A Bite of Asia

Letter from the Editors

A Bite of East Asia

Hello readers!

This our first and only addition of A Bite of Asia.We attend the Liberal Arts and Science Academy, a magnet high school located in Austin, Texas. We are currently freshmen and students of the class of 2026.

In our opinion food is not just about its sustenance, but it is also an essential part of culture, heritage, and identity. It is our mission to celebrate and share the richness of Asian Cuisine, covering everything from food trucks to fine dining. From traditional to fusion and experimental dishes.

All of us had a large interest in sushi so we wanted to incorporate that into our article, but we had to broaden the topic. The topic we are pursuing is Asian cuisine in a few specific countries and how it is implemented in American society. Each group member chose a nation to become an expert over. Our article centers around the regions of Korea, Japan, Taiwan, and Vietnam.

Our magazine includes a variety of exciting feature stories and infographics lined up for you, including chef profiles, restaurant reviews, and recipes you can easily make at home. The creation of our feature stories took a lot of work, but we hope that they are appealing and enlightening to you. We are particularly proud of our individual infographic that we put lots of time, effort, and detail into. Our team has worked hard to create engaging and informative content that will expand your knowledge and appreciation of Asian Cuisine.

Thank you so much for taking your time to view our magazine. We hope you enjoy it!

MEET THE EDITORS!

MAYA TRUJILLO

Liberal Arts and Science Academy freshman, Maya Trujillo, adores playing golf and piano. She sees them both as relaxing and stress relieving. She looks forward to expanding her knowledge on and writing about authentic Korean food. After her time at LASA, she would like to study criminal law at UC Berkeley.

JUAN DIEGO ELIZONDO

Juan Diego Elizondo, a freshman at the Liberal Arts and Science Academy, enjoys playing soccer. He is excited to write and learn about Japanese cuisine, the culture, and restaurants. His love of sushi inspired the main focus of his feature story! Diego knows how to play the guitar and, after graduating high

HARENE THRUNA

Freshman Harene Thruna loves playing tennis because it’s a great way to meet people and form friendships. Harene is trilingual! She is very enthusiastic about studying the modern influences on Taiwanese cuisine. She initially chose the country Taiwan because of her love for boba. In the future, she dreams

ANYA SANCHEZ

Anya Sanchez is a freshman at the Liberal Arts and Science Academy, who has a passion for swimming, as she sees it as a form of therapy and relaxation. She knows how to sail and she chose Vietnam as her focus country because of her love of good warm pho! She is eager to write about a Vietnamese food truck. After high school, she looks forward to working in law.

A neon sign that is located in front of Lynn Miller’s restaurant. This sign attracts customers by reinforcing feelings of home and comfort food.

Flavors from the Seoul

Spices, Seasoning, and Seoul

Authentic Korean food is a rich and diverse cuisine that spans generations and surrounds a range of flavors, ingredients, and cooking techniques. Many dishes are based on a combination of rice, noodles, vegetables, and meat or seafood, with a variety of spices and sauces used to add flavor and depth to each dish.

Many Asian dishes are based on proteins, vegetables, and not much oil is used when cooking. According to Lynn Miller, this is to enhance the health benefits.

“There are several healing benefits to Korean food,” Miller said. “It helps fight off diseases and ultimately makes you feel stronger and healthier.”

Korean food has become increasingly popular in Austin since 2015, with a growing number of restaurants and food trucks popping up

throughout the city, but Miller explained it wasn’t always like this.

“We didn’t have a lot of Korean restaurants growing up,” Miller said, “but I always wanted a place where I could go with my friends that was fun and provided fun drinks, cool music, and had more of an atmosphere.”

From traditional dishes like bulgogi and kimchi stew to more modern fusion cuisine, Korean food in Austin offers a unique and delicious culinary experience that is sure to satisfy even the most critical foodie.

