Page 2 - Cuong Pham News Today

Tet, the Vietnamese Lunar New Year, is today. We share stories from the diaspora of fish sauce, queerness and resiliency

With a simple mission to provide his mom with good fish sauce for her cooking, Cuong Pham purchased a 16 barrel house in Vietnam. His children thought he was having a midlife crisis.

Chef Diep Tran and writer Tien Nguyen talk about why the pantry section is the soul of a...

Saigon’s guide to restaurants, street food, news, bars, culture, events, history, activities, things to do, music & nightlife.

Put down the sourdough starter and learn to be your own chef with these Los Angeles cookbooks. They also make great gifts.

Cuong Pham, Apple engineer turned food legend, celebrates the holidays with seasonal recipes from The Red Boat Fish Sauce Cookbook. Read on for recipes—and the stories behind them—from the Pham repertoire.

If you plan to engage in some retail therapy and want to shop local, we've got you covered.

This international hodgepodge strikes many shoppers and food purveyors as antiquated. But doing away with it isn’t as easy as it might sound.

When Hanoian punk band Cút Lộn stormed the stage at Ho Chi Minh City club Arcan last June, a mosh-pit ensued. Red light bathed the screaming, four-piece outfit, dressed as high-school girls in Pikachu costumes. Frenzied partygoers rallied behind them, while an audience member in a vampire costume jumped onto the stage and lobbed a real sheep’s head over the crowd. Behind this explosive night was the Ho Chi Minh City collective, Nhạc Gãy. Nhạc Gãy is made up of five producers and...

Is sustainable fish a scam, like Netflix documentary Seaspiracy suggests? FacebookTwitterEmail Trout fishing on Opening Day at Lake Merced, May 13, 1952Photographer Unknown / The Chronicle Last week, I spread the good word about Sea Forager, a community-supported fisheries company that has been a balm for me the past year. Besides the high quality of the fish and seafood it delivers, a major part of why I love it is because I know where every fillet comes from, who catches it, and how they do i...