Tieghan Gerard, the culinary offspring of Half Baked Harvest, is a master chef who has built a food empire that speaks to millions, her Instagram aflame with 5.2 million fans who adore her approachable recipes. Her latest recipe, “25 Minute Ginger Sesame Banh Mi Rice Bowls,” was supposed to be another hit, blending vibrant flavors for busy home cooks who have minimal time in the kitchen. But instead of cheers, it is met with biting comments from Vietnamese societies and foodies who see it as a faux pas in cultural representation. This isn’t just a recipe flawed it’s a hot flame that fuels further issues about how influencers handle other people’s food. As a admirer of her evolution from small blog to food sensation, it’s hard to see her lose, but it’s also a time to consider respect in the kitchen.
- Massive Platform Impact: Gerard’s 5.2 million-plus followers amplify her recipes and make cultural accuracy a requirement.
- Repeat Offender: This is her second major scandal about representation of Asian food.
- Community Response: Vietnamese followers feel their culture being boiled down to social media power.
The backlash stems from a deep sense of pride of culture, in which the name of the dish carries significance in the form of history and heritage. Imagine your grandmother’s recipe, your culture, being revamped in such a way as to erase its essence it stings. Folks are complaining that Gerard’s invention, though groundbreaking, takes the unique complexity of Vietnamese banh mi and turns it into a generic “Asian” bowl. This is the crossroads, where the world of food can either resort to habits or go wiser. It is not about stifling creativity but being creative in a sensitive and respectful manner to the cultures that it draws inspiration from.
What’s so interesting about this epic is its resonance of a larger tension in food media, one in which trends on social media move faster than cultural understanding. Gerard’s silence in the face of the backlash has only further fueled the frustration, with fans left wondering if she’s even listening to them. This is more than an error of a single influencer it’s about the manner in which we connect with international food in the connected age. In accepting education and empathy, there is the potential to turn this blunder into something good. Food, as we know, is all about community building, and maybe this scandal can be the catalyst for a rich dialogue.
The Banh Mi Rice Bowl Recipe: A Recipe for Controversy
March 7, Gerard introduced her “25 Minute Ginger Sesame Banh Mi Rice Bowls” to her eager followers, complete with coconut rice, ginger-sesame chicken, pickled veggies, and a cucumber salad finished off with a drizzle of maple syrup. The 1.8 million-view Instagram reel was full of her signature charm bright, fast, and weeknight-friendly. But as quickly as it appeared, comments rolled in, and folks recognized that the name of the dish was a cultural oddity. To Vietnamese enthusiasts, it was equivalent to opening one’s eyes to a beloved tradition being rewrapped without its essence. It wasn’t about the food; it was about the heritage and stories behind each bite.
- Cultural Misnaming: “Banh mi” means bread but the product is rice-based, forming a perplexing oxymoron.
- Flavor Fusion Issues: Ingredients such as Thai basil and sambal draw from Thai and Indonesian cooking.
- Pronunciation Gaffe: Mentioning “bon-my” instead of “bun-mee” offended added to cultural harm.
The essence of the grievance is in the term “banh mi,” a Vietnamese icon born out of French colonial baguettes, filled with meats, pickled carrots, and fresh herbs. Gerard’s rice bowl, bread-less, was like disconnection, as pizza was seemingly rebranding without dough. Commentators suggested substitutes like “Vietnamese-Inspired Rice Bowl” to better capture the dish’s fusion without culturally appropriating a specific term. Squeezing avocado and sambal onto it, tasty as it is, weighed the cultural balance in the direction of Thai and Japanese tastes and further muddied the cultural waters. For fans, it was not a matter of gatekeeping but being honest with a dish’s heritage.
The glossy look of the recipe could not suppress growing unease, especially among Vietnamese fans who felt that their culture was being used as a trendy prop. Here’s one of the several comments: “As someone who is Vietnamese, this is super disappointing.” What they wanted was not for Gerard to stop innovating but for her to label and frame her pieces with honesty. This is the moment that captures the thin line between fusion and confusion, compelling creators to walk carefully. It’s a note that reminds us food’s beauty is in its specificity, and drifting too far from it risks watering down its significance.
