Speaking of Mai Pham, I plan to make her bun bo Hue recipe tomorrow. This is a spicy pork and beef soup you rarely find in the average pho parlor--and if it is there, it's dumbed down for the Anglos.
Had some spicy bun bo Hue at my local Vietnamese place tonight, as it were. Made with beef, pork, and cha (slices of ground pork pie or meatloaf). We also had cha ca chien (little fish cakes) and ech xao sa ot (frog legs fried with chile peppers and lemon grass). As everything there, all of that appeared pretty authentic to non-expert me. The place is patronised mostly by the Vietnamese.
They have Thai-produced Squid brand fish sauce on the tables; it tastes nice to me.
Victor
Our favorite Vietnamese place here in Seattle (Tamarind Tree, for you locals) serves good bun bo Hue. Their version comes with blood cube, which can be a little offputting for some.
Our favorite Vietnamese place here in Seattle (Tamarind Tree, for you locals) serves good bun bo Hue. Their version comes with blood cube, which can be a little offputting for some.
The local Vietnamese place here serves several dishes with little huyet heo (pig's blood) cubes. The blood is almost devoid of any taste and has hardly any texture, either. It seems completely pointless.
