Vegetarian Pork Skin (Bì Chay) — A Simple Dish Full of Familiar Memories

In Vietnamese meals, there are dishes that do not need to be elaborate to become unforgettable.  Bì is one of them—humble, rustic, yet deeply comforting. Traditionally made from shredded pork skin mixed with toasted rice powder and herbs, it quietly appears in everyday meals, rice plates, or simple street-side bánh mì, carrying a fragrance many Vietnamese people instantly recognize.

As more people turn toward lighter and plant-based eating, vegetarian bì chay was born naturally—not as a replacement, but as a gentle continuation of familiar flavors.  Instead of pork skin, everyday ingredients like Jicama, vermicelli, tofu, and mushrooms recreate the chewy texture and nutty aroma that make the dish so beloved.

What makes this dish special is its simplicity.  There is no complicated technique, only patience in shredding ingredients finely and balancing textures: a little chewiness, a little crispness, and the warm fragrance of roasted rice powder tying everything together.

In many homes, vegetarian dishes are not only for special occasions or Buddhist observance days.  There are moments when meals become lighter, calmer, and easier on the body-a quiet pause from rich foods and busy routines.

A plate of vegetarian pork skin served with fresh herbs, rice noodles, and a tangy dipping sauce feels refreshing yet satisfying.  It is the kind of dish that invites sharing, wrapping, and lingering conversations at the table.

Simple ingredients, gentle flavors, and a sense of comfort—that is the charm of Bì Chay. It is refreshing, versatile, and perfect for serving with rice noodles, fresh herbs, or wrapped in rice paper.

 

Ingredients:

Main Ingredients:

1 Jicama root

1 carrot

1 king oyster mushroom

1 potato

2 bundles of dried rice vermicelli

16 oz. firm tofu

1/3 cup roasted rice powder

2 garlic cloves, minced (optional) distributor Seasonings:

Salt

Sugar

Ground pepper

Cooking oil

Serving Vegetables:

Lettuce or salad greens

Mint

Thai basil

Cilantro (coriander)

Directions:

1. Preparing Vegetables:

Peel and wash the Jicama root, carrot, and potato. Julienne them into thin matchstick strips. Heat a small amount of oil in a pan and sauté the Jicama, king oyster mushroom, and carrot until lightly fragrant and just tender.  Set aside to cool.

Fry the potato strips separately until crispy, then drain on paper towels and set aside.

 

2. Preparing the Vermicelli:

Blanch the dried vermicelli in boiling water for 20–30 seconds until softened. Immediately rinse under cold water to stop the cooking and prevent sticking.

Drain well and cut into short lengths using kitchen scissors.

3. Preparing the Tofu:

Cut the firm tofu into thin strips.  Fry over medium heat until golden and slightly crispy on the outside.  Remove and drain excess oil.

The fried tofu adds a rich, savory texture similar to traditional pork skin.

4. Combining the Ingredients

If using garlic, sauté the minced garlic in a little oil until fragrant.

In a large mixing bowl, combine the following:

sautéed Jicama mixture

crispy potatoes

vermicelli

fried tofu strips

Season lightly with salt, sugar, and ground pepper to taste.

Add the sautéed garlic (optional), then sprinkle in the roasted rice powder.  Toss gently until everything is evenly mixed and well coated.

Serving Suggestions:

Vegetarian Bì can be served in many ways:

With rice noodles and fresh herbs

Wrapped in rice paper rolls

Inside vegetarian bánh mì

As a topping for salads or bowls

Serve with sweet-and-sour vegetarian dipping sauce for the best flavor.

Sweet & Sour Vegetarian Dressing

In a small bowl, combine the following:

1½ tablespoons sugar

1½ tablespoons vegetarian fish sauce (or soy sauce)

½ teaspoon minced garlic

¼ teaspoon chopped chili (optional)

Stir until the sugar dissolves completely.  Taste and adjust the seasoning to your preference.

Tips:

Roasted rice powder gives the dish its signature aroma and authentic Vietnamese flavor.

For extra texture, add shredded tofu skin or thinly sliced mushrooms.

