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!
Hue style spicy noodle soup with tendon, sliced pork ball, and blood cubes. $7.25 Little Saigon, South San Francisco CA
Hadn’t had this type of soup before but I really liked it! The broth was rich abd amazing and the ingredients were different enough to make it interesting. I will say that there were a lot of blood cubes in there – too many for me to comfortably finish. But the tendon and pork balls were yummy enough to finish.
Not much going on today. Just another day of training at work, hitting the gym afterward and I have to remember to swing by Walgreens for some hairspray. Other than that, I’ll prolly just catch up on DVR. I should start thinking about what I’m going to pack for Ohio. It’s gonna be in the 40’s, EW! It’ll be fun to see Codes though. Not looking forward to all the food and drinks though so close to the cruise, bad timing.
This soup is very rich and kinda too salty! The beef tongue is fall-apart tender and so tasty as are the root vegetables, but the broth is super soy flavored, smoky, and salty. I’m not sure where the tendon terrine is in there. I would imagine that a tendon terrine with just melt in such a hot soup.