Family Ingredients

Vietnam, Hanoi

We continue our journey in Vietnam, with Chefs Ed Kenney and Andrew Le. In Hanoi we learn about the origins of pho, visit an ancient village, and find out about a near tragedy that brought the Le family closer together and jump started Andrew’s culinary career.

Vietnam, Hanoi

26m 1s

We continue our journey in Vietnam, with Chefs Ed Kenney and Andrew Le. In Hanoi we learn about the origins of pho, visit an ancient village, and find out about a near tragedy that brought the Le family closer together and jump started Andrew’s culinary career.

Previews + Extras

  • Vietnam, Hanoi: asset-mezzanine-16x9

    Vietnam, Hanoi

    S2 E5 - 30s

    We continue our journey in Vietnam, with Chefs Ed Kenney and Andrew Le. In Hanoi we learn about the origins of pho, visit an ancient village, and find out about a near tragedy that brought the Le family closer together and jump started Andrew’s culinary career.

  • Candy: asset-mezzanine-16x9

    Candy

    S2 E5 - 2m 42s

    On their culinary adventure, Hawai‘i chefs Ed Kenney and Andrew Le learn how to make che lam, a Vietnamese style mochi made from rice and Pandan. Pandan is used in Vietnam for many things including tea and seasoning. Can you describe what its flavor is?

  • Noodle Shop: asset-mezzanine-16x9

    Noodle Shop

    S2 E5 - 2m 34s

    Handmade Vietnamese rice noodles are still made in Vietnam. Learn how this family run business sticks to tradition to produce delicious rice noodles doing it all by hand and not by machine!

  • Pork Belly: asset-mezzanine-16x9

    Pork Belly

    S2 E5 - 1m 33s

    Many cuisines have pork belly dishes. Find out about the unique technique and ingredients that go into roasted crispy pork belly, Vietnamese style.

WETA Passport

Stream tens of thousands of hours of your PBS and local favorites with WETA Passport whenever and wherever you want. Catch up on a single episode or binge-watch full seasons before they air on TV.