Hello! I’m Bryan Huy Vu–a food nerd in love with eating, cooking, photography, science, and culture.

Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!).  I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more.

This is a journal of my recipes and food exploration that hopefully will share an appreciation for food with you!

Vietnamese recipes

I love allllll foods but have a lot of Vietnamese food here, sprinkled in with random cravings I just have to have.

My parents were born in Vietnam, so I’m a first-generation American here. There would always be Vietnamese food cooking at home and their unwavering passion for food led them to spend the 90s running a Vietnamese restaurant in California.

My mom has a discerning palette that she uses to consistently knock out dishes that brings the family together. She was the one always cooking for family gatherings, parties, birthdays, and the reason her brothers would stop by on weekdays for lunch.

Like many of my aunts and uncles, she is effortlessly selfless and giving, which I admire. I’m thankful and lucky to have her kitchen expertise and experience in Vietnam to lean on when I want to learn a new Vietnamese recipe.

It’s pretty funny trying to eat at Vietnamese restaurants with her though, since she’s a great cook and know’s what it’s like running a restaurant. Any restaurant is by default minus 1 star for unknown (or known) cleanliness, and another star because she knows she could cook it better.

So eating all this Vietnamese food growing up and being exposed to many great cooks piqued my interest in cooking early. I didn’t realize until moving away for school that these are the recipes I’d miss the most. It’s not only something to eat, but memories of home, and now a way to connect to my Vietnamese culture and help keep the food and traditions alive.

Filipino recipes

You’ll also find a lot of Filipino recipes here! I’ve known my Filipina girlfriend for over a decade and this means lots of fiestas and family gatherings.

Of course lots of catering is invovled but her mom has serious chops in the kitchen. She seems to always have two to three recipes going on at any moment, while thinking about the next party she’s cooking for, or meal she’s donating, or catering order she’s fulfilling.

We’re lucky that tita is extremely generous and kind: she’s always willing to teach a recipe or technique. And I must say I’ve never seen someone so content and at peace while in the kitchen.

They even took me to the Philippines for six weeks on a crazy family trip one time, which was eye-opening in many ways, but of course with the cuisine too.


The thought that a photograph can tell a story, take you back in time, make you feel something, and cause a commotion is pretty amazing. I love using photography to share with you my perspective. During my 9-5, I get to work on a lot of photography projects for YourBestDigs.com too (meaning I get to nerd out with more fun kitchen gadgets!).

Contact me

I love to hear from my readers! Keep in touch and sign up for updates on my blog here.

If you have a question about a recipe, please leave a comment on that specific post or feel free to send me an email. The best way to reach me is through e-mail: hungryhuy [.at.] gmail [.dot.] com.

If you are a brand looking to collaborate, I’m open to work with food brands, or brands making kitchen gear or equipment that I love!

48 comments on “About Me

  1. Ladybug07 says:

    I am looking forward to trying the Che Chuoi recipe! My family and I love this place that makes it but its too far from us to visit. So I came across your recipe and yours has the same ingredients. My question for you is on the step of the marinating of the plantain; do I just sprinkle the sugar on the banana and place on an air tight container? Please advise.
    Thank you for sharing this recipe.

  2. MM says:


    1. Huy says:

      Awesome glad to hear from you MM! I still am trying to learn more from the family, as much as I can. There are lots of good vegetarian Vietnamese restaurants nearby me too and they do a pretty good job IMO. No pork bowl of bun, I’m all over that too.

  3. Dee Wilson says:

    Glad you’re back. You’re a bridge between VN & USA culture, food & friendship. Thanks dee wilson

    1. Huy says:

      Haha good to hear from you too Dee thanks. And glad to know the site is helping!

  4. Xinh says:

    Hi Huy,

    Thank you for sharing these recipes, they’re very traditional, just like my family makes it. And it’s nice to have a reference when I wanna try to replicate it.

    1. Huy says:

      Hi Xinh, thanks for the comment! Glad to hear it’s just like your family’s too 🙂

  5. Jessica says:

    Hi Bryan
    I just stumbled across your website and going to start trying your recipes! I like your presentation. Would love to see more recipes!
    I’m also first generation Australian. But now live in London.. for the last 13 years.
    Please continue to put up more Vietnamese recipes!

    1. Huy says:

      Great to hear from you Jessica, and thanks for the kind words! Copy that–more recipes on the way!

