'of rice & yams' no.1
'of rice & yams' no.1
an IG break, october travels, a cheat pho, and my airbnb cooking essentials
Hello foodie friends! Thank you for joining me here on ‘Of Rice & Yams’. In the upcoming posts, I’ll be playing around with the look and feel of this newsletter. If there’s anything that resonates with you, feel free to drop me a message and share your thoughts! This is a shared space, and your input is as valuable as mine :)
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I recently took a refreshing four-week break from Instagram—the only social platform I actively use—and experienced an unsurprising boost in my overall well-being. It made me realize that I want to show up online more intentionally, breaking away from zombie scrolling or posting just to ‘keep up.’ It was a necessary reminder to be present to the light around me, recognizing that those genuinely interested in what I want to share will remain connected.
This hiatus coincided with two trips to LA and Toronto, where I reconnected with loved ones and soaked up inspiration from these awesome food cities that hold big pieces of my heart.
In LA: I attended the Molly Baz and Eric Wareheim talk, hosted by Now Serving LA, showcasing Molly’s latest cookbook, 'More is More.' I really enjoyed listening to her share her journey, and her little pup, Tuna, made a special appearance! Seeing people in the audience holding copies of her book made me a bit nervous, thinking that in two years, that’ll be me! So wild. I’m manifesting a fun little book tour :)
My sister Jo and I checked out Pine and Crane, a modern Taiwanese gem that would undoubtedly be ahead of the game in Canada. Their creative twists on traditional dishes, paired with high-quality oolong teas, transported me back to my time in Taiwan with Reid in 2016. There, we navigated the challenges of a gluten allergy (no easy feat) and delved into the world of tea, specifically the wide variety of oolongs produced in the region. While gluten-free options can be tricky in Taiwanese cuisine, I’m always thrilled to discover modern twists that I can recreate gluten-free at home.
We also visited Tea at Shiloh, an incredibly cozy and vibey teahouse that got us dreaming of a similar space for hosting tea workshops, pop-up dinners, and other events with fellow creators in Canada. The seed has been planted!
Later, at Sequoia National Park, I marveled at gigantic 2000+ year-old trees with my parents and sister Janet, planning simple meals (mostly from my cookbook!) for our four-day stay. See below for my Airbnb essentials.
Then, In TO: I caught up with friends over some delicious meals. A few standouts were the:
Samgyetang @ Kosam – a nourishing soup with ginseng and a full Cornish hen stuffed with rice, that’s totally gluten-free!
Pandan Coconut Cake @ Lamoon Thai Cafe – so flaffy, so moist. Once I figure out a gf version of this, I’ll be sure to share it.
These trips provided a much-needed pause, sandwiched between submitting my cookbook manuscript and setting things in motion for the next two years in Vancouver leading up to its publication. Now that I’m back, I’m ready to explore local spaces and immerse myself in the food community here.
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WINGIN’ IT IN THE KITCH
After returning from a trip, I often crave something easy, feel-good, and homey. This cheat pho perfectly fit the bill and came together in a snap. Chefs don’t always whip up shmancy meals, and we appreciate shortcuts too. Once you make this, you’ll never throw out leftover pho broth again.
Cheat Pho
Serves 2
Ingredients
150g thin dried rice noodles (I like the Oh! Ricey brand)
4 cups frozen pho broth, defrosted
2 legs from a store-bought (gluten-free) rotisserie chicken, pulled into bite-sized pieces
2 to 4 Shanghai bok choy, ends cut off
2 tbsps (gluten-free) fried shallots
a few sprigs of cilantro or Thai basil, tough stems removed and roughly chopped
optional:
any leftover vegetables in your fridge, we had sweet potatoes
a few small handfuls of bean sprouts
1/4 small sweet onion, thinly shaved
lime wedges, for garnish
Sriracha or Sambal Oelek, for garnish
Instructions
In a large bowl or pot, soak rice noodles in cool water for at least 30 minutes. Bring a large pot of salted water to a boil. Meanwhile, heat pho broth in a medium pot on medium heat until simmering. Cook rice noodles in the boiling water for 1 to 2 minutes until just tender. Drain noodles into a colander and portion out into large soup bowls. Add bok choy to the broth and cook until crisp-tender, about 1 minute. Portion broth, chicken, and bok choy into the noodle bowls. Garnish with fried shallots, herbs, and optional toppings of your choice, then dig in!
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MY TOP 3 ESSENTIALS FOR COOKING AT AN AIRBNB
At an Airbnb, you never quite know what you're going to get. If you anticipate doing a lot of cooking, especially in a small town with limited dining options near a national park, it's essential to pack accordingly. Here are my go-tos:
A chef’s knife – a.k.a. a chef’s second hand. Unfortunately, most Airbnb kitchens come equipped with awful blades. Having your own chef’s knife will transform your cooking experience wherever you are, making it that much more enjoyable. Personally, I swear by my 7” Misono 440.
Diamond Crystal kosher salt – The most essential flavour enhancer. The touch and feel of it have become second nature to me, and I don’t use any other salt.
Kuhn Rikon Y-peeler – I keep one of these in my knife bag for painless veg prep; it’s the best peeler around.
Bonus things to bring – a selection of herbal teas and condensed milk for coffee ☕️
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That wraps up this edition! I’m really excited about this new way of connecting with you all and sharing a more candid glimpse into my world.
✌🏼 Peace, love, and good food,
Jannell