Since I’ve been in Saigon I’ve had at least two dozen bowls of che dau hu—silken tofu with a spicy and sweet ginger syrup—but I only first encountered it paired with tapioca balls last week. The chewy orbs of tapioca were dunked in with the warm ginger syrup and spooned atop the tofu to order. The jury is still out as to whether tapioca balls add or detract from the overall dish, but I will say that it was an amusing surprise.
Hmm.., don’t know if I’d like this version. Sounds a little bit odd. But odd could be good, will have to see.
what camera do you use to take pictures?
also, your blog is dare i say the best since noodlepie.
Htran - It’s definitely one of those things you have to try at least once. The Astronomer tried some today and gave it a thumbs down because the tapioca stuck to his teeth.
Vince - I use a Cannon Powershot A540. Nothing fancy but it gets the job done. And thank you for the HUGE compliment :-). Made my day.