Vietnamese Food Quotes

Thickly forested regions of Phuoc Tuy including the Rung Sat swamps and farms considered to be controlled by the Vietcong, were regularly sprayed by defoliants including “Agent Orange” using aircraft. This was both an inhumane and unsuccessful strategy which only destroyed enough food to feed 245,000 Vietnamese people for a year resulting in a propaganda gift to the Vietcong. (Ham, 2007). Given that defoliation did not uncover the enemy, who kept on fighting from jungle, caves and tunnels, the whole defoliation programme must be considered a failure. Given also, that birth defects and other health problems associated with defoliants can be directly blamed upon “Agent Orange”, it stands to reason that the allies in the Second Indochina War who sprayed it upon villages and farms can in fact be said to be, “Guilty of War Crimes!

Once you're using sides and sauces you're on the right track and you're also following the general principles about how to eat well in the United States.

Some call you the lost brothers. Look at you. Living in America has lightened your skin, made you forget your language. You have tasted Western women and you're probably not as attracted to Vietnamese women anymore. You eat nutritious Western food and you are bigger and stronger than us. You know better than to smoke and drink like Vietnamese. You know exercise is good so you don't waste your time sitting in cafés and smoking your hard earned money away. Someday, your blood will mix so well with the Western blood that there will be no difference between you and them. You are already lost to us.

The best way to spark conversation is to be specific. Include quirky things that make you stand out. If you say, “I like music,” that doesn’t really tell me anything about you. Cool, who doesn’t? Same with writing that you like travel, food, and laughter. That’s like saying you like Tom Hanks. Yeah, dude, he’s an American hero. Don’t tell me you like to cook; describe to me your signature dish and what makes your Vietnamese soup pho-nomenal. The more specific you are, the more opportunities you give potential matches to connect by commenting on that quirk.

In Vietnamese hoa means 'flower' and the first thing we noticed on the menu was lau hoa, flower hotpot. This was where we were meant to be. Stunning fresh blossoms of squash, daylilies, white so dua flowers, lotus stems and yellow velvetleaf buds made up the floral ingredients in our flower hotpot. All of these were cooked together in a light pineapple soup base that included chunks of salmon. The restaurant's brochure explained why the name had been chosen: 'Chi Hoa, which means "flowers", is a common name of many Vietnamese women who are sophisticated, caring and always bring great love into every meal they cook for their family.

This wrap! It's made of rice! Now I get it... it's a variation on a Bánh Xèo!" BÁNH XÈO Literally meaning "Sizzling Cake," it is a Vietnamese rice-flour pancake. The batter is made from rice flour, water, coconut milk and other ingredients and is then spread thinly and fried like a crepe. Once cooked, ingredients like pork, shrimp, and bean sprouts are folded inside. I see the concept behind this dish now! It's mixing piping-hot rice with juicy fried chicken! Fried chicken and rice have always been a golden combination. Here they've recreated that in a form that's easy to eat on the go and just as delicious. And they even managed to do it in an innovative and eye-catching way!

Because to be so simplistic is not enough. Until and unless our people have learned the rudiments of the basic foundations or principles of a true republic, of a true democracy, food and housing is just a minor path or a technique. What we need is a national psyche, a national attitude that as a people we must stand up with self-respect and self sufficiency. We have a very rich country. We can produce all the food we need, but to do that we must have a good government. That government must really represent a national attitude and national characteristic, which is what the Vietnamese have done, which is what the Japanese have done. The Japanese have no trace of a socialistic or communistic ideology and yet because of their nationalism they were able to project Japan as one of the most prosperous industrial countries of the world.

They shared a platter of meze and dips and, for dessert, summer berries dipped in four kinds of melted chocolate. Lovers' food, Lara thought, watching Phil feed Katy a strawberry. When she was married, she had made special trips to obscure ethnic supermarkets for Vietnamese rice pancakes and soba noodles. She had bought extra-virgin olive oil online from a tiny estate in Sicily. She had discovered celeriac and plantains and Jerusalem artichokes. She had sautéed and ceviched and fricasseed and brûléed.

