Vietnamese Lily Tran is most influenced by her mother’s cooking techniques

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The Pittsburgh Post-Gazette did a piece on Lily Tran, a Vietnamese chef from Soba. The article looks at the influence of Lily Tran’s mother on her cooking techniques.

Her mother, La, who was born in northern Vietnam, had the reputation of being the best cook in the family. But she doesn’t tell her daughter what to do or not do in the kitchen. “She gives me more life advice than anything,” Ms. Tran says. “She figures I already know how to cook, although if she thinks I could be doing something better, she is not shy about saying it.” 

Mom knows best: Her pho, which is a northern Vietnamese-style pho made with beef, is the best. She would make the broth from beef bones, season it well and let it simmer. It’s a two- or three-day process, and I would watch her make it. My mother, who learned to cook from my grandmother, has been cooking as far as I can remember. She would make things like pho, summer rolls, rice noodles at family get-togethers. Source: Pittsburgh Post-Gazette.

Chef Lilly Tran at Soba in Pittsburgh. (Source: Steve Mellon/Post-Gazette)
Chef Lilly Tran at Soba in Pittsburgh. (Source: Steve Mellon/Post-Gazette)

Read more here: http://www.post-gazette.com/life/food/2017/05/09/Lily-Tran-executive-chef-Soba-Mothers-day/stories/201705100012