After seeing Anthony Bourdain’s “Parts Unknown” show where he described how much better Bun Bo Hueng is compared to Pho, I asked for recommendations where I can get this spicy soup made of pork and beef in Seattle and the former QA colleagues did not disappoint!
With 4 of my co-workers we set out to get a delicious lunch at Huong Binh at 12th & Jackson. The broth was clear with a nice spice level. The noodles are slightly thicker rice noodles, though not as thick as udon. There was a lot of different meat in the soup: Slices of beef, meatballs, pieces of pork with skin, and of course the pork blood cake. The less adventurous eaters traded the last two items away ;)
We also had a few appetizers, like the pork skewers and Cha Hue, which was fried ham and especially delicious. I’ll definitely be back :)
Seven Stars Pepper Szechwan Restaurant on 12th and Jackson is one of my favorite restaurants in Seattle. We used to go here a lot, when we were all working in Beacon Hill at PacMed and it was just a short 5-minute walk away. The big family-style lunches, where everybody helped themselves to the many different dishes by turning the “Lazy Susan” are a very fond memory and even ten years later we do our reunion lunches there.
Wikipedia tells us that Szechwan cuisine, also Sichuan, or Szechuan is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper.
And yes, a lot of the food here can be quite spicy. I’m just going to list a few of our favorite dishes:
Green Onion Pan Cakes are an excellent appetizer, Twice Cooked Pork Szechuan Style, Fish in White Sauce, Eggplant in Hot Garlic Sauce, Cumin Lamb, Honey Walnut Chicken, …. and many more. Go explore the menu! :)
I was very happy with how my slowcooker Gulasch (German spelling) turned out today. Since my wife didn’t want beef, I cooked it quite spicy and shared it with our neighbor ;)
- 1-2 lbs beef (London broil), cubed
- 1 Onion, finely copped
- 1-x cloves of Garlic, finely chopped
- 2 stalks of Celery, chopped
- 2 medium Carrots, chopped
- 1 can of diced Tomatoes
- 1/2 can of Tomato Paste
- 2 Cups of Beef Broth
- 1 Bay leaf
- 1 tbsp Marjoram
- 1-x dried Chili, without stems (add all things spicy, like hot-sauce and chili powder as much as you can take)
- 1 tbsp Paprika
- 1 tsp Sugar
- Salt & Pepper
Brown Onions, Garlic, Carrots and Celery in some Oil for 5min. Add Beef and brown. Add a little red wine, if you want or just the broth and cook loose the brown bits. Mix the contents of the pan and everything else together in the slowcooker.
Cook on low for 8 hrs. If the sauce is not thick enough at the end, cook it on high for a while.
Serve with Sour Creme and Semmelknödel or Spätzle :)