Cao lầu, a noodle soup from Vietnam's Hội An, is a rare dish outside its region, characterized by its unique noodles made with alkali-rich water.
Chef Thư Phạm Buser aimed to provide an authentic cao lầu experience in New York, showcasing the regional diversity of Vietnamese cuisine through pop-up dining.
Buser expressed a sense of responsibility to present the best of Vietnam's culinary heritage, especially since many attendees may encounter these rare dishes for the first time.
The rise of Vietnamese pop-ups in New York reflects a growing recognition and appreciation for the country's diverse culinary offerings, moving beyond typical Vietnamese fare.
Collection
[
|
...
]