How do you like to read recipes? Are you cool with the author sharing the story behind their recipe, presenting it in a nuanced, narrative form? Or are you one of those folks who prefer to read recipes as a simple list of ingredients and step-by-step instructions on how to prepare and cook the dish?
It seems Lauren Drewes Daniels of Dallas Observer skews toward recipes in the narrative form. Sure, recipes in this format have their share of haters. But you can’t deny the fact that a lot of people find cooking easier and more enjoyable if they know the story behind the recipe they’re working on.
In her article, Ms. Daniels asked three Dallas chefs to share the stories behind their most popular recipes. Our Chef Nikky Phinyawatana is one of them.
Asian noodle salad as a cure for homesickness
Most of you Mint Fanatics already know Chef Nikky’s story. She was born in the US to a Texan mom and a Thai dad, and she spent the first 16 years of her life in Bangkok. As a teenager, Chef Nikky couldn’t speak English fluently. So, her mom packed her off to the US to become a boarder at Hockaday.
As a child in Bangkok, Chef Nikky literally grew up eating noodle salad. She often accompanied her nanny to the markets to buy fresh ingredients for this salad and other dishes of her childhood. Thus, when she first came to school in the US, Chef Nikky missed Asian noodle salad so much that she had to figure out how to make it on her own and where to find the ingredients. And the rest, as they say, is history.
So that’s the story behind the recipe for Chef Nikky’s Asian noodle salad, a certified Mint Fanatic favorite. You can read the rest of Ms. Daniels’ article here: https://bit.ly/32TP3b3.