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What do you get when you combine crepes with burritos? Creperito! Creperito is a fast casual Asian/Mexican fusion spot located in Bellevue. They make some of your favorite asian dishes like black pepper steak, braised pork belly, and mapo tofu and stuff it in a giant crepe in the form of a burrito. They also serve your classic savory crepes, tacos, and bowls! The black pepper steak creperito was my favorite out of everything I tried, but my recommendation is to build your own with your fillings, toppings and sauces. Creperito: 11116 NE 10th St #201 Bellevue, WA 98004 #burrito #crepe #asianfusiongrooming

Hands down this is the best way to eat steak! Maybe cause i’m asian but steak and rice is the most elite combo. I’ll take rice over potatoes or any other carb. Then we take it to the next level with this Southeast Asian crack sauce/herb salad concotion. The vibrance and texture from the fresh herbs, the perfectly balanced savory and tang from the fish sauce and lime is the ultimate condiment for steak! Full recipe up on my blog tomorrow! <3 #steak #cracksauce

We back with another fifteen minute meal! Tomato Egg Stir Fry or Cá Chua Xào Trứng is a classic Chinese/Vietnamese comfort dish that is absolutely perfect for weekday lunches or dinner! It requires just a handful of ingredients that you likely already have in your fridge and barely any prep or cook time! What’s your go to lazy meal? Ingredients: Roma Tomatoes Eggs Green Onions Shallot Garlic Oil Chicken Bouillon Sugar Fish Sauce Black Pepper Full recipe and measurements on my blog: https://feedthepudge.com/tomato-egg-stir-fry-ca-chua-xao-trung/ #tomatoegg #stirfry #EasyRecipe

If tasty and easy Vietnamese and Asian recipes are your vibe, then you’re in the right place . - Ingredient list is always in the caption, with full printaple recipe and measurements on my blog at: www.feedthepudge.com - I share classic Vietnamese and Asian meals that I grew up eating, and make it in an approachable way that anyone can learn to make for themselves. - I pride myself as a story teller, and my goal is to continue to uplift my culture through food. I hope that you can find parallels in my upbringing and that they invoke some of your own cherished memories. - Check out my profile and blog for more! - What’s your favorite dish that you want to see me make? #vietnamesefood #vietnameserecipes #asianfood

Need a quick and easy 15 minute meal? Let me put you on to a classic - Braised Vietnamese Ham / Chả Lụa Kho! This is real Vietnamese home cooked comfort in a bowl for me, and it’s incredibly easy to put together. Perfect for those lazy weekday meals where time is limited. Ingredients below, full recipe and measurements on my blog: https://feedthepudge.com/braised-vietnamese-ham-cha-lua-kho/ Ingredients: Vietnamese Ham / Cha Lua Green Onions Thai Chili Minced Garlic Oil 
Sauce: Sugar Fish Sauce Water Dark Soy Sauce Garnishes: Green Onion Thai Chili Black Pepper #vietnameserecipes #vietnamesefood #chalua

Bun Rieu gotta be my favorite Vietnamese noodle soup of all time, maybe favorite soup across all cultures too! The pork broth is incredible and vibrant, the crab meatballs are packed with real crab, and all the fresh herbs and veggies really make it an outstanding dish! Full recipe and measurments kn my blog: https://feedthepudge.com/vietnamese-crab-and-tomato-noodle-soup-bun-rieu/ #bunrieu #bunrieucua #vietnamesefood #vietnamesenoodles

This lemongrass chicken is of my favorite easy recipes, it’s just insanely good for how quick and easily it comes together! I’m serving this over rice today, but you can add it to your banh mi or vermicelli bowls! full printable recipe on my blog: www.feedthepudge.com (link in bio)! #grilledchicken #lemongrass #lemongrasschicken #ganuong #vietnameserecipes

Wanna know the secret to a light and crispy banh xeo batter?! Watch to find out 👀👀👀 Full recipe on my blog: https://feedthepudge.com/vietnamese-turmeric-crepe-banh-xeo/ #banhxeo #vietnamesefood #vietnameserecipes

Wanna learn how to make the tastiest and easiest crispy roast pork at home with just seven ingredients?! Watch the whole video to learn how! Ingredients: Skin-On Center Cut Pork Belly Kosher Salt Five Spice Powder Garlic Powder Sugar White Pepper Salt Full recipe and air fryer cooking method is on my blog: https://feedthepudge.com/crispy-roast-pork-thit-heo-quay/ #porkbelly #crispypork #chinesebbq #GayaUntukRaya

