Fresh Blood, Chicken Feet, and Lots of Rice Wine: Chef’s Night Out with The Hill Station

This episode takes us to the northwestern Vietnamese town of Sa Pa and a restaurant called The Hill Station, the region’s only restaurant serving traditional Hmong dishes. We join Danish owners Tommy Eggen and Soeren Pindstrup, along with head chef Giang Phay and a few friends, for a night sampling the best Hmong, Vietnamese, and French food in town. First, this motley crew hopped on motorbikes for the trip out to Chef Phay’s home village of Ta Phin for a home-cooked meal of fresh chicken blood with offal