My Cart


Lucky Peach Issue 19



The PHO Issue
144 pages, 213mm x 262 mm

After seventeen issues that were not about soup, Lucky Peach is back to its roots, bringing you pages and pages and pages of information about hot broth and slippery noodles. This time around they've set their sights on pho, everyone’s favourite way to get their USDA- recommended allowance of star anise and bean sprouts. Andrea Nguyen explored the soup’s his­tory and shares her research; Rachel Khong ate her way from Hanoi to Ho Chi Minh City and reported on the scene today. Interviews with pho shop owners from around the world and the often-heartbreaking stories of their journeys to success. There are non-pho recipes from Angie Hong, the first lady of Vietnamese cooking in Sydney, Australia, and pho recipes from Charles Phan, the San Francisco chef who vaulted Viet­namese cuisine to the national stage in the United States. And it wouldn’t be an issue ofLucky Peach if they didn’t dig deep, so they explored sa sung, the dried worm that’s been seasoning pho in Vietnam for decades, and assigned graphic designer and come­dian Walter Green the task of taste-ranking more than a dozen packets of instant pho. Everything you need to know about pho, all between two covers, including that the first part of this sentence does not rhyme.