magazine
UT PULL-O
R POSTE ! INSIDE The incredible bridge across the Pacific Ocean
Exploring Ho Chi Minh City's night market
Vietnamese street food is the star of the show at Ba Bar
Puzzles and games related to this issue!
Y
OU DANCE THROUGH the produce section, picking up crisp apples, huge potatoes, plump cherries, colorful asparagus, savory onions, and fragrant pears. Where did these come from? Not surprisingly, everything in your cart was grown in Washington. In the refrigerated section around the corner, the freshest seafood stays cold next to thick cuts of marbled beef and abundant dairy products. You check the labels: Washington, Washington, Washington. The cake from the bakery? Made with wheat grown in Washington. Snag a six-pack of beer made from Washington hops or grab a bottle of wine on your way out – just make sure it’s from Washington. If you’re accustomed to grocery shopping in Washington, this scenario is not unusual; after
all, Washington is one of the most productive agricultural hotspots in the entire world, with an incredibly wide variety of crops that flourish here. But if you visit grocery stores in other regions of the world, you will find that it is not, in fact, normal to have so many quality products sourced locally. On the contrary, around 80% of the world’s countries are dependent on imported foods, and some of Washington’s most significant export markets depend on Washington-grown foods to keep their population fed. Seven of Washington’s largest export markets are in East Asia and Southeast Asia, home to nearly a quarter of the world’s population. In those markets, Washington-grown products are essential for staple foods like noodles, soups, and breads.
the
World needs Washington
Washington's natural bounty helps to alleviate food insecurity all around the world.
2
WASHINGTON GROWN MAGAZINE JANUARY 2024
WASHINGTON WASHINGTON GROWN GROWN MAGAZINE MAGAZINE JANUARY JANUARY 2024 2024
33
Y
OU DANCE THROUGH the produce section, picking up crisp apples, huge potatoes, plump cherries, colorful asparagus, savory onions, and fragrant pears. Where did these come from? Not surprisingly, everything in your cart was grown in Washington. In the refrigerated section around the corner, the freshest seafood stays cold next to thick cuts of marbled beef and abundant dairy products. You check the labels: Washington, Washington, Washington. The cake from the bakery? Made with wheat grown in Washington. Snag a six-pack of beer made from Washington hops or grab a bottle of wine on your way out – just make sure it’s from Washington. If you’re accustomed to grocery shopping in Washington, this scenario is not unusual; after
all, Washington is one of the most productive agricultural hotspots in the entire world, with an incredibly wide variety of crops that flourish here. But if you visit grocery stores in other regions of the world, you will find that it is not, in fact, normal to have so many quality products sourced locally. On the contrary, around 80% of the world’s countries are dependent on imported foods, and some of Washington’s most significant export markets depend on Washington-grown foods to keep their population fed. Seven of Washington’s largest export markets are in East Asia and Southeast Asia, home to nearly a quarter of the world’s population. In those markets, Washington-grown products are essential for staple foods like noodles, soups, and breads.
the
World needs Washington
Washington's natural bounty helps to alleviate food insecurity all around the world.
2
WASHINGTON GROWN MAGAZINE JANUARY 2024
WASHINGTON WASHINGTON GROWN GROWN MAGAZINE MAGAZINE JANUARY JANUARY 2024 2024
33
More than ever before, the world needs what Washington grows. Luckily for all of us, Washington’s farmers produce more food than we can eat. Like, way more. Consider this: in 2022, Washington wheat farmers harvested 144 million bushels of grain – almost 9 billion pounds – mostly from the stubborn, semidesert land in Eastern Washington that won’t grow much else. After all local markets were fully supplied, farmers still had nearly 130 million bushels of grain left over! Most of that was sold to those export markets in East and Southeast Asia, where it will be used to make noodles, cakes, and dumplings. The same scenario is true with potatoes. Have you ever pictured what 5 million metric tons of potatoes would look like? Washington farmers grow so many potatoes that we can feed all our local residents and still export nearly 70% of the annual crop to other countries, mostly in the form of frozen french fries. And of course, apples and cherries grow so abundantly in Washington that we can export 30% of them around the world. Not only do our growers create an abundance of fruits, vegetables, dairy products, and other commodities, Washington is uniquely positioned to “feed the world” due to our incredible transportation system. As soon as foods are harvested throughout the state, they are shipped by truck, train, or Columbia River barge to our coastal ports. Some foods, like cherries, are immediately put in cold storage in order to keep them perfectly fresh even as they travel around the world. Once those goods reach the coast, they are processed through one of Washington’s 11 deep-draft shipping ports and placed on a container ship that will sail
around the Pacific. Sometimes these ships are bound for Thailand, sometimes for Mexico, sometimes for Canada, or the Phillipines, or South Korea. This fast and efficient process helps to keep transportation and fuel costs low, so that Washington foods remain affordable for our export partners around the world. The most obvious reason why this matters is that more than 1 billion people around the world are “food insecure," which is the condition of not having access to sufficient food to meet one’s basic needs. Famines and droughts, climate change, and wars have all contributed to rising commodity prices around the globe, meaning that food costs are rising faster than the inflation rate in many places. Even in the United States, a land of natural abundance and relatively low population density, food insecurity affects more than 40 million people. The problem of food insecurity is felt much more acutely in places with high population density. It’s simple arithmetic; even the most fertile areas of farmland can only support so many people. In places where that limited agricultural output is divided amongst a large population living together in smaller sections of land, it will be a challenge to produce enough food. It’s more important than ever that Washington’s farmers share their bounty with the rest of the world. In a time when information and resources transcend borders, the well-being of one community is tied to that of another. As stewards of a huge natural bounty, Washington holds a unique position in addressing food insecurity around the world. The act of exporting surplus crops is not just a transaction of goods, it is a gesture of shared humanity and a commitment to the well-being of the entire world.
