Vietnamese restaurants, part 3
Aug. 31st, 2015 10:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
petardierGot take out food from Ba Le (1052 Dorchester Ave Dorchester) on Friday with John, my Vietnamese coworker. The dish of the day was bahn cuon. This is ground beef wrapped up in wide rice noodles, topped with sprouts, fish sauce and chunks of Vietnamese cold cuts.
The woman preparing this dish for us at the take-out counter used a small Chinese-style cleaver. While she cut up the beef rice noodles and the cold cuts, she was frequently NOT looking at her hands. I wanted to say something, but figured it would be better not to distract the person with the rapidly moving chopper.
John eats this by putting the cold cut chunks in the lid of the take-out tray. He then pours the fish sauce over the what's in the bottom of take-out container. He recommends eating from the bottom of heap of food to make sure each bite gets an adequate amount of sauce.
The woman preparing this dish for us at the take-out counter used a small Chinese-style cleaver. While she cut up the beef rice noodles and the cold cuts, she was frequently NOT looking at her hands. I wanted to say something, but figured it would be better not to distract the person with the rapidly moving chopper.
John eats this by putting the cold cut chunks in the lid of the take-out tray. He then pours the fish sauce over the what's in the bottom of take-out container. He recommends eating from the bottom of heap of food to make sure each bite gets an adequate amount of sauce.
