(VOVWORLD) - December has arrived, bringing with it a gentle chill and that unmistakable sparkle of the holiday season. It’s the time of year when many of us are drawn back into the kitchen, craving something warm, sweet, and comforting. And nothing captures the spirit of Christmas quite like a batch of freshly baked cookies. Today, we’re adding a modern twist to this timeless tradition with a plant-based recipe that’s simple, festive, and full of heart. Guiding us through it is Chef Bui Ngoc Quynh, AKA Chef Q, a chef dedicated to plant-based cuisine and mindful cooking.

(VOVWORLD) - Today, we’ll be introducing a dessert that has been receiving growing attention among those who enjoy sweets, but are also looking for lighter and healthier options. It’s the salted egg sponge cake, recreated in a keto-friendly version by baker Thu Van in Hanoi. Her salted egg sponge cake shows that enjoying healthier desserts doesn’t mean giving up sweetness or pleasure. With careful planning and creativity, it’s possible to indulge without compromising your diet.

(VOVWORLD) - Today, we will explore a sweet treat that melts in your mouth and also warms your heart, a candy with a name as beautiful as its taste: Happiness Candy! Also known internationally as Nougat, this chewy, nutty confection has become increasingly popular in Vietnam, especially during the festive season. To learn more about this delightful candy, we spoke with food blogger HuongThao, who has made a name for herself through her love of homemade sweets.

(VOVWORLD) - In Japan, salted sakura blossoms are often used in tea or rice to capture the fleeting beauty of spring. Foodblogger Huong Thao, fascinated by edible flowers, reimagined this custom into a cookie that pairs perfectly with tea, coffee, or even as a delicate gift.The result is a treat that feels seasonal but is enjoyed year-round, during Lunar New Year, weddings, birthdays, or quiet afternoons with family and friends. Imagine a buttery cookie base, finished with a blossom pressed onto its surface, looking as if it has bloomed just for you.

(VOVWORLD) - For many, mooncakes are a sweet treat for reunion. But since most of them are rich in sugar and flour, they can be off-limits for people on special diets. That’s why some bakers are looking for new ways to make this traditional treat more inclusive. One of them is Ms. Thu Vân, founder of a small bakery on Hoang Van Thai Street in Hanoi. Today, her creations, keto mooncakes, are bringing joy to many who thought they would have to miss out on sweet treats altogether.

(VOVWORLD) - These days, more and more young people in Vietnam are paying attention to healthier eating habits, even when it comes to enjoying sweet treats. That’s why bakeries are starting offering low-carb and keto-friendly cakes. Joining us is Ms. Thu Van, the founder of a small bakery in Hoang Van Thai street, Hanoi which specializes in keto and low-carb cakes for people with special diets, including those with diabetes. Today, she’s here with us to share one of those creations with tiramisu being among the best sellers.

(VOVWORLD) - 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. In today’s episode, she shares a creative, zero-waste, plant-based take on traditional Vietnamese comfort food, veggie fritters.

(VOVWORLD) - When talking about the northwestern mountains, it’s impossible to ignore the spices and ingredients that are gifts of nature here. Mushrooms are an ingredient that local ethnic communities commonly use for soups, stews, stir-fries, and braised dishes. In his book on sustainable plant-based cooking “An Xanh Song Lanh (Eat Green and Live Healthily)”, chef Tran Le Thanh Thien chose to showcase the rich fragrance and delicate, naturally sweet flavor of wild shiitake mushrooms in a special dish he calls Dien Bien Mushroom Hot Pot.

(VOVWORLD) - Huong Thao is a food blogger, a food stylist, and the author of two beautiful books: The Red Strawberry Garden and Wandering Bread. Her love for home baking has grown into something much more: a quiet commitment to making food that’s natural, nourishing, and deeply personal. Thao now works in her small home kitchen in Ho Chi Minh City, focusing on simple recipes made with care. Among her creations, a golden, fragrant pineapple cake has captured the hearts of many.

(VOVWORLD) - Today, we’ll continue our journey to explore natural ingredients from the North to the South, which are featured in the sustainable plant-based culinary book “An Xanh Song Lanh (Eat Green and Live Healthily)” by chef Tran Le Thanh Thien.