Sylvia Chong is Associate Professor in English and American Studies at the University of Virginia. She received her B.A. in English and Philosophy from Swarthmore College, her A.M. in Education from Stanford University, and her Ph.D. in Rhetoric from the University of California, Berkeley. She is the author of The Oriental Obscene: Violence and Racial Fantasies in the Vietnam Era (Duke UP, 2012), co-editor of (Re)Collecting the Vietnam War (AALR, 2015), and has written articles and book chapters on American exceptionalism, hopelessness, orientalism, the Virginia Tech shootings, and Samuel Peckinpah. She is currently working on a history of cinematic yellowface and racial performance.
Sylvia’s top 5 Asian staples in her kitchen:
1. Homemade chili oil (sichuan peppercorns and dried small red chilis heated up in canola oil and blitzed with an immersion blender — careful when cooking, the stuff fills the house like tear gas!)
2. Lifetime supply of Nongshim Neoguri Ramyun
3. 10 kinds of rice/grains for every occassion and also for making mixed-grain rice (white medium grain, basmati, brown sweet rice, white sweet rice, purple rice, wild rice, barley, arborio, millet, mung beans, red lentils)
4. I think I use fish sauce more than soy sauce these days!
Am I allowed 6? SEAWEED. Roasted for snacking, dried wakame-style for soup.