Mời cả nhà ăn cơm!

Most of my cooking memories as a child were wrapping chả giò. We’d wrap for the whole day with all my cousins and aunties. And my mum would guide my hands on how to do this. As I got older, my father taught me how to make more elaborate things like doughs for traditional dumplings–how to get the consistency right and how to balance flavors, and tricks on how to make things tender.

My favorite dish is Bánh Khọt, but my dad makes it in a very different way from the rest of Vietnam. I think it‘s maybe a Thai influence. The batter is not yellow. It’s just a white rice flour with a lot of coconut milk. He also makes Bánh canh, but instead of having it in a clear broth, it’s in a coconut broth. I think for me, the taste of home is coconut milk mixed with nước mắm.

Wenn du ein Gericht kennst und denkst: ‚Oh, schmeckt gut’ – dann kannst du dir diesen Geschmack merken. Wie? Du isst, aber nicht gleich runterschlucken. Augen zu, abspeichern. Ein paar Mal so machen – und du merkst dir den Geschmack wirklich.