- Hung’s Clay Pot Rice
As a student at the Culinary Institute of America in Hyde Park, New York, Hung Huynh learned to cook with the Chinese trinity—GGS, or ginger, garlic and scallions. He uses all three here to flavor his earthy, mushroom-and-bacon-studded clay pot rice.
- Lemongrass-Marinated Pompano with Dipping Sauce
In this healthy recipe, crispy-skinned pompano fillets stay moist and are delicious with the hot-sweet-tangy dipping sauce.
- Chocolate-Banana Tempura with Ice Cream and Caramel
For Hung Huynh’s Asian take on a banana split, halved bananas are stuffed with bittersweet chocolate, coated in a light tempura batter and fried until golden. The indulgent dessert is finished with rum-spiked caramel sauce and vanilla ice cream.