One of the most popular Korean dishes in Austin is bulgogi, a savory and slightly sweet beef dish that is marinated in a mixture of soy sauce, sugar, and other spices. Served with

rice and a variety of vegetables, bulgogi is a hearty and satisfying meal that is perfect for lunch or

The welcome sign for Oseyo with The Korean chracater that reads Oseyo or “Welcome to my home, please come on in.”

Photo by Maya Trujillo

“You learn all about the healing aspects of food.”

- Lynn Milller, Owner OSEYO

“For Kimchi Stew, you just take kimchi and you age it, ferment it, and then you make a broth and a stew with it that has some vegetables and zucchini and pork,” said Miller.

Kimchi Stew is also a popular dish

in Korean-Americanusion cuisine, a spicy and tangy fermented cabbage that is often served as a side dish or used as a condiment for other dishes. Made with a variety of spices and seasonings, kimchi is a staple of Korean cuisine and can be found at many Korean restaurants throughout the city.

“I just like it because it always makes me feel good. If I’m either cold or if I want something comforting and also really healing, I usually eat that,” Miller shared.

In addition to these traditional dishes, many Korean restaurants in Austin also offer more modern

A Little bento box consisting of steamed white rice, fresh fruit and spinach, teriakki chicken, and fried escargo is pictured on a dinner table.

dinner.

fusion cuisine that combines Korean flavors with other culinary traditions. For example, Oseyo in Austin serves Korean-style tacos,

“I have started to find a lot of similarities between Korean and Mexican food,” Miller said. “And so we have new specials now that intertwine Mexican and Korean ingredients, like we’ll use jalapeno and soju and like cilantro with herbs from Korea and we make dishes like that”

Korean food in Austin offers a unique and delicious culinary experience that is sure to delight foodies of all kinds. Whether an Austin foodie isa fan of traditional Korean dishes or more modern fusion cuisine, there is no shortage of great Korean restaurants and food trucks to choose from in the Capital City.

“The restaurant's idea was to take traditional recipes from my mom and then develop a really cool concept around it.”

- Lynn Miller, Owner of OSEYO

The owner of Oseyo, Lynn Miller smiling to take her picture.

Plate of traditional side dish garnishes.

Traditional Korean tapestry

The decorative bar and stool seated area presented provides an open atmosphere that is modern and colorful. It perfectly displays the wide range of the drinks made at Oseyo.

Graphics by Maya Trujillo

Recipe for the Best Songpyeon!

Best Homemade Songpyeon!

ATaste of Japan in Austin

Japanese cuisine plate, made by the chef Yuki Gomi and taken by her. She prepared this dish with love and organized it neatly.

By Juan Diego Elizondo

AFueled by a growing interest in international cuisine, an increase in the number of Japanese immigrants migrating from city to city, and a fascination with Japan’s culture and art. Traditional Japanese cuisine allows for the creation of innovative dishes, with fresh ingredients, and design impeccable presentation, according to Juneck, a Brazilian born sushi chef in Japan.

“The popularity of Japanese food

ABiteofAsia

around the world has been steadily growing over the past few decades” Ricardo Juneck said.

Juncek’s dishes have become a foodie favorite because he specializes in hearty and authentic sushi dishes, which offers a wide range of flavors and textures.

Part of the success, he explained, comes from the right utensils.

“Three tools that can’t be missing in an oriental kitchen are good Japanese knives, a gas cooker to cook rice,” Juneck said, “and the Gohan grandson, a screen that

avoids burning the bottom of the rice in the pan.”

Gohan refers to cooked rice, but many around the world know the word through the character from Dragon Ball Z. No matter what the tools are called, Yuma Hojo, who cooks sushi at home, agreed that the right cookware can make all the difference.

“Three kitchen tools that I think are important to me are a good knife, a good pan, and a pressure cooker,” Hojo said.

Photo courtesy of Yuki Gomi

Fellow chef Yui Gomi added that there are some things a sushi maker can’t do without. “I would say a rice cooker, sharp knives, and a kettle,” Gomi said There are many manners that are a part of the wonderful culture, they are followed and respected manners.

