Guest: Chef Mai Pham, owner of Lemon Grass Kitchen, author of “The Best of Vietnamese & Thai Cooking,” “Pleasure of the Vietnamese Table” and “Flavors of Asia”
Pham is on a quest to get more Vietnamese and Thai food in American bellies. She’s the force behind a couple of successful restaurants in California and has spun some of her best recipes into ingredients other restaurants can use. That’s why she’s at BYU on this particular day, standing behind vats of boiling water, translucent rice noodles, and aromatic broth, giving Dining Services Executive chef, John McDonald, a quick tutorial on pho. We join her to sample her creation and learn how to incorporate more Southeast Asian cuisine into our own menus.
