Chilli Sauce Recommendations
 

I am looking for recommendations on chilli sauces.

I love Tabasco Sauce and would like to try similar chilli sauces. From
memory, people seem to like Marie Sharp's Hot Red Habanero, but it is such a
mine field out there, I am totally lost.

Any recommendations?

Chilli Sauce Recommendations
 

Chohula, Texas Pete or Valentina. The Mexican restaurants near me, have
Valentina on the tables. http://www.hotsauceworld.com/hsw1115.html

Becca

Chilli Sauce Recommendations
 

Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:

B> Chohula, Texas Pete or Valentina. The Mexican restaurants
B> near me, have Valentina on the tables.
http://www.hotsauceworld.com/hsw1115.html

What's wrong with Tabasco? Their green variety is not as hot as
the red but both will lose their fire with time.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Chilli Sauce Recommendations
 

James Silverton said...

> Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:
>
> B> Chohula, Texas Pete or Valentina. The Mexican restaurants
> B> near me, have Valentina on the tables.
> http://www.hotsauceworld.com/hsw1115.html
>
> What's wrong with Tabasco? Their green variety is not as hot as
> the red but both will lose their fire with time.


There's Asian Chili Sauce. It's a very mild heat "sweet and sour" sauce.

Andy

Chilli Sauce Recommendations
 

On Sep 21, 1:42 pm, "James Silverton" >
wrote:
> Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:
>
> B> Chohula, Texas Pete or Valentina. The Mexican restaurants
> B> near me, have Valentina on the tables.http://www.hotsauceworld.com/hsw1115.html
>
> What's wrong with Tabasco? Their green variety is not as hot as
> the red but both will lose their fire with time.

Like SW said, way too much vinegar. Same with Texas Pete. Cholula
can be good on fried chicken. Good, not great.
>
> James Silverton
> Potomac, Maryland

--Bryan

Chilli Sauce Recommendations
 

: What's wrong with Tabasco? Their green variety is not as hot as
: the red but both will lose their fire with time.


The primary ingredient is vinegar - that's what's wrong with Tabasco.

Chilli Sauce Recommendations
 

wrote on Fri, 21 Sep 2007 20:26:34 +0000
(UTC):


j> : What's wrong with Tabasco? Their green variety is not as
j> hot as : the red but both will lose their fire with time.

j> The primary ingredient is vinegar - that's what's wrong with
j> Tabasco.

It's pretty hot, at least as hot as the alternatives, and tastes
as good to me...I've tried them in Mexican places. I think we
are getting into a "de gustibus" war and I refuse to continue.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Chilli Sauce Recommendations
 

On Sep 21, 2:49 pm, "James Silverton" >
wrote:
> wrote on Fri, 21 Sep 2007 20:26:34 +0000
> (UTC):
>
> j> : What's wrong with Tabasco? Their green variety is not as
> j> hot as : the red but both will lose their fire with time.
>
> j> The primary ingredient is vinegar - that's what's wrong with
> j> Tabasco.
>
> It's pretty hot, at least as hot as the alternatives, and tastes
> as good to me...I've tried them in Mexican places. I think we
> are getting into a "de gustibus" war and I refuse to continue.

One drop of http://www.firegirl.com/hs1154.html
will heat up any pepper sauce.
>
> James Silverton
> Potomac, Maryland

--Bryan

Chilli Sauce Recommendations
 

Ali wrote:
> I am looking for recommendations on chilli sauces.
>
> I love Tabasco Sauce and would like to try similar chilli sauces. From
> memory, people seem to like Marie Sharp's Hot Red Habanero, but it is
> such a mine field out there, I am totally lost.
>
> Any recommendations?


My favorite lately is El Yucateco's bright (almost fluorescent) green
hot sauce. The red-flavored is hotter, but the green tastes better.
A 4-ounce bottle doesn't last very long. For a while I could get
10-ounce bottles.

Bob

Chilli Sauce Recommendations
 

On Fri, 21 Sep 2007 20:26:34 +0000 (UTC), wrote:

>
>: What's wrong with Tabasco? Their green variety is not as hot as
>: the red but both will lose their fire with time.
>
>
>The primary ingredient is vinegar - that's what's wrong with Tabasco.

So....? It happens to be the first ingredient in Lea & Perrins
Worchestershire Sauce.

