Trained at
Le Cordon Bleu
Paris · 2017
Paris · 2017
The ChefTrained in Paris.
Trained in Paris.
Rooted in Saigon.
Chef Linh Nguyen spent three years in French kitchens learning classical technique before returning to her grandmother's recipes — not to modernize them, but to understand why they already worked.
The phở broth has been the same formula for eight years: marrow bones roasted until caramelized, then simmered with charred ginger and star anise for sixteen hours. Nothing is added to speed it up. Nothing is taken away to make it easier.
A pop-up is an excuse to cook exactly what I want, for exactly the people who want it, with no compromises.