  6. Kirsten says:

    Hello Huy,
    I am Danish/Canadian living in Ontario. Some years back we were fortunate to live in Hawaii for 3 years where I learned to cook Asian.
    Recently I chose to learn to cook Vietnamese food and I have enjoyed learning Pho and Pho Po, and some Stir-Fries. Love the taste and very fortunate to have a new Asian grocery store T&T here in Waterloo. They carry very fresh produce and I can find everything needed for Vietnamese cuisine.
    Thank you for having a Blog, I look forward to learn from you.

    1. Huy says:

      Hey Kirsten, so cool to hear–I wish I could live in Hawaii for 3 years. Heard that, on the blessed to have local asian markets too! I was just thinking the other day about how I could possibly cook these things without that option. Would probably have to order things online, and settle for produce at American markets…

  7. Jules says:

    Just wanted to say I can’t wait to try these recipes! You have a very cool site here.

    1. Huy says:

      Thanks a lot Jules, let me know how they turn out 🙂

  8. Rowena Manzon says:


    I am a 100% Filipino but i started loving the Vietnamese cuisines since last year when i finally and frequently travel in Vietnam. I think it is simple to make yet very tasty and savory. I love this site of yours as you’re able to share those recipes unselfishly and letting other people from different part of the globe to have a try of cooking or making it on their own.

    I also love to cook but mostly Filipino, Chinese and western cuisines. But now i have discovered your site, i will start making these authentic Vietnamese foods for my family and let them enjoy the varieties of taste that will flicker in their mouth 🙂

    Thanks Again,


    1. Huy says:

      Hey Rowena, it is awesome to hear about people like you from around the globe trying out these recipes! Envious of your ability to visit Vietnam so often too 🙂

  9. Sally Nguyen says:

    You’ve inspired me to cook more Vietnamese food Huy. My son will grow up celebrating his mother’s culture and my husband will most certainly enjoy sampling the food!

    Greetings from London,
    Sally (Hau) Nguyen

    1. Huy says:

      Very cool to hear Sally, thanks for sharing!

  10. Mrs M says:

    Hi Huy,

    My husband (British) and myself (Japanese) used to live in Vietnam for 3 years and we loved/enjoyed Vietnamese food so much 🙂

    Now we’re back to UK and really wanted to eat Thit Lon Nuong so I was googling then found your recipe here! It was so good and we’ll defo cook this again!

    Thank you for sharing all recipes!!!

    1. Huy says:

      Hey Mrs M, Living in Vietnam for a few years sounds like fun! Glad you found a way to get a taste of Vietnam back at home 🙂

  11. Su says:

    Hi Huy,

    Thank you for sharing these wonderful recipes and posting the delectable pictures. I’m Vietnamese-American, but didn’t grow up eating Vietnamese food until my late teens. Long story. I just returned from Sai Gon and have been on a Viet food making kick. Discovered your wonderful site and my family and friends have been enjoying the creations.

    Cảm ơn bạn,


  12. Huy says:

    Thanks for the kind words Su. Sounds like an inspirational food trip that everyone around you is benefitting from too! 🙂

  13. annie says:

    I’ve come back to your blog for your recipe for thit nuon…it’s my go-to source.
    I also enjoy reading your blog and recipes…thanks so much for sharing!

    1. Huy says:

      Great to hear from you and thanks Annie! If you haven’t already, I’d greatly appreciate if you left a comment and star rating on the thit nuong post 🙂

  14. Nagi says:

    Hey Huy! I’m a fellow food blogger, my blog is http://www.recipetineats.com! Vietnamese food has always been one of my faves but having just come back from yet another trip to Vietnam, I’m on a massive Vietnamese food kick. And BOY am I glad to have found your website! You rock. Your mum rocks! I can’t wait to get stuck in and try some of your recipes. Thank you for sharing them! – Nagi x

    1. Huy says:

      Nagi! Great to hear from you, I’m a big fan of your site and the work you do there. I’m about due for another trip to Vietnam–that sounds like an awesome and food-inspiring trip you had! Let’s link up sometime.

  15. Stefan Kieu says:

    I enjoy your recipes. Thank you from Minneapolis MN.

    1. Huy Vu2 says:

      Thanks for saying hi Stefan, glad you like the blog 🙂

  16. Candace Grover says:

    I am glad I found your page. My husband and I love Vietnamese and other Asian foods. We also test recipes for Andrea Nguyen’s cookbooks. I’m making Bahn Xeo tonight for our supper. We live in Savannah, Ga. and our hot steamy summers make Vietnamese dining just what is needed. We have only found one Vietnamese restaurant here since moving here 4 years ago. I wish we had more options.

