Comments on: cattle-meat-noodles

By: noodle

noodle — Thu, 26 Apr 2007 22:39:56 +0000

That sounds fantastic. I am making it my lifes ambition to visit this food stall. I also want to know more about the dried eel soup you mentioned.

By: Spencer J

Spencer J — Thu, 26 Apr 2007 11:13:56 +0000

I haven’t had a bowl of dumplings in a good pork broth since my days in Ha Noi. When I wasn’t eating pho or dried eel soup I’d pop into a street stall on Dinh Liet that specialised in one dish, can’t remember its name but it was a very simple pork stock with freshly-made pork dumplings popped in at the last minute. The mince never cooked right through, so a bite would take you into its juicy, pink heart. Two women guarded a huge steaming pot of stock, occasionally skimming the crap from the top in between feeding a hungry clientele. The dish was finished with a couple of bits of pork crackling, that would slowly soften and sink into the soup as you ate it. Maybe it’s time I started looking for a good pork stock in Melbourne, but where does one start?

By: noodle

noodle — Wed, 25 Apr 2007 05:09:11 +0000

Pork stock sounds great to me. Any recommendations?

I went to Hung Vuong 2 yesterday. It hasn’t changed. Thank good! Rare beef was excellent! They do Bun Bo Hue there as well.

By: Spencer J

Spencer J — Wed, 25 Apr 2007 04:43:27 +0000

You’re right and I’m enjoying your comparisons of beef stocks used in other forms of noodle soups, although (sorry to be critical again) I would like to hear a bit more about dishes made from pork stocks. In my experience noodle soups made with pork stocks have a far sweeter twang to them and work wonderfully with dumplings of all persuasions.

By: noodle

noodle — Mon, 23 Apr 2007 12:02:42 +0000

damn it must fix that clock!

By: R

Mon, 23 Apr 2007 12:00:15 +0000

Think your blog clock is wrong - I definitely was not writing at 5:21 in the morning!

By: noodle

noodle — Sun, 22 Apr 2007 09:21:41 +0000

Yes Spencer J, I do seem to be getting a little distracted by rival noodle soups. I’m only trying to understand pho and it’s origins. I think researching other dishes that may in some way be connected is reasonably valid.

Anyway it’s called noodleoodle, not phởodleoodle.

I need to get back to Hung Vuong 2 asap!

By: Spencer J

Spencer J — Sun, 22 Apr 2007 08:29:59 +0000

Are you straying too far from home noodle?
I just had a delicious bowl of rare beef noodle soup at my favourite pho shop on Victoria Street. It’s called Hung Vuong 2 and is quite close to the Nicholson St intersection.
The pieces of beef in their soups are always juicy and tender. After my bowl arrived I spent the first minute of dinner time watching the bright blood-red tops of the rare meat pieces that floated on top of the broth turn first pink and then into the grey of just-cooked beef.
Have you strayed too far from pho with your cattle-beef-noodle dish so beloved in Taipei? Come back to the pho-ld.

By: noodle

noodle — Sun, 22 Apr 2007 08:20:03 +0000

Thanks for reading R.

By: R

Sun, 22 Apr 2007 07:21:16 +0000

Love the paisley cow.