To make this one-pot meal at home, we’d need to figure out a way to build a broth as clear
and beefy as the South Asian original but in a fraction of the time—no bones about it.
Test cook Bridget Lancaster demonstrates how to
make Vietnamese Beef Pho at home. Finally, test cook
Becky Hays uncovers the secrets to making the
best Singapore Noodles.
The trademark of this Hong Kong stir-fry is its bold curry flavor, but all that curry powder creates a dusty texture. Time for a little innovation.
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