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How a Vietnamese Master Chef Uses Dry-Aged Meat to Make Some of NYC's Best Pho The Experts

How a Vietnamese Master Chef Uses Dry-Aged Meat to Make Some of NYC's Best Pho The Experts

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Rating: 4.0; Vote: 1
At NYC s Saigon Social, chef and owner Helen Nguyen makes her own pho broth using oxtail, brisket, beef shank, and dry-aged rib bones that she butchers at Pat LaFrieda Meat Purveyors' warehouse every 10 days. The meat is used in dishes like oxtail fried rice, shaken beef steak, and more.
Date: 2023-12-06

Comments and reviews: 6


Chef Helen is so amazing in the sharing of her love of cooking and deep roots in her culture and relationships with her purveyors and learning and growing more and it s very humbling to watch her she s very humbled he respects and love of her food shows in all she does.
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Must take crazy commitment and work ethic to get that nerdy about the butchery on top of all the other hassle of running an NYC restaurant, looks like it really pays off though. That fried rice cooked in the rendered fat looks absolutely incredible!
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Eeewww hey Becky and Tyler you see this? 60 day aged? Isn't that going to kill us? God my chinese coworker eats nasty huh guys? Back home we eat real meat and drink plenty of mimosas not like these nasty fireigners
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Shout out to to LaFrieda's company as well as the many exalent butchers around this world. That help the restaurants like Chef Helen for getting best quality food for their customers.
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WOW. The Chef such a commitment to making the very best Pho she can. That Pho must be so fantastic! Great video highlighting this amazing Chef.
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I recommend for you except Pho, there are some Vietnamese dish you must to try like: Bun Cha Gio, Banh Cuon, Banh Xeo, Bo La Lot
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