It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Move over, burritos, here comes the banh mi. Stephanie Rosenbaum Klassen explores The Banh Mi Handbook, Andrea Nguyen’s stylish new guide to making irresistable Vietnamese sandwiches at home. With recipes for Hanoi Grilled Chicken and Daikon and Carrot Pickles.
As a teenager, Wendy Lieu just wanted to learn how to make chocolates. This month, Lieu opens up her own shop and cafe in San Francisco, featuring truffles with flavors like sriracha, guava and PB&J. Wendy shares her story about being a woman chocolatier and her family’s role in creating Socola Chocolatier.
Craving tasty Southeast Asian fare? Check out these five Vietnamese restaurants in Oakland.
Small food business partners Valerie Luu & Katie Kwan of Rice Paper Scissors, a pop-up cafe serving Vietnamese food located in San Francisco, share their vision: integrating their eastern culinary heritage with the trending western street food culture.
Check, Please! Bay Area reviews: Phnom Penh House (Oakland), Pho Vi Hoa (Los Altos), Grand Café (SF). Free Check, Please! event in SF at SoMa StrEAT Food Park on Friday Sept. 14, 5-10pm. Party with Leslie Sbrocco and the production crew! RSVP and Ticket info in post.
In China, where they’re known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown.
Like espresso, Vietnamese coffee is deep and rich, and a little goes a long way. What makes it really stand out though is its incredible buttery aroma and flavor. Add a generous drizzle of sweetened condensed milk and you have a habit that will be hard to shake.
One of my favorite culinary mash-ups of recent years is the Vietnamese-Chinese-Cajun crawfish boil served with rice or garlic noodles. Following the arc of families moving from Vietnam to New Orleans to Southern California to, finally, San Jose and San Francisco, mud bugs have taken a garlicky turn and shown up, of all places, in Little Saigon’s across the country.
Lucky me, the flu came visiting last week. Even after three days of sleeping in bed and swallowing nothing more than bananas and Advil, I could tell my uninvited guest had no intention of leaving. Time to get serious. Cooking was out of the question — I could barely stand up straight with the long, […]
What do you do when the rain won’t relent, when those gorgeous bay windows welcome in the wind, and when staying home in your pajamas is not only comfortable but life-saving? Why, make soup, of course! Soup of the Day Yesterday’s soup highlighted a lucky pantry find — a forgotten can of Italian white beans. […]
A recent lunch with a caravan of hungry friends reminded me of the insurmountable difference between eating in America and eating in Vietnam. Even when the food is excellent, even with folks I love, even when the weather is as freaky hot as it’s been this week. Expansive menus, with dishes numbering into the three […]