I write about my mama a lot, but this Sunday is Father’s Day, and I can’t forget about my pops, nor my hometown. Reflecting on my dad’s recent stateside visit a few weeks ago, I share here things we ate together. Since retiring, my pops relocated back to Vietnam. I’ve flown to Saigon a handful of times and hung out with my pops, but it’s not often he comes back to the U.S. This means when he does, we try to pack as much American —particularly Texan—foods into his belly
I guess technically this entry should’ve been titled “Eating Napa,” but there’s going to be a little bit of SF in it, too–namely the airport. Did you know the San Francisco International Airport (SFO) is working towards becoming accessible for blind travelers by using localization technology? These days, technology has granted so many visually impaired people more independence. When I travel alone, I depend on guidance and assistance from airport employees, but indoo.rs will take travel to another level for those with vision loss. Until then, let’s get back to
Comfort food in the Bay: The best fried chicken at San Tung, Puerto Rican at Sol Food, and ice cream at Humphry Slocombe
I visited the Bay area last year to host a fun, interactive dinner on behalf of the Guide Dogs for the Blind. During my trip, I got to walk with a guide dog and play with the puppies—catch my GDB adventures in Blind Life episode 9. As always, my not-so-secret agenda with all travels is to EAT. Because the GDB is located in San Raffael, a township to where I’ve never been, I was looking forward to trying something new. The hubs and I asked our favorite food friend from
Back in January, I wrote a post about what to cook and eat on a ski/snowboard trip—basically foods that were easy to prepare, provided ample sustenance, and could warm you from the outside in. It’s May now, and summer is officially a few weeks away. In Houston, where temperatures have reached the lower nineties on occasion, summer’s already here. This means it’s camp time!
For now, this is the last in my Saigon series, covering my most recent trip to HCMC in January. (Read about my eats from early July 2014 and late July 2014.) This time, as usual, I ate more street food, but I also ventured to less traditional places and had lunch outings with my pops, who has since moved back to Vietnam after retirement.
Some of my favorite foods in Saigon: Mien xao cua at Quan 94, cua rang me at Kim Phat (Ba Chi), xoi ga, and Pho Hoa Pasteur
Following my early July 2014 trip to Vietnam where I attended the KOTO fundraising gala, I returned to Saigon just a few weeks later to do another guest appearance on MasterChef Vietnam season 2 and work with the show’s sponsor, Knorr Vietnam. You know I can’t go to Vietnam without eating Saigon, so here’s what I had this time around.
Happy new year (again)! In continuing the closer look we’re taking at Vietnamese traditions, like those of lunar new year, today I’m actually taking you back to Vietnam. I was born in California and didn’t visit the country of my heritage until I was 18. It would be another 16 years after that first pilgrimage before I’d returned to Vietnam again. Consequently, this second trip was after MasterChef, and I was going to Vietnam to appear in the inaugural season of “MasterChef” Vietnam as a celebrity guest judge. Since then,
**Please excuse the many misspelled Vietnamese words in the following entry, as I don’t have the software to write proper Vietnamese, accents and all. This Thursday marks the lunar new year, or Tê’t, as we call it in Vietnamese. Growing up, the red envelopes containing minted bills (or—like xì—were my most anticipated new year tradition. It meant I was that much closer to that Super Mario game or, when I was in high school, that Green Day CD. Another fond memory of Tê’t was the banh chung my grandmother made
If you follow me on Facebook, Twitter, or Instagram, you would know I spent last weekend in Breckenridge, Colorado, on a ski/snowboard trip with friends and family (more on this to come in a later post). Today, we’re going to focus on food. It’s an unwelcome dilemma every time: what will be filling enough to satiate 8 to 12 hungry folks but easy enough to prepare when everyone’s exhausted from all the physical activity? And don’t forget that nearby markets may be limited in ingredient selection so no Sichuan, no
Chronologically preceding theMasterChef reunion spanning three generations and my first visit to the Bronx, here’s my final installment of my New York City 2.0 series. Upon touching down at Newark, I checked into my hotel, freshened up, met up two friends and my cousin, and headed straight to Sushi Nakazawa. If you’ve ever seen Jiro Dreams of Sushi, you may recall Daisuke Nakazawa, the chef who, under the tutelage of sushi master Jiro, learned to perfect tamago, a beloved Japanese egg custard, but only after having prepared it 200 times.