Find more great stories at wagrown.com
"Their family came to Red Mountain on a coin flip. But their success here has nothing to do with chance."
Watch the show online or on your local station
Read more at wagrown.com
KSPS (Spokane) Mondays at 7:00 pm and Saturdays at 4:30 pm ksps.org/schedule/ KWSU (Pullman) Fridays at 6:00 pm nwpb.org/tv-schedules/
"Her parents were farmworkers. Now she owns the farm."
KTNW (Richland) Saturdays at 1:00 pm nwpb.org/tv-schedules
Read more at wagrown.com
KBTC (Seattle/Tacoma) Saturdays at 6:30 am and 3:00 pm kbtc.org/tv-schedule/ KIMA (Yakima)/KEPR (Pasco)/KLEW (Lewiston) Saturdays at 5:00 pm kimatv.com/station/schedule / keprtv.com/station/schedule klewtv.com/station/schedule
"We've got a responsibility to take care of it for future generations." Read more at wagrown.com
KIRO (Seattle) Mondays at 2:30 pm or livestream Saturdays at 2:30 pm on kiro7.com kiro7.com NCW Life Channel (Wenatchee) Check local listings ncwlife.com RFD-TV Thursdays at 12:30 pm and Fridays at 9:00 pm (Pacific) rfdtv.com/
4
WASHINGTON GROWN MAGAZINE JANUARY 2024
wagrown.com @wagrowntv
*Times/schedules subject to change based upon network schedule. Check station programming to confirm air times.
WASHINGTON GROWN MAGAZINE JANUARY 2024
5
More than ever before, the world needs what Washington grows. Luckily for all of us, Washington’s farmers produce more food than we can eat. Like, way more. Consider this: in 2022, Washington wheat farmers harvested 144 million bushels of grain – almost 9 billion pounds – mostly from the stubborn, semidesert land in Eastern Washington that won’t grow much else. After all local markets were fully supplied, farmers still had nearly 130 million bushels of grain left over! Most of that was sold to those export markets in East and Southeast Asia, where it will be used to make noodles, cakes, and dumplings. The same scenario is true with potatoes. Have you ever pictured what 5 million metric tons of potatoes would look like? Washington farmers grow so many potatoes that we can feed all our local residents and still export nearly 70% of the annual crop to other countries, mostly in the form of frozen french fries. And of course, apples and cherries grow so abundantly in Washington that we can export 30% of them around the world. Not only do our growers create an abundance of fruits, vegetables, dairy products, and other commodities, Washington is uniquely positioned to “feed the world” due to our incredible transportation system. As soon as foods are harvested throughout the state, they are shipped by truck, train, or Columbia River barge to our coastal ports. Some foods, like cherries, are immediately put in cold storage in order to keep them perfectly fresh even as they travel around the world. Once those goods reach the coast, they are processed through one of Washington’s 11 deep-draft shipping ports and placed on a container ship that will sail
around the Pacific. Sometimes these ships are bound for Thailand, sometimes for Mexico, sometimes for Canada, or the Phillipines, or South Korea. This fast and efficient process helps to keep transportation and fuel costs low, so that Washington foods remain affordable for our export partners around the world. The most obvious reason why this matters is that more than 1 billion people around the world are “food insecure," which is the condition of not having access to sufficient food to meet one’s basic needs. Famines and droughts, climate change, and wars have all contributed to rising commodity prices around the globe, meaning that food costs are rising faster than the inflation rate in many places. Even in the United States, a land of natural abundance and relatively low population density, food insecurity affects more than 40 million people. The problem of food insecurity is felt much more acutely in places with high population density. It’s simple arithmetic; even the most fertile areas of farmland can only support so many people. In places where that limited agricultural output is divided amongst a large population living together in smaller sections of land, it will be a challenge to produce enough food. It’s more important than ever that Washington’s farmers share their bounty with the rest of the world. In a time when information and resources transcend borders, the well-being of one community is tied to that of another. As stewards of a huge natural bounty, Washington holds a unique position in addressing food insecurity around the world. The act of exporting surplus crops is not just a transaction of goods, it is a gesture of shared humanity and a commitment to the well-being of the entire world.
Find more great stories at wagrown.com
"Their family came to Red Mountain on a coin flip. But their success here has nothing to do with chance."
