How a Vietnamese Master Chef Uses Dry-Aged Meat to Make Some of NYC’s Best Pho — The Experts

At NYC’s Saigon Social, chef and owner Helen Nguyen makes her own pho broth using oxtail, brisket, beef shank, and dry-aged rib bones that she butchers at Pat LaFrieda Meat Purveyors’ warehouse every 10 days. The meat is used in dishes like oxtail fried rice, shaken beef steak, and more. For more food and restaurant news, sign up for our newsletters: Credits: Producer: Daniel Geneen Directors: Daniel Geneen, Murilo Ferreira Camera: Murilo Ferreira, Nick Mazzocchi, Daniel Geneen Editor: Howie Burbidge Executive Producer: Stephen Pelletteri Supervising Producer, Operations: Stefania Orrù Supervising Producer, Development: Gabriella Lewis Audience Engagement: Avery Dalal ---------------------------------------------------------------------------------------------------------- For more episodes of ’The Experts’, click here: Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now!