Kathy

I loved the idea of Tung having her own restaurant to sell soup. Her food was like nothing I had ever tasted, and this would be a perfect way to showcase her talents. We’d never heard of any other Vietnamese eateries in Miami, despite the recent arrival of refugees. Miami’s Vietnamese population was almost nonexistent before the war. It seemed like the right time.

I knew it would be my job to handle the logistics: find the space, buy some tables and chairs, maybe take a trip to city hall to tie up a few loose ends. Sure, I said during my last restaurant job that I would never again work in the food industry. That was because I didn’t like how that particular establishment was run. Now I felt it was the perfect situation for Tung and me, since we would be in charge.