Watch the show online or on your local station
Read more at wagrown.com
KSPS (Spokane) Mondays at 7:00 pm and Saturdays at 4:30 pm ksps.org/schedule/ KWSU (Pullman) Fridays at 6:00 pm nwpb.org/tv-schedules/
"Her parents were farmworkers. Now she owns the farm."
KTNW (Richland) Saturdays at 1:00 pm nwpb.org/tv-schedules
Read more at wagrown.com
KBTC (Seattle/Tacoma) Saturdays at 6:30 am and 3:00 pm kbtc.org/tv-schedule/ KIMA (Yakima)/KEPR (Pasco)/KLEW (Lewiston) Saturdays at 5:00 pm kimatv.com/station/schedule / keprtv.com/station/schedule klewtv.com/station/schedule
"We've got a responsibility to take care of it for future generations." Read more at wagrown.com
KIRO (Seattle) Mondays at 2:30 pm or livestream Saturdays at 2:30 pm on kiro7.com kiro7.com NCW Life Channel (Wenatchee) Check local listings ncwlife.com RFD-TV Thursdays at 12:30 pm and Fridays at 9:00 pm (Pacific) rfdtv.com/
4
WASHINGTON GROWN MAGAZINE JANUARY 2024
wagrown.com @wagrowntv
*Times/schedules subject to change based upon network schedule. Check station programming to confirm air times.
WASHINGTON GROWN MAGAZINE JANUARY 2024
5
In the heart of Ho Chi Minh City, as night blankets the bustling city, the Nguyen An Ninh Night Market comes alive with a vibrant tapestry of colors, scents, and sounds. Among the maze of stalls, a familiar word echoes through the clamor — “tao,” the Vietnamese term for apples — signaling the presence of a fruit that has journeyed far from the orchards of Washington state to the hands of eager Vietnamese vendors.
Vendors at the Nguyen An Ninh Night Market are curators of the world's pantry, offering produce from every corner of the globe. They gather under the cloak of darkness, navigating the narrow alleys with practiced agility, sidestepping motorbikes and trucks laden with the night's bounty. Their destinations are the community markets that dot the landscape of smaller cities and towns, where the “tao” from Washington will find its way into the hearts of local families.
ho chi minh night market
The market, a pulsating hub of activity, is a theater of controlled chaos, where the night air is cooler, a respite for the delicate produce. Nestled among the tropical fruits are apples, rich with the crispness of Washington's climate, their red and green hues a testament to their journey across the Pacific.
But why a night market? The coolness of the night preserves the freshness of the fruit, a vital factor for the long drives vendors undertake, some spanning up to five hours. It is a nocturnal pilgrimage dedicated to procuring produce that must be sold in the dewy hours of the following morning.
The draw of Washington apples is strong, with their unparalleled firmness, vivid colors, and exceptional quality. They are a fruit apart, even when compared with Vietnam's jujube, which — while delightful — cannot mimic the distinct crunch and juiciness of Washington's finest.
A sense of gratitude permeates the market air, a silent thank-you to the distant farmers of Washington whose toil under the western sun yields such beloved harvests. It's a global connection, often overlooked, that binds American growers' fates with Vietnamese culture's traditions.
Calvin, a seasoned vendor whose life is interwoven with the market's ebb and flow, speaks of the Washington apple with reverence. He seeks out the brightest apples, understanding that their luster is a promise of quality to his customers. To him, these apples are not just produce but a celebration, integral to the Vietnamese and Chinese New Year festivities.
The Nguyen An Ninh Night Market, in all its splendor, is more than a place of commerce; it's a cross-continental bridge built on the sturdy back of “tao,” the humble apple, and the unyielding spirit of people from both Washington and Vietnam. It's here, amid the labyrinth of stalls, that one can truly grasp the vastness of our interconnected world, where the fruits of one nation become the cherished traditions of another.
exploring
Vietnam's
Night Market 6
WASHINGTON GROWN MAGAZINE JANUARY 2024
NGUYEN AN NINH NIGHT MARKET
WASHINGTON GROWN MAGAZINE JANUARY 2024
7
In the heart of Ho Chi Minh City, as night blankets the bustling city, the Nguyen An Ninh Night Market comes alive with a vibrant tapestry of colors, scents, and sounds. Among the maze of stalls, a familiar word echoes through the clamor — “tao,” the Vietnamese term for apples — signaling the presence of a fruit that has journeyed far from the orchards of Washington state to the hands of eager Vietnamese vendors.
Vendors at the Nguyen An Ninh Night Market are curators of the world's pantry, offering produce from every corner of the globe. They gather under the cloak of darkness, navigating the narrow alleys with practiced agility, sidestepping motorbikes and trucks laden with the night's bounty. Their destinations are the community markets that dot the landscape of smaller cities and towns, where the “tao” from Washington will find its way into the hearts of local families.
ho chi minh night market
The market, a pulsating hub of activity, is a theater of controlled chaos, where the night air is cooler, a respite for the delicate produce. Nestled among the tropical fruits are apples, rich with the crispness of Washington's climate, their red and green hues a testament to their journey across the Pacific.