“The rules of my profession and professional attitude are to treat people as I would like to be

treated,” Juneck said. “Simple as that!”

Hojo added that behavior is also part of the cooking culture, “As for manners and rules in Japanese restaurants, you should know that the wet towel served when you sit at a table in the restaurant is only for your hands,” Hojo said. “Some people wipe their face with it, but that’s not good. Also, when you eat rice from a bowl, you should pick up the bowl and eat from it. It’s not so good to keep the rice bowl on the table and eat from it.”

A delicious cousin handly made Charcoal grilled Eringi mushrrom with HISHIO, made by Yumi

Photo Courtesy of Yumi hojo

Photo Courtesy of Yumi hojo

Hojo. Courtyesy of Yumi hojo

Cute Kawaii dumplings that look like small little pigs made by Yumi

Hojo. Courtyesy of Yumi hojo

“I work well with the people around me, and I love working as a team.”

-Yuki Gomi, Chef

Japanese food has become an integral part of the dining landscape, offering a range of authentic dishes with centuries of culinary history and tradition behind them.

“I’ve been a chef for 33 years, and Japanese cuisine has been my passion for 25 years now,” Gomi said. “I’ve been a Chef for 15 years now, but I have been cooking since I was 10 years old. My parents are from Japan, but I am originally from Texas. My parents always taught me to embrace my culture instead of hiding it because it’s something I should be proud of, especially in an American Society.”

Chefs can be talented in their own style and are unique in their own way, Hojo said.

“If I had the chance, I’d actually become a [professional] chef,” Hojo said.

“It’s my dream to open my own little restaurant.”

From sushi and sashimi to ramen and tempura, Japanese food has something to offer for everyone. There are many aspects of Japanese food, but Hojo’s said she has her own way of looking at it.

“My favorite aspect of

Japanese culture is how we respect each other and value the harmony of society,” Hojo said. “I think it’s a great aspect of Japan.”

Japanese cuisine has long been known for its unique flavors, presen-

Yumi Hojo capture eating a delightfull japanese dish she prepare for to eat. Photo courtesy of Yumi Hojo.

tation, and health benefits, making it an iconic culinary tradition worlwide

“If you don’t understand the culture of a people, you will hardly be able to reproduce their cuisine,” Juneck said

Japanese cuisine has been heavily influenced by its culture and traditions, and the people of Japan hold their food in high regard. In this essay, we will explore the importance of Japanese food and culture, the unique features of their cuisine, and how it has evolved over time. For Juneck, that happened in school.

“I am a graduate of the Aichi Ken Sushi College, and I ranked fourth in the 2014 Sushi World in Tokyo,” Juneck said. “I am also the author of two books aimed at Japanese culinary.”

Gomi’s family was very supportive of her becoming a chef, like In Japan, food is not merely consumed as sustenance but seen as an expression of one’s cultural identity, social values,

“It doesn’t have to be easy, it just needs to be worth it.”

- Ricardo Juneck, Chef

and personality.

“My family was very supportive of me becoming a chef because they enjoy the fact that I’m sharing and introducing our culture with other people,” Gomi said. “I come from a long line of cooks, so it wasn’t very surprising.”

The Japanese have a deep respect for their food, and they believe that the way it is presented is as vital as the taste. From the presentation of sushi to the design of bento boxes filled with colorful side dishes, the Japanese people strive to create aesthetic dishes that are a feast for the eyes as well as the palate. Many chefs make this type of food to share their culture around the world.

“I’m happy to pass on my knowledge to newcomers who are arriving, and I manage to impress them with my dishes,” Juneck said.

The chefs of Japanese cooking believe that the quality and freshness of the ingredients affect the taste and nutritional value of the dish, many people have their own favorite cuisine, Gomi’s explained.

“My favorite Japanese cuisine is Okonomiyaki, which is a pancake that is pressed on a griddle, but the ingredients are much more diverse. It’s my favorite savory dish,” Gomi said. “It is made with flour, yam, and egg. The most common additions are green onions, beef, shrimp, squid, vegetables, mochi, and cheese.”

