Born and raised in the United States, Andrew Le - head chef and founder of The Pig & The Lady - has always held a deep connection to Vietnamese cuisine.

His culinary journey, which included reaching the semifinals of the James Beard Foundation's "Rising Star Chef" competition and studying at the Culinary Institute of America in New York, fueled his dream of introducing the simple, yet flavorful, Vietnamese dishes his mother used to cook to American diners.

In 2013, Andrew turned that dream into reality by establishing The Pig & The Lady, a restaurant specializing in Vietnamese cuisine, in the vibrant culinary landscape of Hawaii.

Like most Vietnamese restaurants abroad, The Pig & The Lady offers diners the chance to savor the classic flavors of pho. Among the restaurant's offerings, the duck pho stands out as a dish that Andrew has meticulously perfected.

The duck used in this dish comes from Mary's Ducks, a premium supplier known for its high-quality poultry. The chefs at The Pig & The Lady carefully debone the duck and slice the meat into thin, tender pieces.

The duck breast is cooked until it retains a pink center, while the bones are simmered for eight hours to create a rich and flavorful broth entirely derived from duck. To further enhance the flavor, the duck fat is incorporated into the broth, giving it a depth and richness that is sure to satisfy those who enjoy a hearty pho.

Before serving, a poached egg yolk is placed on top of the pho, adding not only a visual appeal but also a silky texture that enriches the overall flavor of the dish.

Many international diners have praised the duck pho for its unique, yet balanced, flavor profile that doesn't overpower the palate. Each bowl of this carefully crafted duck pho at The Pig & The Lady is priced at around 20 USD (500,000 VND), offering a taste of Vietnam with a luxurious twist.

Do An