But why a night market? The coolness of the night preserves the freshness of the fruit, a vital factor for the long drives vendors undertake, some spanning up to five hours. It is a nocturnal pilgrimage dedicated to procuring produce that must be sold in the dewy hours of the following morning.
The draw of Washington apples is strong, with their unparalleled firmness, vivid colors, and exceptional quality. They are a fruit apart, even when compared with Vietnam's jujube, which — while delightful — cannot mimic the distinct crunch and juiciness of Washington's finest.
A sense of gratitude permeates the market air, a silent thank-you to the distant farmers of Washington whose toil under the western sun yields such beloved harvests. It's a global connection, often overlooked, that binds American growers' fates with Vietnamese culture's traditions.
Calvin, a seasoned vendor whose life is interwoven with the market's ebb and flow, speaks of the Washington apple with reverence. He seeks out the brightest apples, understanding that their luster is a promise of quality to his customers. To him, these apples are not just produce but a celebration, integral to the Vietnamese and Chinese New Year festivities.
The Nguyen An Ninh Night Market, in all its splendor, is more than a place of commerce; it's a cross-continental bridge built on the sturdy back of “tao,” the humble apple, and the unyielding spirit of people from both Washington and Vietnam. It's here, amid the labyrinth of stalls, that one can truly grasp the vastness of our interconnected world, where the fruits of one nation become the cherished traditions of another.
exploring
Vietnam's
Night Market 6
WASHINGTON GROWN MAGAZINE JANUARY 2024
NGUYEN AN NINH NIGHT MARKET
WASHINGTON GROWN MAGAZINE JANUARY 2024
7
Potatoes: Washington growers are among the nation’s leaders in adopting sustainable crop management practices and new production techniques, based on years of experience and ongoing crop and production research. While some fresh potatoes are being exported, most potato exports are in the form of frozen french fries. Top Export Markets: Japan, South Korea, Mexico.
Wheat: Wheat is the world’s most essential crop, providing 20% of the calories necessary to feed the planet’s 8 billion people. We export roughly 90% of our crop. Eastern Washington is home to some of the best wheat quality grown in the world. Top Export Markets: Philippines, South Korea, Japan.
Pears: Washington is the #1 producer of pears, and the most popular varieties are Anjou, Bartlett, and Bosc. The Wenatchee, Yakima, and Columbia river regions are the most productive growing areas in the state. Top Export Markets: Mexico, Canada, Guatemala.
Wine: Washington is the second-largest wine producing state in the U.S., with 400+ grape growers, 60,000+ acres of wine grapes, and 1,000+ wineries making over 17 million cases of wine annually. Cabernet Sauvignon, Chardonnay, and Riesling are our top three varieties. Top Export Markets: Canada, Sweden, Germany, South Korea.
Cherries: Nobody does sweet cherries better than Washington! Our most popular fresh cherry varieties are Bing, Rainier, and Lapins. The soils and climate of Washington are ideal for growing this special crop, and we ship our cherries by plane to export markets so they arrive as fresh as possible. Top Export Markets: Canada, Taiwan, China.
Hops: Washington state is the hop capital of planet Earth! Our hops are grown commercially in the Yakima Valley, where the desert climate and abundant irrigation creates an ideal environment for producing hops. You can find our hops in beers around the world. Top Export Markets: Belgium, Germany, United Kingdom.
Berries: Washington is the #1 blueberry-producing state in the U.S., and also produces approximately 90% of the nation’s frozen red raspberry crop. Washington’s unique soils and ideal climate support one of the longest berry seasons in North America. Top Export Markets: Canada, Vietnam, Philippines.
Pulses: Dry peas, lentils, and chickpeas are becoming a favorite crop for Washington dryland farmers in Whitman, Spokane, Columbia, and Lincoln counties. Pulses are highly nutritious and can be found in everything from lentil flour to hummus. Top Export Markets: Spain, China, Canada.
Apples: Washington is the nation’s #1 producer of apples. Our long days and cool nights during the growing season make it a haven for growing high quality apples. Five Washington apple varieties make up over 95% of all exports: Red Delicious, Golden Delicious, Granny Smith, Gala, and Fuji. Top Export Markets: Mexico, Canada, Vietnam. Dairy: The happiest and healthiest cows live in Washington! Milk is the secondlargest commodity produced in Washington. There are hundreds of dairy farms across the state, and each and every farmer is dedicated to making the freshest, best-tasting milk on the planet, while being good stewards of their cows, their land, and their communities. Top Export Markets: Indonesia, Japan, Mexico. 8
WASHINGTON GROWN MAGAZINE JANUARY 2024
Mint: Washington is the #1 producer of spearmint oil and #3 producer of peppermint oil in the U.S. About 50% of Washington mint production is exported to countries all over the world. Top Export Markets: Germany, China, Mexico.
Potatoes: Washington growers are among the nation’s leaders in adopting sustainable crop management practices and new production techniques, based on years of experience and ongoing crop and production research. While some fresh potatoes are being exported, most potato exports are in the form of frozen french fries. Top Export Markets: Japan, South Korea, Mexico.
