Get an inside look at Cooking Thai in this video

Chances are you won't be seeing us at book talk nearby. No problem! You can learn about the book at your leisure by watching this virtual book talk. It's a Zoom video playback of a virtual book talk Pim and I did for the International Association of Culinary Professionals. I've been a long-time member of the guild, which is for anyone interested in the food industry.

You'll understand how we structured the book so you can max out on its valuable contents.

Thai ingredients and explainers

As mentioned in the video, we've got your back regarding ingredient usage, dosage, and helping you get creative. Start looking for pointers at the beginning of the book!

How to handle chili heat? Many people are concerned about the chile heat in Thai cooking. We get it. It's like the Paul Simon song, "One Man's Ceiling Is Another Man's Floor". Chili heat is central to Thai cuisine but you won't incinerate while using this book. For instance, post-menopause me is a moderate-to-light heat seeker. There are tips in the book's 'frontmatter' (front section) to explain what you need. Additionally, we identify the chile types and how you can dial up or down the heat. Here's a page from the ingredient discussion that we mention in the video.

There are ten (10) recipe chapters total. As mentioned in the video, the recipe are written to help you master techniques and flavors. Be sure to peruse the "Anatomy of a recipe" for the Cooking Thai ground rules. You'll use the recipes better.

In the recipe chapters, pages like the one below are major explainers of key Thai culinary concepts. Here, the explainer is about what laab is and how it's enjoyed. We want you to understand the basic principles, use our recipes to craft great Thai flavors, then create your own with confidence.

Other 2-page spreads contain recipes. Here are the formulas for making som tum beyond the usual green papaya version. As Pim says in the video -- you can't always get green papaya!

100 recipes for cooking the best Thai food

Recipes in the book range from easy to complex projects. For a taste of a very easy, riffable recipe, check out the savory citrus-herb salad that Georgia Freedman shared in her recent newsletter dispatch My California Table. You can make the salad (below, left) with summertime fruits like nectarines and plums too.

Other recipes, like khao soi (above right), northern Thai chicken and coconut noodle soup is a tasty project. Pim's recipe is a signature of her restaurant, Kin Khao. You'll want to make it over and over. It freezes well too.

All 100 recipes in Cooking Thai were photographed by Ed Anderson (who was among the recipe testers), food styled by Alison Attenborough, and prop styled by Glenn Jenkins. Piim and I were both on set for the two-week shoot. That's why the photos are so gorgeous. To whet your appetite . . .

What are these dishes? From the top left: roasted sweet potato massaman curry; curry puffs done with chicken plus a veggie version; Kin Khao chicken wings (a favorite at Pim's restaurant); stir-fried crab rice noodles; grilled tofu, chicken and lamb; crab with black pepper; and seared scallop in spicy coconut sauce.

Here's a 2-page spread of one of my favorite meals from the book -- gai yang (Thai grilled chicken), carrot som tum salad, lettuce and herbs, sticky rice, and two sauces -- jaew and sweet chile sauce.

We hope you enjoy Cooking Thai as much as we do!

The post Cooking Thai: Cookbook First Look appeared first on Viet World Kitchen.

This cold soba dish caught my eye because it's more substantial than the classic cold soba dish -- zaru soba. Whenever I eat zaru soba, I need to make other dishes as sides because the noodles and clear broth are not enough. Goma dare soba is loaded with veggies and seasoned with a protein-rich, salty-sweet broth. The broth is called "goma dare" and you may have had something similar with shabu shabu. Here it's plays a major role to define the flavor and texture of the noodle dish.

Cold sesame soba is easy to put together and delicious when you have homemade dashi in the fridge; make it vegan with shiitake dashi or use regular dashi. You can prep the broth, noodles and cucumber a couple days ahead, and then return them to room temperature and finish dish. Lunch or dinner is made. Below are some pointers for you to be extra successful with this comforting Japanese noodle dish.

Cold sesame soba broth done your way

Ono and Salat call for Japanese sesame paste which is not as readily available. Tahini is milder tasting and they permit it as sub. I used tahini and the flavor was very good. I opted for agave syrup for a rounder mouthfeel than sugar. When the vinegar and soy sauce hit the other broth ingredients, the broth curdles and separates a bit . That's the soy milk reacting to the acid and salt. Do not worry! Once the broth hits the soba, the starch in the noodles cancel out the separated soy milk and your noodles become wonderfully cloaked in silkiness. I used my homemade dashi for excellent flavor.

Noodle and veggie swaps

Aside from soba, Ono and Salat suggest featuring substituting ramen, somen, or udon. I imagine if you have capellini pasta, that would work too! The beauty of soba is that they are packaged as pre-portioned 3-ounce quantities. The Japanese are consistent!

Asparagus season is fleeting so when it's unavailable use green beans, snap peas, or carrots. I cut my green beans on a steep bias so they blend in with the noodles and be chopstickable. Blanch the veggie in the pot of water before cooking the soba. You'll save dishwashing time.

How to thinly slice avocado

The avocado lends richness to these noodles. If you want it to look good and not be mushy or clumpy. Here are my tips:

• Make sure to use a firm-ripe avocado.
• Halve, seed, then peel the avocado.
• With the cut side facing down, quickly drag your knife through the avocado, spacing the cuts a good ⅛ inch (3mm) apart.
• Use your hand to gently press, tilt and fan out the avocado slices to one side.
• Transfer the slices to the bowls.
• Do the avocado slicing before serving to avoid browned avocado.

I've marked many other recipes to try in Japanese Comfort Cooking. Get yourself a copy and dive in!

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Cold Sesame Soba | Goma Dare Soba

This recipe for 胡麻だれ蕎麦 has been adapted from the original published in Japanese Comfort Cooking: An Opinionated Guide toModern, Homey, Classic Japanese Recipes by Tadashi Ono and Harris Salat (© 2026, Ten Speed Press, an imprint of Penguin Random House).

Course Main Course, noodles

Cuisine Japanese

Keyword cold noodles, soba, vegan

Servings 4

Ingredients

Sesame broth

• ¾ cup plus 2 tablespoon | 210ml Dashi, regular or shiitake (see Notes)
• ¼ cup | 60ml Japanese sesame paste or tahini
• ¼ cup | 60ml unseasoned rice vinegar
• ¼ cup | 60ml mirin (see Notes)
• 1 cup soy sauce
• ¼ cup sugar or agave syrup
• 2 cups unsweetened soy milk

Soba and toppings

• 12 ounces | 360g dried soba noodles (4 portions)
• 2 Persian or 1 small English cucumber, cut into thin strips
• 4 ounces | 120g asparagus or green beans, blanched, cooled, and
• 1 firm-ripe avocado, sliced
• ½ small | 60g red onion, thinly sliced and soaked in cold water for 10 minutes
• 2 teaspoons wasabi
• 1 or 2 full sheets nori, snipped into narrow, short strips (see Note)

Instructions

• Make the sesame broth: In a large bowl, whisk together the dashi, sesame paste, rice vinegar, mirin, soy sauce, sugar, and soy milk until smooth. (Depending on the package, you might need to knead the sesame paste a bit to get it all out.) Keep the broth in the refrigerator until you're ready to serve.
• Cook the soba: To cook the soba, first prepare an ice water bath in a large bowl and set it in the sink. Bring a large pot of water to a boil over high heat. Add the soba and cook for about 3 minutes, or until it is cooked through but still retains some bite. Drain and dunk the noodles in the ice water bath. When the noodles are cool, drain them and set aside.
• Assemble and serve: Divide the soba among four serving bowls. Pour ½ to 1 cup (120ml to 240ml) of the sesame broth over the noodles in each bowl. Top each bowl with equal portions of cucumber, asparagus, avocado, and drained red onion, arranging them in separate mounds. Add a small dab (about ½ teaspoon) of wasabi to each bowl. Sprinkle the nori over the top for garnish.
• Serve immediately, encouraging everyone to mix everything together before diving in. Refrigerate leftover broth for up to a week to use again.

