It’s 7am in southern Vietnam, the air cool and crisp as Saigon awakes and thinks about what to eat. And it thinks about pho.
Dishes are cooked as the chef envisions them, but sauces are on each table to add heat or spice as the diner wishes.
Briskets can be quite large, making it tempting to cut them before cooking, but whether or not you should depends on a few ...
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