Podcasts about Fish sauce

Send us a textSmelly, salty, savory, the life blood of the Vietnamese, Thais and other southeast Asian peoples. Also a few folks from China, Korea and Japan. We touch upon this crucial condiment in this episode.

Juliette Lee and Murial Whelan say that living next to the old Atlantic Seafood Sauce plant often meant keeping the windows closed to keep out the stench + Banting post-doc scholar Alice Zhu is studying how plastic moves through the ocean, and how it affects marine life such as turtles.

St. Mary's mayor Steve Ryan says crab season hitting its stride + Steve Ryan with an update on St. Mary's abandoned fish sauce plant + Greg Ferrara of the CFIA says oyster dermo is not harmful to humans.

Episode 346 : In this episode the Snobs rant, rave, review, mention in passing and briefly discuss: 00:00:00 Jerry's in Tulsa Oklahoma 00:07:28 email from longtime listener Lindsay 00:08:45 listener retention 00:14:13 Jerry turns his camera on while recording the podcast 00:16:33 Questions from our Discord 00:24:42 Big Mattress Conspiracy 00:26:40 Tariff Talk 00:29:33 Dark Moon  00:39:38 Eclipse Second Dawn for the Galaxy 00:43:05 Cornhole 00:44:56 Enrique update 00:48:30 Jerry is pro Skechers Snobs Con Midwest   Our Patreon: https://www.patreon.com/bgsnobs Follow/join us at: Board Game Snobs Discord https://www.instagram.com/boardgamesnobs/ Board Game Snobs Facebook Group For merch: https://sirmeeple.com/collections/board-game-snobs For questions, comments or general adulation: Send emails to boardgamesnobs@gmail.com

Today we follow a sleuth who has spent over a decade working to solve an epic mystery hiding in plain historical sight: did anyone survive the eruption of Mount Vesuvius in 79AD? Tired of hearing the conventional narrative that every Pompeiian perished without any evidence to back it up, Classicist Steven Tuck decides to look into it himself. Although he is nearly two millennia late to ground zero, he uses all the available evidence to reimagine the disaster from the perspective of the people on the ground. Could anyone have survived the volcano? If they did, could they have survived what came after that: earthquakes, tsunamis, pumice stones hurtling like missiles from the sky? If someone did survive, what happened to them after that??! To find out we have to think, feel and possibly even eat like Ancient Romans. An against-all-odds story of a disaster without warning, a mass disappearance without a trace, and oddly, a particularly stinky fish sauce, care of special guest Chef Samin Nosrat. We have some exciting news! In the “Zoozve” episode, Radiolab named its first-ever quasi-moon, and now it's your turn! Radiolab has teamed up with The International Astronomical Union to launch a global naming contest for one of Earth's quasi-moons. This is your chance to make your mark on the heavens. Submit your name ideas now through September, or vote on your favorites starting in November: https://radiolab.org/moonEPISODE CREDITS: Reported by - Latif Nasserwith help from - Annie McEwen and Ekedi Fausther-KeysProduced by - Annie McEwenRecording help from - Adam HowellVoice acting by - Brandon DaltonOriginal music and sound design contributed by - Jeremy Bloom and Annie McEwenwith mixing help from - Arianne Wackand Hosting Helo from - Sarah QariFact-checking by - Emily Kriegerand Edited by  - Pat WaltersEPISODE CITATIONS:Recipes -Ancient Roman recipe for garum (https://zpr.io/gMNmXcNZUhZg).Read more about garum here (https://zpr.io/4gh939TxCRpZ) or in Sally Grainger's book The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient WorldArticles -On Pliny's letters and the eruption including a reanalysis of the date of the eruption, Peter Foss, Pliny and the Eruption of Vesuvius (https://zpr.io/kQH49ttRawNZ) Documentaries - A recent PBS documentary, Pompeii: The New Dig (https://zpr.io/LV9sWKc4vbQ8) including segments on Steven Tuck's work.Photos and Maps - To trace building locations or names of home owners as well as photos of every square inch of Pompeii: https://pompeiiinpictures.com/pompeiiinpictures/From Steven Tuck: “If someone has an otherwise unbeatable case of insomnia, my preliminary publication of findings is in Reflections: Harbour City Deathscapes in Roman Italy and Beyond” (https://zpr.io/3pETS53A9CtF)Brief description of the casts and casting process of the remains found at Pompeii: https://pompeiisites.org/en/pompeii-map/analysis/the-casts/Maps of the Ancient Roman world that you can use to trace some of the land and sea routes discussed in the episode: https://orbis.stanford.eduSignup for our newsletter! It includes short essays, recommendations, and details about other ways to interact with the show. Sign up (https://radiolab.org/newsletter)!Radiolab is supported by listeners like you. Support Radiolab by becoming a member of The Lab (https://members.radiolab.org/) today.Follow our show on Instagram, X, formerly Twitter and Facebook @radiolab, and share your thoughts with us by emailing radiolab@wnyc.org.Leadership support for Radiolab's science programming is provided by the Gordon and Betty Moore Foundation, Science Sandbox, a Simons Foundation Initiative, and the John Templeton Foundation. Foundational support for Radiolab was provided by the Alfred P. Sloan Foundation.

On today's 6-28-24 Friday show: It's another edition of ‘Chidi's Tweets', we celebrate Chidi's birthday, Uber wants to select people and give them 1,000 dollars for ditching their cars, a massive sinkhole was found on a soccer field, we see what the JV show is doing this weekend, sources say that Ariana Grande is finally in a fulfilled relationship, it's another edition of ‘What the Bleep', Matt Damon was fighting for Ben Affleck to stay sober, there is an AI video of Justin Timberlake drinking a beer from his mug shot, we listened to Megan Thee Stallion's new song ‘Downstairs DJ', we play the Chug Wheel game with fish sauce as the featured item, Selena talks to Paris Hilton, and so much more!  

