Jimmy Tu has been exposing Vietnamese food to New Yorkers for years through Tigerland and his new restaurant, Bunker. This week on The Main Course, Patrick Martins invites Jimmy into the studio to talk about different regional cuisines of Vietnam, and the origins of Vietnamese standards like pho and bánh mí. Hear how street food in Ho Chi Minh City is made using the freshest ingredients, and what that means for the population’s overall health. Find out how Jimmy sources in order to mimic the freshness of the food in Ho Chi Minh City! Tune in to hear Patrick and Jimmy talk about simplicity in Bunker’s food, and why every dish needs doesn’t need to experiment with flavor and taste. Hear about Bunker’s location in Ridgewood, Queens, and how its industrial landscape provides a level of freedom that many restaurants don’t get to experience. This program has been brought to you by Hearst Ranch. Music has been provided by Pamela Royal.

“The origins of pho are uncertain. Most people believe it comes from the Vietnamese trying to cater to the French.” [7:50]

“I don’t think Vietnamese food is represented very well in New York City because there isn’t a huge Vietnamese population here… In other cities, they cater to Vietnamese tastes, but here it’s all pretty standard.” [14:30]

Jimmy Tu on The Main Course