Served with rice, tomato, carrot, cucumber, and sweet chili fish sauce. 62,000 VND
Hai Lua Food Countryside, Ho Chi Minh City VIETNAM
I’ve eaten a lot of Vietnamese grilled pork in my life and I’ll have to say that this was one of the best I’ve had. The pork was juicy and had SO much flavor, but wasn’t too salty like others I’ve tried. Noms!
Dining area at Hai Lua (aka the middle of the street). :)
Sweet and sour meatballs, fried rice, ham, kielbasa sausage, scrambled eggs, raspberry cream cheese pastry. Complimentary Best Western Hotel La Corona, Manila PHILIPPINES
For a complimentary breakfast buffet at a Best Western, I was impressed that they tried to have variety every morning. The food was ok, but they didn’t keep any of it very warm. The bacon was the best part because it’s cooked to order upon request to a waiter.
Crab and corn soup.
Mango juice and orange juice.
National Shrine of Saint Michael and the Archangels, Malacanan, Manila.
Assorted salumi served with roasted garlic, pickled radishes and onions, and coarse mustard. Incanto, San Francisco CA
I LOVE SALUMI! Boccalone (Chris Cosentino’s salumeria) makes some fine cured meats. They have a storefront in the SF Ferry Building, and Incanto also sold some of their products at the restaurant. The meats were SO tender and flavorful. I loved everything on the plate!
Served with warm baby leeks and truffle vinaigrette, broccoli rabe, pork stuffing, and pork jus. Incanto, San Francisco CA
I’m back! OK, I know I’ve been MIA and I apologize. Life has been hectic and I haven’t been able to adjust as quickly as I wanted to.
Anyway, it took the closing of Incanto to get me to blog today. Over the weekend, we celebrated a friend’s bday with the FINAL whole roasted pig dinner ever to be served at Incanto. It was a wonderful dinner and the food was delicious.
They brought out the whole roasted pork and it looked beautiful! I thought the gold leafed snout was a nice touch.
Our server carved the pig tableside. I was surprised that the body had actually been deboned prior to cooking so only skin and meat remained.
The meat was SO tasty, especially smothered in the pork jus.
I made sure to go back for plenty of the crispy skin.
The sides were also very good. The baby leeks were beautifully presented.
The broccoli rabe had a nice bitterness to them.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010, 2011
Roasted pork, fried whole garlic, kikurage mushroom, fresh green chives, quail egg, and chicken gravy (cooked ground chicken, chopped shiitake mushroom, chopped ginger, sesame oil, shredded red pepper). Ordered with extra pork and regular spicy. $11.25
Ramen Dojo, San Mateo CA
I’ve been on a ramen kick lately and this place has been one of the best I’ve visited! The soup is delicious and the chicken gravy is amazing. I don’t think I’ve ever had ramen where I’ve really noticed the chicken gravy before. It had an awesome chunky consistency and packed a lot of flavor. Maybe the gravy, if ever present before, was just been mixed into the soup at other restaurants. I’m not sure, but I feel like I’ve been missing out until now. Noms!
Everyone comes to this place for the ramen soups, but they also have a couple of snacks that are worth ordering. These boiled potstickers were really tasty. I usually like my potstickers pan fried, but I really didn’t miss the crunchy texture. This version had a lot of flavor especially with the delicious broth. $2.75
Ramen Dojo, San Mateo CA
Bun bo hue. Beef shank, pork hock, fancy pork and tendon in spicy lemongrass beef broth with round noodles. Accompanied by sprouts, lemon, jalapeno, basil, onions and cilantro. Medium $8 PPQ Beef Noodle House, San Francisco CA
Wow, this was really good! I loved the spicy broth and the mixture of ingredients. The last hue soup I experienced had blood cubes in it which is probably more authentic (I’m guessing), but I liked this version better. Blood cubes are a bit too rich more my taste. This broth had a deep, rich flavor that was brightened up a bit by the lemongrass. I could eat this for days!
Meh, I’ve never been a huge fan of fried rice by itself. Rice, for me, has always been something to dump the rest of your food on and to soak up the yummy sauces. It’s never been a stand alone entree for me; I can’t eat a bowl of fried rice all by itself. This fried rice tasted pretty good though, but they could have thrown in a bit more bbq pork.