I adore today's guest, and I think you're going to love this conversation, which explores a range of topics ranging from the evolution of Vietnamese cuisine, to vegetarian cooking, to the illusion of the Mediterranean diet. I speak with Andrea Nguyen, food writer, teacher and author of seven acclaimed books, including her latest, Ever-Green Vietnamese.Andrea shares her background growing up in Vietnam and moving to the United States at the age of six, and how food became an important element of her cultural identity, even as the traditional Vietnamese foods they cooked evolved and changed to fit their American lifestyle. We talk about the evolution of food, how cuisines change, and how the point should never be perfectionism. Andrea also shares her journey to writing Ever-Green Vietnamese, which started with a health scare and ended up bringing her back to her cultural roots. We talk about what it means to live a healthy lifestyle, how this is unique for each person, and how it can be filled with joy and play instead of restriction or regimen. We also talk about the problems with the term,  “Mediterranean Diet,” which dismisses global flavors and ingredients that contribute to a balanced, healthy lifestyle. Andrea's joy is infectious, and I think you're going to walk away not only inspired to try Vietnamese flavors in your own kitchen, but also to explore what “healthy” means to you and to your own unique body. Episode Links:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/* Addrea's Newsletter, Pass the Fish Sauce: https://andreanguyen.substack.com/* Andrea's website: https://www.vietworldkitchen.com/*Find Andrea on Instagram: https://www.instagram.com/andreanguyen88/* Ever-Green Vietnamese: https://amzn.to/44055hr This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

U Minh fish sauce hotpot is one of the top 100 Vietnamese specialties. A hot pot meal, which allows everyone to choose the items they want to eat, is perfect for dinner parties year-round.A: Welcome to “Food Delight” on VOV24/7 with recipes and cooking tips.B: In today's program, we introduce U Minh fish sauce hotpot – one of the top 100 Vietnamese specialties. A hot pot meal, which allows everyone to choose the items they want to eat, is perfect for dinner parties year-round.A: Fish sauce has been around in the southern region of Vietnam since it was first populated. There are countless dishes made with fish sauce but the most outstanding dish is undeniably fish sauce hotpot, which is considered a trademark of U Minh cuisine.B: The hotpot includes a special fish sauce and an abundance of fresh vegetables, such as cabbage, coriander, green bananas, chili, and special local vegetables.A: These special vegetables are wild vegetables that can only be found in U Minh. Additional ingredients used to flavor the fish sauce hotpot are corn, mushrooms, fish, and eel.B: The broth of this hot pot is made from fermented snakeskin gourami, which is very rich and fragrant. Bay Hien, owner of the Dung fish sauce shop, told us her recipe for making fermented fish sauce.He said: “The fish sauce has just two main ingredients: fish and salt. The first and most important step is choosing the fish, which should be fresh, clean, and of a uniform size. After 5 days, when the fish has turned slightly red, add a mixture of boiled sugar water, toasted rice powder, and white wine to the jar to elevate the flavor of the fish. We often add good quality fish sauce to the fermented fish after 2 days, which prevents the fish from getting too dry.” A: Every woman in U Minh knows how to make fish sauce. It is agreed that the better the fish sauce, the tastier the hot pot.B: The flavorful and healthy fish sauce hotpot from U Minh pleases even fussy palates.Mr. Giang Hoang Hon, Director of the Huong Tram Eco-Tourism Area in Khanh An commune, U Minh district, said: “The fish sauce is rich and fragrant. We use fish sauce and coconut water to increase the sweetness of the broth. Many visitors come back to U Minh repeatedly just to eat this fish sauce hot pot. Some ask me to ship the fish sauce and recipe to them so they can make the dish at home.'A: To reduce the strong smell of the fish sauce, some people add minced lemongrass leaf and crushed lemongrass root, fresh coconut water for a fresh, sweet aftertaste, and fresh cow's milk in place of the sugar water to make the finished product thicker and creamier.B: Like durian, many people find the smell of fish sauce hot pot a bit difficult to get used to, but try it once and you might become addicted to its strong, unusual taste. According to Mr. Le Huu Loi, Head of the Culture and Information Office of U Minh district, fish sauce hot pot is a central feature of the culture of U Minh.“In the past, people made fish sauce as a familiar fermented condiment. Then, some local people invented new ways to make the fish sauce and elevated it to a local specialty. When you come to U Minh, try some U Minh fish sauce hotpot, an iconic dish of southern Vietnam,” Loi said. A: For more recipes, visit vovworld.vn/Food-delight, where many recipes are already waiting for you.B: Join us again next week for more ideas to diversify your menu. And now, goodbye!Fish sauce hot pot is a central feature of the culture of U Minh (Photo: VOV) Hosted on Acast. See acast.com/privacy for more information.

Episode 196 Sponsored by: River Road Family Vineyards and Winery Andrea Card, Senior Winemaker & Tim Bodell, Executive Chef at Francis Ford Coppola Winery Wine of the Day: Francis Ford Coppola Diamond Collection Prosecco  In episode 196, we welcome Senior Winemaker Andrea Carr and Executive Chef Tim Bodell from Francis Ford Coppola Winery, where they share insights into their personal journeys and the revamped winery's menu and new wines. We delve into the unique experiences offered at the winery, the communal joy of food and wine, and the advantages of joining the wine club. Additionally, we are thrilled to announce our podcast's Taste Award nomination and give you a sneak peek into the upcoming Spring Wine Trail event. Fast Five: Thai Curry by Renae Perry, from Papapietro Perry Winery Jar of Curry (Red/yellow/green- whichever you prefer)  Coconut Milk- 1 can Fish Sauce- to taste Veggies and/or protein of your choosing (whatever you have around) Rice Sauté the curry for 3-5 minutes, just to get it going Empty can of coconut milk and put a little fish sauce in (to taste)  Put whatever veggies in at this point and cook until the veggies are soft, then put protein in afterward if desired (it cooks much faster than the veggies)  Serve on top of rice  Pairs nicely with a Papapietro Perry Pinot! Links: https://www.francisfordcoppolawinery.com/ https://www.papapietro-perry.com/   Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/        

Umami is more than a buzzword you've heard in the last decade. It's a savory note, a depth of flavor that takes a dish or component and enhances it with that extra pop, and nothing brings that flavor quite like fish sauce.Mark Andelbradt, Executive Chef and Culinary Director, sits with John and Andrea in the stunning Lotus of Siam restaurant in the Red Rock Casino in Las Vegas to talk all things fish sauce. Then we take you around the world where Cuong Pham and Tiffany Pham, the father/daughter duo of Red Boat Fish Sauce, are recording from Vietnam and give us the amazing backstory of how the company was started, grown, and sustained through the years!You can watch our interview with Mark on YouTube HERE! Follow @lotusofsiam @redboatfishsauce @ingredientsinsiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

