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.
Appearances
On the Road
Celebrations
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
Sunday, August 3, 2014
10:30 am - 12:00 pm
Golden Gate Room
Fort Mason
San Francisco, CA
I’m delighted to be teaming up with Fine Cooking magazine and Chef Ken Tominaga of Pabu SF for a very special ramen demo and tasting at Eat Drink SF. In addition to showing how to make ramen noodles from scratch, I’ll share the fascinating history and culture of this popular soup dish.
For tickets and more info, visit the Eat Drink SF website.
—Thy
Cooking Classes
Teaching hands-on cooking classes remains one of my favorite ways to share my love of food. I’m happy to create a custom menu for your very special event. Check out my page on cooking classes for lots more details.
© Thy Tran