Despite what you may think of Bobby, he’s a very kind person (okay, a little snarky too but in a good way). He was one of the first people I saw last Thursday at the conference and he greeted me with a big hug and peck on the cheek. We shared a bit of backstage nervousness before we had to do our public performance (he had much more responsibility than I), and I made sure to catch Bobby at his various sessions.
On Friday afternoon, he surprised me and the crowd at a live fire celebration of pork. He prepared grilled bun cha pork patties with round rice noodles and herbs. For his nuoc cham dipping sauce – he whipped out a La Vie plastic water bottle full of fish sauce. “This is the best fish sauce in the world,” he said. “It’s from Phu Quoc, Vietnam and the Vietnamese have got to get smart about exporting their good fish sauce. You can’t get this here. Andrea, the leftover is yours to take since you didn’t get the bottle I brought to New York!”