An Uong

When An was a kid, she often interviewed her mom while the latter was cooking. Toy microphone in hand, she asked question after question as her mom hovered over a pot of phở, bún bò Huế, or thịt kho: How long do the noodles have to boil? What sorts of spices are used? Why do we eat this with basil and not another type of herb?

Growing up among diverse food ecosystems in Los Angeles as a 1.5 generation Vietnamese immigrant directly informs how she interacts and engages with culinary narratives and food pathways today. As a writer and editor, she loves to explore the ways in which food connects us just as much as she enjoys figuring out cooking tips and tricks.

An has been writing about food since 2017 and her food writing experience spans recipe development, restaurant reviews, tool reviews, city guides, personal essay-writing, and more. She’s always down to try something new.

Favorite Purchase

GIR stretch lids have been a go-to for sustainable food storage in my household. They come in a set with varied sizes, so instead of using tin foil or plastic wrap, it’s easy to put a GIR lid over a lemon half or a bowl of salad. I especially love using it for proofing dough and storing leftovers.

一个从萨拉Lawren获得文科学士学位ce College and an MFA in Creative Nonfiction Writing from Emerson College.

Other Works

• “After Years of Tinkering, I Finally Developed a Vegan Pho That Tastes Like Childhood”(Bon Appétit)
• “Everything You Need to Make Vietnamese Coffee”(Bon Appétit)
• “Tuna, Uncanned and Caramelized”(Taste)
• “15 Essential Food Destinations Along LA's Expo Line”(Eater)