

16

"I tried Chef Yia Vang’s galabao, massive buns the size of grapefruits stuffed with ground pork, spices, and a halved hard-boiled egg; the recipe comes from Vang’s mom, who rolls the pork with garlic and ginger and expertly wraps the meat and egg in a pillowy bun made with tapioca, rice, and wheat flour. What really elevates the dish is the ever-so-sweet dough that tempers every spicy, savory bite, and Vang’s herby, punchy hot sauces—smear the bao with crunchy chili oil or hot pepper sauce for the best experience." - Justine Jones