Nguyen Tran

This recipe is a game-changer for people who think they don't like tofu. To get the right balance between moisture and texture, we provide three techniques for removing excess liquid.

This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.

Double frying means this recipe turns out the crispiest chicken wings ever. Feel free to sauce them any way you like.

A few uncommon products, such as salted plum powder, canned lychees, and agar-agar, are easily found online and make this creamy dessert truly exceptional.

This is a variation on the OG version of the dish—so feel free to experiment.

Serve with anything and everything—it will get better, spicier, and more Vietnamese-approved over time.

This spicy, tangy, rich seafood dish may have several elements, but once they all come together it's absolute magic.

These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.

Grilled or sautéed, these Vietnamese ground beef–stuffed leaves make a fantastic summer hors d'oeuvre or can be served with rice noodles and grilled vegetables for dinner.