B: This week, we welcome back Chef Bui Ngoc Quynh, who we call Chef Q. She’s known for her plant-based creations and her thoughtful approach to cooking. Chef Q earned a plant-based nutrition certificate from Cornell University, trained in raw vegan cuisine at Living Light, and is proud to be the first Vietnamese female plant-based chef to graduate from Le Cordon Bleu.

Chef Bui Ngoc Quynh, known as Chef Q (Photo: Chef Q)

A: In today’s episode, she shares a creative, zero-waste, plant-based take on traditional Vietnamese comfort food, veggie fritters. Chef Q said: “Don’t throw the juice pulp away. It pains me that one third of all food produced each year is wasted. As a chef and also an influencer, I want to help reduce food waste. For example, I used the juice pulp to bake muffins. They’re my go-to breakfast. The pulp adds both texture and flavor.”

A: For Chef Q, what many would throw away becomes the foundation for something nourishing and delicious. In this dish, the juice pulp is just the start. Chef Q said: “Now, I have some steamed lentils and mung beans here. I’m going to tear up some oyster mushrooms into small pieces. Add some sweet corn if you want a little sweetness. And of course, Vietnamese people never say no to herbs and greens! These veggie fritters are inspired by Vietnamese fish cake. I’m using nori sheets to bring in that ocean flavor. As for the binder, you can use any root starch, or just cornstarch. It works just fine. Mix everything well. I can already smell the sea from the nori.”

Zero-waste comfort: veggie fritters with Chef Q

A: For Chef Q, it’s the kind of food that fits easily into everyday life, simple, adaptable, and full of things she already has on hand.

B: Chef Q told us more about why this recipe works so well at home: “For seasoning, you don’t need much, just a bit of tamari, some vegan seasoning powder, a little pepper. Mix again. Once everything is well combined, use a tablespoon to scoop and shape into small patties. They make such beautiful fritters. I don’t know about you, but I love comfort food, especially food that goes with rice. You can eat pasta or pizza, but for me, life without rice? Unthinkable. That’s a Vietnamese, and honestly, an Asian thing.”

A: Like many of us, Chef Q finds comfort in a bowl of rice. Her cooking reflects that sense of home, even when the ingredients are entirely plant-based.

B: And for those just starting a plant-based dishes, she has a few tips: “If you’re starting a vegan journey and don’t know where to begin, try replacing familiar ingredients with beans, lentils, and tempeh. You can always bake these fritters to reduce oil. But sometimes, you just need to indulge. Fried food hits different, it’s just better! Once they’re golden and crispy, flip them. It only takes a few minutes.”

A:It’s a recipe that’s flexible and friendly even if you’re new to plant-based cooking. You can keep it simple, or experiment with what you have on hand.

B: And if you're someone who enjoys making the food look as good as it tastes, Chef Q has a few easy tips to elevate the plating. Here’s how she puts it: “If you’re cooking at home, you can simply serve the fritters on a plate. But today, I want to go a bit fancier with the plating. I’ve got some asparagus and cucumber slices here. Just roll them up. It’s not complicated at all. You can easily do this at home. Add some little edible flowers—so cute! Just a drizzle of sauce. This is my spontaneous plating. Crispy on the outside, juicy and chewy on the inside, so much flavor.”

A: A dish made with care, from leftovers and pantry staples turned into something comforting, beautiful, and full of flavor.

B: Thanks to Chef Q for sharing both the recipe and the inspiration behind it. Her way of cooking reminds us that food can be thoughtful without being complicated.

 A: We hope today’s story gave you something new to try or just a fresh way to look at familiar ingredients. If you do make these fritters at home, let us know! We’d love to hear how you make the recipe your own.

B: Thanks for listening and we will be back with more interesting recipes.