the skin of shrimp, or just dried tiny shrimp. But it is, indeed just dried tiny shrimp! In the past,…

Let’s Eat: Sockeye Salmon

Fresh food produce, it’s here! Apart of this “let’s eat” 9-month series, I’m making a stop at my local grocer each month to pick up the next seasonal produce in line and discovering ways to experiment with it. Saute, bake, or in a salad? There are so many methods. Let’s see how they each go! The Meet:…

Lobstah Palooza 2015: Fresh Shucks, Market Lobster & Craft Drinks

Lobster-whisperer and pioneer Chef Matt Dean Pettit has brought the Lobstah Palooza back to Toronto This Sunday for $50, it will be a fine rally up of a Lobster Boil + Craft Caesars + Beer + Music at the very backyard of El Gordo’s Empanadas. There’s also lots more: sides of corn cobs, freshly shucked oysters and potato…