Dream – mango and passionfruit mousse, mascarpone cheese, green tea powder and other cakes at Vanille de Patisserie.

Chinese hot and sour soup.

Aji verde (Peruvian green chili sauce).

Handmade, juicy, and perfectly fried potstickers from Luscious Dumplings.

Japanese Chicken Karaage.

Bo Tai Chanh (Vietnamese Beef Carpaccio with Lemon).

Pounding lemongrass in a mortar and pestle to make Thai green curry paste.

Bo kho (Vietnamese beef stew) uses lemongrass, ginger, cinnamon, star anise, curry powder, 5-spice powder, and fish sauce.

When I’m too lazy to cook, a ham, tomato, and alfalfa sprout sandwich hits the spot.

Can you really improve upon a classic? Filet mignon for pho bo (Vietnamese beef noodle soup).

Chinese, American, German, French. Which Maggi Seasoning Sauce do you prefer?

Mi vit tiem chay (Vietnamese vegetarian Chinese 5-spice duck egg noodle soup) made with “mock duck.”

Pickled turnips add flavor and crunch to stir-fried and braised dishes.

One of my favorite Vietnamese fusion recipes — Sriracha Buffalo wings.

A natural fusion – Vietnamese chicken curry pot pie.

Larb, a ground meat salad, sprinkled with roasted rice powder.

Roasted rice powder adds a nutty flavor and fragrance to Vietnamese and Thai salads, while helping to absorb excess moisture.

Cooking with bamboo shoots.

Playing with color. Mashed Okinawan purple sweet potatoes.

How to make nuoc mau (Vietnamese caramel sauce), the base for many braised dishes.

Even better than Glamour’s “engagement chicken” that sparked 3 marriage proposals. Crispy skin and juicy meat every time.

The best Armenian lahmajoun in Los Angeles are made by two Mexican American bakers?