Chilli Sauce Recommendations
 

On Sep 21, 3:46 pm, zxcvbob > wrote:
> Ali wrote:
> > I am looking for recommendations on chilli sauces.
>
> > I love Tabasco Sauce and would like to try similar chilli sauces. From
> > memory, people seem to like Marie Sharp's Hot Red Habanero, but it is
> > such a mine field out there, I am totally lost.
>
> > Any recommendations?
>
> My favorite lately is El Yucateco's bright (almost fluorescent) green
> hot sauce. The red-flavored is hotter, but the green tastes better.
> A 4-ounce bottle doesn't last very long. For a while I could get
> 10-ounce bottles.

The El Yucateco is definitely better than Tabasco, That's not
necessarily high praise. All of them are to vinegary. I like roasted
green chilies, pureed with some tomatillo, tomato, and a tiny bit of
garlic. That's a much better "chilli sauce" than the Tabasco-type
stuff.
>
> Bob

--Bryan

Chilli Sauce Recommendations
 

On Fri, 21 Sep 2007 18:04:44 -0400, Ward Abbott >
wrote:

>On Fri, 21 Sep 2007 20:26:34 +0000 (UTC), wrote:
>

>>The primary ingredient is vinegar - that's what's wrong with Tabasco.
>
>So....? It happens to be the first ingredient in Lea & Perrins
>Worchestershire Sauce.

I like the way the vinegar in Tabasco inhances flavors. That touch
of heat and touch of vinegar really brings out the flavor of so many
foods.

Tara

Chilli Sauce Recommendations
 

James Silverton wrote:
> Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:
>
>> Chohula, Texas Pete or Valentina. The Mexican restaurants
>> near me, have Valentina on the tables.
> http://www.hotsauceworld.com/hsw1115.html
>
> What's wrong with Tabasco? Their green variety is not as hot as
> the red but both will lose their fire with time.
>
> James Silverton

I'm not familiar with the brands the OP listed. I guess it depends on how
much "heat" they want. I personally don't think Tabasco (the red one) is
all that hot. But then again, I'm not one of those people who wants a hot
sauce that will obliterate the taste of food by virtue of searing my tongue.
I never saw the point in that and when I do it's usually in the guise of
macho posturing ;)

Jill

Chilli Sauce Recommendations
 

In article >,
Ali > wrote:
>I am looking for recommendations on chilli sauces.
>
>I love Tabasco Sauce and would like to try similar chilli
>sauces. From memory, people seem to like Marie Sharp's Hot
>Red Habanero, but it is such a mine field out there, I am
>totally lost.
>
>Any recommendations?

A lot depends on your taste. Like many others, I find
Tabasco too vinegary. Similiar types of hot sauce are
Crystal and Louisianna brands. I like those better, since
the vinegar taste isn't as overpowering. Among these types
of sauces, I think I like Cholula the best.

I like Tabasco Chipotle a whole lot. It's a bit hotter than
standard Tabasco, and not as vinegary.

I like Tabasco Habanaro, too. It's incindiary, but not
stupid-hot, like a lot of the "macho one-ups-manship" sauces
that are more a chemistry experiment than a condiment.

Someone else mentioned the Sriracha sauce. This is a thick
sauce, looks like catsup. It contains no tomatoes. It's
pretty much pureed red ripe serrano chiles and garlic. Very
tasty. Also pretty hot.

What I use most these days is pure powdered chipotle chiles.
I used to get this in the local hot sauce store, but
since it went out of business, I've found it on the net.
I buy it in bulk, one-pound packages, from Los Chilereos
de Nuevo Mexico. Since it's a dry powder that doesn't
need refrigeration, it's easy to put it in one of those
little picnic shakers and take it with you. It's great on
hamburgers, or mixed in with the catsup for french fries.

--
Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
mvp at calweb.com | --Blair P. Houghton
KE6BVH

Chilli Sauce Recommendations
 

"jmcquown" > wrote in
:

> James Silverton wrote:
>> Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:
>>
>>> Chohula, Texas Pete or Valentina. The Mexican restaurants
>>> near me, have Valentina on the tables.
>> http://www.hotsauceworld.com/hsw1115.html
>>
>> What's wrong with Tabasco? Their green variety is not as hot as
>> the red but both will lose their fire with time.
>>
>> James Silverton
>
> I'm not familiar with the brands the OP listed. I guess it depends on
> how much "heat" they want. I personally don't think Tabasco (the red
> one) is all that hot. But then again, I'm not one of those people who
> wants a hot sauce that will obliterate the taste of food by virtue of
> searing my tongue. I never saw the point in that and when I do it's
> usually in the guise of macho posturing ;)
>
> Jill
>
>

Tobasco sauce just doesn't taste good to me, other brands of chili sauce
have better flavour not just heat...Frank's or other brands just taste
better...not as bitter as tobasco sauce.

