#vietnamese-cuisine

#vietnamese-cuisine

For the uninitiated, Anthony Ha and Sadie Mae Burns spent years running Ha's Đặc Biệt, a Vietnamese pop-up that ricocheted across New York City and beyond. During the pandemic, their egg-scallion bánh mì and cabbage rolls stuffed with pork shank developed something close to cult status. They even staged a Paris residency before the New York Times (and just about everyone else) started singing their praises. But the dream was always a permanent home.

San Francisco has a complicated relationship with tech. We're less than 50 miles from Silicon Valley, and much of the city thrives on an enthusiasm for Waymos and living in a world where self-driving cars take you to the Apple Store to buy VR glasses. But sometimes you need a break from all that-a place that feels downright analog, where you can turn on your phone's do-not-disturb and look at a menu instead of a QR code.

Toast 3 star anise pods, one 3" cinnamon stick, and 4 whole cloves in an Instant Pot until fragrant. Add vegetable oil and onions, cooking until deep brown.

The restaurant features hard-to-find regional dishes, showcasing an expansive array of Vietnamese cuisine not commonly found in New York City.

Bourdain emphatically called Vietnamese bún bò Huế, a spicy soup of noodles and beef, the "greatest soup in the world," highlighting its rich flavor and delightful complexity.

"Chef Hai embodies the essence of Hue's culinary heritage while infusing it with a global perspective. His unwavering dedication, humility and creativity have earned him this well-deserved recognition."

One familiar name among the vendors is local Korean barbecue chain Honey Pig, which is trying out a new 'Cupbop' concept featuring grilled meats in customizable cups.

When you're in need of physical and/or emotional comfort or just really, really hungry, there's nothing better than a steaming hot bowl of phở.

Lemongrass Chicken, with its vibrant marinade and sauce, offers a quick, flavorful Vietnamese-inspired meal that delights the entire family.

"It's hard to have a communal style with individual bowls of pho. We wanted to branch out."