Born and raised in the US, Andrew Le - head chef and founder of The Pig & The Lady, still has a special connection to Vietnamese cuisine. Having been a semi-finalist in the James Beard Foundation's "Promising Chef" competition, and then continuing his studies at the Culinary Institute of America in New York, Andrew Le hopes to one day be able to introduce the simple Vietnamese dishes that his mother often cooked for him in the US.

Photo: The Pig & The Lady

In 2013, he officially made his dream come true, with the launch of The Pig & The Lady, a Vietnamese restaurant in the heart of Hawaii. Like most other Vietnamese restaurants abroad, The Pig & The Lady also offers diners the opportunity to enjoy the taste of Vietnamese pho. In the restaurant's menu, besides traditional and vegetarian pho options, duck pho is one of the dishes that Andrew Le puts the most effort into.

Photo: Time Out

He revealed that the duck used for this dish is Mary's Ducks. The chefs will fillet the meat and slice it into thin pieces. The duck breast is boiled until it is still pink. The filtered bones are simmered for another 8 hours to ensure that this pho dish is made entirely from duck, from the meat to the broth. The duck fat is also kept to add to the broth for those who like a rich taste. Before serving the diners, the chef will put a boiled egg yolk on top, both for decoration and to enhance the flavor of the dish. Many foreign diners say that the bowl of pho has a strange but especially attractive flavor without being greasy. Each bowl of duck pho at The Pig & The Lady is being sold for about 20 USD (500 thousand VND).

Vietnamnet.vn

Source: https://vietnamnet.vn/co-gi-trong-bat-pho-vit-gia-500-nghin-giua-long-hawaii-2313203.html