If for no other reason, listen this week to hear me say "Worcestershire" while looking at the word.This week it's ketchup - and what it was before tomatoes got involved. You'll learn about the history, and find out about all sorts of sauces that can reasonably stand in for the 18th century no sugar versions.A link so you can make your own:Towndends - How to Make Mushroom Ketchup - https://www.youtube.com/watch?v=29u_FejNuksLinks to some podcasts that go deep on Fish Sauce - if you you're interested:Unchefed: https://podcasts.apple.com/us/podcast/unchefed/id1578898329?i=1000563764347Gastropod: https://podcasts.apple.com/us/podcast/gastropod/id918896288?i=1000570523345All those sauces I mentioned:Mushroom Soy Sauce - https://umamicart.com/products/lkk-mushroom-dark-soy-sauceOyster Soy Sauce - https://japanesetaste.com/products/asamurasaki-natural-oyster-soy-sauce-600mlSalsa Lizano - https://www.amazon.com/Lizano-Salsa-Sauce-23-7/dp/B078FHCJG7Kitchen Bouquet - https://www.hiddenvalleykitchens.com/products/kitchen-bouquet/browning-seasoning-sauce/Gravy Master - https://myflavormaster.com/HP Sauce - https://www.hpsauce.co.uk/ Maggi Seasoning - https://www.nestleprofessional.us/maggi/maggi-seasoning-6-x-27-fluid-ouncesKnorr Liquid Seasoning - https://www.knorr.com/ph/knorr-products/knorr-liquid-seasoning/knorr-liquid-seasoning.htmlMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.com Twitter: @THoAFoodInstagram: @THoAFoodPost: @THoAFood

Hey BFFs, welcome back to another episode of the Beer Fish Fanatics Podcast! Cory Weaver, of JB's Fish Sauce and Cory Weaver Outdoors, joins on the show today. We touch on his recent Co-Angler of the Year award in the Bassmasters, Soon to be released secret JB's Fish Sauce for Catfish, and even a little NASCAR Racing ethics. Of course we touch on the upcoming Ice fishing season and Cory's future in Professional Bass Fishing. Grab a beverage, enjoy the episode, and Cheers! Cory Weaver Outdoors: https://www.facebook.com/coryweaveroutdoors JB'S Fish Sauce: https://jbsfishsauce.com/ Thanks to our sponsors! Whisker Seeker Tackle https://whiskerseeker.com/ MaPop Fishing Website, Social Media, and Vendor Products: https://www.mapopfishing.com​ https://www.facebook.com/mpopfishing​ https://www.instagram.com/mapopfishing​ https://twitter.com/mapopfishing Fishing Kit Channel and Social Media: https://www.facebook.com/FishingKitYouTube https://www.instagram.com/fishingkit85​ https://www.youtube.com/c/FishingKit​ https://www.tiktok.com/@fishingkit --- Support this podcast: https://anchor.fm/beerfishfanatics/support

Today we reveal our aches, our pains and our skincare regimens before chatting with Pailin Chongchitnant about the concept of salad and Mama's noodles. Finally, we cope with food (and foot) related injuries with rage screams, moral quandaries and humble brags.CW: Deceased Animal Mention Episode 479: Fish Sauce with Pailin ChongchitnantEpisode 48: Thai Salads 1Episode 456: Pad Thai with Pailin ChongchitnantPailin ChongchitnantSabai : 100 Simple Thai Recipes for Any Day of the WeekInstagramWebsite - Hot Thai KitchenYouTube ChannelMatthew's Now But Wow - How Kyoto Breaks Your Heart, by Florentyna Leow, aka Listener FloryTimothee Chalamet "Tiny Horses" SNL Skit Support Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit

Monday Jan 23rd - St. Mary's Mayor Steve Ryan - Abandoned Fish Sauce Plant A Public Health Threat by VOCM

Hey BFFs, welcome back to another episode of the Beer Fish Fanatics Podcast! Cory Weaver, of JB's Fish Sauce and Cory Weaver Outdoors, joins on the show today. We touch on his recent Co-Angler of the Year award in the Bassmasters, Soon to be released secret JB's Fish Sauce for Catfish, and even a little NASCAR Racing ethics. Of course we touch on the upcoming Ice fishing season and Cory's future in Professional Bass Fishing. Grab a beverage, enjoy the episode, and Cheers!YouTube "Beer Fish Fanatics" Podcast Episode:https://youtu.be/U5k1ym5d0VkPodcast Website and Social Media:https://www.mapopfishing.com/beer-fish-fanatics-podcasthttps://www.tiktok.com/@beerfishfanaticsThanks to our sponsors!Whisker Seeker Tacklehttps://whiskerseeker.com/Download the audio for this episode and more:https://www.buzzsprout.com/993337https://podcasts.apple.com/us/podcast/beer-fishing-fanatics/id1511598870https://open.spotify.com/show/0xqMN6XCWmNm5Pyl7vt5FGhttps://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5idXp6c3Byb3V0LmNvbS85OTMzMzcucnNzhttps://www.iheart.com/podcast/269-beer-fish-fanatics-63122788/MaPop Fishing Website, Social Media, and Vendor Products: https://www.mapopfishing.comhttps://www.facebook.com/mpopfishinghttps://www.instagram.com/mapopfishinghttps://twitter.com/mapopfishingFishing Kit Channel and Social Media:https://www.facebook.com/FishingKitYouTubehttps://www.instagram.com/fishingkit85https://www.youtube.com/c/FishingKithttps://www.tiktok.com/@fishingkit#bassfishing #tournamentfishing #icefishing #fishing #fishingtips #beerandfishing #fishingguide #iowafishing #fishingtips #productdevelopment #customicerods #iowagreatlakes #icefishingtrip #youtubefishing #kayakfishingtesting #fishingonakayak #tournamentfishing #womenfishing #mlftournament #youtubefishing #bassfishing #kayak #catfishguide #fishingguide #catfishing #iowadnr #fishbiologist #icefishing #illinoisfishing #rivercrappies #fishinginstruction #iowagreatlakes #icefishing #fishing #giveaway #icefishing #flatheads #saltwaterfishing #hawaiifishing #deepseafishing #fishingguide #muskies #walleyes #fishresearch #kayaktournamentfishing # kayakfishing #yakfishing #femalefisherman #femalefishing #muskies #musky fishing, #musky lures, #iowadnr #fishingstats #fishknowledge #icefishing #clearlakefishing #fishingguide #yellowbass #bassfish #catfishing #youtubefishing

Join Living the Dream Outdoors Podcast host Bill Cooper and two time Crappie Angler of the Year Kyler Beckmann and Cory Weaver of JB''s Fish Sauce as they cover the On the Hook media camp at Blue Bank Resort on Reelfoot Lake in Tennessee. Too, they discuss the ins and outs of crappie fishing on Truman Lake in Missouri. It's a great episode packed with great information which every crappie angler will want to hear.   

