“I started cooking when I first moved to Miami 10 years ago, just out of desperation for Vietnamese food.” Today Bon Appétit spends a day on the line with Tam Pham, chef and owner of Tâm Tâm and the Michelin Guide Florida 2024 Young Chef Award Winner.
“I started cooking when I first moved to Miami 10 years ago, just out of desperation for Vietnamese food.” Today Bon Appétit spends a day on the line with Tam Pham, chef and owner of Tâm Tâm and the Michelin Guide Florida 2024 Young Chef Award Winner.It's basically somewhere that Vietnamese goWe have a lot to do today, so let's get to work.here's a photo of the courthouse in front of us being built,They come frozen and already cubed up.
and it grows so well in South Floridaof dry ingredients in there.ensuring that the final product is not gonna be dry.You would start with the bottom side up.by this betel leaf stand on the side of the road,Hey, I have betel leaves in my backyard.My scallops just got here.I've ever had in my life, too.So the scallop dish is raw scallop, it's scallop crudo dish.which is a traditional Vietnamese dipping sauce,To me, Vietnamese food is also really bright and acidic.
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