Archive for the 'Bun Mang' Category

Chinese Kitchen/Chi Tu Thanh Nha Hang – San Diego

CHINESE KITCHEN FACADE

If your family is anything like mine, then you’ve probably been dining in the same handful of restaurants for several decades. For as long as I can remember, Pho Hoa has been our go-to joint for Vietnamese beef noodle soup, Minh Ky has been our standby Chinese noodle spot, Lee’s Garden has been our celebratory banquet destination, and so on. We are creatures of habit when it comes to eating outside the home.

While driving to Minh Ky for breakfast one Sunday morning, my mother casually mentioned a hole in the wall Vietnamese restaurant that she had recently noticed and had been curious to try. “They make bun mang vit,” my mom said excitedly. “It’s my favorite.”

Even though the yet-to-be-tested restaurant specialized in my mother’s favorite dish, the comfort of dining in a familiar eatery still appealed to her more. In order to encourage my mama to branch out, I had to strike a deal. If the meal at the new place was terrible, I’d volunteer to foot the bill. However, if the food turned out to be terrific, she’d take The Astronomer and me out. With nothing to lose, my mom agreed to breakfast at Chinese Kitchen/Chi Tu Thanh Nha Hang.

CHINESE/VIETNAMESE MENU

The Vietnamese-run restaurant is actually two establishments in one. Chinese Kitchen churns out classic Chinese-American fare like chop suey, chow mein, and egg foo young, while Chi Tu Thanh Nha Hang specializes in Vietnamese noodle soups and porridge. By the way, Chi Tu Thanh is the name of the restaurant’s proprietress and nha hang is the Vietnamese word for “fancy” restaurant.

Chi Tu Thanh Nha Hang also doubles up as a catering service. Throughout our meal, dozens of people came by to pick up trays of freshly fried cha gio and steaming pots of soup to bring home to eat.

BANH CANH

The Astronomer, my mom, and I stuck to the Vietnamese menu during our visit. I ordered a bowl of banh canh tom cua ($5), a soup comprised of udon-like noodles in a sweet pork broth with shrimp, crab, and a fish cake. I used to loathe banh canh as a child because the noodles were too slippery and gelatinous, but now that my chopstick skills have improved markedly, it’s become one of my favorite noodle soups. Chi Tu Thanh’s version was quite nice, with its clear yet porky broth and generous amount of noodles. I would’ve liked a pork trotter to gnaw on, as well as more bits of crab.

BUN MANG

My mom was mostly pleased with her bun mang vit ($5), vermicelli noodles in a duck-based broth with bamboo shoots and congealed pig’s blood. The noodle soup’s flavors were completely satisfying, but my mother felt the kitchen was a bit skimpy with the meaty bamboo shoots.

DSC_0074

The Astronomer ordered a bowl of chao vit ($3.95), duck porridge. Topped with black pepper, scallions, and minced ginger, the porridge was seasoned deftly and comforting in a way that only porridge can be.

VIT

The chao vit was served with tender slices of boiled duck and nuoc mam gung (ginger fish sauce). The portion pictured here includes an additional order of duck for the goi vit (duck salad).

GOI VIT

In addition to the slices of boiled duck, the goi vit ($5) included a crisp heap of lightly dressed cabbage and banana blossom.

My mom had such a positive experience at Chi Tu Thanh that she’ll be ordering a big ‘ol pot of bun mam this holiday season for us to dig into at home. Oh, how I’ve missed that wildly flavorful soup!

Chinese Kitchen/Chi Tu Thanh Nha Hang Food To Go
6160 University Avenue
San Diego, CA 92115
Phone: 619-286-8778

Chinese Kitchen on Urbanspoon

Cruising the Mekong Delta

The Astronomer and I played hooky two Fridays ago to visit the Mekong Delta. We traveled with a tour group (Sinh Cafe) because the southern part of Vietnam isn’t as accessible as the larger cities. For a measly eighteen bucks, we enjoyed a two-day, one-night excursion and a souvenir t-shirt.

We began our tour at 8 AM at the Sinh Cafe office in Saigon. We arrived in the Mekong two and a half hours later and boarded a boat to see the Cai Be floating market. Unfortunately, it was quite late by Vietnam standards and most of the buying and selling action had died down.

The second stop on the tour was at the Thanh Phong candy “factory” where we saw coconut candy, rice paper and rice crispy treats being made. The coconut candy tasted like dulce de leche with only a hint of coconut, while the rice crispy treats reminded me of Kashi puffed cereal. We were told that the rice paper would be used to make egg rolls.

After the factory tour, we boarded the boat to explore the delta a bit more and then headed to lunch. Lunch was included in the package and consisted of soup, rice, pork chops, egg rolls, and some veggies. I ate way too many sweets during the candy tour, so I gave my chop and rice to my hungry traveling companion. The soup was a simple vegetable and pasta combination that seems to be a Mekong Delta specialty.

Course I: vegetable and pasta soup

Course II: pork chops with rice, vegetables and egg rolls

Toward the end of lunch, a three-piece Vietnamese band performed songs using traditional instruments. I really liked how the singers contorted their voices for the Cải Lương numbers.

Post-lunch we hopped on the boat once more to further explore the Delta. The surroundings were beautiful and peaceful. After an hour or so, the boat dropped us off in the city of Vinh Long where we boarded a bus that took us to the city of Can Tho via ferry.

For dinner, The Astronomer and I ditched the tour group and sought out some good ‘ol street food. Can Tho is the largest city in the southern portion of the country, but sadly doesn’t have a large selection of street eats. We stopped for a bite at a stall selling bun mang on Tran Viet Chau Street.

The damp Mekong air put us in the mood for a hot bowl of duck noodle soup.

Duck Noodle Soup (10,000 VND)

The bun mang really hit the spot; I especially enjoyed dipping the duck in the ginger fish sauce. The Astronomer drowned his blood Jello in the ginger fish sauce to make it more palatable—whatever floats your boat. After dinner we went to the hotel and crashed.

Day two of the tour began bright and early. The hotel buzzed our room at 6:30 AM and we departed to see the Cai Rang floating market at 7:30 AM. The market is mainly for wholesalers rather than regular folks, so we didn’t make any purchases. The large pole on each boat signifies what the boat is selling.

After a three-hour tour of the markets and surrounding areas, we arrived at a fruit orchard to relax. There were many hammocks set up along the shady trees, which The Astronomer really dug. We also enjoyed some fresh fruits.

The penultimate stop on the Mekong Delta tour was at a rice husking factory. As a proponent of whole-grains and fiber, I must admit that I was saddened by this whole affair. We saw a huge machine that essentially stripped the nutrients from the rice—how depressing.

Before busing back to Saigon, the tour stopped at a restaurant in Can Tho for lunch. The prices were high and the portions were small. Double whammy. Time constraints made it impossible to ditch the group during this meal. The Astronomer ordered the beef and fries, while I had some frog!

Beef and fries with baguette (30,000 VND)

Frog sauteed with onions, glass noodles, and mushrooms (30,000 VND)

This was my first encounter with frog, which I thought tasted like a cross between chicken and fish. Ribbit! My mom says that I should eat a lot of frog in Vietnam because American frozen frog just isn’t as good. Yes, ma’am.

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