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“It was comforting, aromatic, and felt like the kind of dish you could eat every day without tiring of it,” recalled Singaporean chef Justin Lim of the first bowl of ‘pho’ he had during his first trip to Vietnam.Singaporean chef married to Vietnamese woman finds delicateness, depth in ‘pho’
“It was comforting, aromatic, and felt like the kind of dish you could eat every day without tiring of it,” recalled Singaporean chef Justin Lim of the first bowl of ‘pho’ he had during his first trip to Vietnam. Read more