This dish tastes best slightly chilled or at room temperature.

Miso Sauce

Miso has been part of Japanese cooking for centuries, treasured for its deep umami and gentle saltiness. Even though there are wide varieties—from light and sweet to dark and robust—this recipe focuses on a simple, versatile miso sauce you can make with ingredients already in your kitchen.

It works beautifully as a marinade for grilled meats, seafood, or tofu, and it can also be used as a flavorful base for stir‑fried vegetables.  Once you have this sauce ready, you can adjust it to match your family’s taste or the dish you’re preparing.

Ingredients:

• 1 cup miso
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake or cooking wine
• 1/3 cup sugar or honey
• 1/4 cup mushroom seasoning
• 2 tbsp sesame oil

Directions:

1. Combine all ingredients in a bowl.

2. Whisk until smooth and well blended.

3. Taste and adjust the sweetness or saltiness to suit your family’s preference.  Pour the sauce into the glass jar with a lid. Store in the refrigerator

4. When using the sauce, feel free to add minced garlic, ginger, or shallots, depending on the meat, tofu, or vegetables you’re preparing.

Sour Cream Orange Cake

This Sour Cream Orange Cake is wonderfully simple and nearly foolproof — the kind of recipe you can rely on anytime.  You can use either fresh orange juice or a whole fresh orange for zest and flavor.  Many versions call for buttermilk, but since I don’t want to buy a whole carton just for one cake,  I use sour cream instead.  Greek nonfat yogurt works beautifully, too, if that’s what you have on hand.  And if you want to save even more time, feel free to use self‑rising flour.

 

Ingredients:

Dry ingredients:

1 1/2 cups all-purpose flour, sifted

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon powder

Zest of one orange if you use the fresh orange

Wet ingredients:

1/2 cup sour cream

1/2 cup oil

1/3 cup orange juice

1 cup sugar

1 tsp vanilla

2 eggs

Other requirement:

8-inch round cake pan, butter, and flour

Directions:

1.  Preheat the oven to 350°F (175°C).

2.  Preparing the pan:
Butter and lightly flour an 8-inch round cake pan. Tap out excess flour.

3.  Mixing the dry ingredients:
In a large mixing bowl, combine all dry ingredients and stir well to evenly distribute.

4.  Blending the wet ingredients:
Add all wet ingredients to a blender and blend until smooth.

5.  Combining batter:
Pour the blended wet mixture into the dry ingredients.
Gently whisk just until combined.  Do not overmix.

6.  Baking:
Pour the batter into the prepared pan.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

7.  Cooling:
Let the cake cool in the pan for 10 minutes, then remove and cool completely on a rack before frosting or serving.

Coca‑Cola Chicken

Some recipes feel like little kitchen secrets—simple ingredients that transform into something glossy, savory, and deeply comforting.  Coca‑Cola chicken is one of those dishes.  With a can of Coke, a few everyday seasonings, and the gentle sweetness of apple and onion, you can create a beautiful Asian‑style chicken dish that tastes like home. But it’s easy enough for a busy weeknight, flexible enough to adjust to your family’s taste, and delicious with a bowl of warm steamed rice.

Ingredients:

Chicken ingredients:

• 3 boneless chicken thighs
• 1/4 cup cornstarch
• Salt and pepper
• Your preferred spices

Aromatics:

• 2 garlic cloves, minced
• 1 cup sliced white onion
• 1 small apple, cored and sliced

Sauce ingredients:

• 1 tsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp chicken powder
• 1 tsp sugar
• 2 tbsp ketchup
• 12 oz. can of Coca‑Cola

Garnish ingredients:

• Chopped green onion
• Chopped cilantro

Directions:

1. Wash and pat the chicken dry.

2. Mix the cornstarch with salt and pepper, then dredge the chicken on both sides.

3. In a bowl, combine the Coke, oyster sauce, soy sauce, ketchup, sugar, and chicken powder.

4. Heat a little oil in a nonstick pan.  Place the chicken skin‑side down and cook for about 2 minutes per side.  Remove and set aside.

