I originally designed this flag in late 2021, minus the Canadian maple leaf, with feedback from NAVA’s Flag Design Gauntlet (Interest Area Meeting), to represent the Vietnamese diaspora— because the flag of the Republic of Viet Nam (RVN, also known as South Viet Nam) that members of the diaspora have used since 1975 was being regularly co-opted at extremist events, like the January 6 United States Capitol attack. However, I was strongly warned, against the idea as many of the diaspora were still willing to die for that RVN flag that the current Communist government Viet Nam would love never to see again. It was sound advice that I had not expected to be so strong, but I understood well enough to heed.
vietnamese
Of Vietnamese First Names and Mine
This is a writing contest entry I had submitted that did not place. Instead of tweaking and/or submitting to other contests, I have decided not to do this to motivate myself to write more and other content for future contests. I’m not trying to make a living on this, or even earn extra cash, so there’s no need to judge value based on how much time I put into it. If anything, it’s only about minimizing losses of contest entry fees to what’s been “proven” to be “unworthy” of recognition. :)
I hope you like it. 2000 word limit 2021 CBC Nonfiction contest.
Quinoa Pho
Quinoa pho? Yup!
Did You Know Vietnamese Fairy Tale Princesses Die and Come Back for Justice?
Yes! Apparently, they do! And sometimes more than once!
Vietaliano Cuisine – Steamed White Rice with Pasta Sauce and Meat
Pasta sauce and meat with steamed white rice and veggies
Tonight on Wok with Tan, who ever said pasta sauce had to be eaten with pasta? Not this guy!
Lately, I’ve been making pasta with tomato pasta sauce, meat, and white mushrooms and baby spinach put in the boiling pot just before I turn it off to soften the two a bit, with more meat and other veggies than I need with my pasta dish. I then the save the extra to eat the night after with steamed white rice, in a new batch of pasta sauce that I heat up together with the cold extras from the fridge, rather than doing it with a microwave.
I then add a fresh batch of green onions and cilantro to give it a touch of zing and aroma, and voilà!
Please click here to see my other posts on food on this site.
Digital Citizen 