Wheat: Wheat is the world’s most essential crop, providing 20% of the calories necessary to feed the planet’s 8 billion people. We export roughly 90% of our crop. Eastern Washington is home to some of the best wheat quality grown in the world. Top Export Markets: Philippines, South Korea, Japan.
Pears: Washington is the #1 producer of pears, and the most popular varieties are Anjou, Bartlett, and Bosc. The Wenatchee, Yakima, and Columbia river regions are the most productive growing areas in the state. Top Export Markets: Mexico, Canada, Guatemala.
Wine: Washington is the second-largest wine producing state in the U.S., with 400+ grape growers, 60,000+ acres of wine grapes, and 1,000+ wineries making over 17 million cases of wine annually. Cabernet Sauvignon, Chardonnay, and Riesling are our top three varieties. Top Export Markets: Canada, Sweden, Germany, South Korea.
Cherries: Nobody does sweet cherries better than Washington! Our most popular fresh cherry varieties are Bing, Rainier, and Lapins. The soils and climate of Washington are ideal for growing this special crop, and we ship our cherries by plane to export markets so they arrive as fresh as possible. Top Export Markets: Canada, Taiwan, China.
Hops: Washington state is the hop capital of planet Earth! Our hops are grown commercially in the Yakima Valley, where the desert climate and abundant irrigation creates an ideal environment for producing hops. You can find our hops in beers around the world. Top Export Markets: Belgium, Germany, United Kingdom.
Berries: Washington is the #1 blueberry-producing state in the U.S., and also produces approximately 90% of the nation’s frozen red raspberry crop. Washington’s unique soils and ideal climate support one of the longest berry seasons in North America. Top Export Markets: Canada, Vietnam, Philippines.
Pulses: Dry peas, lentils, and chickpeas are becoming a favorite crop for Washington dryland farmers in Whitman, Spokane, Columbia, and Lincoln counties. Pulses are highly nutritious and can be found in everything from lentil flour to hummus. Top Export Markets: Spain, China, Canada.
Apples: Washington is the nation’s #1 producer of apples. Our long days and cool nights during the growing season make it a haven for growing high quality apples. Five Washington apple varieties make up over 95% of all exports: Red Delicious, Golden Delicious, Granny Smith, Gala, and Fuji. Top Export Markets: Mexico, Canada, Vietnam. Dairy: The happiest and healthiest cows live in Washington! Milk is the secondlargest commodity produced in Washington. There are hundreds of dairy farms across the state, and each and every farmer is dedicated to making the freshest, best-tasting milk on the planet, while being good stewards of their cows, their land, and their communities. Top Export Markets: Indonesia, Japan, Mexico. 8
WASHINGTON GROWN MAGAZINE JANUARY 2024
Mint: Washington is the #1 producer of spearmint oil and #3 producer of peppermint oil in the U.S. About 50% of Washington mint production is exported to countries all over the world. Top Export Markets: Germany, China, Mexico.
BA BAR CAPITOL HILL
DID YOU KNOW Washington apples play a large part in Chinese New Year celebrations, where they are often given as gifts used to symbolize luck, wealth, and happiness.
Ba Bar is authentic Vietnamese food with an inspiring story to tell.
"
get a
In a city known for its incredible Asian food, Ba Bar frequently appears on lists of the best restaurants in Seattle: “Seattle’s Best Pho," “Seattle’s Best Happy Hour," “Best Takeout," to name just a few. But owner Eric Banh knows that his relationship with the city goes deeper than just the reviews of food blogs.
ENTER TO WIN! Visit our website and sign up to be entered into a drawing for a $25 gift certificate to Ba Bar in Capitol Hill! *Limit one entry per household
MAKE BA BAR'S FAMOUS
Mary Morter Cocktail AT HOME
Ingredients • 1.5 oz Gin (For bonus points, try the Washington gin from Dry Fly) •
1/2 oz Fresh lime juice
•
1/2 oz Simple syrup
•
1 oz Fresh celery juice
•
Mint leaves
•
Ice
Add mint and ice to shaker, then add gin, simple syrup, lime juice, and celery juice. Shake well for 10-30 seconds. Strain into a chilled glass, then garnish with mint leaves. 10
WASHINGTON GROWN MAGAZINE JANUARY 2024
piece of that
"
experience
“When I first came to Seattle 26 years ago, I fell in love with this place,” said Eric. “This is the place to make something amazing happen.” Eric and his family left Vietnam after the fall of Saigon in 1975, when he was just a teenager. Along with his parents and five siblings, they boarded a boat in the middle of the night in order to escape Saigon in pursuit of a better life. After more than a year in a refugee camp in Malaysia, the Banh family was reunited in Alberta, where Eric’s parents opened the first Vietnamese restaurant in Edmondton. In 1998, Eric’s sister Sophie convinced him to move to Seattle to start a Vietnamese restaurant that would stand out from the crowd. Together, they created Monsoon in Capitol Hill, which would take the city by storm and would be named one of “America’s Best Neighborhood Restaurants” by Bon Appetit. Twentyfour years later, Monsoon is considered one of the quintessential restaurants in Seattle. While Monsoon is upscale, refined, and focused on elevated cuisine, Ba Bar is energetic, fun, and
dedicated to Vietnamese street food. Customers love the fresh, flavorful food and the carefree vibe – two things that Eric says remind him of Vietnam. “When we opened Ba Bar, I said I just wanted people to experience what I used to eat growing up in Vietnam,” he said. “You come here, you eat, and you can get a piece of that experience.” One important calling card of the Banh siblings’ restaurants is that they incorporate and prioritize local ingredients better than anyone else. Fresh fruits and vegetables, beef, and chicken are all sourced from Washington farms. “Frankly, I don't invent anything,” said Eric with a smile. “I just repackage and use the best ingredients that we can buy. Good ingredients is the key.” WASHINGTON GROWN MAGAZINE JANUARY 2024
11
BA BAR CAPITOL HILL
DID YOU KNOW Washington apples play a large part in Chinese New Year celebrations, where they are often given as gifts used to symbolize luck, wealth, and happiness.
