Today’s Newsletter Includes:
Why these two Vietnamese classics are way easier than you’ve been led to believe.
The grilled chicken recipe that’s going to earn a permanent spot in your dinner rotation.
A bright, crunchy mango salad you’ll start craving long before mango season.
Why you should join me on my trips to Africa and Oaxaca.
If you've ever wanted to see the world through its food, culture and the people who make a place special, I'd love to have you join me. I don't put my name on just any trip. Every one is thoughtfully curated with incredible partners and built around the kinds of experiences you simply can't recreate on your own. The people who've traveled with me have had an absolute blast. So have I. These journeys are one of the most rewarding parts of what I get to do.
Oaxaca is one of the most exciting food destinations on the planet, and this trip is designed to help you experience it beyond the guidebooks. We’ll explore vibrant markets, meet remarkable artisans and cooks, dive into the world of mezcal and share unforgettable meals that tell the story of the region. It’s an immersive experience built with care, curiosity and plenty of fun.
This is one of those trips you’ll be talking about for years. We’ll experience extraordinary restaurants, world-class wines and unforgettable safari adventures while exploring one of the most beautiful countries on Earth. Every detail has been carefully considered to create a trip that is equal parts adventure, discovery and incredible hospitality.
Americans have a puzzling relationship with Vietnamese food. We order it constantly whenever we’re out at restaurants, but we cook almost none of it at home. Pho gets treated like a once-a-year Sunday ritual requiring bones and a stock pot. Banh mi demands a bakery relationship that most of us lack. So most people default to takeout menus and assume the whole cuisine runs on that energy.
Guess what? It doesn’t.
Two of the dishes that show up on most Vietnamese menus are green mango salad (goi xoai) and grilled lemongrass chicken (ga nuong sa). They are some of the fastest cooking, most forgiving things you can put on a table. Neither of them requires a special trip beyond a well-stocked grocery store or a minute or two online.
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.