Nước chấm is a popular condiment and staple of Vietnamese food. It’s a multipurpose sauce, used as a dip for egg rolls, summer rolls, bún (rice noodle dishes), and lots more. It’s made with fish sauce, sugar, lime juice, garlic, and Thai bird chili peppers, but I haven’t had fish sauce in my pantry in a couple years. I’ve found that I can achieve similar flavors with plant-based umami sources – mushrooms, soy sauce, mushroom seasoning, vegan chicken boullion cubes,… Read more »

This has got to be one of my all-time favorites. Who says there aren’t enough protein options when it come to vegan food? You’ve got beans, legumes, tofu, tempeh, edamame, and seitan, to name a few. Seitan is actually vital wheat gluten, mixed with seasonings and water or broth, and then either steamed, baked, or simmered. You can then slice the seitan thinly to make stir-fries, or cube it to make stews. In this preparation, I simply mix pre-made seitan… Read more »

Đồ chua (Vietnamese pickled daikon and carrots) are something I frequently have in a mason jar in the fridge. I use these bad boys to dress a bánh mì (Vietnamese baguette sandwich), add to a bún chả giò (rice vermicelli with egg rolls), or other random things (because they’re so tasty). I’ve used the đồ chua recipe from Andrea of Viet World Kitchen for years, and usually just add more carrots for more of a 50/50 mix (I love the… Read more »