Soybean sprouts

Recipe from Moon Restaurant Chef Mark Shah Akbari.

Recipe from Irina Chadeeva's book "Culinary Geography.

The recipe was shared with us by Evgeny Korsun, chef of the Twin Tigers restaurant.

Pho bo is a gem of Vietnamese cuisine, embodying cozy family meals and street cafes in Hanoi. Its history dates back to the early 20th century when French and Chinese culinary traditions intertwined with local cuisine. This aromatic broth with hints of cinnamon, star anise, and cloves captivates with its rich flavor. Fish sauce adds a distinctive spiciness to the soup, while fresh herbs and lemon juice refresh its presentation. Thinly sliced beef, tender pho noodles, and crunchy bean sprouts make the dish harmonious and balanced. Pho bo is enjoyed hot, with lime, chili, and additional herbs to taste. It’s not just food — it’s a tradition that connects generations and cultures over a bowl of fragrant soup.

A bright recipe, where both components are as spectacular as can be: falafel with lots of spices and cabbage noodles, which can be served as a separate dish. Recipe by the chef of the Archie restaurant Viktor Massov.

Estonian quinoa salad is an elegant combination of textures and flavors inspired by fresh and light motifs of northern cuisine. This recipe reflects a modern take on traditional ingredients, blending airy quinoa, crunchy zucchini, and spicy notes of seasonings. The lime, parsley, and olive oil dressing adds freshness to the dish, while the sautéed quinoa with garlic, chili, and ginger reveals its depth. The tenderness of hummus and nuts complements the composition, creating a harmony of flavors. This salad is perfect as a light, nutritious dish that can be served as a standalone lunch or part of an exquisite dinner.

Recipe from Alexander Rappoport's restaurant "Phobia". A version of the main Vietnamese soup, where instead of meat there are beef meatballs.

Recipe from Alexander Rappoport's restaurant "Phobia". Vietnamese soup in northern style with boiled beef ham.

Recipe from Alexander Rappoport's restaurant "Phobia".

The recipe was shared by Kirill Martynenko, brand chef of the fish restaurant Boston Seafood & Bar.

Soy spaghetti with shrimp, soybean sprouts, and zucchini is a vibrant and aromatic dish of Chinese cuisine that combines the tenderness of seafood with the freshness of vegetables. Its base is soy paste, which becomes soft when cooked and absorbs the flavor of soy sauce. Shrimp infused with olive oil and garlic add a refined marine note to the dish, while soybean sprouts and zucchini provide freshness and a crunchy texture. This dish is perfect for a light yet hearty dinner, harmoniously combining proteins, healthy fats, and vitamins. It is easy to prepare and can be an excellent choice for those seeking a balance between taste and health.

Banh xeo, Vietnamese coconut pancakes with spicy filling. In this case - with pork and shrimp.

Warm salad with spinach and oyster mushrooms is a gastronomic creation inspired by Italian cuisine, where freshness meets rich umami notes. The oyster mushrooms sautéed with garlic and soy sauce acquire a tender texture and deep flavor, complemented by crunchy soybean sprouts. Mini spinach adds lightness and freshness, while the nut sauce gives the salad an exquisite creamy touch. The finishing touch is sesame seeds that add a subtle nutty crunch. This salad is perfect for those who appreciate warm appetizers and a harmonious blend of healthy ingredients. It can be served as a standalone dish or as an elegant side to fish or chicken.

A simple and fairly quick recipe for ramen - usually the broth for it is cooked much longer. Ramen became very popular in Japan after the war: there was a shortage of food, and the Americans supplied cheap wheat noodles in large quantities. Now this dish exists in a huge number of variations: with pieces of meat, and with minced meat, and purely vegetable. Here - with pork belly.

Vietnamese nems are rice paper rolls with filling, now they are fashionable to call them spring rolls. However, this does not change the essence. There are many filling options, but we suggest taking shrimp, vegetables, rice noodles and soybean sprouts - it will turn out very Vietnamese.