Thuy Pham

Jan 20, 2024 | bbc.co.uk | Ben Rebuck |Matt Tebbutt |Thuy Pham

Host Matt Tebbutt is joined by chefs Tom Parker Bowles and Thuy Diem Pham, and by special guest Matt Lucas. There are some great moments from the BBC food archive, including clips from Rick Stein, The Hairy Bikers, Nadiya Hussain and The Two Greedy Italians (Gennaro Contaldo and Antonio Carluccio). Drinks expert Helen McGinn picks the wines to go with the studio dishes.

Nov 9, 2023 | networthynews.com | Thuy Pham

Banh xeo, likewise called ‘sizzling cake’, is a mouth-watering pancake filled with shrimp, pork, veggies and herbs. Picture by Laura EdwardsPlease be considerate of copyright. Unapproved usage is restricted. TravelA balance of salty, sour, hot and sweet flavours underpins the fresh meals that specify this southeast Asian location. ByThuy Diem PhamReleased November 8, 2023– 4 minutes checked outThis short article was produced by National Geographic (UK).

Sep 23, 2023 | ca.sports.yahoo.com | Thuy Pham

In November 1981, a hungry little girl – me – was born to two loving parents in a small village called Hanh My in the south of Vietnam, among the beautiful rivers of the Mekong Delta. In the aftermath of the war, food was scarce and life was extremely difficult. To supplement milk, Mum would often feed my sister and I the starchy water left over from cooking rice. Growing up, every meal was precious. Always humble, yet always delicious.

Sep 22, 2023 | msn.com | Thuy Pham

Lester Kiewit speaks with Prof Ciraj Rassool, Director of the African Programme in Museum and Heritage Studies at the University of the Western Cape With the dawn of a democratic South Africa, came the introduction of new holidays to represent the people of our country. One of these days is Heritage Day in September. However, with such a diverse population in South Africa, it is not immediately clear what celebrating our heritage looks like.

Sep 22, 2023 | msn.com | Thuy Pham

This bánh mì-inspired recipe has another dose of French flavour by way of using a croissant rather than a classic baguette. This is a weekend breakfast favourite in our house; it’s super-easy to throw together. I normally have ingredients like the carrot and daikon pickle pre-prepared and ready in my fridge so I can add a Vietnamese touch to a dish whenever necessary. This recipe makes enough to fill a 1 litre jar; leftovers can be stored in an airtight jar for up to two weeks in the fridge.