Bun Mang Vit from Tu Thanh

Admittedly, I was kind of bummed out at the version of Bun Mang Vit I had at Pho Hiep. My hopes had been set high, but I left disappointed. I had received a comment on my latest post on Chinese Kitchen, aka Chi Tu Thanh Nha Hang, that the place had relocated. I knew the address given….it was on the 4800 block of University. I specifically recall a place called "Aruba" being in that spot…..the name brought to mind the Caribbean, but from what I could see, this was an Halal "Pizza", place….or was it? I also recall seeing a sign for Menudo in the window…….there's a part of me that thought this place was a front for some nefarious scheme….

Now, there's no mistaking the place for what it is.

Tu Thanh 01

Tu Thanh 03Though I'm still not sure about Ali Baba Restaurant next to it.

Anyway, I was told that the place opens at 9am, so there I was at a few minutes after 9. I walked into the place, which is much smaller than it looks from the outside. Upon entering, I was greeted by an interesting looking "planter", a rather interesting use of what appears to be a non-functioning water cooler.

The young man and older woman were hard at work prepping and cleaning when I arrived.

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Tu Thanh 04The menu board was stripped to its bear bones….everything is written on the greaseboard…except for Bun Mang Vit! But that's on the window, so they must have it, right? The woman looked over at me and I half yelled "Bun Mang Vit" to her and she gave me a nod. Whew….

When the young man dropped off the bowl of dipping sauce, I knew this was going to be all right. It just smelled right….having a taste, the ginger infused sauce hit the right notes for me.

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Soon enough, my Bun Mang Vit ($7) arrived.

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Tu Thanh 07Though there were a lot less herbs than I recalled; just the portion size and the quality of the product put the last version I had at Pho Tay Do to shame.

The duck had a flavor, of well…..duck. After this past T-Day, I think I have a pretty good handle on what duck should taste like. It has a bit of chew, but the flavor is quite good….and after a dip in that sauce….well, that's what takes it to another level.

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The noodles were perfect…al dente, there was a good amount of young bamboo shoots, though the earthiness that the bamboo shoots will give the broth after steeping a bit was muted.Tu Thanh 09 The broth was a bit richer than I recalled, a bit more complex. I could clearly make out what seemed like a dash of sesame oil in this, something I hadn't noticed before. After that, it was time to stop analyzing. 

Needless to say….this hit the spot.

I had a good look at the kitchen as I stepped up to pay for my Bun Mang Vit…..it was very clean.

So I guess this is my new spot for Bun Mang Vit.

Tu Thanh 10I hope this place does well. There's really no parking except on the street. This is a real mom-and-pop operation…just the kind of place I love.

Tu Thanh
4804 University Ave. #A
San Diego, CA 92105
Hours:
Thurs – Tues 9am – 9pm
Wednesday    9am – 5pm 

 

Duckin’ Around

I hope everyone is enjoying a nice long weekend. On Thanksgiving morning, I took Da' Boyz down the street to Mission Bay. The recent rain had scrubbed the sky of all the usual haze.

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We ran into this flock of fowl during our walk….which drove Da Boyz crazy……

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I thought it was kind of….well ironic in a way. As with most years, the Missus had to work over Thanksgiving, so there was making stuff for that. But for us, this year's project was a wonderful duck from Mary's, not cheap, but a nice little project for me.

So the night before T-Day, there I was, breaking down a duck…….it's been a while since I've done this, but I didn't do too badly. I decided to go with a Chinese influence with most things, curing the legs for confit…….

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The carcass went into the stovetop smoker…….

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The breasts I cured overnight with five-spice, salt, white pepper, ginger juice, scallions……

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It ended up being a nice Thanksgiving meal for us……

With the smoked bones I made a soup.

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I used only the greens from the napa cabbage in this. The Missus wanted something simple and comforting, a reminder of Her youth. So with the white portion of the napa cabbage, I did a traditional Northern Chinese stir fry with Black Vinegar.

