This Lao soup consisted of a spicy and creamy broth (obviously some coconut milk was in it), and in the broth were round rice noodles, little blocks of congealed pork blood, bamboo shoots, thinly sliced red cabbage and carrot, cilantro, green onion, mint, and lots of bean sprouts on top. All of the veggies were crispy, including what I thought was a green bean until my head almost exploded! It was a very hot green chili. The dish came with a lime wedge for squeezing, and that gave some sourness to the spicy and savory broth. The cubes of blood were actually very nice: mild and soft. They used to garnish this soup with a chicken foot, and that's still on the menu; however, when I asked them about it, they said they'd discontinued it a couple of weeks ago due to complaints. Now who would complain about a chicken foot in their soup!
Location: Ban Lao Cuisine, 4134 University Avenue, San Diego, California. Date: July 28, 2021.
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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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