Six details that show a carefully made bún thang: broth, egg strips, ham, shredded chicken, mushroom and herbs, how to eat it. From a bún thang cook.
How to fry tofu golden and crisp: pat it dry, soak in salted water, hot pan with enough oil, no early flipping. No more splatter or sticking.
A hot-day meal for four: crab soup with jute and loofah, boiled pork, fried tofu, sweet potato greens, pickled eggplant. With the crab method and order.
Hanoi bún riêu cua has a gentle sourness from giấm bỗng and tomato, with riêu made from field crab. How it compares with the Saigon bowl.
Ideas for cooking for one: buy little, use one pan, three simple Northern-style dishes in fifteen minutes. For people living alone or in a small flat.
Four signs of a good chicken pho: a clear broth, chicken cooked just right, noodles and herbs, dipping sauces. From a cook of chicken pho.