When a Vietnamese official suggested that the U.S. send food aid to regions where starving villagers are being asked to spend their time and energy searching for the remains of American pilots killed while destroying their country, State Department spokeswoman Phyllis Oakley reacted with great anger: “We are outraged at any suggestion of linking food assistance with the return of remains,” she declaimed. So profound is the U.S. commitment to humanitarian imperatives and moral values that it cannot permit these lofty ideals to be tainted by associating them with such trivial concerns and indecent requests.166

I recently had dinner with George. We did not eat fish. Instead we ate at a wonderful Vietnamese restaurant. I had lemon-grass chicken with chile, and George had stir-fried vegetables. Both meals were excellent, and both consisted of foods originating far from Spokane. Although we didn’t ask the cook where the chicken and other foodstuffs came from, it isn’t difficult to construct an entirely plausible scenario. Here it is: the chicken was raised on a factory farm in Arkansas. The factory is owned by Tyson Foods, which supplies one-quarter of this nation’s chickens and sends them as far away as Japan, The chicken was fed corn from Nebraska and grain from Kansas. One of seventeen million chickens processed by Tyson that week, this bird was frozen and put onto a truck made by PACCAR. The truck was made from plastics manufactured in Texas, steel milled in Japan from ore mined in Australia and chromium from South Africa, and aluminum processed in the United States from bauxite mined in Jamaica. The parts were assembled in Mexico. As this truck, with its cargo of frozen chickens, made its way toward Spokane, it burned fuel refined in Texas, Oklahoma, California, and Washington from oil originating beneath Saudi Arabia, Venezuela, Mexico, Texas, and Alaska. All this, and I have chickens outside my door.

They were all there for the food, the drink, and the ambience, even as everyone devoured plates as disparate as Korean bibimbap and French vichyssoise. "I'm going over there." Ana pointed to a midnight-blue food truck that was known for having the best bao, steamed Vietnamese buns, in Denver. Which, given the popularity of the southeast Asian cuisine in the city lately, was more of an accomplishment than it might have seemed. "What about you?" Rachel asked Melody. "I'm having what you're having. You never steer me wrong." "Then A Parisian in Denver is the way to go. Come on. I want to say hello to Lilia." They found their way to the end of the line in front of a food truck painted in red, blue, and white, and Rachel craned her neck to feet a better look at the chalkboard that proclaimed the day's specials. There was French street food like crepes and merguez sausages alongside trendy favorites like duck confit pommes frites.

As a nonwhite person, the General, like myself, knew he must be patient with white people, who were easily scared by the nonwhite. Even with liberal white people, one could go only so far, and with average white people one could barely go anywhere. The General was deeply familiar with the nature, nuances, and internal differences of white people, as was every nonwhite person who had lived here a good number of years. We ate their food, we watched their movies, we observed their lives and psyche via television and in everyday contact, we learned their language, we absorbed their subtle cues, we laughed at their jokes, even when made at our expense, we humbly accepted their condescension, we eavesdropped on their conversations in supermarkets and the dentist’s office, and we protected them by not speaking our own language in their presence, which unnerved them. We were the greatest anthropologists ever of the American people, which the American people never knew because our field notes were written in our own language in letters and postcards dispatched to our countries of origin, where our relatives read our reports with hilarity, confusion, and awe. Although the Congressman was joking, we probably did know white people better than they knew themselves, and we certainly knew white people better than they ever knew us.

Government By The Industry, For The Industry Vice President George Bush sat in his chair across from four Monsanto executives. They had come to the White House with an unusual request. They wanted more regulation. They were venturing into a new technology, the genetic modification of food, and they were actually asking the government to oversee their emerging industry. But this was late 1986. Ronald Reagan was president and the administration was busily deregulating business. Bush needed convincing. “We bugged him for regulation,” said Leonard Guarraia, one of the executives at the meeting. “We told him that we have to be regulated.”[1] Monsanto was about to make a multibillion-dollar gamble. With this new technology, they could engineer and patent a whole new kind of food. Later, by buying up seed companies around the world, Monsanto could replace the natural seeds with their patented engineered seeds and control a hefty portion of the food supply. But there was fear among Monsanto’s ranks—fear of consumers’ and environmentalists’ reactions. Their fear was borne of experience. Years earlier, Monsanto had assured the public that their Agent Orange, the defoliant used during the Vietnam War, was safe for humans. It wasn’t. Thousands of veterans and tens of thousand of Vietnamese who suffered a wide range of maladies, including cancer, neurological disorders, and birth defects, blame Monsanto.