Notes

• For the best flavor, make dashi yourself. Use my recipes for regular or shiitake dashi here. 
• No mirin? Use this recipe to make some ASAP!
• Instead of red onion, use a medium shallot. 
• Instead of Japanese nori, use Korean gim, toasted seaweed sheets. 

The post Cold Sesame Soba (Goma Dare Soba): A Creamy, Satisfying Japanese Noodle Meal appeared first on Viet World Kitchen.

It's by Alana Kysar and published in her just released book, Aloha Veggies: Veg-Forward Recipes Celebrating the Flavors of Hawai'i. Alana has a good palate and her writing is solidly geared toward home cooks. Her doable recipes succeed in presenting the flavors and culture of her native Hawaii without dumbing things down. Scattered throughout the Aloha Veggies are stories about farmers and agricultural initiatives in Hawaii to preserve the local savors.

Let hardworking recipes work for you!

Healthy, handsome, and tasty, this easygoing Hawaiian-style kale salad uses two workhorses in Alana's cookbook: (1) crispy, chewy salty-sweet roasted mushroom and (2) a sesame soy dressing. The mushrooms are delicious out of the oven while they've got some edgy crispness. However, they'll hang out well in the fridge for days, begging to be added to more kale salads, tacos, banh mi, noodle bowls, or rice plates.

The shoyu sesame dressing relies on basic staples and the salad is pretty versatile. When making this salad, I used what I had in my garden and fridge. That's why my rendition had a mushroom medley, plus cucumber and cherry tomato. Alana features oyster mushroom and cucumber (above, left). Oyster mushroom become meaty when roasted and the cucumber provides a refreshing contrast to the kale. Like other Aloha Veggies recipes, this salad is pretty elastic so use what you have, so long as you have kale and mushrooms!

What makes this kale salad Hawaiian?

Hawaii is the most Asian state in the nation. Given that, the mushrooms and dressing have a wonderful savory tang, zestiness and pungency, due to Asian staples like soy sauce (shoyu), rice vinegar, ginger, mirin, and sesame (oil and seeds). This is no Kale Caesar, for sure! The salad's flavors are clean and bright, but deeply umami. Green onion adds pungency and and a slight sweetness. You could replace the green onion with shaved Maui sweet onion or red onion, if you like! And if you wonder, kale does grow in Hawaii.

Kale salad with shoyu mushrooms pointers

Before you dive in, here are some tips I gleaned while making this recipe.

Hands-on cooking: You'll need to do little knife work for this salad, which means you can make it with young cooks. They can tear up the mushrooms, grate the garlic and ginger (use a Microplane rasp), and make the dressing. Let the kids massage the kale too! Someone will have to use a knife or scissors cut the kale and other veggies. To minimize dishwashing, toss the salad in the same bowl you tossed the mushroom in with its seasonings!

Vary the 'shrooms: I made this salad the day after I returned home from vacationing in Hawaii. I didn't have oyster mushrooms but I did have a mixed medley of lingering shiitake, portobello and trumpet mushrooms in the fridge. They worked well for the roasted mushrooms and offered varied textures. So, use what you've got but remember to hand tear (or cut) them into large-ish bite size pieces. They will shrink to about one-fourth of their original volume!

Roast countertop: If you don't want to heat up the oven for the mushrooms, use a toaster oven or air-fryer. I used the Ninja Combi oven, one of my favorite small appliances; its baking tray is not perforated so it functions as a super hot, small convection oven. An air-fryer with a basket-like tray will not work.

You'll make three recipes for this salad but they are all extremely short and easy. Start by making the roasted shoyu mushrooms. While they cook, whisk together the dressing and ready the salad components. Then just assemble and serve. We enjoyed the salad with whole grain bread for a restorative, tasty lunch. I've bookmarked a bunch of other fun, promising recipes in Aloha Veggies. Get the book to enjoy more vegetables Hawaiian style!

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Shoyu Mushrooms

This recipe was slightly adapted from Alana Kysar's book, Aloha Veggies (2026, Ten Speed Press).

Course Side Dish

Cuisine Asian American

Keyword roasted mushroom

Servings 4

Ingredients

• 3 tablespoons neutral oil
• 3 tablespoons soy sauce (shoyu), such as Kikkoman
• 1 ½ tablespoons maple syrup
• 2 garlic cloves, finely grated
• ⅛- inch piece fresh ginger, finely grated
• 12 ounces fresh mushrooms (oyster, shiitake, trumpet or portobello), torn into large bite-size pieces

Instructions

• Ready the oven: Preheat the oven to 425°F. Line a half-sheet pan with parchment paper.
• Season and roast: In a medium bowl, whisk together the oil, soy sauce, maple syrup, garlic, and ginger. Toss in the mushrooms and mix well to evenly coat. Pour onto the lined sheet pan and arrange in an even layer, aiming to have no mushrooms touch if possible.
• Roast until crispy and richly browned, stirring once or twice, 25 to 30 minutes. Let cool on the sheet pan for 5 minutes.

Notes

In a Ninja Combi multicooker oven, air-fry the mushrooms in the middle rack position at 400F for about 20 minutes, turning and stirring two or three times. I didn't line the bake tray with parchment but you can. After using, soak the tray in warm water and gently scrub with a sponge to remove the residue.

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Shoyu Sesame Dressing

One batch makes about ½ cup. This dressing should keep well in the fridge for 2 weeks. The recipe was slightly adapted from Alana Kysar's Aloha Veggies (2026, Ten Speed Press).

Ingredients

• 2 tablespoons soy sauce (shoyu), such as Kikkoman
• 2 tablespoons unseasoned rice vinegar
• ¾ teaspoon honey
• 1 ½ teaspoons sugar
• ⅛- inch piece fresh ginger, peeled and finely grated
• ½ garlic clove finely grated
• ⅛ teaspoon white miso optional
• 2 teaspoons toasted sesame seeds, ground or pounded
• 3 tablespoons neutral oil
• 1 ½ teaspoons toasted sesame oil

Instructions

• In a small bowl, whisk together the soy sauce, vinegar, honey, sugar, ginger, garlic, and miso (if using) until the sugar has dissolved. Whisk in the sesame seeds. Stream in the neutral oil and sesame oil and whisk to emulsify.

