Whiskey, Booch and Me.

 

"Whiskey" isn’t just about the drink—it reflects the flavors I’m drawn to: warm notes of caramelized shallots, charred star anise, the licorice kick of Thai basil, and the kind of smokiness you get from a pot of simmering bún bò Huế. It’s also a quiet nod to the art of whisking—of creating food with care and intention.

"Booch" is my shorthand for kombucha, and it captures the sour, funky, life-giving spirit of fermented foods—something deeply familiar if you grew up with jars of dưa cải chua or mắm nêm in your kitchen.

Together, Whiskey & Booch is more than just a name—it’s my way of connecting with home. It’s a virtual kitchen table where culture, flavor, and memory come together.

I’m an ex-fashion designer who’s fallen head-first into my Vietnamese culinary roots. My parents came to the U.S. as political refugees after the war, and food was always how we stayed connected to where we came from. I grew up on rice bowls, family-style meals, and recipes that were passed down by taste—not by measurements.

Decades later, I realized none of it had been written down. So now, I’m on a journey to preserve those dishes—the ones that taste like home. Every recipe is a love letter to my past, and a way to invite others in.

I share these recipes to honor my roots and to help more people experience the real flavors of Vietnamese home cooking.

-Philippe Trinh

 
 
whiskey-booch-philippe-trinh-kombucha-brewer.jpg

Whiskey and Booch

  • +139,000 Instagram followers

  • Over 1,000 Instagram posts

  • 200+ published recipes

  • New on Youtube!

What’s cooking

Check out some of my latest creations and favorite food & drink recipes.

Featured
Homemade Sriracha- Copycat Huy Fong Sriracha Hot Chili Sauce

Sriracha shortage what? This homemade Sriracha recipe hits all the notes: tangy, savory, and spicy-sweet. This has that same super addicting rooster sriracha hot sauce flavor 🔥❤️

Vietnamese Red Pork Belly Roll: The Secret to Perfect Bánh Mì Dac Biet at Home

If you're craving a classic Vietnamese sandwich but aren't sure what to pick, the Bánh Mì Dac Biet is always a solid choice.

Crispy Rice Paper Shrimp "Tempura" (Gluten-Free!)

If you’ve ever craved that addictive crunch of shrimp tempura but needed a gluten-free option — this rice paper hack is about to blow your mind.

Char Siu Ribs: A Cantonese Classic You Can Master at Home

There’s something so undeniably mouthwatering about the deep crimson, lacquered glaze of Char Siu—the sweet, savory, and smoky Cantonese-style barbecued pork …

Traditional Corned Beef Recipe with Origins

Corned beef, synonymous with Saint Patrick’s Day in the United States, has a storied past that interweaves cultures and continents. Click here for the recipe!

Vietnamese Chicken Pho (Phở Gà): A Family Recipe Passed Down Through Generations

There’s nothing quite as comforting as a warm bowl of Vietnamese Chicken Pho, also known as Phở Gà. This fragrant, savory soup has been a staple in Vietnamese cuisine for generations and holds a special place in my heart

Vietnamese Fried Chicken (Cơm Gà Xối Mỡ): A Crispy, Juicy Street Food Favorite

Vietnamese Fried Chicken, or Cơm Gà Xối Mỡ, is a street food classic that’s known for its incredibly crispy skin and juicy, flavorful meat. Click here for recipe!

Crab Rangoon

Crab Rangoon is a beloved appetizer that has found its place on nearly every Chinese-American restaurant menu. Click here to make it today!

Vietnamese Rotisserie Chicken- Ga Nuong

There’s something about homemade Vietnamese Rotisserie Chicken that just hits home—especially when it’s a family recipe passed down through the years.

Vietnamese Rice Rolls- Bánh Cuốn

Bánh Cuốn, Vietnam’s popular steamed rice rolls, are a staple of traditional Vietnamese breakfasts and street food culture.

New York-Style Chinese Fried Shrimp

New York-style Chinese Fried Shrimp, also known as Butterfly Shrimp, is an iconic dish found in many Chinese takeout spots across the city.

Vietnamese Imperial Egg Rolls / Fried Spring Rolls

These crispy, golden Vietnamese egg rolls are a family tradition, passed down from my dad. Filled with seasoned pork, blue crab, and fresh veggies, then fried to perfection, they’re a must for Tet!