5. In the same pan, add the onions and garlic.  Stir until fragrant.

6. Add the sliced apple, then return the chicken to the pan.

7. Pour in the sauce mixture.  Cover, bring to a boil, then lower the heat and simmer for 10 minutes.

8. For the last 5 minutes, remove the lid and increase the heat to thicken the sauce.  Adjust seasoning to suit your family’s taste.

9. Sprinkle with chopped green onion and cilantro.

10.                  Spoon the sauce over the chicken and serve with steamed rice.

Easy Carrot Sour Cream Cake

Moist, simple, and blender-friendly — perfect for breakfast or dessert

Carrot cake is one of those comforting recipes that works at any time of day.

With moderate sugar, it feels like a wholesome breakfast; with cream cheese frosting, it easily becomes a dessert.

This version is especially convenient: the wet ingredients are blended in one step, making the batter smooth and quick to prepare.  The sour cream keeps the cake tender and moist, while carrots add natural sweetness.

Ingredients:

Dry ingredients:

1¼ cups all-purpose flour

½ tsp baking powder

¼ tsp baking soda

⅛ tsp salt

1 tsp ground cinnamon

Wet ingredients:

2 eggs

½–¾ cup brown sugar (adjust to taste)

⅓ cup vegetable oil

⅓ cup sour cream

¼ cup milk

1 tsp vanilla extract

Add-ins:

1 cup finely shredded carrot

½ cup chopped roasted walnuts

For the pan:

1 tsp softened butter

1 tbsp flour

Directions:

Preheating the oven:

Set oven to 350°F (175°C).  Grease the pan with butter and lightly dust with flour.

Mixing dry ingredients:

Sift together flour, baking powder, baking soda, and salt.  Set aside.

Blending wet ingredients:

In a blender, combine eggs, brown sugar, sour cream, oil, milk, and vanilla.  Blend until smooth.

Combining batter:

Pour the blended mixture into the dry ingredients.

Add cinnamon and mix gently until just combined.

Fold in shredded carrots and walnuts.

 Baking:

Pour batter into the prepared pan.

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Cooling:

Let the cake cool completely before frosting.

Easy Cream Cheese Frosting (Optional but Recommended):

You may use store-bought frosting, but homemade takes only a few minutes.

Ingredients

4 oz. (113 g) cream cheese, softened

2 tbsp butter, softened

¾ cup powdered sugar

½ tsp vanilla extract

Pinch of salt

Steps:

Beat cream cheese and butter until smooth.

Add powdered sugar gradually.

Mix in vanilla and salt until creamy.

Spread over the cooled cake.

Notes:

For a lighter breakfast version: use ½ cup sugar and skip frosting.

For dessert: frost generously and chill 20 minutes before serving.

The flavor improves the next day as the cake becomes even more moist.

Enjoy a soft, warmly spiced cake that’s simple enough for everyday baking.

How to Stop at the Right Time

Today, amid the noise and rush of life, let us pause for a moment to reflect on a question that almost all of us have asked ourselves at some point:

How do we make the right decisions?
How do we know we are choosing correctly among the countless crossroads of life?

Life is, in essence, a continuous series of choices. From the moment we open our eyes in the morning until we fall asleep at night, we are constantly deciding: to speak or remain silent, to act or to stop, to let go or to hold on.  Some decisions are as small as grains of sand, others as large as mountains.  Yet whether small or great, each one quietly shapes the course of our lives.

So what serves as our compass, guiding us away from future regret?

To find the answer, let us return to the ancient wisdom of the Buddha.  In the Ambalatthika-Rahulovada Sutta (Advice to Rahula), the Buddha taught his son, Rahula, a profound lesson about self-reflection through a simple image: a mirror.

The Buddha asked Rahula,
“Rahula, what is a mirror used for?”

Rahula replied,
“Venerable Sir, a mirror is used for reflection—to see oneself.”

This seemingly simple answer was elevated by the Buddha into a principle for living.  He taught that just as we use a mirror to clearly see our face, before performing any action—whether through body, speech, or thought—we must reflect upon it carefully. We must examine it thoroughly before acting.

