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Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

Đăng-Vũ Đặng has graduated from the Unstable Media department — and is the first DOGtime student featured on this page!
His generous graduation exhibition brought together three years of work, including short documentaries and installations ranging from video pieces to water and cooking performances involving interactive consumption

The cooking performance/installation "Consuming Love and Violence" involves original fragments from
Emperor Thiệu Trị's tomb (1807-1847, third emperor of the Nguyễn Dynasty) that he replicated in food for the public to cut and eat while getting small historical lectures from Đăng. In slides 2 and 3, you can see him pouring Vietnamese coffee into molds; in slide 4, you see the results — coffee-condensed milk jelly.

Slide 5 shows Đăng-Vũ removing one of his faces from a mold — part of “Serving FACE,” a self-portrait series created using Vietnamese and Asian dishes and ingredients.

Each day, three different ice portraits were displayed and left to melt as part of the work “Uống Nước Nhớ Nguồn / Drink Water, Remember the Source.” The portraits were made from water collected from various places meaningful to Đăng-Vũ, such as the Nậm Rốm River and the Sài Gòn River in Việt Nam, as well as the Hoornse Hop/Markermeer in Hoorn, among many others (slides 7, 8, 9)
The ceramic object on which the ice is installed is made from soil that Đặng took from his ancestral cemetery after he found his ancestors in 2022. In order to turn the soil into clay, he mixed the soil with water from the Hoornse Hop/Markermeer(his place of birth) and let a self portrait melt in it made with water from his parents’ place of birth Gia Kiệm before firing the clay in a kiln. Specials thanks Alina Tang @helloitspansy for firing the ancestral soil!
The pillar is from the oldest and most sacred temple in Ninh Bình (the province where Đăng-Vũ’s ancestors are from) devoted to Minh Quý Đại Vương, the saint of water and earth. He merged the front face of each pillar from the temple to create the pedestal for his sculpture/ice installation

Slide 10 features a part of Đặng’s 3-channel video collage installation "Năm Thìn/Year of the Dragon"

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

My latest work: Mẹ La Vang / A Mother’s Echoing Cry, is a scaled replica of Đức Mẹ La Vang (Our Lady of La Vang), cast from 20 artillery shell casings from Quảng Trị.

It’s Mother’s Day today, which is usually when my parents make their annual pilgrimage to Banneux to honor their most important mother figure: the Virgin Mary. (According to the testimony of Mariette Beco, Banneux was the site where the Virgin Mary appeared to her multiple times in 1933.)

Earlier today, my mom called to tell me she had to cancel her trip due to health issues, so I decided to visit and bring Đức Mẹ La Vang to her, along with some holy water I collected from the site.

As some of you may know, the Virgin Mary holds a special place in our family, as well as among the Vietnamese Catholics who fled by the same boat after the war. They were rescued on August 15th, the liturgical feast of Mary’s Assumption into Heaven, which deepened their devotion to her.

My latest art project is dedicated to this day, so I wanted to create something with strong spiritual and cultural meaning for the Dutch-Vietnamese Catholic community. I decided to work with Đức Mẹ La Vang, the most iconic figure in Vietnamese Catholicism (more about her in the slides). In addition to the main artwork, I felt the urge to replicate the statue using artillery shells from the region, since Quảng Trị (the province where she is said to have appeared) is considered the most heavily bombed place on Earth. (And no, I didn’t get the idea from Tuấn Andrew Nguyễn)

I used to joke about how Đức Mẹ La Vang is depicted holding the infant Jesus, because why would she appear with baby Jesus if he died on the cross in his thirties? But while working and reflecting on this project, I came to realize that this statue represents, above all, the image of a mother and her child, and how universally powerful and moving that image is. It evoked the image of my mother holding my brother while the boat was sinking and also reminded me of the children I have seen dying from the palm of my hands over the past years, and of the unimaginable grief carried by their parents. My thoughts are with them.💔

#mothersday #quangtri #virginmary #mary

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

This birdy has flown back to Amsterdam 🦅 Thank you everyone for the amazing time🙏🏽🫶🏽. As usual, I didn’t want to go back🥺😭 Met so many amazing people I couldn’t fit in one post but you know who you are🫶🏽

Many first timers this trip:
First time wearing traditional Vietnamese attire (LOL)

First time visiting Đà Nẵng (which I had been actively avoiding all these years) and surprisingly it was my highlight this trip. Huge shout out to the sweetest crew of @gatosano_danang @wsdcommunity @baconcabar for making us feel so at home there🫶🏽

First time trying bún thang(not pictured LOL) and many other dishes. Special shoutout to @vudieunongsay for taking me to many gastronomical gems this trip🐷

First time going to Vietnam without visiting Sài Gòn💔 Had to spend the majority of my time in central Vietnam working on a very special commission and a side project that some of you might have seen in my stories (more about those in later posts). 🫶🏽🙏🏽 I do want to thank @elpidachi , @vudieunongsay , @ha.a.khuong and her husband and artist @henguyenvan for their help in producing my newest work in Vietnam🙏🏽

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung bún mắm/ Fermented fish noodle soup self portrait 🐟🍜

I’d say bún mắm (fermented fish noodle soup) is Vietnam’s boldest noodle soup(and one of my favs) but surprisingly, the dish does not smell or taste funky or fermented at all but rather very umami and slightly on the sweet side. It is a specialty from the Mekong Delta region that traces its roots to Khmer/Cambodian cuisine. Much of southern Vietnam was once part of the Khmer Empire, and Khmer communities still live throughout the region today. The region’s waterways, climate, and abundant fish made fermentation a shared preservation technique, shaping both cuisines. As Vietnamese settlers moved south over time, they adopted and adapted these Khmer traditions, blending them with their own flavors.

As the name suggests, bún mắm is served with bún (rice “vermicelli”) but its soul lies within the broth, which is cooked using 2 types of fermented fish: mắm cá linh (fermented mud carp) and mắm cá sặc (fermented gourami), both bearing a close resemblance to prahok, the pungent fermented fish staple of Cambodian cuisine.

