Banh Bao Recipe (Vietnamese Steamed Bun)

Bánh bao literally translates to "cakes that wrap something" in Vietnamese. The dough is made of flour, milk, sugar and a hint of oil. Once the dough rises, it's formed in the desired shape, usually dumplings similar to a pointy turban, then steamed until plump and perky. In general, they're stuffed with savory meat or sweet egg custard (called bánh bao cadé). 

I've also seen them plain and shaped into a taco-style envelope at a few dim sum places. This is the version I used to finish the leftover braised duck leg from the night before. I shredded the tender duck meat and added pickled carrots and daikon and cilantro. I drizzled the bánh bao with a mole sauce using the reduced braising sauce adding 2 ounces chopped unsweetened chocolate, which tied the dish together beautifully. I was tempted to post this bánh bao bun in my second cookbook, Bánh Mì: 75 Banh Mi Recipes for Authentic and Delicious Vietnamese Sandwiches but decided to keep the recipes more traditional. Still, they’re a a lot of fun to make and quite versatile. 

Since it's the weekend already and I usually post a dessert, I’ll also mention that the leftover bánh bao wraps can be turned into sweet treats with the right filling. Dried fig spread, lemon curd (I had jars of the lemon curd I made last winter) and chocolate mousse or the more traditional sweet egg custard are all great choices.

If you live in the Bay Area, don't forget to pencil in next Saturday (May 25th) for my cooking demo and cookbook signing for Haute Potato at Los Altos Library. Hope to see everyone there. Have a great weekend!

Mint Julep Scones

If you love the official drink of the Kentucky Derby, you will adore these mint-flavored scones. I used my favorite Mint Julep Sugar from our friends over at Bourbon Barrel Foods for this sweet treat. The raw sugar creates a crunchy, sweet topping with a rich caramel flavor and a refreshing hint of mint.

Pair these with the Southern cocktail and I promise you won't be disappointed!

Homemade Focaccia Recipe

Writing my second cookbook, Banh Mi, which comes out this summer, reminded me how much I love baking bread (in the cookbook I show how to make an authentic Vietnamese baguette). Nothing beats the smell of freshly baked bread right out of your own oven.

Today, I made focaccia, which is an Italian flatbread that I topped with Mediterranean ingredients.  I kept this version very simple by limiting the toppings to only olives and cheddar cheese. It tasted amazing!

Southwest BBQ Chicken Pizza Recipe

Two weeks ago, I helped the California Lavash team shoot photos of their new line of products. We spent two days cooking, chatting, foodstyling, taking photos and of course, eating. It was a lot of work, but a lot of fun as well.

Here's one of my favorite dishes from the shoot: Southwestern chicken pizza. It takes no more than 15 minutes to prepare and it is oh, so good. All you need is delicious California Lavash naan, BBQ sauce, roasted chicken, corn salad, onions and a blend of Monterey Jack cheese and cheddar cheese. I replicated the same pizza for the vegetarians in my family by substituting black beans for the chicken. It's that easy!

Tomato Bruschetta Recipe

Though my intention in making these mini bruschetta was to provide a healthy and appealing snack for kids, they aren't the only ones who'll enjoy these tasty treats! My husband Lulu, who at times acts like a kid himself, greatly appreciated them too. But really, who could resist garlic-rubbed toasted bread topped with a mixture of chopped ripe tomatoes, fresh garlic, fresh basil, black pepper and extra-virgin olive oil? All you really need are fresh, quality ingredients and little helpers to assemble them!

This is another recipe that I prepared with Lilea from California Lavash a while back. If you'd like to try some delicious bread from California Lavash, Pham Fatale will be hosting a giveaway soon. Stay tuned!