Weekly Wrap Up: Ever-Green Vietnamese Zoom Book Talk Recording
Zoom Playback: Viet Ingredient Pointers + EGV flash sale?! + extra Oct event + where to eat in LA, SF and Seattle
Hello there!
I missed the Thursday morning midweek so I’m calling this the Weekly Wrap Up!
We had a spirited Zoom session on Wednesday with folks attending from all over the United States and Canada. There were many questions and despite my husband’s skepticism, I managed to pull off the online raffle too!
Congratulations to Thanhthao for winning a box of goodies that’s now en route.
About 30 minutes before the event, I learned that Ever-Green Vietnamese was a Prime Day special — on super duper discount. If you nabbed a copy or two, lucky you! Since yesterday, the price went up a slight bit but it’s still incredibly low — at $18.27 (a 48% discount from MSRP) at Amazon and Walmart.
Who really knows how long that price will last. But if you want to gift yourself and others for the holidays, this may be an opportunity!
If you want to support an indie bookshop or mom-and-pop retailer, that would be excellent. Signed copies are available at Book Larder, Bold Fork Books, Kitchen Arts and Letters, Now Serving LA, Omnivore Books, Semi-Finalist, and Bookshop Santa Cruz. It’s always up to you.
EGV 10/11 Zoom Playback: Viet Ingredient Tips
If you missed the EGV Zoomer, here it is chock full of ingredient pointers and questions from folks. It’s nearly an hour long so it’s posted at YouTube and then linked here. The Zoom video quality is a little better this time (I got faster internet and and a new laptop). I goofed while marking up content highlights. My apologies for not being perfect! Feel free to ask questions in comments and, share this too!
Extra October Event
Next week, I’ll be in Philadelphia and then Oxford, Mississippi. There are a few spots left for the dinners with Vietnamese chefs in Philly.
In Oxford, I’ll be signing books on Friday at 5:30pm at Off Square Books; it’s a group signing with other authors attending the Southern Foodways Alliance annual symposium.
Philadelphia, 10/16, Taco Revolution, dinner + signing w/ chef Carolyn Nguyen
Philadelphia, 10/17, Gabriella’s, dinner + signing w/ chef Thanh Nguyen
Oxford, MS, 10/19, 5:30pm, Off Square Books, signing w/ Southern Foodways Alliance
Santa Cruz, 10/29, Bookshop SC, celebration & conversation w/ Nik Sharma & Veg-Table
Where to Eat in Los Angeles, San Francisco, and Seattle
The New York Times released it’s best 25 restaurants in major cities and there are many terrific spots helmed by talented chefs that I know and respect. As for Los Angeles: Yes to Anajak Thai in the San Fernando Valley. Yangban is fun for Korean food in the Arts District. Lasita in LA Chinatown is superb and fun for modern Filipino food; it’s across the way from Now Serving LA, a cookbook book shop.
In San Francisco, Nari and Mister Jiu’s are consistently excellent. Rintaro is incredibly fun. Cotogna is always a winning classic, and so are Boulevard and Zuni Cafe. In Seattle, I’m a big fan of Ba Bar, Canlis, Joule, and Stateside.
As a NYT subscriber, I’m sharing the lists with you as gift articles so you can avoid a paywall:
Where are you excited to eat these days? If you have Philly tips — I’m all ears too!
Seattle’s Wealth of Pho and Starbucks
Speaking of Seattle, I was interviewed for a KUOW story about the stupendous pho scene in the Emerald City. You can read and listen to it here. Reporter Ruby de Luna interviewed Viet chefs and restaurateurs who make some of the city’s best bowls.
I’m on the road starting tomorrow but have some gingery things on my mind to send you late next week. Until then, stay well and eat well!
Thank you for such a clear and concise video! I really enjoyed the previous video about lemongrass as well :) I’m thinking about making the Hue Rice Crepes and was wondering which blender you used to make your batter with soaked rice. I only have the Kitchen Aid mini chopper (and I somehow remember you having it?) and am wondering if it’s up for the task.
I’ve just watched the Zoom. Thank you for such an informative explanation of ingredients. First of all, how clever that your kitchen island slides to and fro! Locking casters? I too would choose rice and fish sauce as my two must have ingredients (the next two would be lime and chile). Thank you for explaining that black fungus = wood ear mushrooms. I was confused recently in the store. Would the soaking time be relatively the same for the different types? It looks like I’ve been using the “wrong” hoisin, but it’s been working alright. I’ll look for the jar when I use up my supply.
Thanks again for sharing the restaurant lists as well. We were so happy to eat at Lasita after your event at Now Serving. Great customer service too. Perilla is definitely on my radar, I can eat banchan for days! Also, our family is actively trying to plan a family trip to Holy Basil (and the Last Bookstore nearby). It’s darn hard to plan around everyone’s work schedule, school schedule, etc.
Also, I may have to mention EGV when people buy eggplants. 😉