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Ed (from Yuma) wants to thank Kirk and Cathy for keeping mmm-yoso!!! going year after year and letting him post today some stuff about Tina and his adventures in Portland OR.

Pho Oregon

We flew in on a Saturday and just wanted a simple inexpensive meal. The cool weather and light rain made soup inviting. So after taking the wrong freeway exit and driving around a bit, we arrived at Pho Oregon:

In a previous life, it had probably been a large Chinese restaurant and still had a lot of space and tables:

Tina suggested that we start with Tau hu ky:

It was really good. Crunchy fried tofu skin, mild dipping sauce, and seafoody interior:

And we both liked our soups. I had Pho Dac Biet:

The broth was mildly beefy, slightly sweet, and pleasant. But not great. The noodles, however, were plentiful and not all clumped up, and the meats were quite good:

The rare steak was flavorful, the fatty brisket and flank fall apart tender and rich, the soft chewy tendon abundant, and the meatballs nicely seasoned and not rubbery. Just a tiny amount of tripe, but I couldn't complain.

Tina is fond of Hu Tieu Dac Biet, here served with a pleasant light and porky broth and plenty of perfect noodles:

While the shrimp were slightly overcooked, the fish balls were very tasty. I don't recall the pork liver (Tina wolfed it down), but the sliced pork was chewy and dry.

What made both of the soups even better were the abundant herbs and vegetables:
Look at all of the sawtooth and cilantro. Jalapeño and basil hiding somewhere on the plate but not in the picture.

So a week later, on another rainy evening, we returned. First, Banh Xeo – which certainly looked good flanked by all those herbs:

Opened up, however, not as impressive:

Yeh, plenty of bean sprouts, but few shrimp and they were sliced in half lengthwise. The two half slices of pork chewy and flavorless. Not great.

Tina decided to play safe and have the Pho Dac Biet. It was as good as previously. I decided to test the kitchen by ordering Bun Mam:

The bowl looked pretty good, but it lacked the strong pungent fragrance of good Bun Mam. I could imagine Kirk taking one whiff, looking sad, and shaking his head. The broth tasted mostly of fish sauce, somewhat thin and slightly acrid, and there was no shrimp paste among the condiments to funkify it.

On the positive side, look at the abundant rau thom; that's a huge portion of herbs and vegetables, all fresh and tasty:

And the soup was packed with good noodles, vegetables, and proteins. Everything, except for the pork, was really first rate. The shrimp were not overcooked, the catfish had no hint of muddiness and tasted especially fresh, and the eggplant couldn't have been better. All stirred together, the Bun Mam looked like this:

Saturday Market

Many years ago, a freeway ran along the western bank of the Willamette River in Portland. Unbelievably, they tore down that freeway and replaced it with a long green park that stretches for over a mile, separating and uniting downtown Portland and the river:

Called the Governor Tom McCall Waterfront Park to honor the visionary environmentalist who helped convert the Willamette from polluted sewer into the beautiful river that it is today (picture looking upstream from Willamette Falls):

McCall Park is a great place for sitting on benches, walking around,

or racing Segways:

Speaking of segues, at the north end of the park, adjacent to the Burnside Bridge,

on Saturdays (and Sundays too) for most of the year, you can find the Saturday Market:

In large part, the market is much like it was when Kirk visited nearly10 years ago.

There is still a small bandstand

and all sorts of handcrafts and art. For some reason or another I didn't photograph any of the beautiful and interesting artworks, but I did take some pictures of a few locally made T-shirts. Some of the shirts have typical funny slogans,

others are unique to Portland,

and some are perfect for a foodblog:

All this looking around and walking made us hungry, so we went to the food court area:

Numerous choices of all kinds of cuisines, but the Beirut Catering booth seemed to be doing a good business, and Tina and I were in the mood:

I ordered a shawarma and Tina the falafel sandwich. The pita bread for each of the sandwiches was warmed separately on a flat top:

The shawarma showed up first:

It was really good. The lamb had some gamy flavor, a bit of char, and just enough tenderness.

As we were tasting it, the man (it was a one-man show) scooped out two greenish balls of chickpea mush, and dropped them into bubbling hot oil:

When the falafel sandwich showed up, it looked magnificent:

And it tasted great. The exterior was dark and crunchy, the interior nicely balanced between smooth and coarse. The pita, falafel, tahini, tabouli, and veggies made memorable food music together. Outstanding! 

We found a table nearby, sat down, had some conversations with other folks (people still talk to strangers in Portland), and watched the procession of beautiful well-trained dogs that strolled through and alongside the market. It was like a dog show. Of course, Tina and I forgot to take any pictures of the dogs. So, to make up for that, here is a picture of a local out walking his goat:

Portland is weird, and we had a great time.

The Queen of Sheba

My first experience of Ethiopian food took place well over 30 years ago in Portland at Jarra’s, which I believe was the first Ethiopian restaurant in the area. All I remember was a warm and gracious owner/manager/waiter who served us a fall apart tender and fiery hot lamb shank. OMG good.

Anyway, Tina and I were in the mood for Ethiopian, and our friend Joanie told us that her family has been enjoying the Queen of Sheba for years. As you can see, the restaurant is in the fuzzy part of Portland:

The menu offered a page of vegetarian choices,

and a page of meat options:

I really wish that we had been able to visit this restaurant several times and try some entrées that I don't recall seeing in San Diego Ethiopian restaurants, like fish stew, chickpea cracker stew, lentils and okra, etc.

Especially interesting to us were the numerous mushroom options, so we ordered chicken and mushrooms in the milder alicha sauce and a combination of vegetarian sides.

As expected, the meal arrived covering a large thin injera pancake, which had a pleasant touch of sour tang.

We loved the chicken and mushrooms; a nice balance of textures, and the sauce was complex and interesting, giving the mushrooms, which soaked it up, an extra boost of flavor:

The yellow split peas were earthy and creamy:

The mustard greens, perfectly stewed, had a slight vegetal bitterness:

The golden brown shiro was a little soupy, but otherwise smooth and tasty.

The rather ordinary looking combination vegetables were well seasoned and presented a combination of textures and colors:

And the ordinary lettuce salad was fresh and lightly dressed

We left the Queen of Sheba full and happy, wishing we could return.

So I guess that's just one more reason why Tina and I have to get back to Oregon again (and again?).