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Many Asian dishes use tofu, even desserts. Douhua is a Chinese savory dessert made with tender tofu. This is a fast and easy way to prepare douhua tofu pudding with ginger syrup. All you will need is a box of pre-prepared tofu mix, water, brown sugar, and some ginger.

Bitter melon is a common vegetable used in Vietnamese cuisine for a variety of dishes, including soups and stir fry recipes. This bitter melon recipe is stir-fried with eggs, shrimp, and bean thread noodles.

Jello mooncakes are an alternative to the traditional Mid-Autumn Festival mooncakes. These jello mooncakes use coconut cream as the outer layer and taro and green tea as the inner filling.

Baked lobster tail with onion butter is one of those “fancy foods” that actually take very little time and effort to prepare. What makes this baked lobster tail recipe a Vietnamese one is not the lobster itself. But rather, the dipping sauce.

Vietnamese cold chicken with sticky rice and papaya salad is not just a single dish. All three dish in this meal comes from different parts of Asia.

Fruits are considered desserts after a meal in Viet Nam, and Vietnamese green mango with sweet fish sauce is a common and popular dessert.

Squash soups are perfect for the Autumn season. Kabocha squash is one of my favorite squash soups because it can be eaten without peeling off the skin.

Vietnamese seafood stir fry noodles are my quick and easy go-to when there’s “nothing to eat.” Just some seafood, choy sum, and Top Ramen noodles from Costco.

Limeade is Viet Nam’s equivalent of lemonade. Like its American counterpart, limeade is a great drink for a hot summer’s day.

Inspired by salsa, this seafood salad combines many ingredients tried together with a sweet and spicy sesame seed dressing.