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 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 Cay

Bánh Cáy

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

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 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 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 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 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 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.

Banh Phong Tom

Bánh Phồng Tôm

Bánh phồng tôm is the Vietnamese prawn cracker, a deep-fried snack made with flour and prawn meat.

Banh Phu The

Bánh Phu Thê

Bánh phu thê is a Vietnamese steamed cake that hails from the northern region and is usually served at weddings.

Banh Pia

Bánh Pía

Bánh pía is a Vietnamese treat featuring a flaky pastry crust and various sweet or savory fillings.

Banh Ran

Bánh Rán

Bánh rán is a Vietnamese deep-fried glutinous rice ball coated in sesame seeds and filled with a savory mix of ground pork or sweet mung bean paste that is enjoyed as a snack.

Banh Re

Bánh Rế

Bánh rế is a Vietnamese sweet snack made from deep-fried sweet potatoes, often coated in sugar syrup, and is popular in the Southern region of Vietnam.

Banh Tieu

Bánh Tiêu

Bánh tiêu is a Vietnamese hollow doughnut that is deep-fried and coated with sesame seeds.

Banh Trang Tron

Bánh Tráng Trộn

Bánh tráng trộn is a Vietnamese street food prepared by mixing rice paper strips with savory ingredients and condiments.

Banh Tro

Bánh Tro

Bánh tro is a traditional Vietnamese pyramidal dumpling made from glutinous rice soaked in ash water.

Banh U

Bánh Ú

Bánh ú is a Vietnamese glutinous rice dumpling, savored in sweet or savory varieties and significant in Tết Đoan Ngọ.

Bo 7 Mon

Bò 7 Món

Bò 7 món is a popular beef course in Southern Vietnam that features seven dishes, all made with beef as the main focus.

Bo Bia

Bò Bía

Bò bía is a Vietnamese spring roll with vegetables, Chinese sausage, and egg, wrapped in a thin crepe and served with a sweet sauce.

Bun Bung

Bún Bung (Bún Sườn Dọc Mùng)

Bún bung is a Vietnamese noodle soup from the northern region, made with pork ribs, pork trotters, many vegetables, and a flavorful broth.

Bun Ca

Bún Cá

Bún cá is a fish soup noodle dish with fried pieces of fish on top and a flavorful broth that covers thin rice noodles.

Bun Ca Cham

Bún Cá Chấm

Bún cá chấm is a Hanoian dish in Vietnam that serves golden fried fish with rice noodles, fish sauce, and a bowl of soup.

Bun Do

Bún Đỏ

Bún đỏ is a unique Buon Ma Thuot noodle soup in Vietnam, including red-colored noodles, richly flavored broth, and toppings.

Bun Gio

Bún Giò

Bún giò is a Vietnamese dish that consists of rice noodles, pork trotters and bones, and a clear and savory broth.

Bun Mam

Bún Mắm

Bún mắm is a Vietnamese dish that consists of rice noodles, various toppings, and a fermented fish broth.

Bun Mam Nem

Bún Mắm Nêm

Bún mắm nêm is a Vietnamese noodle salad featuring fermented fish sauce, fresh herbs, and toppings.

Bun Mang Vit

Bún Măng Vịt

Bún măng vịt is a Vietnamese dish that consists of rice vermicelli, duck meat, bamboo shoots, and a clear, balanced broth.

Bun Moc

Bún Mọc

Bún mọc is a Vietnamese noodle dish from the Moc village, made using a pork base with pork baby back ribs, auricularia auricula, ground meat, morning glory, coriander, and lime juice.

Bun Oc

Bún Ốc

Bún ốc is a Vietnamese dish originating from Hanoi, Vietnam, made with rice vermicelli noodles, snails, and a clear and savory broth.

Bun Thang

Bún Thang

Bún thang is a Vietnamese noodle soup with roots in Hanoi, consisting of chicken and many other toppings in a clear and flavorful broth.

Bun Thit Nuong

Bún Thịt Nướng

Bún thịt nướng is a Vietnamese dish from the southern region, consisting of rice vermicelli, grilled pork, fresh herbs, and nước chấm.

Bun Xao

Bún Xào

Bún xào is a Vietnamese stir-fried noodle dish featuring rice vermicelli, fresh vegetables, and proteins like chicken, beef, or seafood.

Bun Xao Can

Bún Xào Cần

Bún xào cần is a Vietnamese stir-fried stir-fried noodle and celery dish from Cổ Loa, Vietnam.

Bun Xao Thit

Bún Xào Thịt

Bún xào thịt is a Vietnamese stir-fried dish made with rice noodles, thinly sliced meat (like pork or beef), and vegetables.

Ca Kho

Cá Kho

Cá kho is a Vietnamese dish of braised fish in a sweet, salty, and umami sauce made from caramelized sauce and fish sauce.