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Spicy Ribs
Hy Vong

Spicy Ribs

This dish brings together the bold, fiery heat of bird’s-eye chiles—a staple in Southeast Asian cuisine—with tender pork spareribs, creating a perfectly balanced meal. The spareribs are simmered in a...

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Hy Vong Stock
Hy Vong

Hy Vong Stock

For 38 years, the first task Tung would tackle each day upon arriving at the restaurant was to prepare three pans of stock: one for light soup, one for hearty...

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Curried Livers, Gizzards, and Hearts
Hy Vong

Curried Livers, Gizzards, and Hearts

This Curried Livers, Gizzards, and Hearts recipe blends tender offal with aromatic curry spices for a rich, flavorful dish. Finished with a touch of cream, it’s perfect served over rice...

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Kimchi
Hy Vong

Kimchi

Tung uses fresh bird’s-eye chiles and ginger to put her own mark on the traditional Korean fermented cabbage side dish. This recipe is very close to the one she developed...

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Squid Salad
Hy Vong

Squid Salad

This is one of our easiest dishes to make and it packs enormous flavor.

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