Spring Rolls with Shrimps and Green Tea Noodles

Quick fix for the summer, these fresh Spring Rolls are great for a light meal in the heat.

The delicate sauce is made out of chilies, fish and hoisin sauce, lime zest and juice.

More food Ideas

Bun cha in the pan

When you live in NYC and don’t have a barbecue handy, its possible to make Bún chả in a pan. It works. Of course the charcoal flavor is missing, but it’s still a good fix for the craving.

Basil Jalapeno Margarita

Its all about that salt rim. Throw in a little basil and let that feeling sink in.

Salmon and Potatoes Sesame Miso Ramen

I like to add all kind of stuff in my ramen. Here’s a new spin with salmon, potatoes and arugula.

Charred Bok Choy and Chorizo Miso Ramen

I like to throw the kitchin sink at my Ramen! Just kidding, but adding some chorizo and charred bok choy to a homemade miso and shiitake broth was one of these cooking with whats left in the fridge that ended up on repeat.

Arugula n Eggs Miso Ramen

Yet another Ramen spin off! This one is very simple, always based on the homemade miso and shiitake broth.

April in Paris Picnic Sandwich

This delicate flavor rich, intricate yet comforting, light but fulfilling sandwich will delight the adventurous palate. Made of homemade chips, sardines, cilantro and a tomato and onion confit wait… show don’t tell, did you try one yet?

Making of Bun cha Family Barbecue

When we do family barbecues we don’t mess around. Making Bún chả Hanoi Cha for 30 people is no big deal, since we all get to prepare it together.

The crafting of chocolate profiterolles

My all time favorite desert, what I always order at the restaurant in France. One day I decided to just make it. And its not so hard.

Spiced honey Duck with Pommes de Terre Salardaises

I like to give a twist to the honey sauce using vietnamese 4 spices : star anise, cloves, pepper and cinnamon. Also like to add some hotness to the potatoes using piment d’espelette.

Nice In The Summer

Coq au Vin Blanc

A spin on the classic french dish coq au vin with white instead of red wine. I find that it is a bit lighter yet still delicious.

Deconstructed Banh mi with crackling anise pork

An original spin on the Banh mi with its typical pickled carrot, cucumbers and daikon here I used big noodles instead of the bread. Cilantro, mint and jalapeño to top it off and spice it up, laying bare the Banh-mi in a plate.

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