Recipes and Stories from a Vietnamese Family Kitchen by Helen An and Jacqueline An
Curating the menu from this book was a collaboration of love. Scott asked me what I thought of all the possible choices. We began to imaging the smells, colors and textures. It was a sensual delight.
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Your host and hostess. Together for over 2 years and experimenting with the recipe of love.
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Guests and friends. Married almost 20 years and newbies in the kitchen of AN.
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Seriously together and just announcing their engagement. Hot and heavy on appreciation!
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Love birds. Newly together and exploring tastes!
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Single man whose heart yearns for a woman with whom he has been burned.
Tiato Rolls
eponyous nomeculture, playful green and purple herbs, yellow tran-suclulent wrapping, and sweet pairings of vegetarian fillings made this an enctuous appetiser.
Amuse a Bouche
Pho First!
Jars of Sumptuousness
Homemade Vietnamese yogurt, pickled vegetables and pickled mustard greens.
Exotic and Powerful
A rendezvous of Waygu and Chinese Long Beans
I’m Galangal About YOU!
Crispy Turmeric Fish with Fresh Dill.
For your Sweety
Candied Heirloom Carrots
A menage a cinq! Well, four couples and Geoffery! (Not pictured, Scott and Heide)
Ollie said he felt like we were eating like kings and queens!