In the slides you can see my cousin-in-law cook the dish: the fermented fish are cooked with lemongrass and ngải bún(finger root/finger ginger) until all protein has dissolved. The broth is then strained and pineapple and eggplant are added. The most distinctive topping of this dish is a fried mildly spicy chili pepper stuffed with fish cake.🌶️ Other toppings include shrimp, squid, roasted pork, fish and an insane array of vegetables and herbs on the side like bitter knotgrass(rau đắng, which you see in the neck), shredded morning glory(rau muống, in the mouth area), banana blossom(hair area), lily stems(which I used for the eyes), rau rút (water mimosa), bean sprouts and yellow burrhead(rau kèo nèo, the green triangle in my nose)👃

#bunmam #noodlesoup #food #vietnamesefood #foodie

Chân dung hủ tiếu Nam Vang/ Phnom Penh style hủ tiếu self portrait 🦐🐷

Hủ tiếu Nam Vang (Phnom Penh–style hủ tiếu) is one of the must-eat dishes when visiting Sài Gòn. “Hủ tiếu” can refer either to the sweet/savory pork bone-based noodle soup or to the type of rice noodles themselves. The dish is typically topped with chives, spring onion, cuts of lean pork, minced pork, pork offal, shrimp, quail eggs and sometimes squid with chrysanthemum, beansprouts and herbs on the side and served in two ways: as a noodle soup (nước) or dry (khô), with the broth on the side. The “dry” version allows a more varied experience: have it dry, then add in the broth yourself or enjoy the noodles “dry” while sipping the soup separately. The dry version is often dressed to taste with an onion+garlic+oyster+soysauce mix that’s served separately.

Hủ tiếu traces its roots to the Teochew dish kway teow (粿條), which originally features soft, flat rice noodles similar to phở. Some sources suggest that the thinner, chewier noodles associated with hủ tiếu today were developed in southern Vietnam, but not sure if I trust this info since the Cambodian counterpart, kuy teav, also seems to use similar thin noodles.(I’ve never had kuy teav before so it’s difficult to compare and judge)

Teochew communities who settled in Phnom Penh (known in Vietnamese as “Nam Vang”) from China’s Chaozhou province in the late 19th and early 20th centuries, enriched the pork bone broth with dried shrimp and squid, creating kuy teav Phnom Penh. From there, the dish traveled into southern Vietnam, where it is now known as “hủ tiếu Nam Vang”. Considering the regional differences in dishes like phở and bún riêu, hủ tiếu Nam Vang in Sài Gòn must have evolved into its own thing but don’t take my word for it since I’ve never tried the original kuy teav Phnom Penh before.

Much like Phnom Penh, many Teochew people also settled in Vietnam, leading to other local adaptations of hủ tiếu. The most notable examples are hủ tiếu Mỹ Tho and hủ tiếu Sa Đéc, which primarily distinguish themselves through the shape of the noodles and the regional rice used to make them.

#hutieu #hutieunamvang #noodlesoup #vietnam foodie

Chân dung hủ tiếu Nam Vang/ Phnom Penh style hủ tiếu self portrait 🦐🐷

Hủ tiếu Nam Vang (Phnom Penh–style hủ tiếu) is one of the must-eat dishes when visiting Sài Gòn. “Hủ tiếu” can refer either to the sweet/savory pork bone-based noodle soup or to the type of rice noodles themselves. The dish is typically topped with chives, spring onion, cuts of lean pork, minced pork, pork offal, shrimp, quail eggs and sometimes squid with chrysanthemum, beansprouts and herbs on the side and served in two ways: as a noodle soup (nước) or dry (khô), with the broth on the side. The “dry” version allows a more varied experience: have it dry, then add in the broth yourself or enjoy the noodles “dry” while sipping the soup separately. The dry version is often dressed to taste with an onion+garlic+oyster+soysauce mix that’s served separately.

Hủ tiếu traces its roots to the Teochew dish kway teow (粿條), which originally features soft, flat rice noodles similar to phở. Some sources suggest that the thinner, chewier noodles associated with hủ tiếu today were developed in southern Vietnam, but not sure if I trust this info since the Cambodian counterpart, kuy teav, also seems to use similar thin noodles.(I’ve never had kuy teav before so it’s difficult to compare and judge)

Teochew communities who settled in Phnom Penh (known in Vietnamese as “Nam Vang”) from China’s Chaozhou province in the late 19th and early 20th centuries, enriched the pork bone broth with dried shrimp and squid, creating kuy teav Phnom Penh. From there, the dish traveled into southern Vietnam, where it is now known as “hủ tiếu Nam Vang”. Considering the regional differences in dishes like phở and bún riêu, hủ tiếu Nam Vang in Sài Gòn must have evolved into its own thing but don’t take my word for it since I’ve never tried the original kuy teav Phnom Penh before.

Much like Phnom Penh, many Teochew people also settled in Vietnam, leading to other local adaptations of hủ tiếu. The most notable examples are hủ tiếu Mỹ Tho and hủ tiếu Sa Đéc, which primarily distinguish themselves through the shape of the noodles and the regional rice used to make them.

#hutieu #hutieunamvang #noodlesoup #vietnam foodie

Chân dung hủ tiếu Nam Vang/ Phnom Penh style hủ tiếu self portrait 🦐🐷

Hủ tiếu Nam Vang (Phnom Penh–style hủ tiếu) is one of the must-eat dishes when visiting Sài Gòn. “Hủ tiếu” can refer either to the sweet/savory pork bone-based noodle soup or to the type of rice noodles themselves. The dish is typically topped with chives, spring onion, cuts of lean pork, minced pork, pork offal, shrimp, quail eggs and sometimes squid with chrysanthemum, beansprouts and herbs on the side and served in two ways: as a noodle soup (nước) or dry (khô), with the broth on the side. The “dry” version allows a more varied experience: have it dry, then add in the broth yourself or enjoy the noodles “dry” while sipping the soup separately. The dry version is often dressed to taste with an onion+garlic+oyster+soysauce mix that’s served separately.

Hủ tiếu traces its roots to the Teochew dish kway teow (粿條), which originally features soft, flat rice noodles similar to phở. Some sources suggest that the thinner, chewier noodles associated with hủ tiếu today were developed in southern Vietnam, but not sure if I trust this info since the Cambodian counterpart, kuy teav, also seems to use similar thin noodles.(I’ve never had kuy teav before so it’s difficult to compare and judge)

Teochew communities who settled in Phnom Penh (known in Vietnamese as “Nam Vang”) from China’s Chaozhou province in the late 19th and early 20th centuries, enriched the pork bone broth with dried shrimp and squid, creating kuy teav Phnom Penh. From there, the dish traveled into southern Vietnam, where it is now known as “hủ tiếu Nam Vang”. Considering the regional differences in dishes like phở and bún riêu, hủ tiếu Nam Vang in Sài Gòn must have evolved into its own thing but don’t take my word for it since I’ve never tried the original kuy teav Phnom Penh before.

