When I smelled the suon nuong, or pork chops, however, everything changed. Marinated in garlic, sugar, fish sauce and shallots, they gave off an intense aroma of fat and caramelization, one I couldn’t turn away from. So I ordered to-go — suon nuong on a mound of rice, with rau muong and sliced cucumbers — and carried the plastic foam box to my fifth-floor oasis, where I ate in utter bliss.
Source: NewYork Times
Source: NewYork Times
