"vietnamese food" news and stories

A few weeks ago a friend and I were at a Vietnamese market in the Bronx of all places when we came across the delicacy pictured here. Since the damn thing was so cute she purchased two for herself. I only bought one, largely because cuteness doesn't score quite as many points with me. Looking around the store, I noticed several moon cakes and it soon dawned on me that this little piggy is meant to celebrate the Vietnamese version of the Chinese Moon Festival, which took place yesterday.

The other day I decided to eat the little guy. Like many moon cakes, he was packed with a sweet filling, in this case lotus seed paste. For some reason I started with the head. I soon made short work of the dense cake, which served as breakfast along with a cup of green tea.

Since you can't read the little tag, here's the gist of it. The English name of this confection is "The gold pig with riches and honor." The Vietnamese text reads, "Bánh Heo Phú Qui Bánh Con Heo Trung Thu." My curiosity about exotic foods runs pretty much neck and neck with my obsession with foreignlanguages. Thanks to the wonders of VDict, I was able to translate the Vietnamese. VDict stumbled over the word "qui," but here's its translation "pig pie endow mid-autumn pig pie qui." All of which seems to make sense since Trung Thu is the Vietnamese name for the Moon Festival.
Now that I ate the little guy, I'm waiting for the riches and honor to start rolling in. Still, I can't help think that I should have eaten it by the light of last night's full moon to seal the deal.

Up until, oh, about six to eight months ago, I stubbornly refused to eat Vietnamese food. If everyone else in the party felt like Vietnamese, I'd surrender, but not quietly, and would make it clear throughout the whole meal how much I hated what we were eating. I don't like cilantro, I don't like its combination with lime juice (which is completely ignored when eating Mexican food, of course), and I mist certainly did not like fish sauce.

However, after all that "hmph!"-ing, I must shamefully admit now that I am quite addicted to pho. There is something about the steaming hot broth that is so paradoxically refreshing in the summer, and yet so warm and comforting in the fall and winter. Though I am not afraid of beef, I never order pho with any of the sliced rare beef combinations. It might have to do with the fact that the places I've eaten pho are always tiny little dives. But even if we were in the King's castle eating pho, i'd still order the tofu pho because I love it.

Joe and I already have beef about this (pun absolutely intended). The guy absolutely loves banh mi, the Vietnamese version of a hoagie -- a French roll stuffed with grilled meat (Vietnamese meatballs, grilled chicken, beef, pork, or other choice cuts of animal), julienned cucumbers, lightly pickled carrots and daikon, and a few condiments. I, on the other hand, am not fond of Vietnamese cuisine to begin with, and found the banh mi I tried at Pho 99 in Los Angeles to be a somewhat strange juxtaposition of cuisines. To be quite honest, it seems sort of plain for as much hype as it gets. I'd just rather eat those same ingredients, mixed with rice noodles, out of a bowl. Am I missing something, Joe??

I will concede to the fact that banh mi tend to be very inexpensive, though I find it hard to comprehend that Joe spent $12 on his at 5 Ninth. That's a lot of money for any sandwich, banh mi or otherwise.

If you enjoy Tony Bourdain's adventures into exotic cuisines and like watching him experience things that we don't normally get to see on a day-to-day- basis (iguana? cobra heart?), then you've got to check out the most recent post from Deep End Dining's Eddie Lin. He goes to Little Saigon in Orange County, CA to meet a cookbook author and her father, and instead of simply enjoying the simplicity of a bowl of pho, tries pho topped with a bull's organ, and were' not talking about internal organs here, folks. Eddies' pho had bull's penis.

And it doesn't just stop there. His dining companions also encourage him to try pre-mature egg yolks (not premature fertilized eggs, which he has eaten before), and snails with bananas.

Hey, pho isn't just about noodles and broth anymore.

In California, there is a small, but growing debate developing over rice cakes - not the dry, crispy cakes that are sold in packages in the grocery store, but traditional Vietnamese rice cakes that consist of sticky rice, filled with seasoned pork and wrapped in a banana leaf. The problem is that the restaurants and shops that sell them are being made to comply with state food safety regulations that go against the way that these buns are normally served. Ken Trieu, whose family has been making and selling the cakes in San Jose for two decades, says that the cakes should be at room temperature and can remain that way for two days. The health department says that the cakes can only remain out at room temperature for 2-4 hours, or need to be in a hot or cold (less than 41F or more than 135F) environment to prevent bacterial growth. Health analyses have shown that the cakes are "potentially hazardous'' at room temperature, as are several other similar rice and pork pairings.

At the moment, vendors are trying to get the cakes, and other traditional foods, re-tested for safety.

The real question is whether you, the consumer, think that foods that are served in a slightly less than traditional manner are losing something in terms of quality or flavor or if the tradeoff for safety is worth a compromise.

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