The hypotheses I set out with on this journey is that unnatural stimulants (or super stimulants) have wrecked the natural reward system that gives us pleasure in life. We have gotten used to cheap fixes and have become numb to real life. The best example of this that I can think of was the disappointment I felt when I first tried real Vietnamese food in Vietnam. I had been reliably informed by Anthony Bourdain that Vietnamese culinary skills would rock my world, and they did not. At least not at first, apparently when you are used to everything being loaded with sugar, salt and cheese, someone can spend all the time they want brewing fresh stock and dicing up wild herbs, it is just not going to blow your socks off. We have been numbed to natural, life-giving goodness by saturating ourselves in a ‘processed’ reality.

The old debate on whether or not the Chinese or the Vietnamese made the best American food ran through my head. Everyone knew that you couldn’t depend on a North American–run place, because gringos just aren’t good at such things.

Michelle Phan grew up in California with her Vietnamese parents. The classic American immigrant story of the impoverished but hardworking parents who toil to create a better life for the next generation was marred, in Phan’s case, by her father’s gambling addiction. The Phan clan moved from city to city, state to state, downsizing and recapitalizing and dodging creditors and downsizing some more. Eventually, Phan found herself sleeping on a hard floor, age 16, living with her mother, who earned rent money as a nail salon worker and bought groceries with food stamps. Throughout primary and secondary school, Phan escaped from her problems through art. She loved to watch PBS, where painter Bob Ross calmly drew happy little trees. “He made everything so positive,” Phan recalls. “If you wanted to learn how to paint, and you wanted to also calm down and have a therapeutic session at home, you watched Bob Ross.” She started drawing and painting herself, often using the notes pages in the back of the telephone book as her canvas. And, imitating Ross, she started making tutorials for her friends and posting them on her blog. Drawing, making Halloween costumes, applying cosmetics—the topic didn’t matter. For three years, she blogged her problems away, fancying herself an amateur teacher of her peers and gaining a modest teenage following. This and odd jobs were her life, until a kind uncle gave her mother a few thousand dollars to buy furniture, which was used instead to send Phan to Ringling College of Art and Design. Prepared to study hard and survive on a shoestring, Phan, on her first day at Ringling, encountered a street team which was handing out free MacBook laptops, complete with front-facing webcams, from an anonymous donor. Phan later told me, with moist eyes, “If I had not gotten that laptop, I wouldn’t be here today.

We ordered way too much food, but Vietnamese is a cuisine I don't try often, and I wanted to absorb every taste and texture. We started with the signature Tamarind Tree Rolls---salad rolls with fresh herbs, fried tofu, peanuts, fresh coconut, and jicama. We then moved on to the Crispy Prawn Baguette---a lightly fried prawn and baguette served with hoisin and fresh chili sauce. I was impressed at how light and crisp the batter was----it was no more than a dusting. For a main course Nick ordered a curry chicken braised with potato and served with fresh lime and chili sauce. I couldn't help myself---I ordered the beef stew. I do this almost anywhere I go, because the cultural permutations are infinite. This one was fresh and citrusy with a dash of carrot, lime, pepper, and salt. I mentally developed some changes for my next stew. We also ordered green beans stir fried with garlic, and Shrimp Patty Noodles---a frothy bowl of vermicelli noodles, tomatoes, fresh bean sprouts, shredded morning glory, and banana blossoms.

At night these people put out food so the ghosts will have something to eat. They put out Vietnamese food for the ghosts of the dead Vietnamese soldiers. But many American GIs died, too, so they put out American food for the ghosts of the dead American soldiers.

Afterward Freddie takes us to Trabanti's for lunch. Last year Trabanti died and three Vietnamese families went in together and bought the place, and it still serves pasta and pizza and the big oil of Trabanti is still on the wall but now from the kitchen comes this very pretty Vietnamese music and the food is somehow better.

