x

75% of people globally want unbiased news (Pew Research) but are concerned they're not getting that.

Get balanced coverage with Symby. See how stories are covered across diverse outlets and spot when one side covers a story the other skips.

PODCAST

The Culinary Institute of America

Videos from The Culinary Institute of America

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

arts food

All Episodes

7:09

Chef Luke Nguyen Talks Plant-Forward Vietnamese Cooking

The Culinary Institute of America ·

2026/01/18

Chef Luke Nguyen is a restaurateur, author, and television show host on multiple series, including Luke Nguyen's Vietnam and Master Chef Australia. He talks to Chef Mai Pham of Lemon Grass Restaurant about cooking creative plant-forward dishes at his restaurant Vietnam House in Ho Chi Minh City.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

7:23

Phillipe Le Bourhis Talks Sustainable Hospitality at...

The Culinary Institute of America ·

2026/01/17

Phillipe Le Bourhis is general manager at Hotel des Arts Saigon, MGallery Hotel, in Hồ Chí Minh, Vietnam and talks about his hospitality philosophy and serving sustainable meals to his international guests. The hotel includes two restaurants – the Saigon Kitchen, which serves buffet-style dining, and the Albion, which serves modern British cuisine. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

8:53

Goi Buoi: Vietnamese Pomelo Salad with Tofu and Peanuts

The Culinary Institute of America ·

2026/01/16

Goi buoi, or Vietnamese pomelo salad, is a refreshing blend of juicy pomelo, mint, chili, crunchy fried shallots and toasted peanuts. Pomelos are the largest member of the citrus fruit family, and a Southeast Asian cousin of the grapefruit. Executive Chef Benoit Leloup and Junior Sous Chef, Hoang Long from Hotel des Arts Saigon show Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA how they make this delicious salad.Watch the full series at:

en

13:05

Gỏi cuốn: Vietnamese Fresh Spring Rolls

The Culinary Institute of America ·

2026/01/15

These vegetarian gỏi cuốn or fresh Vietnamese spring rolls contain rice vermicelli noodles, mushrooms, herbs and vegetables in a rice paper wrapper. They are served with a peanut dipping sauce. Executive Chef Benoit Leloup and Junior Sous Chef, Hoang Long from Hotel des Arts Saigon show Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA how they make this delicious appetizer.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

11:04

Vietnamese Vegetable Curry with Fried Tofu and Peanuts

The Culinary Institute of America ·

2026/01/14

This Vietnamese vegetable curry is made with coconut milk, red curry paste, lemongrass, fried tofu, and eggplant. The curry’s toppings include peanuts, fried shallots, shaved raw onions, fresh herbs and a rice cracker. Executive Chef Benoit Leloup and Junior Sous Chef Hoang Long from Hotel des Arts Saigon are joined by Mai Pham from Lemon Grass Restaurant to give us a lesson in Vietnamese curry from The Albion restaurant kitchen at MGallery Hotel in Hồ Chí Minh in Vietnam.Watch the full series at:

en

7:21

Bánh Cuốn at Vietnam’s Ben Thanh Market

The Culinary Institute of America ·

2026/01/13

Bánh cuốn are an iconic dish of Vietnam. The thin rice batter is prepared like a crepe, and filled with a mixture of ground pork, minced wood ear mushrooms, and minced shallots. The rolls are served with poached bean sprouts, herbs, cucumbers, chả lụa (Vietnamese pork sausage), with nước chấm dipping sauce. Chef Mai Pham of Lemon Grass Restaurant is joined by Executive Chef Benoit Leloup, Hotel des Arts Saigon to experience these delicious rolls at Ben Thanh Market in Hồ Chí Minh City in Vietnam

en

3:20

Food Stalls at Vietnam’s Ben Thanh Market

The Culinary Institute of America ·

2026/01/12

Explore the best food stalls at Vietnam’s Ben Thanh Market in Ho Chi Min City with Chef Mai Pham of Lemon Grass Restaurant and Executive Chef Benoit Leloup from Hotel des Arts Saigon. They try bún thịt nướng, or noodles with grilled meat at Xuân Mai as well as shrimp on sugar cane, both served in fresh and aromatic herbs. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

6:11

Fruit at Vietnam’s Ben Thanh Market

The Culinary Institute of America ·

2026/01/11

Chef Mai Pham of Lemon Grass Restaurant is joined by Executive Chef Benoit Leloup, Hotel des Arts Saigon to tour Ben Thanh Market in Hồ Chí Minh City in Vietnam. They stop at Xuan Mai for some prawn bun, we see the proper way to enjoy Vietnamese spring rolls, and enjoy some freshly squeezed juices. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

6:04

Vietnamese Herbs at Ben Thanh Market

The Culinary Institute of America ·

2026/01/10

The central market of Hồ Chí Minh City in Vietnam, Ben Thanh Market has over 1,500 booths selling items ranging from fresh produce, juices, and food, to apparel and fabric. Chef Mai Pham of Lemon Grass Restaurant is joined by Executive Chef Benoit Leloup, Hotel des Arts Saigon to tour the market’s fresh produce. Chef Mai shows us the specialty herbs of the Vietnamese kitchen, including red perilla, saw tooth herb (also known as culantro), and dill.Watch the full series at:

en

6:52

Vietnamese Lemongrass Tofu with Peanuts

The Culinary Institute of America ·

2026/01/09

Vietnamese lemongrass tofu with peanuts is intensely flavorful and harnesses the fresh, citrusy notes of lemongrass. Mai Pham from Lemon Grass Restaurant in Sacramento, CA shows us how she makes this dish, and thinks that whether you love or hate tofu, you will love this dish!Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

