![How Chef Helen Nguyen Uses Dry-Aged Beef to Make Some of NYC's Best Pho — The Experts](https://thesmokingchair.com/wp-content/uploads/2024/01/How-Chef-Helen-Nguyen-Uses-Dry-Aged-Beef-to-Make-Some-of-NYCs-Best-Pho-—-The-Experts-300x168.jpg)
How Chef Helen Nguyen Uses Dry-Aged Beef to Make Some of NYC’s Best Pho — The Experts
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.