Very glad to see the French-influenced beef stew on the menu (banh mi bo kho), haven't had one in a long time. Banh mi here refers to bread, rather than a sandwich (banh = cake or bread, mi ="wheat).
Tender, flavourful medallions of beef, veined with just the right amount of cartiledge and fat, a thick, sticky chewiness that contrasts so nicely with the soft meaty fibres. The thin but flaovurful braising liquid is lightly flavoured with tomato, and given depth with a judicious combination of dark aromatic spices (of which star anise might be quite prominent) and lighter herby touches like cilantro. A squeeze of lime brings out a tangy angle to the stocky flavour of the beef. Hunks of soft potato and carrots. The bread is warm, freshly toasted, and pleasantly soft on the inside, perfect for dipping in a stew.
Nice to have an alternative to the more common noodles and rice plates. I'm going to try the one with the curry chicken (banh mi cari ga) next.
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