Chef Jimmy Ly is the executive chef and owner of Madame Vo and Monsieur Vo, two critically acclaimed, elevated homestyle Vietnamese restaurants in New York City's East Village. 

Born and raised in Queens, New York, Ly grew up around food, eventually working with his parents to open and run their beloved Chinatown bánh mì shop, Paris Sandwich. Ly recently published his first cookbook with partner and collaborator Yen Vo. The cookbook features more than the 75 recipes from their families and a deep dive into Ly's love and appreciation for the amazing city of New York and also a love letter to his wife Yen (AKA Madame Vo). You can learn more about the book HERE! 

Broth Cooking Hacks

Roast Your Ingredients First

For a deeper flavor, roast bones (chicken, beef, etc.) and vegetables (like onions, carrots, and garlic) in the oven at 400F for about 30 minutes before simmering. This brings out caramelized flavors in your stock. 

Use Cold Water to Start

Always start with cold water when making stock. Cold water helps draw out more flavor from bones and vegetables, giving you a clearer, tastier broth. 

Simmer, Don't Boil

Boiling can make stock cloudy and overcooked. Keep it at a gentle simmer to get a clearer, more refined broth. This also allows flavors to blend better. 

Skim Often

As the stock simmers, foam will rise to the surface. Skim it off occasionally for a cleaner-tasting broth. 

Fresh Herbs at the End

Toss in fresh herbs like parsley or thyme in the last 20 minutes of cooking for a fragrant finish without overwhelming the stock.