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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.

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

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

Vietnamese fish sauce chicken wings are commonly fried and then marinated in fish sauce and are the equivalent and combination of American’s BBQ and honey glazed chicken. The main player in this dish isn’t the chicken but actually is the fish sauce.

Vietnamese fried egg rolls are common appetizers, though can also be eaten as a meal by itself if preferred. Chả giò is a deep fry dish commonly made up of ground meat and sliced vegetables rolled up in a pastry sheet.

A classic morning delight for many of Viet Nam. What sets Vietnamese coffee apart—in my opinion—is how much darker the roast is compared to American coffee.

Vietnamese egg drop crab soup is a popular contender at large party dinners and weddings. A variation of an egg drop soup is more often than not the opening course of an 8-course meal at restaurants.