Komie Le

22 x 10 inch dia.

Porcelain, Mason stain, Glaze, Underglaze

As a second generation Vietnamese American, I feel like my Vietnamese-ness is second hand. Passed down from my family’s continuation of habits and lingering nostalgia- I inherited a love for sour smelling fish sauce and pungent durian all while immersed in Cartoon Network and bopping to the Spice Girls. I am Vietnamese but can’t speak it, I eat the food but can’t cook it, I celebrate it but barely know it. Yet I know the pledge of allegiance by heart and how to spell Mississippi. 

My Vietnameseness comes together in my installation of heavily ornamented pots on top of a wooden constructed table. I put it all out there- porcelain sculpted cheetos, egg tarts, Hubba-Bubba gum, and shrimp chips- these are products of the immigrant experience. Taking inspiration from I-Spy books, I organize a cluttered composition using objects that reference popularly consumed goods. The composition pushes the audience to interact by searching through the mess of stuff. 

Being of immigrant descent, there is a disconnect between the first and second generation of Asian Americans. I share my dad’s eyes and my mom’s nose but we don’t share much else. It’s confusing being naive yet prideful of my culture. Through my work, I bridge this gap between us- by acknowledging aspects from my Vietnamese and American experience, I translate the challenge and acceptance of my cultural identity. 

The Fish Sauce pot is an ode to Vietnamese cuisine being notorious for its staple ingredient: fish sauce. It’s known for its smell and loved for its saltiness- I redesigned the Three Crabs brand bottle with Vietnamese food dishes that require it.