When Bon Appétit magazine posted a story Tuesday about a Philadelphia chef's take on pho, the headline declared, in the style of internet hyperbole, "PSA: This Is How You Should be Eating Pho." What ...

As an accompaniment to its September issue, Bon Appétit magazine posted an article online called “PSA: This Is How You Should be Eating Pho,” along with a video featuring Tyler Akin, chef/owner of ...

A video about Vietnamese noodle soup pho has Bon Appétit in some pretty hot water. On Wednesday afternoon, Bon Appétit posted a video featuring Tyler Akin, a chef at Philadelphia-based Vietnamese pho ...

Vietnamese cuisine has always held a special place in my heart; since I was a teenager who’d plonk herself in front of the television, watching multiple travel shows on the wonders of Southeast Asia.

Indulge in the exquisite taste of homemade Pho with Chef Bryan Woolley’s easy-to-follow recipe! Elevate your culinary skills as you prepare a steaming bowl of flavorful broth, perfectly cooked noodles ...

Erika Adams is the former deputy editor of Eater’s Northeast region, where she covered Boston, Philly, D.C. and New York. Based in Boston, she has spent years covering the local restaurant industry.

In the lexicon of familiar Vietnamese foods in America, pho and banh mi often go hand in hand, Phu notes: “Since we already have the banh mi, why not do pho?” Given BanhMi-Ni’s decidedly ...

Pho is Vietnam's national noodle dish, made from an exquisitely seasoned broth filled with thinly sliced meat and vegetables and served with garnishes and sauces on the side. Andrea Nguyen, author of ...

Kenn Speiser wrote about his favorite Vietnamese restaurant, Pho Horn's in Pawtucket. He said the restaurant "has a fantastic rice chowder with pork called Cháo in Vietnamese. Is it possible for you ...

Contestants were charged with recreating the dish without the recipe. The Vietnamese-Australian chef chose the recipe because it was an elevated version of the traditional dish his parents would make.

One unexpected outcome of the pandemic is an exodus of chefs leaving high-profile roles at swanky restaurants or culinary groups to start their own hawker businesses. Meet 33-year-old Ngo Nhu Minh, a ...