Cathy Chaplin is a former senior editor at Eater LA, a James Beard Award–nominated journalist, and the author of Food Lovers’ Guide to Los Angeles. Investing hard-earned savings, along with additional ...

Pho noodle soup has been around for over 100 years. It’s iconic to people who identify with it as Vietnam’s national food and it has inspired cooks, poets and even political insurgents. While most ...

Chances are that if you’ve eaten pho, the popular Vietnamese soup, you’ve only eaten pho bo. That is, you’ve only eaten beef pho. There are many reasons why beef pho is more popular than its ...

1/ Place the chicken carcass in a large stockpot and fill with water. Bring to the boil. 2/ Cut the ginger lengthways in half and bash it with a rolling pin, then roast the ginger, garlic, shallots ...

Peel ginger and quarter the onion. Roast at 300 degrees for 1 hour to intensify flavors. Cool ginger and slice. Bone chicken and remove skin except from chicken breast. Add chicken bones, chicken skin ...

1. In a soup pot, bring the water, scallions, ginger, and salt to a boil. Add the chicken breasts and return to a boil. Skim well. Lower heat and simmer for 15 minutes. 2. Turn the burner off, cover ...