Thai Meatballs in a Tomato Coconut Curry Sauce
Equipment
- 1 Mixing Bowl
- 1 Large Skillet
- 1 Large Saucepan
- 1 Immersion Blender (or standard blender)
- 1 Spatula (or wooden spoon)
Ingredients
Main
- 1 ½ pounds lean ground pork
- 2 teaspoons fish sauce
- 1 ½ teaspoons minced garlic
- 1 ½ teaspoons minced fresh ginger root
- ¾ teaspoon lemon grass puree
- 3 tablespoons minced fresh cilantro
- 1 tablespoon peanut oil
- 2 tablespoons peanut oil divided
- ½ cup minced onion
- 1 28 ounce can Hunt’s® Diced Tomatoes
- 2 tablespoons red curry paste
- ¾ cup canned coconut milk
- Salt to taste
- 1 tablespoon Fresh chopped cilantro
Instructions
- Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
- Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
- Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
- In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
- Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
- Garnish with cilantro if desired.
Notes
Gerard’s Silence and Selective Engagement: Igniting the Fire
Gerard’s tweet ignited a torrent of response, ranging from courteous recommendations to stinging criticism, but her reaction has been an unearthly silence that has left fans stunned. For a chef whose warmth and normal-girl-next-door-ness are the essence of her brand, this silence is a betrayal to followers who’ve cooked quietly in trust. The silence, especially on a blog where she posts daily, stings Vietnamese fans who want confirmation. It’s not a recipe issue it’s about creating trust with a community that requires responsibility. Silence, it seems, speaks louder than any Instagram Story.
- Deleted Comments: Spottings of critical commentary being deleted suggest a tightly edited, less fluid feed.
- Selective Responses: Responding only to complimented views goes unheard by the voices that are resisting valid grievances.
- Fan Disappointment: Die-hard fans feel ignored, some un-following in protest.
The gossip of deleted comments has ballooned into a yell, as users share screenshots of vanished reviews, bringing solo grievances to a public announcement. A commenter wrote, “I make your recipes every week, but it’s frustrating that you haven’t replied to this.” This selective engagement amplifying enthusiasm but suppressing controversy undermines the sincerity that drew millions to her at the start. Her following updates, from casserole comfort to dessert reels, seem jarring against the background of ongoing doubt. It’s a cruel reminder of how influencers react to criticism in the moment, where openness might unite instead of walls.
This phenomenon raises bigger questions around accountability in the era of influencers, where sites live and die off of engagement but do not have hard talks. For Gerard, challenging the pronunciation, ingredients, or the act of naming itself has the potential to turn critics into collaborators, showing that she wants to learn. Fans are not asking for perfection just a feeling that she’s listening, hearing, and respecting cultures she’s borrowing from. Expectations are that behind the scenes, reflection is stewing, but until it emerges, the silence sounds like a loss of a chance to bridge. In life and in food, owning up to mistakes is as restorative as the food that we partake of.
Pasta e Fagioli with Instant Ramen Noodles
Equipment
- 1 Large Pot or Dutch Oven For sautéing and simmering the soup
- 1 Cutting Board For vegetable preparation
- 1 Chef’s knife For finely chopping vegetables
- 1 Measuring Spoons and Cups For accurate ingredient measurement
- 1 Wooden Spoon or Ladle For stirring and serving
Ingredients
Main
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons finely chopped onion
- 1 medium carrot peeled and finely chopped
- 1 celery stalk finely chopped
- 2 cups water
- 1 cup no-salt-added canned diced tomatoes
- ½ teaspoon dried oregano
- 1 3 ounce package ramen-noodle soup mix
- 1 cup rinsed no-salt-added canned cannellini beans
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Heat the extra-virgin olive oil in a large pot or Dutch oven over medium heat.
- Add the finely chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.
- Stir in the water, no-salt-added diced tomatoes, and dried oregano. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let it simmer for 5 minutes, allowing the flavors to meld.
- Uncover the pot and add the cannellini beans and the ramen noodles (discarding the seasoning packet for now).
- Increase the heat to medium-high and cook for 3-5 minutes, or until the ramen noodles are tender, stirring occasionally to prevent sticking.
- Remove the pot from the heat. Stir in about half of the ramen seasoning packet, then taste and add more to your preference, keeping in mind the sodium content.
- Stir in the chopped fresh flat-leaf parsley.
- Ladle the Pasta e Fagioli into serving bowls and serve hot.
