In this episode of podcast "Raw Boiled Congee 3: Revelations From Eating Pho" from Times Museum Guangzhou, Toronto-based artist Alvin Luong contributed his mother's Vietnamese beef pho recipe, and curators Tan Yue and Yang Tiange followed Alvin's teaching in Guangzhou and Beijing, respectively. The three cities from the south and the north have different ingredients that can be bought. They are made on the spot and improvised. The Pho that is made is mixed with the flavors of each place and everyone's imagination of pho. As Alvin said, "as long as you believe this is pho", and this confusion may be the essence of Pho. In the process of waiting for the beef bone broth to finishin cooking in the pot, we played the fine tradition of the art institution dubbed "Liao Zhai" and boiled the soup with friends to talk about Vietnam with our friends.
播客“生滚粥”作为以美食命名的栏目，终于失足哦不，涉足美食节目了。这一期在多伦多的艺术家梁超洪（Alvin Luong）贡献出妈妈的越南牛肉河粉配方，策展人谭悦和杨天歌分别在广州和北京跟随Alvin的教学来烹饪。三个天南地北的城市，能够买到的食材不尽相同，就地取材、即兴发挥，做出来的牛肉河粉也揉杂了各地的风味和各人对pho的想象。正如Alvin所说“as long as you believe this is pho”，而这种揉杂也许才正是Pho的精髓所在。在等待牛骨汤出锅的过程中，我们发挥被戏称为“聊斋”艺术机构的优良传统，和朋友们牛骨煮汤话越南