In Little Saigon, modest fortunes have been made on spring rolls alone. Entire legacies have been decided by the buttery crunch of a warm baguette. Diners anoint only the most exacting items: ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. In Little Saigon, modest fortunes have been made on spring rolls alone.

Roy Choi learns the secrets to making the braised pork belly and egg dish, Thit Kho. Roy Choi goes to Hawaii Supermarket in San Gabriel with Uyên Lê, chef and owner of Bé Ù Vietnamese restaurant, and ...