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The breasts turned out beautifully….the Missus said it was among the best She's ever had.

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Since we were trying to use the whole duck, Da' Boyz had the liver, kidney, and heart for dinner…..

Of course there was still something left over…..can you guess what that was?

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This duck was really fatty and there was a ton of skin left over. So yesterday I went ahead and rendered the fat. One of the great byproducts of rendering the fat was the fried duck skin…..man, these are good. The put the "crack" in cracklins'. 

The duck fat is smooth and almost buttery……..I'm almost tempted to spread these out on crackers.

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So the Missus had duck confit and an egg cooked in duck fat for brunch this morning.

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In keeping with the Chinese theme, She dipped the duck into Sichuan Pepper-SaltDuckin 12, but quit after a while telling me that the duck really didn't need anything else.

I guess She really enjoyed the duck since She asked me if we could do this for Christmas. What I'm really happy with is that we didn't waste a thing. The duck was very good quality, though not cheap at nearly $30. Still, if you consider all the meals 1 duck contributed to, it's a good investment for two.

So how did your Thanksgiving go? Was it a traditional one, or did you try something different this year?

 

Noodling around: Pho Hoa revisted

Pho Hoa Rev 01

It's been over five years since I posted on Pho Hoa…well this Pho Hoa, not that Pho Hoa, so I figure it was time for another post on what I consider the oldest, of the old school type pho shops in San Diego.

Not much has really changed except the prices have gone up a buck. The low ceilings, sticky tables, banquet chairs, rather dark atmosphere……a great place for a zombie apocalypse horror movie set. For some reason, on this day, it smelled kind of dank in the place. In shops like these you can usually smell the "Eau de Pho"….on this day the place just smelled off.

Still, the place was the same in most ways. Like the placement of the bean sprouts, herbs, and lime on the table along with the menu.

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I guess this kind of makes sense since what else are you going to order here? They do pho. Unlike the decor and atmosphere, everything on the plate is sparkling fresh, especially the Ngo Gai (culantro) and the amounts were generous, totally the opposite of most places these days.

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The bowl was a perfect illustration of the inconsistency of the place. A couple of months back I visited for a quick bowl. I was in a rush so didn't bother to take photos. That bowl had a decent beef flavor, decent fat, with perhaps a bit too much MSG. This bowl was fiercely defatted, though the color was dark and clear. The flavor had a mild beefiness to it but was over-shadowed by an unpleasant burnt bitterness. The noodles were overcooked and mushy as well. The protein was decent, especially the flank and brisket cuts, as well as the tripe. The tendon was a mixed bag, a couple of moderately tender pieces and a few pieces tough as a rubbah' slippa'. That has been Pho Hoa's M.O. over the years. Though the place is the model of consistency in other areas; the efficient service that borders on indifference and that old and worn atmosphere that seems to be beloved by the old timers who eat here.

Pho Hoa Restaurant
4717 El Cajon Blvd
San Diego, CA 92115

Saturday Morning in Vista: Lamb’s Head at Vamos a Texcoco and a visit to the Vista Farmer’s Market

*** I'm dedicating this first part of the post to FOY "Billy", who told me he was going to get his fix of lamb this weekend. I hope you did, Billy!

During the past week, the Missus told me She was in mood for a drive, but still staying within San Diego County. She also enjoyed the food I had brought back from Vamos a Texcoco. So we decided to head out to Vista for breakfast.

Vamos Rev 01

We arrived about ten minutes or so after opening, before the large families arrived. The Missus started with what She deemed a nice cup of  Café de olla.

As on my previous visit, I ordered the Mixiote.

Vamos Rev 02

This tends to be quite assertive in flavor and the last time the Missus mixed my leftovers with the order of barbacoa and really enjoyed it. This time though, she had something else in mind.

