happy first day of Fall 🍂🍂 call me a weirdo but before I came to the US for college i don't even know when is the first day of fall😂 — we don't have pumpkin spice or apples🍎 or celebrate halloween
but i do love fall in Hanoi my hometown so much though. the weather is slightly chilly, the leaves turn red🍁, the smell of Sua flower and plethora of chrysanthemum 🌼
certain specialties of Hanoi fall like green young rice (very delicious), moon cakes filled with endless varieties of fillings and just the vibe of the city🎋 much slower, relaxed. . . it's the most gorgeous time of the year
i rarely talked about my hometown here on this platform because i feel a certain pressure to be similar to americans and truth is i do enjoy that most of the time. but on some day i want to share more about who i am from, my origin which takes a big chunk in my heart❤️ and i'm missing Hanoi a lil extra today . . . ➡️➡️ check out HASHTAG #HANOI
to see the beautiful city!
dEATS: white rice, garlic brocolli and crispy baked chicken thighs with later added gochujang sauce🌶
A Food So Close To My Heart, I Weeped In Soupy Tears Of Happiness For A Single Bite
Growing up, I spent many a day in Singapore hawker centers eating countless plates of a dish we called Chicken Rice. My uncle and aunt who lived in Singapore would pick us up from the airport, even at 4am, and drive us directly to a Chicken Rice Hawker Stall.
At the time, I had the eating capacity of three people and went through more than 3 plates of rice and chicken accompanied by glasses of lemonade. My cue to stop eating? I’d simply stop when I’d fall into a food coma, sleeping and dreaming of even more Chicken Rice.
This dish, a National food in Singapore and one of it’s most important contributions to happiness, can seem overhyped and overrated if you just look at it. “Plain” Rice, “Bland” Chicken, Soup, Cucumber, Chili and Soy Sauce put together give this dish it’s distinct personality.
Now let me explain this, after your first bite into this “bland” looking dish, you’ll remember what biting your own foot feels like. Trust me!
Slowly poached in broth of ginger and spring onion, the chicken is cooked until it becomes a soft but firm holder of everything a simple chicken should be. This broth becomes the soup in the dish and is also use to cook the rice.
The rice is cooked in this same broth and has a strong but very delicate fragrance of ginger (and less so of garlic). Every time I eat the Chicken Rice, it feels like someone sprayed the rice with garlic-ginger perfume, just enough to taste it, but not too much to make it a slap in your face.
With light and dark soy sauce, and a spicy-sour red chili sauce on the side, Chicken Rice is like a white fragrant canvas of delicate ginger-garlic aroma.
A little soup, a bite of fridge cold cucumber, some fragrant rice, a drop of chili sauce, a piece of melt in your mouth chicken and a sip of lemonade. That’s an experience worth shedding a tear for.
I relived this experience in the Taipei Main Station today. Filled with tears of happiness, and time bound to catch my train, I ate my way through every grain of rice on the plate.
If you want to see me shed a drop of tear filled joy, serve me hainanese Chicken Rice.