Who: Hoang Tra My and Chuong Sy Chi
What: Vietnamese tofu
Where: Mo village in southeastern Hanoi, Vietnam
In the southeast of Hanoi, not too far from the banks of the Red River, there's a little village famous for its tofu. Bags of soybeans grown in Russia, the U.S,, and China come in, and wrinkly blocks of rich, flavorful tofu leave by the wide-mouthed basketful for restaurants, wet markets, and street corners around the city.
Yes, you read that right: Tofu can be fragrant and delicious — no marinades, sauces, or other cover-ups needed — when it's made the Vietnamese way. Here's how they do it.