Vamos Rev 03

Vamos Rev 04

She decided to go whole hog….errr…..lamb and order the lamb head. Which is a good choice for us. After being married so ling, there's a kind of interesting harmony in eating sometimes. The Missus loves the eyeballs, not my favorite thing. I like tongue….you but open the back and scrape all the meat out, not Missus' fave. I'm ok with brains, the Missus loves the texture, but doesn't care for the after taste, which is mildly minerally-fishy. Of course we both love the cheek meat….it don't get more flavor-packed than that stuff.

Vamos Rev 05

They also serve the head "boneless"….hey, I know a few who would qualify for that…ummm, sorry to digress. But half the fun is doing the scrapping of every single wonderful flavor packed portion of the lamb's head.

Vamos Rev 06

Since we had gotten there early and they weren't slammed, the folks serving us were so friendly and nice. We had a rather rich breakfast that kept us the whole day.

Vamos a Texcoco
950 E Vista Way
Vista, CA 92084
Hours:
Open Daily 9am – 9pm

Now the round trip to Vista and back is over 60 miles for us, so I mentioned to the Missus that Vista had a Saturday Farmer's Market. It was fairly close to "Vamos" so we decided to check it out. We really enjoyed ourselves….as a plus, walking around a bit helped digestion as well. So here's a few photos from earlier today.

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Vista Farmers 01a

Vista Farmers 02

Vista Farmers 03

Vista Farmers 04

Vista Farmers 05

Vista Farmers 06

Vista Farmers 07

Vista Farmers 08

The Missus bought a 7 pound bag of Fuyu Persimmons ($10) and we got some natural dog treats for Da' Boyz. We loved the laid-back atmosphere. We'll be back.

Here's an interesting fact; established in 1981, the Vista Farmer's Market is the longest running farmer's market in San Diego County.

Vista Farmer's Market
325 S Melrose Dr
Vista, CA 92081
Hours
Saturday 8am – 1pm

 

Coimbra: Pastel de Santa Clara at Pastelaria Briosa and visits to a couple of churches

You could say Coimbra is just a college town I guess. Well, a town with a history that goes back to the Fifth century and  where the "college", well more properly the University, is over 700 years old, built on the hill that overlooks the city, and whose main square is surrounded by buildings that were once the Royal Palace….oh yes, Coimbra was also the capital of the County of Portugal from the mid-twelfth century, until the mid-thirteenth century.

The University of Coimbra, up steep University Hill proudly overlooks the "Baixa" (Low Town) and Modego River.

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You can't miss it. Getting here was kind of interesting, not hard, but interesting. We caught the train from Evora to Lisbon, changing trains at Oriente Station. We got off at "Station B" which is somewhere north of the city. You then transfer to another train which takes you on the short trip to "Station A" which is right on the waterfront. Our hotel was basically right across the street, the Hotel Oslo, which was kind of old, with small rooms, but, in spite of the beds as hard as a marble slab, was good enough for a night or two. Plus, I could open the window and see University Hill above. There was street noise and all that, but this was about as centrally located as you'd get.

Crossing the street, a single lane in both directions, a maze of alleyways and narrow streets winds inward, away from the Mondego River. Here lies Praça do Comércio.

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A nice bright open area with cafes and shops. Because of the shape of the square, people claim that this once a Roman Chariot Racetrack. I also read that in the Middle Ages, bullfights were held in this wide open area.

At one end of the square is the Church of São Tiago a small but important church. The architecture is in the Romanesque style. The arches of the side doors are decorated with a scallop shell motif, a homage to the patron of this church Saint James (Tiago is James in Portuguese) whose emblem was the scallop shell.

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The church was ordained in 1206. Though it is believed to have been the site of a temple from the 10th century. the interior of the church itself is fairly tiny, much of it paneled in wood.

Up the stairs to the side and you end up in the heart of Coimbra's shopping street the busy and bustling streets of Rua Ferreira Borges and Rua Visconde da Luz.