This weeks Shine recipe is from the Hangers in Liss. The vegetables are locally grown from Selina's veg patch. Both a talented gardener and chef to boot. Selina Russell talks to Noni Needs about the joy of the humble squash and experimenting with a recipe to get an extraordinary soup. What you'll need: I.5 Kg Squash – deseeded, rubbed with oil in a baking tray I bulb Garlic, wrapped in foil and placed in with the squash Roast for 30-45 mins at 180 C until soft, then pull off the squash skin and roughly chop, and squeeze the pulp out of the garlic. 2 Chopped onions, fry until soft in a large casserole then add the squash, garlic and all of the following 2 tbsp grated fresh Ginger 3 large Carrots, chopped 2 Chillies, chopped 2tbsp Fish Sauce or Mushroom Soy Sauce 2-3 tbsp Palm or Brown Sugar 1.5L Chicken or Vegetable Stock  Bring to the boil and simmer for 45 minutes, allow to cool, then liquidise before adding the following to taste. 2-5 tbsp Thai Red Curry Paste 1-2 cans Coconut Milk 0.5-1 juice plus rind of Lime Sprinkles A red swirl of Sriracha Sauce then to one side of the dish (so you can still see half the swirl) Finely chopped Spring Onion or Fried Onions Chopped Peanuts (dry toasted in a frying pan) Chopped Coriander Then get your friends round the table to tuck in. Great served with a Naan or Flat Bread to mop up all the juices. Happy Eating.See omnystudio.com/listener for privacy information.

Spencer Bauer and Ryan Tasler talk with Joby Hoskinson Click for Straight Heat Stickers! Click for Bigfoot Bush Craft Fire Starters (Promo Code: spencerbauer) Topics discussed: Migration of Big Uglies; Revenge Trip; The shit show; The boat comes alive; Blow in the pee hole; Tylenol and Gatorade for the win; Bait cycling; Bow fishing; Dry docking crappie; The Red Rock racing stripe; The hunt for a 50; Snake tails; Drastic Plastics; J.B.'s Fish Sauce; Johnston Bait and Tackle; Podcast in a snow bear; Can't find 21 ; And much more! Connect with Spencer, Ryan, and River Certified River Certified on YouTube, Instagram, and Facebook River Certified Merch Email us spencer@rivercertified.com taslerryan@hotmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Spencer Bauer and Ryan Tasler talk with Cory Weaver. Click for Straight Heat Stickers! Click for Bigfoot Bush Craft Fire Starters (Promo Code: spencerbauer) Topics discussed: Spoonbill; Diddy Poles; JB's Fish Sauce; The Chuck Norris of flies; Choosing the perfect rod; You don't mess with the flathead assassin; Dude wipes; Good podcasts; When the strap snaps; Ice fishing fire hazards; The silent T; Life straw for the win; Bait ponds; Good is the enemy of great; Bass are easy to catch; Replaying history can hurt you; And much more! Connect with Spencer, Ryan, and River Certified River Certified on YouTube, Instagram, and Facebook River Certified Merch Email us spencer@rivercertified.com taslerryan@hotmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Xuất phát điểm của đạo diễn Trịnh Đình Lê Minh là những bộ phim ngắn và phim tài liệu, nổi bật có Chung cư của tôi, Ngọn gió về đâu và The Scent of Fish Sauce.Cho đến năm 2018, tác phẩm điện ảnh đầu tiên của anh - Thưa Mẹ Con Đi - mới được ra đời và dành được không ít lời khen từ khán giả. Năm 2021, với Bằng Chứng Vô Hình, anh đạt được danh hiệu “Đạo diễn xuất sắc nhất” tại Liên Hoan Phim Việt Nam lần thứ XXII.Luôn tự tìm kiếm những điều mới mẻ và thử thách, tháng 06/2022, Trịnh Đình Lê Minh công chiếu “Biến phim ở Thư Viên”. Đây là tác phẩm điện ảnh ngắn được chuyển thể từ truyện cùng tên của nhà văn Nguyễn Ngọc Tư và quay hoàn toàn bằng điện thoại. Với bản lĩnh của mình, đạo diễn Trịnh Đình Lê Minh đã mang đến cho khán giả những thước phim sắc nét, chân thật, mộc mạc đầy cảm xúc.Trào lưu sử dụng smartphone để sản xuất nội dung, thậm chí là phim điện ảnh ngày càng phủ sóng rộng rãi. Đánh đổi về chất lượng hình ảnh, việc sử dụng smartphone để quay phim sẽ mang đến những nét đặc biệt nào? Trong thế giới mà công nghệ đang đổi mới từng ngày, các đạo diễn trẻ làm sao để có thể tận dụng được những công cụ này? Cùng chuẩn bị món đồ uống ưa thích và lắng nghe cuộc trò chuyện giữa host Thùy Minh và đạo diễn Trịnh Đình Lê Minh nhé!Đừng quên có thể xem bản video của podcast này tại: YouTubeVà đọc những bài viết thú vị tại website: Vietcetera #Vietcetera #Podcast #HaveASip #vivoX80series #ĐịnhHìnhChuẩnĐiệnẢnh 

BFF's head down to meet Cory at Firetrucker Brewery this week. Cory is pretty cool as far as bass fisherman go  When Cory's not getting ready for the next bass tournament he's concocting some scent for JB's Fishsauce and honing his skills fishing for everything from Walleye to flatheads. He's also known to dive into the water after the fish because he's so hardcore.https://youtu.be/Zaq-cgSd2Fo

UnChefed chats with Greta Hardin from the amazing podcast "The History of American Food" about the history and mystery of one of the world's most polarizing...and delicious...condiments. Kindly check out Greta's show, The History of American Food, at the following locations: @THoAFood Twitter: https://twitter.com/THoAFood IG: https://www.instagram.com/thoafood/ Website: https://thehistoryofamericanfood.blogspot.com/ Brain Trust Promo: @talkingSMAC https://linktr.ee/TalkingSMAC Research for the show was done using the following sites: https://nuocmamtin.com/en/who-invented-fish-sauce/ https://www.scmp.com/lifestyle/food-drink/article/3094604/did-fish-sauce-vietnam-come-ancient-rome-silk-road https://www.legalnomads.com/fish-sauce/