Did you know that with many Vietnamese dishes, there are a ton of differences and variations depending on what region of Vietnam you’re in? These differences are usually produced due to the geographical location and climate of the region itself. Northern Vietnam is typically cold, making it difficult to produce herbs and spices. Additionally, as a whole, Northerns tend to prefer a more savory and straightforward flavor, so there’s less usage of sugar. The more simple approach, allows for the primary ingredients to showcase its essence. Central Vietnam has a lot of mountainous terrain, and they produce more spices. Naturally, this leads to their food being spicier than both Northern and Southern cuisine. Hue was also the imperial capital of Vietnam, so many of its recipes were created for the Royal family, leading to the more beautifully crafted and complex dishes. Southern Vietnam is warmer and the soil is more fertile, leading to the abundance of fresh herbs, veggies and livestock. As a result, southern dishes are usually overflowing to the brim with abundance. Southern Vietnamese food is also the most influenced by its Southeast Asian neighbors, drawing parallels to Thai, Laos, and Cambodian cuisine. Thanks for coming to my TedTalk, and hope you found this insightful! If you want to learn more about Vietnamese food, make sure you follow for more! Also come back tomorrow to learn how to make my version of a Northern variation of pho!

Pho French Dip with Pho Butter made from the fatty broth (nước béo) from brisket pho?! LIFE CHANGING. Seriously so damn good. Full recipe will be up on my blog later tonight <3 #frenchdip #pho #sandwich

Have you ever had Northern-Style Pho? It’s a much more simple approach to pho, with the emphasis of allowing the quality of ingredients to shine, thus giving you a more true essence of pho. I grew up eating Southern-style pho, and honestly it was until just a handful of years ago that I even learned that there were different variations of pho. In the Northern Vietnam, where the climate is colder, it’s more difficult to produce fresh herbs, veggies and livestock. Which is directly correlated to the simplicity of this Pho. If you’re anything like me, then your go-to pho, was most likely pho dac biet; filled with every single cut of beef, loaded with cilantro, cilantro, green onions, and Thai basil. Northern pho, is a direct contrast to that; typically it’ll come with just rare beef slices and green onions for a garnish. Additionally, folks in the North, prefer a more salty and savory broth, as opposed to the sweeter variety down South. Full recipe and measurements is on my blog at: www.feedthepudge.com Do you like Southern Pho or Northern Pho more?! #pho #vietnameserecipes #vietnamesefood

My favorite Vietnamese dish of all time!! Thịt Kho Tiêu / Braised Black Pepper Pork Belly! Plus it’s hella easy to make and you only need a handful of ingredients! Ingredients: Pork Belly Sugar Minced Garlic Fish Sauce Water Thai Chili Black Pepper Green Onions Full recipe and measurements on my blog: https://feedthepudge.com/braised-black-pepper-pork-belly-thit-kho-tieu/ #porkbelly #vietnamesefood #vietnameserecipes

Lemme put y’all on to the last fish sauce wing recipe you’ll ever need! I swear, these are the best on the internet! It’s definitely a labor of love, considering the multistep process, but I promise you it’s all worth it. Full recipe on my blog: https://feedthepudge.com/fish-sauce-wings-canh-ga-chien-nuoc-mam/ Step 1 - Brining: Brining the wings overnight in a solution of water, garlic and salt breaks down the muscle fibers in the wings, resulting in a more tender, and juicy wing that is flavorful throughout. Step 2 - Dry Batter:
Rice Flour and Cornstarch adhering to the wings, and letting them dry out in the fridge before going into the wet batter, will allow the wings time to remove excess moisture for a super crispy wing. Step 3 - Wet Batter: Using cold club soda in a light Japanese style wet batter reduces the density of the batter and causes little air pockets to form that makes the batter airy and crispy. Aditionally, using rice flour and cornstarch is naturally gluten free which gives the wing a less bready coating. Step 4: Double Fry: Leaning into the Korean method of double frying, first at 250F degrees to help break down the wing’s collagen and cook through. The second time at 400 to make the wings extra crispy and will allow the chicken to be crispy for hours after its been cooked, even after being tossed in our sauce. Step 5: Glaze Last but not least, is getting our fish sauce glaze made, and tossing our wings to take em to the next level. The sauce is perfectly balanced between, sweet, savory and tangy, and is vibrant with the usage of all the fresh herbs. Ingredients:
Chicken Wings Brine: Water Garlic Salt Dry Batter: Cornstarch Baking Powder Salt Wet Batter: Rice Flour/Potato Starch Corn Starch Salt Club Soda Fish Sauce Glaze:
Oil Green Onions Minced Garlic Fish Sauce Sugar Water Thai Chili Lime Juice Garnishes: Green Onion Cilantro #fishsaucewings #chickenwings #fishsauce