Hey, everyone, Dan here with another sportful reheat for you, and this one we're bringing to you in memory of the acclaimed chef Charles Van, who recently died at the age of 62.

I was so sorry to hear that he passed away. I was so glad that I got the chance to meet him and interview him in person.

He really popularized modern Vietnamese cuisine in America. He was instrumental with his restaurant The Slanted Door, which has locations in San Ramon,

Napa, and in France.

And I just remember him as being a guy who, like, was super knowledgeable, super passionate,

but also just no BS.

Like if I said something that was wrong or made it sense, he would just, like, shoot me down.

He's also the guy who taught me that in Vietnam, at a fuzz shop, you could ask for like extra beef fat, like a beef fat floater on top.

Like, I just, I still, I want to go to Vietnam just to do that. I really enjoyed getting to meet Charles in person.

He was generous and genuine, and I really will miss him. This episode also includes some pretty hardcore nerding out on the science of slurping noodles.

It's a good one.

This is an episode that I think back on all the time.

Now, remember, there's a Sporkful you'd like us to pull out of the deep freezer and reheat.

Please let us know.

Send us an email or voice memo to hello at sporkful.com.

Include your first name, location, which episode you'd like us to reheat and why.

Thanks so much and enjoy.

Taste the broth, see if you like it.

If you could always add more stuff to it, never puts hoistons in there.

Most white people, they pour the hoistens right over and they kill my broth.

This is chef Charles Fahn.

He's probably the most famous Vietnamese American chef in the country.

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