"Fish 'n' Chips" - Speaking From a True Brit!

Let me clarify a little bit for you...I was born in Manchester, England Home of the Famous “Fish ‘n’ Chips”. (Chips = French Fries in the states). In the UK, fish & chips became a cheap food popular among the working classes. I can vividly remember our “take-away fish n chip/James Bond nights”. (Bond was everyone’s idol at that time). Every Friday evening, my mom would take my siblings and I to a tiny fish n chip joint a mile away from our house, we would stock up on tartar sauce (a great dipping sauce) and ask for extra salt and vinegar on our chips. I strongly recommend malt vinegar, I know it sounds strange, but it is quite tasty. Fish n chips bring back a lot of fond memories from my childhood and I have yet to dine at or take-away from a place in San Diego that serves them just like they did back than. If anyone has any recommendations for a good fish n chip joint, please feel free to post your comments.

Happy Grubbing!

A First for Pho!

First off, I am a huge Asian- food fanatic, whether it be Thai, Korean, Japanese and my most recent favorite - Vietnamese. Vietnamese is famous for its primary dish - Pho. I had heard of Pho but it never appealed to me in the past esp. since i do not eat red meat. This past year, i decided to take a chance, i mean, whats the worst that can happen? I am glad i went with my instinct, Pho is not your ordinary cup of soup, it consists of vegetables, meat or tofu, and garnishes which can be flavored just the way you like!

Preparation method:
The broth is not the condensed broth found in the cans on the aisles of the supermarket but rather a broth that is generally made by simmering the meat or tofu, bones, charred onion, and spices. Seasonings include Saigon Cinnamon, Star Anise, Charred Ginger, and Cloves. And of course, for vegetarians they have a broth that can be prepared without the meat, be sure to confirm with your waiter before ordering a Vegetable Pho as some are still prepared with the broth containing meat. It is than mixed with the rice noodles and vegetables, and garnishings such as: green and white onions, cilantro, long coriander leaves, bean sprouts, Thai basil and lemon or lime wedges. A lot of places will will have the cilantro, Thai basil, lemon/lime wedges on a separate plate that way you can adjust the soup's flavor to your taste. Sauces to use are the Hoison sauce, Fish sauce and the ever so popular Sriracha sauce (Thai hot sauce).

A bowl of Pho is more than plenty for one and is great for lunch or dinner. I would love to hear your thoughts on this dish and any styles of Pho you can recommend.

Happy Grubbing!