In the Kitchen
Instructions June 2006
Or, how to bake a four-tiered chocolate cake in one small oven, fit it into an overhead bin and then drive it over a mountain range.
Audio January 2002
A crêpe is a crêpe is a crêpe…or is it? Listen to this sound piece and learn just what's in a name.
Commentary May 2007
The secret to crushing cinnamon and pulverizing lemongrass.
As heard on KQED May 07
Instructions October 2003
Roses are red, violets are blue,
Blossoms to taste after saying “I do.”
Journal February 2001
The trials and tribulations of trapping Candida milleri.
Special Section January 2008
A primer on selecting, brewing and serving loose leaf teas.
Also see Nha Magazine, Jun 03
Photo Essay February 2001
Photo Essay December 2005
Photo Essay May 2000
Featured
Travel Journal & Photo Essay May 2001
Thanks to the Harvey A. Bell Grant from the IACP, I travelled from Singapore to South India.
Special Section February 2009
Travel Journal May 2001
Travel Journal May 2001
Travel Journal May 2001
Travel Journal & Photo Essay May 2001
Photo Essay May 2001
Photo Essay December 2005
Photo Essay & Recipe December 2005
Video January 2009
Video February 2012
Before machine-made rice paper became popular, my aunt, Dì Yên, and my cousin, Trinh, made bánh tráng in Viet Nam by hand early every morning and sold it locally in their town just north of Saigon. During my recent visit, they were generous enough to spend a couple of days showing me how they used to make it. Selecting the grains at the rice shop, soaking and grinding them to the perfect texture, and firing up the earthen stove: they took me through the whole process.
In the video, you can see the amazing skill required to spread the tender, paper-thin sheets. For photos and more detailed explanations, check out my slideshow.
Classes
Coming soon: During Summer 2013, I’ll be teaching a very special series of classes in San Francisco on Asian techniques. Stay tuned for details.
I’m also available for private classes focused on intensive, hands-on experiences and kitchen tutoring, one-on-one consultations to build confidence, develop palates, and refine skills.
Other Projects
Email Me
Questions about cooking or projects? Stories to share? Suggestions for future features? Recipe requests?
Send your messages to:
thy [at] wanderingspoon.com
Appearances
Saturday, March 23rd, 11AM, CAAM Fest
Mixing Masala: Cook Salon
SuperFrog Gallery, 1746 Post St, SF, CA
Come hear San Francisco's very own chai wallah and a local chef share their insights on creating unique spice mixes. Visit the CAAM Fest website for more info and tickets.
Featuring:
Paawan Kothari, Founder & CEO, The Chai Cart
Moderated by Thy Tran
Saturday, March 23rd, 2PM, CAAM Fest
(Bitter)Sweet: Cook Salon
SuperFrog Gallery, 1746 Post St, SF, CA
Mixing and matching, amending and melding: the process of developing even the simplest foods involves patience as much as inspiration. Join us for an intimate conversation and tasting demo with two local Asian American culinary artisans. They will offer a peek into the complex process of creating new specialties, from rich truffles to spicy ketchup, and will share how they balance personal flair, concise production, market trends and—in the end—the shifting moods of Mother Nature. A hands-on, guided tasting will reveal tips on mixing flavors, and then audience members will have a chance to “freestyle” their own signature combinations. Visit the CAAM Fest website for more info and tickets.
Featuring:
Wendy Lieu, Founder and Chief Chocolatier, Socola
Lisa Murphy, Founder & Chief Sauce Maker, Sosu
Moderated by Thy Tran
Thursday, March 21st, 1PM, SF Flower & Garden Show
Garden to Table: Cooking with Asian Greens
San Mateo Event Center, 1346 Saratoga Drive, San Mateo, CA
Enjoy the bounty of your garden! Recipes for dan dan noodles with mustard greens, superior stock, and pickled mustard.
On the Road
Celebrations
© Thy Tran