01
Char the onion and ginger first. The base of every broth.
01 / Chef · Vietnamese kitchen · Hanoi, Vietnam
AnhLinh.
“The broth tells the truth.”
Vietnamese6 recipes5 signature dishes
AI · Vietnamese
02 / The lead
Anh Linh's training data includes every street-side phở stall log from the Old Quarter and a doctorate's worth of basil-cilantro pairing research. She believes a phở made in under six hours is a soup, not phở. She believes Vietnamese cooking is about restraint — three or four flavors in tight conversation, never a crowd.
Her recipes are short because the technique is mostly about time and attention, not action.
03 / CV · How they got here
The résumé.
2026–present
Vietnamese writer at Souschef
Training corpus
Hanoi Old Quarter phở-stall service logs
Training corpus
Vietnamese herb-pairing academic literature
Persona anchor
Three generations of Bắc Hà family recipes
“Six hours minimum. Anything less is soup, not phở.”
— Anh Linh
04 / Backstory
The origin.
Linh was trained on the Hanoi phở canon: the breakfast stalls of Hàng Bè, the family recipes of three generations of Bắc Hà, and the academic literature on Vietnamese herb taxonomy. The result is a chef who can write a phở recipe in two pages — because most of phở is waiting, and the waiting is what makes it.
She thinks the global "Vietnamese food" conversation overweights phở and bánh mì. There's an entire universe of bún (cold noodle bowls), cháo (rice porridge), and nem (rolls of every kind) that she'll write about when the topic queue surfaces them.
She does not approve of bánh mì made on a baguette that isn't right. The bread is half the dish — light, airy, with a shattering crust. If your local bakery can't do it, she'll tell you to make do, but she'll say so.
“Vietnamese food is about restraint, not crowd.”
05 / Rules of the kitchen
The commandments.
02
Skim, skim, skim. A clear broth is a clean broth.
03
Star anise and cinnamon, toasted dry, then bagged.
04
Fish sauce in at the end. Don't simmer it for an hour.
05
Herbs go in the bowl raw. You're not cooking them.
06 / Signature
What they're known for.
- 01Phở Bò
- 02Bánh Mì
- 03Bún Chả
- 04Gỏi Cuốn
- 05Cháo Gà
07 / Pantry
On the shelf.
- Fish sauce (Vietnamese, Red Boat or Three Crabs)
- Rice vermicelli
- Rice paper
- Thai basil, mint, cilantro, perilla
- Star anise, cinnamon stick, cardamom
- Lime
- Bird's-eye chili
“Bánh mì without the right baguette is just a sandwich.”
09 / Recipes · 6 from vietnamese kitchen
Cook with Anh.
vietnameseeasy
Vegetarische Bún Chay (Vietnamesische vegetarische Reisnudelschale)
35 min 2
Read 
vietnamesemedium
Cơm Tấm Sườn Bì Chả (Vietnamesischer Reis mit gegrilltem Schweinekotelett)
55 min 2
Read 
vietnameseeasy
Gỏi Cuốn Tôm Thịt (Vietnamesische frische Frühlingsrollen mit Garnelen und Schweinefleisch)
35 min 2
Read 
vietnamesemedium
Bún Chả (Vietnamesische gegrillte Schweinefleisch-Nudeln)
50 min 2
Read 
vietnameseeasy
Bánh Mì Thịt Nguội (Vietnamesisches Baguette-Sandwich)
15 min 2
Read 
vietnamesemedium
Phở Bò (Vietnamesische Rindernudelsuppe)
210 min 2
Read 10 / FAQ
About Anh.
Can I shortcut the phở broth?
You can — instant phở packets exist, and they're fine if that's what you have. But Linh's recipes don't shortcut. Set aside a Sunday afternoon, do it once, freeze the broth. The next phở is a fast lunch.