This is a recipe that’s so far far removed from its original, ancient, roots. And yet, I’d like to think it still retains some of its authenticity. Kalua pork, is a recipe that originated from the early Polynesian settlers on the Hawaiian islands. Those first adventurous souls scoured the world’s biggest ocean, navigating by the stars to look for new pin pricks of land in its grand, blue, vastness. They traveled in canoe’s hewn from hallowed out logs with an outrigger (or two) connected by two struts. And on these canoe’s, they also traveled with animals: dogs, chickens, and pigs.

Nestled amidst the lush plateaus and misty mountains of Vietnam, the charming city of Dalat unveils a tapestry of beauty that captivates the senses. Known as the "City of Eternal Spring," Dalat is a hidden gem beloved by travelers seeking tranquility, breathtaking landscapes, and, of course, gastronomic wonders. During the French occupation of Vietnam, French citizen would often flock to the cooler temperatures of the mountainous region of Dalat to as a get-away from the usual hot and humid climate of the cities and jungle below. This is the reason many buildings look French and have that small French town vibe.

Whenever I introduce people to Vietnamese food, I always tell them that a majority of Vietnamese food is basically a cooked something that turns into a salad wrap. Anything that’s typically fried are traditionally enjoyed by wrapping said fried thing into a piece of lettuce, herbs, and dipped in nước chấm, or a sweet fish sauce based dipping sauce. The Vietnamese love the yin and yang play of textures, and flavors. If there’s something fried, it has to be accompanied by something fresh. This style of cuisine keeps the person eating from getting overly fatigued from eating the same dish.