At the Table with Soleil Ho and Diep Tran

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Published Dec 2, 2021

Recipe for chả trứng chiên (skillet meatloaf): https://calendar.asianart.org/wp-content/uploads/sites/4/2021/11/7154_21_Recipe_Fried_Skillet_Egg_Meat_Loaf_Nov_18.pdf

How does the Vietnamese diaspora actually cook? San Francisco Chronicle restaurant critic Soleil Ho and chef / restaurant worker advocate Diep Tran hash out what it means for two queer Vietnamese Americans to embrace the culinary traditions of their parents and grandparents. Tran demonstrates her recipe for chả trứng chiên (skillet meatloaf) while sharing her recent experiences researching in Vietnam for the just-released “Red Boat Fish Sauce Cookbook.”

Soleil Ho is the San Francisco Chronicle’s restaurant critic. Diep Tran is the R&D chef at Red Boat Fish Sauce and founder of the Banh Chung Collective.