擔仔米粉 (Stewed Minced Pork Rice Vermicelli)
The version from "洪祖師擔仔米粉".
Technically, my lunch for the day. I promised my mate that this would be the last place I will drag him to for the stewed minced pork noodles. He was starting to rebel against my fondness for this dish. It's a hundred years old shop, I told him, and he relented.
I am beginning to think that there is a supplier of "stewed minced pork" flavour in Taiwan, because after several shops, they all started to taste the same to me. Mind you, I still like them but after my experience in Vietnam, where chefs are NOT preparing their own broths but instead relying on (sacrilegious!!!) industrial processed bouillon powders, I am started to get that "Spidey sense" that something deep, dark, dank and unclear is below the surface that I am not seeing.
I hope my fear is not true.
擔仔米粉 (Stewed Minced Pork Rice Vermicelli)
The version from "洪祖師擔仔米粉".
Technically, my lunch for the day. I promised my mate that this would be the last place I will drag him to for the stewed minced pork noodles. He was starting to rebel against my fondness for this dish. It's a hundred years old shop, I told him, and he relented.
I am beginning to think that there is a supplier of "stewed minced pork" flavour in Taiwan, because after several shops, they all started to taste the same to me. Mind you, I still like them but after my experience in Vietnam, where chefs are NOT preparing their own broths but instead relying on (sacrilegious!!!) industrial processed bouillon powders, I am started to get that "Spidey sense" that something deep, dark, dank and unclear is below the surface that I am not seeing.
I hope my fear is not true.