Vy Tran

My earliest food memory is sitting beside my mom in a make-shift kitchen in Southern Vietnam cooking rice and and fanning the fire of a charcoal brazier furiously to keep it alive. I loved being in the kitchen with her, watching her debone fish, ferment vegetables, make yogurt from scratch, and cook up the most delicious meals. Compared to my contemporaries, I ate more pho, bun bo Hue, banh xeo, banh khot, and goi cuon. Fast forward to a few decades later, my love for Vietnamese food and cooking continues to grow. When I'm not cooking or thinking about food, I work as an ICU pharmacist with a multidisciplinary team taking care of critically ill patients. In my free time I develop recipes that combine ingredients from my garden and local farmers markets into seasonal sweets and eats and share them on my website, Beyond Sweet and Savory. My work has been featured in Cooking Light Magazine, Food52, BuzzFeed, and HuffPost.