Using a mixed chile sauce made with different vinegars just seems to
taste better. Heat is ok but good flavour is better.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Chilli Sauce Recommendations
 

On Sep 22, 6:27 am, "jmcquown" > wrote:
> James Silverton wrote:
> > Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:
>
> >> Chohula, Texas Pete or Valentina. The Mexican restaurants
> >> near me, have Valentina on the tables.
> >http://www.hotsauceworld.com/hsw1115.html
>
> > What's wrong with Tabasco? Their green variety is not as hot as
> > the red but both will lose their fire with time.
>
> > James Silverton
>
> I'm not familiar with the brands the OP listed. I guess it depends on how
> much "heat" they want. I personally don't think Tabasco (the red one) is
> all that hot. But then again, I'm not one of those people who wants a hot
> sauce that will obliterate the taste of food by virtue of searing my tongue.
> I never saw the point in that and when I do it's usually in the guise of
> macho posturing ;)

It's the acetic acid (vinegar), not the capsaicin, that obliterates
taste.

Hot food is not just about macho posturing, not that that doesn't
happen*, but people eat fiery hot food alone, in the privacy of our
own homes, and enjoy them.

* When me, and my two fellow maniac bandmates each took a half dropper
full of Pure Cap straight into the mouth, that was largely macho
posturing, or male bonding, if you want to use that term. We were on
a gravel bar, and alcohol was involved.
>
> Jill

--Bryan

Chilli Sauce Recommendations
 

Ali said...

> I am looking for recommendations on chilli sauces.
>
> I love Tabasco Sauce and would like to try similar chilli sauces. From
> memory, people seem to like Marie Sharp's Hot Red Habanero, but it is
> such a mine field out there, I am totally lost.
>
> Any recommendations?


You should also look at salsas. They can achieve spicy hot-hot-hot levels
as the chili sauces but provide a more "edible" consistency.

I'd hot sauce an omelette. Salsa would chill it too much.

I'd hot sauce a batch of guacamole to heat it up. Salsa would water it
down.

I'd use salsa for dipping sauces (chips, tenders, etc.). Hot sauce would be
too spotty to apply.

I'd salsa over a burrito. You can't sop up a bite in hot sauce.

I'd hot sauce a "buffalo wing" coating. Salsa would just drip off.

I'd salsa a hotdog before I'd hot sauce one.


There's good use for both, just don't overlook salsas, imho.

Happy hunting,

Andy

Chilli Sauce Recommendations
 

Steve Wertz wrote:
>
> On Fri, 21 Sep 2007 19:29:24 +0100, Ali wrote:
>
> > I am looking for recommendations on chilli sauces.
> >
> > I love Tabasco Sauce and would like to try similar chilli sauces. From
> > memory, people seem to like Marie Sharp's Hot Red Habanero, but it is such a
> > mine field out there, I am totally lost.
> >
> > Any recommendations?
>
> Tabasco sauce is lame - way too much vinegar.
>
> Anything from Costa Rica is good. Sontova is another good one,
> as are all of Maries as you noted. The only problem is they come
> in such tiny bottles they're only good for 4-5 uses at
> $.50-$.75/serving.
>
> Huy Fong Sriracha is for everyday use, and it comes in 26oz
> bottles at the same price as the 4opz bottles of the "designer"
> hot sauces.
>
> -sw

Sriracha is pretty much an unbeatable value for an everyday cooking
versatile chili sauce. My kitchen is never without a big bottle of it.

Chilli Sauce Recommendations
 

On Fri, 21 Sep 2007 13:24:24 -0700, Bobo Bonobo® >
wrote:

>On Sep 21, 1:42 pm, "James Silverton" >
>wrote:
>> Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:
>>
>> B> Chohula, Texas Pete or Valentina. The Mexican restaurants
>> B> near me, have Valentina on the tables.http://www.hotsauceworld.com/hsw1115.html
>>
>> What's wrong with Tabasco? Their green variety is not as hot as
>> the red but both will lose their fire with time.
>
>Like SW said, way too much vinegar. Same with Texas Pete. Cholula
>can be good on fried chicken. Good, not great.
>>
>> James Silverton
>> Potomac, Maryland
>
>--Bryan

bryan, what do you prefer on fried chicken?

your pal,
blake

Chilli Sauce Recommendations
 

On Sat, 22 Sep 2007 08:47:32 -0500, Andy <q> wrote:

