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It’s hard to believe that Charles Phan’s hot-and-sour soup uses less than a dozen ingredients. The celebrated San Francisco chef’s soup is undeniably complex and tastes like a dish that requires both an abundance of time and specialized culinary skills to make. But just like all the recipes that appear in Phan’s definitive new cookbook, Vietnamese Home Cooking, this soup is easily attainable for the average home cook. Try making it first for a restorative post-holiday meal, then revisit the recipe to serve as a starter at a Phan-inspired Vietnamese feast down the road.
Add more flavor to the soup by garnishing it with toasted garlic. Here’s how Phan suggests you do it.
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