While traditional Japanese cuisine is known in Japan, it has undergone significant changes over time. The early food culture of Japan centered around rice, fish, and vegetables. customers tend to ask for really specific dishes.

“I deal with challenging customers by tending to their needs as much as possible,” Gomi said. “Fulfilling their order and making sure they have the best experience possible.”

Ricardo Juneck is holding his very own dish he prepared for his customers to eat, it was taken while he was working as the main chef. Photo courtesy of Ricardo Juneck.

Varaiety of sushi on a palete, photo courtesy of Ricardo juneck

Takoyati plate, photo courtesy of Ricardo juneck

Favorite type

Fact #1: Sushi is not originally Japanese, but it is a Japanese dish that popular around the world.

Fact #2: Sushi was introduced to the US after World War II.

Fact #3: Authentic wasabi is expensive.

Fact #4: Sushi rice is made with sugar.

Sources: Seriouseats.com and Flavorsofhanoi.com

type of Sushi

What is Sushi?

It’s a sticky rice dish of Japanese cuisine, having cooked rice flavoured with vinegar and a variety of vegetables, egg, or raw seafood garnishes and is served cold.

that has become

Graphics by Juan Diego Elizondo

Sources: Brittanica

Taiwan

This is a Taiwanese picnic located in a park. Chefs like Julie Lee try to incorporate Western cuisine into traditional Taiwanese dishes. Photo Courtesy of Julie Lee

When the West Meets the East

Taiwanese Cuisine with an American Twist

By Harene Thruna

Taiwan

Taiwan

A A T

Illant volut aiwanese cuisine is sssssssssss a fusion of traditional ssssssss Chinese flavors with influences from Japan, Southeast Asia, and the United States. Many Taiwanese restaurants located throughout the US have embraced this fusion of cultures and are hopping on the bandwagon of this culinary trend.

In recent years, the Western influence on Taiwanese food has grown, leading to new flavor combinations. The introduction of Western ingredients and cooking techniques into Asia has brought about innovative flavor profiles that are attracting foodies from all walks of life.

“Taiwanese cuisine is slowly gaining traction around the world, and a large part of this popularity is because of the fusion of authentic Taiwanese dishes with American cuisine, appealing to the tastes of many of our American customers.” said George Chang, manager of Taiwan Restaurant in Seattle, Washington.

“Our restaurant blends the authentic flavors of Taiwanese cuisine with American flavors and the results are simply mouthwatering,” said Chang with a laugh, when asked about how Taiwan Restaurant is a prime example of Asian fusion restaurants.

“Taiwan is very accepting of Western culture,” said Julie Lee, the owner of The Little Basket in Austin, Texas. “We are very open to American or even Japanese cuisines and ideas. Taiwanese food is a reflection of our history and our people. We have always been open to new ideas and influences from other cultures. This is why Taiwanese cuisine is so unique and diverse.”

scallion pancakes, but with a twist. Their pork burgers are substituted with tofu and veggies, making it more familiar to Western tastes while still maintaining some of the flavor profile and authenticity of the dish. Their scallion pancakes are stuffed with cream cheese, in honor of the American love for all things cheesy.

“We want to honor our Taiwanese roots while also incorporating new and exciting flavors,” Lee said. “We are constantly experimenting and trying new things. It’s important to us to stay true to our culture, but also keep up with the times.”

Peking Duck Japanese Colonial Era

A Little Basket pork chop basket with pork chops, rice, fruit salad, French fries, and milk tea is

Lee’s menu features classic Taiwanese dishes, such as Taiwanese pork burgers and

“We want to honor our Taiwanese roots while also incorporating new and exciting flavors”

- Julie Lee, owner of the Little Basket

pictured outdoors on grass.Photo Courtesy of Julie Lee

Top: A spicy scallion beef rice bowl with a sunny side up omelet is atop a bed of rice, photographed outdoors.