Hello and welcome to episode 74 of Tasty Pages, a podcast by Cooking The Books! We discuss 'The Red Boat Fish Sauce Cookbook' by Cuong Pham. We also chat about Johnny's million dollar idea involving relocating to Germany and baked goods, a new cookie book Victoria is obsessed with, an interesting food-related YouTube rabbit hole to fall down, midnight French fries and $650 copper pans. Speaking of cookies, our show question is: What is your favorite cookie? Our "Gastro Obscura" feature takes us to Helsinki, Finland for a heart-warming gesture involving food and community! Lastly, Johnny shares a couple of cookie jokes that probably made Victoria laugh the most since we've started this thing. You can purchase this book here. --- Support this podcast: https://anchor.fm/tastypages/support

This week, producer Sally Swift is sitting in for Jesse. She talks to Eric Kim about the genius and versatility of a good pan sauce, how his crush on Timothée Chalamet turned into a rather successful literary project, and his One, a roasted chicken with fish sauce butter. Eric Kim is a New York Times staff writer and the author of Korean American: Food That Tastes Like Home. You can follow him on Instagram or Twitter @ericjoonho. The full recipe for Eric's Roasted Chicken With Fish-Sauce Butter is available here. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today We want to hear what you think about The One Recipe! You can help us out by filling out a short audience survey: theonerecipe.org/survey

An island blessed with white sand beaches, turquoise waters, swaying palm trees and an abundance of sunshine is attractive in its own right.  If you add a jungle forest, waterfalls, pepper trees,  a theme park for kids and an underwater world for divers, it makes for an unbelievably rich island  getaway.Phu Quoc, which is the focus of our episode today with Patricia Marques is only a short 45 min flight from HCMC, and is VISA free to visit. In fact its always been Visa FREE.The borders to Vietnam are open. Please see my detailed guide on my website for everything you need to know about travel and Visa's to Vietnam as at 16.3.22.In this Episode we expand on things like:Best time to go; Closeness to Cambodia; Water sports; What food is most common; Is it expensive?: Pepper farms; Fish Sauce; the famous Phu Quoc dogs; Is it worth going to downtown to eat out?; Accommodation choices and how the Island is configured so you can find what you want.Patricia Marques is my guest and I was lucky enough to catch her just after a recent trip to Phu Quoc. A trip that coincided with the news that Vietnam is now open to general tourists. So our chat is current as of March 2022. A little bit about Patricia. Patricia is the General Manager of Starbucks in Vietnam, and as you would imagine with a highly demanding job like that, she looks forward to the occasional weekend getaway. Leaving on a Friday afternoon and home on a Sunday Night, she heads for Phu Quoc. She was born in Lima, Peru, and throughout her working life she has visited many countries around the world. In the role as GM of Starbucks there isn't anything she can't tell you about coffee. She tells me in our interview this is the longest she has stayed in one country and for 2 reasons; 1) - I she loves Vietnam  2) -  she has her dream job. Amid the myriad of things we talk about, you will soon discover that Phu Quoc makes an ideal destination for families, couples and solo travellers alike. It literally caters for many types of travellers with amazing waterfalls to visit and trekking in the jungle like National Park. To, diving, snorkelling and a Theme Park for kids, that would rival Disneyland, located in the north of the island.As a place to kick back and relax or take off into the wilderness, the island has it all, and given its location, it's a seafood lover's paradise. Patricia mentions a hotel she always stays at, I thought I should give you link here as it is one of my favourites as well – (This is NOT a paid for advertisement)https://laverandaresorts.com/WHATABOUTVIETNAM - check out more podcasts to help you trip plan.If you are liking what I am doing with the show, I'd love it if you would please consider giving me a short review on Apple Podcasts/ITunes. and PLEASE SUBSCRIBE, so you automatically receive each new episode as it is published fortnightly. 

Too many bad adult words in this one. You are allowed to watch the terrible trailer for this episode here (WARNING: WATCH THE TRAILER IN INCOGNITO MODE OR YOUTUBE WILL JUDGE YOU)

Food is often used as a symbol of cultural identity. How can we write about food and the culture behind it? This week, Match Volume's contributor Peter Njoroge talked with the senior food writer Tien Nguyen about her new book Red Boat Fish Sauce Cookbook. Red boat Fish Sauce has earned affection from many food titans as a famous fish sauce brand. But what's even more incredible is the story behind the brand's success and founder. Listen in for more on behind-the-scenes stories of the book and the brand.

Author Cuong Pham, and co-author Diep Tran, of The Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce, join us for a special Lunar New Year cooking segment as we usher in the year of the tiger. They run through traditional recipes for the new year, as well as tips and tricks from their cookbook's chapter on Lunar New Year cooking.

Tet, the Vietnamese Lunar New Year, is a national holiday, not just in Vietnam but all over the world wherever Vietnamese may be. And in the United States, red envelopes filled with money, special dishes and other traditions have become a part of life in major American cities such as San Jose, Houston and especially in Orange County, which is home to the largest Vietnamese expat community in the world.Today, we talk about Tet memories and its evolution with the authors of the recently released “The Red Boat Fish Sauce Cookbook.”More reading:Buy “The Red Boat Fish Sauce Cookbook”A new nuoc mam: Red Boat ‘first press extra virgin' fish sauceGifts for food lovers: Red Boat fish salt, kids chef caddy, cooking classes

