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Eye Candy: Duck Pho with Seared Foie Gras

Elena North-Kelly

Elena North-Kelly

September 24, 2014


Leah Cohen's Duck Pho with Seared Foie Gras

Leah Cohen first rose to fame as a Top Chef contestant, but she proved her culinary chops with the opening of the New York Times two-starred Pig and Khao, where she serves contemporary iterations of the foods from her mother’s native Philippines. For her Beard House dinner this summer, Cohen designed a menu to showcase cuisines from several Southeast Asian countries. One of the locales on her culinary tour was Vietnam, with this show-stopping duck pho with seared foie gras. Silky, rich, and intensely flavorful, this traditional Vietnamese noodle soup was a hit with Beard House diners, pho sure

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Lena Shamoun.

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.