Preparing Broth in Ho Chi Minh City
Overcast midday light washes over a cramped street-side noodle stall in District 1, where the air hangs thick with steam. A vendor in a faded yellow raincoat stands behind a stainless steel counter, ladling broth into a stack of white ceramic bowls. To the left, a rusted metal shelf bracket supports a chaotic arrangement of chipped enamelware and glass drinking vessels, their surfaces marked by years of use. Dried drips of chili oil stain the rim of a nearby pot, while a cluster of small spice jars sits precariously on the edge of the prep table.
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