Much like Phnom Penh, many Teochew people also settled in Vietnam, leading to other local adaptations of hủ tiếu. The most notable examples are hủ tiếu Mỹ Tho and hủ tiếu Sa Đéc, which primarily distinguish themselves through the shape of the noodles and the regional rice used to make them.

#hutieu #hutieunamvang #noodlesoup #vietnam foodie

Chân dung hủ tiếu Nam Vang/ Phnom Penh style hủ tiếu self portrait 🦐🐷

Hủ tiếu Nam Vang (Phnom Penh–style hủ tiếu) is one of the must-eat dishes when visiting Sài Gòn. “Hủ tiếu” can refer either to the sweet/savory pork bone-based noodle soup or to the type of rice noodles themselves. The dish is typically topped with chives, spring onion, cuts of lean pork, minced pork, pork offal, shrimp, quail eggs and sometimes squid with chrysanthemum, beansprouts and herbs on the side and served in two ways: as a noodle soup (nước) or dry (khô), with the broth on the side. The “dry” version allows a more varied experience: have it dry, then add in the broth yourself or enjoy the noodles “dry” while sipping the soup separately. The dry version is often dressed to taste with an onion+garlic+oyster+soysauce mix that’s served separately.

Hủ tiếu traces its roots to the Teochew dish kway teow (粿條), which originally features soft, flat rice noodles similar to phở. Some sources suggest that the thinner, chewier noodles associated with hủ tiếu today were developed in southern Vietnam, but not sure if I trust this info since the Cambodian counterpart, kuy teav, also seems to use similar thin noodles.(I’ve never had kuy teav before so it’s difficult to compare and judge)

Teochew communities who settled in Phnom Penh (known in Vietnamese as “Nam Vang”) from China’s Chaozhou province in the late 19th and early 20th centuries, enriched the pork bone broth with dried shrimp and squid, creating kuy teav Phnom Penh. From there, the dish traveled into southern Vietnam, where it is now known as “hủ tiếu Nam Vang”. Considering the regional differences in dishes like phở and bún riêu, hủ tiếu Nam Vang in Sài Gòn must have evolved into its own thing but don’t take my word for it since I’ve never tried the original kuy teav Phnom Penh before.

Much like Phnom Penh, many Teochew people also settled in Vietnam, leading to other local adaptations of hủ tiếu. The most notable examples are hủ tiếu Mỹ Tho and hủ tiếu Sa Đéc, which primarily distinguish themselves through the shape of the noodles and the regional rice used to make them.

#hutieu #hutieunamvang #noodlesoup #vietnam foodie

Chân dung hủ tiếu Nam Vang/ Phnom Penh style hủ tiếu self portrait 🦐🐷

Hủ tiếu Nam Vang (Phnom Penh–style hủ tiếu) is one of the must-eat dishes when visiting Sài Gòn. “Hủ tiếu” can refer either to the sweet/savory pork bone-based noodle soup or to the type of rice noodles themselves. The dish is typically topped with chives, spring onion, cuts of lean pork, minced pork, pork offal, shrimp, quail eggs and sometimes squid with chrysanthemum, beansprouts and herbs on the side and served in two ways: as a noodle soup (nước) or dry (khô), with the broth on the side. The “dry” version allows a more varied experience: have it dry, then add in the broth yourself or enjoy the noodles “dry” while sipping the soup separately. The dry version is often dressed to taste with an onion+garlic+oyster+soysauce mix that’s served separately.

Hủ tiếu traces its roots to the Teochew dish kway teow (粿條), which originally features soft, flat rice noodles similar to phở. Some sources suggest that the thinner, chewier noodles associated with hủ tiếu today were developed in southern Vietnam, but not sure if I trust this info since the Cambodian counterpart, kuy teav, also seems to use similar thin noodles.(I’ve never had kuy teav before so it’s difficult to compare and judge)

Teochew communities who settled in Phnom Penh (known in Vietnamese as “Nam Vang”) from China’s Chaozhou province in the late 19th and early 20th centuries, enriched the pork bone broth with dried shrimp and squid, creating kuy teav Phnom Penh. From there, the dish traveled into southern Vietnam, where it is now known as “hủ tiếu Nam Vang”. Considering the regional differences in dishes like phở and bún riêu, hủ tiếu Nam Vang in Sài Gòn must have evolved into its own thing but don’t take my word for it since I’ve never tried the original kuy teav Phnom Penh before.

Much like Phnom Penh, many Teochew people also settled in Vietnam, leading to other local adaptations of hủ tiếu. The most notable examples are hủ tiếu Mỹ Tho and hủ tiếu Sa Đéc, which primarily distinguish themselves through the shape of the noodles and the regional rice used to make them.

#hutieu #hutieunamvang #noodlesoup #vietnam foodie

Chân dung hủ tiếu Nam Vang/ Phnom Penh style hủ tiếu self portrait 🦐🐷

Hủ tiếu Nam Vang (Phnom Penh–style hủ tiếu) is one of the must-eat dishes when visiting Sài Gòn. “Hủ tiếu” can refer either to the sweet/savory pork bone-based noodle soup or to the type of rice noodles themselves. The dish is typically topped with chives, spring onion, cuts of lean pork, minced pork, pork offal, shrimp, quail eggs and sometimes squid with chrysanthemum, beansprouts and herbs on the side and served in two ways: as a noodle soup (nước) or dry (khô), with the broth on the side. The “dry” version allows a more varied experience: have it dry, then add in the broth yourself or enjoy the noodles “dry” while sipping the soup separately. The dry version is often dressed to taste with an onion+garlic+oyster+soysauce mix that’s served separately.

Hủ tiếu traces its roots to the Teochew dish kway teow (粿條), which originally features soft, flat rice noodles similar to phở. Some sources suggest that the thinner, chewier noodles associated with hủ tiếu today were developed in southern Vietnam, but not sure if I trust this info since the Cambodian counterpart, kuy teav, also seems to use similar thin noodles.(I’ve never had kuy teav before so it’s difficult to compare and judge)

Teochew communities who settled in Phnom Penh (known in Vietnamese as “Nam Vang”) from China’s Chaozhou province in the late 19th and early 20th centuries, enriched the pork bone broth with dried shrimp and squid, creating kuy teav Phnom Penh. From there, the dish traveled into southern Vietnam, where it is now known as “hủ tiếu Nam Vang”. Considering the regional differences in dishes like phở and bún riêu, hủ tiếu Nam Vang in Sài Gòn must have evolved into its own thing but don’t take my word for it since I’ve never tried the original kuy teav Phnom Penh before.

