This was basically a Pho, that famous Vietnamese soup, but this version had a whole large beef bone in it, complete with bone marrow, leaving no room for rice noodles. The broth is made from bones, and then what I think they do is cut the bones open to expose the marrow and serve them in the broth that those very bones made. The meat that still clings to the bones or has fallen off into the soup is tender and delicious. I tasted star anise in the broth that I think is commonly used in Vietnam. The soup came with the usual side of sliced jalapeño peppers, Thai basil, and bean sprouts. I put it all into the soup and let it steep. The broth got spicy and very delicious, and the bean sprouts added some crunch. The star of the bowl, though, was the buttery bone marrow; that alone was worth the modest price of this delectable soup. I had a Saigon export beer that had a nice malty flavor to it to drink with my soup. I was asked if I'd like it over ice, which is probably common in Vietnam, especially when it's hot and humid, but I didn't think it was necessary on this cooler than usual summer day in San Diego.
Location: Shank & Bone, 2930 University Avenue, San Diego, California. Date: July 26, 2021.
0 Comments
Leave a Reply. |
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
All
|