As the creator of a web site whose very name extols the virtues of Asian food and bone marrow you might think I enjoy the latest trend in pho, the add-on of a roasted marrow bone. After all what’s more comforting than a bowl of beefy noodle soup? And what’s more sumptuous than a cross-cut roasted marrow bone, its cavity filled with meat butter?
Just because they are both good separately doesn’t mean they belong together though. Because I am at heart a gluttonous carnivore, I want to like the combination, but it’s just a ploy by restaurants to jack up the price of a humble noodle soup while feeding ravenous hordes of Instagrammers. (more…)
Sometimes an average restaurant banh mi is just what you need.
“I really want to try the Vietnamese sandwich,” Chef Dave, said as we wheeled into the parking lot of Elmhurst’s Pho Bac. He was pretty excited because there were baguettes stacked in the window, an unusual sight for midevening. Not wanting to dampen his enthusiasm, I didn’t trot out my theory that restaurant banh mi are passable at best compared to those from sandwich shops and delis.
As we were looking at the menu, I remembered something I wanted to try, call it a Vietnamese French dip. (I’m sure whatever blog I cribbed the idea from does.) In no sort order Chef Dave and I had each ordered a sandwich—classic pork for him and highfalutin steak for me—and a large bowl of pho tai. The latter is the most minimalist of the 10 or so beef noodle soups offered, containing little more than noodles and rare slices of beef. (more…)