Fans of Vietnamese cuisine will recognize a dish labeled “Vietnamese street noodles” as a winning take on that country’s vermicelli dishes: juicy morsels of lemongrass-marinated chicken and crispy spring rolls on a bed of thin noodles, shredded lettuce, cucumber and carrot. Pho is made from beef and bones that are simmered for six hours or more, and you can tell from the fat-slicked, deeply beefy broth.
Fans of Vietnamese cuisine will recognize a dish labeled “Vietnamese street noodles” as a winning take on that country’s vermicelli dishes: juicy morsels of lemongrass-marinated chicken and crispy spring rolls on a bed of thin noodles, shredded lettuce, cucumber and carrot. Pho is made from beef and bones that are simmered for six hours or more, and you can tell from the fat-slicked, deeply beefy broth. Juli Leonard jleonard@newsobserver.com
Fans of Vietnamese cuisine will recognize a dish labeled “Vietnamese street noodles” as a winning take on that country’s vermicelli dishes: juicy morsels of lemongrass-marinated chicken and crispy spring rolls on a bed of thin noodles, shredded lettuce, cucumber and carrot. Pho is made from beef and bones that are simmered for six hours or more, and you can tell from the fat-slicked, deeply beefy broth. Juli Leonard jleonard@newsobserver.com

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