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 Many of the buildings date back to the 1900's and are in the Art Nouveau style; curved lines and the forms and ornamentation in tune with "nature". The area is very lively.

Along the way we saw another church down the stairs near the other end of Praça do Comércio. This was the Church of St. Bartholomew. The rather simple looking Baroque style church housed a bright white interior with an altarpiece gilded in gold and marble.

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We walked back up, then further down Rua Ferreira Borges toward the Santa Clara Bridge. The Missus had read about Pastelaria Briosa online.

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 We needed a break and it seemed like a great time to us the "Lisbon Rule" - when you need a break, get a coffee and a pastry. In Coimbra, the pastry of choice is the Pastel de Santa Maria.

So I had a seat and the Missus walked up to the counter to order for us.

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And while I really didn't care much for this sweet, almond and marmalade pastry, I also didn't care for the dough….it was nice to have seat and a nice cup of espresso.

The espresso must have done wonders, since I agreed with the Missus, and decided to forgo lunch. We'd 06082013 735

 instead aim for another Portugal (we were already calling it Pork-u-gal) porkfest.

So, with some reluctance, I pulled myself up to my feet and we headed up the winding and sometimes rather steep alleyways up to the "Old Town". I was just amazed at the fact folks walked up and down these steep hills, sometimes several times a day. We passed a young Chinese girl walking down the hill. I could see the rather amused look on her face as I huffed and puffed past her.

Would I make it without having a coronary? Well stay tuned!

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No Pho at Pho Hiep and Grill – Linda Vista

I know, Cathy just posted on Pho Hiep a couple of weeks ago. Usually I'd wait a while, but recently I had someone recommend the Bun Bo Hue and Bun Mang Vit at Pho Hiep……she said the Bun Bo Hue was better than Mien Trung's and the Bun Mang Vit superior to Chinese Kitchen (Chi Tu Thanh Nha Hang)! Really?? Since I hadn't had the Bun Bo Hue here since 2006, when the place was still called Pho Hoa Hiep, I decided to forgo what I usually order (Pho, Com Tam, or the Bun), and go for it.

Pho Hiep LV No Pho 01

Pho Hiep LV No Pho 02

I honestly don't remember ever seeing Bun Mang Vit on the menu here……

Though on this evening, I went with the Bun Bo Hue. I was craving something with a little kick. Unfortunately, the large bowl of Bun Bo Hue ($7.40) just didn't do it for me.

Pho Hiep LV No Pho 05

Pho Hiep LV No Pho 06

First the good; man the veggies and herbs were fresh and crisp. The meat, especially the tendon and thick cuts were very good. The noodles were prepared decently. The broth was nice and hot…..and it kind of stops there. The broth had almost no spice, I did see some chilies, but it was really nothing. There was a lack of the distinctive lemongrass flavor I enjoy so much. The broth was way too light in flavor, even though the oil content was decent. I dumped the entire dish of fermented shrimp paste and chilies into this and nothing…… It was las if Pho Hiep decided to dump some chilies in a very light pho broth, drip some annatto oil on top and call it Bun Bo Hue.

Pho Hiep LV No Pho 07

For me, the broth, whether it's Pho, Bun Bo Hue, Niu Rou Mian, Ramen, or whatever is prime. In this case the broth was seriously lacking.

Still, in order to do my due diligence, I needed to return and try that Bun Mang Vit (large – $7.40):

Pho Hiep LV No Pho 08

Pho Hiep LV No Pho 09

 Again, I loved the vegetables and herbs, especially what the rau ram (Vietnamese Coriander) brought to the dish. The dipping sauce was terrible, too sweet, like sweet chili sauce mixed with a scant amount of ginger. The noodles were again prepared well and this time the broth; though light, had some flavor, though it tasted more like chicken fat added to pho broth. The bamboo shoots had a nice texture, but the woodsy flavor was pretty muted.

