Truc Tran (Kris)

Truc Tran (Kris)

Senior Food Editor


Hobart and Sydney, Australia and Ho Chi Minh City, Vietnam


  • Hospitality (Commercial Cookery) at TasTAFE
  • Culinary Arts at Kendall College (Australia Branch in Sydney)
  • Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)


Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert
Kris, also known as Truc Tran, is a Vietnamese dedicated food writer and editor with over 9 years of experience. She leads the food section, using her extensive knowledge of world cuisines to create exciting and informative articles. Her articles engage people with different culinary styles from around the world. Kris’s writing shows her deep understanding and respect for various cooking traditions, especially those from Vietnamese cuisine. She has a special talent for blending these with global food trends in her articles. This approach makes her writing more interesting and helps her readers learn about and appreciate a wide range of food cultures.

Key Accomplishments

  • Over 9 years of expertise in the field of food writing and editing.
  • Professional in exploring and writing about global cuisines, including popular street food, national dishes, and high-end culinary experiences.
  • Skilled in blending diverse flavors, cooking methods, and culinary traditions in her writing, reflecting the spirit of various cultures through food and beverages.


Before dedicating herself to the world of gastronomy, Kris was influenced by her grandmother’s heartwarming traditional Vietnamese dishes, sparking her journey into the culinary world. She has traveled extensively, exploring different culinary landscapes, including national cuisines and street food, and integrating these experiences into her writing.

Kris’s articles are more than just food reviews; they are a journey into the heart of each cuisine she explores, inviting readers to experience the world through food.

Personal Interests

Kris is an ardent home cook, taking immense pleasure in experimenting with recipes and techniques. Her current culinary endeavor is perfecting various international dish types, infusing her personal touch into each recipe with unique ingredients.


Kris’s educational path in culinary arts showcases a blend of comprehensive culinary skills and a specific passion on Vietnamese cuisine.

She gained foundational skills from a Diploma of Hospitality (Commercial Cookery) at TasTAFE and deepened her culinary understanding with a Bachelor of Arts in Culinary Arts at Kendall College, Sydney. These qualifications have been crucial in her development in home cooking, recipe development, and baking. Her expertise in Vietnamese cuisine, certified by a Head Chef certificate from HNAAu School, Vietnam, complements her skills, making her an adept food editor.

Kris’s unique educational background equips her for diverse roles, from meal planning to creating cooking videos and evaluating Vietnamese food.

Key Insights into Kris’s Culinary World

What Was Your First Memorable Recipe?

A traditional Vietnamese fresh spring roll, learned from my grandmother.

What Are Your Thoughts on The Future Trends in the Culinary World?

I think future culinary trends are leaning towards sustainability and health, with a focus on plant-based foods, local sourcing, and reducing waste. Technology’s role in cooking and global cuisine fusion is also growing, reflecting a more interconnected world.

What Can’t You Live Without in the Kitchen?

My trusty mortar and pestle – essential for authentic flavors.

Which Dish Do You Enjoy Cooking the Most?

A vibrant Vietnamese Pho – a popular dish, comforting, full of depth, featuring authentic national ingredients, and bringing people together during mealtime.

Can you Mention a Food Trend that Doesn’t Appeal to you much?

Overly intricate fusion dishes. Simplicity often speaks louder in flavors, especially in traditional cuisines.

Dishes and Beverages by Truc Tran (Kris) with Filters

Dishes and Beverages by Truc Tran (Kris) with Filters

Find your favorite dish or beverage:



Bánh includes various Vietnamese cakes, pastries, noodles, etc., often made from rice or wheat flour, and encompassing both sweet and savory varieties; each has unique ingredients, preparation, and cultural value.

Banh Bao

Bánh Bao

Bánh bao is a Vietnamese steamed bun made with yeasted dough and a savory ground pork filling.

Banh Beo

Bánh Bèo

Bánh bèo is a type of small, steamed rice cake from Central Vietnam, often topped with savory ingredients and served with a sweet and spicy fish sauce for dipping.

