Traditional bun rieu is very time consuming. Getting bun rieu at the restaurant pretty much guarantees that you will not be getting real crab. This quick version takes the work out of it but still maintains the authentic taste with real crab meat. It's not cheap to make, but the perfect treat- yourself-dinner for a cold night.

This is similar to Bún Mắm Nước Lèo, which uses a couple different types of fermented fishes to make the broth, as well as a variety of different toppings (roasted pork, stuffed peppers fish cakes, squid, ect.). This is shortened and made a bit more simple with less toppings. The broth is almost identical, using (air) fried snake head fish (cá lóc) as the main topping and local pre fried fish cake for quick light work. The bitter veggies and mix varieties of herbs and chives is what I love eating this soup the most. The funky salted savory sweet soup broth balances with the bitterness fresh veggies, along with the spicy chili and a squeeze of lime, just makes this bowl of noodle soup overwhelmingly flavorful. With sweet, savory, salty, bitterness, crunchy, fresh, funky, spicy, citrusy… just so much going on!

I adapted a recipe a friend of mine taught me to suit our family's tastes.These pork buns are always popular.Each person can easily eat 3 of these!!!I uploaded the recipe as a record for myself...A generous amount of ginger makes the filing taste better. It may seem like a lot but don't worry. You can use grated ginger from a tube if you like.I forgot to add green onions to the filling in the buns in the photos! They're kind of optional.Pinch the dough well closed so that the juices in the filling don't come leaking out.These are really easy!!! For 10 to 12 buns. Recipe by mamityn61

Vietnamese typical seafood, you can find this dish in many restaurants vietnam. There’s more to Vietnamese noodles than Pho! Also known as Vietnamese crab noodle soup, Bun Rieu is a medley of diverse ingredients that lends it a unique flavour that is both rich and complex. It is often distinguished by its distinctive red hue achieved by briefly sautéing the tomatoes before adding them to the soup.

I don't have a steamer at home, so I always use this recipe when I make nikuman. I saw this recipe in a magazine before, but I uploaded it here since it's so delicious.If you can't eat them all, cover with cling film to stop them from drying out. Microwave them before you eat, and you can enjoy them as if they were freshly made. You can steam 8 nikuman all at the same time in a 26 cm frying pan. If you use a smaller frying pan, steam in 2 batches. Recipe by Yukimama

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I love tom yum goong noodles.The same as with khao soi, I tried recreating it using instant ramen.In the original soup, it uses chicken extract with the richness of ginger and garlic. Just using these ingredients I was able to create a restaurant-like flavor.I used more water than is listed on the package, and I used up the soup packet.Adjust the amount of nam pla and lemon juice to your liking. Recipe by saco mama

I came up this easy pho recipe since I wanted to eat it as a quick meal whenever I want.If you don't have cilantro, use dried version instead!You can use regular, non-frozen udon but be careful not to over cook it. Recipe by EnjoyKitchen

My Nepalese friend taught me this dish and I arranged it to match Japanese taste. I was surprised how easy it is to make!If it's too spicy, add more sugar!If you prefer it spicier, add more doubanjiang. For 2 servings. Recipe by Noriakikun no tsuma

I love Vietnamese Beef stew! This is a versatile dish that can be eaten with rice noodles (Hủ tiếu), bread, or even rice! A mix between French and Chinese influence.

I received some pho noodles as a gift, so I tried making a pho soup.When I had this at a restaurant I thought the seasoning was a bit on the strong side...but when I made it at home it came out rather like salt-flavored wonton soup.Poach the chicken thigh meat with the skin on to extract more flavor for the soup. If you don't like the skin though, please remove it.You can use green onion, onion, mizuna and so on as the green topping.Add some lemon or yuzu for a refreshing taste. For 1 serving. Recipe by Re:Yuki

Vietnamese beef noodle soup