Paa Vanhthong is on a mission! A nod to someone, a word to another one, she keeps going! The cotton is not going to wash itself… Ankles deep in the river, she picks a flat rounded rock to try to get rid of the indigo stains on her hands. She can keep on trying, her hands will always have this little tint of indigo, so specific to this community. […]
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At the age of 11, Duong had to leave his family to make a living by shining shoes and selling newspapers. By chance, he was introduced to Hoa Sua School of the Disadvantaged Youth and received a scholarship for a culinary training program. After graduating, Duong worked at various restaurants across the country. The experience gained allowed him to build an international career and become the leader of the European kitchen at Maxx Royal Hotel, a five-star luxury resort in Turkey.
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“Two of my children dropped out from school. [And] my eldest son fell into depression when he was unable to find work after graduating,” Lan relayed. Not too long after and against all odds, Lan was recruited into Mekong Quilt’s first quilting team and
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Ban Bu’s name may appear in people’s mind as a community of artisans, yet it has more than that! Local lives, century-old market, murals at temple and the hard-to-find dessert. However, these amazing cultural handmade legacies here are fading with times.
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Tourism is the tool Samnang Nuonsimoeum a 17-year-old Cambodian and his fellow Liger Leadership Academy classmates have employed to bring about change within their communities.
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Salapao is a classic Chinese staple and every Chinese ethnic group has its own recipes and styles. I make Teochew style steamed buns. It’s different from how people in Hong Kong make it. The Cantonese like their Salapaos filled with BBQ pork, red bean and custard. It has a fluffy texture while the Teochew version is gummier. We also add sweet potato to give the steamed buns a softer texture.
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