What's that you're eating?

sgt1372

Platinum Member
Joined
Oct 16, 2018
Messages
3,157
The best bowl of Bun Bo Hue (a hearty and filling North Vietnamese Beef Noodle Soup) served in my area.

It beats the heck out of South Vietnamese Pho for both substantance and flavor.

It always contains a crosscut section of a beef shank w/the meat falling off the bone, cubes of congealed beef or pig blood and lots of other cuts of meat w/a flour (not rice) based noodle in a slightly spicy beef broth. The condiments provided for Bun Bo Hue are a bit different than for Pho with cabbage offered in addition to bean sprouts and fresh mint (instead of Thai basil); a section of lime, pieces of jalapeno and some cilantro remain the same.

If you find it on the menu at a Vietnamese restaurant, give it a try. It's hard to find a bowl that is well made. You'll know the difference when you see/taste it.

ZOF72Mj.jpg
 
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WValtakis

Engraving, Ti anodizing, regrinds and mods
Knifemaker / Craftsman / Service Provider
Joined
May 29, 2004
Messages
17,254
Any of you guys use a sous vide to cook with?

Last night was tri-tip tenderloin, sous vide then a quick sear on a scorching hot grill. I season the meat and let it sit for about 8 hours in the fridge before cooking. Sitting for 8 hours and sous vide = melt in your mouth.
That's the only way we cook meat nowadays, comes out perfect every time😎

Snack time...
Screenshot_20220111-101206_Gallery~2.jpg
 
Joined
Dec 6, 2020
Messages
1,024
The best bowl of Bun Bo Hue (a hearty and filling North Vietnamese Beef Noodle Soup) served in my area.

It beats the heck out of South Vietnamese Pho for both substantance and flavor.

It always contains a crosscut section of a beef shank w/the meat falling off the bone, cubes of congealed beef or pig blood and lots of other cuts of meat w/a flour (not rice) based noodle in a slightly spicy beef broth. The condiments provided for Bun Bo Hue are a bit different than for Pho with cabbage offered in addition to bean sprouts and fresh mint (instead of Thai basil); a section of lime, pieces of jalapeno and some cilantro remain the same.

If you find it on the menu at a Vietnamese restaurant, give it a try. It's hard to find a bowl that is well made. You'll know the difference when you see/taste it.

ZOF72Mj.jpg

From your great post, anyone can see that it's not just food. There's a whole story here. I love it. Hence, the heart eyes. 😍
 

The Amazing Virginian

Gold Member
Joined
Feb 24, 2010
Messages
8,457
It's my most culinarily favorite time of the year. The time of the Sumo Citrus harvest. It's a giant mandarin, about the size of a softball. Ugly as hell. VERY thick peel which comes off ridiculously easily. The vast majority have no seeds. And words cannot describe how sweet and juicy they are. Only available (at least around here) in January and early February. They've only been on the market a few years. They are kind of spendy, but oh are they worth it! I grew up in Florida around citrus farms - one of my high school friend's family owned a huge one. I used to think that Honeybell Tangelos were the best citrus in the world. And they're mighty fine. But these just destroy them. Not just my favorite citrus, not just my favorite fruit, not just my favorite produce, but my favorite natural food period. If you haven't enjoyed one or a hundred of these, you are missing out.

Sumo Mandarin.jpg Sumo Mandarin Peeled.jpg Sumo Mandarin Slices.jpg
 
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Richard338

Gold Member
Joined
May 3, 2005
Messages
2,896
Yep, I can imagine. Unprecedented success breeds many haters😁. But looks like those days are over, at least for a while. Will now be rooting for the Bucs to repeat...
Yes, don't hate me but I enjoyed the game. Although it wasn't as satisfying without #12 being on the losing end. I shouldn't have said anything, now TB will probably win...
 
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