You’re invited to eat lunch with CTWAC!
Join the CTWAC team monthly as we embark on a lunch tour of some of the best global eats Hartford has to offer.
How it works:
- RSVP to Program Director, Amanda with your attendance. Just shoot a message to: ajolly@ctwac.org.
- Join us at the global spot of the month
- Order and pay individually for your meal
- Join the World Affairs Council table
- Discover a new favorite global restaurant with great company, while talking about the global issues on your mind with the Council team, fellow members, and special guests
Any questions?
Feel free to contact the World Affairs Council of Connecticut office via email at ajolly@ctwac.org or phone at (860) 724-2953.
September’s Global Lunch Spot
In September, CTWAC will be eating at Bahn Mee, one of the team’s favorite lunch spots in Hartford. Bahn Meee serves delicious Vietnamese dishes from pho to bahn mi (and what meal is complete without a Vietnamese coffee or bubble tea?) in an inviting, casual setting. We hope you can join us!
The Bahn Meee Story:
Hi, my name is Dung (G) Tran. Vietnamese food to me is just food, but to many people it’s a special event when they go out to enjoy Vietnamese food. Vietnamese dishes are very colorful, full of different flavors and textures, and should be eaten freshly served because of the complexity of the condiments and veggies that enhance the dishes’ flavor.
Most people know what Pho is, but what about Bun Bo Hue? Or Bun Rieu? Or even a Banh Mi? I wanted to showcase that Vietnamese food isn’t just a single dish that we eat for breakfast but other dishes with differences and contrasts in flavor. I wanted to show people that Sweet Spicy Fish Sauce “nuoc mam” can make a rice dish so much better (and that it doesn’t actually smell like a nasty fermented fish).
I didn’t just want to own a Vietnamese food truck but rather, I wanted to understand everything in the process, and adjust the flavor accordingly. And besides, an added advantage to a food truck is that it’s mobile so I can reach a greater customer base more effectively.
In 2015, I began watching my girlfriend’s mother and grandmother cook, and learned the skills and tricks they used to make the best versions of some of my favorite Vietnamese dishes. The tastes of these dishes were distinct, very flavorful and strong. I then came across Thuy from Little Viet Kitchen and said to myself “Wow, her dishes look amazing.” From Thuy, I realized that presentation is key. I also decided to take it one step further by learning how to garden because I wanted to personally grow the herbs and vegetables that I would need to for the dishes.
Eating Vietnamese dishes isn’t simple either. That’s because most of our dishes are noodles or some kind of rice with fish sauce. You can’t just throw everything together and eat it two hours later (trust me, the taste will be off and the texture won’t be so good either). So, I wanted to find a container that would allow me to make eating Vietnamese dishes simple for the average person looking for an easy lunch, as well as be able to pack food to-go for the those customers who want to bring food home for their family or for dinner. After searching and trying out multiple different products, I finally found the right packaging.
After much trial and experimentation, I have optimized my favorite Vietnamese dishes into meals that are not only simple and easy to enjoy now (or later) but are also true to the taste of the dish. I hope to have the opportunity to share them with you.
This is the story of banh meee.
