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Bánh & Bếp chay
Món chay Việt, lò bánh và những công thức nhỏ. 7 bài viết.
Never-Boring Vegetarian Food: Big Flavor from Mushrooms
Umami isn't just for meat and fish. Shiitake, kombu, tomatoes, fermented soy, a little char on the edges and a handful of fresh herbs are enough to make vegetarian meals deeply savory.
Bánh Bò, Bánh Da Lợn, Bánh Chuối: Southern Folk Cakes
Fermented rice batter that blooms like bamboo roots, pandan-green and golden layers of tapioca, ripe bananas baked with coconut cream: three southern folk cakes and how to enjoy them with tea.
Vegetarian Bánh Mì: A Green Take on Vietnam's Street Food
From crackly crusts to mushroom pâté, tofu cold cuts, pickled carrot and fresh herbs: what makes a vegetarian bánh mì taste complete, plus tips for reheating it crisp and what to sip alongside.
A Vietnamese vegetarian breakfast: 7 light dishes for a long day
Vegetarian bánh mì, sticky rice, phở, hủ tiếu, rice porridge, rice rolls and tofu pudding, plus a three-part formula for a filling breakfast and the regional morning dishes at Nhà An.
Croissant and the Story of Paper-Thin Layers of Butter
From a cold block of butter wrapped in dough to a honeycomb crumb: behind the scenes of a croissant batch, tips for choosing a good one, reheating it crisp, and pairing it with wood-fired oolong.
Soft tofu made every morning: from soybean to a bowl of tàu hũ
Soak, grind, cook, strain, then wait for the soy milk to set: the journey of a smooth white block of silken tofu, how to choose a coagulant, and tasty vegetarian dishes to make with it.
Pairing Tea and Cakes: 6 Flavor Combos to Try
Why does a gently astringent cup make buttery cakes taste better? Three easy pairing rules and 6 tea-and-cake combos to try at home, or at Nhà An once we open.