Run through Andrew Le’s kaleidoscopic mind, Vietnamese dishes can end up far yonder of their straitjacketed rules. That’s how you find yourself with tender sheets of 12-hour braised beef brisket, sautéed sprouts and a Thai basil chimichurri (Get it? Deconstructed pho?) inside a freshly grilled baguette, all to be dunked at will into the accompanying cup of steaming pho broth. Hot, juicy, crispy, crunchy—it’s all there.
Multiple farmers’ market locations, thepigandthelady.com