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How Chef Helen Nguyen Uses Dry-Aged Beef to Make Some of NYC's Best Pho — The Experts Analytics Table

Income Estimates for How Chef Helen Nguyen Uses Dry-Aged Beef to Make Some of NYC's Best Pho — The Experts

Based on this YouTube video's total view count of 803K views and industry-standard rates, the estimated total earning is $562 - $1.60K through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

About How Chef Helen Nguyen Uses Dry-Aged Beef to Make Some of NYC's Best Pho — The Experts

Explore How Chef Helen Nguyen Uses Dry-Aged Beef to Make Some of NYC's Best Pho — The Experts with 803,137 views, 12,884 likes, and 485 comments. Experience the impact of this video content that has captured audience attention.

At NYC’s Saigon Social, chef and owner Helen Nguyen makes her own pho broth using oxtail, brisket, beef shank, and dry-aged rib bones that she butchers at Pat LaFrieda Meat Purveyors' warehouse every 10 days. The meat is used in dishes like oxtail fried rice, shaken beef steak, and more. For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s Credits: Producer: Daniel Geneen Directors: Daniel Geneen, Murilo Ferreira Camera: Murilo Ferreira, Nick Mazzocchi, Daniel Geneen Editor: Howie Burbidge Executive Producer: Stephen Pelletteri Supervising Producer, Operations: Stefania Orrù Supervising Producer, Development: Gabriella Lewis Audience Engagement: Avery Dalal ---------------------------------------------------------------------------------------------------------- For more episodes of 'The Experts', click here: https://trib.al/C0ssRu9 Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 vietnamese soup pho

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