For Food. Perhaps in a tribute to the passing of my food and culture hero Tony Bourdain this weekend we decided to try out an entirely new cuisine. Laotian or the food of Laos. We visited a Pho shop in the east bay (east of San Francisco, CA) that had some good reviews from the eating public.
Situated on a residential street the unassuming building did not look like a restaurant but the smell of basil and coconut milk wafting through the ether around drew us in.
Laos is a tiny Rhode Island sized landlocked country in S.E. Asia. Bordered by Burma and China to its north, Vietnam along its eastern boundary and Thailand to its west and Cambodia down south it draws on its culinary influence from all these regions including its former colonial rulers the French.
We tried a few things that were very similar in their flavor profile to the neighboring regions. What was good about the place was the sampler sauce platter to begin the introduction to their cuisine.
They got three sauces in little ramekins to try and get us initiated in what the other entrees might taste like. There was a tomato based broth, a coconut based sauce and lastly a beef broth or demi glaze. Once you try it you are able to decide what sort of pho or mains you might like that would include one of these three sauces.
We also tried some egg rolls which were crispy hot and flavorful.
The chicken curry dish looked good on paper and presentation but the bird failed to delight, as it leaned more on the chewy side and not tender.
Overall the flavors reminded us of a mix between Thai and Vietnamese, which was no surprise but not worth a return trip.
Situated on a residential street the unassuming building did not look like a restaurant but the smell of basil and coconut milk wafting through the ether around drew us in.
Laos is a tiny Rhode Island sized landlocked country in S.E. Asia. Bordered by Burma and China to its north, Vietnam along its eastern boundary and Thailand to its west and Cambodia down south it draws on its culinary influence from all these regions including its former colonial rulers the French.
We tried a few things that were very similar in their flavor profile to the neighboring regions. What was good about the place was the sampler sauce platter to begin the introduction to their cuisine.
They got three sauces in little ramekins to try and get us initiated in what the other entrees might taste like. There was a tomato based broth, a coconut based sauce and lastly a beef broth or demi glaze. Once you try it you are able to decide what sort of pho or mains you might like that would include one of these three sauces.
We also tried some egg rolls which were crispy hot and flavorful.
The chicken curry dish looked good on paper and presentation but the bird failed to delight, as it leaned more on the chewy side and not tender.
Overall the flavors reminded us of a mix between Thai and Vietnamese, which was no surprise but not worth a return trip.
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