APIDA Heritage Month Cookbook by Sandra Leu Bonanno

Bun Bo Hue (Vietnamese Noodle Soup)

kimmynguyen — 2025-05-12 16:38:52 UTC

Bun bo hue is a noodle soup from the city of Hue, Vietnam. That was where my dad was from, so he would make the best BBH. When he came to the US, there was never a restaurant that met his expectations. My family and I ate it all the time and it was a staple dish at all our holiday dinners. He passed away a little over a year ago, and I learned to make this dish for the kids recently so we can keep him in our hearts. Verdict: the kids gave it a thumbs up. Here is a Vegan version: https://veggieanh.com/vegan-bun-bo-hue/

Taiwanese Fried Rice

sleubon — 2025-05-12 16:55:14 UTC

What to do with all that leftover meat and veggies? Look no further than Taiwanese fried rice! This lovefest of leftovers is a yummy next day solution to all things. Broken heart? Fried rice. Rainy day? Fried rice. Last minute get together? Fried rice. This recipe reminds me of my father who is not our family chef, but that man made a mean fried rice. I would wake every Saturday morning to the smell of fresh garlic and sizzling Taiwanese sausage and look forward to a bowl.

Asian Chex Mix (original recipe)

sharris279 — 2025-05-12 17:07:53 UTC

I am proud to say I came up with this entirely on my own. Ingredients: 1 shin ramen package (original flavor), 1 small bag of your favorite shrimp chips, 1 small bag of your favorite rice crackers, 2-3 small bags of other snackies you think might work -- I prefer something cheesy like Cheez-its. Bugles also work well. and Chex rice cereal if you want to keep it classic. Throw it all in a bowl, smash the shin ramen noodles and disperse the seasoning over everything. Mix and enjoy! You're welcome 😅

Miso Salmon

2025-05-12 19:25:50 UTC

Sooooo, I make this once a week. Now that I'm pescatarian, I have to unfortunately avoid the deliciousness of the other meats (I so miss a good bowl of pho, or some pork spare ribs). If you want something that almost resembles ham or bacon, try this recipe. I marinate it on the weekend and cook it on Tuesdays. Paired with rice and some parboiled broccoli that cooks right beside the salmon, you've got yourself a simple, but so satisfying dinner.

Vietnamese Caramelized Pork Bowl

racheltrip — 2025-05-12 20:10:13 UTC

I love to make this caramelized ground pork and then put it on anything -- in a bowl, in a "burrito," in fried rice. It is just so good. I also love Nagi's site, Recipe Tin Eats, in general! I find it to be accessible to cook, but authentic to the cuisines she writes about. (I am not Vietnamese, but do love Vietnamese food!)

Upma

racheltrip — 2025-05-12 20:14:57 UTC

Upma is the comfort food of my childhood. My grandma still cooks it for breakfast when our family is together, and everyone from toddlers to adults eats it up. If you like a savory breakfast, give this a try!

Cabbage Salad

2025-05-12 21:30:45 UTC

Back home in San Francisco, the Japanese Buddhist Church raised funds by selling an annual recipe book. This salad is a recipe that my mom would make for every potluck, holiday, etc. It's even easier and less expensive to make now because I buy a bag of pre-shredded cabbage and I use a rotisserie chicken from Costco.

Tinolang Manok (Filipino chicken soup dish)

vmaravi16 — 2025-05-14 19:12:18 UTC

For me, Tinolang Manok or Chicken Tinola is my go-to Filipino comfort food dish, good for cold or rainy days. This dish includes chicken, green papaya, ginger, garlic, and malunggay leaves. My dad is the cook in our household and makes this often during colder days. He substitutes the malunggay leaves with spinach. Hope you all can try it out. 😊 I provided a vegan recipe as well.

Thịt Kho (Vietnamese Braised Pork with Eggs)

ntien7 — 2025-05-14 19:16:01 UTC

This recipe is really close to the version my mom made for me growing up! It's a comfort food through and through, and quite similar to the Filipino dish, pork adobo. My favorite part are the eggs - make sure to move them into a cold ice bath as soon as they're done boiling to make them easier to peel!

Steamed catfish with soy sauce

wchan28 — 2025-05-14 20:46:52 UTC

(I haven't used this recipe but posting this for the picture and general idea) Growing up my mom would sometimes buy a live catfish from 99 ranch market and steam it with soy sauce and scallions! It's really good. I love spooning the fishy soy sauce liquid onto rice.

Uncle Tamio's rice

2025-05-14 20:56:07 UTC

Dump a whole jar of these seasoned nametake mushrooms in fresh cooked rice, along with a jar of wakame ochazuke seasoning and a lot of thawed edamame (shelled)

Dosa

2025-05-14 21:01:34 UTC

Dosa is a thin and crispy South Indian crepe made from fermented rice and lentil batter, and is served with a variety of sides like coconut chutney, sambar, and potato masala. It's the perfect combination of savory, spicy, crunchy, and soupy flavors and textures. Highly recommend!!!

Pork Adobo

BTsinnajinnie — 2025-05-15 18:17:20 UTC

Our family uses apple cider vinegar and doesn't use sugar. We measure with our hearts (half the height of the adobo in the pot filled with vinegar and shoyu and the rest covered in water). When my grandpa moved to New Mexico (by way of Hawaii by way of Phillipines) he mixed chopped roasted green chile with tomatoes and fish sauce that went perfectly with this dish and rice.

Growing up in NM and with most of our Filipino family still living in Hawaii, food is our primary connection to my late mother and her late parents. But I love how the green chile dish reflects the innovation and adaptability of my grandparents.

Teriyaki Chicken Wings

2025-05-15 20:15:21 UTC

My mom made teriyaki chicken wings for any occasion where they would be eaten outside of our house or in front of the TV. Potlucks, road trips, and Niner games were all occasions that called for teriyaki chicken wings. They can be eaten right out of the oven or after days in the fridge -- anytime yum (within reason, of course, but the salt/sugar content acts an effective preservative). Stickier than what you find in Japan, but less cornstarch-laden than what you get in most restaurants, this recipe is a crowd-pleaser. Equal parts white sugar (some use brown), shoyu, minced garlic, ginger, and a splash of mirin. Marinate wings for up to a day, then put in oven -- you can broil at the end if you like charged edges like I do.

Just Chai

rvirk2 — 2025-05-21 16:57:19 UTC

Chai (not chai tea, because thats saying "tea tea" :/) is a must! I start my day with a homemade cup of chai or cha as said in Punjabi. My recipe is simple and passed down from my mom: black loose tea, cane sugar, green cardamom and fennel seeds, with an addition of fresh ginger when the mood strikes, and whole milk. But some folks like it extra spicy with a range of additions. It's easy to make at home and much tastier than anything available in the coffee shops, not to mention less expensive! Enjoy :)