Much like Phnom Penh, many Teochew people also settled in Vietnam, leading to other local adaptations of hủ tiếu. The most notable examples are hủ tiếu Mỹ Tho and hủ tiếu Sa Đéc, which primarily distinguish themselves through the shape of the noodles and the regional rice used to make them.

#hutieu #hutieunamvang #noodlesoup #vietnam foodie

Chân dung hủ tiếu Nam Vang/ Phnom Penh style hủ tiếu self portrait 🦐🐷

Hủ tiếu Nam Vang (Phnom Penh–style hủ tiếu) is one of the must-eat dishes when visiting Sài Gòn. “Hủ tiếu” can refer either to the sweet/savory pork bone-based noodle soup or to the type of rice noodles themselves. The dish is typically topped with chives, spring onion, cuts of lean pork, minced pork, pork offal, shrimp, quail eggs and sometimes squid with chrysanthemum, beansprouts and herbs on the side and served in two ways: as a noodle soup (nước) or dry (khô), with the broth on the side. The “dry” version allows a more varied experience: have it dry, then add in the broth yourself or enjoy the noodles “dry” while sipping the soup separately. The dry version is often dressed to taste with an onion+garlic+oyster+soysauce mix that’s served separately.

Hủ tiếu traces its roots to the Teochew dish kway teow (粿條), which originally features soft, flat rice noodles similar to phở. Some sources suggest that the thinner, chewier noodles associated with hủ tiếu today were developed in southern Vietnam, but not sure if I trust this info since the Cambodian counterpart, kuy teav, also seems to use similar thin noodles.(I’ve never had kuy teav before so it’s difficult to compare and judge)

Teochew communities who settled in Phnom Penh (known in Vietnamese as “Nam Vang”) from China’s Chaozhou province in the late 19th and early 20th centuries, enriched the pork bone broth with dried shrimp and squid, creating kuy teav Phnom Penh. From there, the dish traveled into southern Vietnam, where it is now known as “hủ tiếu Nam Vang”. Considering the regional differences in dishes like phở and bún riêu, hủ tiếu Nam Vang in Sài Gòn must have evolved into its own thing but don’t take my word for it since I’ve never tried the original kuy teav Phnom Penh before.

Much like Phnom Penh, many Teochew people also settled in Vietnam, leading to other local adaptations of hủ tiếu. The most notable examples are hủ tiếu Mỹ Tho and hủ tiếu Sa Đéc, which primarily distinguish themselves through the shape of the noodles and the regional rice used to make them.

#hutieu #hutieunamvang #noodlesoup #vietnam foodie

Chân dung hủ tiếu Nam Vang/ Phnom Penh style hủ tiếu self portrait 🦐🐷

Hủ tiếu Nam Vang (Phnom Penh–style hủ tiếu) is one of the must-eat dishes when visiting Sài Gòn. “Hủ tiếu” can refer either to the sweet/savory pork bone-based noodle soup or to the type of rice noodles themselves. The dish is typically topped with chives, spring onion, cuts of lean pork, minced pork, pork offal, shrimp, quail eggs and sometimes squid with chrysanthemum, beansprouts and herbs on the side and served in two ways: as a noodle soup (nước) or dry (khô), with the broth on the side. The “dry” version allows a more varied experience: have it dry, then add in the broth yourself or enjoy the noodles “dry” while sipping the soup separately. The dry version is often dressed to taste with an onion+garlic+oyster+soysauce mix that’s served separately.

Hủ tiếu traces its roots to the Teochew dish kway teow (粿條), which originally features soft, flat rice noodles similar to phở. Some sources suggest that the thinner, chewier noodles associated with hủ tiếu today were developed in southern Vietnam, but not sure if I trust this info since the Cambodian counterpart, kuy teav, also seems to use similar thin noodles.(I’ve never had kuy teav before so it’s difficult to compare and judge)

Teochew communities who settled in Phnom Penh (known in Vietnamese as “Nam Vang”) from China’s Chaozhou province in the late 19th and early 20th centuries, enriched the pork bone broth with dried shrimp and squid, creating kuy teav Phnom Penh. From there, the dish traveled into southern Vietnam, where it is now known as “hủ tiếu Nam Vang”. Considering the regional differences in dishes like phở and bún riêu, hủ tiếu Nam Vang in Sài Gòn must have evolved into its own thing but don’t take my word for it since I’ve never tried the original kuy teav Phnom Penh before.

Much like Phnom Penh, many Teochew people also settled in Vietnam, leading to other local adaptations of hủ tiếu. The most notable examples are hủ tiếu Mỹ Tho and hủ tiếu Sa Đéc, which primarily distinguish themselves through the shape of the noodles and the regional rice used to make them.

#hutieu #hutieunamvang #noodlesoup #vietnam foodie

Chân dung hủ tiếu Nam Vang/ Phnom Penh style hủ tiếu self portrait 🦐🐷

Hủ tiếu Nam Vang (Phnom Penh–style hủ tiếu) is one of the must-eat dishes when visiting Sài Gòn. “Hủ tiếu” can refer either to the sweet/savory pork bone-based noodle soup or to the type of rice noodles themselves. The dish is typically topped with chives, spring onion, cuts of lean pork, minced pork, pork offal, shrimp, quail eggs and sometimes squid with chrysanthemum, beansprouts and herbs on the side and served in two ways: as a noodle soup (nước) or dry (khô), with the broth on the side. The “dry” version allows a more varied experience: have it dry, then add in the broth yourself or enjoy the noodles “dry” while sipping the soup separately. The dry version is often dressed to taste with an onion+garlic+oyster+soysauce mix that’s served separately.

Hủ tiếu traces its roots to the Teochew dish kway teow (粿條), which originally features soft, flat rice noodles similar to phở. Some sources suggest that the thinner, chewier noodles associated with hủ tiếu today were developed in southern Vietnam, but not sure if I trust this info since the Cambodian counterpart, kuy teav, also seems to use similar thin noodles.(I’ve never had kuy teav before so it’s difficult to compare and judge)

Teochew communities who settled in Phnom Penh (known in Vietnamese as “Nam Vang”) from China’s Chaozhou province in the late 19th and early 20th centuries, enriched the pork bone broth with dried shrimp and squid, creating kuy teav Phnom Penh. From there, the dish traveled into southern Vietnam, where it is now known as “hủ tiếu Nam Vang”. Considering the regional differences in dishes like phở and bún riêu, hủ tiếu Nam Vang in Sài Gòn must have evolved into its own thing but don’t take my word for it since I’ve never tried the original kuy teav Phnom Penh before.