Notes

Instead of the honey and sugar, you can use 2 teaspoons agave syrup.

Use a mortar and pestle to ground or pound the sesame seeds. I have a rotary grinder but it is painfully slow! 

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Kale and Shoyu Mushroom Salad

All the components can be prepped in advance and refrigerated until you're ready to assemble. Pack this salad for lunch or a picnic. This recipe was slightly adapted from Alana Kysar's book, Aloha Veggies (2026, Ten Speed Press).

Servings 4

Ingredients

• 1 batch Shoyu Mushrooms (recipe above)
• 2 to 3 tablespoons Shoyu Sesame Dressing (recipe above)
• Two 8-ounce bunches lacinato dino kale, midribs removed and cut crosswise as narrow ribbons (10 ounces total)
• Unseasoned rice vinegar optional
• 2 Persian cucumbers thinly sliced on a bias, 2 or 3 handfuls cherry tomatoes, halved, or a combo
• 2 green onions whites and greens, thinly sliced

Instructions

• Ready the components: Make the shoyu mushrooms as directed. While the mushrooms are roasting, make the dressing.
• Assemble and serve: In a large mixing bowl, combine the kale with 1 to 2 tablespoons of the dressing. Massage the leaves with the dressing for a minute. Taste and if needed, massage in 1 to 2 tablespoons of vinegar for bright flavor. Add the cucumbers (and/or tomato) and nearly all of green onions and toss with half the dressing. Add more dressing to taste. Transfer to a platter, top with the shoyu mushrooms. Garnish with the remaining green onion then serve immediately.

Notes

The mushroom, dressing and salad recipes are reprinted with permission from Aloha Veggies: Veg-Forward Recipes Celebrating the Flavors of Hawai'I by Alana Kysar. Copyright © 2026 by Alana Kysar. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

The post Hawaiian-Style Kale Salad with Shoyu Mushrooms appeared first on Viet World Kitchen.

Dashi has water and two (2) main ingredients - dried kelp (kombu) and shaved bonito flakes (katsuobushi). Those are two Japanese pantry ingredients that all good cooks should maintain. Aside from those foodstuffs, you'll just need water, which is technically an ingredient but also not normally counted as one.

When making dashi, know that most of the cooking involved is passive. You don't have to do anything but let the kombu (dried kelp) soak in water. The actual active cooking takes about 10 minutes. What you'll do is heat the stock up and add the katsuobushi (dried bonito flakes). The result is a nuanced, naturally umami-laden dashi that will make dishes taste excellent. Your miso soup, tempura, noodles, rice, and salads will benefit. Make a batch of this dashi to keep it in the fridge and it'll repay you many times over during the week. When you want to zhug up a dish, consider dashi!

Homemade dashi vs instant dashi powder and dashi granules

Many recipes online and elsewhere call for dashi no moto -- instant dashi powder and dashi granules. That's like asking you to use chicken stock powder instead of homemade chicken stock or canned chicken broth. Sure, I've called for instant dashi in recipes like this grilled eggplant to get people to make it. But I know the dish tastes better with homemade dashi.

Instant dashi is unfortunately one dimensional tasting. It lacks the layered depth and body that soaking kombu imparts. Plus, bonito flakes's charming smokiness does not come through well in the instant powder or granules. Any time I use instant dashi powder or granules, I go back to making dashi from scratch. My food and my family thank me for it! So skip the granules. With kombu, bonito flakes, and water, you can make rich, umami-packed dashi that's surprisingly easy-and transforms soups, sauces, noodles, and more.

Kombu (dried kelp) and katsuobushi (bonito flakes) buying guide

Buy kombu and katsuobushi at Chinese, Japanese, and Korean markets or online. Here are my sourcing tips:

• Kombu (dried kelp) comes in different qualities but unless you are a connoisseur of Japanese ingredients, there is no need to hunt down the high-end stuff. I use dashi kombu, a well-priced all-purpose type of dried kelp. It is lower in naturally occurring glutamates than other varieties of kombu but it will impart good flavor. If there's a white powder on it, all the better. That's extra glutamates for bonus flavor!For affordable and good dashi kombu, I get WEL-PAC brand; it comes from Korea. Japanese kombu (below, from a Mitsuwa) is a little pricey and worth exploring.
  • How to store and use kombu: After opening the package, store it in a zip-top plastic bag in the cupboard. When measuring kombu for recipes, I use square inches. If the kombu looks small, it never hurts to use a little more.

• Dried bonito flakes (katsuobushi or katsuo-bushi) is a staple of Japanese kitchens. The thin shavings of dried bonito lend a signature smoky edge to dashi stock. They are also a go-to garnish for dishes like Japanese chilled tofu, fried tofu, and chilled spinach ohitasthi.  Put katsuobushi atop hot food and they'll wave to say "hello". Although you can spend a fortune for premium katsuobushistart out with the flakes available in small plastic envelopes sold four or six to a package. All you need for a batch of dashi is a five-gram packet (half a lightly packed cup). When you're ready, buy a bigger bag of it and store in an airtight container. Look for the flakes at Chinese, Japanese, Korean, and health food markets.
  • How to store and use katsuobushi: Store it the cupboard where it lasts for a long time! When using, measure by the package or use a scale. The flakes vary in size so individual packs are usually very compact.

Choose water wisely

Just like for making soy milk and tofu, use good water for the best, most delicate results. Soak the kombu in water you like to drink or use for making ice cubes! I have a reverse osmosis filter system and use that. Dashi is mostly water so make sure you start with tasty water!

What to use homemade dashi for?

Aside from miso soup, many things benefit from dashi. Here are a few ideas from this website and my newsletter. They are either Japanese, Japanese inspired or just plain good cooking! If I use instant dashi in a recipe, know you can simply replace the instant dashi and water with an equal amount of dashi stock.

• Dashi soaked eggplant
• Dashi carnitas
• Japanese chestnut rice (Kuri Gohan; frozen peeled chestnuts are sold at many Chinese markets so make this easy, special tasting rice year-round)
• Japanese crispy tofu in dashi sauce (Agedashi Tofu) -- done air-fried or deep-fried
• Creamy tofu seafood chowder

How to repurpose kombu from making dashi

Don't throw away that kelp when you finish making dashi stock. Follow the lead of frugal Japanese cooks and stockpile the kelp in the refrigerator or freezer, where you can keep it for several days or months, respectively. Add some to a pot of beans to mitigate flatulence, create a thick bean liquor, and add umami.

Vegan dashi variation

Soak the kombu with ½ to 1 ounce (15 to 30g) of dried shiitake mushroom in 5 cups (1.2L) of water. Do an overnight soak to ensure good flavor. Bring to boil and remove the kombu. Let cool for 15 to 30 minutes before straining. Save the rehydrated mushrooms and kombu for other dishes. If you like, add 1 cup (240ml) of coarsely chopped woody asparagus ends, carrot peels, daikon peels, or sad leaves of napa cabbage to the pot as it heats up; you'll infuse the vegan dashi with extra flavor.