Bok Choy Seitan Pho (Vietnamese Noodle Soup) After sampling pho at a Vietnamese noodle shop in Los Angeles, I was on a mission to create a simple plant-based version of this aromatic, festive noodle dish in my own kitchen. My recipe features seitan, a wonderful plant-based protein found in many natural food stores. My whole family loves the interactive style in which this soup is served. In fact, you can plan a dinner party around this traditional meal. Simply dish up the noodles and bubbling broth into large soup bowls, set out a variety of vegetable toppings, and let your guests serve it up their way. MAKES 4 SERVINGS BROTH 4 cups reduced-sodium vegetable broth ½ medium yellow onion, chopped ½ cup sliced shiitake mushrooms 1 medium carrot, sliced 4 garlic cloves, minced 8 thin slices peeled fresh ginger root 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice wine vinegar 1 tablespoon agave syrup ¼ teaspoon ground black pepper 2 cinnamon sticks 2 star anise pods ½ teaspoon whole coriander 6 sprigs of fresh basil 6 sprigs of fresh cilantro NOODLES One 8-ounce package flat rice noodles TOPPINGS One 8-ounce package seitan (wheat gluten) strips, thinly sliced 2 small bunches of fresh bok choy, sliced thinly 1 cup fresh bean sprouts ½ cup coarsely chopped cilantro ½ cup coarsely chopped basil 1 small lime, cut into wedges 1 small jalapeño pepper, seeded and diced 4 green onions, sliced TO PREPARE THE BROTH: 1. Combine all the broth ingredients in a large pot, cover, and bring to a low boil. Reduce the heat and simmer for 30 minutes. Strain the broth, discarding the vegetables and seasonings. Return the strained broth to the pot, cover, and keep warm (broth should be bubbling right before serving time). While broth is cooking, prepare noodles and toppings. TO PREPARE THE NOODLES: 1. Bring a medium pot of water to a boil. Add the rice noodles, cover, and cook until just tender, about 5 minutes, or according to package directions. Drain the noodles immediately and rinse with cold water. Return the drained noodles to the pot and cover. TO PREPARE THE TOPPINGS: 1. Arrange the toppings on a large platter. 2. To serve the soup, divide the noodles among four very large soup bowls. Either garnish the noodles with desired toppings or let your guests do their own. Ladle boiling broth over the noodles and toppings, and serve immediately. Allow hot broth to wilt vegetables and cool slightly before eating it. PER SERVING (ABOUT 2 OUNCES NOODLES, 2 OUNCES SEITAN, 1 CUP VEGETABLE TOPPINGS, AND 1 CUP BROTH): Calories: 310 • Carbohydrates: 55 g • Fiber: 4 g • Protein: 17 g • Total fat: 2 g • Saturated fat: 0 g • Sodium: 427 mg • Star nutrients: Vitamin A (39% DV), vitamin C (23% DV), iron (11% DV), selenium (13% DV)

So, whenever possible, specify geranium instead of flower, as Natalie suggests. Or substitute cocker spaniel for dog. Or write Vietnamese sandwich truck instead of food-truck service. Or Alan Arakelian from Accounting instead of client.

Why didn’t Mai have more Vietnamese food options? Why are there so many American dishes here?” “Are you surprised? Look at Mai’s daughters. So Americanized. Probably eat cheeseburgers for dinner and hot dogs for breakfast.” “Why is Joyce Phạm dating a smoker?

I breakfasted with the crapulent major a week later. It was an earthy, quotidian scene, the kind Walt Whitman would have loved to write about, a sketch of the new America featuring hot rice porridge and fried crullers at a Monterey Park noodle shop crammed full of unrepentantly unassimilated Chinese and a few other assorted Asians.