Much like Phnom Penh, many Teochew people also settled in Vietnam, leading to other local adaptations of hủ tiếu. The most notable examples are hủ tiếu Mỹ Tho and hủ tiếu Sa Đéc, which primarily distinguish themselves through the shape of the noodles and the regional rice used to make them.

#hutieu #hutieunamvang #noodlesoup #vietnam foodie

Chân dung hủ tiếu Nam Vang/ Phnom Penh style hủ tiếu self portrait 🦐🐷

Hủ tiếu Nam Vang (Phnom Penh–style hủ tiếu) is one of the must-eat dishes when visiting Sài Gòn. “Hủ tiếu” can refer either to the sweet/savory pork bone-based noodle soup or to the type of rice noodles themselves. The dish is typically topped with chives, spring onion, cuts of lean pork, minced pork, pork offal, shrimp, quail eggs and sometimes squid with chrysanthemum, beansprouts and herbs on the side and served in two ways: as a noodle soup (nước) or dry (khô), with the broth on the side. The “dry” version allows a more varied experience: have it dry, then add in the broth yourself or enjoy the noodles “dry” while sipping the soup separately. The dry version is often dressed to taste with an onion+garlic+oyster+soysauce mix that’s served separately.

Hủ tiếu traces its roots to the Teochew dish kway teow (粿條), which originally features soft, flat rice noodles similar to phở. Some sources suggest that the thinner, chewier noodles associated with hủ tiếu today were developed in southern Vietnam, but not sure if I trust this info since the Cambodian counterpart, kuy teav, also seems to use similar thin noodles.(I’ve never had kuy teav before so it’s difficult to compare and judge)

Teochew communities who settled in Phnom Penh (known in Vietnamese as “Nam Vang”) from China’s Chaozhou province in the late 19th and early 20th centuries, enriched the pork bone broth with dried shrimp and squid, creating kuy teav Phnom Penh. From there, the dish traveled into southern Vietnam, where it is now known as “hủ tiếu Nam Vang”. Considering the regional differences in dishes like phở and bún riêu, hủ tiếu Nam Vang in Sài Gòn must have evolved into its own thing but don’t take my word for it since I’ve never tried the original kuy teav Phnom Penh before.

Much like Phnom Penh, many Teochew people also settled in Vietnam, leading to other local adaptations of hủ tiếu. The most notable examples are hủ tiếu Mỹ Tho and hủ tiếu Sa Đéc, which primarily distinguish themselves through the shape of the noodles and the regional rice used to make them.

#hutieu #hutieunamvang #noodlesoup #vietnam foodie

Chân dung hủ tiếu Nam Vang/ Phnom Penh style hủ tiếu self portrait 🦐🐷

Hủ tiếu Nam Vang (Phnom Penh–style hủ tiếu) is one of the must-eat dishes when visiting Sài Gòn. “Hủ tiếu” can refer either to the sweet/savory pork bone-based noodle soup or to the type of rice noodles themselves. The dish is typically topped with chives, spring onion, cuts of lean pork, minced pork, pork offal, shrimp, quail eggs and sometimes squid with chrysanthemum, beansprouts and herbs on the side and served in two ways: as a noodle soup (nước) or dry (khô), with the broth on the side. The “dry” version allows a more varied experience: have it dry, then add in the broth yourself or enjoy the noodles “dry” while sipping the soup separately. The dry version is often dressed to taste with an onion+garlic+oyster+soysauce mix that’s served separately.

Hủ tiếu traces its roots to the Teochew dish kway teow (粿條), which originally features soft, flat rice noodles similar to phở. Some sources suggest that the thinner, chewier noodles associated with hủ tiếu today were developed in southern Vietnam, but not sure if I trust this info since the Cambodian counterpart, kuy teav, also seems to use similar thin noodles.(I’ve never had kuy teav before so it’s difficult to compare and judge)

Teochew communities who settled in Phnom Penh (known in Vietnamese as “Nam Vang”) from China’s Chaozhou province in the late 19th and early 20th centuries, enriched the pork bone broth with dried shrimp and squid, creating kuy teav Phnom Penh. From there, the dish traveled into southern Vietnam, where it is now known as “hủ tiếu Nam Vang”. Considering the regional differences in dishes like phở and bún riêu, hủ tiếu Nam Vang in Sài Gòn must have evolved into its own thing but don’t take my word for it since I’ve never tried the original kuy teav Phnom Penh before.

Much like Phnom Penh, many Teochew people also settled in Vietnam, leading to other local adaptations of hủ tiếu. The most notable examples are hủ tiếu Mỹ Tho and hủ tiếu Sa Đéc, which primarily distinguish themselves through the shape of the noodles and the regional rice used to make them.

#hutieu #hutieunamvang #noodlesoup #vietnam foodie

We're back at the @operator.radio container tomorrow with our two Scattered Waves residents Tundji (@tundjiii) & BuruN ĐăngA (@dangvdang). Tune in or drop by 🌊🌊🌊

8pm-9pm @dangvdang
9pm-10pm @tundjiii

Chân dung phở gà/ Chicken phở self portrait 🍗

Home cooked phở gà by my sister-in-law Thu Hương🙏🏽🫶🏽🍜

#phởgà #noodle #noodlesoup #photo #food

Chân dung phở gà/ Chicken phở self portrait 🍗

Home cooked phở gà by my sister-in-law Thu Hương🙏🏽🫶🏽🍜

#phởgà #noodle #noodlesoup #photo #food

Chân dung phở bò/ Beef phở self portrait🥩🍜🤡

Phở riêu, my family’s phở is the best. I haven’t been proven otherwise, yet.🧐😤🤪 That’s all I have to say about this dish.

Here are some portraits I made last year. My very first one was made in 2023 when I distanced myself from phởtography and hardly touched my cameras. In this case I’m glad I didn’t take high quality phởtos back then otherwise I wouldn’t have made these🙂🤡

Credits to my sister-in-law Thu Hương for the broth!🙏🏽🫶🏽

#phởodphởrn #photography #pho #noodles #vietnam

Chân dung phở bò/ Beef phở self portrait🥩🍜🤡

Phở riêu, my family’s phở is the best. I haven’t been proven otherwise, yet.🧐😤🤪 That’s all I have to say about this dish.

Here are some portraits I made last year. My very first one was made in 2023 when I distanced myself from phởtography and hardly touched my cameras. In this case I’m glad I didn’t take high quality phởtos back then otherwise I wouldn’t have made these🙂🤡

Credits to my sister-in-law Thu Hương for the broth!🙏🏽🫶🏽

#phởodphởrn #photography #pho #noodles #vietnam

Chân dung phở bò/ Beef phở self portrait🥩🍜🤡

Phở riêu, my family’s phở is the best. I haven’t been proven otherwise, yet.🧐😤🤪 That’s all I have to say about this dish.

