LARRY'S  STUDIO

Artist Statement:
I make a clay version of Pho. It is a bowl of noodles, beef, and egg filled with broth and some onions. The taste is light, delicate, a bit sour from lemon, refreshing of herbs, chewy from medium-rare beef, and creamy of an egg. It is found in North Vietnam in the mid-1880s.
It is told there are 2 Chinese settlers selling rice noodles with chicken broth. During that time, French people also introduce Pot au Feu and the way to eat rare beef to Vietnamese cuisine. Finally, we put them (the broth and beef from French, and noodles from Chinese) together to have the first Pho. Then, It is developed and popularized during the 20th century. I like it because it is delicious and the dish I used to grow up with.