>You should also look at salsas. They can achieve spicy hot-hot-hot levels
>as the chili sauces but provide a more "edible" consistency.
>
>I'd hot sauce an omelette. Salsa would chill it too much.
>
just take the omelet's worth of salsa out of the refrigerator and put
it in a small bowl when you start. you should be letting the eggs
come to room temperature anyway.

your pal,
blake

Chilli Sauce Recommendations
 

Andy wrote:
> Ali said...
>
>> I am looking for recommendations on chilli sauces.
>>
>> I love Tabasco Sauce and would like to try similar chilli sauces. From
>> memory, people seem to like Marie Sharp's Hot Red Habanero, but it is
>> such a mine field out there, I am totally lost.
>>
>> Any recommendations?
>
>
> You should also look at salsas. They can achieve spicy hot-hot-hot levels
> as the chili sauces but provide a more "edible" consistency.
>
> I'd hot sauce an omelette. Salsa would chill it too much.

I use warm (room temp) salsa on eggs. My second favorite is a good
squirt of siriacha.

Just nuke some on low for 20 seconds or if you remember put some on the
counter and let it come to room temp.


>
> I'd hot sauce a batch of guacamole to heat it up. Salsa would water it
> down.
>
> I'd use salsa for dipping sauces (chips, tenders, etc.). Hot sauce would be
> too spotty to apply.
>
> I'd salsa over a burrito. You can't sop up a bite in hot sauce.
>
> I'd hot sauce a "buffalo wing" coating. Salsa would just drip off.
>
> I'd salsa a hotdog before I'd hot sauce one.
>
>
> There's good use for both, just don't overlook salsas, imho.
>
> Happy hunting,
>
> Andy

Chilli Sauce Recommendations
 

George said...

> I use warm (room temp) salsa on eggs. My second favorite is a good
> squirt of siriacha.


I just tried a sriracha mayo yesterday for the first time on a Cheesesteak
BLT! First I ever heard of the stuff, now it seems sriracha sauce is a
popular favorite!?? I have to find some.

I'm still gonna Tabasco my spinach, tomato and cheese omelettes. Force of
habit, after so long.

Andy

Chilli Sauce Recommendations
 

On Sat, 22 Sep 2007 17:46:46 GMT, Sqwertz >
wrote:


>My brother's middle name is Bryan, so I'll say that my favorite
>on fried chicken wings is Mae Ploy Sweet Thai Chili Sauce. I
>don't usually like sweet on meat, but this stuff is awesome. I
>add a bit of sriracha to the sauce since it's a pretty mild
>sauce.

I got some of that, based on your recommendation and yes, it is very
good. And I added sriracha to it also, as it was quite mild..not
knowing that you did that too...LOL.

Steve, I tried your idea of mixing sriracha with mayo...very good! I
also added some of Keo's Sweet Chili sauce to it, and I think that
makes it even better. Not much, otherwise it gets too sweet. But I
like the tang it gets.

Christine

Chilli Sauce Recommendations
 

Andy wrote:
> George said...
>
>> I use warm (room temp) salsa on eggs. My second favorite is a good
>> squirt of siriacha.
>
>
> I just tried a sriracha mayo yesterday for the first time on a Cheesesteak
> BLT! First I ever heard of the stuff, now it seems sriracha sauce is a
> popular favorite!?? I have to find some.
>
> I'm still gonna Tabasco my spinach, tomato and cheese omelettes. Force of
> habit, after so long.
>
> Andy



Just visit one of the markets in either of the two Vietnamese shopping
centers on Washington Ave in Philly. One is only 2 blocks over from the
Italian market. They have cases of the squirt bottles in two sizes and
hoisin sauce at the end of the aisle. Both are popular with Vietnamese
people so it is always fresh. While there you could wander over to Pho75
or one of the other pho joints and have great pho. Sriracha is a
standard condiment on every table.

Chilli Sauce Recommendations
 

George said...

> Andy wrote:
>> George said...
>>
>>> I use warm (room temp) salsa on eggs. My second favorite is a good
>>> squirt of siriacha.
>>
>>
>> I just tried a sriracha mayo yesterday for the first time on a
>> Cheesesteak BLT! First I ever heard of the stuff, now it seems sriracha
>> sauce is a popular favorite!?? I have to find some.
>>
>> I'm still gonna Tabasco my spinach, tomato and cheese omelettes. Force
>> of habit, after so long.
>>
>> Andy
>
>
>
> Just visit one of the markets in either of the two Vietnamese shopping
> centers on Washington Ave in Philly. One is only 2 blocks over from the
> Italian market. They have cases of the squirt bottles in two sizes and
> hoisin sauce at the end of the aisle. Both are popular with Vietnamese
> people so it is always fresh. While there you could wander over to Pho75
> or one of the other pho joints and have great pho. Sriracha is a
> standard condiment on every table.


