Vietnamese restaurants, part 5
Oct. 20th, 2015 11:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
petardierThe weather has turned colder, so John and I decided that soup was the way to go.
We went to My Sister's Crawfish (272 Adams St, Dorchester). I had Bun Mam, fish stock soup with noodles, shrimp, pieces of fish, calamari bits, and slices of pork. John had Bun Rieu, crab stock, crab meatballs, noodles etc. These are the two dishes that John regards as the specialties of this place. He doesn't think the crawfish here are anything special. Bun, by the way, is the name of the type of thin rice noodles used in the soup. Along with the soup, we were given a plate heaped with with shredded cabbage, bean sprouts, mint leaves, and more. John shoveled supplementary veggies into his bowl and I did likewise. John is of the opinion that the added veggies are a vital component of the soup. I think I could have enjoyed the soup without them, but they were certainly good in the soup. I'm not sure I've had a soup before where uncooked vegetables were a component. The pork slices in the Bon Mam give the soup an added richness that is quite special.
I'm going to have to go back and try the Bun Rieu at some point.
We went to My Sister's Crawfish (272 Adams St, Dorchester). I had Bun Mam, fish stock soup with noodles, shrimp, pieces of fish, calamari bits, and slices of pork. John had Bun Rieu, crab stock, crab meatballs, noodles etc. These are the two dishes that John regards as the specialties of this place. He doesn't think the crawfish here are anything special. Bun, by the way, is the name of the type of thin rice noodles used in the soup. Along with the soup, we were given a plate heaped with with shredded cabbage, bean sprouts, mint leaves, and more. John shoveled supplementary veggies into his bowl and I did likewise. John is of the opinion that the added veggies are a vital component of the soup. I think I could have enjoyed the soup without them, but they were certainly good in the soup. I'm not sure I've had a soup before where uncooked vegetables were a component. The pork slices in the Bon Mam give the soup an added richness that is quite special.
I'm going to have to go back and try the Bun Rieu at some point.
