These Vietnamese-style wings are inspired by a dish that's on the menu at NOLA Restaurant, Miss Hay’s Stuffed Chicken Wings. At NOLA the wings are deboned and stuffed and are to-die-for! These are simplified for the home cook but still have all the wonderful, aromatic flavors that we love in Vietnamese cooking -- lemongrass, lime, cilantro, ginger, and garlic.
Last month marked the publication of The Sympathizer, Kaya board member Viet Thanh Nguyen’s debut novel. We are so happy for him that his novel has made it to four bestseller lists of independent booksellers associations, and has also been reviewed on the Daily Beast and the New York Times. In addition, Nguyen has also written an article on …
Welcome to Saigon Café T he Saigon Restaurant Group is Atlanta’s premier restaurant group of South East Asian cuisine. Our business is founded on a simple idea: offer each customer the best possible experience in service, quality, value and selection. We offer exceptional, award winning Thai cuisine, Chinese cuisine, Malaysian cuisine, & Vietnamese cuisine for a truly unique and memorable dining experience. Award winning cuisine.
I'm curious to see what chef Anh Luu would come up with if given more room -- on a slow Monday, perhaps -- to expand on these Vietnamese-influences, freed from the constraints of the main menu. There's precedent for restaurants hosting pop-ups from their own chefs. Why not Tapalaya?
by Rochelle A. Shenk | Photography by Nick Gould Rice & Noodles celebrated its 9th anniversary on July 17. According to Vy Banh, one of the restaurant’s owners, “Our goal is to be the neighborhood choice for Vietnamese cuisine.” That mission has been more than accomplished as Rice & Noodles has fans far beyond its Manheim Township address Ivy and her sister, Alys Truong, are third-generation…
Four years after the U.S. left Vietnam, Thuan Pham, his younger brother and his mother boarded a small fishing boat in the middle of the night and made their escape from the communist nation, risking their lives for a better life.
Pok Pok chef Andy Ricker makes a habit of eating soup for breakfast. But not just any soup—he has a standing appointment with Vietnamese noodle broth bowl only served one day of the week in a small Portland, OR restaurant.