George,

For a few years you've recommended I visit Pho75 and I keep forgetting.
Apologies. I just GoogleEarth'd Pho75, Philadelphia, PA and got rushed
right down to their "front door" and then clicking on it, it brought up
customer reviews, all excellent.

I'm make it there next week! NOW, if I mention I know George, will they
give me a discount or charge me double? <VBG>

Thanks!

Andy

Chilli Sauce Recommendations
 

On Sat, 22 Sep 2007 15:30:06 -0500, Sqwertz >
wrote:

>
>I often mix rice vinegar with the Thai chili sauce (I hope you
>got Mae Ploy brand, BTW :-) One of my favorite dips for Asian
>appetizers (egg/spring/summer rolls, fried wontons, chicken
>skewers, etc...) is:
>
Yes, I got the Mae Ploy brand. I had been looking at all the various
types out there, and when you mentioned the Mae Ploy brand, I decided
to try that one. I like their products. I started getting their
brand of coconut milk after Kay Hartman mentioned it here on rfc a few
years back.

>1/2 or 2/3cup Mae Ploy Thai Chili Sauce and about 1 tsp each of
>lime juice or white/red rice vinegar (not black vinegar for
>this), Huy Fong Sriracha, and Three Crabs brand fish sauce. I
>usually have a bottle of this already made up in the fridge. Do
>not be afraid of fish sauce in moderation.
>
Okay, I have the Tiparos brand of fish sauce. I am pretty certain I
can do better. Three Crabs, eh? I will look for it today in my local
Asian market. I have to replenish my soy sauce..I just ran out.

I use fish sauce in my version of a Vietnamese hot and sour soup.

>This is pretty much my chicken wing sauce, too, but sometimes
>I'll add a double dose of Mae Ploy red curry paste in place of
>sriracha.

I have their red curry paste.
>
>I'm not familiar with "Keo's". When I make mayo for banh mi, I
>add a couple drops of Three Crabs as well as some sriracha.
>That spicy sauce used in some sushi/California rolls is just
>Kewpie mayo and sriracha. I don't use Kewpie as it's too thin
>for me.

Not familiar with Kewpie mayo.
I have tried the sriracha mixture with both Best Foods/Hellmans mayo
and also with some of the Duke's mayo I brought back from VA. The
Duke's version is a bit tangier.

You fix your own banh mi?
Johne Thorne had an essay on banh mi years ago....I should pull it out
and see what he has to say.

Christine

Chilli Sauce Recommendations
 

"Pete C." > wrote in message
...
> Steve Wertz wrote:
> >
> > On Fri, 21 Sep 2007 19:29:24 +0100, Ali wrote:
> >
> > > I am looking for recommendations on chilli sauces.
> > >
> > > I love Tabasco Sauce and would like to try similar chilli sauces.
From
> > > memory, people seem to like Marie Sharp's Hot Red Habanero, but it is
such a
> > > mine field out there, I am totally lost.
> > >
> > > Any recommendations?
> >
> > Tabasco sauce is lame - way too much vinegar.
> >
> > Anything from Costa Rica is good. Sontova is another good one,
> > as are all of Maries as you noted. The only problem is they come
> > in such tiny bottles they're only good for 4-5 uses at
> > $.50-$.75/serving.
> >
> > Huy Fong Sriracha is for everyday use, and it comes in 26oz
> > bottles at the same price as the 4opz bottles of the "designer"
> > hot sauces.
> >
> > -sw
>
> Sriracha is pretty much an unbeatable value for an everyday cooking
> versatile chili sauce. My kitchen is never without a big bottle of it.

Same here. Toss some deep fried chicken wings into it and you've got
Buffalo wings that will bring tears to your eyes. Literally.

