Student, Chef

June 2026

At a Dolci event in March, recent graduate Kurt Le ’26 took on the role of head chef and showcased some of his favourite Vietnamese dishes, including spring rolls, poached chicken and sticky rice, sweet and sour catfish soup, and chè ba màu. The dinner was also a belated celebration of the Vietnamese New Year, and Le gifted each diner a charm of their respective zodiac animal—which he laser-cut himself.

Enjoy some of the recipes that Le used:

Chili-Salt Shrimp Satay

10 servings when used as summer roll filling

Instructions

1. In a sealed bag or bowl, mix lime juice, lime zest, olive oil, lemongrass, garlic and Thai chili pepper. Dissolve honey and sugar in a little hot water, then add to the marinade. Mix in uncooked shrimp. Let marinate in fridge for no more than 1 hour.
2. Preheat grill or a pan to medium heat. Brush surface with oil or non-stick spray after it has gotten hot.
3. Remove any excess lemongrass from shrimp, then place on grill/pan for 2-3 minutes per side until cooked through.
4. Remove shrimp from heat and let cool. 
5. Continue to oil the cooking surface between each batch of shrimp.
6. For presentation, cut cooled shrimp in half and plate in a circular or flower-like pattern with the color side up.

Gà Luộc (Poached Chicken)

5 servings
Based on recipe by Vicky Pham

1. Start by trimming off the excess fat located on the underside of the chicken and set it aside to render later. Clean the chicken thoroughly by rubbing it inside and out with a generous amount of coarse sea salt (about 1 tablespoon). If the chicken comes with a gizzard and other internal organs, wash those as well.

2. Peel the shallot and slice into thick wedges. Leave the peel on the ginger and cut it into thick coins. Give each coin a good smash to help release its aroma. Wash the green onions and leave them whole. Stuff the shallot wedges, smashed ginger coins, green onions, and any internal organs inside the cavity of the chicken. Stuff the chicken legs into the cavity to hold all the stuffing inside, or you can tie it with cooking twine or use wooden skewers to close.
3. Using a large pot with a lid, bring enough water to cover the chicken to a boil. Hold the chicken by the neck and dunk it in slowly to tighten the skin. Do this three times to ensure all areas of the chicken are touched by the hot water. Carefully lower the chicken into the boiling water, reduce the heat to a gentle simmer, and cover. Let it cook for 20 minutes on the lowest simmer. Turn for even cooking, if needed. Turn off the heat and let it continue to cook with the residual heat for 10 additional minutes.
4. Once cooked, remove and transfer to an ice bath to stop the cooking. Let it sit for 15 more minutes, then pat dry.
5. Render down the chicken fat on a separate pot, turn off the heat and add a small amount of turmeric powder. Mix well. Brush the yellow oil on the poach chicken for a beautiful shiny look.
6. Chop the entire chicken into small pieces for easy eating and plate. Garnish with green onions, cilantro and/or lime leaves. Serve with cucumber and tomato or pickled carrots and daikon.

Chè Ba Màu (Tricolor Dessert)

4 servings

Preparation

Pandan Jelly

1. Combine 3 cups of water with agar agar powder in a saucepan. Let the agar agar bloom for 15 minutes.
2. Add pandan flavoring and 3 tsp of sugar. Stir and turn the heat to high. Continually stir until the liquid boils. Lower heat and simmer for 1 minute.
3. Pour into a dish and let it cool to room temperature. I used a 7.5 x 5.5 inch glass dish.
4. Cover and refrigerate for 1 hour. Slice the jelly into strips and store in refrigerator until ready to assemble.

Adzuki Beans

1. Soak the beans in water overnight. 
2. Drain the beans and combine with 2 cups of water in a small saucepan. Bring it to a boil. Cover and let simmer for 45 minutes–1 hour until the beans are soft.
3. Stir in 3 tsp of sugar, then remove from heat.
4. Let cool and store in refrigerator until ready for assembly.

Mung Beans 

1. Combine mung beans and 1 cup of water in a saucepan. Bring to a boil and simmer for 10 minutes until the mung beans are soft.
2. Add 3 tsp of sugar and remove from heat. 
3. Use an immersion blender to purée the beans into a thick paste. 
4. Let cool and store in refrigerator until ready for assembly.

Coconut Sauce

1. Heat coconut milk in a saucepan until it starts to boil. 
2. Add 3 tsp of sugar and simmer for another 2–3 minutes. Watch the sauce carefully and remove from heat before it starts to brown.
3. Let sauce cool to room temperature and chill in fridge until assembly.

Assembly

1. Layer the mung beans, adzuki beans, and pandan jelly in glasses. 
2. Top with coconut sauce and serve.