Viet World kitchen

It seems like a cook's dream come true -- a wok that comes pre-seasoned (or nearly seasoned) and heats up super hot to deliver the wok hei (wok-kissed flavor) plus the sounds of good wok cooking. I didn't think it was possible. For the past two years, I've been test driving three carbon steel woks to make fried rice, stir-fries, noodles, fry eggs, and so much more. A wok can ...

Rice is the staff of life for countless people on this planet, and a perfect bowl of plain rice is a beautiful thing to behold and eat. But you eat rice daily, you also want a change now and then. You want something different. Fried rice and claypot rice are what many people think of but anyone who's attempted to prepare those classics knows how challenging they can be.

There are certain foods and pantry items that unite East Asian cuisines, and egg sheets are one of them! They are thin and lithe and super versatile. Cut into strips, egg sheets add sumptuous notes and golden splashes of color to foods. When thin and delicate like a crepe, they're perfect for

One of the Chinese cooks use the mushroom in wonderful salads, which are commonly served as a side dish at dumpling restaurants like Din Tai Fung. But it's so easy, you can totally make it at home. I've been looking for a great recipe and this one is it! It comes from Clarissa Wei and Ivy Chen's award-winning cookbook,

Not all mushrooms have earthy flavor or are they spongy. Wood ear mushroom are a neutral tasting, crunchy, slithery wonder. They grow in many parts of the world but in Asian kitchens, they are beloved and well used.

The espresso dark brown, sometimes ebony greyish fungus grows on logs. They look like ears sprouting from trees and their texture evokes cartilage, hen...