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Catching 10,000 Shrimp for Shrimp & Grits!!
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How a Vietnamese Master Chef Uses Dry-Aged Meat to Make Some of NYC’s Best Pho — The Experts
At NYC’s Saigon Social, chef and owner Helen Nguyen makes her own pho broth using oxtail, brisket, beef shank, and dry-aged rib bones that she butchers at Pat LaFrieda Meat Purveyors’ warehouse every 10 days. The meat is used in dishes like oxtail fried rice, shaken beef steak, and more. For more food and restaurant…