Here are some portraits I made last year. My very first one was made in 2023 when I distanced myself from phởtography and hardly touched my cameras. In this case I’m glad I didn’t take high quality phởtos back then otherwise I wouldn’t have made these🙂🤡

Credits to my sister-in-law Thu Hương for the broth!🙏🏽🫶🏽

#phởodphởrn #photography #pho #noodles #vietnam

Chân dung phở bò/ Beef phở self portrait🥩🍜🤡

Phở riêu, my family’s phở is the best. I haven’t been proven otherwise, yet.🧐😤🤪 That’s all I have to say about this dish.

Here are some portraits I made last year. My very first one was made in 2023 when I distanced myself from phởtography and hardly touched my cameras. In this case I’m glad I didn’t take high quality phởtos back then otherwise I wouldn’t have made these🙂🤡

Credits to my sister-in-law Thu Hương for the broth!🙏🏽🫶🏽

#phởodphởrn #photography #pho #noodles #vietnam

Chân dung phở bò/ Beef phở self portrait🥩🍜🤡

Phở riêu, my family’s phở is the best. I haven’t been proven otherwise, yet.🧐😤🤪 That’s all I have to say about this dish.

Here are some portraits I made last year. My very first one was made in 2023 when I distanced myself from phởtography and hardly touched my cameras. In this case I’m glad I didn’t take high quality phởtos back then otherwise I wouldn’t have made these🙂🤡

Credits to my sister-in-law Thu Hương for the broth!🙏🏽🫶🏽

#phởodphởrn #photography #pho #noodles #vietnam

Chân dung phở bò/ Beef phở self portrait🥩🍜🤡

Phở riêu, my family’s phở is the best. I haven’t been proven otherwise, yet.🧐😤🤪 That’s all I have to say about this dish.

Here are some portraits I made last year. My very first one was made in 2023 when I distanced myself from phởtography and hardly touched my cameras. In this case I’m glad I didn’t take high quality phởtos back then otherwise I wouldn’t have made these🙂🤡

Credits to my sister-in-law Thu Hương for the broth!🙏🏽🫶🏽

#phởodphởrn #photography #pho #noodles #vietnam

Chân dung phở bò/ Beef phở self portrait🥩🍜🤡

Phở riêu, my family’s phở is the best. I haven’t been proven otherwise, yet.🧐😤🤪 That’s all I have to say about this dish.

Here are some portraits I made last year. My very first one was made in 2023 when I distanced myself from phởtography and hardly touched my cameras. In this case I’m glad I didn’t take high quality phởtos back then otherwise I wouldn’t have made these🙂🤡

Credits to my sister-in-law Thu Hương for the broth!🙏🏽🫶🏽

#phởodphởrn #photography #pho #noodles #vietnam

Chân dung phở bò/ Beef phở self portrait🥩🍜🤡

Phở riêu, my family’s phở is the best. I haven’t been proven otherwise, yet.🧐😤🤪 That’s all I have to say about this dish.

Here are some portraits I made last year. My very first one was made in 2023 when I distanced myself from phởtography and hardly touched my cameras. In this case I’m glad I didn’t take high quality phởtos back then otherwise I wouldn’t have made these🙂🤡

Credits to my sister-in-law Thu Hương for the broth!🙏🏽🫶🏽

#phởodphởrn #photography #pho #noodles #vietnam

Chân dung phở bò/ Beef phở self portrait🥩🍜🤡

Phở riêu, my family’s phở is the best. I haven’t been proven otherwise, yet.🧐😤🤪 That’s all I have to say about this dish.

Here are some portraits I made last year. My very first one was made in 2023 when I distanced myself from phởtography and hardly touched my cameras. In this case I’m glad I didn’t take high quality phởtos back then otherwise I wouldn’t have made these🙂🤡

Credits to my sister-in-law Thu Hương for the broth!🙏🏽🫶🏽

#phởodphởrn #photography #pho #noodles #vietnam

Chân dung phở bò/ Beef phở self portrait🥩🍜🤡

Phở riêu, my family’s phở is the best. I haven’t been proven otherwise, yet.🧐😤🤪 That’s all I have to say about this dish.

Here are some portraits I made last year. My very first one was made in 2023 when I distanced myself from phởtography and hardly touched my cameras. In this case I’m glad I didn’t take high quality phởtos back then otherwise I wouldn’t have made these🙂🤡

Credits to my sister-in-law Thu Hương for the broth!🙏🏽🫶🏽

#phởodphởrn #photography #pho #noodles #vietnam

Chân dung phở bò/ Beef phở self portrait🥩🍜🤡

Phở riêu, my family’s phở is the best. I haven’t been proven otherwise, yet.🧐😤🤪 That’s all I have to say about this dish.

Here are some portraits I made last year. My very first one was made in 2023 when I distanced myself from phởtography and hardly touched my cameras. In this case I’m glad I didn’t take high quality phởtos back then otherwise I wouldn’t have made these🙂🤡

Credits to my sister-in-law Thu Hương for the broth!🙏🏽🫶🏽

#phởodphởrn #photography #pho #noodles #vietnam

Chân dung phở bò/ Beef phở self portrait🥩🍜🤡

Phở riêu, my family’s phở is the best. I haven’t been proven otherwise, yet.🧐😤🤪 That’s all I have to say about this dish.

Here are some portraits I made last year. My very first one was made in 2023 when I distanced myself from phởtography and hardly touched my cameras. In this case I’m glad I didn’t take high quality phởtos back then otherwise I wouldn’t have made these🙂🤡

Credits to my sister-in-law Thu Hương for the broth!🙏🏽🫶🏽

#phởodphởrn #photography #pho #noodles #vietnam

@dangvdang dedicating this upcoming hour to the fire horse of this lunar new year 🐎❤️‍🔥

tune in via radio-tnp.com 🧧

Chân dung cà pháo muối ớt 🎆 🎇/ Chili pickled eggplant self portrait

🧧In the lucky colors😬🧧 the last pickled self portrait, made out of cà pháo, a type of small white eggplant. Growing up, we called them cà ghém at home, which is the northern name for this eggplant. But the southern “cà pháo”(kà fáo) just sounds more fun as “pháo” also means “firework”🎇 and “cà pháo” if mispronounced would turn into“ka pow”🧨💥😂 Gotta stay in theme here😂🧧 Also, LOL I kinda look like a cartoonish cry baby in this one😢😫😂

