[av_textblock size=” font_color=” color=”]

I’m on a mission and that mission is to eat! Yadigg? Don’t tell my mama cuz im supposed to be losing weight….IN WASHINGTON. But we’s in california so I guess it don’t matter? Haha but yeah she don’t need to know, here’s some shots of before dinner today 🙂 We were trying to eat more humbly to save room for the all you can eat korean bbq we bout to eat later tonight 😀

Classic inn n out for the first time!

What it looks like 🙂 very clean tasting burger. Patty’s are fresh beef since Inn n out can only exist if they have a beef supplier in so many miles from them that directly delivers to them. You can smell and taste the grill off the Patty’s, the buns are toasted so you got that crunch on the inside and ingredients were very fresh. No cut up packaged salad here like in mcdonalds. The French fries are chopped and fried same day and never is frozen. When I was eating them I couldn’t help but think, is this what French fries are supposed to taste like? Clean simple and delicious. I get the hype.

The Loop! Churro with a soft serve! The Churro was spot on. Crunchy on the outside soft on the inside. The sweetness was definitely balanced by the soft serve so the cinnamon sugar coating wasn’t too overwhelming. Yum!

Cha Oc. Splendid. Pork sausage with periwinkle bits ginger and a stalk of lemongrass in the middle for enhanced aromatics. The nuoc cham was a ginger, garlic, red pepper nuoc cham that complimented it really pleasantly without being overpowering or too salty. The periwinkle is nothing to be afraid of. It’s got a very light flavor, but the contrast crunchy chewy texture to the soft pork sausage is where its at!

This was the salad platter for our banh xeo! They had rau chua which is a childhood delight for me since my parents used to grow it in our backyards when we were in the projects. It’s citrusy sour zing adds a bit of excitement to any green salads.

Banh Beo. Thin little rice flower steamed cakes with dried shrimp crumble and some fried shallots and green onions topped with fried pork skins. Nothing out of the ordinary, but still delicious.

Banh Bot Loc, my Hue goodness. I loved this and preferred it over than the banh beo due to the texture difference. The banh beo is soft having been made out of rice flour. This however is made out of glutinous rice flour, a derivative of our beloved cassava plant and what boba in bubble tea is made out of. The chewy exterior is complemented with some shrimps in the middle. Gotta get some more before I leave definitely.

This is bun cha ha noi. You have the fried fish cakes and some grilled pork with pickled daikon and carrots. With this you have your greens, your nuoc cham (fish sauce), and a plate of vermicelli rice noodles. To eat you combine the different components into your bowls topped with the nuoc cham. This was very interesting since my family hasn’t really made this as a noodle dish, but nonetheless quite delicious. Simple but delicious.

This is the inside of my beloved crunchy, rich, and coconutty banh xeo. They definitely don’t cheap out on you here!

One of the best ways to eat banh xeo is to assemble your greens and place a segment of the banh xeo making sure to include the crispy batter, pork, shrimp, mung beans, and beansprouts. You roll it up and dip it in the nuoc cham and take a minute to savor all the different textures and taste profiles of the ingredients.

Here is my typical bundle of greens. Having different herbs will cut any oiliness of the banh xeo. I love the variety of herbs!

Meal dissembled. I really should put these pictures in order..

This was my flavor choice at the loop. Matcha green tea with fruity pebbles and soft serve. Definitely splurge on adding some soft serve to balance out the churro. Texture and balance is key my friends!

Two loops make an infinity! 🙂 Thanks for being my food buddy love!

The nuoc mia (sugar cane) here is spot on. They don’t water you out or add too much tac (kumquat). Very good balance between the tac and the nuoc mia. We walked a mile after eating our churro soft serves to get some nuoc mia and under the Cali heat, it was definitely a treat.

Remind me to double up on the cardio when I get home k girls? I miss you lots, but I guess I’m kind of gathering the empirical data needed to take you guys out to this sunny state one day <3
[/av_textblock]

[av_one_full first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=”]

[av_textblock size=” font_color=” color=”]

But can I eat it?

I’m on a mission and that mission is to eat! Yadigg? Don’t tell my mama cuz im supposed to be losing weight….IN WASHINGTON. But we’s in california so I guess it don’t matter? Haha but yeah she don’t need to know, here’s some shots of before dinner today ? We were trying to eat more humbly to save room for the all you can eat korean bbq we bout to eat later tonight ?
[/av_textblock]

[/av_one_full][av_one_half first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=”]

[av_textblock size=” font_color=” color=”]
Classic inn n out for the first time!

