This Vietnamese dish was advertised as braised beef shank in spicy broth with lemongrass and vermicelli noodles. I was told when I ordered this dish that it was spicy, but I grew up in Ethiopia and spicy doesn't intimidate me. When I tasted the fiery red broth, oh boy, it was hot! It was also tasty with a hint of sweet from the lemongrass, and when I squeezed the lime wedges and then dropped them into the soup, there was some sour to help tone down the spicy ever so slightly. There were chunks of tender fatty beef and what looked like pickled onions for garnish. As I understand it, this imperial dish in Vietnam is usually a balance of sweet, sour, and spicy, but the version I had in Palm Springs ranks up there with some of the spiciest dishes I've ever eaten, and kudos to the restaurant for taking the risk. Intense!
Location: 533 Viet Fusion, 1775 E Palm Canyon Dr., Palm Springs, California. Date: November 7, 2018.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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