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The dutch oven I use for braises and soups.

Adds color to meats and sauces.

A key ingredient in Chinese cooking.

THE sausage in Chinese and Vietnamese cuisine.

I use this for soups and ice cream!

Love these reusable ice cream containers.

Love this thing to death! I use it every summer.

Adds a bit of extra smokey flavor for marinates and chicken soup.

Always gets the oyster sauce with the lady on a boat, not with the panda.

Love putting these on top of vermicelli bowls and chicken pho.

The best pork pate for your banh mi and bo ne.

My favorite brand of vermicelli that has the perfect noodle texture.

My favorite rice paper brand.

LKK makes my favorite hoisin sauce. The flavor is the best!

Used to make rice cakes or as a sauce thickener

The coffee that most of us grew up drinking in the US.

Used as a garnish on Vietnamese dishes

My favorite fish sauce I use for everything!

The donut pan I use for all my mochi donuts.

Sooo important for baking things that require precise measurements.

The cake pan I use for all my bar and brownies.

Useful to ensure your oven temp is consistent for every bake.

Ensures cookies are the same shape and doubles as an ice cream scoop!

The tool that changed my baking life.