Thursday, October 22, 2009

Ramen Review: Vifon Bún Riêu Cua, Đà Nẵng Style Rice Vermicelli with Crab Broth

Fear not the apocalypse rations foil packet awaiting you with the four other flavor packets in the bowl, nor should you fear the shocking electric yellow goop in said foil packet because it pushes this instant lunch into wild, synapse-opening terroitory without being chemical-burn spicy. It adds a curious note to the lunchroom air for the next person, possibly changing the lackluster microwave into some sort of Alchemist's oven. Perhaps that next person's Lean Cuisine will be taken on a fantastic journey on the yellow sauce's magic carpet, and thereby take the eater to The Next Level. They will likely be too freaked out to thank you outright, but next time you pass them in the hall, you might catch a wink from their third eye.

Fellow traveler Noodle Son says: "The herb responsible for this unique flavor is Culantro, a.k.a Vietnamese Coriander (Eryngium foetidum L., Apiaceae)."

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