Vietnamese restaurants, part 5.5
Nov. 25th, 2015 06:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
petardierYesterday, John and I and two coworkers went to My Sister's Crawfish, which I described in part 5 of this series. This time, I had the Bun Rieu soup. I had previously described this as "crab stock, crab meatballs, noodles, etc." One of the etc bits was fish meatballs, another was blocks of what initially appeared to be dark red jello. John was able to identify them as blood pudding. I've never been a fan of blood pudding, but I have to admit it's more the idea than the taste. Not wishing to be shamed in front of the coworkers, I summoned up my courage and tried it(finished it too). Kind of bland and flavorless actually (but still made out of blood!). Overall though, the Bun Rieu was was good and really hit the spot on a cold day.
My favorite here remains the Bun Mam. The combination of seafood plus pork slices gives the soup a wonderful flavor I haven't encountered before.
One of the coworkers confessed to getting her Vietnamese soups with a side of peanut sauce (the kind used on fresh rolls). John was horrified (not actually offended though) and thought this was a most improper use of peanut sauce. It seems he does not believe in crossing the culinary beams. The coworker comes from a country where peanuts or peanut sauce are used very commonly and couldn't see the objection.
My favorite here remains the Bun Mam. The combination of seafood plus pork slices gives the soup a wonderful flavor I haven't encountered before.
One of the coworkers confessed to getting her Vietnamese soups with a side of peanut sauce (the kind used on fresh rolls). John was horrified (not actually offended though) and thought this was a most improper use of peanut sauce. It seems he does not believe in crossing the culinary beams. The coworker comes from a country where peanuts or peanut sauce are used very commonly and couldn't see the objection.