Bottom: Julie Lee, the owner of The Little Basket, holds a scrumptious scallion beef pancake roll in her hand, showcasing the delectable filling and golden-brown crust.

At Looking For Chai in Edmonds, Washington, one of their popular items is their Taiwanese-style popcorn chicken, which is covered with spicy pepper powder, then coated in a crispy batter. But instead of being served dry, it comes with a side of mayonnaise, a nod to the American love for fried chicken and dipping sauces, explained owner Steve Chen.

Chen stated that he wants to try to introduce Taiwanese cuisine to a wider audience.

“We want to share our love for Taiwanese food with everyone, and incorporating Western influences is one way to do that. We want people to experience the unique flavors of Taiwan in a way that is familiar and approachable,” he said.

Taiwan Restaurant has gained a following not just among Taiwanese Americans, but among a

diverse range of customers as well for their fusion cuisine. Their famous bubble tea comes in a range of flavors, including matcha and taro, but also features Americaninspired flavors like pumpkin spice latte.

boba has changed for American

A delightful picnic spread featuring popcorn chicken resting on a bed of rice, accompanied by fruit salad, French fries, and milk tea, set against the backdrop of lush green grass.

Photo Courtesy of Julie Lee

Photo Courtesy of Julie Lee

“Our

“It’s important to us to stay true to our culture, but also keep up with the times”

- Julie Lee, owner of the Little Basket

Photo Courtesy of Julie Lee

tastes. Traditionally, it’s a simple brown sugar milk tea with tapioca. But we added fruit inclusions, popping boba, and wild new flavors to appeal to our adventurous audience and modernize our dishes a little” said Chang.

“I even regularly watch Youtube videos from American cooking channels to stay on top of trends and find a way to incorporate them into my dishes” said Lee when asked about how she remains up to date with current fads and trends.

As other Asian fusion restaurants continue to gain popularity, it is clear that the blending of cultures is here to stay. By staying true to their roots while embracing contemporary flavors, these chefs are introducing Taiwanese cuisine to a whole new audience.

“I want to share the love I have for my culture with the world!” said Chen with a smile.

The bustling prep kitchen of Julie Lee, owner of Little Basket, where she skillfully prepares all of her delicious dishes.

Photo Courtesy of Julie Lee

“I want to share the love I have for my culture with the world!”

- Steve Chen, owner of Looking For Chai

PHOnomenal Eats

The Vietnamese Food Truck Experience

By Anya Sanchez

On East 7th Street in Austin Texas, sits Saigon Le Venduer. The menu is to the right showing the limited, but tasty menu featuring Vietnamese cuisine. Photo by Anya Sanchez.

rothers and sisters are known for competing with one another. Tebi and Trinh Ngyuen, two siblings, now run Saigon Le Vendeur, a food truck, together.

In Austin, food trucks are visited by tourists and locals alike, making it a vital part of the restaurant scene.

Saigon Le Vendeur, a Vietnamese food truck parked on East 7th Street in Austin, is built from a recycled shipping container. Saigon Le Vendeur will celebrate its 10th anniversary in July 2023. The small locally owned business’ goal is to serve banh mi, a Vietnamese sandwich, to the people of the city.

The co-owners of the food truck, started their business after discovering there wasn’t a lot of good Vietnamese food around town.

“I was like, ‘what the heck, I’m just gonna open one,’” Trinh Ngyuen said, “so now I’m stuck with a food truck!”

The two decided to start a food truck, rather than a restaurant, mainly because of the lower expenses. Starting and operating a food truck requires a lot of hard work, which the interviewees made clear. Trinh Ngyuen sees owning her own business as a fun, but also not so fun task.

“It’s not fun, we got a lot of stuff to do,” she said with a laugh.

Tebi Ngyuen, Trinh’s brother, found the independence of being his own boss to be exciting.

“It was really cool to get to make

my own menu. I had control and I could make my own decisions to make our vision for the food truck come true.” he said.

As an owner of any business, there are certain requirements that must be met.

