How Vietnam's most indulgent bowl of pho gets a lift -- from Japanese sake
, the noodle dish is taken to a whole new level of delicious thanks to an unexpected secret ingredient -- Japanese sake, or rice wine.
After studying at Le Cordon Bleu in Bangkok, working at Chicago's acclaimed Alinea and running two successful Vietnamese restaurants in Hong Kong, Franklin could have rested on his laurels. Whatever you say about Franklin's food, though, don't call it fusion. The chef believes that despite its Japanese provenance, sake fits in seamlessly with Vietnamese flavors."Anything that grows together will be happy together," Franklin says about selecting complementary ingredients. For him, using sake with rice-based dishes makes perfect sense.
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