The Culinary Institute of America

Travel with Mai Pham, (pronounced "My fahm") a chef, cookbook author and Vietnamese food authority, through the street-food stalls of Hanoi and the floating markets of the Mekong.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/vietnam/

Singapore: a city, an island, a modern Asian nation. This captivating country at the crossroads of Southeast Asia has multiple identities, countless mysteries and a culture woven from many threads. Now a bustling, orderly metropolis with one of the busiest ports in Asia, Singapore has long been a magnet for people seeking opportunity. The British added Singapore to their crown in 1819, when a young merchant named Thomas Stamford Raffles saw its potential as a trading post and established a British port there. With its prime position on the tip of the Malay Peninsula, on the main sea route between two oceans, Singapore thrived as a commercial outpost, luring Southern Chinese traders and laborers and, later, Indian immigrants. These new arrivals intermarried with the native Malay people, provoking a slow, natural fusion of cultures, religions, architectural style and cuisines. Today, the glamorous Raffles hotel preserves the memory of the visionary who saw Singapore’s potential, and the city’s famous hawker centers preserve the dishes that have emerged from this unique melting pot. KF Seetoh, the author of a popular guide to Singaporean street food and restaurants, gives us a little background on his country’s culinary culture.

These flavor-packed vegetarian Jackfruit Tacos with Spicy Salsa de Tres Chiles and Guacamole, are sure to become a new favorite. The heat of the salsa and warm spices of the jackfruit are nicely balanced with the cooling and creamy guacamole. Jackfruit has become a beloved plant-based staple—its texture makes it the perfect meat substitute in any number of dishes, including in these tacos! Jackfruit adapts really well to whatever flavors you pair it with, and allowing it to rest will help bring out the spices.
Get the recipes and watch the video with captions here!

Breakfast bowls are a healthy and delicious trend with staying power. This beautiful Dragon Fruit Breakfast Bowl is packed with great flavor and colorful functional fruits. For an added crunch, garnish the bowl with toasted coconut and your favorite crispy toppings, like granola, slivered almonds, or sunflower seeds. Your guests will love to start their day with the bright colors and tropical flavors of this Dragon Fruit Breakfast Bowl.
Get the recipe and watch the video with closed captions here!

Moles are part of a family of sauces that come from the Oaxaca and Puebla regions of Mexico, and are known for their rich, complex flavors. This mole recipe features ripe mango, which pairs perfectly with pasilla chiles and spices. Chef Sarah Linkenheil from The Culinary Institute of America uses the mango seeds to flavor the mole.
Get the recipe and watch the video with closed captions here!

Watch as Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make this delicious and antioxidant-loaded mango smoothie with turmeric, green tea, ginger and chia seeds. She garnishes the smoothie with matcha and charcoal powder.
Get the recipe and watch the video with closed captions here!

This Mango Poke Bowl is a delicious vegetarian twist on classic Hawaiian poke. Chef Sarah Linkenheil from The Culinary Institute of America swaps traditional raw tuna with unripe mango, which she marinates with nori, soy sauce, sesame oil, garlic, and ginger.  
Get the recipe and watch the video with closed captions here!

This Pickled Green Mango Relish features unripe mango and adds a zesty kick to a variety of dishes. Try this sweet and savory relish on a burger or deviled eggs, serve it with a shrimp cocktail, or as part of a cheese or charcuterie plate.
Get the recipe and watch the video with closed captions here!