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Dashi Stock

One batch yields about about 4 cups. Check the main post for ingredient sourcing and to repurpose the leftover kombu!

Course stock

Cuisine Japanese

Keyword dashi, stock

Servings 4

Ingredients

• About 20 sq inches | 30 sq cm kombu (dried kelp)
• 4 ½ cups | good 1L water filtered or spring water preferred
• ½ cup lightly packed 5 grams katsuobushi (dried bonito flakes)

Instructions

• Soak the kombu: If there is a chalky film on the kelp, resist wiping or washing it off as it contains natural glutamates. Put the kombu and water in a saucepan and set aside for 15 to 20 minutes to extract flavor from the seaweed. For greater depth, soak for a few hours or cover and refrigerate overnight.
• Make the dashi: Heat over medium heat until small bubbles break at the surface and have formed at the sides of the saucepan; some white foam floating on the surface is okay. Remove the saucepan from the heat and scatter in the katsuo-bushi. The flakes will float at the top and then start sinking to the bottom of the saucepan. After waiting 3 to 4 minutes (it is okay if the bonito flakes are still floating on top; don't wait too long or the stock can become overly fishy), remove the kelp and reserve for other purposes. Line a mesh strainer with a coffee filter, paper towel, or muslin, then strain the stock.
• The stock is ready to use, or you can refrigerate if in an airtight container for up to 5 days. Sediment gathering at the bottom of the storage container is not a sign of spoilage.

The post How to Make Dashi: Easy Homemade Japanese Stock with 2 Ingredients appeared first on Viet World Kitchen.

Abroad in places like America, the reverse is the case. Most people buy mayonnaise! I've been tinkering with making mayo since I was a teenager. I spent about a month developing mayonnaise recipes for The Banh Mi Handbook.

Given that cultish Kewpie is globally popular nowadays, including in Vietnam where it's a leading brand of the sauce, I decided to make an easy Kewpie-style dupe of it to (1) save money and (2)  enable you to easily play with mayonnaise.

Kewpie versus Q.P. mayo?

I call this Q.P. Mayo because it stands for Quick Prep. It delivers the creamy richness and savory, slightly sweet tang of Japanese Kewpie-style mayonnaise, but it comes together in about two minutes using pantry ingredients. Among the ingredients is monosodium glutamate (MSG), part of the signature Kewpie flavor. Moreover, the method is failsafe and foolproof because I use an immersion (stick) blender. In Vietnamese, sốt bơ trứng is also known by its hybrid name, sốt mayonnaise. However you call it, this mayonnaise recipe is super delicious and a surefire way to boost your banh mi mastery. This mayonnaise not just for Viet sandwiches. Use it on literally everything else! A few recipe suggestions are below!

Why an immersion blender works for perfect mayonnaise?

Put all the ingredients in a container and the oil floats to the top. Slide the immersion blender in to touch bottom and as it works, you create a vortex. The oil gets worked into the other ingredients in a systematic way - like as when you stream it into a blender or processor while the machine runs. But you don't have to be so precise because the stick blender is doing the work for you and the oil is already in the container! Broken up by the immersion blender, the oil melds with the other ingredients at the bottom to create a perfect emulsion. Other questions you may have:

• Did I (Andrea) invent this method? I'm not that brilliant. Using an immersion blender for mayonnaise is a method I found in a Cuisinart stick blender user manual!
• What if you do not have an immersion blender? The recipe below has instructions for using a blender and processor. It works well but you just have to be patient with streaming in the oil.

Watch me make this Kewpie-style mayonnaise

Because this method may seem strange, here's a video showing how the mayonnaise gets made!

Ways to play with Q.P. mayo

You may not have all the ingredients and/or want to tinker with this recipe. Some ideas for your mayonnaise fun:

• Instead of MSG or Asian mushroom seasoning granules, use 1 teaspoon of fish sauce, Marmite, or finely ground nutritional yeast. The flavor will not be equal as with the flavor enhancers, but you'll have an umami boost. 
• Make Banh Mi Shop Mayonnaise: Add 2 pinches turmeric with the salt to mimic the cheery version at banh mi shops. Blend or process as usual.
• Make Umami Sriracha Mayonnaise: Omit the mustard and sweetener, use the vinegar instead of lemon juice, and add 2 tablespoon sriracha. Blend or process as usual.
• Make a dupe of Duke's mayonnaise: Check out Step's comment below. She's a Duke's fan and tweaked my recipe to make her's Duke-ish!

Recipes to use Q.P. mayonnaise Vietnamese style

With the mayonnaise on hand, nothing stops you from making extra-tasty dishes like banh mi. Use my master banh mi blueprint recipe to make the Viet sandwiches of your dreams. In summer, I like to make hot dog banh mi extra special with this mayonnaise. For a fun and easy spread or sandwiches, create a special umami tofu "egg" salad to wow omnivores. Plop some on shucked oysters and briefly broil to barely cook the oysters then eat with a little wasabi as a Hanoi-style beer snack!

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Umami Q.P. Mayonnaise | Sốt Bơ Trứng

Check the main blog post for tips and variations. This recipe was originally published in my cookbook, Ever-Green Vietnamese (Ten Speed Press, 2023). Makes 1 generous cup | 270ml

Course sandwich, sauce

Cuisine Asian American

Keyword kewpie, mayonnaise, umami mayonnaise

Ingredients

• 1 large egg, near or at room temperature
• 1 big pinch garlic powder, or 1 small garlic clove, minced and mashed or put through a garlic press
• ¼ teaspoon fine sea salt
• ¼ teaspoon MSG, or ½ teaspoon Asian mushroom seasoning, pounded to a powder
• 1 teaspoon Dijon mustard
• 1 ½ teaspoon agave syrup or mild honey
• 1 tablespoon fresh lemon juice or vinegar, distilled white or unfiltered apple cider
• 1 cup | 240ml neutral oil, such as canola or peanut

Instructions

• To make with an immersion blender: Put the egg, garlic, salt, MSG, mustard, agave syrup, lemon juice, and oil in a 2-cup container (such as a measuring cup or glass jar) that's wide enough for the blender to fit into. Insert the blender to the bottom. Blend on high speed to create a creamy, thick emulsion, pulling up the blender as ingredients become incorporated to ensure things are well blended.
• To make with a regular blender or food processor: Put the egg, garlic, salt, MSG, mustard, agave syrup, and lemon juice in the blender jar or food processor's work bowl. Put the lid on and replace the cap with a funnel to minimize splattering; if using a processor simply remove the pusher. Start the machine, and after a creamy yellow mixture forms, 5 to 10 seconds, start pouring the oil through the funnel (or feed tube) in a slow, steady stream as thin as angel hair pasta. Midway through, after things thicken, pour a thicker stream, as wide as spaghetti. After 1 to 2 minutes, all the oil should be incorporated and the mayo should be creamy and spreadable.
• Taste and tweak: Taste and, if needed, adjust with extra salt (for savoriness), lemon juice (for tang), or water by the teaspoon (for softer texture). Blend or pulse to incorporate. Transfer the mayonnaise to an airtight container, making sure there are no visible air bubbles on the side. Wait 30 minutes before using to allow the umami depth to develop. Keeps well in the refrigerator for at least a week. (I've kept mine for a month!)

