Eating Food for Homework: The Best Assignment I've Ever Recieved Part IV

For the second part of my Chinese eating out activity points, I chose not to go to Chinatown, since I had already been there once. I went to a place called Furama, where I eat very often for dim sum but never go for anything but that. I always go with a large group, most often for the Chinese New Year parade they have on Argyle. When you arrive with a big group, you get a large table with a rotating circle in the middle that the food just gets put on so you can rotate whatever you want to you. The reason why I love this place for dim sum so much is because they actually have people walking around with carts full of food that you can just ask for and get. There will always be at least one person by your table with a cart asking you if you want whatever they have. There are some people here who are very aggressive as well and, when they ask you if you want anything and you say no, will then go on to offer ten other things they have and how good they are and how you should just try them. The carts are great! You can just pick and choose what you want, but this always ends up leaving us with a huge surplus of food and about three things untouched at the end of the meal. The people are always willing to find something for you as well, so if they don't have what you want on their cart, they just call someone else who they know has it. Dim sum is just really easy and a great alternative to Sunday brunch!

We came late as usual, around one in the afternoon, but it was still full to the brim with people and carts alike. We order mostly shrimp things on account of my sister and mother's pescetarianism, but we got so much I couldn't come even close to telling you what we ordered. My father and I got some duck that was extremely full of bones but otherwise good, and we picked these people's carts bare of several kinds of dumplings, buns and noodles, all filled with assorted things most of which we had to ask to make sure had no meat in them. It is truly amazing how many different kinds of buns there are. There are barbecue pork buns, chicken buns, vegetable buns, custard buns... I could go on all day. There are ten thousand different kinds of dumplings, each one just slightly different form the next. And the menu doesn't even cover half of what they have in those carts. Each person has a different cart with different things in it, and when you take into consideration how many people there are with carts, that is a lot of food. 

I was asked to answer this question in my review: Are the characters on the menu in Chinese or English? That is the awesome thing about dim sum - there is a menu, but you of course don't use it and it gets buried underneath your pork siu mai or whatever other thing you are eating and deems more important than a piece of paper with some pictures on it. The characters are Chinese and English, but this is required for much of the people visiting to understand the names of the dishes. However, when the people come around with the carts I do suppose you just point to what you want and say "oh, yeah, one of those", and that is that. The people in the restaurant are a majority Chinese, but there are quite a few non-Chinese people like my family who discovered this concept, just marveled at it and now goes there all the time. I honestly have no idea about the ownership of this place and don't frankly care, so long as they keep the chef.
This place is to me a pretty good example of solid Chinese food served in an interesting way that doesn't cost a lot, and it seems to be part of the clump of places that have been slightly modified to fit American tastes but overall just a good place in total.

Eating Food for Homework: The Best Assignment I've Ever Recieved Part I

          Every new unit, my Social Studies teacher asks his students to do something called Activity Points, where you have to go out and do various activities of your choice that are related to the topic we are studying. This unit happens to be about geography and foreign culture, and one of the options for an activity is going to a restaurant from a different country. I of course loved this option and more than half of my points are going to be from going out and eating good food. My first stop was my favorite pho restaurant on Argyle, Pho 777(better than Pho 888, don't mix them up). We know the people there("Chicken pho for you, and oh-you don't eat meat.") and absolutely love the food. You are supposed to turn in a review of the restaurant, so I will write it here- what better excuse than this to post on a blog you haven't written on in almost two years?

          Obviously, I ordered chicken pho as usual. Pho is basically noodle soup but better- in addition, it has about twenty different cow parts you can order in your soup, along with chicken, pork, seafood and vegetable soups. Noodles, then, are presumably a prominent food in that area and something that is eaten a lot. I recommend pho with a combination of Sriracha sauce and the chili sauce put out on your table- that is how I have always eaten it. When the pho comes out it is steaming hot, which is really the best time to eat it, except there is about a gallon of it in that bowl. Before the pho is served you are given a plate of condiments including lime, Thai basil, sprouts and jalapeño peppers. I am not entirely sure why Thai and American basil are different; this is probably something about the land there and what is available. There isn't really anything in the pho other than broth, noodles, meat and unidentified leafy greens. It is fabulous that way, which is what makes it different from my mother's more American noodle soup, with potatoes, carrots, celery and fat noodles. This is possibly important to the culture of Vietnam and the U.S. because I know that in the U.S. noodle soup has always been a common comfort food. Judging by how popular pho seems to be and how there are Vietnamese restaurants entirely given to pho, one would think that this particular dish was of some value to their culture.
             The atmosphere of Pho 777 is very casual and probably family-owned- my own family is constantly trying to figure out who is part of the family, which couple owns this place, and how everyone is related. In addition, there always seems to be family or very good friends having dinner in a table by the kitchen, and half of the time someone working there will bring out a dish with candles in it and sing something in Vietnamese. My family and I all think it is hilarious that most of the time the music they are playing is older music by Americans dubbed in Vietnamese(for example, Kenny Rogers and rock-n-roll hits). The two people always serving can be slightly grumpy but we know the older woman there well and she is very sweet(this is the same woman from the picture included).
              Summing it all up, Pho 777 is the best place for pho on Argyle, and while it is not the most well-known pho restaurant in the city, the bowl of soup it has to offer is delightfully warming and filling on a cold January night. And while you are on Argyle, make sure to stop at the Tai Nam Vietnamese market for some unique Asian goods and the Chiu Quon Bakery for Chinese pastries and a lot of different kinds of buns.

