So now, we make this bread—we call it clay-oven bread. We use it for a dish of naan and pâté, and we also use it to make sandwiches. Our french dip is served on it. We take prime rib, and we rub it with anchovy salt—it’s made by Red Boat, and it’s basically dehydrated fish sauce—and then a paste of black pepper, Chinese mustard, and palm sugar. We let it sit overnight, and then we smoke it. At Philippe’s, it’s all about that spicy mustard, so we have a horseradish cream that we make using heavy cream, prepared horseradish, and fresh horseradish. And then there’s a side of pho broth.
From “Vietnamese French Dip” by Bryant Ng for Lucky Peach; Art by Gaea Woods
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