Gỏi Đu Đủ (green papaya prawn salad) is a masterpiece of textures … and flavors! The shredded green papaya is fresh, cool and crispy. The prawns are firm … and so richly flavored. The peanuts are crunchy and plentiful. And, the crowning accent to the salad is my special home-made ginger dressing. Sweet, sour, gingery, and yummy.

Deep-fried, crispy (delicious) Vietnamese Spring Rolls … stuffed with ground pork, shrimp, mushrooms and other goodies.

This hearty soup contains bún (rice vermicelli noodles), slices of bò (tender beef shank) and chả cua (a Vietnamese “meatball” blend of ground pork and crabmeat). I’ll be balancing the nước leo (the beefy soup broth) with a whole host of Vietnamese spicy, sour, salty and sweet flavors using lemon grass, fish sauce, and various Vietnamese herbs and spices.

Accompanying your large bowl of Bún Bò Huế will be a host of fresh Vietnamese herbs & veggies to add to you soup as you eat.

When the French left Vietnam in the mid-20th Century, they left behind some culinary treasures - potent and delicious coffees, light and crispy baguettes, and creamy flans. Tonight, I’ll be combining two of these gems to create a delectable, yummy dessert - Cà Phê Flan. A smooth and creamy flan topped with a rich Vietnamese coffee sauce. So Good!