Notes
Echoes of the Past: The 2021 Pho Controversy Revisited
Earlier in February 2021, Gerard was also hit by a similar tempest with her “Weeknight Ginger Pho Ga (Vietnamese Chicken Soup),” touted as a 60-minute wonder. Pho, a Vietnamese gem, requires hours of simmering to result in its soulful broth, a time-honored process imbued with tradition and patience. Her quick version, with caramelized chicken and sesame-chile sauce, was inventive but far from the real thing, sparking outrage among Vietnamese Americans. The timing, during increasing anti-Asian violence, made the oversight taste particularly raw. It was a time when cultural sensitivity wasn’t a buzzword it was a necessity.
- Time Misrepresentation: Branding pho in under an hour glossed over its labor-intensive heritage.
- URL Inconsistency: The retitled recipe’s “chicken-pho” URL persisted, indicating incomplete transformation.
- Community Wound: Believers such as Stephanie Vu felt brushed aside by blanket, mistake-filled apologies.
The 2021 backlash saw fans such as Stephanie Vu going out of her way in messages, to receive responses that were interpreted as evasions, such as “this is my own creation.” The subsequent title change to “Easy Sesame Chicken and Noodles in Spicy Broth” was a step forward, but the preserved URL left the wound fresh. Gerard’s threat to TODAY that there would be more research was followed by typos in her responses “tittle” instead of “title,” etc. that devalued the legitimacy for some. Blocking for promoting criticism, as Rachel Rock was blocked, increased the sense of exclusion. This was not just about soup; it was about a sense of community being erased amid an interval of real-world pain.
In hindsight, the pho debacle was a missed opportunity to set a new tone that might have shaped today’s banh mi backlash. Vietnamese voices were saying pho is pride, family, and perseverance, calling on Gerard to look beyond the recipe. The community didn’t just ask for a title modification they asked her to champion their narrative, perhaps by highlighting Vietnamese chefs. The tremors of 2021 still echo in 2025, that growth is not a destination but a journey. This history is a reminder that food carries gravity, and to respect it can convert mistake into acts of community.
Quicker Pho With Meatballs – Vietnam
Equipment
- 1 Large Stockpot For simmering the broth
- 1 Large Skillet or Pot For browning aromatics and pork
- 1 Mixing Bowl For preparing meatballs
- 1 Cutting Board For chopping ingredients
- 1 Chef’s knife For all cutting tasks
Ingredients
Main
- 2 tablespoons oil neutral
- 1 tablespoon minced garlic
- 1 small onion roughly chopped
- 1 medium onion minced
- 1 lb ground pork
- 10 cups chicken stock or beef stock
- 1 teaspoon ground aniseed
- 1/4 teaspoon black pepper
- 1 pinch ground cloves
- 1/2 teaspoon ground cinnamon
- one 3-inch piece fresh ginger peeled and sliced
- 1/4 cup nam pla
- 11 tablespoons sugar
- 1 lb dried rice vermicelli
- 1 cup bean sprouts rinsed
- 10 fresh cilantro stems
- 10 fresh basil preferably Thai basil or mint stems
- 2 fresh chilies preferably Thai, stemmed, seeded and minced
- 2 scallions trimmed and chopped
- 2 limes cut into wedges
Instructions
- Prepare aromatics: Roughly chop one small onion and slice the fresh ginger. Mince one medium onion and the garlic.
- Form meatballs: In a mixing bowl, combine the ground pork with the minced onion and garlic. Season with a pinch of salt and black pepper, then roll into small, uniform meatballs.
- Sear aromatics and toast spices: In a large stockpot, heat the neutral oil over medium-high heat. Add the roughly chopped onion and sliced ginger, sautéing until lightly browned and fragrant. Add the ground aniseed, black pepper, ground cloves, and cinnamon; toast briefly until aromatic.
- Build the broth: Pour in the chicken or beef stock. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it infuse for 15-20 minutes.
- Cook meatballs: Gently add the prepared pork meatballs to the simmering broth. Cook for 5-7 minutes, or until the meatballs are cooked through and float to the surface.
- Season the broth: Stir in the nam pla (fish sauce) and sugar. Taste the broth and adjust the seasoning as needed to achieve a balanced sweet, savory, and umami flavor.
