But if the menu has bun dau mam tom when you go, you must order this popular dish from Hanoi, which involves a lot of crispy, crunchy, dippable bites. It features delightfully chewy clear noodles in a rich broth with things like shrimp, fried tofu, quail eggs, and squid. Its signature dish, hu tieu, is a Saigon-style noodle dish with roots in Teochew cuisine. If I had to pick only one restaurant to visit on a road trip detour, it would be Hu Tieu Mi Lacay Cho Lon. I could spend an entire weekend eating and shopping in the culinary playground that is Eden Center, the largest Vietnamese American commercial center on the East Coast. Carina Finn, commerce editor Bun Dau Mam Tom at Hu Tieu Mi Lacay Cho Lon Still, the fried apples-an unassuming side dish-were the star of my meal. ![]() I also experienced the single most complex plate of pork I’ve ever tasted: a cut of Ossabaw, a heritage breed descended from pigs released on Georgia’s Ossabaw Island in the 16th century, served with red-eye gravy and exceptionally creamy rice. They’re cooked in foie gras fat and practically melt when you take a bite. ![]() Brock is committed to preserving the culinary traditions of Appalachia, and the fried apples at Audrey are a clear example of his approach to food. So I made a beeline for his restaurant Audrey on my first night in Nashville. Chef Sean Brock is known for his obsession with heirloom produce, and his cookbooks changed the way I think about cooking and eating.
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