Khen Tran was pure kitchen magic. Everything she touched tasted amazing. One of her secrets? A secret pinch of sugar to balance the savoury, and always, always fresh spices.
Khen wasn’t just an extraordinary cook — she was my mother, maybe not by birth, but in every other way. She’s the one who raised me and taught me to cook and to love sharing food with the people I love. When my own mother died, Khen officially became my mom, and later, grandmother to my children.
Khen was from Vietnam and had lived through unimaginable hardship before finding her way to the United States and to me and my family — a journey marked by incredible resilience and courage. Despite everything she endured, her kitchen was always a place of warmth, generosity, and love. There was always something simmering on the stove, always a seat for one more, and always a sense that food could heal more than hunger.
For over thirty years, Khen ran a booth at the Farmers Market on Martha’s Vineyard. In those early days, Vietnamese food was still unfamiliar to most people, and customers were slow to come. So, as a kid, I decided to help the only way I knew how — by baking. I made chocolate-chip Kahlua brownies, thinking that if we could draw in the children, their parents would follow. It worked — and that’s how brownies and Vietnamese food became forever linked in our family story.
(Khen at the farmer's market with Lulu's Brownies in the front basket to the right)
Today, Khen's grandson Anh (my honorary nephew) still runs that same booth, keeping her spirit and recipes alive.
Our Viet Spice Rub & Seasoning Blend is my tribute to her. Fragrant with lemongrass, mint, and a hint of five-spice warmth, it brings the bright, balanced flavours of Vietnam to your kitchen. It’s delicious as a dry rub, mixed with a little oil into a basting sauce, or simply sprinkled over stir-fries, noodle soups, dumplings, and vegetables.
Khen was a master of skewers—she could thread and grill anything. To capture her magic, try tossing strips of chicken, pork, or shrimp with a spoonful of our Viet Spice and a drizzle of oil. Marinate for 30 minutes, then skewer with pieces of onion, courgette or pineapple (or whatever is on hand), and grill. Brush with the leftover marinade for a glistening, fragrant finish.
Unlike most BBQ rubs, which are geared toward heavy, red-meat flavours, our Viet Spice Rub was created to celebrate freshness — it’s bright, floral, and perfectly suited for lighter proteins, seafood, vegetables, and tofu. It adds vibrancy without weight, bringing a clean, herbaceous lift to any dish.
Crafted in small batches, our Viet Spice is all-natural, gluten-free, and made without artificial additives — just pure, honest flavour and the love that filled Khen’s kitchen.
And this blend is just the beginning. Our other globally inspired seasonings — from Sedona Spice, with its smoky-sweet nod to Northern Mexico and the American Southwest, to Korean Spice, rich with gochugaru and 5 Spice — and Thai Spice, each has its own story of flavour, travel, and connection.
Because spice isn’t just about heat — it’s about connection. xx Lulu
Lauren Lulu Taylor, Founder, CEO, Secret Kiwi Kitchen