Thread: An Com An Ca (Vietnamese)

Looks lovely ,great photos as usual Tommy what was the tab, I'm guessing upwards 2000?

Your food photos generally look great TC, but pork pho?

Noooooooooooooooooooo! It's all about the beef.

Originally Posted by david44

what was the tab

...B1,832...I forgot to mention that the service and food preparation were both exceptional...

Originally Posted by hallelujah

pork pho?

...chicken and shrimp alternatives are also available...

Thanks for the pics, TC. Looks delish.

From my knowledge of the language (which is little) :

An com = to eat
An ca = to eat fish; ca has that sign above the A which gives it a different tone (Vietnamese is a tonal language)

*****
I've tasted beef & chicken pho, not yet for pork or shrimp pho - makes me curious...

Originally Posted by hallelujah

Your food photos generally look great TC, but pork pho?

Noooooooooooooooooooo! It's all about the beef.

thais love it with the moo yaw, and the stickier noodles rather than the Viet style (obviously not all of them, just the ones i know)

gimmee the beef though, One thing about the Viets is they know their soup, and punji stakes

They didnt win it was a draw

Originally Posted by reinvented

gimmee the beef though, One thing about the Viets is they know their soup,

indeed but like any meat soup its the stock that is the secret. We have a local nooden soup we go to, the old man is chinky and he's retired now and his son has taken over but they make the stock from scratch daily with roast pork bone, been doing it that way for over 50 years - most nooden places just use powders etc. Beef Pho is primarily made from scratch which is why its so good imo.

^it depends on the resto, in my experience. If the resto specialises in pho (plus a few dishes only), then they make a large batch of stock everyday. If it's a resto with many items on the menu, they either use frozen stock or "pho cubes" - similar to Knorr cubes. The pho stock is laborious to make (lots of herbs/ spices) and takes hours to boil the meat/ bones. But the end product is sooo nice.

I miss the pho place near my aunt's place in Saigon. Steaming hot pho made fresh every morning, for ordinary folks. Plastic tables and chairs - part of the charm. There are fancy pho/ Viet restos in Manila, but they're not the same. Sigh...

Originally Posted by katie23

The pho stock is laborious to make (lots of herbs/ spices) and takes hours to boil the meat/ bones. But the end product is sooo nice.

exactly the point i was making Katie, there are noodle shops all over thailand but its worth going to the "real" one if you can find then, the rest are pretty awful imo.

Very nice Tom, thanks again!

I have a student that's an editor for an online food magazine, I recommended Pala to him.

Originally Posted by Topper

I recommended Pala to him

...good suggestion...

Originally Posted by reinvented

gimmee the beef though, One thing about the Viets is they know their soup, and punji stakes

I love a good pho bo as much as the next man, but my personal favourite from the Vietnamese soups is bun bo Hue. It's got more of a kick to it.

I actually had a cracking one at a Vietnamese in Denmark recently. After all, you're not gonna eat Danish food, are you (helge)?

...return visit to this place to try different menu items: the dishes were all pork or seafood and uniformly delicious...this restaurant is definitely on our rotation...

#would



Points deducted for lack of chequered shirt modeling

Looks good TC

Originally Posted by Edmond

Points deducted for lack of chequered shirt modeling

eye test required

Originally Posted by malmomike77

eye test required

Too much you know what.

Every dish looks superb.

Originally Posted by tomcat

...calamari on a bed of crunchy stuff...*second star*...

Taking an interest in cholesterol lately and i was very disappointed to see squid is higher that prawns, both top out out the seafood list

That spread looks great, do you pay the taxi driver extra for the wheeled trolley to your door?

Pho ...................what a scorcher !! love it, name from froggyb pot au feu the itinerant vendors

Nottalotta peeple knew that phower than all

Originally Posted by malmomike77

That spread looks great, do you pay the taxi driver extra for the wheeled trolley to your door?

...2 of the dishes were packed for home...although, here it is 5 hours later for cocktail hour and I'm still full...

@mike - I think if the squid is grilled (or here - cooked with vinegar) then the cholesterol shouldn't be too high? Calamari/ calamares (as called here) is battered & deep fried, so the cholesterol levels would be higher.

The crab fat (found in the shell of crabs) are also high in cholesterol.

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@tomcat - thnx for the pics. Everything looked delish!

Originally Posted by malmomike77

Taking an interest in cholesterol lately and i was very disappointed to see squid is higher that prawns, both top out out the seafood list

...a recent blood test shows my cholesterol count as 130: I'll risk the calamari...