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VSA-LSU Cookbook

Recipe List


Che Thai

Che Thai


  • 1 can of toddy palms

  • 1 can of jackfruit

  • 1 jar of coconut jelly

  • 1 can of grass jelly

  • 1 can of lychee

  • 1 can of longan

  • 1 quart of half and half

  • Whole milk


  1. Open each can

  2. Drain out all of the syrup of each can with the exception of 1 or 2 cans. (Don't matter which one)

  3. Cut the fruit and jellies into bite-size pieces.

  4. Pour the diced fruit and jellies into a big bowl along with the 1 or 2 cans of syrup of your choice.

  5. Pour the quart of half and half over everything.

  6. Add the whole milk until the che reaches a milky consistency or until all the fruit and jellies are covered.

Mi Xao

Mi Xao


  1. Mix the following ingredients in a bowl:

    • oyster sauce, soy sauce, garlic powder, pepper, sugar, sesame oil, water​

  2. Boil the pack of noodles until al dente (or firm to the bite)

  3. Cut however much protein and vegetables you want. This includes the carrots, celery, broccoli, onion, cabbage and chicken. 

  4. Blanch the vegetables in boiling water and chill in ice bath

  5. Mince 1-2 cloves of garlic

  6. pan fry minced garlic and noodles in 2 tbsp of olive oil

  7. Stir fry onion and chicken and once chicken is cooked, stir fry the vegetables 

  8. Add noodles to the stir fry and pour the sauce in. 


  • 1 pack of mi (thin egg noodles)

  • 2 tbsp of olive oil

  • 1.5 tbsp soy sauce

  • 1 tbsp water

  • 3 tbsp oyster sauce

  • 1 tsp garlic powder

  • 1 /2 tsp pepper

  • 1/2 tsp sesame oil 

  • 1tsp sugar

  • 3 carrots

  • 3 stalks celery

  • 2 cloves of garlic

  • 1/2 onion

  • napa cabbage

  • chicken breast

  • broccoli

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