The post Kewpie Mayonnaise Dupe (Q.P. Mayo): Ready in 2 Minutes appeared first on Viet World Kitchen.

Boiling an egg is tricky. It's a hit-and-miss thing for me and issues I've considered over the years include:

• Should the egg be at room temperature or cold?
• How to ensure the egg is easy to peel? Should you boil only aged eggs?
• How much water to use and in what size pot? And, what about the pressure cooker? What about sous vide?
• How do you keep the yolk centered?
• How long do you boil it and when do you start counting the time?
• To arrest the cooking, how long should you keep the egg in the ice bath?

The complexity of boiling the perfect egg is probably why most recipes calling for a boiled egg simply says, "X number of hard-boiled eggs". To explain how to boil an egg can take substantial time and space on the page. Many recipe developers and writers - myself included - take the wimpy way out and simply write an ingredient line that says, "X number of hard-boiled egg(s)." Good luck to the cook!

Why steaming is great for perfect boiled eggs

Well, here's a solution to perfectly boiled eggs: STEAM heat. No matter how cooked you want your eggs, steaming them is the sure-fire way to ensure boiled egg perfection. I didn't believe it until I tracked down a mention of the method by Alton Brown long ago. It's easy and there are many advantages to steaming eggs over boiling them.

• Temperature and timing: Take the egg straight from the fridge, put it in to steam, and start your timer from there. You control consistent temperature that way. No more worrying about how long to let the egg sit at room temperature or how much water to get boiling.
• Doneness: Because you're starting with consistent egg and cooking temperatures, you can more easily achieve your target doneness. You know how long to steam the eggs to get the doneness you want. No more worrying about the grey ring around the yolk.
• Good looks: A steamed egg is consistently easy-to-peel. No more pock-marked egg white to spoil your deviled eggs. You don't have to wonder if the eggs are fresh or aged enough to boil and peel with ease.
• Yolk placement: It remains centered. There's no need to stir the egg around in the boiling pot of water to set the yolk in the center.
• Ice bath: A 15-minute ice bath stops the cooking process.

3 steps to perfect steamed eggs plus timing tips

Steamed and boiled eggs FAQ

Because like me, you may wonder:

• What kind of steamer to use? Select one that lets you maintain moderate level of steam heat for the cooking time for your eggs. A collapsible metal steamer insert set in a pot or deep skillet works great. My favorite insert stands taller than the rest for plenty of water in the pot. A metal Chinese steamer works well too. So does a pasta insert in a deep pot.
• What if you have medium, extra-large or jumbo eggs? I'd step down the timing for medium eggs by 1 minute, increase cooking time by 1 minute for extra-large egg, and increase steaming time by 1 ½ minutes for jumbo eggs.
• What if you steam for less than 8 minutes? The egg will have a much softer yolk and more tender white, like the one pictured below. For a soft boiled egg, steam for 3 to 4 minutes.
• Does the color of egg make a difference? Nope! Farmers have told me that. The best tasting eggs come from well tended chickens with happy, healthy lives. If you raise egg laying hens (or know someone who does), you know the difference.

What to make with steamed hard-boiled Eggs

Boiled eggs add extra protein, buttery yolk richness as well as a gentle springiness from the whites. The nutrition, flavor and textural bonuses of a perfect boiled egg can make a dish taste special or be the main feature.

• To add extra protein or interesting texture and flavor to chicken pho, add half a boiled egg to each bowl as you're assembling them. Then just ladle in the boiling hot broth and the egg will warm up nicely. This works best with eggs that you've steamed for 10 to 13 minutes. Make chicken pho with my recipes for Instant Pot chicken pho recipe, old school chicken pho recipe, or fast chicken pho.
• How about steaming eggs for northern Indian egg curry (anda masala)? It makes a wonderful light meal with a salad and naan, chapati, or rice. Add a raita like this seared ginger raita to make the curry extra special. Get the Anda Masala recipe here.
• Or venture east from India for a summery Burmese egg and okra curry. It has a nice lick of chile heat and the okra offers a wonderful color contrast. No worries about the slime factor in the okra. It melds into the curry to thicken the sauce, I venture. The recipe is easy and delicious.
• For side dish of Vietnamese cabbage and egg, steam the egg to your liking, then steam the cabbage, cut into 1-inch (2.5cm) wedges, until tender. Serve the cabbage hot, warm, or room temperature. Call it Bắp Cải Hấp ("bắp cải" means cabbage and "hấp" means to steam) instead of the conventional name, Bắp Cải Luộc ("luộc" means to steam). You don't need a formal recipe from me. You just got it!

The post The Best Way to Cook Hard-Boiled Eggs: Steam Them Instead appeared first on Viet World Kitchen.

Simeon is very community oriented so Ohana Style ("Ohana" means family and community) conveys his sensibilities through heartfelt homey fare, family stories, and spotlights on the people who have impacted his life. It's a sweet, very Hawaiian vibe that carries throughout the book. The recipes reflect a blending of cultures that's unique to the islands. Flavors and ideas bend toward Asia, but they don't look backwards. Simeon is Filipino American so his palate and flavors are much broader. He's a good chef with three successful restaurants and his flavor combinations are clever twists on classic notions.

If you enjoy fudgy American brownies and Vietnamese coffee, these brownies are for you. The light and dark batters seem fussy but you'll bake up a delectable brownie with the savors of Vietnamese coffee. The cream cheese in the swirl batter lends a cheesecake like quality these Vietnamese Coffee Swirl Brownies.

The secret to these chocolatey, fudgy brownies

Chef recipes are partly technique but also much about selecting ingredients. For these Vietnamese coffee swirl brownies, Simeon advises using a dark Dutch-process cocoa powder and instant espresso powder. They have concentrated flavor that's bold like Vietnamese coffee. Of course, there has to be sweetened condensed milk (Bordens, Old Man, or Target Good and Gather are good)! Adding vanilla pumps up the aroma and flavor of the milk. I've used that combo -- cocoa powder, instant coffee, condensed milk and vanilla, to make the delicious Vietnamese mocha cake recipe in my book, Ever-Green Vietnamese.

Vietnamese coffee swirl brownies pointers

The hardest part about this recipe is layering the batters and swirling. While you can't go wrong, do know this: the chocolate-coffee batter is lighter than the condensed milk batter. You'll layer most of the dark batter in first, then plop on the lighter one, finish with the dark one then strategically run a knife tip through the top. What I suggest is this:

• Simeon's recipe says to put three-quarters of the dark batter into the pan first. I say put about 80 percent of the dark batter into the pan. It's lighter and will float up during baking and will take over the light batter -- if you have too much. So, err on putting more of the dark one down first.
• Scrape up whatever leftover light batter that's in the mixing bowl and use it to add light flourishes at the end.

