Huong’s Country Life

Slow food, saved the old way — smoking, salting, drying and canning a whole year's worth of food, then building the clay ovens, bamboo racks and smokehouses that make it possible.

Hey, welcome to Huong's Country Life 👋

Nothing here comes out of a freezer or off a shelf. Meat goes over a slow fire for days. Vegetables go into jars and down into the cool of the cellar. It's the old way, done properly, and it takes as long as it takes.

There's no music and nobody talking over the work. Just fire, water, a knife on a board, and the sound of the hills.

Most episodes run two to three hours. A lot of folks leave them on while they cook, work out in the shop, or fall asleep — honestly, that's the best way to watch.

New episode every week. If this is your kind of quiet, hit subscribe and come sit by the fire 🔥