Goose With Rice Vermicelli (鹅肉米粉)
This is in combo with the goose meat from Ya Rou Bian (鸭肉扁).
Patrons can choose to purchase a bowl of rice vermicelli soup or wheat noodles soup (NT$50) to go with their order of goose.
I chose rice vermicelli because Taiwan's rice vermicelli is finer than finest. Wispy threads of angel's creation that just soaked up every molecules of flavour in the soup.
Each bowl came with a slice of goose breast meat (ahh...that's how they get rid of the breast meat), blanched mung bean sprouts and fried shallots. The soup was tasty, quite rich but yet light with the taste of bones and marrows. A fine carbo compliment to the main protein.
And speaking of compliment, the chilli sauce was quite interesting too. It reminded me of the chilli sauce that we use in Singapore to accompany our famous Hainanese Chicken Rice. It contains lots of crushed chillies and chopped garlic and everything was suspended in what I am pretty sure, goose fat. Salty, spicy, alliaceous and fragrant, it went very well with the goose. (Could use something a tad acidic though but hey, why change a working formula?)
Goose With Rice Vermicelli (鹅肉米粉)
This is in combo with the goose meat from Ya Rou Bian (鸭肉扁).
Patrons can choose to purchase a bowl of rice vermicelli soup or wheat noodles soup (NT$50) to go with their order of goose.
I chose rice vermicelli because Taiwan's rice vermicelli is finer than finest. Wispy threads of angel's creation that just soaked up every molecules of flavour in the soup.
Each bowl came with a slice of goose breast meat (ahh...that's how they get rid of the breast meat), blanched mung bean sprouts and fried shallots. The soup was tasty, quite rich but yet light with the taste of bones and marrows. A fine carbo compliment to the main protein.
And speaking of compliment, the chilli sauce was quite interesting too. It reminded me of the chilli sauce that we use in Singapore to accompany our famous Hainanese Chicken Rice. It contains lots of crushed chillies and chopped garlic and everything was suspended in what I am pretty sure, goose fat. Salty, spicy, alliaceous and fragrant, it went very well with the goose. (Could use something a tad acidic though but hey, why change a working formula?)