Ba Bar is authentic Vietnamese food with an inspiring story to tell.
"
get a
In a city known for its incredible Asian food, Ba Bar frequently appears on lists of the best restaurants in Seattle: “Seattle’s Best Pho," “Seattle’s Best Happy Hour," “Best Takeout," to name just a few. But owner Eric Banh knows that his relationship with the city goes deeper than just the reviews of food blogs.
ENTER TO WIN! Visit our website and sign up to be entered into a drawing for a $25 gift certificate to Ba Bar in Capitol Hill! *Limit one entry per household
MAKE BA BAR'S FAMOUS
Mary Morter Cocktail AT HOME
Ingredients • 1.5 oz Gin (For bonus points, try the Washington gin from Dry Fly) •
1/2 oz Fresh lime juice
•
1/2 oz Simple syrup
•
1 oz Fresh celery juice
•
Mint leaves
•
Ice
Add mint and ice to shaker, then add gin, simple syrup, lime juice, and celery juice. Shake well for 10-30 seconds. Strain into a chilled glass, then garnish with mint leaves. 10
WASHINGTON GROWN MAGAZINE JANUARY 2024
piece of that
"
experience
“When I first came to Seattle 26 years ago, I fell in love with this place,” said Eric. “This is the place to make something amazing happen.” Eric and his family left Vietnam after the fall of Saigon in 1975, when he was just a teenager. Along with his parents and five siblings, they boarded a boat in the middle of the night in order to escape Saigon in pursuit of a better life. After more than a year in a refugee camp in Malaysia, the Banh family was reunited in Alberta, where Eric’s parents opened the first Vietnamese restaurant in Edmondton. In 1998, Eric’s sister Sophie convinced him to move to Seattle to start a Vietnamese restaurant that would stand out from the crowd. Together, they created Monsoon in Capitol Hill, which would take the city by storm and would be named one of “America’s Best Neighborhood Restaurants” by Bon Appetit. Twentyfour years later, Monsoon is considered one of the quintessential restaurants in Seattle. While Monsoon is upscale, refined, and focused on elevated cuisine, Ba Bar is energetic, fun, and
dedicated to Vietnamese street food. Customers love the fresh, flavorful food and the carefree vibe – two things that Eric says remind him of Vietnam. “When we opened Ba Bar, I said I just wanted people to experience what I used to eat growing up in Vietnam,” he said. “You come here, you eat, and you can get a piece of that experience.” One important calling card of the Banh siblings’ restaurants is that they incorporate and prioritize local ingredients better than anyone else. Fresh fruits and vegetables, beef, and chicken are all sourced from Washington farms. “Frankly, I don't invent anything,” said Eric with a smile. “I just repackage and use the best ingredients that we can buy. Good ingredients is the key.” WASHINGTON GROWN MAGAZINE JANUARY 2024
11
Complexity: Medium • Time: 30 minutes
BA BAR'S
Washington
Green Apple SALAD
+MINT+CHILI+JALAPEÑO +LIME+CARROT+SHRIMP+FRIED SHALLOT+PORK BELLY+ONION+PEANUT
Nước Chấm Method Prepare and set aside bird's eye chili, jalapeño, and garlic. Use a medium bowl to mix water and sugar well until sugar is completely dissolved.
WASHINGTON GROWN MAGAZINE JANUARY 2024
Serves: 2-3
Nước Chấm is "the mother sauce of Vietnamese cuisine," a dipping sauce that is used in all sorts of dishes, and makes a fantastic dressing for this crisp and vibrant apple salad. Don't be intimidated – the sauce is quite simple, and you can easily modify it to suit your taste, and the salad is sweet, tangy, and refreshing.