Paul

Chilli Sauce Recommendations
 

On Sep 22, 11:03 am, blake murphy > wrote:
> On Fri, 21 Sep 2007 13:24:24 -0700, Bobo Bonobo® >
> wrote:
>
>
>
> >On Sep 21, 1:42 pm, "James Silverton" >
> >wrote:
> >> Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:
>
> >> B> Chohula, Texas Pete or Valentina. The Mexican restaurants
> >> B> near me, have Valentina on the tables.http://www.hotsauceworld.com/hsw1115.html
>
> >> What's wrong with Tabasco? Their green variety is not as hot as
> >> the red but both will lose their fire with time.
>
> >Like SW said, way too much vinegar. Same with Texas Pete. Cholula
> >can be good on fried chicken. Good, not great.
>
> >> James Silverton
> >> Potomac, Maryland
>
> >--Bryan
>
> bryan, what do you prefer on fried chicken?

Most often nothing, but of all the vinegary hot sauces, Cholula is my
preferred.
Leftover, or otherwise dry breast meat often gets Heinz ketchup.
>
> your pal,
> blake

--Bryan

Chilli Sauce Recommendations
 

Andy wrote:

>>
>> Just visit one of the markets in either of the two Vietnamese shopping
>> centers on Washington Ave in Philly. One is only 2 blocks over from the
>> Italian market. They have cases of the squirt bottles in two sizes and
>> hoisin sauce at the end of the aisle. Both are popular with Vietnamese
>> people so it is always fresh. While there you could wander over to Pho75
>> or one of the other pho joints and have great pho. Sriracha is a
>> standard condiment on every table.
>
>
> George,
>
> For a few years you've recommended I visit Pho75 and I keep forgetting.
> Apologies. I just GoogleEarth'd Pho75, Philadelphia, PA and got rushed
> right down to their "front door" and then clicking on it, it brought up
> customer reviews, all excellent.
>
> I'm make it there next week! NOW, if I mention I know George, will they
> give me a discount or charge me double? <VBG>
>
> Thanks!
>
> Andy

They might, doesn't hurt to ask. If you never had pho you pick the cut
of beef or combination you want and they put thin strips of raw beef in
the bowl which cook on the way to the table. You can also ask for the
raw beef on the side and add it yourself. You also get a side plate with
bean sprouts, basil and lime which you add to the bowl. There is
sriracha and hoisin in squirt bottles on each table which some people
put into the little dish and use as a dip for the meat.

If you are still hungry for some reason you could get a banh mi at Ba Le
bakery (big white building right on the corner, entrance faces
Washington - in the mall on 6th and Washington)). They also have good
baked goods and Vietnamese coffee and also have a pho restaurant in the
rear (Pho Ba Le).

Chilli Sauce Recommendations
 

George said...

> They might, doesn't hurt to ask. If you never had pho you pick the cut
> of beef or combination you want and they put thin strips of raw beef in
> the bowl which cook on the way to the table.


Is it absurd or uncommon to ask for chicken pho? I can do beef but because of
gout, I've got some reservations.

What's a typical "cut" of beef for pho? Do I declare "flank steak pho" or
what?

Thanks,

Andy

Chilli Sauce Recommendations
 

Andy wrote:

> Is it absurd or uncommon to ask for chicken pho? I can do beef but because of
> gout, I've got some reservations.
>
> What's a typical "cut" of beef for pho? Do I declare "flank steak pho" or
> what?
>
> Thanks,
>
> Andy

They have chicken pho, but chicken was not common in Vietnam. I make
chicken pho at home fairly often.

If you want beef, most of the places offer rare eye round, flank,
brisket and meatballs, they give you a choice on the menu. IMO, the
meatballs (bo vien) taste like rubber. You can also order pho with
tendon or tripe.

Chuc may man! (aka Good luck!)

Becca

Chilli Sauce Recommendations
 

Becca said...

> Andy wrote:
>
>> Is it absurd or uncommon to ask for chicken pho? I can do beef but
>> because of gout, I've got some reservations.
>>
>> What's a typical "cut" of beef for pho? Do I declare "flank steak pho"
>> or what?
>>
>> Thanks,
>>
>> Andy
>
> They have chicken pho, but chicken was not common in Vietnam. I make
> chicken pho at home fairly often.
>
> If you want beef, most of the places offer rare eye round, flank,
> brisket and meatballs, they give you a choice on the menu. IMO, the
> meatballs (bo vien) taste like rubber. You can also order pho with
> tendon or tripe.
>
> Chuc may man! (aka Good luck!)
>
> Becca


Somehow I still feel lost!

Becca and George for lunch!?! Si vous plais?

