From the age of five I watched my mother cook. She worked as a chef for a catering specialist in Ho Chi Minh City’s District 10, and she kept a meticulous recipe notebook — documenting every dish, every adjustment, every secret.
Over the years I held more than twenty different jobs, roughly a third of them in food and cooking. I worked with chef Hiếu Trần at a Vietnamese restaurant and later as a sous chef at a European restaurant in District 1.
Recently I discovered my mother’s recipe collection. I decided to recreate one of her signature roasted meat dishes. The result was remarkable — tender, fragrant, each layer of flavor absorbed naturally.
One bite and I was back at the family table.
I look forward to preparing these dishes again in Đà Lạt, sharing them with the people I love.