Grab Ly’s Banh Mi – Scarsdale, NY

alike to many of the immigrant stories that have been shared, my fib started out with a journey from my war tear nation of Vietnam to a foreign land. During the Sino-Vietnamese dispute of 1979, we were asked to leave our state or be put into concentration camps since my church father was of taiwanese descent. Weighing out their options my forefather and his brothers decided to take their families and leave the country. We sold all of our possessions and valuables in arrange to afford a space on a small and cramped fishing boat which was heading to a extraneous refugee safe harbor. My travel was filled with dangers and perils, but after drifting at sea for countless days, we finally came to the larboard of Hong Kong and put into a refugee camp. It was at Hong Kong where my mother gave birth prematurely to my younger sister. We were selected to come to the United States through a sponsorship because of my baby sister ’ s early birth. Like many early immigrant families who came to the United States before us, my family of five, which included my parents and two sisters, came to New York City in the winter of 1979 with nothing but the clothes on our backs and what was donated to us through charities .
Growing up in the Bronx, I got my inhalation and passion for cooking while watching my beget prepared food for the many Chinese holidays and occasions in our bantam one bedroom apartment. My grandma who is going to turn 100 this year besides inspired me with her many traditional and bountiful epicure dishes. My parents wanted me to pursue a career and get a diploma alternatively of working hard and having hanker hours pursuing a cook career. Although I finally decided on Mechanical Engineering as my career option, my passion for cook and dreams to create epicure dishes like the ones created by both my beget and grandma never disappeared.

Shows like Top Chef, Chopped and Iron Chef Japan, influenced me to try new cooking techniques and styles. family and social events allowed me to experiment and hone my fudge skills over time. many of my families and friends who tasted my many creations have advised me to open up a restaurant and share my food with the community. After spending much time contemplating this idea, I finally decided to open a bánh mì shop. Though many have asked me why bánh mì and not other foods, to me the answer is simple. Bánh mì allows me to bring a modern construction to a traditional expressive style of vietnamese sandwiches. I chose bánh mì because it is separate of my inheritance and culture, and besides because it is my favored comfort food. I want to bring the savory flavors and notes from my native area to the community and country which I now call home. Yes, there will still be a traditional baguet to hold the assortment of fresh ingredients, sauces, and pickled vegetables, but the consumer can besides be unblock to choose different variations and mixes vitamin a well.

reservoir : http://heyreviewfood.com
Category : VIETNAM FOOD