Blog powered by Typepad
Member since 05/2005

August 2022

Sun Mon Tue Wed Thu Fri Sat
  1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30 31      

Categories

What's Cooking?

« Rose Donuts (near USD) {Breakfast and the elusive blueberry fritter} | Main | Shirley's Kitchen (La Mesa) »

Sunday, 01 June 2014

Comments

Ed (from Yuma)

Looks good. I will have to remember for a banh mi when heading out of town. Just had a banh xeo today at Pho 43 in Phoenix - not nearly as much pork, but the crepe was slightly charred, making it nice and crunchy.

But I'm back in Yuma now and will turn in keys from work tomorrow - so that will officially conclude the last 14 years of putting my shoulder to the wheel and keeping my nose on the grindstone (which can be damned uncomfortable sometimes).

caninecologne

Oooh, their sign also says "fresh sugar cane juice"! :) Must visit...

Sandy

The soft lentil (interesting description!) in the banh xeo are mung bean. Good to know they make a good version. And congratulations, Ed, on leaving the grindstone behind.

J.S. @ Sun Diego Eats

Good to know about this place. I feel like this blog has very high quality standards for Asian food so I'm always excited to hear about places that are very good instead of just ok!!

Cathy

This would be right on your way, Ed- and the banh mi are so good here. Congratulations on your new phase; it's here!
Yes, you need to stop here, cc...for a bit of everything.
I fixed it, Sandy (thank you). I remember asking long ago and had forgotten...mung bean is better on carbs than lentils, that explains why this version is more of a favorite-no sugar spike.
Thanks, J.S.- Kirk is Japanese from Hawaii and His Missus was born in China, so they really know (and teach all of us) about quality Asian. I am the Polish Michigander married to a Finn and try to share what I know and like-and will tell you if I don't.

nhbilly

The banh xeo doesn't look like it was done correctly. Growing up my mom would fry the pork and shrimp pan with some onions before the batter was poured and green onions and sprouts was added during the folding process. This processes yields a tastier banh xeo IMO.

Cathy

Your mom's way sounds really good, Bill. I do try banh xeo at most places and this one does look different, you're right about that. I shall continue the quest!

nhbilly

I hope you get something done correctly and not soaking in oil. If I made something like that my mom would disowned me. ;-)
I wouldn't feed that to anyone if I wasn't going to eat it myself.

Cathy

It was just crispy, not at all oily, Bill...some of the other versions, which look flaky, are very oily. How this crepe tastes, wrapped in the lettuce with mint and some meat, is the version I like.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

LA/OC Based Food Blogs