"When Nite Yun cooks, she's telling her family's story. The Cambodian-American chef, best known for her restaurant Lunette in San Francisco, has long used food to honor her parents' country. But as she was growing up in Stockton, Calif., her parents rarely talked about their life in Cambodia and the genocide they fled in the 1970s. "My parents dodged landmines, survived starvation, forced labor camps, walked under the hot, hot sun to safety," Yun told NPR's Leila Fadel."
"It was in the kitchen that she began to piece their story together. "Cooking Cambodian food has been a way of storytelling," she said. Now Yun is sharing those stories and her recipes with the world in her debut cookbook called My Cambodia: A Khmer Cookbook. "My Cambodia is my story. My parents' story of resilience and strength," she said. "I also wanted people to not forget the good times of Cambodia when my parents were growing up.""
Nite Yun uses Cambodian cooking to preserve and share her family's history and resilience. Her parents fled the Cambodian genocide in the 1970s and spoke little of their past while she was growing up in Stockton, Calif. Yun learned family stories in the kitchen and turned cooking into a form of storytelling. Her debut cookbook, My Cambodia, collects recipes and memories to honor both the hardships and the joyful aspects of Cambodian life. The book highlights kroeung, a fragrant herb paste made from lemongrass, galangal, turmeric, garlic, shallots and makrut lime leaves, and provides techniques for making it by mortar and pestle.
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