Is there any dish that elicits a more impassioned response than pho? And what can I, a Canadian-American expat in Singapore, possibly contribute to the great pho conversation? Only my deep respect and gratitude for a perfect breakfast.
The Chinese-American take out classic, Beef and Broccoli, but without the soy and gluten. Can it be done? Yes, with a little something I’m working on called “umami sauce.”
This dish is not “a side of rice,” it is a celebration of rice, where each grain is delicately anointed in oil, perfumed with aromatics, and cooked to perfection.