Banh Bo

Bánh Bò

Bánh bò is a Vietnamese sponge cake, known for its sweet taste and chewy texture with a honeycomb-like interior.

Banh Bong Lan

Bánh Bông Lan

Bánh bông lan is a light and airy Vietnamese sponge cake, often flavored with various ingredients.

Banh Bot Chien

Bánh Bột Chiên

Bánh bột chiên is a Vietnamese dish of Chinese origin, consisting of fried rice flour dough served with pickles and soy sauce.

Banh Bot Loc

Bánh Bột Lọc

Bánh bột lọc is a traditional Vietnamese dumpling made from tapioca flour, typically stuffed with shrimp and pork and wrapped in a translucent dough.

Banh Cam

Bánh Cam

Bánh cam is a Vietnamese deep-fried glutinous rice ball filled with sweet mung bean paste and dipped in sugar syrup.

Banh Can

Bánh Căn

Bánh căn is a Vietnamese mini pancake often found in the central region, featuring rice flour batter and various toppings.

Banh Canh

Bánh Canh

Bánh canh is a Vietnamese noodle soup with thick strands of tapioca or rice noodles, meat toppings, herbs, and broth.

Banh Canh Bot Loc

Bánh Canh Bột Lọc

Bánh canh bột lọc is a Vietnamese thick noodle soup with noodles made using cassava flour or a mix of tapioca and rice flour.

Banh Canh Ca Loc

Bánh Canh Cá Lóc

Bánh canh cá lóc is a rustic Vietnamese noodle soup made with thick rice noodles, snakeheads, and broth.

Banh Canh Cua

Bánh Canh Cua

Bánh canh cua is a Vietnamese noodle soup made with thick noodles, crabs, pork, and a rich broth.

Banh Canh Ga

Bánh Canh Gà

Bánh canh gà is a Vietnamese thick noodle soup with chicken as the main topping.

Banh Canh Gio Heo

Bánh Canh Giò Heo

Bánh canh giò heo is a Vietnamese noodle soup consisting of thick rice noodles and pork knuckles or pork trotters.

Banh Cay

Bánh Cáy

Bánh cáy is a traditional treat from Thai Binh, Vietnam, combining sticky rice with gac and gardenia fruits.

Banh Chung

Bánh Chưng

Bánh chưng is a Vietnamese square sticky rice cake made of glutinous rice, mung beans, and pork, all wrapped in lá dong leaves.

Banh Chuoi

Bánh Chuối

Bánh chuối is a Vietnamese dessert, essentially a sweet banana cake or bread pudding, mainly made with ripe bananas or plantains, rice flour, coconut milk, and sugar.

Banh Com

Bánh Cốm

Bánh cốm is a Vietnamese snack with green glutinous rice and mung bean filling, often used in celebrations and festivals.

Banh Cong

Bánh Cống

Bánh cống is a Vietnamese fried rice flour-based dish hailing from Soc Trang province in the southern region.

Banh Cuon

Bánh Cuốn

Bánh cuốn is a Vietnamese dish hailing from the northern region and consisting of various savory ingredients rolled in thin rice noodle sheets.

Banh Da Cua

Bánh Đa Cua

Bánh đa cua is a Vietnamese noodle soup from Hai Phong, featuring flat rice noodles, crab-and-pork broth, and various toppings.

Banh Da Lon

Bánh Da Lợn

Bánh da lợn is a Vietnamese layered cake that features a soft, chewy texture with typically green and yellow hues.

Banh Dau Xanh

Bánh Đậu Xanh

Bánh đậu xanh is a Vietnamese mung bean pastry usually produced in Hai Duong province.

Banh Duc

Bánh Đúc

Bánh đúc is a traditional Vietnamese cake made from rice flour or tapioca flour and served with various foods.

Banh Duc La Dua

Bánh Đúc Lá Dứa

Bánh đúc lá dứa is a sweet Vietnamese dish made from rice flour, pandan juice, coconut milk, and sugar syrup.