Learn about a mysterious ancient Roman sauce; puberty happening earlier; and how elephants are getting their tusks back.Garum, an ancient Roman sauce, mysteriously vanished — and culinarians can't recreate it by Steffie DruckerTonon, R. (2021, June 24). The Team Resurrecting Ancient Rome's Favorite Condiment. Atlas Obscura; Atlas Obscura. https://www.atlasobscura.com/articles/garum-fish-sauceGrescoe, T. (2021, November). Culinary Detectives Try to Recover the Formula for a Deliciously Fishy Roman Condiment. Smithsonian Magazine. https://www.smithsonianmag.com/arts-culture/recoving-the-recipe-for-garum-180978846/Fish Sauce: An Ancient Roman Condiment Rises Again. (2013, October 26). NPR.org. https://www.npr.org/sections/thesalt/2013/10/26/240237774/fish-sauce-an-ancient-roman-condiment-rises-again‌Garum, Pompeii Fish Sauce. (2021). Pompeii-Food-And-Drink.org. http://pompeii-food-and-drink.org/garum.htmThe reason puberty is happening sooner may be because our bodies time it with our nutrition by Grant CurrinScientists discover how our brain uses nutritional state to regulate growth and age at puberty. (2021, November 3). EurekAlert! https://www.eurekalert.org/news-releases/933435Lam, B. Y. H., Williamson, A., Finer, S., Day, F. R., Tadross, J. A., Gonçalves Soares, A., Wade, K., Sweeney, P., Bedenbaugh, M. N., Porter, D. T., Melvin, A., Ellacott, K. L. J., Lippert, R. N., Buller, S., Rosmaninho-Salgado, J., Dowsett, G. K. C., Ridley, K. E., Xu, Z., Cimino, I., & Rimmington, D. (2021). MC3R links nutritional state to childhood growth and the timing of puberty. Nature, 599(7885), 436–441. https://doi.org/10.1038/s41586-021-04088-9Philippa Roxby. (2021, November 3). The brain sensor discovery behind humans getting taller. BBC News; BBC News. https://www.bbc.com/news/health-59140359Intense poaching led to the evolution of tuskless elephants, but the good news is that those tusks are making a comeback by Cameron DukeCampbell-Staton, S. C., Arnold, B. J., Gonçalves, D., Granli, P., Poole, J., Long, R. A., & Pringle, R. M. (2021). Ivory poaching and the rapid evolution of tusklessness in African elephants. Science, 374(6566), 483–487. https://doi.org/10.1126/science.abe7389Dina Fine Maron. (2018, November 9). Under poaching pressure, elephants are evolving to lose their tusks. Animals; National Geographic. https://www.nationalgeographic.com/animals/article/wildlife-watch-news-tuskless-elephants-behavior-changePreston, E. (2021). Tuskless Elephants Escape Poachers, but May Evolve New Problems. The New York Times. https://www.nytimes.com/2021/10/21/science/tuskless-elephants-evolution.htmlYong, E. (2021, October 21). The Atlantic. The Atlantic; theatlantic. https://www.theatlantic.com/science/archive/2021/10/elephants-poaching-war-tusklessness/620447/Follow Curiosity Daily on your favorite podcast app to learn something new every day with Cody Gough and Ashley Hamer. Still curious? Get exclusive science shows, nature documentaries, and more real-life entertainment on discovery+! Go to https://discoveryplus.com/curiosity to start your 7-day free trial. discovery+ is currently only available for US subscribers.

Fish sauce is the backbone of South Asian cooking. Chef Diep Tran is using Red Boat Fish Sauce in everything from a breakfast banh mi to pasta marinara. Journalist Gab Chabran has his picks for the top holiday tamales across the city. Food writer Bill Esparza discusses the wave of Mexico City restaurants opening in Los Angeles. Latin American cuisine is a story of global fusion that spans centuries, and Peruvian chef Virgilio Martínez compiled a compendium of recipes from Chile to Mexico. Matt Biancaniello swaps spinach for stinging nettles and shares a beautiful winter cocktail. Finally, Melissa Acedera is combating food injustice with a mobile pantry that travels the Southland.

Meet Rosie Itti Westlund, a one-and-a-half generation Asian American (born in Thailand and grew up in the states) whose family brought Thai restaurants to the Olympic Peninsula. Currently the owner of two successful Thai restaurants in Bend, Oregon, Rosie teaches us all about fish sauce and why she puts it on everything. Buckle up...this one's packed! Check out her restaurants, Wild Rose Thai (@wildrosethai) and Sen (@senthainoodles). Laab Is All You Need Cocktail by Natalee Eisenberg 2 Cucumbers 5 Mint leaves 5 Cilantro tops 2oz Infused Thai chili & cucumber vodka 1oz Lime 3/4oz Shallot simple syrup 4 Drops Fish Sauce In a shaker, gently muddle cucumber, cilantro, and mint. Combine the rest of ingredients, shake gently with ice. Double strain into a chilled Old-Fashioned glass, fill with ice and garnish with a sprig of cilantro and cucumber slice. Yum Kai Dao 4-6 eggs (dependent on serving size) 1 small shallot 1-2 Thai chilis, chopped (dependent on spice preference) 1/2 cup Chinese celery 1/2 English cucumber 1 cup green leaf lettuce 1 cup sliced Chinese sausage (optional) 2 limes 4 tbsp fish sauce 2 tbsp palm sugar (or substitute granulated sugar) 1/2 cup vegetable oil In a pan, heat 1/4 cup vegetable oil until very hot. Crack eggs into the pan and cook until over medium-hard (personal preference but with this dish the yolk should not be overly runny). The edges should get very crispy and bubbly. In Thai food, fried eggs should definitely be on the crispy side and not cooked low and slow. Turn off heat and lay eggs over a paper towel to drain and set aside. In the same pan, add the remaining 1/4 cup of vegetable oil and bring heat back up to high. Once sizzling, add sliced Chinese sausage and fry until crispy and deeper in color. Prepare vegetables by slicing the Chinese celery, cucumber, shallots, and lettuce, keeping everything separate. In a medium bowl combine fish sauce and sugar. Juice limes directly into the mixture. Alter according to taste and preference but dressing should be equally tart, salty, and sweet. On a plate, arrange chopped lettuce and fried eggs on top. In the bowl of dressing, add in friend Chinese sausage, celery, cucumber, shallots, and chopped Thai chilis and mix gently. Pour everything onto the plate of eggs and lettuce. Serve and enjoy! Check out the Next Ingredient website. Take a peek at the blog while you're there. Maybe you're more of an Instagram person: @nextingredient Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show. This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/next-ingredient/message Support this podcast: https://anchor.fm/next-ingredient/support