Nước Chấm Ingredients • 1 tsp bird's eye chili, finely diced (remove seeds if less spice is desired) • 1 tsp jalapeño, finely diced • 3 cloves garlic, finely diced • 1 cup lukewarm water • 6 tbsp granulated sugar • 8 tbsp fish sauce (Chef Eric recommends Squid brand, readily available at Asian markets) • 6 tbsp white distilled vinegar • 1 fresh lime, juiced
12
•
Salad Ingredients • 2 green apples, cored and julienned (4 cups) • 1 cup julienned carrot • 12 poached and deveined shrimp • ¼ cup dried shrimp (soak in lukewarm water for 2-3 minutes, then discard water) • ½ cup red onion relish (soak thinly sliced onion in half white vinegar & half cold water for 10-15 minutes) • ½ cup fresh mint • 4 oz blanched and thinly sliced pork belly (optional) • 2 tbsp fried shallot (fried shallots are available at most supermarkets, but can easily be made at home. More importantly, the oil used to fry shallots is a flavorable addition to any salad) • 2 tbsp shallot oil (from fried shallots) • 1 tsp toasted broken rice powder • 2 tbsp roasted peanuts
Add fish sauce, vinegar, and lime juice to sugar water. Stir for 5-6 seconds. Add more sugar or fish sauce to taste.
Salad Method In a large bowl, place green apple, carrot, shrimp, dried shrimp, pork belly (optional), red onion, mint, 1/3 cup Nước Chấm, 2 tbsp shallot oil. Mix well but gently with kitchen tongs or hands with gloves.
Add bird's eye chili, jalapeño, and garlic to mixture of water, fish sauce, vinegar, sugar, and lime juice. Mix well for 8-9 seconds.
Transfer seasoned salad to large serving plate.
Nước Chấm can be prepared ahead of time and stored in refrigerator up to one week.
Sprinkle toasted rice powder, caramelized shallot, and peanuts on top. Serve and enjoy! WASHINGTON GROWN MAGAZINE JANUARY 2024
13
Complexity: Medium • Time: 30 minutes
BA BAR'S
Washington
Green Apple SALAD
+MINT+CHILI+JALAPEÑO +LIME+CARROT+SHRIMP+FRIED SHALLOT+PORK BELLY+ONION+PEANUT
Nước Chấm Method Prepare and set aside bird's eye chili, jalapeño, and garlic. Use a medium bowl to mix water and sugar well until sugar is completely dissolved.
WASHINGTON GROWN MAGAZINE JANUARY 2024
Serves: 2-3
Nước Chấm is "the mother sauce of Vietnamese cuisine," a dipping sauce that is used in all sorts of dishes, and makes a fantastic dressing for this crisp and vibrant apple salad. Don't be intimidated – the sauce is quite simple, and you can easily modify it to suit your taste, and the salad is sweet, tangy, and refreshing.
Nước Chấm Ingredients • 1 tsp bird's eye chili, finely diced (remove seeds if less spice is desired) • 1 tsp jalapeño, finely diced • 3 cloves garlic, finely diced • 1 cup lukewarm water • 6 tbsp granulated sugar • 8 tbsp fish sauce (Chef Eric recommends Squid brand, readily available at Asian markets) • 6 tbsp white distilled vinegar • 1 fresh lime, juiced
12
•
Salad Ingredients • 2 green apples, cored and julienned (4 cups) • 1 cup julienned carrot • 12 poached and deveined shrimp • ¼ cup dried shrimp (soak in lukewarm water for 2-3 minutes, then discard water) • ½ cup red onion relish (soak thinly sliced onion in half white vinegar & half cold water for 10-15 minutes) • ½ cup fresh mint • 4 oz blanched and thinly sliced pork belly (optional) • 2 tbsp fried shallot (fried shallots are available at most supermarkets, but can easily be made at home. More importantly, the oil used to fry shallots is a flavorable addition to any salad) • 2 tbsp shallot oil (from fried shallots) • 1 tsp toasted broken rice powder • 2 tbsp roasted peanuts
Add fish sauce, vinegar, and lime juice to sugar water. Stir for 5-6 seconds. Add more sugar or fish sauce to taste.
Salad Method In a large bowl, place green apple, carrot, shrimp, dried shrimp, pork belly (optional), red onion, mint, 1/3 cup Nước Chấm, 2 tbsp shallot oil. Mix well but gently with kitchen tongs or hands with gloves.
Add bird's eye chili, jalapeño, and garlic to mixture of water, fish sauce, vinegar, sugar, and lime juice. Mix well for 8-9 seconds.
Transfer seasoned salad to large serving plate.
Nước Chấm can be prepared ahead of time and stored in refrigerator up to one week.
Sprinkle toasted rice powder, caramelized shallot, and peanuts on top. Serve and enjoy! WASHINGTON GROWN MAGAZINE JANUARY 2024
13
CAT LAI PORT HO CHI MINH CITY
building a
bridge across the
Pacific
The growing trade relationship between Washington state and Vietnam is good news for both places.