Tinker with this brownie recipe

After making and eating these brownies, my ideas for you to play with:

• For a coconut edge, instead of all butter, use a 1:1 combo of butter and virgin coconut oil.
• Use salted butter, such as Kerrygold for extra oomph and omit the salt addition.
• For a vegan brownies, use non-dairy cream cheese, such as Kite Hill or Tofutti, coconut condensed milk (Nature's Charm is my favorite), non-dairy butter (I like Miyako's), a favorite egg substitute, and organic cane sugar.

What to do with the extra condensed milk? How about making Vietnamese green or red seafood sauces? Or work it into Thai pork satay? You can also just freeze the condensed milk in a jar for future recipes!

Print

Vietnamese Coffee Swirl Brownies

Cut this decadent, bold flavored brownie into smallish 2-inch (5cm) square pieces if you're serving them at a party. You could cut those squares into triangles to book fancy. This recipe has been adapted from Sheldon Simeon's book, Ohana Style (Ten Speed Press, 2026).

Servings 12

Ingredients

• Cooking spray or neutral oil, for the pan

Condensed milk swirl

• ¼ cup | 60ml boiling water
• 1 teaspoon instant espresso powder
• 1 8 oz | 225g block cream cheese, at room temperature and very soft
• ¼ cup | 35g all-purpose flour
• 3 tablespoons sweetened condensed milk
• 1 teaspoon vanilla extract

Brownie batter

• ¼ cup | 60ml boiling water
• 1 tablespoon instant espresso powder
• ½ cup | 40g Dutch-process dark cocoa powder
• 8 tablespoons 1 stick unsalted butter
• ½ cup | 100g granulated sugar
• ½ cup packed | 100g light or dark brown sugar
• 2 large eggs
• ¼ teaspoon fine sea salt
• ½ cup | 71g all-purpose flour

Instructions

• Ready the oven and pan: Preheat the oven to 325°F with a rack in the middle position Coat an 8 × 8-inch baking pan with cooking spray or oil. Line the bottom and two sides with parchment paper with some paper extended over the edge for easy brownie removal.
• Make the condensed milk swirl: In a small bowl, whisk together the boiling water and instant espresso until dissolved. Stir in the cream cheese, flour, condensed milk, and vanilla, and continue stirring until a smooth batter forms.
• In a mug or cup, whisk together the boiling water and espresso powder until dissolved. Add the cocoa powder incrementally, stirring, until a thick paste with no lumps forms. Set aside.
• Make the brownie batter: In a microwave-safe medium bowl, microwave the butter on low power until completely melted and warm, but not hot. Scrape in the cocoa-espresso paste and whisk until combined and let cool to room temperature.
• Once the butter mixture has cooled, add both sugars, the eggs, and salt. Whisk until frothy. Add the flour incrementally, stirring, until the flour is incorporated and no dry streaks remain.
• Assemble and bake: Scrape about three-quarters of the batter into the baking pan and spread into an even layer. Dollop the condensed milk mixture all over the brownie batter. Finally, dollop the remaining brownie batter over the top. Drag the tip of a knife across the top to swirl the layers together, just enough to form a cool pattern but not so much that they mix together.
• Bake until the center is set, 25 to 30 minutes. If you are using a heavy metal pan, glass, or ceramic baking dish, bake for longer, checking every 3 to 5 minutes (see Note). The brownies will pull away from the edges of the pan and a toothpick inserted into the middle will come out slightly moist with just a few crumbs.
• Let the brownies cool completely in the pan on a wire rack before cutting and serving.

Notes

I used a heavy metal pan and baked for 35 minutes and my brownie was slightly under down in the center. I could have gone for 38 to 40 minutes. Remember to test the bake and be flexible! 

The post Vietnamese Coffee Swirl Brownies appeared first on Viet World Kitchen.

But, you can rival them. I've come up with batter options and techniques for you to make them just as good as the pros! After months of tinkering, this recipe is the best I've ever made. I'm very happy with the results, which wowed even my mother.

My new bánh xèo recipe is:

• Doable with supermarket or with Asian market ingredients
• Consistently crispy with just the right amount of chew
• Easy to fry up and won't make a mess of your stove
• Gluten-free, dairy-free and vegan friendly!

Despite using everyday ingredients, the crepes involve a certain level of finesse. Given that, I built a new online class called "Mastering Bánh Xèo" so you can make the Vietnamese sizzling rice crepes yourself.

The crepe recipes yields a satisfying one-dish meal but to round things out, I developed a fruity 3-color dessert parfait (chè ba màu hoa quả) to go with the crepes!

Take the class and I'll walk you through making a fabulous menu to celebrate Vietnamese street food at its best. You can entertain and make a party from this menu too!

Bánh Xèo class details

• Topic: Mastering Bánh Xèo: Make Vietnamese Sizzling Rice Crepes at Home
• Day and time: Sunday, July 19, 2 to 4pm PST
• Cost: $42.50 per person (includes all recipes and video playback)
• How to register: Use this link to buy a ticket at Eventbrite
• Can't attend the livestream? Sign up for the class to receive the recipe packet and video playback. You can also email me questions!

Registration discounts

🐦‍⬛ 🌅 Early bird discount: Between now and June 30, save 15% off the ticket price with this special code: sizzle15

✨ 🎁 Paid PTFS subscribers always receive a 25% off discount between now and when ticket sales close. That promo code is in this dispatch for paid subscribers.

The low-down on how the classes run:

• Day and time: Sundays, 2-4pm PST, so you can make something for dinner or for the week ahead. It's also (hopefully) an unhurried time for you.
• Class length: 2 hours, including Q&A
• Online platform: Zoom, with a playback recording for all registrants
• Ingredients: Most ingredients are available at supermarkets. Asian market shopping is sometimes required. You will get pointers, such as brand suggestions, in class materials.
• Equipment: Basic home kitchen equipment. Nothing fancy or exotic is required. If there's something special, it will be flagged in the class materials.
• Class materials: After registering, you'll get a confirmation email with a link to a downloadable PDF of class materials which contain all recipes, Zoom link, plus lists and pointers (groceries, equipment, and prep).
• Zoom class link: The day of class, you will get an email reminder with the link again.
• Cost: Each ticket is $42.50
• Refund-ability: Unfortunately, class registrations are not refundable. Student attendees receive the detailed class materials, livestream class, plus access to the recorded playback.
• Want the class but can't attend? Just sign up to get the class materials and recording to watch. Whether or not you attend the livestream, you can email me follow-up questions.

I'm so excited about teaching you how to make this new recipe. Join me on July 19. REGISTER HERE!

The post Mastering Bánh Xèo July Cooking Class! appeared first on Viet World Kitchen.

The apricots are baked into the cake and sink to the bottom where they form a softish, tangy layer that contrasts nicely with the cake. The result is a hidden layer of fresh fruitiness that's fun to eat. It's not desiccated seeming. You don't need ice cream or any other adornments because the cake is special tasting as it is!

