Translated literally as rice noodles and beef, bun bo is a Vietnamese classic in which what you’re promised is what you get…and a heck of a lot more given its layers of nuanced complexity.
This is essentially orange-glazed duck with the crispiest skin you’ve ever experienced. Surprisingly straightforward to make. And even easier to accept the accolades for afterward.
A French approach to rib eye infused with butter and Cognac that’s embellished with a quick pan sauce that’s both classic and classy. Voila.