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This is One of Chef Helen Nguyens Favorite Rooms in the World #shorts

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At NYC’s Saigon Social, chef and owner Helen Nguyen makes her own pho broth using oxtail, brisket, beef shank, and dry-aged rib bones that she butchers at Pat LaFrieda Meat Purveyors' warehouse every 10 days. The meat is used in dishes like oxtail fried rice, shaken beef steak, and more.

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