Note: Read part 1 from Tam for the phở recipe and other tips. [Above photograph: Robyn Lee / Other photographs: Chichi Wang] It's impossible to keep phở a secret, Tam informed me. Such was the start of our phở get-together. She arrived at my apartment lugging a backpack crammed with gallons of phở broth, chunks of deboned oxtail, and little jars of fish sauce. Neatly sorted packets of noodles, bean sprouts, and mint completed the ensemble. If she'd brought a portable stove, she could've set up shop on my curb. Defatting the broth. Unlike Tam, I didn't grow up eating phở. My education of the broth began in Vietnamese noodle joints, where bowls of noodles are assembled and slapped onto...
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I started my search for the perfect wok by gathering information about the different materials available: carbon steel, cast iron, and aluminum. Find out which performed best.
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