“For a truck,” Trinh Ngyuen said, “you have to take them out every year to go to a Health Department to have them give you a permit.”

The owners also have to rent a commissary kitchen to keep everything and a place to keep their cold stuff cold.

“The thing about a food truck is that when you get everything up and going, you don’t require a lot of time with it,” Trinh Ngyuen said. “It’s just you have to check up with it from time to time.”

Thanks to the manager taking over a lot of duties, the owners do have some free time now.

“I really enjoy working at a food truck and you have a lot of freedom,” Dang said. “You can run the food truck any way you’d like and you can play the music you want to.”

Not only that, but working at a food truck allows him to have close interactions with a lot of the customers and go to different events and places around the city.

“Cooking can often be very intense, sometimes, and repetitive, but it does give you a lot of freedom to experience and perfect new dishes, which is really nice,” Dang said.

According to the interviewees, the environment of the job poses a lot of obstacles.

“The most challenging part [of the job] by far is nature,” Dang said. “Since we are an outdoor business, we have to deal with all types of weather, like rain, heat, and the cold.”

According to the interviewees, the heat makes it difficult to operate in some parts of the year.

The manager and one of the chefs at Saigon Le Vendeur, Pho Dang, has worked there for over 8 years. As the manager, he wants everything to run as smoothly and efficiently as possible.

“We are open mostly for local people who work around us,” Dang said. “We have to try our best to serve out food as quickly as we can for all our customers during the lunch rush.”

Although it can be a stressful job at times, according to the interviewees, there are many benefits.

“In a food truck, it is hot in there. Most of the time you are stuck in there and whatever it is outside you have to add 10 more degrees,” said Trinh Ngyuen.

The metal shipping container that is the food truck really traps the heat, making it a difficult place to work at times, explained Tebi Ngyuen. They chose this specific vehicle for its inexpensiveness and its aesthetic.

“I mean they do have AC in there but it’s not enough for them to stay cool,” Tebi Nyguen said.

Dang agrees with this comment.

“It can be very hard to find employees to

“Most of the time you are stuck in there and whatever it is outside you have to add 10 more degrees”

- Trinh Ngyuen, Co-Owner of Saigon Le Vendeur

work for you because not a lot of people want to work in an outdoor environment,” Dang said.

Due to the food truck’s success, they opened a restaurant, named Le Bleu on Research Blvd, and another food truck on Third Street.

Working and starting a restaurant greatly contrasts that of a food truck.

“In a restaurant, you just show up and everything is there already and you just start cooking and selling,” Trinh Ngyuen said.

To work at a food truck, more work is required before they get to sell.

”For a food truck, you have to wake up earlier and go to the rented kitchen that you already rented and prepared, and then start selling,” she continued. “Whatever you cannot get done on that day, you have to bring back to the kitchen. It’s fun, but a lot of work.”

Due to the COVID-19 pandemic, the owners had to close their location on Third Street.

“In that location, we relied on Austin office employees and some tourists visiting downtown,” Tebi Ngyuen said. “With the pandemic happening, we didn’t make nearly as much money to pay for rent and the staff and everything.”

By the end of pandemic restrictions, the business had lost over half of their staff.

“Since the pandemic, a lot of people don’t want to do it, like the restaurant industry anymore, and I’ve been working a lot since,” Trinh Ngyuen said.

Due to COVID-19, the food truck’s hours have significantly decreased. Before the pandemic, Saigon Le Vendeur was open from Monday to Saturday from 11 to 9.

“Now, we are only open Monday to Friday from 11 to 5 pm since we don’t have enough staff to open all day,” Trinh

The back of the foodtruck, with the Sun hitting the metal, faces a train track. Photo by Anya Sanchez.

Sign facing street advertising two things food truck offers. Photo by Anya Sanchez.

Saigon Le Vendeur’s Banh Mi, which is a very popular Vietnamese dish. Courtesy of Saigon Le Venduer.

Ngyuen said.

Le Bleu used to have Sundays off, giving everyone a break.