Kate

Nha Hang Vietnam

Perhaps if was the spring like weather that drove the request, a light and refreshing dinner of Bun Kho and fruit smoothies, an almost perfect choice when the weather is warm. Or possibly two children, worn and dehydrated from a day of field trip'ing, knew that nothing refuels a depleted sodium supply like Vietnamese fish sauce; the request was for a trip to Argyle Street. Parents happily agreed, and we agreed to try a new place, Nha Hang Viet Nam, on the east end of Argyle, recently reviewed  Tasting Table.

Nha Hong sits in a tiny space on the corner of Argyle at Kenmore. The girls immediately took note of the bright and thoroughly decorated interior: Mary thought "the ambiance is fantastic, colorful and small" and Kate concurred, "very colorful". 

While the restaurant may be small, the menu is huge, a bit overwhelming for young children (and occasionally their mother). While our standard order in Vietnamese restaurants is Pho Noodle Soup, the warm weather, and a quest to try something new, necessitated a full review of the menu. We started with Goi Cuon Tom, a shrimp spring roll (#17), Cha Gio Chay,  a vegetarian egg roll (#21),  and Banh Hoi Ho Nuong Tom, a woven rice cake (#27).  Everything was good but the standout, for the Taste Buds, was the woven rice cake, which was really a "make your own spring roll" spread of deliciousness. Three components: one very large platter piled high with grilled shrimp, beef, lettuce, mint, rice vermicelli; one plate of the hard and very thin spring roll wrappers; and two tubs of warm water (non aesthetically pleasing to go containers used for water happily overlooked by a mother enthusiastically dipping wrappers for children), all combined to create a very interactive and tasty treat for the Taste Buds. The beauty is this, they can put whatever they want inside their spring roll; Mary opted for noodles, mint and shrimp  as Kate filled hers with everything available. A picky eater could dive in with noodles only and still get the experience of trying something new.

We shared three entrees: Co'm Chien Bo, beef fried rice (#129), Mi Xao Tom, crispy egg noodles with shrimp and vegetables (#136), and Hu Tieu Xao Chay, large pan fried rice noodles with tofu and vegetables (#153).  All three choices are very easy introductions to Vietnamese food: nothing spicy (although easily doctored by sharing parents prone to splashing Nuac Chom, spicy fish sauce, over their personal plate), nothing terribly scary looking and all available interchangeably with beef, chicken, tofu and shrimp, for individual preferences. The girls really enjoyed the crispy noodles although Kate felt that the broccoli was "overcooked" which I will amend to being slightly overcooked and fully doused in a very tasty and light sauce.  The only real miss here was the Co'm Vit Mam Gung, a steamed rice dish with duck and a ginger fish sauce (#116), ordered by the dad who wished he had stuck with his regular Pho, finding this bland, tough and boring.

Two strawberry smoothies, quite large, were slurped away with vigor. Mary found them "creamy, fresh and good" and can't wait to go back and try watermelon.  Adults please note Nha Hang is BYOB and there is a liquor store in the block to the west.

Hoping to end our Argyle evening with a stop at an Asian bakery, we walked west towards Broadway, finding that at 8:00 pm all bakeries had closed. Thankfully finding ice cream at Thai Pastry, just south of Argyle on Broadway, appeases even the most disappointed bakery hunter: red bean, mango, cotton candy, lychee; all given a thumbs up by the most discerning ice cream eaters, or, more accurately, children who really love all kinds of ice cream, even without Vietnamese fish sauce.