Pho is actually really simple to make, but I wanted to breakdown what I've learned from my mom, and many iterations of trying to replicate her version. I wouldn't say this recipe is traditional or authentic. I'd just say it's good. Having eaten pho a dozen times and a dozen different ways, all over Vietnam, I can only say there are good and bad preparations of this dish, but no official one that rules them all.
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I love how I'm still learning new ways of preparing really basic cuisine from just about anyone. That's the great thing about classics like lasagna--everybody loves it, and everybody has their own personal take on it.
Just remember these two phrases : 'eigo no menyu arimasu wa?' and 'osusume wa nandesuka?' which mean 'do you have an English menu?' and 'what do you recommend?' respectively.
I'll admit, growing up in the culinary industry, I always saw Martin Yan as sort of a joke; a relic of early 90's cooking shows that spawned a series of pseudo-chef personalities that we see today. But I didn't give him nearly enough credit...
Here's a throwback to a Chef's Table Thanksgiving we did in 2012.
Shane Alholm is one of our newest team members. This week, he contributed a tongue pastrami made from grass-fed waygu from True Grass Farms.
This week we embraced the fall season's color and flavors.
Every summer, the kitchen team participates in sending off our interns with a very special gathering and dinner. This year, the theme was grad night. We were asked to do some portable familiar foods, and fancy it up a little. Here's our contribution:
Nihonryori RyuGin, No. 33 on the San Pellogrino World's 50 Best Restaurants list, is headed by bad ass kaiseki chef Seiji Yamamoto.
It was expensive. $300 for 5 courses. Seriously?? I know it's one of the best establishments in the city, but $300? That's like 600 tacos at Jack in the Box. Let me tell you, the food was good, but it wasn't as good as 600 tacos from Jack in the Box.
I really respect David Chang, and the Momofuku brand, or more appropriately--empire--that he's built. His cookbook is one of the most approachable I've read, and is accessible to anyone even remotely interested in eating.
My Pastry Chef, and good friend, Jenna Ricks and her husband, John, throw an annual pig roast every year during Labor Day weekend.
This is the ultimate burger. For an 8 oz. burger, it's the lighest, heaviest burger you'll ever eat. This is due to the a technique pioneered by Heston Blumenthal of Fat Duck fame. This is how we do our version.
A look into the kitchen operations of one of the greatest Chefs of our time, Thomas Keller, of the French Laundry.
When I heard the Chef de Cuisine of French Laundry, Corey Lee, left to open up his own restaurant in San Francisco, I was really excited. I think we all were; us cooks in the Bay Area, at least.
While the bar was preparing our drinks, we were served the dessert course, which was an assault on all the senses. Each one consisting of only one or two bites.