I eat pho -- chicken or beef -- almost every morning at the restaurant.
Few things say “family meal” like a roasted bird.
The eponymous “cups” in this recipe’s name denote equal parts soy sauce, sesame oil, and rice wine.
It packs a punch, it includes my beloved cilantro, and is so hot it makes you reach for a beer. I make it a lot to go with lamb as well as chicken.