André

Chilli Sauce Recommendations
 

Andy wrote:
> Becca said...
>
>> Andy wrote:
>>
>>> Is it absurd or uncommon to ask for chicken pho? I can do beef but
>>> because of gout, I've got some reservations.
>>>
>>> What's a typical "cut" of beef for pho? Do I declare "flank steak pho"
>>> or what?
>>>
>>> Thanks,
>>>
>>> Andy
>> They have chicken pho, but chicken was not common in Vietnam. I make
>> chicken pho at home fairly often.
>>
>> If you want beef, most of the places offer rare eye round, flank,
>> brisket and meatballs, they give you a choice on the menu. IMO, the
>> meatballs (bo vien) taste like rubber. You can also order pho with
>> tendon or tripe.
>>
>> Chuc may man! (aka Good luck!)
>>
>> Becca
>
>
> Somehow I still feel lost!
>
> Becca and George for lunch!?! Si vous plais?
>
> André

No need to feel lost, pho is easy, it is just a bowl of soup. Like
George mentioned, the sauces are on the table and they bring you a
platter of vegetables. You can add as many vegetables as you like to
your bowl of soup. You get to play with your food, so you should love
it. LOL

Becca

Chilli Sauce Recommendations
 

Becca said...

> Andy wrote:
>> Becca said...
>>
>>> Andy wrote:
>>>
>>>> Is it absurd or uncommon to ask for chicken pho? I can do beef but
>>>> because of gout, I've got some reservations.
>>>>
>>>> What's a typical "cut" of beef for pho? Do I declare "flank steak pho"
>>>> or what?
>>>>
>>>> Thanks,
>>>>
>>>> Andy
>>> They have chicken pho, but chicken was not common in Vietnam. I make
>>> chicken pho at home fairly often.
>>>
>>> If you want beef, most of the places offer rare eye round, flank,
>>> brisket and meatballs, they give you a choice on the menu. IMO, the
>>> meatballs (bo vien) taste like rubber. You can also order pho with
>>> tendon or tripe.
>>>
>>> Chuc may man! (aka Good luck!)
>>>
>>> Becca
>>
>>
>> Somehow I still feel lost!
>>
>> Becca and George for lunch!?! Si vous plais?
>>
>> André
>
> No need to feel lost, pho is easy, it is just a bowl of soup. Like
> George mentioned, the sauces are on the table and they bring you a
> platter of vegetables. You can add as many vegetables as you like to
> your bowl of soup. You get to play with your food, so you should love
> it. LOL
>
> Becca


Ok, so is pho an appetizer/side dish? Should I be ordering a side of cow as
a main dish or somthing to go with it?

Andy

Chilli Sauce Recommendations
 

Andy wrote:

>> No need to feel lost, pho is easy, it is just a bowl of soup. Like
>> George mentioned, the sauces are on the table and they bring you a
>> platter of vegetables. You can add as many vegetables as you like to
>> your bowl of soup. You get to play with your food, so you should love
>> it. LOL
>>
>> Becca
>
>
> Ok, so is pho an appetizer/side dish? Should I be ordering a side of cow as
> a main dish or somthing to go with it?
>
> Andy

Some restaurants call themselves Noodle Shops, all they sell is Pho. It
is a main dish, and it comes to you in a large bowl. I have never seen
anyone, at my table, eat the entire bowl. You get a little meat and a
lot of noodles. You add the rest of the vegetables at your table.

Eating the noodles with chopsticks is part of the fun. Wear a shirt
with a lot of pattern.

Becca

Chilli Sauce Recommendations
 

Becca said...

> Andy wrote:
>
>>> No need to feel lost, pho is easy, it is just a bowl of soup. Like
>>> George mentioned, the sauces are on the table and they bring you a
>>> platter of vegetables. You can add as many vegetables as you like to
>>> your bowl of soup. You get to play with your food, so you should love
>>> it. LOL
>>>
>>> Becca
>>
>>
>> Ok, so is pho an appetizer/side dish? Should I be ordering a side of
>> cow as a main dish or somthing to go with it?
>>
>> Andy
>
> Some restaurants call themselves Noodle Shops, all they sell is Pho. It
> is a main dish, and it comes to you in a large bowl. I have never seen
> anyone, at my table, eat the entire bowl. You get a little meat and a
> lot of noodles. You add the rest of the vegetables at your table.
>
> Eating the noodles with chopsticks is part of the fun. Wear a shirt
> with a lot of pattern.
>
> Becca


There's a Thai "Noodi Bar" in town that just sprang up. Haven't been there
yet. I'll give Pho75 the first try.

From the sound of it, I could easily manage to eat an entire bowl. Only
problem I perceive is the chopsticks. I'll need a couple hours head start
unless I can just pour it in me.