Banh Flan

Bánh Flan

Bánh flan is a beloved Vietnamese dessert made from eggs, milk, and caramel.

Banh Gai

Bánh Gai

Bánh gai is a Vietnamese dessert made from glutinous rice and ramie leaf for a black color.

Banh Giay2

Bánh Giầy

Bánh giầy is a round Vietnamese sticky rice cake made from glutinous rice.

Banh Gio

Bánh Giò

Bánh giò is a Vietnamese steamed savory rice cake wrapped in banana leaves with pork and mushroom filling.

Banh Goi

Bánh Gối

Bánh gối is a Vietnamese crescent-shaped savory pastry filled with ingredients such as minced pork, mushrooms, and noodles.

Banh Hoi

Bánh Hỏi

Bánh hỏi is a Vietnamese side dish prepared by weaving rice vermicelli into flat, rectangular bundles.

Banh Hoi Heo Quay

Bánh Hỏi Heo Quay

Bánh hỏi heo quay is a Vietnamese dish made with woven rice vermicelli, roast pork belly, herbs, and dipping sauce.

Banh Hoi Long Heo

Bánh Hỏi Lòng Heo

Bánh hỏi lòng heo is a Vietnamese dish popular in the central region, made with woven rice vermicelli, boiled pork belly, and pork offal.

Banh Hoi Thit Nuong

Bánh Hỏi Thịt Nướng

Bánh hỏi thịt nướng is a dish in Vietnam that brings together woven rice vermicelli, grilled pork, scallion oil, and Vietnamese dipping sauce.

Banh In

Bánh In

Bánh in is a Vietnamese cake craft from glutinous rice flour, mung beans, and sugar, and shaped by molds.

Banh It

Bánh Ít

Bánh ít is a popular Vietnamese cake made from glutinous rice flour and mung bean using a steaming method.

Banh It Tran

Bánh Ít Trần

Bánh ít trần is a Vietnamese steamed glutinous rice cake hailing from the central and southern regions, usually filled with savory ingredients.

Banh Kep La Dua

Bánh Kẹp Lá Dứa

Bánh kẹp lá dứa is a Vietnamese waffle with harmonious hints of coconut milk and pandan leaves.

Banh Khao

Bánh Khảo

Bánh khảo is a block-shaped cake with an outer layer made of glutinous rice flour and a sweet filling that is derived from the Choang ethnic group.

Banh Khoai

Bánh Khoái

Bánh khoái is a Vietnamese pancake dish originating in Central Vietnam, especially in Thua Thien Hue Province.

Banh Khoai Mi

Bánh Khoai Mì

Bánh khoai mì is a Vietnamese cake made from grated cassava, sugar, and coconut milk, baked until it forms a golden crust.

Banh Khot

Bánh Khọt

Bánh khọt is a Vietnamese savory mini pancake made from rice flour and is topped with shrimp for serving with a dipping sauce.

Banh La Dua

Bánh Lá Dừa

Bánh lá dừa is a Vietnamese cake in the Mekong Delta, made with glutinous rice and wrapped in coconut leaves.

Banh La Mo

Bánh Lá Mơ

Bánh lá mơ is a Vietnamese cake hailing from the Mekong Delta, with rice flour and mơ leaves as the main ingredients.

Banh Mi

Bánh Mì

Bánh mì is a Vietnamese sandwich with meats, pickled veggies, and sauces in a short baguette.

Banh Mi Ga

Bánh Mì Gà

Bánh mì gà is a Vietnamese sandwich made with Vietnamese-style baguettes and chicken.

Banh Nam

Bánh Nậm

Bánh nậm is a Vietnamese dumpling from Central Vietnam, wrapped in banana leaves and made with rice flour, shrimp, and pork.

Banh Nhan

Bánh Nhãn

Bánh nhãn is a Vietnamese crispy fried cake made from glutinous or ordinary rice flour, shaped like a longan fruit.

Banh Pate Chaud

Bánh Pâté Chaud

Bánh pâté chaud is a Vietnamese pastry that consists of a flaky puff pastry shell filled with savory minced meat.