Vietnamese restaurants, part 5

[petardier]

The 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.

Comments

[ruthling.livejournal.com]

that sounds really nice!

[weegoddess.livejournal.com]

I keep thinking that there are blogs that would love to have you write about such things for them.

[petardier.livejournal.com]

I don't think I have a calling as a food writer, but I do want to be sure I remember what's good about all the Vietnamese places I'm trying with John. Also, I want to record where I've been "doing it wrong" since the correct way of eating these dishes may well be tastier or more practical.

Also, I like sharing the knowledge of what is good at these restaurants. It would be hard to figure it out without a lot of research and base knowledge - both of which John has been generous in sharing with me.