About Asian Kitchen Pro
How this site is written and tested
I'm a food writer based in Ho Chi Minh City, Vietnam. I grew up on Chinese home cooking and have spent years learning Vietnamese street food from local markets, vendors and neighbors.
Why this site exists
Most Asian recipes online are copies of copies. Amounts get rounded, steps get shortened, and the reason a technique matters disappears. Then a beginner cooks it, it fails, and they don't know why.
Every recipe here is cooked at least three times before publishing: once to figure it out, once to weigh and measure everything precisely, and once following only my own written instructions as if I were a beginner.
How recipes are tested
- Exact measurements. Grams and milliliters, with cup equivalents where they're reliable.
- Documented failure modes. If a step can go wrong, the recipe says how and what to do.
- Local sourcing. Vietnamese dishes use what people in Vietnam actually buy, not what's convenient to ship.
- Honest timing. Hands-off simmering is labeled as such — 8 hours doesn't mean 8 hours of work.
What you'll find here
- Vietnamese street food — phở, bánh mì, gỏi cuốn, bún bò Huế
- 30-minute Chinese — weeknight stir-fries under 30 minutes of active work
- Ingredient guides — what to buy and what to skip
How this site is funded
Asian Kitchen Pro earns through affiliate links to ingredient and equipment retailers (Amazon Associates, H Mart, Weee!, iHerb). If you buy through a link, the retailer pays a small commission at no extra cost to you. Affiliate links never change which products get recommended — several recommended brands have no affiliate program at all.
Every post with affiliate links carries a disclosure at the bottom.
Get in touch
Questions, corrections, or a recipe you want tested — send me a note.