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 :)
Went to visit Ten Leaves (at 12th & Jackson in the ID) with my son on a Saturday for lunch. The other guests were about 10 older Vietnamese couples – I take that as a good sign :)
I had the Bánh xèo (vietnamese Crêpe), which was not on the menu, but was on the specials board. It was delicious and exactly, what I was craving. Now the kicker: It happens to be gluten, dairy, and egg free. It’s made with rice flour and water (sometimes coconut milk as well) and is filled with pork, shrimp and bean sprouts. Of course, you get a big plate of greens to fill it with, so it makes quite a balanced meal!
My son always orders the chicken vermicelli, but this time I got him the tray with rice paper. So much fun! You dip the rice paper into hot water and fill it with the chicken, vermicelli, greens, mint, basil, sprouts, and add a little of that awesome fish sauce. We love hands-on meals, especially if they taste this good :)
(Also posted this on Yelp)