Two Vietnamese-born women chefs are bringing their Taste of Asia dinner series to Noord with a feast served on banana leaves.
It can be tricky to mess with a classic, especially one as beloved as the cheesesteak. Tampering with the simple “one whiz wit” could be a fraught with peril but Chad Kubanoff, owner of Same Same, has decided he’s up to the task.
“The Vietnamese Cheesesteak” will be making its debut at the Liberty Lands Music Festival and Flea Market, this Saturday, June 4th.
The sandwich layers shaved beef shank with caramelized onions, pickled onions, Laughing Cow cheese on top of banh mi bread. This is all topped off with a concoction Kubanoff dubs “Jawn Sauce,” which is a special blend of oyster sauce, soy sauce, and garlic.
Sometime before 9 p.m. on Thursday, March 3rd, a 54 year old female cook at Lee’s Cafe and Bistro on the 500 block of Washington Avenue was found dead in the basement of the Vietnamese restaurant.
Police tell CBS 3 that the woman put up a fierce fight and that they are currently collecting video from businesses along Washington Avenue that may lead them to identify the suspect or suspects.
Lee’s Cafe is from the same owners as Cafe Nhu Y, the popular but tiny banh mi spot at 8th and Christian that closed in the fall of 2014.
The former BlueCat at 1921 Fairmount Avenue is now iPho, a Vietnamese eatery for Fairmount. Owner and chef Van Nguyen also owns an iPho in Atlantic City. Nguyen is excited to bring his pho, vermicelli, rice platters, noodle soups and bubble tea smoothies to a neighborhood in Philadelphia that doesn’t have much Vietnamese to speak of.
IPho is open daily from 11 a.m. to 10 p.m. for lunch and dinner. Takeout and delivery is also available. A website should be online soon.
Ever hear of a Vietnamese Taphouse? Well there’s one coming to South Street. Tuan Phung is bringing Vietnamese street food and over 200 different bottles of craft beer to 712-714 South Street.
Banh Mi and Bottles will focus mostly on “street bites,” or Vietnamese tapas, but also on the menu will be Banh mi, pho, salad rolls, and other authentic Vietnamese dishes. On top of the 200 to 300 varieties of beer to choose from, Phung says they’ll have a full bar with house-made organic cocktails with a Southeast Asian influence.
On a Sunday night in late November, we weren’t the only table at Papaya Vietnamese Contemporary Tapas, but it was close.
My wife and I were there, drinking water because the place is BYO and we’d forgotten to pick up a bottle. There was the couple in the corner (smarter than us, drinking, all twinkling smiles and holding hands like they were auditioning for a jewelry store commercial,) and a family sprawling across two tables in the middle of the long, spare, narrow room—half-eaten plates of short ribs and papaya salad and special-of-the-night scallops scattered across the dark wood tables. Owner and chef Patrick Le was standing at the open kitchen’s pass, plating desserts. His mom, Thuy, shuttled back and forth between the kitchen and the big table where she sat (briefly) to talk with the family, who were obviously regulars and obviously having a great night.
Philadelphia Inquirer critic, Craig LaBan has spent the last three months becoming a pho expert. LaBan has traversed Washington Avenue, explored Chinatown and peeled back the mystery of East Kensington’s pho culture to come up with his list of the best pho in Philadelphia.
Along the way, LaBan discovers, tips, tricks and some off-the-menu requests that can elevate your pho sojourns as well.
In Philly, Southeast Asian flavors are the gift that keeps on giving. In Point Breeze, South Philly and Chinatown, along Washington Avenue and even out in the ’burbs, there are enclaves whose composition and abstract representation of geopolitical borders are constantly shifting and changing. This means Thai and Laotian food on traditionally Vietnamese-heavy blocks, and awe-inspiring Malaysian food in Chinatown. It also means a deepening and broadening of available flavors, so if you’re looking to explore the subtle differences between Malaysian and Indonesian food, Vietnamese that goes beyond a bowl of pho, or Thai more complicated (and delicious) than a simple plate of pad Thai, there are many options.
PRO TIP: If you add the cold garnishes a little at a time, they won’t cool the soup too quickly … and the heat plus garnishes will make for a more aromatic soup.