The batter was informed by Alice Medrich's brilliant almond butter cake in her award-winning cookbook, Gluten-Free Flavor Flours (written with Maya Klein and published in 2014 by Artisan). In that recipe, she made a spiced apricot topping from dried apricots. I wanted a slightly different cake that (1) celebrated fresh apricots, (2) was made effortlessly and quickly, and (3) was gluten-free without compromising flavor or texture.

A French moelleux of summer fruits, a thin cake studded with stone fruit that David Lebovitz wrote about inspired me to add fruit directly into the batter. When making the batter, I took a chance and prepared it in the food processor. In less than 2 minutes, the batter was done. There's no risk of the batter getting tough or weird because it is gluten free! The processor batter baked up beautifully. This almond apricot cake doesn't require much to impress and satisfy eight people. Here are some pointers to keep in mind before you dive into this keeper of a recipe.

Choosing and prepping apricots for this almond apricot cake

Don't use overly ripe apricots for this cake. Those are suitable for making preserves, like the stunningly good apricot ginger jam! The fruit needs to be firm-ripe. A little softness is ok but when you cut the fruit open, it needs to eventually keep its wedge shape.

To cut nice apricot wedges, use a knife to cut the apricot perpendicular to its natural cleft. The fruit is easier to twist apart. Then you can halve the halves to pry apart the wedges. Quartering an apricot should get you the wedge size you need. I threw a plum into this cake but honestly, it's too watery of a fruit for this cake.

When is the butter soft enough?

Leave the butter out at room temperature until you can press a spoon into it and with little resistance, you make a dent and perhaps push the sides of butter out a bit. I used Kerrygold butter so the cake was extra flavorful. You need the butter to be very soft so you can easily scoop it with the spoon and conveniently plop it into the processor. Whirl away to make the batter pronto.

Flour and binder tips for this almond apricot cake

How to select the rice flour? What rice flour you choose depends on where you grocery shop. This batter recipe works with white rice flour. At a supermarket or health food market, select stone-ground white rice flour (such as Bob's Red Mill brand). If you shop at an Asian market, use Thai rice flour, but make sure it's the regular rice flour sold in red labeled plastic bags, such as Erawan (look for the 3 headed elephant logo). You can buy Thai regular rice flour online, if an Asian market is not nearby. Look for "bot te tinh kiet" (Vietnamese) to indicate the flour is made from long-grain white rice, the kind you'd regularly use for daily meals in Southeast Asia. Weigh the flour because rice flour do not weigh the same by volume.

Almond apricot cake baking tips

When arranging the fruit in the batter, go for a circular pattern. When you cut the wedges of cake, they'll be more or less uniform. Remember to maintain about ½-inch (6mm) distance from the fruit to the wall of the cake pan. The batter will rise up around the fruit to sort of seal it in. This cakes bakes up to a deep golden brown. To ensure the cake bakes to a finish, that's why I lower the heat during the last 15 minutes of baking. You can cover the top with foil, if you fear it browning too much. Be vigilant during the last 5 to 10 minutes of baking!

Print

Almond Apricot Cake

Tender and oh-so flavorful, this recipe was inspired by Alice Medrich's almond butter cake in Gluten-Free Flavor Flours (2014, Artisan). If you don't have a processor, use a blender.

Servings 8

Ingredients

• 1 ¼ pounds | 570g firm ripe apricots
• 6.34 ounces | 180g stone-ground white rice flour or Thai white rice flour
• 1.8 ounces | 50g almond flour/meal
• 6.34 ounces | 180 g granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon xanthan gum
• 4 ounces | 113g salted butter, very soft
• ½ cup | 60ml plain yogurt (any percent fat) or slightly watered down Greek yogurt
• 2 large eggs
• 1 teaspoon vanilla extract, ½ teaspoon almond extract, or a combo

Instructions

• Ready the oven and pan: Position a rack in the lower third of the oven and preheat the oven to 350°F. Grease a 9-inch (23cm) springform pan well with oil or butter, then line the bottom with parchment. (If unavailable, use a removable bottom cake pan or regular high sided cake pan of the same width.)
• Prep the fruit: Halve the fruit, remove the pits, then cut into 1-inch (2.5cm) wedges.
• Make the batter: In a food processor bowl, combine the rice and almond flours, sugar, baking powder, baking soda, and xanthan gum. Using a small spoon, scoop the butter and then drop it into the processor as small chunks. Run the processor until the mixture resembles the texture of brown sugar, pausing to scrape the sides as needed, about 1 minute. Add the yogurt, eggs, and extract. Blitz the processor until the batter is very smooth and thick, about 30 seconds.
• Assemble the cake: Pour the batter into the prepared pan, scraping it all from the processor bowl. Smooth the top and shimmy the pan to level the batter. Arrange the fruit wedges on their side in circles over the batter. Let them snuggly sit against each other and press them gently into the batter as you work. Leave about ½ inch (1.24cm) of space between the fruit and the wall of the pan so the batter will rise and encase the fruit without juices leaking out.
• Bake, cool, and eat: Bake the cake for 30 minutes, and then lower the temperature to 325°F and continue baking until a toothpick or cake tester inserted in the center comes out clean, about 15 minutes. Expect the top to finish deep golden brown. (Total baking time is 45 minutes.)
• Let the cake cool in a rack for 1 hour or so, then run a knife around the edge and release the cake. Enjoy warm or at room temperature.

Notes

If you do not have salted butter, use unsalted butter and add ¼ plus ⅛ teaspoon fine sea salt.

The post Almond Apricot Cake: An easy gluten-free dessert with a 2-Minute Batter appeared first on Viet World Kitchen.

After all that hands-on, real life testing, I can safely say that I'd be happy to cook with any of them. I'd be thrilled if anyone gifted me one of them, though I don't need one because I already own them all. But you don't own one of these yet. Each of these carbon-steel woks have their personalities but they share three characteristics that make them excellent for wok cooking:

• You don't have to stress much to season the wok
• Heats up extremely hot and stays that way so home cooks can satisfying wok away
• Is naturally nonstick so there is no teflon coating to be concerned about as you're cooking on high heat or your biggest burners

Wok quick comparison chart

But one may work better for you than the others. Use this chart for an at-a-glance look at how the three pre-seasoned carbon steel woks compare. Beyond that are my notes to summarize their pros and cons.

Yosukata blue carbon steel wok review

Weighing at 4.6 pounds (2.3kg) when empty, the Yosukata wok is heavy. The name sounds Japanese but it is made in China, where woks were invented thousands of years ago. The Yosukata has virtues as well as limits so it may be for you (or not).

