Leah Cohen first rose to fame as a Top Chef contestant, but she proved her culinary chops with the opening of the New York Times two-starred Pig and Khao, where she serves contemporary iterations of the foods from her mother’s native Philippines. For her Beard House dinner this summer, Cohen designed a menu to showcase cuisines from several Southeast Asian countries. One of the locales on her culinary tour was Vietnam, with this show-stopping duck pho with seared foie gras. Silky, rich, and intensely flavorful, this traditional Vietnamese noodle soup was a hit with Beard House diners, pho sure.
View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Lena Shamoun.
Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.
Related Content
Ask a Chef: October Beard House Toques Share their Guilty-Pleasure Foods
Pan-Seared Duck Breast
