We miss pho. There may be nothing more rejuvenating than the comforting flavors and pungent aromas of an expertly crafted bowl, but in this searing August heat, we’re more inclined to plant ourselves in front of the air conditioner with some soft serve than to slurp and sweat over steaming soup.
Enter Andrea Nguyen, Vietnamese food virtuoso and 2018 Beard Award winner for her broth-and-noodle bible, The Pho Cookbook. She’s called on her years of research in the country and extensive dumpling expertise to pack the flavors of Vietnam’s national dish into a more summer-friendly pot sticker.
Nguyen starts with a filling that brings all the aromatics pho devotees crave, including ginger, garlic, and a healthy dose of fresh chiles. After wrapping and pleating the dumplings (don’t worry, you’ll get the hang of it), she crisps them up in a pan before steaming them through. Accompanied by a tart and spicy dipping sauce, these morsels deliver all the comfort of your favorite slurp shop’s fare without turning up the heat. Get the recipe and make them tonight.
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Frank Guerriero is the media intern at the Beard Foundation. Find him on Instagram.
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