pho

Fred Hua ran the much beloved Nha Toi on Havemeyer Street in Williamsburg until a construction issue next door forced him to close it in 2013. He moved on to open Nha Minh which serves some of the best most comforting rice bowls in an age of Instagram obsession over modest food. The DIY aesthetic with art on the walls and a self reliant attitude come through the food as well as the chef. Tune to hear more and to learn about the Freak Flag Fest coming up at The Brooklyn Kitchen June 15-17.

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On today's episode of THE FOOD SEEN, Cameron Stauch takes us on a journey into the world of Vegetarian Viet Nam. A culture, and cuisine known for its brothy complex pho soups, and layered bánh mì sandwiches, comes a vision of vegetarianism brought to light by Mahayana Buddhists. Stauch first visited Hanoi in 2000, and lived there over a decade later where he learned that most vegetarian Vietnamese dishes are just replicas of ones with meat. That said, the textural nuances of tofu and delicate fragrant herbs, elevate rice crepes and cellophane noodles, making this meatless approach to cooking so mindful.

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Andrea Nguyen is one of the most respected experts on Vietnamese cooking. Her newest book, The Pho Cookbook, celebrates her lifelong love of the aromatic comfort food, which she first tasted as a child in Saigon. Andrea, who was born in Vietnam and came to the United States at the age of six, has authored several books about her native cuisine, including Into the Vietnamese Kitchen, Asian Dumplings, and The Banh Mi Handbook.

Later we chat with Kendra Aronson, the food writer, photographer, and self-publisher of The San Luis Obispo Farmers' Market Cookbook: Simple Seasonal Recipes and Short Stories from the Central Coast of California. After a successful Kickstarter campaign, raising $27,000, Kendra’s book caught the attention of retailers across California and even farm-to-table goddess Alice Waters. Kendra also runs her own creative studio and founded The Central Coast Creatives Club.

On an all new episode of Eat Your Words, host Cathy Erway speaks with Andrea Nguyen, author of The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles. Andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home.

Andrea Nguyen, an author, food writer, culinary teacher and expert in Vietnamese cooking, learned to love the iconic noodle soup of Vietnam long before it became a cult food item in the US. She traveled back to her birthplace to research and learn about the birth of PHO which she recounts in her newest book, The Pho Cookbook, and shares with us in this episode.

Pho is probably the most iconic Vietnamese dish, and has steadily grown in demand in the last decade to the point that it is catching up to ramen as American foodies' favorite Asian noodle dish. This week, Lynda and Iris interview Andrea Nguyen, author of The Pho Cookbook, on the fascinating history behind the dish and why it became so popular in the West.

Bill Reed has been on the restaurant scene in Brooklyn for more than 10 years. He's been a fixer, opener, closer, and done all the jobs you could imagine. Humboldt and Jackson is his American tasting room in Williamsburg. Harry and Bill discuss the finer points of drinking American beer, wine and spirits, and what's it like for a Philly boy to be making it in Brooklyn.

This week on Food Talk, Mike Colameco speaks with Bérénice Lurton, owner of Château Climens in Bordeaux. Along with a handful of siblings and cousins, she is part of a group of 12 wine producers, bringing together twenty estates in Bordeaux and beyond, to form a joint association of "Lurton wine."

After the break, Mike is joined in the studio by Sahra Vang Nguyen, an artist, writer, speaker, entrepreneur, and creative producer currently based in Brooklyn, New York. She is also the Head Creative + Communications Manager for Lucy's Vietnamese Kitchen in Bushwick. Within the first nine months of its existence, Lucy's won "Best Vietnamese Restaurant" by popular vote in the Epoch Times culinary contest, and has been featured in The New York Times, Time Out New York, Zagat, VICE, and more.