Unraveling my 1984 Hawaiian shirt. Has lots of pattern AND food stains on
it but, you'd be hard pressed to tell which is which. ;)

Thanks,

Andy

Chilli Sauce Recommendations
 

Becca wrote on Tue, 25 Sep 2007 13:16:51 -0500:

??>>> No need to feel lost, pho is easy, it is just a bowl of
??>>> soup. Like George mentioned, the sauces are on the table
??>>> and they bring you a platter of vegetables. You can add
??>>> as many vegetables as you like to your bowl of soup. You
??>>> get to play with your food, so you should love it. LOL
??>>>
??>>> Becca
??>>
??>> Ok, so is pho an appetizer/side dish? Should I be ordering
??>> a side of cow as a main dish or something to go with it?
??>>
??>> Andy

B> Some restaurants call themselves Noodle Shops, all they sell
B> is Pho. It is a main dish, and it comes to you in a large
B> bowl. I have never seen anyone, at my table, eat the entire
B> bowl. You get a little meat and a lot of noodles. You add
B> the rest of the vegetables at your table.

B> Eating the noodles with chopsticks is part of the fun. Wear
B> a shirt with a lot of pattern.

The Pho restaurant I go to has two sizes, regular and large. The
regular size is about right for lunch but the large is just
that! I've seen people share a large order. I usually put *all*
of the bean sprouts, basil, lime and chilies into the soup and
stir it up with a tablespoon of hoisin sauce (provided). A 1:1
mixture of siracha chilli sauce with hoisin is good for dipping
the meats. There probably will be nuoc mam (sp?) fish sauce on
the table but I'd stay away from that :-) Not all Pho places
have it but there is a chicken soup variety with white or dark
chicken that I like.

They usually have Vietnamese coffee which you might like, fresh
lemonade and spring rolls that you might order (or share) if you
are feeling hungry.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

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Andy wrote:
> George said...
>
>> They might, doesn't hurt to ask. If you never had pho you pick the cut
>> of beef or combination you want and they put thin strips of raw beef in
>> the bowl which cook on the way to the table.
>
>
> Is it absurd or uncommon to ask for chicken pho? I can do beef but because of
> gout, I've got some reservations.
>
Depends, beef is the most common and popular. I don't know if Pho75 has
chicken. There are at least 3 Pho shops between the two Washington Ave
malls so you could check them out to see if they have chicken.


I know their is a Vietnamese-Thai place on Race St. in Chinatown that
has chicken. Thats actually a nice walk up from Washington if its a nice
day. I try to stick with places that only serve Pho.


> What's a typical "cut" of beef for pho? Do I declare "flank steak pho" or
> what?

Various including things like tendon. Ordering is easy. They give you a
one page laminated menu which describes the various cuts of beef you can
order. You can get all of one kind or a combination.


>
> Thanks,
>
> Andy

Chilli Sauce Recommendations
 

Andy wrote:

>>> Somehow I still feel lost!
>>>
>>> Becca and George for lunch!?! Si vous plais?
>>>
>>> André
>> No need to feel lost, pho is easy, it is just a bowl of soup. Like
>> George mentioned, the sauces are on the table and they bring you a
>> platter of vegetables. You can add as many vegetables as you like to
>> your bowl of soup. You get to play with your food, so you should love
>> it. LOL
>>
>> Becca
>
>
> Ok, so is pho an appetizer/side dish? Should I be ordering a side of cow as
> a main dish or somthing to go with it?
>
> Andy

I also go to this shop. There are some photos on the website which give
some idea as to what it looks like. It notes that they have chicken:

http://www.phillychinatown.com/phoha.htm

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George wrote:
> Andy wrote:
>
>>>> Somehow I still feel lost!
>>>>
>>>> Becca and George for lunch!?! Si vous plais?
>>>>
>>>> André
>>> No need to feel lost, pho is easy, it is just a bowl of soup. Like
>>> George mentioned, the sauces are on the table and they bring you a
>>> platter of vegetables. You can add as many vegetables as you like to
>>> your bowl of soup. You get to play with your food, so you should
>>> love it. LOL
>>>
>>> Becca
>>
>>
>> Ok, so is pho an appetizer/side dish? Should I be ordering a side of
>> cow as a main dish or somthing to go with it?
>>
>> Andy
>
> I also go to this shop. There are some photos on the website which give
> some idea as to what it looks like. It notes that they have chicken:
>
> http://www.phillychinatown.com/phoha.htm

and the pho menu:

http://www.phillychinatown.com/menus...ustregular.htm