Chicken Banh Mi from Banh Mi Saigon Pork Banh Mi from Thien Huong Pork Banh Mi from Banh Mi Saigon jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-129-1630′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});For the longest time,the only thing I knew about Vietnamese food was pho. Well I’m now happy to say that I’ve improved on that number by 100%! There are tons of banh mi places in the city and each of them have slightly different offerings and slightly different takes so it’s really up to you to find one that fits your palette. The two places that we’ve gone to recently are Banh Mi Saigon which is at Grand St and Mott St in Little Italy and Thien Huong which is along Bowery St near Confucius Plaza. Comparing the sandwiches from these two places,I’d have to give the edge to Banh Mi Saigon. The banh mi that they make are served on a much thicker and crustier bread which I prefer because it offers a nice contrast to the juicy vegetables and meat. Also,Banh Mi Saigon doesn’t put any mayonnaise on their sandwiches so overall,it feels a lot lighter in your stomach compared to Thien Huong. Don’t let that stop you from trying both places though! Amanda actually prefers the banh mi prefers the thinner bread of the Thien Huong because it means a better meat to bread ratio,so it really just comes down to personal preference.
Aloha everyone! This is the first entry from our Hawaiian adventure. Lahaina is on the shores of West Maui and most of the businesses here cater to the nearby resorts. Here are some that we tried out. Mapo Tofu has always been one of my favorite dishes. We actually did a recipe for it a while back that can be found here. We’ve cooked it enough times (and seen my mom cook it) that we feel the need to revisit this recipe for some adjustments. Firstly,when preparing the tofu,it’s important to cube the tofu before submerging it in hot water. The point of this step is to soften the tofu so that it’s nice and tender in the final dish. Dunking the whole brick in hot water does nothing to the parts of the tofu in the center. The second thing that we’ve changed is that we add the cornstarch mixture after the spicy sauce and the peppercorn oil. Doing it this way ensures that the spices will be thoroughly integrated with the tofu and the meat instead of sludging around with the cornstarch. Hope this helps improve your mapo tofu like it helped with our’s. jQuery(“document”).ready(function(){jQuery(‘#ngg-gallery-106-778′).galleryView({panel_width:600,panel_height:400,frame_width:40,frame_height:40,transition_interval:0,overlay_color:‘#222′,overlay_text_color:‘white’,caption_text_color:‘#222′,background_color:‘transparent’,border:‘none’,nav_theme:‘dark’,easing:‘easeInOutQuad’});});We saved the best for last! Tonkichi is a cozy,swanky japanese tonkatsu (deep-fried pork cutlet) restaurant nestled in the World Trade Centre mall in Causeway Bay.  |  | |
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