vanessa👩🏻‍🍳

PHỞ WITH PHRIENDS THANK YOU!!!! CẢM ƠN!!!!!! thank you for showing up. for celebrating culture, for being part of something bigger. for being vietnamese. the support we received was overwhelming. every part of this was touched by community and heart. you made this what it is. i have so much passion & sentiment to say but i hope these words suffice 🙇🏻‍♀️❤️ we raised over $1,000 for immigration defense and mutual aid!! if you still want to support, venmo @vanessangyen and we’ll donate it to another family 🫂🫶 credits: each PHỞ-tographer tagged respectively in their photos videos by @geoffwang_ lion dance by @imperialliondance thank you to @_prive_nyc @timeagainbar AND EVERYONE CHEER FOR THE PHRIENDS FOR THEIR IMMENSE SUCCESS!!! @richard.giang @tthytran @by.dust @vanessangyen

REAL LOVER 🍽️ Creative Director: Vanessa Nguyen @vanessangyen Photography: Anna Letson @annaletson Designer/Editor: Landon @landnmoto Assistant Photographer: Matt Solomon @matts0l Production Assistants: Vincent Zheng @vnzhng + Richard Giang @richard.giang Models: Ana Campos @anacompost + Sophie Nguyen @dr4gonfruits

VANESSA’S EATS x CLUB INDGO PRESENTS: THE COOK OUT 🌭🪩 A rooftop BBQ & dance party bringing Boston & New York together for one day only. DJs, grillers, drinks, sunset. ITS SUMMERRRRRRRRR!!!!! EARLY BIRD TICKETS OUT NOW! INTERNATIONAL DJ LINEUP: PROSWERVEZ (BOS) @proswervez VANESSA EATS B2B JUNIOR (NYC/BOS) @juniorr.wav RAIDAA (LDN) @raidaamirza SUAVEZ (NYC) @yavezanthonio MAY 30th, 5–9PM (SUNSET) 99 SCOTT AVE, @honeysbrooklyn LET’S DANCE. CAMPAIGN: Directed + edited by @vanessangyen Photography by @will.on.the.internet BTS by @bryyansanttos Flyer design by @juelzcreates + @vanessangyen TICKETS SOLD ON @posh.vip THANK YOU @posh.community

I got a fortune cookie that said “next month will bring a significant breakthrough” here we are. served my biggest private dinner yet, went straight to boston, DJ’d with my brother for my favorite club & second family @clubindgo , and 8 hours later we’re on set shooting promo for our first NY collab together. all in the first week of may. i challenged every side of myself this week. i’m still here! still excited! idk what the breakthrough is yet… but i think i’m living it.​​​​​​​​​​​​​​​​ thank u!

hi, i’m vanessa, this is what i look like & what i’ve cooked I need to keep track of all the food i’ve made yet never posted…

a salmon, swims upstream in green tea broth. it’s rainy season. scallions fall from above. yet the sun still shines 🌦️ fish in soup salmon ochazuke ingredients • 1 piece salmon • salt • 1 bowl cooked rice • 1 cup hot brewed green tea + 1 tbsp dashi • soy sauce • green onions • sesame seeds • chili oil (optional) • furikake (optional) instructions salt salmon and let it sit 10–15 min broil on high 5–7 min until lightly charred and just cooked through make your broth: hot green tea + pinch of salt + small splash soy sauce add rice to a bowl, place salmon on top or in big pieces top with green onions, furikake, chili oil pour hot broth over right before eating! the flavors are clean, soothing, and a fun texture. yum #fish #in #soup

steamed cod, with ginger & scallion, topped with extra chili oil and a bed of hot rice…. this will save you after 4 buzz balls

pho with phriends (POSTPONED) SUNDAY MARCH 1ST come be vietnamese 🇻🇳 all profits will be donated to immigration protection services & mutual aid because community isn’t complete until everyone eats phriends: @vanessas_eats @by.dust @tthytran @richard.giang pho-toshoot director/designer: @vanessangyen pho-tographer: @annaletson thank you @mocmacnyc for your pho and @timeagainbar for your red stools and space 🫂🇻🇳

cherry almond matcha latte & mini pancakes with extra syrup and maldon salt type shiiii starting my mornings with sweet indulgence type shiiii been listening to marvin gaye and smooth jazz nonstop and it feels so good type shiii

warm banana sticky toffee pudding with fish sauce caramel for breakfast was my definition of gluttony…. but so worth it… #greedy here’s the recipe if you wanna indulge: ingredients • ¾ cup medjool dates chopped • ¾ cup boiling water • ¼ cup melted salted butter • 1¼ tsp baking soda • 1¼ tsp baking powder • 1 cup mashed ripe banana • ½ cup greek yogurt • ⅓ cup whole milk • 1 cup brown sugar • 2 eggs + 1 egg yolk • 1 tsp vanilla • 1¾ cups all purpose flour • 2 tsp cinnamon • ½ tsp salt method 1: pour boiling water over dates stir in butter + baking soda let soften 5 min then blend just smooth 2: whisk in brown sugar eggs yolk and vanilla 3: mix in banana yogurt and milk 4: fold in flour baking powder cinnamon and salt just until combined 5: bake at 350f in a lined 9x9 for 35–40 min center should be set but squidgy 6: serve warm w/ cream, maldon salt and toffee sauce toffee (fish) sauce: • ½ cup salted butter • ½ cup brown sugar • ¼ cup heavy cream • ½–1 tsp fish sauce • 1 tsp vanilla method 1 simmer butter and sugar 2–3 min until glossy 2 whisk in cream simmer 1 min 3 off heat stir in fish sauce and vanilla #yum #creamteam

wow. life is so sweet. i practiced patience as i took out my 2026 sweet potato from the freezer (that’s the trick to the perfect roast potato) and put it at 350 for 2 hours and then uncovered for 45 minutes. i practiced discipline by not indulging 7 different sugary treats instead. i practiced self preservation by enjoying this slow moment, fully with myself (and Sade). life is sweet potato. it’s okay that i have a sweet tooth. it’s okay if i want to indulge. i know my limits. it’s okay to want special and delicious things thank you for being here with me. you all deserve something special and delicious today

the exposure was so low i couldn’t finish cooking 😭😭😭😭 #lowexposure #atl