Unseasonal Eating: Vietnamese Pork Chops
from The Food Section: Press Sighting: New York Times by Josh Friedland
The recent descent from our unseasonably balmy winter into the current bone-chilling weather inspired an almost instinctual craving for soup -- namely, pho. After searching the boards of Chowhound, we ended up at Pho Bang, opposite Pho Bac in the Elmhurst strip mall formerly home to Joe's Shanghai (there's a healthy debate online over which restaurant is better: Pho Bang or Pho Bac. In the end, the consensus seemed to lean towards Pho Bang).
The pho didn't disappoint. The humongous bowl of broth and rice noodles draped with thin slices of beef was the warm and soothing antidote to the deep-freeze I was looking for. But, something else caught my eye (and palate): the pork chops my wife ordered. Though they were a little fatty, the sweet and tangy flavor was irresistable. And, soon enough, I had a new craving the next day to make them at home.
from The Food Section: Press Sighting: New York Times by Josh Friedland
The recent descent from our unseasonably balmy winter into the current bone-chilling weather inspired an almost instinctual craving for soup -- namely, pho. After searching the boards of Chowhound, we ended up at Pho Bang, opposite Pho Bac in the Elmhurst strip mall formerly home to Joe's Shanghai (there's a healthy debate online over which restaurant is better: Pho Bang or Pho Bac. In the end, the consensus seemed to lean towards Pho Bang).
The pho didn't disappoint. The humongous bowl of broth and rice noodles draped with thin slices of beef was the warm and soothing antidote to the deep-freeze I was looking for. But, something else caught my eye (and palate): the pork chops my wife ordered. Though they were a little fatty, the sweet and tangy flavor was irresistable. And, soon enough, I had a new craving the next day to make them at home.
