The Anatomy Of A Dish: Renkon Saigon’s Jesse Grasso’s No-Broth Ramen | Vietcetera
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The Anatomy Of A Dish: Renkon Saigon’s Jesse Grasso’s No-Broth Ramen

Renkon Saigon’s Chef Jesse Grasso learned to cook in Canada at restaurants like The Black Hoof and Supermarine. There, he also got his first exposure to Japanese food at a chef’s hangout called Gyoza King. He prepares for us a variation on ramen, a mazemen, that replaces the soup with a sauce.

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