For those of us in Washington, the apples or cherries in our kitchen likely didn’t have too far to go to get from the farm to our plates. With the wide variety of delicious crops grown right here in our state, eating local is easier than ever. But those same fruits also travel long distances to end up in the kitchens of produce lovers across the globe. We grow so much that after feeding people in Washington and across the United States, the extra produce grown in Washington often ends up on ships headed to ports across the world, including one in Ho Chi Minh City, Vietnam. Located in the eastern part of the city, the Cat Lai Port bustles with activity. Giant container ships dock at the port’s berths on the Dong Nai River as heavy-duty cranes lift large shipping containers onto flatbed trucks. Multicolored shipping containers are stacked in aisles throughout the port and give the appearance of towers of children’s blocks. In some of these colorful containers, you’ll find Washington apples, potatoes, cherries, and other produce waiting to be unloaded. “We import a lot,” said Bui Van Qui, executive president of Saigon Newport Corporation, which operates the Cat Lai Port. “From the U.S. and Washington state, we import a lot of meat, milk, vegetables, and some other seafood as well.” Cat Lai Port is the biggest shipping container port in Vietnam, and Bui said the port receives 90 vessels every month. Washington products are shipped here to be sold either in Vietnam or throughout other Asian markets. Bui is optimistic about the relationship between the United States and Vietnam, especially when it comes to importing more U.S. products into the country. “We see a lot of potential between the two countries,” Bui said. “We can reach higher.”
14
WASHINGTON GROWN MAGAZINE JANUARY 2024
WASHINGTON GROWN MAGAZINE JANUARY 2024
15
CAT LAI PORT HO CHI MINH CITY
building a
bridge across the
Pacific
The growing trade relationship between Washington state and Vietnam is good news for both places.
For those of us in Washington, the apples or cherries in our kitchen likely didn’t have too far to go to get from the farm to our plates. With the wide variety of delicious crops grown right here in our state, eating local is easier than ever. But those same fruits also travel long distances to end up in the kitchens of produce lovers across the globe. We grow so much that after feeding people in Washington and across the United States, the extra produce grown in Washington often ends up on ships headed to ports across the world, including one in Ho Chi Minh City, Vietnam. Located in the eastern part of the city, the Cat Lai Port bustles with activity. Giant container ships dock at the port’s berths on the Dong Nai River as heavy-duty cranes lift large shipping containers onto flatbed trucks. Multicolored shipping containers are stacked in aisles throughout the port and give the appearance of towers of children’s blocks. In some of these colorful containers, you’ll find Washington apples, potatoes, cherries, and other produce waiting to be unloaded. “We import a lot,” said Bui Van Qui, executive president of Saigon Newport Corporation, which operates the Cat Lai Port. “From the U.S. and Washington state, we import a lot of meat, milk, vegetables, and some other seafood as well.” Cat Lai Port is the biggest shipping container port in Vietnam, and Bui said the port receives 90 vessels every month. Washington products are shipped here to be sold either in Vietnam or throughout other Asian markets. Bui is optimistic about the relationship between the United States and Vietnam, especially when it comes to importing more U.S. products into the country. “We see a lot of potential between the two countries,” Bui said. “We can reach higher.”
14
WASHINGTON GROWN MAGAZINE JANUARY 2024
WASHINGTON GROWN MAGAZINE JANUARY 2024
15
The Washington Grown team toured the expansive port last year and met with Benjamin Petlock, a senior agricultural attaché with the Foreign Agricultural Service. In his eight years in Vietnam, he worked to improve agricultural trade conditions between Vietnam and the United States.
French fries), beef, and fresh sweet cherries, according to the Washington State Department of Agriculture.
According to the International Trade Administration, U.S. agricultural exports to Vietnam grew by 40% from 2017 to 2022.
If Petlock has any message for Washingtonians, it’s to come to Vietnam.
“It’s really great,” said Petlock, “because I kind of feel the trade relationship is a perfect snapshot of how the United States and Vietnam have become closer since we normalized relations in 1995.” Petlock said that in 1995, Vietnam was the United States’ 102nd largest market for food and agricultural products. Now, he said, the country is the eighth largest U.S. agricultural export market. Vietnam’s major imports from Washington state are dairy, apples, wheat, potatoes (mostly in the form of frozen
“Fruits are very popular here,” Petlock said, “so Washington cherries and Washington apples are incredibly popular.”
“It’s a great country,” he said. “There’s a lot of excitement here. The Vietnamese are some of the warmest people I’ve ever met in my entire life.” He echoes Bui’s optimism about the future of the two nations. “I would say the relationship between the United States and Vietnam is the best it’s ever been,” he said. “So when you put all these factors together, the amount of opportunities for U.S. agriculture — it just increases every day.”
The gigantic Cat Lai Port on the outskirts of Ho Chi Minh City processes an average of three giant cargo ships each day. A single ship can carry as many as 12,000 containers.
The Washington Grown project is made possible by the Washington State Department of Agriculture and the USDA Specialty Crop Block Grant program, through a partnership with the state's farmers. Marketing Director Brandy Tucker
Art Designer Jon Schuler
Editor Kara Rowe
Writers Jon Schuler Maya Aune Elissa Sweet
Assistant Editor Trista Crossley
Images Elissa Sweet Jon Schuler Lauren Fior McCaffrey Shutterstock Washington Grown
Executive Producers Kara Rowe David Tanner Chris Voigt Producer Ian Loe
Hosts Kristi Gorenson Tomás Guzmán Val Thomas-Matson