PERFECT DAY: STELLA VILLALBA

When it comes to Columbus, Ohio, Stella Villalba is in love. Originally from Buenos Aires, Argentina, she found herself in the capital city in 2003 - and never looked back.

From art to coffee shops to fascinating people, Stella curates the stories of this city in her blog For The Love of Cbus.Today, she's sharing her top picks for the perfect day in a city rich with options. Follow her suggestions, and you'll discover a city full of delicious food and inspiration. 

Columbus Ohio Perfect Day

ASEMPE KITCHEN, PART II

Our latest culinary discovery, Asempe Kitchen, was our introduction to the world of Ghanaian food (with a vegetarian twist!) Chef Kuukua's mother is known for her Sugar Loaf, a sweetened bread that has roots in Ethiopia. 

Ethiopian-inspired, but Ghanaian influenced, this bread is addictively wonderful. You’ve been warned.

Photo via @asempe_kitchen

Photo via @asempe_kitchen

SUGAR BREAD

Makes 5 loaves.

INGREDIENTS

5 c. warm water

2 c. vegetable oil

1 c. pure cane sugar

1 tsp salt

2 tsp yeast

1 tsp apple pie spice (cinnamon, nutmeg, all-spice)

10-12 c. flour (she recommends the brand 5 Roses)

Add all ingredients, except flour, together in a large mixing bowl. Start adding the flour, slowly. If you add too much flour, you can’t add additional water.  Mix together with your hand in a twisting motion until the consistency is no longer sticky.

Cover the bowl and put into the warmer for 1 ½ hours, until the dough doubles in size.

Once the dough has doubled, roll to remove air bubbles. Place in a greased loaf pan and cover for another hour.

Bake at 325 degrees F for 30 minutes.

 

NOODLE LADY

Our Guest Editor for Wonderfilled Volume Six, Carrie Krochta, has been a frequent contributor since our very early days. She knows her stuff when in comes to all things craft and design - and always finds the best eats. So when Carrie moved to Saigon, we had to know: where can we find the best food? And just like all her recommendations, this one is perfectly authentic, sweetly genuine and downright delicious. 

There’s one question that my Vietnamese friends and colleagues almost always ask when they’re first getting to know me. “So, do you like Vietnamese food?”

“Ummm… duh.” I want to reply (although it usually comes out something like a politely enthusiastic “of course!”) It’s also something I’m frequently asked when I’m actually eating Vietnamese food in the streets of District 11 during my lunch break. “Look around you!” I want to continue, “What’s not to love?! I can’t throw a kumquat without it landing in some bowl of delicious.”

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It's a bit like a food court. Except the foodcourt has motorbikes driving through it, your table is half in someone’s living room, half out in the street, and you’re squatting on a wee plastic stool that looks like it could have been taken from a preschool classroom. There’s no menu - you’ll have what’s being served that day. And that said, there’s zero shame in buying spring rolls from one stall and bringing it to the stall down the road, because, like a food court, all of the seating is more-or-less communal.

Some stalls serve the same thing everyday, perhaps switching it up with a vegetarian meal on a moon day, but others have a rotating menu. My noodle lady is one of the latter. The area where I work is outside the tourist center, so there’s a plethora of fabulous, and fabulously cheap, street food options just steps from my office. By far my favorite is from woman named Cẩm Hồng.

From Monday to Friday, she serves a different noodle soup each day – the bò kho (beef stew) is mouthwatering and takes the edge of of a Monday, but hu tieu (pork & seafood noodle soup) Fridays are a very nice way to finish off the week. She speaks about as much English as I speak Vietnamese - so we don’t talk much - but she knows to pile mine high with vegetables and to go easy on the chili. And yes, there’s a sprinkle of MSG, but c’mon, live a little!

How did you learn to cook?

I actually learned how to cook noodles by myself. But also I learned some cooking from my mother because she owned a food stall serving rice.

What’s your favorite soup that you serve?

Everything is delicious! But if I had to choose one, bun thai (Vietnamese Thai noodle soup.)

What’s your most popular dish?

Bun thai and bun bo (vermicelli & beef soup).

How long have you been serving noodles to legions hungry tech professionals?

Only one year. [Cẩm Hồng’s husband chimes in] 2 years!

One thing that sets her apart from the rest is that she runs a tidy business. Street food has a reputation for being chaotic and “dirty” (although I’ve always felt this is very much up for debate), her shop is always pristine and well-organized. To boot, makes all of her own condiments, like an addictive ginger sauce for dipping meats.

For germaphobes (and those with sensitive tummies) who are curious, but a little nervy about street food in Saigon, just remember to follow the 2 golden rules and you should be fine:

1. Eat at mealtimes.

These are typically a little earlier than mealtimes in the West (6am-8am for breakfast, 10am-1pm for lunch, 5pm-8pm for dinner). This will ensure you get the fresh stuff.

2. When in doubt, look for steam!

If it’s boiling, you shouldn’t have to worry about germs. Soups are generally your safest bet. Just remember to blow!