Vietnamese Shaking Beef (Bò Lúc Lắc)
There’s generally not much beef in Vietnamese diets but this recipe is a classic. And it’s simple to make.
Bac Ha Shrimp Cooked In Ginger
The Vietnamese prefer to leave the shell on the shrimp because, they say, it keeps the shrimp moist. Americans prefer peeled shrimp because it’s less of a hassle to eat. Choose whichever method suits you.
Szechuan Chicken
Spicy and flavorful Szechuan Chicken with bold peppercorn heat. Cook this authentic Chinese recipe at home with tips from WeTravelToEat.
Bac Ha Ginger Chicken
There are a zillion Chinese stir-fries. I've been trying to perfect a few favorites for weekday meals.
Chicken Pho
There's nothing more classic in Vietnamese cuisine than Pho. (No it's not pronounced "fo" but closer to "furr" or "faa".)
Dragon Chicken
There’s something about this preparation that elevates it from the usual Chinese chicken stir fry.
Kung Pao Chicken
I went to a cooking class a few years ago in Beijing called Sesame Kitchen that was located in a tiny kitchen deep in one of the authentic hutongs in the city.