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That batch was great. The people who tried them all gave thumbs up. Even the aunties who tried them.
Got my ingredients from Hangzhou though, I haven’t look for them in Chengdu. I know you can find them in 牛市口 wet market.
For beef, I went to 唐家寺清真牛肉批发. Amazingly, they still carry stock after 9am. All other wet markets I went to sold out by 7am.
Summary Cap
Chris Z has been great showing me around
Johnny’s Donuts are to die for
Mike’s Pizza da best and DR PEPPER!
Well, just some discoveries for me during this trip while researching on Pho feasibility. Unfortunately, the timing right now is not right for Pho. Expats aside, local knowledge on Vietnamese food lingers off as South East Asian cuisine. And there are too many local noodles on offer that Pho is but a drop in the ocean of menus offered.
Therefore, regrettably I WILL START DELIVERY SERVICE! Probably open up a shop as soon as I find a good spot (reasonable rent). The focus is to bring SE Asia cuisine to your doorsteps, Pho being amongst the selections (you’d probably have to nuke it).
Any other SE Asian selections you would like to see?
Chris
Thank you for the great explanation, better than my version – succinct. I would love to pick you tongue and brains. Maybe we should set a time for taste test trials. Though who’s kitchen would be an issue, considering the pots and pans needed.
My WeChat id is the same as my name, would love to talk shop if you are interested.
My university days were filled with Pho, from SF to LA. All had their own unique tastes. My favorite is still in Pleasanton.
let’s see, beefy clear broth that goes down and warms up your tummy
pho (rice vermicelli) fills up that tummy
and all that good slices of beef!
yeah, and some veggies too.
well, pho recipe basics are the same but following the French culinary spirit, each chef creates their own recipe. even in USA, each pho shop have their own unique taste, but fresh ingredients and beefy stock is the essence. 8 hours of boiling meat and bones over small fire brings out the best beef soup.
BUT SERIOUSLY PHOGET ABOUTIT, like it!
Yes, I have been told those two are still around. Definitely will try them to see what flavors are like.
Street side meaning not in mall, yes?
Will check Tongzilin Nan Lu, see if there are any shops for rent. Any other places to check out?
Pho X, read it fast 3 times! Will I get into pooper for that? hahaha
Gfreeze1
Will be dropping by around Tuesday to crunch my numbers correct. If and when it is, Pho is back and I hope you guys like my recipe!
(For fun. I may be jumping ahead of myself, but any name suggestions?)
Sweet, will do just that. Adding we chat as (after) I type.
Will read up on Inside Mike’s Pizza Kitchen.
But please bear with me on the multitude of questions, I am such a newbie to Cheng Du. I’d probably bombard questions as to staff, taxes, recommended locations, payment, best place to blow off steam after handling cultural differences, and if it is possible (at all) to get Chinese customers to return bowls and trash to the designated place. And probably if it weird for me to train staff to say 谢谢.
In pinyin it would be JiuJiuGe (啾啾哥）Bowtie Brother. They make mean mean mean eggs, they would have to as they flew to NYC to try all the food trucks. They just opened last December (officially Jan), you can find their info on FB.
Taiwan is great place for foodies, a good friend is writing a book with his blogger friends. Making him getting me a signed copy!