Welcome to Season Two of The Delicious Legacy Podcast!Garos, Garum, Fish Sauce.All interconnected, similar, possible same, but in a essence a single idea, a concept that has connected the far corners of the Mediterranean and of course today the massive sub-continent of South East Asia!The first episode of the new season is all a little bonus taster of what is going to follow in the next weeks...!Garum is an ingredient, a recipe, a history and a mystery, that I find myself coming back to investigate, experiment and re-use again and again.It really doesn't get boring at all!Here we are updating the episode 5 from season 1, over a year and a half ago, with more interesting information:A vegetarian Garum from ancient Rome (!!!)Galen's dietary advice with Garum.Details about Garum from GeponicaUpdates and details from modern Garums in Andalusia and in Amalfi...And much more of course!Many thanks to Pavlos Kapralos for writing the theme music!more of his work here:https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1AColatura Di Alici info (in Italian)https://www.costieraamalfitana.com/colatura-di-alici-di-cetara/ Modern Flor De Garum from Cadiz:https://fuegoysal.com/gb/vinegars-and-sauces/392-flor-de-garum-of-cadiz-andalusia.html Fish Salting Factories of Ancient Southern Spain:https://www.costatropical.net/almunecar/almunecar-monuments-fish-factory.php"A sauce with a lot of history in southern Spain"https://www.eyeonspain.com/blogs/luislopezcortijo/19372/a-sauce-with-a-lot-of-history-in-southern-spain.aspxAnd of course I'm delighted to say that the listeners get a 15% discount from Maltby and Greek deli in London,when you shop online using the code "delicious" here: maltbyandgreek.com/deliciousI hope you enjoy the start of our season two!Happy Listening!Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Spencer Bauer and  Ryan Tasler talk with Cory Weaver of JB's Fish Sauce.Topics discussed: Dirty green pickle fisherman; Making millions fishing; Salvaging your loses; The flathead toilet flush; Lizards for bait; Letting big fish go; Fewer Facebook fish pictures; Learning on the water; Noodling 100 lbers; Fishing bass tournaments in a walleye boat; Naming my boat; Getting beat up by storms; Doubled up while peeing; Dam removal; Crap on the river; What if you were stuck in a kayak for the rest of your life; Jet boat life; Stink bait entre; Date night, bait night; And much more!Connect with Spencer, Ryan, and River CertifiedRiver Certified on YouTube, Instagram, and FacebookRiver Certified MerchEmail usspencer@rivercertified.comtaslerryan@hotmail.com

Nickie Tran, a fish-sauce American, worked for a major chip manufacturer in the U.S. before becoming an “accidental chef”.After “failing hard” at opening a Saigon restaurant in 2010 a drunken night changed her life.This resulted in being featured in a magazine shortly after she opened the restaurant, which led to more print media attention. including an airline magazine, in just a short time.She was then approached about appearing on a Netflix show when she didn't even know what Netflix was!We had so much to talk about in this episode and could have talked about so much more. So much so in fact I split this episode into two parts!You can eat at her restaurant at Kau Ba Kitchen in Houston and Kậu Ba in Saigon.Read the full blog post here.Follow Nickie;Facebook & InstagramSeason 6 A Vietnam Podcast is sponsored by Eddie's - New York Deli & Diner.-------------------Follow Seven Million Bikes;FacebookInstagramYouTubeWebsiteTheme music composed by Lewis WrightLogo designed by Niall Mackay and Le Nguyen with support from Devin GrayEpisode Art designed by Niall MackayBuy Seven Million Bikes a beer if you enjoy this content.Support the show (https://www.patreon.com/AVietnamPodcast)

Nickie Tran, a fish-sauce American, worked for a major chip manufacturer in the U.S. before becoming an “accidental chef”.After “failing hard” at opening a Saigon restaurant in 2010 a drunken night changed her life.This resulted in being featured in a magazine shortly after she opened the restaurant, which led to more print media attention. including an airline magazine, in just a short time.She was then approached about appearing on a Netflix show when she didn't even know what Netflix was!We had so much to talk about in this episode and could have talked about so much more. So much so in fact I split this episode into two parts!You can eat at her restaurant at Kau Ba Kitchen in Houston and Kậu Ba in Saigon.Read the full blog post here.Follow Nickie;Facebook & InstagramSeason 6 A Vietnam Podcast is sponsored by Eddie's - New York Deli & Diner.-------------------Follow Seven Million Bikes;FacebookInstagramYouTubeWebsiteTheme music composed by Lewis WrightLogo designed by Niall Mackay and Le Nguyen with support from Devin GrayEpisode Art designed by Niall MackayBuy Seven Million Bikes a beer if you enjoy this content.Support the show (https://www.patreon.com/AVietnamPodcast)

Nickie Tran, a fish-sauce American, worked for a major chip manufacturer in the U.S. before becoming an “accidental chef”.After “failing hard” at opening a Saigon restaurant in 2010 a drunken night changed her life.This resulted in being featured in a magazine shortly after she opened the restaurant, which led to more print media attention. including an airline magazine, in just a short time.She was then approached about appearing on a Netflix show when she didn't even know what Netflix was!We had so much to talk about in this episode and could have talked about so much more. So much so in fact I split this episode into two parts!You can eat at her restaurant at Kau Ba Kitchen in Houston and Kậu Ba in Saigon.Read the full blog post here.Follow Nickie;Facebook & InstagramSeason 6 A Vietnam Podcast is sponsored by Eddie's - New York Deli & Diner.-------------------Follow Seven Million Bikes;FacebookInstagramYouTubeWebsiteTheme music composed by Lewis WrightLogo designed by Niall Mackay and Le Nguyen with support from Devin GrayEpisode Art designed by Niall MackayBuy Seven Million Bikes a beer if you enjoy this content.Support the show (https://www.patreon.com/AVietnamPodcast)

Nickie Tran, a fish-sauce American, worked for a major chip manufacturer in the U.S. before becoming an “accidental chef”.After “failing hard” at opening a Saigon restaurant in 2010 a drunken night changed her life.This resulted in being featured in a magazine shortly after she opened the restaurant, which led to more print media attention. including an airline magazine, in just a short time.She was then approached about appearing on a Netflix show when she didn't even know what Netflix was!We had so much to talk about in this episode and could have talked about so much more. So much so in fact I split this episode into two parts!You can eat at her restaurant at Kau Ba Kitchen in Houston and Kậu Ba in Saigon.Read the full blog post here.Follow Nickie;Facebook & InstagramSeason 6 A Vietnam Podcast is sponsored by Eddie's - New York Deli & Diner.-------------------Follow Seven Million Bikes;FacebookInstagramYouTubeWebsiteTheme music composed by Lewis WrightLogo designed by Niall Mackay and Le Nguyen with support from Devin GrayEpisode Art designed by Niall MackayBuy Seven Million Bikes a beer if you enjoy this content.Support the show (https://www.patreon.com/AVietnamPodcast)

