The Culinary Institute of America

Introduction to The Plant-Forward Kitchen: Southeast Asia

In The Plant-Forward Kitchen: Southeast Asia, we explore the bold, aromatic cuisines of Vietnam and Thailand — where plant-forward traditions are deeply rooted in everyday meals. Southeast Asian cuisine has long embraced plant-forward principles, drawing from its Buddhist roots that promote compassion for all living beings and encourage followers to adopt an occasional or ongoing vegetarian diet.
In this series, we cook vegetarian pho with Buddhist monk, Nguyen Dzoan Cam Van, and we sample a family-style spread of vegetarian offerings at Buddhist Vĩnh Nghiêm Pagoda Temple Restaurant. We make some Vietnamese classics, such as Vietnamese Lemongrass Tofu, with Chef Mai Pham of Lemon Grass Restaurant. At the Michelin-starred Vietnam House Chef/Owner Luke Nguyen shows us his take on a vegetarian pork belly salad.
In Thailand, renowned chef and television presenter, Ian Kittichai gives us a whirlwind tour of Thai curries. Finally, we head to Michelin-starred Bo.Lan Restaurant in Bangkok, where Chefs Bo Songvisava and Dylan Jones make an eggplant relish, and discuss the importance of championing local farmers.
Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia
 

Southeast Asian Salad with Thai Basil Dumplings

This plant-forward salad is inspired by a Thai green papaya salad. Chef Toni Sakaguchi from the Culinary Institute of America makes a base of shredded green papaya, and tosses that with shredded purple cabbage and romaine lettuce, and tops it with fried dumplings for a heartier entrée salad.
Get the Southeast Asian Salad recipe here!

Lemongrass Tofu

Lemongrass tofu is intensely flavorful -- packed with fragrant and citrusy lemongrass and crispy golden tofu. This plant-based dish, called đậu hũ sả in Vietnamese, is delicious served with rice or rice noodles. Chef Skyler Hanka from the Culinary Institute of America shows us how she tops the lemongrass tofu with peanuts, cilantro, sliced chilies, and some freshly shaved lemongrass for an added layer of aromatics.
Get the Lemongrass Tofu recipe here!

Crispy Vegetarian Spring Rolls with Tofu and Mushrooms

These crispy Vietnamese spring rolls, or chả giò, are traditionally made filled with vermicelli noodles, wood ear mushrooms, pork and, sometimes, shrimp, though this can vary regionally. Chef Skylar Hanka from the Culinary Institute of America shows us how to make a vegetarian version, filled with tofu and vegetables. In Vietnam, these spring rolls are enjoyed as an appetizer, wrapped in lettuce and herbs before dipping in nước chấm.
Get the Vegetarian Spring Rolls recipe here!

Kimchi Fried Rice with Thai Herbs

Savory and spicy, kimchi fried rice is a popular dish in South Korea that has endless variations. The tart and spicy kimchi, and sweetness and heat of the chili paste make kimchi fried rice a beloved dish all over the world. This vegan take on kimchi fried rice has a bit of an Asian fusion twist, with the addition of Thai herbs and crispy fried egg roll strips for a garnish.
Get the Kimchi Fried Rice recipe here!

Vietnamese Crepes with Teriyaki Tofu: Banh Xeo

Bánh xèo are crispy and savory crepes made with rice flour that are a popular street food in southern Vietnam. Bánh xèo literally means “sizzling pancake” in Vietnamese and refers to the sizzling sound when the rice batter is poured onto the hot skillet. The crepes are stuffed with all sorts of ingredients, such as pork, prawns, mung beans, and bean sprouts. Chef Toni Sakaguchi from the Culinary Institute of America shows us a plant-forward version stuffed with mushrooms, bean sprouts, and tofu.
Get the Banh Xeo recipe here! 

Cooking and Pairing Tips with Olive Oil Tour Guide Johnny Madge

Johnny Madge, an international olive oil expert, judge, and guide, has been leading olive oil tours since 2008. From featuring olive oils on the menu of his former Italian restaurant to offering guided tastings at his wife’s café in Spain, Johnny has dedicated his career to exploring the flavors and nuances of high-quality olive oil.
In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Johnny shares expert tips on pairing olive oils with different ingredients—like enhancing cannellini beans with a bitter, pungent oil—and explains the art of co-milled oils, where olives are pressed together with lemons, oranges, or chilies to create unique flavor profiles.
This video was produced by The Culinary Institute of America as an industry service to the International Olive Council.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Why Olive Oil Belongs in Soul Food with Tanya Holland

Tanya Holland—celebrity chef, cookbook author, entrepreneur, and founder of the acclaimed Brown Sugar Kitchen in Oakland—shares how she brings olive oil into the world of modern soul food. While many don’t traditionally associate olive oil with soul food, Tanya embraces it to make her dishes both healthier and more flavorful. From olive oil–based marinades, sauces, and vinaigrettes to sautéing collard greens in olive oil instead of lard or butter, she shows how this ingredient can elevate classic dishes.
In conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Tanya discusses the role of olive oil in the soul food kitchen and opportunities for growth within the foodservice industry. She advocates for more restaurants to use high-quality olive oil—especially in salad dressings—and to move away from industrial pre-made options.
This video was produced by The Culinary Institute of America as an industry service to the International Olive Council.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen