Podcasts about vietnamese food

Send us a text SummaryIn this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into a variety of topics centered around food, cooking experiences, and personal updates. They discuss their Valentine's Day celebrations, unique food experiences, memorable restaurant events, cooking techniques, and the joys of preparing surf and turf. The conversation also touches on life updates, including the dynamics of having a new roommate and the benefits of downsizing. In this episode, Ronnie and Brian discuss various topics ranging from home organization and van build-outs to culinary experiences and humorous anecdotes from their work in the food industry. They share insights on maximizing space in living areas, the challenges of outdoor activities due to weather, and their favorite Vietnamese dishes. The conversation also touches on the evolution of culinary authenticity, the intricacies of fish butchery, and a funny story about a workplace misunderstanding. They conclude with cooking tips and express gratitude for their listeners' support.Chapters00:00 Introduction to Whip Cream Salmon02:51 Valentine's Day Celebrations and Cooking Adventures05:55 Exploring Unique Food Experiences08:57 Memorable Restaurant Events and Experiences12:03 Cooking Techniques and Tips14:51 Surf and Turf: A Culinary Delight17:59 Life Updates and Roommate Dynamics30:57 Maximizing Space: The Bedroom and Office Setup31:55 Van Build-Out: Progress and Plans36:45 Camping Adventures: Plans and Weather Challenges37:58 Exploring Vietnamese Cuisine: Pho Recommendations41:05 Culinary Authenticity: The Evolution of Food46:30 Fish Butchery: Insights from Professionals50:13 Accident Response: Lessons Learned55:43 Idiot Sandwich: A Humorous Workplace Story01:00:49 Cooking Tips: Clean as You Go01:07:15 Milestones and Listener AppreciationWhat we drankBrian - Truly - Pineapple Hard SeltzerRonnie - Pacifico - PacificoSTAY CREAMY

New Orleans food writer Ian McNulty on the Tet celebration for lunar new year. 

One of the benefits of living in a multicultural society is the opportunity to enjoy authentic flavors right here in Australia. In the 71st episode, Mayu introduces us to some unique Vietnamese ingredients and dishes that are available locally. - 多文化国家オーストラリアだからこそ楽しめる、本場の味。『オーストラリアで食べる』第71回目は、ベトナム街で手に入る食材、第2弾です。

One advantage of living in a multicultural society is that we can enjoy authentic flavors here in Australia. In the 70th episode, Mayu takes us through some unique Vietnamese ingredients that you can buy here in Australia. - 多文化国家オーストラリアだからこそ楽しめる、本場の味。『オーストラリアで食べる』第70回目は、オーストラリアでも手に入るちょっと変わったベトナム食材についてご紹介します！

Niall meets up with his friend and personal trainer Thinh to try bánh bèo, a traditional dish from Central Vietnam. They discuss Vietnamese regional cuisines, accents, and Thinh's experience as a personal trainer while enjoying the food at a local restaurant in Saigon.Key Points:Discussion of regional differences in Vietnamese cuisine (North, Central, South)Comparison of Vietnamese and British regional accentsThinh explains the proper technique for eating bánh bèoConversation about Thinh's work as Niall's personal trainerThey learn about the restaurant owner's background and menu expansionPlans to return to try other dishes like bánh xèo"Send me a message!"Become a Bắp Xào Đâyer in our community on Patreon and become part of something special.You can choose a Cà phê sữa đá, Bánh mì, Cơm tấm, Bún Thịt Nướng or the ultimate level, a Bắp Xào Đây. Please vote for A Vietnam Podcast here!I have some crazy, exciting, unbelievable news to share with you. I have just found out that A Vietnam Podcast has been nominated in the Asia Podcast Awards 2024 for the best interview podcast. We are up against 9 podcasts in our category and it's People's Choice SO WE NEED OUR HELP!Please vote today and make sure to let me know! Get 68% off and three months free when you join NordVPN today with Seven Million Bikes.As an affiliate partner it also means that I will get a small commission when you sign up, but at no extra cost to you. So not only will you be getting a great deal through Seven Million Bikes, you get a great VPN and you'll be supporting Seven Million Bikes Podcasts. Stay safe online and enjoy the shows you love. Any questions, just let me kSupport the Show.

Comments & Community:I love hearing from you! Drop a message below and let me know your favorite Vietnamese dishes or any places you recommend I try next. Have you had similar experiences with Vietnamese food? Let's chat!Subscribe:If you enjoyed this episode, make sure to follow/subscribe for more episodes about life in Vietnam, food adventures, and insightful conversations.Follow Me: https://www.instagram.com/seven_million_bikes_podcasts/Podcast: avietnampodcast.comSupport the Podcast:If you enjoy my content and want to support the podcast, consider becoming a patron on Patreon: https://www.patreon.com/AVietnamPodcas]More About Me:I'm Niall Mackay, aka The Podcast Guy, founder of Seven Million Bikes Podcasts. I love sharing my passion for podcasting and the incredible stories from Vietnam. Thanks for joining me on this journey!"Send me a message!"Become a Bắp Xào Đâyer in our community on Patreon and become part of something special.You can choose a Cà phê sữa đá, Bánh mì, Cơm tấm, Bún Thịt Nướng or the ultimate level, a

"Send me a message!"Save Frustration. And time!Let my team and I save you the time and frustration it takes to edit a podcast. From start to finish, we can help you share your story with the world with minimum fuss and cost. – Niall Mackay, The Podcast GuyAudio Episodes Edited for ONLY $27! Save $127!! Need a stunning new logo for your brand? Or maybe a short animation?Whatever you need, you can find it on Fiverr.I've been using Fiverr for years for everything from ordering YouTube thumbnails, translation services, keyword research, writing SEO articles to Canva designs and more!Whether you're a budding entrepreneur, a seasoned podcaster, or anyone in between, Fiverr has got you c Get 68% off and three months free when you join NordVPN today with Seven Million Bikes.As an affiliate partner it also means that I will get a small commission when you sign up, but at no extra cost to you. So not only will you be getting a great deal through Seven Million Bikes, you get a great VPN and you'll be supporting Seven Million Bikes Podcasts. Stay safe online and enjoy the shows you love. Any questions, just let me kSupport the Show.Become a Bắp Xào Đây, join our community on Patreon!These are the programs the Seven Million Bikes Podcasts uses. These are affiliate links so they will give us a small commission, only if you sign up , and at no extra cost to you! You'll be directly supporting Seven Million Bikes Podcasts too.NordVPN | Descript | Buzzsprout | Fiverr |

"There's a lot of controversy about Michelin Guide coming here. But for me, I look at it as an opportunity for Vietnam to attract more tourists."​​In this episode of A Vietnam Podcast, host Niall Mackay welcomes back Thuyen Vo, a renowned food influencer and KOL (Key Opinion Leader), who previously appeared in Season 6. Thuyen discusses her journey over the past three years, sharing insights into her life, her passion for Vietnamese cuisine, and her current endeavors. The conversation touches on the impact of the Michelin Guide's entry into Vietnam, the importance of warm meals in Vietnamese culture, and Thuyen's personal favorite dining spots in Saigon. With her vibrant personality and deep knowledge of the local food scene, Thuyen provides listeners with a delightful and informative discussion about the evolving culinary landscape in Vietnam.Key Takeaways:1. Warm Meals Are Essential: Thuyen emphasizes the cultural significance of warm meals in Vietnamese cuisine, contrasting it with the Western preference for cold foods like cereal and sandwiches.2. Impact of Michelin Guide: The introduction of the Michelin Guide in Vietnam is seen as an opportunity to attract more tourists and highlight the diverse culinary offerings of the country.3. Favorite Dining Spots: Thuyen shares her top dining recommendations in Saigon, including Pizza 4P's and The Deck, highlighting their consistent quality and unique dining experiences.4. Influencer Insights: As a KOL, Thuyen discusses the shift in her career, her reduced public appearances, and her focus on studying and personal growth.5. Leveraging LinkedIn: Thuyen encourages influencers to utilize LinkedIn for professional networking"Send me a message!"Save Frustration. And time!Let my team and I save you the time and frustration it takes to edit a podcast. From start to finish, we can help you share your story with the world with minimum fuss and cost. – Niall Mackay, The Podcast GuyAudio Episodes Edited for ONLY $27! Save $127!! Need a stunning new logo for your brand? Or maybe a short animation?Whatever you need, you can find it on Fiverr.I've been using Fiverr for years for everything from ordering YouTube thumbnails, translation services, keyword research, writing SEO articles to Canva designs and more!Whether you're a budding entrepreneur, a seasoned podcaster, or anyone in between, Fiverr has got you c Get 68% off and three months free when you join NordVPN today with Seven Million Bikes.As an affiliate partner it also means that I will get a small commission when you sign up, but at no extra cost to you. So not only will you be getting a great deal through Seven Million Bikes, you get a great VPN and you'll be supporting Seven Million Bikes Podcasts. Stay safe online and enjoy the shows you love. Any questions, just let me kSupport the Show.Become a Bắp Xào Đây, join our community on Patreon!These are the programs the Seven Million Bikes Podcasts uses. These are affiliate links so they will give us a small commission, only if you sign up , and at no extra cost to you! You'll be directly supporting Seven Million Bikes Podcasts too.NordVPN | Descript | Buzzsprout | Fiverr |

In this episode of "Sleepless in Singapore," I take you to the bustling streets of Ho Chi Minh City. My journey begins with a near-miss on a scooter taxi, a thrilling initiation into the city's chaotic traffic. At my hostel, I join a communal dinner, savoring spring rolls and beer with fellow travelers, creating memories that would draw me back years later. My exploration includes a visit to the Cu Chi tunnels, a labyrinthine network that once sheltered and supplied soldiers during the war. Crawling through these narrow, dark tunnels, I feel a mix of claustrophobia and fascination, a stark contrast to the amusement park-like atmosphere of the site. Next, I venture into Cambodia, landing in Siem Reap with the majestic Angkor Wat on my itinerary. After a serendipitous encounter with Fortunata via Couchsurfing, we meet a local taxi driver who takes us to an unexpected yet delightful restaurant experience. Despite initial skepticism, the evening turns out to be a culinary adventure, complete with impeccable service and unbelievably low prices. The following day, Angkor Wat's grandeur leaves me in awe, and a chance meeting with Hama, who would later invite me to Singapore, marks the beginning of a life-changing encounter.

In this episode of "Sleepless in Singapore," I recount the continuation of my Southeast Asia trip, focusing on my experiences in Vietnam. I remember opting for a cheap flight from Bangkok to Hanoi, which, in hindsight, I regret due to the discomfort and long queues. Upon arriving in Hanoi, I stayed in a charming boutique hotel in the old quarter, where the hospitality was heartwarming. My first night in Hanoi was memorable, not just for the delicious local food like pomelo salad and pho, but also for a pivotal text from my friend Nikki, which eventually led me to cut my trip short and return to Germany for a new job opportunity. Exploring Hanoi, I was captivated by the city's vibrant street life, where tiny chairs and Heineken beers became the backdrop for life-changing conversations. My journey took me to significant sites like the Ho Chi Minh Mausoleum and the Hoa Lo prison, where history felt both real and surreal. A bus tour to Sapa introduced me to the lush, green rice fields and the warm hospitality of a homestay, despite the muddy trails. My adventure concluded with a visit to a quieter bay near Halong Bay, where the beauty was somewhat overshadowed by the throngs of tourists. Returning to Hanoi, I treated myself to a luxurious stay by West Lake, offering a peaceful end to my Vietnamese escapade.

Vietnamese food and Seattle go together as seamlessly as pho broth and a squeeze of lime. For over forty years, the city has been a culinary hub for Vietnamese dishes, and things are only getting started.Seattle Times Food Writer Tan Vinh is here to talk about it.We can only make Seattle Now because listeners support us. You have the power! Make the show happen by making a gift to KUOW: https://www.kuow.org/donate/seattlenowAnd we want to hear from you! Follow us on Instagram at SeattleNowPod, or leave us feedback online: https://www.kuow.org/feedback

This episode exposes you to phrases, repeated in English and Vietnamese, to improve your Vietnamese vocabulary and help you to express yourself in Vietnamese. These episodes are meant to accompany and accelerate your existing Vietnamese language studies, whether you're using an app like DuoLingo, or you're enrolled in a more formal Vietnamese class. The more you expose your brain to Vietnamese audio, the faster you'll learn. View the full list of English and Vietnamese phrases in this episode. Contact us with feedback and ideas: languagelearningaccelerator@gmail.com Phrases in this episode: Do you like to cook? What's your specialty dish? Do you like baking? What sort of things do you like to bake? Do you have a favorite local restaurant? What is your favorite food? What is your least favorite food? If you could eat the same meal every day, what would you eat? Do you have a favorite dessert? Did your parents cook for you as a child? Did your parents teach you how to cook? Tell me about a memorable meal with your loved ones. What are some of the food traditions you grew up with? Did you share food with your neighbors or community? What type of meat do people eat where you're from? What types of seasonings do they use? Did you eat street food growing up? Is there a regional cuisine you enjoy the most? What was the best meal you've ever eaten? What was the worst meal you've ever eaten?

Vietnamese Foodies restaurants will distribute 1500 meals to those in need in Dubai on March 20, working alongside licensed charity Dubai Good Will. Vietnamese Foodies also, aims to extend a helping hand to the hardworking individuals by providing an Iftar that will include an appetiser, a main course, a bag of fruit and a drink. Lily Hoa Nguyen, Co-Founder and Executive Chef of Vietnamese Foodies joined Kitch and Neeil to speak about their success since starting in JLT in 2018, and why Neeil is missing out on not regularly eating Vietnamese Food!Instagram:@vietnamesefoodies Dubai Good Will:@dubaigoodwill Instagram: Kitch/.Instagram: Neeil/.Instagram: Producer Pranav/.Instagram: Producer Errol/.Instagram: TALK 100.3/. Hosted on Acast. See acast.com/privacy for more information.

Located in a strip mall in a Minnesota suburb, MT Noodles has become a local favorite. Justin and the team at MT Noodles integrate their Vietnamese heritage into everything they do, making sure that all customers can find homemade dishes that they will enjoy, regardless of whether or not they've tried Vietnamese dishes before. Hear how the staff maintains their founding mission of serving fresh and authentic cuisine, while reviewer Robby shares what stood out for him. Theme Music by and

This is a bit of rambler about the quality of Vietnamese food in Edmonton and Winnipeg.

Monica Wong and Quynh Nguyen are the founders of a Little Green Cyclo. I met Monica and Quynh back in the day in 2010 when they first started with their first Vietnamese food truck serving delicious Banh Mi and various dishes. Monica grew up on the East Coast where her family owned one of the first Chinese restaurants in downtown Boston. Monica worked many years in finance, before deciding to get back in the food business. Quynh grew up in Saigon, Vietnam and spent most of her childhood playing table tennis for her country's National Team. After moving to the states working various jobs and Quynh then opened her own a Cajun restaurant in San Jose,CA. Quynh then joined forces with Monica and started Little Green Cyclo.After 13 years of business, Monica and Quinn have created not only one of the original Vietnamese Food trucks in the San Francisco Bay Area; but also now have a full service bistro and their own brand of award winning ready-to-drink Vietnamese Coffee. I really enjoyed sitting down with Monica and Quynh after being a customer for so many years. It was great to have them their story and appreciate them for all their support in my journey as well. Little Green Cyclo https://www.littlegreencyclo.comLGC Vietnamese Coffeehttps://coffeelgc.com Full Bio , Links and Show Notes:https://www.foodoriginspodcast.com/podcast-episode-30Support the show

Point Richmond was magical for a first date, according to Kai that is. Maybe Giselle didn't think so though because she's ghosted.

Nicht jedem fällt es leicht, im Alter sein Lebenswerk aufzugeben. Schon gar nicht, wenn es ein mit Leidenschaft geführtes Restaurant ist. So erging es auch den Eltern von Hai Nguyen in ihrem Restaurant in Nürnberg. Durch den emotionalen Stress wurde Hais Mutter sogar krank und musste ihre Lebensqualität einschränken, also entschloss sich Hai, die eigentlich Yoga-Lehrerin ist, mit einem Pop-Up Restaurant ihrer Mom wieder etwas Lebensfreude zurückzugeben und siehe da, es ging ihr wieder besser. Das Pop-Up gibt es heute immer noch und irgendwo zwischen Phở, Yogakursen und veganer Fischsoße ist hier ein kleines ganz besonderes vietnamesisches Restaurant entstanden, was man wohl nicht oft auf der Welt findet. Willkommen in My Moms Kitchen!FETT & Rauchig findest du auch auf INSTAGRAM: fettundrauchigWer FETT & Rauchig unterstützen möchte, der kann das hier tun! https://www.patreon.com/fettundrauchigIch freue mich außerdem sehr, wenn ihr den Podcast bei iTunes und Spotify bewertet und auch, wenn ihr euren Freunden, Kollegen oder sogar euren Feinden von Fett & Rauchig erzählt!Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

When Cat Tran and Mark Nielsen started Hue Vietnamese Restaurant in 2010, their goal was to create a restaurant that introduced the cuisine to customers in the most accessible way possible. Not everyone understood their mission, but by and by they created a brand that became a staple in the community.On this week's podcast, we're discussing the origins of the restaurant and the evolution of the brand over the past 12 years. Along the way, we also delve into Tran and Nielsen's decision to build a new restaurant from the ground up, the spirit of the lively new restaurant and their plans for the future.

Not sure how many San Diego restaurants have a real, bonafide Shepard Fairey art piece—sanctioned by the artist, famous for his propaganda art like the Obey (Andre the Giant) and Hope (Obama) series—but Shank & Bone in North Park is one of them. So technically the Vietnamese restaurant is a pretty notable art gallery. Their pho sure is some art. So are their fish sauce chicken wings, salty and sweet. In our June “Best Restaurants” issue, Shank was named readers' choice for Best Vietnamese and my pick for Best Pho. And on today's podcast Han Tran comes on to share her story—how her parents came over as refugees from Vietnam. She grew up in City Heights, where her mom ran a bakery and cafe. “It was known for the strongest Vietnamese coffee in town,” she says. “Just rocket fuel. In our culture, the cafe scene is mostly men. Women walk in and the needle on the record scratches. But mom ran it. She's tough. Cafes are really popular in the Vietnamese community, but ours was different because we had good food.” Han was raised in this food culture, saw how much her parents worked. Nonstop. The restaurant was their life, their stable place in a new world. And so the daughter went to SDSU with not less than zero interest in running a restaurant, but running very fast the other way. And then her and her husband, Jay Choy, bought a sushi joint, Ebisu Sushi. “We had no idea how to run it,” she says. And yet they did, for 16 years. They opened Shank & Bone because they wanted to take the Vietnamese food Han grew up with, but crank it up, use better ingredients, bring the modern better-food ethos to dishes of her youth. And, well, she took some flak. Some in the Viet community went after her because of the Fairey artwork, which shows a Viet girl holding a gun with a flower in the end of it. “Vietnamese immigrants are all obviously anti-communism—so there was a rumor going around that some communist had come to North Park and opened this restaurant,” she laughs. “And the funny thing is, the image of the woman looks almost identical to a picture of my mom from the refugee camp.” She and her husband also took flak for the price of their pho—$17 when they opened, $20 now. The reason? They invested in better ingredients, and they crammed their broth with two, three times the amount of bones to ratchet up the flavor (thus why the pho is so good). They invested in artwork and a storefront right on University Ave. All things that cost money. Shank's done just fine now. People showed up, keep showing up. In “Hot Plates,” we talk about the impending sale of Stone Brewing to Sapporo U.S.A.; how the city is now starting to enforce permits for the parklets restaurants built during the pandemic, and how very few restaurants have even bothered to apply; and the arrival of Northern California's white-hot Filipino bakery chain, Starbread. For “Two People, Fifty Bucks,” David goes to a classic in North Park (Lucky's Golden Phoenix), Han professes her love for Mongolian Hot Pot; and I defend the honor of chain restaurants by naming one of my favorites for healthy meals (Tender Greens, run by San Diego chef Pete Balistreri). Go eat some pho. Noodles on the side (so they don't soak up too much of that broth, which is gold).

Join us as we track down and try insanely hard to get cookies from "NYC's first Vietnamese American Bakery", ban bé.https://vietcetera.com/en/ban-be-is-new-york-citys-first-vietnamese-american-bakeryhttps://linktr.ee/ban__be

Dimitri wonders what are some naming misconceptions in Vietnamese food, and Linh tries her best to explain it… slowly… Check out Linh's app, Not Phở, a cook that introduces the user to Vietnamese cuisine, especially dishes other than Phở. It runs on iPhone, iPad, and Mac. It also have an iMessage sticker pack so that you can share with all your friends and family. App Store: https://apps.apple.com/app/apple-store/id1525104124?pt=14724&ct=Podcast&mt=8 Follow us on Twitter: https://twitter.com/LinhAndDimiChan Follow Dimitri on Twitter: https://twitter.com/dimitribouniol Follow Linh on Twitter: https://twitter.com/linhbouniol

Dimitri wonders what Linh wants to eat if they go to San Diego again, and Linh tries her best to explain it… slowly… Check out Linh's app, Not Phở, a cook that introduces the user to Vietnamese cuisine, especially dishes other than Phở. It runs on iPhone, iPad, and Mac. It also have an iMessage sticker pack so that you can share with all your friends and family. App Store: https://apps.apple.com/app/apple-store/id1525104124?pt=14724&ct=Podcast&mt=8 Follow us on Twitter: https://twitter.com/LinhAndDimiChan Follow Dimitri on Twitter: https://twitter.com/dimitribouniol Follow Linh on Twitter: https://twitter.com/linhbouniol

Welcome to Season 2, Episode 10! It's time for another episode on food! This time we're going to focus on one of our favorites… Vietnamese food. It's interesting to examine the influences to Vietnamese food over the years that were a result of colonialism. Throughout all the occupiers, Vietnamese food has still had key flavors and ingredients used. We start this episode with some current events and end with a segment called Did You Know? In this one, we ask Did You Know that Dr. Seuss was a racist? Many have talked about this before, but the article The Cat is Out of the Bag by Katie Ishizuka and Ramon Stephens is a great resource for understanding how widespread Seuss's white supremacist views were. If you're looking for other children's books with a variety of positive messages and better representation, then we recommend the linked blog post at Teach for the Change which features a great list at the end of it. For previous episodes and information, please visit our site at https://asianamericanhistory101.libsyn.com or https://linktr.ee/AAHistory101 for social media. If you have any questions, comments or suggestions, email us at info@1882media.com. Segments 00:26 Current Events 03:28 History of Vietnamese Food 19:23 Did You Know? Dr. Seuss was Kind of Racist

Feeling unfulfilled while working a 9-5 office job DJ Lee (Le Vietnam) took the plunge into his DJing hobby and before he knew it he was flying to different cities, headlining shows across the globe. Missing his family and the food of his Vietnamese heritage he set himself a task to find the best banh mi in each city he landed in. What first started out as a curious interest, grew to an addiction to discover the history of the famous sandwich, learning the craft, and taking his knowledge back to Perth where he now runs the busiest banh mi shop in the city.https://www.instagram.com/levietnamcafe/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Author and food photographer Uyen Luu talks us through 10 things you need to know about Vietnamese food and cooking including why balance is key, the importance of snacks, why breakfast is the best time to eat noodle soup and food as an expression of love. See acast.com/privacy for privacy and opt-out information.

For the second part of The Future of Food miniseries, we go global. We'll explore the many ways our increasingly interconnected planet changes our foodways. We take a look at the future of disease through bats, the beloved chicken breast, the exploitation behind the açaí  berry, and the future of our taste and disgust. Join us on our quest across this big, blue floating rock to find out where we've been and where we're headed.Further Reading:Check out Eaten, a food magazine run by historian Emelyn Rude.You can learn more about the Better Chicken Commitment hereClick here to visit Alessandro Falco's website, and this is Leandro Barbosa's labor story for The Intercept Brazil.For some great articles that helped to inspire our story on globalization and disgust check out this article at the New York Times and this piece at The New Yorker. For more on the studies on disgust conducted at the University of Pennsylvania, click here. And for the journal article referenced by Dr. Carla Cevasco, go here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

After the holidays, we are very excited to eat something a little lighter. Andrea Nguyen's Vietnamese Food Any Day is full of delicious, accessible recipes with big, bright flavors. Join us, along with Melissa Chan, to discuss MSG, awesome recipes and how to pronounce "star anise." Resources mentioned in this episode: Andrea Nguyen's Viet World Kitchen How to pronounce "star anise" Dave Chang and MSG Recipes mentioned in this episode: Curry scented grilled beef lettuce wraps (page 139) Rice noodle salad bowl (page 197) Nuoc cham dipping sauce (page 30) Vibrant turmeric coconut rice (page 188) Charred Brussels sprouts with coconut (page 170) One-pot turmeric rice from NYT Coconut-kissed chicken and chile (page 100) Char siu chicken (page 97) Gingery greens and shrimp soup (page 68) Pressure-cooker vegetable stock (page 38) Pressure-cooker chicken stock (page 36) Instant Pot Sichuan spicy beef noodle soup (Viet World Kitchen) Crispy caramelized pork crumbles (page 132) Honey hoisin roast chicken and vegetables (page 104) Umami garlic noodles with shiitake mushroom (page 194, also on NYT) Smacked cucumber and shrimp salad (page 165) Bahn mi sandwich (page 62) Streetside corn and chile (page 51) Hanoi style bacon and grilled pork rice noodle bowls (page 201) Roasted cauliflower "wings" (page 48) Herby oven-steamed eggs (page 147) Caramel sauce (page 32) Ginger garlic fish parcels (page 115) No-churn Vietnamese coffee ice cream (page 210) Cashew sesame brittle (page 217) About our guest: Melissa Chan is the Director of Product at The Wild. She lives in Portland, Oregon with her spouse and 4-year-old son. She's on Instagram @chanface. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 1/26/2022): Snacking Cakes by Yossy Arefi

The Johnny Macbot makes its podcast debut when the audio about Dave Chappelle and Justin Bieber gets garbled.James Austin Johnson is crushing it on SNLJim Gaffigan's new comedy special is called Comedy MonsterKatt Williams stopped a show in the middle.Gilbert Gottfried didn't enjoy his time on SNL but did enjoy his time on Joe Rogan.Howard Stern...yeah remember Howard?....he ripped into Aaron RodgersEternals Spoiler involving Patton Oswalt. ABC is developing an Alanis Morisette sitcom for some reason(The) Foo Fighters made a comedy/horror movie for some reasonJohn Cleese talks Clifford and cancel culture and thankfully those are two different topics.Facebook group: www.facebook.com/groups/dcnpodInstagram is @dailycomedynewsBuy Me A Coffee: www.buymeacoffee.com/dailycomedynewsGoodpods: https://goodpods.app.link/2OUMliguTkb

Chef Dennis Ngo grew up the American-born son of Vietnamese refugees in Houston, Texas, and spent almost a decade in the corporate world, before following a fondness for hospitality into the professional kitchen. After a brief stint as a dishwasher and line cook, he took the opportunity to become chef of a downtown Manhattan restaurant. Following a rocky start, he grew into the role, eventually moving on to other opportunities and then, about five years ago, opening Di An Di in Greenpoint, Brooklyn. Dennis really opens up in his conversation with Andrew, taking on such subjects as family resistance to his switching to kitchen life, a rewarding but in some respects painful relationship with a surprising mentor, and what he sees as Di An Di's mission.From October 29 - November 5, 2021, Dennis and Di An Di are participating in S.Pellegrino's* Destination Dining program, "exchanging" two dishes with LA's Night x Market.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.* S.Pellegrino is Andrew Talks to Chefs' promotional partner.

Thuyen Vo is the founder of Easy English Vietnam and Easy Vietnamese - 2 language centers in Saigon. She is also known as the seasonal host at Best Ever Food Review Show, with a background in Digital Marketing.Thuyen has a passion for education and is combining her skills in English and Marketing to make this happen. She predominantly wants to help Viet Kieus living in Vietnam who may want to update their Vietnamese. Season 7 is sponsored by Blue Dragon's Children's Foundation.and Saigon Children's Foundation. Please donate if you are in a position to.-------------------Theme music composed by Lewis Wright.Main Cover Art designed by Niall Mackay and Le Nguyen.Episode art designed by Niall Mackay, with pictures supplied by guests and used with permission.Read the Blog PostSeason 6 is sponsored by Eddie's New York Deli & Diner.Follow us on Facebook, Instagram, YouTube and TikTok.Buy us a coffee or beer!Support the show (https://www.patreon.com/SevenMillionBikes)

If you're anything like me, you are really missing Vietnamese food during lockdown. I'm a decent home cook, but with all street food shut down, I have been craving my favorites, particularly cơm tấm and bún thịt nướng.With no end in sight to social distancing regulations, I talked to cookbook author Andrea Nguyen of Viet World Kitchen to get some pointers on making Vietnamese food at home.We covered the basic ingredients you'll need in your kitchen (4:30) before discussing a range of dishes, including cơm tấm (8:25), canh (10:52), bún thịt nướng (14:13), tofu (17:19), món kho (19:04), phỏ (23:22), gỏi (25:32) and bánh mì (28:03). I can't wait to try these out, and I also invite listeners to check out Andrea's cookbook Vietnamese Food Any Day, which makes many aspects of this wonderful cuisine entirely approachable for the average home cook. Get full access to Vietnam Weekly at vietnamweekly.substack.com/subscribe

Eric Tran didn't set out to open a restaurant during a pandemic, but here we are. Eric took over the lease for Falansai and now operates the Bushwick restaurant as a reimagined 2.0 version, making his interpretation of delicious Vietnamese dishes with a focus on whole animal butchery and seasonally and locally sourced ingredients. We talk about the food, what it was like to open with a takeout and delivery focus to start, and what's in store for Falansai as the city reopens.Photo Courtesy of Adam FriedlanderKeep Feast Meets West on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Feast Meets West is powered by Simplecast.

After watching some...interesting videos about Vietnamese food, we think it's time we addressed this topic. If you don't agree with any of the following statements, please proceed freely to go your way: - Phở gà is NOT phở - I never put cilantro in phở because beef and cilantro is a terrible combination. - I never put lettuce in bánh mì because I''m not a psychopath. - Hủ tiếu is woefully underrated. - Bánh canh cua is the Beyoncé of all bánh canhs. Vietnamese cooking channels: Helen's Recipes (EN): https://www.youtube.com/user/HelenRecipes Vành Khuyên Lê (VN): https://www.youtube.com/channel/UCQngdXqSkWqfysK0A-00KUA Tuệ Vân (VN, vegan): https://www.youtube.com/channel/UCS_zZToFMgLDhFaH8isgyBw Twaydabae (EN): https://www.youtube.com/c/TwayDabae Music: Zoe Blade - Funeral March of a Marionette ____________________________________________________ Listen to our podcast on 9 other platforms: https://anchor.fm/mai-vugon Follow us, maybe? https://www.instagram.com/just.another.rant/ https://www.instagram.com/maivugon/ https://www.instagram.com/phg_q/ Our Facebook page: https://www.facebook.com/justanotherrant/ Check out Quynh's new channel: https://www.youtube.com/channel/UCvuSEFw24oH8kwIOz6ZV7EQ Our blogs: https://maivugon.blogspot.com/ https://phgq.blogspot.com/

After watching some...interesting videos about Vietnamese food, we think it's time we addressed this topic. If you don't agree with any of the following statements, please proceed freely to go your way: - Phở gà is NOT phở - I never put cilantro in phở because beef and cilantro is a terrible combination. - I never put lettuce in bánh mì because I''m not a psychopath. - Hủ tiếu is woefully underrated. - Bánh canh cua is the Beyoncé of all bánh canhs. Vietnamese cooking channels: Helen's Recipes (EN): https://www.youtube.com/user/HelenRecipes Vành Khuyên Lê (VN): https://www.youtube.com/channel/UCQngdXqSkWqfysK0A-00KUA Tuệ Vân (VN, vegan): https://www.youtube.com/channel/UCS_zZToFMgLDhFaH8isgyBw Twaydabae (EN): https://www.youtube.com/c/TwayDabae Music: Zoe Blade - Funeral March of a Marionette ____________________________________________________ Listen to our podcast on 9 other platforms: https://anchor.fm/mai-vugon Follow us, maybe? https://www.instagram.com/just.another.rant/ https://www.instagram.com/maivugon/ https://www.instagram.com/phg_q/ Our Facebook page: https://www.facebook.com/justanotherrant/ Check out Quynh's new channel: https://www.youtube.com/channel/UCvuSEFw24oH8kwIOz6ZV7EQ Our blogs: https://maivugon.blogspot.com/ https://phgq.blogspot.com/

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

In this episode Hector, Jaime, Hiram (Live) and myself are joined by Connie, owner of Snowbite restaurant in South Texas.  Hiram is down from LA on this one and joins live. We talk about the feast we had at Snowbite before we started recording.  Hector orders a 3 meat rice bowl as he has many times in the past. Hector also finishes his meal with a Dalgona (Nalgona) boba tea with black balls. What exactly is a boba tea?  Hector almost quits golf.  Connie shares her experiences cooking with us on occasion at local cook offs.  We discuss the changing taste buds of people in the Rio Grande Valley.  Connie has orders of all kinds of Asian foods that are not on the menu.  People don't know how to pronounce Pho.  We talk about reviews about restaurants and some that don't make any sense. Connie share her first experience moving from California to the Rio Grande Valley in South Texas. Connie shares some hidden gems to eat at in California.  We talk about our favorite places to eat tacos in the RGV.  Hector and Connie share places to eat in Las Vegas.  Connie encourages people to be a little nicer on reviews for all small businesses.  We talk about Brisket ice cream at an eatery in Houston.  We get to taste some awesome kobe beef jerky from Momma Tazzy's Jerky Chips.Snowbitehttps://snowbite.square.site/Ready Set BBQ Shophttps://www.readysetbbq.com/shopLaw Office of Hector Hernandezhttp://hhernandezlaw.com/?fbclid=IwAR3kaG_wQzrsUJ-cVxJLUyjvipMPM1R59xo9YMKFFsiGHaaUgdZ8hd8cB7YMomma Tazzy's Jerky Chips mommatazzys.com

See what we did with the title there? Genius. And you know what else is genius? Vietnamese food! On this episode, Kirk and Lindsey sink their teeth into some bahn mi's, argue which soup wins — pho or ramen, debate whether Vietnamese summer rolls are the best rolls in the world, is the nước chắm sauce the most important part of all Vietnamese food, should pho be eaten in the summer, would they ever eat balut (Google it), and the two debate which ridiculous yet REAL names of Pho joints are the dumbest. Hosts: Kirk Pynchon & Lindsey Gentile Producer: Kirk Pynchon Producer/Engineer: Andrew Price Theme song by: Kirk “Dad Beats” Pynchon Learn more about your ad choices. Visit megaphone.fm/adchoices

Diane Lam (Lam Tu Nghi) is the owner and operator of new Saskatoon fav, Diane’s Place. Serving delicious vegan and vegetarian Vietnamese food. Diane operates out of her home kitchen on weekends while working from home full time. Her food is only available through her social media pages. Listen in as we talk about Vietnamese food, anti-oppression, anti-racism, and ultimately what the heck is going on in settler families? Show Notes: Diane's Place Instagram

Linh wonders what French cuisine is, and Dimitri tries his best to explain it… slowly…

When Khanh Nguyen (Sunda Dining) was a child, picking herbs and helping in the kitchen was his mother’s way of disciplining him for errant behaviour. But he grew to love the connection he was forming with both the ingredients and techniques that underpin the food of his Vietnamese heritage. It lead to a career in food and a determination to take Vietnamese and South East Asian cuisine to new heights downunder.https://www.instagram.com/genghiskhanh/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au

When Khanh Nguyen (Sunda Dining) was a child, picking herbs and helping in the kitchen was his mother's way of disciplining him for errant behaviour. But he grew to love the connection he was forming with both the ingredients and techniques that underpin the food of his Vietnamese heritage. It lead to a career in food and a determination to take Vietnamese and South East Asian cuisine to new heights downunder.https://www.instagram.com/genghiskhanh/?hl=enFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.au

This week on Inside the Skev, we are joined by Alan Moy, the owner of Viet Nom Nom. Viet Nom Nom is a Vietnamese-inspired fast casual restaurant located in Downtown Evanston at 618 ½ Church Street. They serve a craft, health-inspired menu and strive to put a modern, unique fingerprint on traditional Vietnamese dishes that appeal to all walks of life, while offering customers better-for-you food.Inside the Skev is a one stop shop for all things Skokie and Evanston hosted by Aaron Masliansky. Listen live on Sunday mornings at 10AM Central time on WCGO-95.9FM, 1590AM, Youtube or Facebook Live. Be the first to know about local events, new podcast episodes, real estate and the latest stories about the great people in these towns by going tohttp://www.skevanston.com. Sign up for the newsletter and reach out to Aaron Masliansky at aaron@skevanston.com with any questions or suggestions. Be sure to also follow Inside the Skev on Facebook, Instagram and Twitter for the latest updates. 

After becoming a father at a very young age Cuong Nguyen (Hello Auntie, Banh Meats + Co) fell into the industry out of the necessity of a full time job and a means to put food on the table. But after years playing his trade in some of Australia’s best restaurants, he’s now one of the leading purveyors of Vietnamese cuisine down under and is on a mission to change perceptions of it being ‘cheap eats’.https://www.hello-auntie.com.auFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling

Advertising with leisurlist: https://leisurlist.com/feed/article/advertise/details or e-mail Linden at lshinall@leisurlist.comNew Leisurlist Merch - https://leisurlist.square.site/This week we’re talking about our favorite places to get the Christmas meal made for you in NWA, cool Holiday Bars to see and experience and a new Vietnamese food truck and Mount Sequoyah revamp! Let us know what you want to hear about next or submit any questions for us at leisurlist.com/podcast!What to Eat - Christmas MealsMermaid'sHoliday menu and ordering detailsHigh South CulinaryHoliday menu and ordering detailsHoller and Louise Breakfast OptionsCheers at the OPOHoliday menu and ordering detailsIDK Cafe + CateringHoliday menu and ordering detailsWhat to See and Do - Christmas BarsMiracle on 2nd Street at UndercroftPinpointWhat's NewSimply Pho YouGuide to NWA Food Truck Courts - Lake FayettevilleMount Sequoyah Revamp

When we speak to Bao Hoang, he's not long off a call with PM Scott Morrison: Bao is representing the perspective of small-to-medium enterprises and culturally and linguistically diverse communities on a coronavirus recovery taskforce. In the meantime, he's running Roll'd, a mostly takeaway Vietnamese chain with branches around Australia. Hoang saw the pandemic coming and he's helped Roll'd neatly pirouette its way through it.https://rolld.com.auFollow Dirty Linen on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Danihttps://www.instagram.com/danivalentFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/

“I feel so reinvigorated and I want to teach people the comfort foods that I grew up eating. I want to keep Vietnamese food alive in America.” Chef Nini Nguyen is a New York City based chef, instructor, recipe developer and recent contestant on Bravo’s Top Chef All Stars. Nini grew up in New Orleans East where there is a big Vietnamese population and growing up, she predominantly ate Vietnamese food and cooked Vietnamese food with her grandmother. This is where she fell in love with food and cooking - in a place with such a rich culinary background with so many delicious things to eat. Now, Nini feels reinvigorated and wants to teach people about the comfort foods of her heritage that she grew up eating. During Nini’s time in college at LSU, she realized she wanted to be a chef and after college, took the leap and went culinary school but felt that she learned so much more on the job. She quickly fell in love with the industry - she loved the culture of restaurants and the people the restaurants attract to work there. She worked at restaurants across Louisiana including Coquette and at a bakery where she honed in on her pastry skills, which landed her a gig at the famed Eleven Madison Park in NYC. Not too long after, she secured a spot on Top Chef Kentucky, which then led her to become a contestant on Bravo’s most recent season, Top Chef All Stars. These experiences have inspired her cooking and have given her a platform to teach - which is what she really loves to do. Here’s what we cover in this episode: how Top Chef has impacted her career, launching virtual and on-demand cooking classes in the wake of the pandemic, how New Orleans native chefs are starting to explore and use Vietnamese ingredients in New Orleans cooking and why Nini loves this industry and cooking so much. Tune in and follow @chefnininguyen and @fromthegrounduppod on Instagram and check out www.chefnininguyen.com for more info on Nini’s classes.

Episode #1. Broth, Noodles, Toppings, Style... We discussed about the specifics of Vietnamese Pho and Japanese Shio Ramen.

I love you Vietnamese Food so this is my take on a fried Vietnamese spring roll. The flavors of fresh mint and basil are a most.

Major League Baseball haven’t given any punishment to the Astros for cheating in the World Series. New rules for pitchers. Burger King’s moldy Whopper campaign. Insider book about Facebook from a former employee explains the dark side, including how Zuckerberg had an executive blow dry his armpits.Reacting to the Trump Rally in Colorado Springs. Gallup polls show people have become more satisfied with America. Will Trump take Colorado this year? VX-3 Mobile Food Unit’s Natasha and Yen, share how they quit their corporate jobs and started selling real Vietnamese banh mi sandwiches. They have Vietnamese specials including the Pho version of a French dip. Yen’s father is the baker who perfected their French bread too.

For us, our New Year doesn't start on January 1st, but in February - wait no I mean, January.... okay when the full moon cycle restarts... what?? Happy Lunar New Year everyone! Tune in to hear us explore the different traditions and customs we Asians face yearly and hold true to us dearly. It's through these experiences that have made and shaped us into who we are today and we hope you can relate or learn something new! We’d love to know your thoughts about this topic as well, feel free to send us an email: unapologeticallyasianpodcast@gmail.com or follow us and slide into our dms on instagram: https://www.instagram.com/unapologeticallyazn/Stay safe and healthy, ♥︎ Thuy and Tiana (UA ✌︎)

Is it fur, foe or phở? Growing up Asian, we’ve been exposed to many unique traits that differ from the traditional Australian household, but probably the most notable is our experiences with food. In this episode, we explore the cultural practices surrounding Asian cuisine and what it was like being raised with a variety of customs that has influenced our eating habits and perspective on food in a western setting. ♡ We’d love to know your thoughts about this topic as well, feel free to send us an email: unapologeticallyasianpodcast@gmail.com or follow us and slide into our dms on instagram: https://www.instagram.com/unapologeticallyazn/Stay safe and healthy, ♥︎ Thuy and Tiana (UA ✌︎)

Today's episode highlights include • a deep dive into Weimar beyond Goethe, Schiller and the Republic • a discussion about Germany's debate culture • advise on how to navigate German bureaucracy • why you should visit the Baltic Sea and • what surprising food, beyond Currywurst and Döner, you should eat in Berlin. Hanni's Coffee Connection today is Elizabeth Harrington Lambert, Director of Fellowships at the Meijer Office of Fellowships at Grand Valley State University and DAAD Research Ambassador since 2012. You can get in touch with Elizabeth at elambert(at)daad-alumni.de.

In this episode of The Slaw: Staying on top of Pittsburgh, Aadam talks to Ben Wong about bahn mi sandwiches and pho. Ben and his wife Kellie own Bahn Mi & Ti in Lawrenceville and Two Sisters in East Liberty. Ben and Aadam talk about Vietnamese food, bubble tea and Ben shares some of his favorite places to eat around Pittsburgh. Stephanie shares one of her favorite North Side neighborhood events - the weekly Banjo Night at the Allegheny Elks Club. Our collaboration of the week highlights how Honeycomb Credi is helping Rolling Pepperoni open a storefront in Lawrenceville.     Bahn Mi & Ti4502 Butler Street, Pittsburgh, PA 15201 Facebook Page Instagram @banhmiandti   Two Sisters Vietnamese Kitchen 216 N. Highland Ave, Pittsburgh, PA 15206 Facebook Page Instagram @twosisters_pgh   PennsylvAsia is a website that “has been exploring some of the cultural, educational, and social links between Pennsylvania and Asia since 2011.”   Some of Ben's favorite food spots around Pittsburgh: Gaucho [Check out our guide to vegan eats at Gaucho]  Yuzu Kitchen Ki Ramen Unami [Take a listen to Episode 01 of The Slaw, we talk to DJ Arie Cole who is at Unami every Friday night] Ki Pollo Meat & Potatoes Hyde Park Steak House   Events: Every Wednesday - Banjo Night @ The Allegheny Elks & Bluegrass Jam @ The Park House Stephanie talks about why the North Side is the place to be on Wednesday nights.  Banjo Night @ Allegheny Elks Bluegrass Jam @ The Park House with the Shelf Life String Band   A very Pittsburgh Collaboration: Honeycomb Credit & Rolling Pepperoni Aadam shares one of the things he is looking forward to in 2020 - Rolling Pepperoni will be opening a storefront in Lawrenceville. Thanks to the help of Honeycomb Credit, a crowdfunding platform for small businesses from Pittsburgh, Rolling Pepperoni is expanding into its own storefront on Butler Street.    EMBED: https://www.facebook.com/honeycombcredit/posts/2409694966015640    Give Us a Call Have an event we should know about? Know of a partnership we should highlight on the podcast? How about a collaboration? We'd love to hear from you!   We're always looking for new Pittsburgh stories to share. If you leave a message we just might feature your pick in our newsletter or on our podcast.   Give us a call and leave a message. We want to hear from you!   412-368-6595    * Please note, By leaving a message on this service, you consent to your voice being recorded and used by Very Local Pittsburgh in The Slaw podcast and elsewhere. Subscribe to The Slaw: Staying on Top of Pittsburgh podcast   The Slaw Podcast is available on: iTunes Spotify   Follow Very Local for more Pittsburgh updates: Very Local Pittsburgh Website Twitter @VeryLocalPGH Facebook Instagram  YouTube

Today we're bringing you a special show featuring recent award-winning stories from our news department. First up, we'll consider what a focus on the butterfly means for other creatures affected by climate change. Then, we'll meet a young man who's helping his Mayan community speak their truth in Bay Area courts. And, a delicious Audiograph.

In this special episode, I had the pleasure of speaking with Kim Bui, owner of Miss B's Vietnamese Food Truck and Catering. Kim and I spoke on several topics including: growing up in the Little Saigon community of Southern California, searching for Vietnamese food in the states, teaching in Vietnam, and pursuing her dream of starting a Vietnamese food truck. Kim leads as an example of a person who takes risks. Her passion for food and family is contagious and she makes a phenomenal bo kho!   Follow and connect with Kim:Instagram: @missbsvietnameseWebsite: www.missbsvietnamese.com   More about Kim Bui (from missbsvietnamese.com): Kim grew up in the Little Saigon community of Southern California eating her mom’s delicious traditional Vietnamese meals every evening. She fondly remembers serving as her mom’s “prep cook” on early weekend mornings preparing for large family gatherings by: wrapping hundreds of egg rolls, folding freshly steamed rice crepes, deveining countless shrimp, slicing meat for soups, washing herbs from the garden, and chopping veggies. She has carried these cooking skills with her into adulthood, and the distance and years since her upbringing in Little Saigon hasn’t diminished her appetite and enthusiasm for Vietnamese food. Kim’s goal for Miss B’s Vietnamese Food Truck is to share her life-long passion and love of good Vietnamese food with her community in Denver.      

ນ້ຳຂອງທີ່ຕົກຢູ່ໃນວິກິດແຫ້ງຄຸງພື້ນໃນຫ່ວາງນຶ່ງນີ້ ບັດນີ້ໄຄແດ່ແລ້ວເພາະຣະດັບນ້ຳນັ້ນນອງຂຶ້ນມາກມາຍໄດ້ຢອດດຽວ... ຈັ່ງວັດໜອງຄາຍແລະວຽດນາມຜັນຂະຫຍາຽຂະແໜງສຶກສາ, ກະເສດແລະການຄ້າ... ໄທຍ໌-ລາວຝຶກຫັດຮຽນຮູ້ຄວາມຊ່ຽວຊານໃນດ້ານອຸປຕິເຫດ, ເຫດການສຸກເສີນແລະການກູ້ຊີບກູ້ພັຍຕ່າງໆ...

(0:00) Vietnamese food go-tos (5:55) Alex's GP Providence weekend (8:55) Alex explains to KYT what "bang bang" means (10:15) More value in today's GPs? (16:50) Being a tourist in your own city, visiting Saint Joseph's Oratory (27:50) Standard talk, mentally taxing decks| (53:30) Do 70% decks still exist? (56:30) GOING DEEP: Has podcasting made KYT less shy? (1:07:00) KYT's one interaction with LSV (1:11:00) WAR Limited, why KYT loves Ari Lax's content, going over Ari's blog post on WAR

Today's Episode: Andrea Nguyen This week, we're excited to welcome Andrea Nguyen to SALT + SPINE, the podcast on stories behind cookbooks. Andrea Nguyen is the author of six cookbooks, including Vietnamese Food Any Day and the James Beard-winning The Pho Cookbook. We sit down with Andrea at our studio in San Francisco's Civic Kitchen Cooking School to discuss her lifelong interest in cookbooks, grocery shopping, and play a pho/bahn mi game. Plus, as always we check in with Celia Sack at Omnivore Books in San Francisco. Bonus Salt + Spine Features: RECIPE: Char Siu Chicken  RECIPE: Cashew Sesame Brittle -- About Salt + Spine Salt + Spine is hosted by Brian Hogan Stewart. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay Find us on Patreon, Instagram, Twitter, and Facebook. Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

Cathy welcomes Andrea Nguyen back to the show to talk about her latest cookbook, Vietnamese Food Any Day. Andrea explains how she was inspired to write this book looking back on her fondness for grocery shopping—and how her family would improvise with ingredients they found in the US rather than what they were used to cooking with in Vietnam, and making delicious adaptations with them. Andrea welcomes everyone to learn a few Vietnamese techniques and dishes and have fun with them. Cathy and Andrea also talk about the strides food media has made in recent years in celebrating writers of color and cooking from diverse perspectives. Eat Your Words is powered by Simplecast.

Forty years after the Vietnam War, many Vietnamese restaurants in America are still a tribute to a time and a place that no longer exists: 1970s Saigon.

As part of the Ten Speed Ambassadors program we were able to review Andrea Nguyen’s latest cookbook, Vietnamese Food Any Day. (Thanks for the free book Ten Speed!) We had to try out the recipes for ourselves and they were a hit. (Please know, all opinions are our own. )Betsy was lucky enough to be able to talk with Andrea Nguyen about her cookbook, favorite fish sauce, and a tip for cooking rice that we know will come in handy.

It’s all aboard the train to Flavourtown because Guy Fieri's dark alter ego Fuy Gieri’s taken over this season finale, making stops at D&D Junction, Comicville, and Banh Mi Main Station. Hold on to your hats because it’s one hell of a ride!CONTENT WARNING: Some Strong Language. Listen at your own discretion.Your M8S: Olivia (@8bitolive) | Binaya (@binsintheair) | Josh (@abangpinoy) | Brandon (@brndn.le) | Nick (@nicksolol)FOLLOW us on Twitter @GR8M8SPodcast | On Instagram @gr8m8spodcast | Got Questions? Use #GR8M8SPodcast | FIND us at gr8m8spodcast.wixsite.com/heym8 | LISTEN to us on almost everything! Just search 'GR8 M8S Podcast'. Leave us a rate and review on iTunes, and share us to your friends! Thank you for the love!Music: "wohnzimmer” by Upper Class. Go support Upper Class at upperclasshiphop.bandcamp.com

Host Kathleen Flinn talks to noted Vietnamese food writer and author Andrea Nguyen about everything from dumplings to pho to her dramatic escape from her home country in 1975 at the height of the war. Get more about Andrea - plus the recipe for the Rotisserie Chicken Pho from the episode - at http://hungryforwords.show Special Guest: Andrea Nguyen.

s02e23 features Jay and KC back in the fray! Jay opens with an unfortunate tale involving fender benders before the gang deliberates on the various Anthony Andersons and talk the virtues of bowling good. They debate whether one can indeed ‘rassle with other people’s kids, Jay expounds on sweatpants and gives TMI on his privates. He shares a little insight into a project he’s working on and then into his penis off drugs before Mike talks Prince’s body of work. They hit Top of the Hour and play classic musician charades while talking different types of foods and assuming that Jay’s is under-seasoned. Mike makes peace with his life’s choices, Jay holds hands with a stranger and they talk masturbation interrupted before KC and Mike dash Jay’s hopes of landing a job on CBC. They close out on further masturbation speak, this time nostalgia edition, and make a Klay Thompson joke. Lasers!

Chef and Momofuku founder Dave Chang is joined by Good Girl Dinette owner and chef Diep Tran to discuss what it was like fleeing Vietnam as a child (3:00), how she was inspired by her grandmother's hustle (20:20), the great pho debate (35:20), what it was like to come out to her family (45:45), and the rise of her own business (52:45).

Our Guest Phil and Kim Shen created Behindthefoodcarts.com because of their love for food trucks. Not only do they want to highlight the quality of the food, but also the stories about the people who work in these trucks. They have written a book, Food Truck Road Trip: A Cookbook, that features 63 food trucks from 12 cities around the country and over 100 authentic recipes.   In this episode, we discuss the versatility of food trucks around the country and the charming and amazing Ho Chi Minh City in Vietnam.     What You’ll Learn Great food trucks in Oregon What to do in Ho Chi Minh City Where to eat in Ho Chi Minh City What phrases to know   Phil’s Spots to Chow Down -Phở Lệ 413–415 Nguyễn Trãi, P. 7, District 5   -Bánh Mì Huỳnh Hoa 26 Lê Thị Riêng, District 1   -The Lunch Lady 23 Hoang Sa, District 1   -The Morning Café (Coffee) 36 Lê Lợi, 2nd Floor, District 1   -Ốc Quang Anh (Snails) 189 Tô Hiến Thành, District 10   -Cơm Sườn Mê Kông (Pork Chop Rice) 136 Sương Nguyệt Ánh, District 1   Our city guide has photos and more options as well: http://behindthefoodcarts.com/post/115961232154/ho-chi-minh-city-guide-food     Phil’s Recommended Things To Do -Ho Chi Minh City Museum of Fine Arts Very tranquil and peaceful break from food.   -Saigon Central Post Office Love the architecture of this place.   Phrases Xin chào - Hello, a general greeting   Cảm ơn - Thank you     Share your thoughts with us!   We'd like to hear from you about places you might want to learn more about or even stories about your adventures. Message us through our website OurFoodAdventures.com Share the show on your Facebook, Instagram or Twitter. Let us know how much you liked the episode with a 5-star rating and what your favorite part was.     Thanks for listening!   -Chris and Tiarra    

Matt and Zac interview Anh Johnson. They talk about Sandlot, Difficult People in Ministry, and Vietnamese Food. Sponsor – CEPNet.com Connect With Anh – Facebook Stuff Anh Mentioned – Like a Girl Lynden, WA Hillcrest Faithlife (Logos) Accordance Sam Vulnerable Pastor FEEDBACK Intro Music – Rockin’ Riff, by NICOLAI HEIDLAS Outro Music – In Your Robotic Heart, by NICOLAI HEIDLAS

On this week's show, we begin (1:34) with a look at some traditions of past eras that have largely fallen by the wayside in this modern age, such as teeth blackening and cricket fights. We also honor a few habits that have survived, such as kite flying and the many rituals of Tet. Then (12:47) we look at our beloved Vietnamese cuisine and ponder some ways in which it could be even healthier and more well-balanced than it already is. This segment includes a brief fight over mayo. Our interview segment (22:40) features Mai Nguyen, who has worked in everything from robotics and maker spaces to dyes and social entrepreneurship. Find out more about her wide-ranging projects on her website: https://www.curiousmeye.com/ As always, we end with Banh Mi Banter (36:56).

Learn how to cook the ultimate roast chicken! This week Jane de Graaff chats with Thi Le, head chef from Melbourne restaurant Anchovy. Thi brings some interesting tips to the table that will have you cooking up a storm of multifaceted flavours. For the full recipe head to: https://kitchen.nine.com.au/2016/05/13/12/36/roast-chicken-and-vegetables

Kyle, Tom, and John attempt the Bean Boozle challenge and talk food and video games

Hoi An is one of the most atmospheric towns in Vietnam boasting Unesco World Heritage status with beautifully preserved Japanese Merchant Houses and Chinese temples. I started out the mornings here in their open air market, one of the best ways to experience true local culture. There was the usual fresh produce and live birds and fish for sale as well as lots of flowers ready to brighten up homes for the upcoming Lunar New Year celebrations.Down by the river some men let me look in on their Buddhist puja, a prayer ceremony to celebrate the past year’s many blessings and good fortune.Right beside them the local ladies that offer boat rides were working tourists for fares. You may think it’s a little touristy but it’s a great way to experience Hoi An from a different perspective and to appreciate the Thu Bon river still very much a regular place for transit. Hoi An was once one of the busiest ports and Vietnam’s most important trade center in the 16 and 17th centuries.Had the river not silted up in the late 19th century making it impossible for large ships to dock Hoi An would be a very different place today. What was left behind was the legacy of a rich trade center and port with money that was spent on mansions, merchant houses and temples with varying but complimentary styles of architecture. Meanwhile back at the market.And the ingredients  are either super fresh or still alive!There are so many wonderful dishes to try in Hoi An, amazing salads featuring herbs, seafood and chilies, the local specialty white rose, a delicate wonton filled with prawns, this is a paradise for people who love and appreciate great food. Excerpts from "    

On today's THE FOOD SEEN, Charles Phan's family left Vietnam just before the fall of Saigon to the Vietcong. Arriving to San Francisco in the mid 1970's, Phan explored careers in pottery, architecture, but his family's long history as excellent home cooks, manifest itself in 1995 when The Slanted Door opened it's doors on Valencia Street in The Mission. The original iteration was going to be a rice crepe shop, instead Phan ventured past spring rolls and peanut sauce, introducing us to pho, rice porridges, clay pot cooking, and the wonders of fish sauce. In 2004 The Slanted Door moved to the Ferry Building, Phan won the James Beard Foundation Award for Best Chef California, and Vietnamese cuisine was a solid part of San Francisco's culinary architecture. Last year Phan won the JBFA for Outsanding Restaurant, celebrating it's 20th anniversary with the release of his new cookbook “The Slanted Door: Modern Vietnamese Food”. Học ăn, học nói, học gói, học mở. This program was brought to you by Cain Vineyard & Winery. “I was a guy who tried to bring american culture into my family. ” would buy everybody presents for Christmas and had to buy myself one so it looked normal.” [09:00] “I don't believe in this artistry bull-crap. You should study the craft, do it well, bring a little bit of history, educate people then everything else will go fine.” [20:00] “Part of the goal with the book was to tell people some of our story and our struggle of going from place to place.” [25:00] –Charles Phan on The Food Seen

Fine dining restaurants are often where innovations take place in the restaurant industry, but quality food is never limited to those locations. After spending years in white tablecloth restaurants, Jeff and Michael Gulotta started their own place, MoPho,which caters to the palates and pocketbooks of their working class industry friends. Chef Ryan Prewitt isn t a stranger to quality either. Ryan s been able to replicate the live fire techniques he learned on a trip to Uruguay at Peche Seafood Grill, which has changed his entire perspective on cooking. And if that s beyond your reach as a home cook, you ll want to stick around this week on Louisiana Eats for Brian Landry sadvice about cold smoking fish in your oven. Milkfish Ceviche 1 pound drum or grouper fillet 1 cup coconut vinegar 2 teaspoons salt 1 tablespoon fresh grated ginger 1 tablespoon fresh chopped chile pepper 1 can unsweetened coconut milk 4 tablespoons chopped green mango 3 tablespoons diced purple onion 1 tablespoon each, red and green bellpepper Cut the fish fillets into inch cubes. Cover with coconut vinegar and mix in the salt. Allow to marinate refrigerated for at least 4 hours or as many as 8. Drain off the vinegar and mix in the remaining ingredients.

Stuffed de-bone chicken wings by ordinary guest Anh Thu. Chicken wings with fish sauce by CandyCanCook. - Nấu gì ăn gì 14 này, mời quý vị cùng thực hiện 2 món ăn ngon lành, đậm đà hương vị Việt với nguyên liệu chính là cánh gà.   

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.