- Prepare noodles: While the broth simmers, cook the dried rice vermicelli according to package instructions until tender but still firm to the bite (al dente). Drain well.
- Prepare garnishes: Wash and prepare the bean sprouts, cilantro stems, basil/mint stems, and fresh chilies. Trim and chop the scallions, and cut the limes into wedges.
- Assemble bowls: Divide the cooked rice vermicelli evenly among serving bowls. Ladle the hot pho broth, along with the cooked meatballs, over the noodles.
- Garnish and serve: Top each bowl generously with fresh bean sprouts, cilantro, basil, minced chilies, chopped scallions, and a lime wedge. Serve immediately.
Notes
Broader Implications: Food Media Appropriation
Gerard’s scandals are reflective of broader accounting in food media, where the line between borrowing and appropriating is being questioned. From Bon Appétit’s 2016 pho video proclaiming it “the new ramen” to Asian-inspired dish flops by Alison Roman, BIPOC creators habitually trip over cultural nuances. TikTok user Daniela Rabalais upended cultural sensitivity with send-up sells that went viral to show how foods once mocked in BIPOC cultures are “trendy” whenembraced by white influencers. Gerard’s millions of followers amplify every choice, turning cultural correctness into courtesy not just optional but a requirement. It is a matter of who gets to tell and capitalize on culinary stories.
- Industry Trends: Bon Appétit and Roman’s mistakes highlight a widespread issue with Asian cuisine.
- Power Differential: Trends by white influencers can overtake the communities that originally made the food.
- Cultural Context: Anti-Asian hate after 2021 created calls for respectful representation louder.
The timing of all these, especially since racial reckonings of the 2020s, makes it all the more urgent to discuss. Critics are demanding that influencers move from “sorry if offended” to measures like collaborating with culture experts or offering origins proper credit. The observation of Rabalais that foods bullied as a child shouldn’t be borrowed out of context is deep. Food media is at a crossroads: it can either keep erasing or raise authenticity by being diverse in voices and collaborations. In Gerard’s case, that could mean highlighting Vietnamese creators or cultural Q&A sessions, turning her platform into a classroom. The industry observes, with one creator’s shift having the potential to bring about wider change.
This larger perspective positions food as more than merely something to consume it’s identity, history, and influence. Gaffes such as Gerard’s don’t stand in isolation; they’re symptomatic of systemic gaps in who shapes culinary narratives. It’s the fans screaming for a return from trend-hunting to story-respecting, where recipes come wrapped with respect and context. Doing so allows creators to build trust, so that world cuisines are respected, not abused. It’s a moment to reimagine food media as a space where the story of every culture is celebrated, fostering connection rather than contention.
Seriously Asian: Burmese Chicken-Coconut Soup Recipe
Equipment
- 1 Large stockpot or Dutch oven For simmering the soup
- 1 Cutting Board
- 1 Chef’s knife
- 1 Strainer or Colander For draining noodles
- 1 Wooden Spoon or Spatula For stirring and sautéing
Ingredients
Main
- For the curry soup
- 1/2 medium onion chopped
- 1 1/2 medium onions finely sliced in half-rings
- 1- inch piece of fresh ginger peeled and chopped
- 2 cloves garlic chopped
- 1 pound chicken thighs bone-in with skin attached, hacked into 1/2 inch chunks
- Salt and freshly ground pepper
- 2 tablespoons chickpea and/or fava flour
- 3 cups chicken broth
- 2 tablespoons vegetable oil
- 1/2 teaspoon cayenne pepper
- 2 teaspoons paprika
- 1/2 teaspoon turmeric
- 1 cup coconut milk
- For the noodles
- 12 to 16 ounces lo-mein rice, or pasta noodles
- For the garnishes
- Lime or lemon wedges
- 4 scallions cut into thin rounds
- 2 hard boiled eggs cut crosswise into slices
- roasted chili powder
Instructions
- Prepare aromatics: Chop 1/2 medium onion, ginger, and garlic. Finely slice the remaining 1 1/2 medium onions into half-rings for later use.
- Sear chicken: Heat vegetable oil in a large stockpot or Dutch oven. Season chicken thighs with salt and pepper, then brown them well on all sides. Remove chicken and set aside.
- Sauté aromatics: In the same pot, add the chopped onion, ginger, and garlic. Sauté until fragrant and softened, about 3-5 minutes.