• Pros: The Yosukata wok arrives pre-seasoned so there is little time wasted; Yosukata advises a brief seasoning before using the wok. It heats up super hot and with a flat bottom that is wider than most woks, the heat radiates broadly (you can use it like a medium-skillet for pan-frying steaks, tofu, etc.). This wok retails heat exceptionally well. In fact, if you are not carefully, food may scorch. When cooking food in this wok, you will hear the thrilling swift sizzle of good wok cooking. On my wok burner, I cook at a lower heat than normal when using this wok. Easy to wash and re-seasoning, when needed.
• Cons: When containing food, the wok is heavy so picking it up to toss food can be difficult. The handle is at a steep angle (see photo at right) so if you are relatively short, it may be hard to comfortably pick up. (I'm 5'5" and it can be a beast to pick up.) The metal by the wood handle gets very hot so do not mistakenly touch it when the wok is hot. Dishing up food can be hard because tilting the heavy to scoot food out can be awkward.
• Cooking and cleaning tips: When cooking on a 20K BTU burner or more, use slightly lower heat than what a recipe calls for. The pan stays hot for a long time. If it is too heavy to lift to pour out food, use this hack: Turn off the heat prematurely and scoop food out before picking up the wok. If the wok look dry or crusty, wash and scrub it well, then do a quick seasoning with some aromatics or potato peels and salt, as detailed here.
• Who it's best for: A cook who wants/needs a broad flat bottom surface on a wok. Cooks using induction stoves will get good wok performance from the Yosukata's design. The wok is best for cooks of average or taller height, especially if the person doesn't mind heavy-ish lifting once in a while.
• Blue carbon steel vs. black carbon steel: Blue carbon steel costs more but for a good reason -- it has already been treated to be highly resistant to rust and corrosion.
• Purchase from: Yosukata, Amazon

Anolon EverLast nitrided carbon steel wok review

Shiny and looking like it's a coated nonstick pan, Anolon's EverLast carbon steel wok is one of the prettiest woks I have ever owned. That's due to its nitrided carbon steel finish, which is smoother than normal carbon steel due to a special heat treatment which makes it seasoned and ready for cooking duties. (More on why and how nitrided carbon steel pans are built to be nonstick forever here.) Here's a run down of the Anolon EverLast wok's pluses and minuses.

• Pros: The Anolon EverLast wok heats slower than most over medium heat but once heated the wok is hot all over -- up to the rim practically. Heat retention is excellent. Combine that with the depth of the wok, it allows you to easily stir-fry a bunch of water spinach with ease. Most times, the wok wall do not get as hot as it does with this Analon, which allows you to use the walls to sear and cook food efficiently. When you cook in the Everlast wok, food glides around smoothly with the swoosh sizzle sound of good wok cooking.
• Cons: This wok costs more than the others I tested. There is no extended handle to grab so tossing food in the wok is not possible. The two ear-like handles get warm but cool quickly, though I would use heat pads to grab them if the wok is hot and you want to pour out the food. Otherwise, use a wok spatula or big metal spoon to scoop and transfer food to a serving vessel. The Anolon wok's flat bottom is not as broad as the Yosukata so on an induction stove you, will not have as much of a flat surface to cook off of.
• Cooking and cleaning tips: Preheat the pan over medium heat for several minutes to ensure it's hot all over. Flick water in and it should disappear within seconds! When done, use coarse salt and a sponge to easily scrub off stuck bit. If you like, re-season with a teeny tiny bit of oil.
• Who it's best for: Anyone who wants a handsome, reliable wok to have forever.
• Purchase from: Analon, Amazon

Japan iron wok (Beijing/Peking wok, pow wok) review

What's called a "Japan iron wok" is made of carbon steel, round bottomed and very lightweight. At core, it is a Northern Chinese-style wok that's also known as a Beijing (or Peking) wok, or a pow wok. Names aside, the wok is often marketed to professional cooks and commercial kitchens. Its round bottom design and light weigh signals that it's not for home cooks. It is not labeled as "pre-seasoned" but required little effort to prepare it for cooking. It costs little money. This wok defies many home wokking assumptions. However, the affordable carbon steel pow wok is one of my all-time favorite woks. Here's why:

• Pros: The pow wok is designed to heat up fast because of its light carbon steel construction, which means you can also control the cooking process with ease too. The walls heat up well to but not as fast as the Anolon EverLast or Yosukata. The round bottom does not mean you must use it with a wok ring. The wok initially does not sit evenly but one food goes into it, it steadies itself . Making quick stir-fries in this wok is wonderful. You can easily pick up a pow wok to toss and flip food. You feel like a professional cook! Deep-frying in a pow wok bottom wok is doable so long as you are careful but you'd have to do that with any pan.
• Cons: The hollow handle vents heat but it will eventually feel hot if you have a big burner. Use a mitt to grab it, as needed. The round bottom means you cannot pan-fry so well in it. Its thin metal construction may mean it may not last as long as heavier-duty woks made of thicker carbon steel.
• Cooking and cleaning tips: The pow wok I purchased only required a quick wash with Dawn Power Wash (or as Uncle Google for guidance to use something else) and initial stir-frying some green onions to season; I road tested it by frying an egg and that was no problem! The pow wok I own is very easy to scrub clean and smooth. Anything that stuck comes off easily with water, a smidgen of dish soap, and scrubby or dish scrubber.
• Who it's best for: Cooks with gas ranges and cooking adventures.
• Purchase from: I bought my pow wok for about $45 in 2024 from MV Housewares & Restaurant Supplies in San Jose, CA, located in the Grand Century Mall. Shop "Japan iron wok" online at Japanese cookware shops like MTC Kitchen and Japanese Taste. Amazon sells Japan-made woks by Kanda and Kote2. The Wok Shop sells Beijing/Peking woks. They all look like what I bought. (Large pow woks costing $20 may not be great quality.)

How I tested these woks

I cooked with these woks and washed and seasoned them. Beyond identifying their strengths, I also learned their quirks. I used them to help others cook well too. Watch the Japan iron wok in action in this video, which I made for a great kung pao recipe at my newsletter:

Final wok verdict

Which wok is best for you? It depends on your stove (gas, electric coil, or induction) and needs (do you want a light weight or heavy duty wok? do you want to pan-fry in it more than stir-fry quickies? A summary to help you make the best choice:

• Heat source: Yosukata is best for induction. Yokusata and Anolon EverLast are great for electric coil and gas. All three are fabulous with gas.
• Weight: Pow wok is the lightest wok. The Anolon is heaviest but conduct superwell. Yokusata is heavy and sometimes hard to pick up by the handle.
• Cooking needs: If you just want to do quick stir-fries only, choose the pow wok (which also does an amazing job of frying an egg to a crisp roundness because of its shape and heat conduction!). To use a wok for stir-frying, panfrying steaks or tofu, and deep-frying, go with the Yosukata. If you're just into stir-frying small and big batches of food plus deep-frying in the wok, the Anolon EverLast is a very good choice.

I have all three in rotation in my kitchen and it is very hard to choose which I like more. Woks are not expensive and I have owned about twelve woks in my cooking life. The Yosukata, Anolon EverLast, and Japan iron wok are some of the best I have owned and used. I hope this post helps you make a decision!

The post Best Pre-Seasoned Carbon Steel Woks: 3 Popular Models Tested and Reviewed appeared first on Viet World Kitchen.