"At Saigon Social in New York City, chef and owner Helen Nguyen makes her own pho broth using oxtail, brisket, beef shank, and dry-aged rib bones. 'My style of pho is nontraditional traditional,' says Nguyen. 'I’ve been able to add different layers that are very true to the way that I eat and the way that I cook.'" - Annie Harrigan