This is the first key: self-reflection.

We often act out of impulse or emotional reaction, forgetting to “look into the mirror” before taking a step. Instead of rushing forward, we need to learn to pause—just one mindful pause.

Ask yourself:

• Will this action harm me?
• Will it cost me my inner peace or integrity?

Sometimes we believe we are doing something good or making a sacrifice, yet in truth we may be slowly eroding our own well-being.  A wise decision is never built upon the destruction of one’s own inner peace.

Then widen the mirror to include others:

• Will these words hurt someone?
• Will this action take away another person’s joy or sense of safety?
• Will it cause suffering for both me and others?

Reflection is not superficial thinking; it is looking deeply into the nature of an action.  Is it skillful or unskillful? Wholesome or unwholesome? The seed you plant today—will it grow into the fruits of peace and happiness, or into the thorns of regret and distress?

If, after careful reflection, you recognize that an action carries the seeds of suffering—for yourself, for others, or for both—the Buddha advises: firmly refrain from doing it.  No matter how strong the desire may be in that moment, we must have the courage to stop. For that path leads toward unrest.

On the other hand, if the mirror of conscience reflects clarity and goodness; if the action brings benefit and peace to yourself and others; if it arises from kindness and wisdom—then carry it out wholeheartedly and sincerely.

Knowing when to stop is not weakness; it is wisdom.
Knowing when to act is not impulsiveness; it is mindfulness.

When we learn to look into the mirror of our own heart before making decisions, we will no longer feel lost at life’s crossroads.  Our direction will not be dictated by fleeting emotions but will be guided by awareness and compassion.

And that is the path to living without having to look back in regret.

Braised Tofu with Eggs (Vietnamese Style)

Bench chemists Braised tofu with eggs is a comforting, everyday Vietnamese dish that’s simple, nourishing, and deeply flavorful.  Chicken, duck, or quail eggs all work beautifully.  If you’re not vegetarian, pork belly or chicken can be added for extra richness.  This dish is perfect for meal prep—braise a big batch, freeze portions, and you’ll always have a satisfying meal ready.  Serve it with vegetable soup, boiled greens, or a quick stir-fry for a balanced plate.

Ingredients:

16 oz. firm tofu

6 chicken eggs (or duck/quail eggs)

2 garlic cloves, minced

1 shallot, minced

Salt and pepper, to taste

Soy sauce (or fish sauce if not vegetarian)

Sugar

Mushroom seasoning powder

12 oz. fresh coconut water

Cooking oil (for frying tofu)

Chopped scallions (optional, for garnish)

Directions:

Preparing the ingredients:

Tofu: Rinse the tofu, cut into bite-sized pieces (about 2 × 2 inches), and fry in oil until golden on all sides.  Set aside.

Eggs: Boil the eggs for 5–7 minutes for slightly firm yolks (longer if you prefer fully set).  Peel and set aside.

Aromatics: Finely chop the garlic and shallot.

Step 1: Sauté tofu and eggs:

Heat a little oil in a pot or deep pan over medium heat.  Add the shallots and garlic, sautéing until fragrant.

Add the fried tofu and gently stir so it absorbs the aromatics. Then add the eggs and toss lightly to coat everything with flavor.

Step 2: Season and braise:

Season with soy sauce, a little sugar, pepper, and mushroom seasoning powder. (If you’re not vegetarian, fish sauce can replace soy sauce.)

Pour in the coconut water to create a lightly sweet, rich braising liquid.  Stir well and let everything simmer for 5–10 minutes so the tofu and eggs absorb the seasoning.

Add a little water if needed to ensure there’s enough liquid for braising. Cover and simmer on low heat for 15–20 minutes, allowing the flavors to deepen.

For a thicker sauce, uncover the pot near the end and let the liquid reduce until only a small amount of glossy sauce remains. Taste and adjust seasoning if needed.

Finish with chopped scallions for aroma.  The remaining coconut-rich sauce is perfect for dipping boiled or fresh vegetables.

This dish is simple, flexible, and ideal for meal prep—classic Vietnamese comfort food that tastes even better the next day.