ANYWAY. Chúc mừng năm mới!🥰🧧🐎🔥

#tet #lunarnewyear #eggplant #vietnam #food

Chân dung cà pháo muối ớt 🎆 🎇/ Chili pickled eggplant self portrait

🧧In the lucky colors😬🧧 the last pickled self portrait, made out of cà pháo, a type of small white eggplant. Growing up, we called them cà ghém at home, which is the northern name for this eggplant. But the southern “cà pháo”(kà fáo) just sounds more fun as “pháo” also means “firework”🎇 and “cà pháo” if mispronounced would turn into“ka pow”🧨💥😂 Gotta stay in theme here😂🧧 Also, LOL I kinda look like a cartoonish cry baby in this one😢😫😂

ANYWAY. Chúc mừng năm mới!🥰🧧🐎🔥

#tet #lunarnewyear #eggplant #vietnam #food

Chân dung cà pháo muối ớt 🎆 🎇/ Chili pickled eggplant self portrait

🧧In the lucky colors😬🧧 the last pickled self portrait, made out of cà pháo, a type of small white eggplant. Growing up, we called them cà ghém at home, which is the northern name for this eggplant. But the southern “cà pháo”(kà fáo) just sounds more fun as “pháo” also means “firework”🎇 and “cà pháo” if mispronounced would turn into“ka pow”🧨💥😂 Gotta stay in theme here😂🧧 Also, LOL I kinda look like a cartoonish cry baby in this one😢😫😂

ANYWAY. Chúc mừng năm mới!🥰🧧🐎🔥

#tet #lunarnewyear #eggplant #vietnam #food

Chân dung cà pháo muối ớt 🎆 🎇/ Chili pickled eggplant self portrait

🧧In the lucky colors😬🧧 the last pickled self portrait, made out of cà pháo, a type of small white eggplant. Growing up, we called them cà ghém at home, which is the northern name for this eggplant. But the southern “cà pháo”(kà fáo) just sounds more fun as “pháo” also means “firework”🎇 and “cà pháo” if mispronounced would turn into“ka pow”🧨💥😂 Gotta stay in theme here😂🧧 Also, LOL I kinda look like a cartoonish cry baby in this one😢😫😂

ANYWAY. Chúc mừng năm mới!🥰🧧🐎🔥

#tet #lunarnewyear #eggplant #vietnam #food

Chân dung cà pháo muối ớt 🎆 🎇/ Chili pickled eggplant self portrait

🧧In the lucky colors😬🧧 the last pickled self portrait, made out of cà pháo, a type of small white eggplant. Growing up, we called them cà ghém at home, which is the northern name for this eggplant. But the southern “cà pháo”(kà fáo) just sounds more fun as “pháo” also means “firework”🎇 and “cà pháo” if mispronounced would turn into“ka pow”🧨💥😂 Gotta stay in theme here😂🧧 Also, LOL I kinda look like a cartoonish cry baby in this one😢😫😂

ANYWAY. Chúc mừng năm mới!🥰🧧🐎🔥

#tet #lunarnewyear #eggplant #vietnam #food

Chân dung cà pháo muối ớt 🎆 🎇/ Chili pickled eggplant self portrait

🧧In the lucky colors😬🧧 the last pickled self portrait, made out of cà pháo, a type of small white eggplant. Growing up, we called them cà ghém at home, which is the northern name for this eggplant. But the southern “cà pháo”(kà fáo) just sounds more fun as “pháo” also means “firework”🎇 and “cà pháo” if mispronounced would turn into“ka pow”🧨💥😂 Gotta stay in theme here😂🧧 Also, LOL I kinda look like a cartoonish cry baby in this one😢😫😂

ANYWAY. Chúc mừng năm mới!🥰🧧🐎🔥

#tet #lunarnewyear #eggplant #vietnam #food

Chân dung dưa chua / Pickled mustard greens self portrait🥬

Another side dish often served with thịt kho tàu is dưa chua aka dưa cải chua, or pickled mustard greens. If you ask me, it’s a golden combo (another personal fav is to eat it with tôm rim thịt, braised pork belly with shrimp 😮‍💨🤤). A combo so iconic, in fact, that there’s even a dish called thịt kho dưa chua, where the pork belly is braised together with the pickled mustard greens (see last slides). As much as I enjoy that version, I still prefer them served separately if I had to choose.

Personally, I consider dưa chua the most quintessential Vietnamese pickled vegetable. I’d even go as far as to say it’s comparable to what kimchi is to Koreans. It’s the pickled side dish I grew up eating the most. Whenever we had gỏi cuốn (fresh spring rolls), my mom would always use the leftover cải cay (kai choi/mustard greens) to make a batch. She’d leave the greens out in the sun to wilt slightly, then mix white vinegar with water, salt, and sugar. Finally, she’d toss in the chopped mustard greens along with sliced garlic, shallots, and fresh chili.

Do you agree that dưa cải chua is THE OG Vietnamese pickled veg? Please comment below😜

#sourface #pickle #pickling #mustardgreens #vietnamese

Chân dung dưa chua / Pickled mustard greens self portrait🥬

Another side dish often served with thịt kho tàu is dưa chua aka dưa cải chua, or pickled mustard greens. If you ask me, it’s a golden combo (another personal fav is to eat it with tôm rim thịt, braised pork belly with shrimp 😮‍💨🤤). A combo so iconic, in fact, that there’s even a dish called thịt kho dưa chua, where the pork belly is braised together with the pickled mustard greens (see last slides). As much as I enjoy that version, I still prefer them served separately if I had to choose.

Personally, I consider dưa chua the most quintessential Vietnamese pickled vegetable. I’d even go as far as to say it’s comparable to what kimchi is to Koreans. It’s the pickled side dish I grew up eating the most. Whenever we had gỏi cuốn (fresh spring rolls), my mom would always use the leftover cải cay (kai choi/mustard greens) to make a batch. She’d leave the greens out in the sun to wilt slightly, then mix white vinegar with water, salt, and sugar. Finally, she’d toss in the chopped mustard greens along with sliced garlic, shallots, and fresh chili.