What it looks like ? very clean tasting burger. Patty’s are fresh beef since Inn n out can only exist if they have a beef supplier in so many miles from them that directly delivers to them. You can smell and taste the grill off the Patty’s, the buns are toasted so you got that crunch on the inside and ingredients were very fresh. No cut up packaged salad here like in mcdonalds. The French fries are chopped and fried same day and never is frozen. When I was eating them I couldn’t help but think, is this what French fries are supposed to taste like? Clean simple and delicious. I get the hype.
[/av_textblock]

[/av_one_half][av_one_half min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=”]

[av_textblock size=” font_color=” color=”]

[/av_textblock]

[/av_one_half][av_one_half first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=”]

[av_textblock size=” font_color=” color=”]
The Loop! Churro with a soft serve! The Churro was spot on. Crunchy on the outside soft on the inside. The sweetness was definitely balanced by the soft serve so the cinnamon sugar coating wasn’t too overwhelming. Yum!

This was my flavor choice at the loop. Matcha green tea with fruity pebbles and soft serve. Definitely splurge on adding some soft serve to balance out the churro. Texture and balance is key my friends!
[/av_textblock]

[/av_one_half][av_one_half min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=”]

[av_textblock size=” font_color=” color=”]

[/av_textblock]

[/av_one_half][av_one_half first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=”]

[av_textblock size=” font_color=” color=”]
Cha Oc. Splendid. Pork sausage with periwinkle bits ginger and a stalk of lemongrass in the middle for enhanced aromatics. The nuoc cham was a ginger, garlic, red pepper nuoc cham that complimented it really pleasantly without being overpowering or too salty. The periwinkle is nothing to be afraid of. It’s got a very light flavor, but the contrast crunchy chewy texture to the soft pork sausage is where its at!
[/av_textblock]

[/av_one_half][av_one_half min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=”]

[av_textblock size=” font_color=” color=”]

[/av_textblock]

[/av_one_half][av_one_full first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=”]

[av_textblock size=” font_color=” color=”]
This was the salad platter for our banh xeo! They had rau chua which is a childhood delight for me since my parents used to grow it in our backyards when we were in the projects. It’s citrusy sour zing adds a bit of excitement to any green salads.

This is the inside of my beloved crunchy, rich, and coconutty banh xeo. They definitely don’t cheap out on you here!

One of the best ways to eat banh xeo is to assemble your greens and place a segment of the banh xeo making sure to include the crispy batter, pork, shrimp, mung beans, and beansprouts. You roll it up and dip it in the nuoc cham and take a minute to savor all the different textures and taste profiles of the ingredients.

Here is my typical bundle of greens. Having different herbs will cut any oiliness of the banh xeo. I love the variety of herbs!

Meal dissembled. I really should put these pictures in order..
[/av_textblock]

[av_gallery ids=’146,144,143,142,141,140′ style=’thumbnails’ preview_size=’portfolio’ crop_big_preview_thumbnail=’avia-gallery-big-crop-thumb’ thumb_size=’portfolio’ columns=’2′ imagelink=’lightbox’ lazyload=’avia_lazyload’]

[/av_one_full][av_one_half first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=”]

[av_textblock size=” font_color=” color=”]
This is bun cha ha noi. You have the fried fish cakes and some grilled pork with pickled daikon and carrots. With this you have your greens, your nuoc cham (fish sauce), and a plate of vermicelli rice noodles. To eat you combine the different components into your bowls topped with the nuoc cham. This was very interesting since my family hasn’t really made this as a noodle dish, but nonetheless quite delicious. Simple but delicious.
[/av_textblock]

[/av_one_half][av_one_half min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=”]

[av_textblock size=” font_color=” color=”]

[/av_textblock]

[/av_one_half][av_one_full first min_height=” vertical_alignment=” space=” custom_margin=” margin=’0px’ padding=’0px’ border=” border_color=” radius=’0px’ background_color=” src=” background_position=’top left’ background_repeat=’no-repeat’ animation=”]

[av_textblock size=” font_color=” color=”]
Two loops make an infinity! ? Thanks for being my food buddy love!

The nuoc mia (sugar cane) here is spot on. They don’t water you out or add too much tac (kumquat). Very good balance between the tac and the nuoc mia. We walked a mile after eating our churro soft serves to get some nuoc mia and under the Cali heat, it was definitely a treat.

Remind me to double up on the cardio when I get home k girls? I miss you lots, but I guess I’m kind of gathering the empirical data needed to take you guys out to this sunny state one day <3

[/av_textblock]

[/av_one_full]

February 25, 2017

Leave a Reply