In this 2011 Deep Plate exercise, Executive Chef Stephen Spyrou from The Kitchen at W26 in Dayton, Ohio created this beautiful deconstructed Pho Bo.
Plated on Tafelstern Essentials, it contains sliced beef tenderloin under a Thai noodle salad with Serrano, bean sprouts, cilantro, basil, and a sesame lime vinaigrette with beef consommé and Sriracha sauce.
Get more inspiration in the new
BauscherHepp Design Guide.
