While the vegetables are cooking whisk together the beef broth, soy sauce, corn starch, sesame oil, brown sugar, rice wine ...

Retain the broth, and add the washed rice to it. Stir and add the saffron, then cook until all the liquid is evaporated. Cover and steam for about five minutes open. Add the potatoes and roasted ...

To make the broth, heat the oil in a large frying pan and add the onion, garlic and celery. Cook for 2–3 minutes, then add the tomatoes (if using), thyme and rice and cook for a further 2 minutes.

Shaking Beef, Banh Mi, Lemongrass Chicken, and More of Charles Phan's Best Recipes Charles Phan's chicken pho recipe is comprised of homemade chicken bone broth, chicken meat, and rice noodles.

Gon chow ngau ho – dry-fried beef rice noodles – is a beloved dish in Hong Kong, where you can find it anywhere from food stalls to high-end restaurants. “Dry-fried” doesn’t mean the ...