- Build flavor base: Return the browned chicken to the pot. Stir in cayenne pepper, paprika, and turmeric, cooking for 1-2 minutes until fragrant.
- Thicken soup: Sprinkle chickpea and/or fava flour over the chicken and spices, stirring constantly for 1 minute to cook out the raw flour taste.
- Simmer broth: Gradually stir in chicken broth, ensuring no lumps form. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
- Add coconut milk: Stir in the coconut milk and the finely sliced half-ring onions. Heat through gently, being careful not to bring the soup to a rolling boil after adding the coconut milk.
- Cook noodles: While the soup simmers, cook lo-mein, rice, or pasta noodles according to package directions until al dente. Drain well.
- Prepare garnishes: Slice the hard-boiled eggs crosswise, cut scallions into thin rounds, and prepare lime or lemon wedges and roasted chili powder.
- Serve: Ladle the hot soup generously over the cooked noodles in individual bowls. Garnish with sliced hard-boiled eggs, scallions, a squeeze of fresh lime or lemon juice, and a sprinkle of roasted chili powder to taste.
Notes
Calls for Accountability: What Fans Are Demanding Now
The current outcry is more than over a rice bowl it’s a demand for accountability that resonates among Gerard’s 5.2 million-strong fanbase. Vietnamese allies and fans are not just asking for the title change; they’re asking for an acknowledgement that counts, one that respects their heritage and suffering. “You have a platform, make it right,” one commenter begged, linking her influence with a responsibility to educate and uplift. This appeal reflects cultural change in which apologies have to demonstrate growth, not remorse. For fans, it’s about witnessing their favorite influencer mature into a genuine partner.
- Substantive Apologies: Fans demand reasons for the error, not generic remorse.
- Cultural Alliances: Working with Vietnamese chefs might reestablish trust and credibility.
- Educational Leverage of Platform: Leverage her audience to raise cultural narratives and nuance.
- Practical solutions are limitless: draw on Vietnamese recipe creators, add pronunciation keys, or share platform with marginalized voices.
These actions aren’t disciplinary they’re about adding depth to content without disrespecting origins. The 2021 backlash against pho was evidence that change is possible, but fans hunger for consistency, like annual cultural opinion columns or guest columns. Unfollowing as a boundary, rather than a rejection, due to disappointed expectation. But hope exists that Gerard’s passion for food could be translated into passion for education, and criticism to collaboration.
Accountability is also demanded of the food influencer community, and brands and platforms are being urged to prioritize cultural literacy. What can shift the narrative, however, is a real pivot by Gerard like a post deconstructing her takeaways or supporting Vietnamese creators. Fans want to be able to root for her, to extrapolate her warmth into cultural humility. It’s about building a food community where everyone commenter, cook, and eater is valued. As one of his enthusiasts so eloquently explained, “Employ a growth mindset” a modest but powerful appeal to heal and inspire.
The Bigger Picture: Food, Identity, and Future Conversations
Gerard’s tale is an opening onto food’s capacity to unite or divide, in which a single dish can carry centuries of baggage or provoke modern-day ire. Banh mi and pho are not just recipes Vietnamese stories of survival and pride, of colonial inheritance and diaspora kitchens. Amidst the backdrop of anti-Asian frenzy, these brouhahas are timely, a reminder to give cultural treasures their due.
- Cultural Relevance: Dishes like banh mi are weighted with histories of resilience, rather than just flavor.
- Social Context: Anti-Asian violence makes respectful representation increasingly needed.
- Consumer Power: Choosing BIPOC creators can balance who tells food stories.
Gerard’s faux pas are a recognizable human blunder unchecked privilege but they are also a chance to rewrite the script. Food media is on the cusp, ready to shift from casual appropriation to mindful celebration. The future lies in dialogue Gerard could invite Vietnamese chefs to collaborate, share their narratives, or provide learning content, making her platform a bridge.
FANS also create this future by projecting real voices and holding influencers accountable. Tik-Toker Daniela Rabelais’ satire speaks to the fact that foods humorously ridiculed are deserving of respect, not reinterpreted for notoriety. This is not about perfection but evolution, where food is a language of respect that unites us all. By embracing this, we can ensure that all plates have a tale to tell that honors its roots, uniting us all in a richer, more expansive gastronomical world.