Dimitri wonders what makes Mommy fish sauce special, and Linh tries his best to explain it… slowly… References: - https://en.wikipedia.org/wiki/Fish_sauce

Hey BFFs! Welcome back to another episode of the Beer Fish Fanatics Podcast! We have multispecies angler, bass tournament fisherman, Iowa fishing product JB's Fishsauce Co-Owner; Cory Weaver on the show with us today. We touch on how scent plays a role in how a fish reacts, nuances of our fish species and the challenges when trying to target a new species. Since Cory will pretty much fish for anything that swims, there should be something for everyone here. Cheers!Podcast Website and Social Media:https://www.mapopfishing.com/beer-fishing-fanaticshttps://www.tiktok.com/@beerfishfanaticsThanks to our sponsors!Kalona Brewing Companyhttp://www.kalonabrewing.com/Whisker Seeker Tacklehttps://whiskerseeker.com/

This week, I'd like to share with you all a recent article titled “Will Fish Sauce and Charred Oranges Return the World Covid Took from Me?” written by Tejal Rao for the New York Times Magazine. This article was published on March 2, 2021. The author talks about her own journey first with anosmia due to Covid-19 then dealing with parosmia. Tejal shares additional information as well about smell training and she had a conversation with friend of the podcast, Chrissi Kelly, who you'll recognize from the UK based charity AbScent. To read "Will Fish Sauce and Charred Oranges Return the World Covid Took From Me?" by Tejal Rao click here. Connect with Tejal Rao on Twitter here. Watch the TikTok video here. To listen to the NPR piece, "New York Times Restaurant Critic Tries To Regain Sense Of Smell After COVID-19" click here. To learn more about the Smell and Taste Association of North America (STANA) click here. To donate to STANA, click here. --- Send in a voice message: https://anchor.fm/thesmellpodcast/message Support this podcast: https://anchor.fm/thesmellpodcast/support

Welcome to The Adventures of Jim Sandwich and Ocean Scumby! Today we wonder what 79 would mean as we learn that fish sauce is much more than it smells. We welcome special guest Pailin Chongchitnant back to the show and a dark secret is revealed before we debate cuteness levels. Transcript Matthew's second-ever published food article Giant River Otter of South America Red Boat Fish Sauce  Squid Fish Sauce  Mega Chef Fish Sauce  Tom Yum Soup Corn Cucumber Salad Hot Thai Kitchen  Pailin's Kitchen  Molly's Butternut Squash Soup Julia Child's Souffle  Sweet and Spicy Pepper Stew  A Pho Love Story  Minor Feelings: An Asian American Reckoning See omnystudio.com/listener for privacy information.

Danny Tran is the co-founder of Son Fish Sauce. He and his wife are part of four generations of fish sauce makers from Son Rai Island in Vietnam. Danny is incredibly knowledgeable about fish sauce, and he shared the historical, social, and economic factors that connect fish sauce to a globalized world. Check out Danny and Son Fish Sauce: https://sonfishsauce.com/ https://www.instagram.com/sonfishsauce/ Support TVTV on Patreon: www.patreon.com/thevoyagesoftimvetter

You can never have enough kinds of fish sauce. Some of Neven’s favorite fish-sauce-forward recipes: Ike’s Vietnamese Fish Sauce Wings Nuoc Cham Som Tam More ideas on how to use fish sauce from Bon Appetit Follow Neven on Twitter: @mrgan Music for this episode is by the galaxy’s own Breakmaster Cylinder, Mark Bramhill, and Ashton Paul Drake. Illustration by Jessie Lamworth.

Sal Tran is a queer Vietnamese filmmaker and touring speaker based in Oakland, CA. They are one of the co-founders of SunKissed Productions, a multi-media independent film collective led by queer and gender non-binary, Asian-American artists. They are also the founder of a cooking web series called Lost in the Fish Sauce that aims to reclaim the journey of healing through spices and food. Sal's work is rooted in the power of storytelling and its ability to create, reclaim, and cultivate a space of growth, accountability, and groundedness. They also use to be my mentor back when I use to work at my first office job, so long ago.

Paul and Andy were joined by the director of The Last Dance and a man who thinks the Premier League season should be played out in Perth, Australia...plus they bring you another instalment of their Russian adventures from 2018, the latest edition of Steve Bruce's 'Striker', Clips of the Month and Don't Ask Me! See acast.com/privacy for privacy and opt-out information.

For this week's Season 1, Episode 9, Huy Nguyen and Mickael Van Pham sit down and chat about their different paths going into comedy and theater.  They perform together as a comedy improv duo called "Fish Sauce." As 2nd generation Viet-Americans, they navigated through the assimilation process growing up in communities unfamiliar to their family. They share their family's reaction when they decided to pursue their own career in the arts after spending time as corporate professionals. Through their recent journey into comedy and theater, they share their hopes and ambitions of breaking into a field that has long ignored Asian-Pacific Islander folks. Check this episode out Bio Huy Nguyen:  Huy is an actor/writer/director originally from the Pacific Northwest where he studied drama at the University of Washington before making Chicago his artistic home. He believes that art should be accessible to anyone with an open heart and free mind Mickael Van Pham: Michael Van Pham is an actor and improviser from Memphis, TN. You can see him performing with the all azn arts collective Club Asia, the unfiltered af Act Up, or at MINt Thursdays at the Annoyance with MINt Bizkit. Michael would like all theaters to participate in the #castPOCchallenge2020. When he's not doing comedy, Michael is currently playing God of War and POKEMON Sword #sobblesquad #sushigang --- Support this podcast: https://anchor.fm/banhmichronicles/support

Vietnamese Noodles - This is a recreation of Asian Street food in a bowl with heavy Vietnamese influences. This cuisine reminds me of coming back from a morning of surfing in CA and eating at my friends house where authentic Vietnamese food was served from his mother. It is a light, fresh and inexpensive meal perfect for the firehouse and home. In this episode we discuss fermented anchovies, "lingering" crews in the kitchen and bodyboarding. For more, including the recipe, please visit www.thefirehousechef.com.

College Food (Asian Noodle Soup) - Had some collegate followers throw down a challenge of making firehouse worthy dorm food so here's the response. In this episode, we discuss fermented anchovies, what Coriander is, and that once you graduate the only thing left to do is to pay for it. Visit www.thefirehousechef.com for the recipe and more.