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356 - Chef David Nguyen Part 2

The Vietnamese with Kenneth Nguyen

00:00

The Obsession with Clear Stock in Vietnamese Cuisine

The chapter discusses the meticulous process of straining stock in Vietnamese cuisine, emphasizing how it reflects care and quality in food preparation. It compares this practice to that of French fine dining, showcasing the importance of impurities for flavor profile and the balance between clarity and richness in broth.

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