Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
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This Oniony, Garlicky Herb Packet Is So Delicious, I Sprinkle It on Everything
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Serious Eats
Growing up, I always knew something good was coming when I detected the scent of garlic and onion wafting from the kitchen. It meant that my mom was starting on one of her dishes, and a chorus of aromatics was sure to follow. Vietnamese cooking is filled with flavorful herbs and spices like star anise and lemongrass, but củ nén, an allium grown in the country’s central region, is a staple that I personally think goes well with anything. It tastes like a hybrid of garlic and shallots, lending a sweet yet savory note to noodle dishes, soups, or braises. Vân Vân’s củ nén, aptly named Bang Bang Onion, is sourced directly from farmers in Vietnam and adds depths of flavor to everything I sprinkle it on.
Why I Love Vân Vân Bang Bang Onion
It Tastes Good on Everything
Serious Eats
Củ nén was never easily accessible to me and my family (unless a relative brought bags of it back from Vietnam) until Vân Vân came into my life. Bang Bang Onion allows me to do more than just recreate my favorite childhood dishes (like mì quảng). Ever since I got my hands on this herb packet, I’ve been using it nearly every time I cook a meal. It goes into my weeknight stir-fries and weekend dumplings, and I even top my salads with a quick shake of Bang Bang Onion. It’s also great on congee in lieu of crispy shallots and adds the perfect garlicky, oniony aroma to noodle soups.
It’s Super Easy to Use
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Vân Vân’s dehydrated herbs can all be bloomed in water for a couple of minutes before draining and tossing into a pan. However, I like a bit of toastiness to the herb, so I skip the rehydration altogether and shake the packet with reckless abandon over everything I cook. When I’m caught without fresh garlic or onions at home, my Bang Bang Onion seasoning comes to the rescue to add that extra kick to my dishes. Even when I do have fresh garlic and onions available, I sometimes use the packet anyway to speed up the cooking process without cutting any corners on flavor.
Do I Recommend It?
Vân Vân Bang Bang Onion
Van Van
Now I may be biased because, well, I’m Vietnamese and Bang Bang Onion lets me enjoy flavors from my childhood that I otherwise wouldn’t be able to access very easily. But, since incorporating the herb into my daily cooking, I’ve found that it's a versatile seasoning for a myriad of dishes, including, but not limited to, salads, soups, stir-fried noodles, and more. (And it ends up being cheaper than fresh alliums, too.)
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Serious Eats / Nader Mehravari Baklava is indispensable to the Persian culinary landscape, just as it is to other baklava-loving cultures from Armenia and Azerbaijan to Lebanon and Syria and over to Turkey and Greece. The most common iterations of traditional baklava feature layers of buttery phyllo dough and nuts drenched in simple syrup or honey. And if you are a fan of traditional baklava—regardless of the cultural origin of the particular iteration—you will likely agree with me that the process of making this crunchy and nutty dessert is a bit involved, and can be intimidating to make for those less acquainted. But this Persian baklava–inspired cake—a confection that’s well known throughout the Persian diaspora—is a great way to enjoy the best qualities of baklava, within a simpler-to-prepare cake. While this rich, dense, syrupy cake is less complicated to prepare than baklava, it still delivers the aromas, flavors, textures, and appearance that should satisfy most baklava ...
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