Inspired by the little-known and overlooked history of Asian cowboys in the American West, we throw together some pho powder-dusted bone marrow and grill it slowly over competition grade Red Oak and Mesquite hardwood coal (with lime leaf branches for added smoke flavor). Serve with thinly chopped onion and Watercress topping, a squeeze of of lime and some Baguette Crisps, if desired.
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