Around the corner from the Orchid Hotel in Hue, Cathi's serves up some
of the awesome. Besides naming a dozen cocktails after herself (Cathy
1 -Manly, Cathy 2 - Deeply, etc.), she--and by my count there were
four of her--makes a mean pork and vegetable with noodle (behold,
above). Unlike a lot of what we get--even at reputable Asian
restauants--Hue food in particular goes short on oil and long on
flavor. That's why we went back for lunch before catching the bus to
Hoi An.
The real feast was the night before. If pho reigns as the national
dish, then bun bo hue is the local variety. Oddly, it was more similar
in flavor to my mom's beef soup than standard pho (hi mom!). Karen had
the "Soya Curd in Citronella," which I can't vouch for but she said
was delicious. Then we split an order of fried spring rolls,
accompanied by the most astoundingly pungent fish sauce I've ever had
(hello fermented sea creatures!).
Now by this point im feeling pretty good But wait! It's not over yet!
Thinking it was a side, we also got the coconut rice. It took a while
to come out. We wondered why. We found out.
It's rice, and tofu and vegetables, cooked in a coconut. A big one.
And garnished like it was on its way to a wedding. What are you going
to do? What you have to.
Stay tuned for more culinary adventures. We're about to hit Hoi An
(writing this en route) and the food there is rumored to be exquisite.
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