Susanna Foo, Master Chef

From Mongolia to Main Line
The Librarian Who Is Also a Master Chef

It’s the minced pork fat that provides the traditional taste.” — Susanna Foo

Mongolia

In the Shadow of the Great Wall: Susanna Food was born in Inner Mongolia and spent her early years in Shanxi Province of Northern China, near the great Wall.  Her father was a general in the Nationalist Chinese army

Move to Taiwan: After the victory of the Chinese Communist forces in , the family escaped to Taiwan where Continue reading

Vietnamese Cuisine

Fish Sauce, Nuoc Mam and Sea Ghost  Fingers
The National Dish Is a Soup — Even at Breakfast

“Only the French imposed their own cuisine upon their Asiatic possessions.” — David Dodge [1]

“He was not yet Ho Chi Minh. It was 1917 and he was Nguyen Ai Quoc and he was a pastry cook under the great Escoffier.” — Robert Olen Butler [2]

Cooking with Vietnamese Nuoc Mam Fish Sauce

Three Crabs Brand Fish Sauce

Vietnamese cooking is light and delicate, healthy, and remarkably varied. Its famous dishes can be very unusual and even have poetic names, like one for Crab Claws called Sea Ghost Fingers. Continue reading