Danny Bowien’s Hanoi-Style Breakfast Pho


Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Chef Danny Bowien, who made his name with his bold take on Chinese food, served this pho as part of a breakfast menu at Mission Cantina in New York City. Bowien believes the flavor goes flat if the broth is cooked too long, so he simmers it for only a short time after bringing it to a boil.