Sometimes one needs to take a break from German sausages and beer while in Berlin. Good thing there are so many other great international foods to choose from this wonderful city (Did I not mention how much I love Berlin?). We really enjoyed our meal at District Mot in Mitte. Not only was the Vietnamese street food pretty tasty, its the kitschy decor and moody atmosphere that really transports you back to Saigon for a bit sans the weather. I’ll be go back when hankering for some asian food in Berlin.
You might not realize this but inside this little no name food establishment they serve a mighty mean bowl of noodle soup called Bún bò Huế.
This is not your average pho. This bowl of Bún bò Huế (pictured above) has everything (beef brisket, crab meatballs, pigs blood cubes and tendon. I omitted the pork knuckle). Plus a lot of fresh herbs & spices to add for your own taste. Bún (noodle) bò (beef) may say beef noodles of Huế but it’s not all about the beef it’s about the cooking style of Huế. The broth is simmered with a mix of beef & mostly pork bones into a very rich & complex soup. The delicate & delicious meatballs are made from fresh crabmeat, no imitation here.
It was sooo good that we all had a second bowl. The lady of the shop was so proud of her food, her mother wanted me to take photos of her and her shop so that more people can come and enjoy her bún bò Huế, if you can find it. But I’m sure there’s plenty more good authentic bún bò Huế in the city of Huế, Vietnam.
Mind you this was eaten over a course of a week. We had many more other meals I didn’t include in this post and maybe I’ll be back to Berlin someday to try more. Who knows.
Pan seared steak w/ mushroom sauce. The portobello mushroom sauce was made with white wine instead of red, cause I didn’t have any on hand. Also, made buttery chunky mash potatoes & broiled asparagus(not pictured) w/ olive oil, lemon juice & fresh shaved parmesan. Kosher salt & ground pepper to taste.
sorry no Chinese new year feast pictures this year. but i have this leftover roast pork dish I made for lunch today. Its no fun eating cold uncrunchy roast pork the next day. So, I chop it up and steam it with shrimp paste & ginger. When its done & full of juices, I toss on a pile of green onions. It’s not your typical yummy smellin’ dish, but if ur use to fish sauce & thousand year old duck egg you’ll be okay with shrimp paste. this is a nice way leftover roast pork. I always end up with having more than one bowl of rice.