Friday, November 26, 2010

Vietnamese Food

During my time at RIT, I grew to love eating Vietnamese food, especially in the winter time. Having a hot bowl of pho was what we were always looking for when the wind chill was ridiculous. For a person that usually waits for her food to get lukewarm, I used to wallop my pho within minutes of it reaching the table. Oh how I miss those days.

I was at Takashimaya with a colleague looking for things to buy for the destitute that we would visit that week in a home for our corporate responsibility program and we ran out of time to actually catch a good meal, since we started at the Daiso in ION. Further adding to that, having a meal at the ION foodcourt isn't the cheapest thing in the world; we also couldn't find what we were looking for at that Daiso (still prefer the IMM and Plaza Singapura Daiso as they have more variety) so with a hop and a skip we went over to Art Friend in Taka. Having not taken breakfast, after we finished up at Art Friend, I pestered my colleague to grab some food with me at the new food court (maybe not so new... I think about 1/2 year old).

The place is no longer as cluttered as before, but just as difficult to grab a seat. I saw Pho Hoa and I had been craving Vietnamese food for months ... so I went ahead and got me a bowl of Phở Chín, Nạm, Gầu, Gân, Vè Dòn and Chả Giò. The pho came in a big bowl and was nice, although I've had nicer around town, but I can't complain. The accompanying garnishing was on the stingy side. The disappointment that I had was that they did not give the sweet sauce or the proper chilli sauce to go with the Pho, nor was there a selection of it at the stall itself; so I helped myself to some chilli padi. The Chả Giò wasn't as nice as I expected it to be... a bit on the soft side.

For a nice
Chả Giò recipe see Rasa Malaysia's Vietnamese Spring Roll recipe. You can also check out this Vietnamese Beef noodle soup recipe.

Chả Giò - A kind of spring roll (sometimes referred to as egg roll) – deep fried flour rolls filled with pork, yam, crab, shrimp, rice vermicelli, mushrooms ("wood ear" variety) and other ingredients. The spring roll goes by many names - as many people actually use (falsely) the word "spring roll" while referring to the fresh transparent rice paper rolls (discussed below as "Summer Rolls"), where the rice paper is dipped into water to soften and then rolled up with various ingredients. Traditionally these rolls are made with a rice paper wrapper but in recent years Vietnamese chefs outside of Vietnam have changed the recipe to use a wheat-flour-based wrapper.

Phở Chín, Nạm, Gầu, Gân, Vè Dòn - Noodle soup with brisket, flank, tendon, fatty, and crunchy flank.

Ah, I just remembered before my experience at Pho Hoa, I did have vietnamese pho in a bowl. I don't exactly remember where I found this instant noodle, but it was a pretty good quick fix. Some may find this a bit on the salty side, but it warmed my tummy up on a cold rainy day in the office!

1 comment:

Satellite said...

i also like to add sriracha sauce to my pho, but i'll leave the hoisin sauce out.