Quyển nào dạy cách làm chả giò chay Thanh Dũng, hoặc đồ ăn chay truyền thống Việt Nam không

I had my feast out on the kitchen table. Draped over beds of jasmine rice, thin pork chops seasoned with lemongrass showcased charred stripes from the grill. Cold summer rolls with translucent rice paper glimmered with riotous colors from the mint leaves, vermicelli, and shrimp filling. Emerald coriander leaves peeked out amid slices of barbecued pork, in golden, crusty baguette sandwiches called banh mi. I placed a few pieces of the pork onto a plate for the cat. I bit into the cold rolls first. The thin wrapper yielded to my teeth, giving way to the crunchy pickled vegetables and plump shrimp underneath. The mint leaf inside complemented the sweet sauce with crushed peanuts. The two small rolls vanished into my belly. I attacked the banh mi next. The crisp crust highlighted the varying textures of its filling: crisp from the pickled radish and carrots, textures sang on my tongue.

The wall behind the Formica bar in the restaurant was decorated with a mix of U.S. and South Vietnamese flags and laminated National Geographic maps of Vietnam that predated the fall of Saigon. Ethnic food was the second way Americans learned about global geography. The first, of course, was war.

They walk down Westheimer, a long, long street that always smells of burnt rubber and carbon monoxide, occasionally interrupted by the aromas of foods from all over the world: Mexican, Japanese, Indian, Brazilian, Vietnamese, Chinese, Guatemalan, etc.

Former pastry chef Sam Mason opened Oddfellows in Williamsburg with two business partners in 2013 and has since developed upwards of two hundred ice cream flavors. Many aren't for the faint of heart: chorizo caramel swirl, prosciutto mellon, and butter, to name a few. Good thing there are saner options in the mix like peanut butter & jelly, s'mores, and English toffee. A retro scoop shop off Bowery, Morgenstern's Finest Ice Cream has been bringing fanciful flavors to mature palettes since opening in 2014. Creator Nicholas Morgenstern, who hails from the restaurant world, makes small batches of elevated offerings such as strawberry pistachio pesto, lemon espresso, and Vietnamese coffee. Ice & Vice hails from the Brooklyn Night Bazaar in Greenpoint, and owners Paul Kim and Ken Lo brought it to the Lower East Side in 2015. Another shop devoted to quality small batches, along with weird and wacky flavors, you'll find innovations like Farmer Boy, black currant ice cream with goat milk and buckwheat streusel, and Movie Night, buttered popcorn-flavored ice cream with toasted raisins and chocolate chips.

She stood on that bed and thought about them as she captured another memory. She remembered how she had known most of them since middle school. She remembered how they knew her traits, her interests, her long paragraphs she would put in the group chat, her various laughs, and her love for food. She liked her friends. They were diverse, from different cultures and backgrounds: Nigerian, Somali, Vietnamese, Jamaican, Dominican, Sierra Leonean, Cameroonian, Guinean, and Filipino. She knew it would be hard to replace them when she went to college.

During the years of solitary confinement we had communicated with other POWs using a tap code -- tapping on the walls. During the time I was tortured I mainly tapped on the wall with Howie Dunn, a marine F-4 pilot. I poured out my heart to him. We talked about what the Vietnamese were doing to us, we talked about food, we talked about women, we talked about our past lives and what we wanted to do in the future. We tapped for hours. At one point I said, "Howie, what do you look like?" He tapped back and said, "Actually, I look a lot like John Wayne." We were moved away from each other, and I didn't talk to him for about five years. Right before we were coming home the Vietnamese allowed us to all get out together in a big compound and "greet one another" as they said. So I'm standing there talking to some people and this guy walks up to me -- he's short and bald and nondescript, a complete and absolute stranger. I had never laid eyes on him before. He sticks out his hand and says, "Hi, I'm Howie Dunn." In a flash, there he was, my best friend. [Porter Halyburton, US Navy pilot POW in North Vietnam, 1965 - 1973]

What is this?” Lan asked. “A sandwich. How’s the coffee?” Lan sipped the coffee. She paused. Of course she knew what coffee was. But she had never tasted Vietnamese drip coffee with condensed milk. Lan looked about her at the happy customers. They seemed so different from the ones who were now coming to Starrgate. Why was this different from the donuts at the shop? And why did sipping a sweet Vietnamese coffee —why did that make her heart skip? A sandwich that is more than a sandwich. Coffee that is more than coffee.