  17. Jim Oak says:

    Awesome recipes

    1. Huy Vu says:

      Thanks Jim!

  18. Linh says:

    Hi Huy! First Gen here also. I’ve always “depended” on my mom’s cooking. Let’s be real, I even asked her to make nuoc mam for me. *sigh*. Thank you for this site. It helped me cook more of the foods I loved growing up!

    1. Huy Vu says:

      I’m glad you find it helpful Linh, thanks for sharing!

  19. Venna says:

    I just wanted to say thank you so very much for sharing these recipes online. My parents also immigrated here from Vietnam to the Bay Area! My mom has been sick and lost a lot of her memory now. I too, took for granted all of the meticulous homemade Vietnamese meals I ate for most of my life. I did manage to adapt her pho recipe to the instant pot! But thank you for sharing the rest of these. I would love to be able to make everything that she used to because now that’s all I crave. I can’t wait to see all of the recipes that you’ll be publishing on here to share with everyone!!

    1. Hungry Huy says:

      Hi Venna, glad to hear you’re able to adapt some of mom’s recipes. Perhaps trying out others here you can adapt to match the memories of how she used to cook the others too. Thank you for sharing!

  20. Coco says:

    Thank you so much for these recipes! I have been looking for Vietnamese recipes to cook for my kids and I’m starting out with my favorite, Banh Xeo. 🙂

    So happy to have found your page

    1. Hungry Huy says:

      Coco, thanks for reading and trying out the recipes, let me know how it turns out!

  21. julie Oudit says:

    Hi , I am wondering if you every made a deep fried spring roll using rice paper? I can’t eat wheat and wondering about using this method

    1. Hungry Huy says:

      Hey Julie, yes! Vietnamese fried spring rolls were traditionally made with rice paper and they taste great. Though seemingly very similar, the wrappers can vary by brand a lot, with some of the better stuff available only in Vietnam.

  22. khiet says:

    Hi Huy – really glad to see that you’re posting new stuff lately! I frequently come back to use your nuoc cham recipe. Thanks for all your hard work 🙂

  23. Thuy says:

    Hi Huy,
    I stumbled on your bò kho recipe last weekend and it was so good! I went back to your site in search of a better bánh kẹp lá dứa recipe the next day and found that you have one too! It was delicious! (The only thing I adjusted was the sugar cause…trying to be good). Can’t wait to try your other recipes!

    1. Hungry Huy says:

      Thanks for sharing Thuy 🙂 glad you liked it!

  24. Dinah says:

    Hi Huy,
    I follow your Food blog because I enjoy Vietnamese food and my husband is Vietnamese. Now that you post Filipino recipes I have a newfound love for your recipes because I’m Filipino too!! Love both cultures, food and traditions. Thanks so much for sharing!!

    Dinah from Boston

    1. Hungry Huy says:

      That’s so cool to hear Dinah! I’m lucky my girlfriend’s [Philippines born] mom is an amazing cook who I get to learn from :), and of course all the family parties gives lots of new Filipino food exposure (not this year of course).

  25. Catherine says:

    Hi Huy! Thank you for your Chè Chuối recipe. I followed all the steps and used frozen pandan leaves for flavor. It was so easy to make! It turned out so delicious!
    Thanks for sharing all these wonderful Vietnamese food recipes.

    Stay safe,


  26. Anna S says:

    Hello Huy! Found your recipe for pork chops and I must say, they are so delicious! Can’t wait to try your other recipes. And it’s great you also feature Filipino recipes (I was born in the Philippines but now live here in the USA). So happy to have come across your website.

    1. Hungry Huy says:

      So cool to hear Anna, thanks! So many good Filipino foods to explore 🙂

  27. Satish says:

    Can you make boba using the mixer to knead and use a machine to cut it. I think onezo uses mixer. Just curious how they are doing it.

    1. Hungry Huy says:

      Hello Satish! Onezo probably has something industrial or maybe proprietary which makes more sense to spend time dialing in a recipe and exact timing to use with a machine, but tbh I’m not sure what they do. But since we’re making relatively small batches at home, I like doing it by hand because you can easily tell if it needs more starch to reach the right consistency.

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