6:41

Vietnamese Clay Pot with Shrimp and Tofu

The Culinary Institute of America ·

2026/01/08

While very rare in western recipes, in Vietnamese cooking, mixing tofu with an animal protein is very common, and makes a great combination of flavors and textures. Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA shows us how to make this traditional Vietnamese clay pot with shrimp and tofu.Chef Mai explains that a chảo đất or clay pot dish, is an important part of a Vietnamese family meal, and also a convenient cooking vessel—because it’s used to cook the dish from start to finish and

en

6:25

Gỏi Gá: Vietnamese Chicken Salad with Tofu and Peanuts

The Culinary Institute of America ·

2026/01/07

Chef Mai Pham from Lemon Grass Restaurant in Sacramento, CA, makes a classic Vietnamese dish: Gỏi Gá or Vietnamese chicken salad with tofu and peanuts. With crispy cabbage, herbs, and a tangy dressing, this salad is refreshing and delicious.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

6:18

Vegetarian Temple Restaurant at Vĩnh Nghiêm Pagoda

The Culinary Institute of America ·

2026/01/06

Chef Yen Nguyen serves only vegetarian food at her Temple Restaurant at Buddhist Vĩnh Nghiêm Pagoda in Ho Chi Min City, Vietnam. She shares some of her most popular dishes with Chef Mai Pham from Lemon Grass Restaurant. Her peanut stir-fry, seaweed fried rice, fried mushrooms, lemongrass tofu, and spring rolls are the biggest hits on her menu.Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

en

10:25

Vegetarian Pho with Tofu and Mushrooms

The Culinary Institute of America ·

2026/01/05

Chef Cam Van and Mai Pham show us how to make a vegan version of Vietnamese pho. This deeply flavorful and carefully balanced vegetable broth is made with charred onions and garlic, salted radish, cinnamon, cardamom, star anise, coriander, fennel, and cloves. The broth is ladled over fried tofu, oyster mushrooms, vegetarian tofu “sausage,” and rice noodles. Nguyen Dzoan Cam Van is a household name in Vietnam, and considered Vietnam's "national chef" for her role on her popular cooking show “Kheo Tay

en

6:22

Vietnamese Clay Pot with Tofu and Peanuts

The Culinary Institute of America ·

2026/01/04

Chef Cam Van shows us how to make a classic Vietnamese dish -- Vietnamese clay pot with tofu and peanuts -- which she prepares with Chef Mai Pham from Lemon Grass Restaurant.Ordained as a Buddhist monk in 2019, Nguyen Dzoan Cam Van has since focused on teaching vegetarian cooking. The Spice Garden is a cooking school in Củ Chi, a rural district of Ho Chi Minh City in Vietnam where Cam Van now teaches her cooking classes. Watch the full series at:

en

7:38

Jicama and Tofu Spring Rolls with Peanut Sauce

The Culinary Institute of America ·

2026/01/03

These vegan Vietnamese spring rolls are filled with sautéed jicama, fried tofu, mint, perilla, and sautéed radishes, and served with a peanut dipping sauce. Chef Cam Van shows us how to make this popular Vietnamese street food, which she prepares with Chef Mai Pham from Lemon Grass Restaurant. Ordained as a Buddhist monk in 2019, Nguyen Dzoan Cam Van has since focused on teaching vegetarian cooking. The Spice Garden is a cooking school in Củ Chi, a rural district of Ho Chi Minh City in Vietnam where

en

4:06

Nguyen Dzoan Cam Van Talks Buddhism and Eating...

The Culinary Institute of America ·

2026/01/02

Nguyen Dzoan Cam Van is a household name in Vietnam, and considered Vietnam's "national chef" for her role on her popular cooking show “Kheo Tay Hay Lam.” The famous cooking teacher was ordained as a Buddhist monk in 2019, and she has since focused on teaching vegetarian cooking. The Spice Garden is a cooking school in Củ Chi, a rural district of Ho Chi Minh City in Vietnam where Cam Van now teaches her cooking classes. She discusses how eating a vegetarian diet aligns with the Buddhist philosophy

en

5:07

Introduction to The Plant-Forward Kitchen: Southeast...

The Culinary Institute of America ·

2026/01/01

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

en

2:30

Southeast Asian Salad with Thai Basil Dumplings

The Culinary Institute of America ·

2025/12/23

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!

en

1:55

Lemongrass Tofu

The Culinary Institute of America ·

2025/12/22

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!

en

684 results

Similar Podcasts

Start The Breakthrough Full Audiobook Now, Thriller Fans!

thebookvoice.com

Get Hooked On The Life-Enhancing Full Audiobook Experience!

thebookvoice.com

西四五条

主播郑捕头

Podcast Patapoe

0d0a

On Mic Podcast

Jordan Rich