Wow, how fortunate are we to find this unicorn of a restaurant that serves bò kho and many…read moreVietnamese staples. Their bò kho definitely reminds me of my father's recipe, which is rich and not overly sweet.
This aromatic Vietnamese beef stew is a fragrant broth infused with lemongrass, star anise, and spices. It's a bowl of distinct and complex flavor profile that balances savory, sweet, spicy notes, with a vibrant brick-red color from the annatto seeds.
The cuts of beef shank, flank, and chuck were soft so you know they spent hours simmering to achieve this level of tenderness.
The deep beef profile is highlighted when adding bean sprouts, Thai basil, lime juice to cut through the richness and carrots provided a natural sweetness to the savory broth.
Bánh canh is a Vietnamese noodle soup featuring thick, chewy noodles made from tapioca flour, rice flour, or a mix, served in a flavorful broth with various toppings like pork, shrimp, crab, or fish cake.
The broth is clean from the hours of simmering bones to create a savory, collagen-rich base.
You can taste the freshness of the soup garnished with fresh cilantro, green onions, fried shallots, lime, and chili oil.
Plus you get a boat load of proteins and garnishes - shrimp cake, imitation crab meat, shrimp, quail egg, mushroom, tapioca noodle, onion, cilantro and black pepper.
We'll be back and try the bún bò huế and cá ri.