The protein was the most problematic. Though there were two nice slices of duck…..

Pho Hiep LV No Pho 10

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Everything else was combination of bones and large pieces of duck liver…not my favorite thing in the world. In the end this was pretty much a fail for me.

Perhaps I should have taken it as a sign when the person that recommended this place noted that she hated Bun Mam and Mam Nem. But heck, I don't live my life just laying back…..I was taught to try things, it's how you expand and grow. And often, failure is the price of progress. But I did learn something here……

Pho Hiep LV No Pho 12

Stick with the pho, com tam, and bun at Pho Hiep and Grill. Lesson learned….

Pho Hiep & Grill
6947 Linda Vista Road
San Diego, CA 92111

Koon Thai Kitchen revisited

It seems like I do a post on Koon Thai at just about one year intervals…so I guess it's that time again! Before things got really busy around these parts, I managed to grab lunch with two of my co-workers, Stephanie and Lily, who are wonderful eating companions. Both of them have been to Sab E Lee before, so I thought it would be nice to drop by Koon Thai.

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There have been a few changes since the last time I visited. There's some new specials and sadly, some items, though still on the menu, like the Nham Khao Tod are no longer served. On this day the Kha Pao Moo Krob and the Pad Cha Pla Tod were a no go as well.

Still, we managed to order more than enough food. Here's a round-up.

We started with the Nam Tok – Beef ($9.95):

Koon Rev 01

I could tell by the color and the fragrance, or lack thereof, that this wasn't going to be a great dish. The beef was fairly tender, but the flavors were really lacking….not enough lime juice, not enough heat (at a 7), not enough fish sauce, just not enough……

I was never a fan of the Pad See Ew here, but thought I'd give it another try. So we ordered the chicken version ($8.95):

Koon Rev 02

The was mediocre at best…to mushy and watery, not the best display of wok skills for this simple dish that is deceptively hard to execute well. Not enough heat, needed a bit more of the caramelized soy sauce-sugar flavor. The chicken was prepped decently.

Things began looking up when the Ka Na Moo Krob (Crispy pork belly with Gailan – $9) arrived.

Koon Rev 03

The pork had a nice chewwy-crunchy texture, the flavors (mild garlic-sugar-soy-fish sauce) were nicely balanced, and the gailan were cooked perfectly.

The Pla Sahm Rod ($12) was even better.

Koon Rev 04

I may complain about the wok technique, but these folks sure know how to fry. Crisp, light, and moist, along with what many would think of as classic Thai flavors.

Of course I had to order the Khao Karr Moo ($7.99).

Koon Rev 05

For some reason, this dish always takes us back to a Hospital Food Court of all places in Thailand. This simmered pork shank dish, obviously Chinese influenced, is just plain hearty comfort food. Lily told me this reminded her of something her dad would make…….

In the end, thought not everything went over well; there were more good than bad dishes, making Koon my second favorite Thai restaurant in the area.

Koon Thai Kitchen
3860 Convoy St
San Diego, CA 92111

 

Vista: Vamos a Texcoco

This past weekend had me up in the Vista area again. The last time I was up here, my intention was to check out a Barbacoa shop I'd heard about named Vamos a Texcoco. Apparently this place is pretty popular since the place was packed when I dropped by at about 1015 on that morning! So I ended up at Pho-ever. This time I got to the strip mall a bit earlier at just before ten.

Vamos 01

The place was still fairly busy, but there was a table at the front that was open. I actually enjoyed my table, which right in front of the counter. I was amazed at the sheer amount of take-out orders.

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The dining room isn't very large and all the "good stuff" comes out of that window in the back.

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 The menu is a single page….double-sided; Spanish on one side, English on the other.

This being a barbacoa shop; lamb appropriately dominated the menu. Even though it seemed like all the guys were trowing back Modelo Negro, it was much too early for me. I went with a cup of Café de olla. Not much in terms of cinnamon in this one and perhaps I just don't drink very much coffee these days, but this was pretty strong.

