How to make Fluffy Pork Floss and realize you want a blue-collar job

It's supposed to be my busy month, as Vietnamese tourism is in peak season. But I refused to guide more tours, stayed home to learn Finnish, cooking, and to make up my mind.

I applied for two Master's programs and one Bachelor's in Finland. Linh, my fiancé, also applied for some courses and was accepted in a few (yay!). So, another path opened up for me: go with him on family ties and look for work or join an integration plan, which often includes vocational training. 

Can I be a kokki?!

The idea alone makes me excited. My first reaction is a big smile. Then my mind, as usual, says "Have you thought it through?". Worries occupy my body. 

"Cooks work long hours and late at night. Are you sure you tiny fragile girl can stand it?" 

"Not to mention being underpaid" 

"Finnish cuisine is unknown. In case you must return to Vietnam, where would you work?"

Hey, I trust my instinct. I trust my first reaction. I'd love to work in a kitchen!

I did, actually. I worked as a sous chef in an Italian restaurant when I was 19. The tasks were fun. Other chefs were supportive and skillful. Only the head chef was obnoxious. But entitled people are everywhere and we can run into some in any job. So my conclusion is I'd love to be a chef (again)!!

Baking sounds fun too! 

I love feeling excited and eager to try things out - like a kid.

My shoulders opened - my body expanded, when mom bought me the requested pork loin to make ruốc, pork floss in Vietnamese. My soul wants me to cook. 

♡♡♡

Fluffy Shredded Pork Floss in Vietnamese style. Image: Silvia Nguyen

After stewing the chunks in some fish sauce, I let them cool and teared by hand. As we eat this with rice, we want it to be salty.

It took me over an hour to tear (coz I played with it a bit). My fingers hurt. Then in the stirring part, my right hand hurt. It took quite long for the meat to dry and turn slightly golden. Keep the heat medium low so it won't burn.

Although it caused me some pain and kept me up til 11pm, I enjoyed it. I can't explain. My mind can't understand. I just know that I smiled in satisfaction at the end.

Let it cool before transferring to a jar and savor in months. If you tear it thoroughly into thin strips and stir strongly, it definitely will turn out fluffy.

This is the first time I've made it myself and I succeeded. So can you. It's easy, just time-consuming and a little painful if you make a big batch.

Try this dish. 

And try the job you've been thinking about.