Do you agree that dưa cải chua is THE OG Vietnamese pickled veg? Please comment below😜

#sourface #pickle #pickling #mustardgreens #vietnamese

Chân dung dưa chua / Pickled mustard greens self portrait🥬

Another side dish often served with thịt kho tàu is dưa chua aka dưa cải chua, or pickled mustard greens. If you ask me, it’s a golden combo (another personal fav is to eat it with tôm rim thịt, braised pork belly with shrimp 😮‍💨🤤). A combo so iconic, in fact, that there’s even a dish called thịt kho dưa chua, where the pork belly is braised together with the pickled mustard greens (see last slides). As much as I enjoy that version, I still prefer them served separately if I had to choose.

Personally, I consider dưa chua the most quintessential Vietnamese pickled vegetable. I’d even go as far as to say it’s comparable to what kimchi is to Koreans. It’s the pickled side dish I grew up eating the most. Whenever we had gỏi cuốn (fresh spring rolls), my mom would always use the leftover cải cay (kai choi/mustard greens) to make a batch. She’d leave the greens out in the sun to wilt slightly, then mix white vinegar with water, salt, and sugar. Finally, she’d toss in the chopped mustard greens along with sliced garlic, shallots, and fresh chili.

Do you agree that dưa cải chua is THE OG Vietnamese pickled veg? Please comment below😜

#sourface #pickle #pickling #mustardgreens #vietnamese

Chân dung dưa chua / Pickled mustard greens self portrait🥬

Another side dish often served with thịt kho tàu is dưa chua aka dưa cải chua, or pickled mustard greens. If you ask me, it’s a golden combo (another personal fav is to eat it with tôm rim thịt, braised pork belly with shrimp 😮‍💨🤤). A combo so iconic, in fact, that there’s even a dish called thịt kho dưa chua, where the pork belly is braised together with the pickled mustard greens (see last slides). As much as I enjoy that version, I still prefer them served separately if I had to choose.

Personally, I consider dưa chua the most quintessential Vietnamese pickled vegetable. I’d even go as far as to say it’s comparable to what kimchi is to Koreans. It’s the pickled side dish I grew up eating the most. Whenever we had gỏi cuốn (fresh spring rolls), my mom would always use the leftover cải cay (kai choi/mustard greens) to make a batch. She’d leave the greens out in the sun to wilt slightly, then mix white vinegar with water, salt, and sugar. Finally, she’d toss in the chopped mustard greens along with sliced garlic, shallots, and fresh chili.

Do you agree that dưa cải chua is THE OG Vietnamese pickled veg? Please comment below😜

#sourface #pickle #pickling #mustardgreens #vietnamese

Chân dung dưa chua / Pickled mustard greens self portrait🥬

Another side dish often served with thịt kho tàu is dưa chua aka dưa cải chua, or pickled mustard greens. If you ask me, it’s a golden combo (another personal fav is to eat it with tôm rim thịt, braised pork belly with shrimp 😮‍💨🤤). A combo so iconic, in fact, that there’s even a dish called thịt kho dưa chua, where the pork belly is braised together with the pickled mustard greens (see last slides). As much as I enjoy that version, I still prefer them served separately if I had to choose.

Personally, I consider dưa chua the most quintessential Vietnamese pickled vegetable. I’d even go as far as to say it’s comparable to what kimchi is to Koreans. It’s the pickled side dish I grew up eating the most. Whenever we had gỏi cuốn (fresh spring rolls), my mom would always use the leftover cải cay (kai choi/mustard greens) to make a batch. She’d leave the greens out in the sun to wilt slightly, then mix white vinegar with water, salt, and sugar. Finally, she’d toss in the chopped mustard greens along with sliced garlic, shallots, and fresh chili.

Do you agree that dưa cải chua is THE OG Vietnamese pickled veg? Please comment below😜

#sourface #pickle #pickling #mustardgreens #vietnamese

Chân dung dưa chua / Pickled mustard greens self portrait🥬

Another side dish often served with thịt kho tàu is dưa chua aka dưa cải chua, or pickled mustard greens. If you ask me, it’s a golden combo (another personal fav is to eat it with tôm rim thịt, braised pork belly with shrimp 😮‍💨🤤). A combo so iconic, in fact, that there’s even a dish called thịt kho dưa chua, where the pork belly is braised together with the pickled mustard greens (see last slides). As much as I enjoy that version, I still prefer them served separately if I had to choose.

Personally, I consider dưa chua the most quintessential Vietnamese pickled vegetable. I’d even go as far as to say it’s comparable to what kimchi is to Koreans. It’s the pickled side dish I grew up eating the most. Whenever we had gỏi cuốn (fresh spring rolls), my mom would always use the leftover cải cay (kai choi/mustard greens) to make a batch. She’d leave the greens out in the sun to wilt slightly, then mix white vinegar with water, salt, and sugar. Finally, she’d toss in the chopped mustard greens along with sliced garlic, shallots, and fresh chili.

Do you agree that dưa cải chua is THE OG Vietnamese pickled veg? Please comment below😜

#sourface #pickle #pickling #mustardgreens #vietnamese

Chân dung củ kiệu muối / Pickled Chinese onion self portrait

Củ kiệu muối is a traditional and indispensable side dish during the Vietnamese Lunar New Year, notable for their sweet and sour taste, crisp texture, and distinctive aroma. They’re served to aid digestion and cut the richness/fattiness of dishes like thịt kho tàu and bánh chưng(rice cake filled with pork belly and mung bean).

The process involves soaking the onions in lye water/salt to reduce their pungency, wilting them by drying in the sun, trimming, and then pickling them in vinegar and sugar.

#tet #tết #lunarnewyear #vietnamesefood #pickled

Chân dung củ kiệu muối / Pickled Chinese onion self portrait

Củ kiệu muối is a traditional and indispensable side dish during the Vietnamese Lunar New Year, notable for their sweet and sour taste, crisp texture, and distinctive aroma. They’re served to aid digestion and cut the richness/fattiness of dishes like thịt kho tàu and bánh chưng(rice cake filled with pork belly and mung bean).

The process involves soaking the onions in lye water/salt to reduce their pungency, wilting them by drying in the sun, trimming, and then pickling them in vinegar and sugar.

#tet #tết #lunarnewyear #vietnamesefood #pickled

Chân dung củ kiệu muối / Pickled Chinese onion self portrait

Củ kiệu muối is a traditional and indispensable side dish during the Vietnamese Lunar New Year, notable for their sweet and sour taste, crisp texture, and distinctive aroma. They’re served to aid digestion and cut the richness/fattiness of dishes like thịt kho tàu and bánh chưng(rice cake filled with pork belly and mung bean).

The process involves soaking the onions in lye water/salt to reduce their pungency, wilting them by drying in the sun, trimming, and then pickling them in vinegar and sugar.

#tet #tết #lunarnewyear #vietnamesefood #pickled