NOTE TO BLOG VISITORS - I am not currently doing noodle restaurant visit reports, but focusing on diving more deeply into noodle research, so this blog will be updated less frequently. For the latest Asian noodle news, and features from external sources, follow
Friday, November 9, 2012
A Subterranean Food Court, A Bowl of Bun Bo Hue, And Another Round-eye Runaround
People who know such things will tell you that cubes of congealed pig's blood are one of the hallmarks of an authentic bowl of Bun Bo Hue, along with pig's knuckles, preferably whole and on the bone. I know from experience that Vietnamese restaurants will hedge on this in the U.S., even in the Little Saigon environs of San Francisco. Some, like Mangosteen, omit the pig's blood altogether; some, like Ngoc Mai will selectively omit the pigs blood if the bowl is headed for a guilao like me. Others, like Sao Bien and Ha Nam Ninh include the pigs blood as was meant to be, without misplaced concern for Western sensibilities. I had no clue as to the ethnicity of the Chowhound poster; would I be served the same bowl he or she had?
Pho Express serves a single size of soup, and I'm guessing my $7.95 bowl was between a "small" and "large" serving at a conventional pho emporium. The broth had a decent depth of flavor, though not particularly complex and only mildly spicy. It was also a little on the oily side. The noodles were thick, almost udon-sized, which I like, but alas, they had been cooked to death and were mushy (and a skimpy portion to boot). As far as the toppings went, Pho Express was most generous with the sliced pâté; there was also a reasonable amount of sliced rare beef, and what appeared to be bits of pig's knuckle (off the bone). And oh, yes, there was no pig's blood in my Bun Bo Hue. I had been given the round-eye runaround again.
Where slurped: Pho Express, International Food Court, Bush and Kearny Streets, San Francisco