“I have to stay open all day and all week [now] to cover the rent cost,” said Trinh Ngyuen.

They are planning for a new restaurant. It has taken over a year just for them to get the permit and they are in the building process.

“It’s not that fun to open a restaurant,” Trinh Ngyuen said jokingly.

It will have the same menu as Le Bleu and will be named Saigon on Seven.

“It’s a cute different name in order for it to be easier for them,” said Trinh Ngyuen.

Trinh Nguyen believes it will be easier for customers if none of the names of the restaurants/food trucks are the same, to limit confusion and picking up food at the incorrect spot.

Saigon Le Vendeur started almost 10 years ago and they’ve had their

fair share of good and bad times, according to the owners. There have been a great number of obstacles, like the pandemic and heat, for everyone involved to overcome. They don’t view any complication as the end of the world, but rather just part of the journey.

“There’s some difficulty but I don’t think there’s any challenges that you cannot overcome,” Trinh Ngyuen said.

The two owners of both Saigon Le Vendeur and Le Bleu, Tebi and Trinh Ngyuen, sit in their colorful Vietnamese restaurant. Le Blue was founded due to the success of Saigon Le Vendeur. Photo by Anya Sanchez.

Vietnamese

Favorites

Graphics by Anya Sanchez

Trà Atisô (Artichoke Tea)

Artichoke tea doesn’t sound tasty, but it is! Personally, I would stay away from the bitter black artichoke tea, made from the stems, and, instead, would have the sweetened yellowish version of artichoke tea made from the flowers. The sweetened version has an elegant nutty flavor.

In Vietnam, it is believed that artichoke tea has detoxifying and liver-cleansing effects. The artichokes are grown in Vietnam’s Central Highlands, in Dalat, but packets of the artichoke tea can be found throughout the country.

Nước Mía

(Sugar Cane Juice)

Sugarcane juice has a naturally sweet taste, tasting like sugar water with some other subtle flavors, that is very refreshing on a hot day!

In Vietnam, it is found being sold by street vendors who squeeze the juice from stalks of sugarcane, using electric squashing machines. In the front of the vendor’s stalls, they advertise their drink with a bucket of sugarcane stalks. You can often even see the electric wringer mechanism juicing the canes right in front of you!

Sources: Seriouseats.com and Flavorsofhanoi.com

Here are some traditional drinks you’d find in Vietnam from sweet to scintilating!

Cà Phê (Coffee)

In Vietnam, coffee is often prepared in two ways, as iced coffee with condensed milk or as iced black coffee. If you order iced black coffee, expect four or five teaspoons of sugar! Also, you can get your caffeine as yogurt coffee or egg coffee, that is made with a whipped egg yolk. To bring out chocolate notes in the local coffee beans, they are often roasted with fish sauce and butter. In Vietnam, you can’t walk a block without seeing someone enjoying a coffee. Locals often spend an hour (or more!) enjoying their coffee and the free iced tea that often comes with it! In their culture, coffee is seen as an excuse to sit and watch the world pass by, either outdoors, on a small chair, or from a window of a cafe.

Dừa Tươi

If you ever get a chance to try coconut water I would definitely recommend it! It can’t be packaged ones from a store, it’s got to be fresh as these are much sweeter, grassier, and more fully-flavored. A pro tip is that the smaller coconuts are usually sweet than the larger ones. Coconut water has been a popular drink in Vietnam for centuries. In Vietnam, it is the first drink they go to for rehydration. Locals believe that if you drink coconut water after 5 p.m, you will have trouble sleeping well. So, anytime before then is the perfect time for coconut water drinking!

Sinh Tố (Smoothie)

(Fresh Coconut)

Fruit smoothies are found everywhere in Vietnam! I’m talking about a whole range of fruit smoothies with fresh dragon fruit, apple, custard, jackfruit, and of course the basic strawberry-banana smoothies. These fruit smoothies are accompanied by ice and condensed yogurt or milk. Be adventurous and try a new, unique flavored fruit smoothie!

Asian Cuisine Word Search

A of