I placed my order and all the condiments arrived a short while after.

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All the salsas were pretty straight forward, with that one in the background being quite spicy. I loved the way the onions, especially the habaneros y cebollas which really helped to cut the fat of the lamb.

A fairly large bowl of consomme made its way to my table. This was pretty spicy and much more smokey than I'm used to. That floating particle is actually a chipotle pepper! All of that over-powered the other flavors in the soup, which had decent fat, but seemed a bit too thin for my liking.

Not sure of the portion sizes, I also ordered a Quesadilla de Huitlacoche ($2.50), the black fungus folks call "corn smut".

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I'm a big fan of the woodsy-earthy flavor of this fungus, which seems to also have a light kiss of sweetness at the end. This one didn't thrill me so much as it came across as being pretty bland.

My initial instinct was to go with the Barbacoa de Borrego (of course…), but I wanted something with a bit more ooomph and went with the Mixiote ($10.99). Man, this was a load…..

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Vamos 09

This arrived super steaming hot, the parchment and foil having sealed in all the flavors. It was topped with a load of nopales as well. I really didn't think there was going to be too much lamb in this, but there was more than I could finish….it seemed that there was an entire shank in this!

The texture of the lamb was perfect, pulling away cleanly from the bones, but not mushy. The spice mix used was smokey, but not very spicy, and much of the rich fat from the lamb had rendered off. The flavor teetered on being too salty, but all of this was solved by the lime and onions.

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There was one piece of beautiful, gamey lamb, with connective tissue glistening that was just plain wonderful.

The tortillas….there were six provided were adequate.

I ended up taking about half of this with me. I also ordered Barbacoa for the Missus. The barbacoa was a total opposite in terms of seasoning from the mixiote. While still quite gamey, it seemed a bit under seasoned. The Missus ended up mixing the remainder of the mixiote with the barbacoa and the dish was suddenly perfectly balanced for Her.

Check out the mass of humanity waiting for a table as I waited for my check.

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The two young women working the tables were very nice, even though they were super busy. The place is not quite in the league of Aqui es Texcoco, but that mixiote is pretty good. I enjoyed it more than the version at El Borrego, though EB takes the consomme vote. Overall, a nice meal, good enough to quench my lamb craving.

Vamos a Texcoco
950 E Vista Way
Vista, CA 92084
Hours:
Open Daily 9am – 9pm

 

Sauerkraut

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So you remember that Fermenting Crockpot from a previous post?

Well, we've finally put it to good use. The water seal on these works really well….except for the periodic "bloop" of gases escaping from what you're storing in the crock. After a couple of days it stops.

I gotta say, I had to block the Missus form actually opening this too soon to "to just have a peek" or to "make sure it isn't rotting". You just have to chill and let nature do its thing.

I could get all scientific on you, but lets just say this turned out real well.

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As a whole 6 grams per kilo of kosher salt massaged into finely sliced cabbage. We packed it tightly into the crock. We used food service gloves for the task. We placed the stone weights on the well packed cabbage and pressed down firmly. The Missus didn't feel real comfortable with the amount of liquid. Luckily we had that covered. We had boiled up a liter of purified water with 6 grams of kosher salt which we then cooled in a sterilized container. We used this to top off the liquid, making sure to fully cover the cabbage. The temps seemed right the last couple of weeks.

10 days later I was sterilizing Ball Jars and packing tightly with cabbage……viola, sauerkraut. For some reason, the Missus loves this stuff…to the tune of a large jar a week! Me, well, I like it on something like the beer braised-seared bratwurst on a pretzel bun with whole grain mustard…..

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The Missus? Well, She's keeping a tight reign on our inventory and is itching for our next fermentation project. This was a fun first project. What's next? Suan Cai perhaps?

Thanks for reading!