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Rice Noodle at Taste of Asia

By Keyi Zhou
Posted on March 8, 2011 | FoodBlog | Comments Off on Rice Noodle at Taste of Asia

It’s a taste of home.

Taste of Asia s one of my favorite place to get home-like food. For me, it’s even better than many Chinese restaurants — it has a taste of home which I don’t get from other places.

Taste of Asia offers food from South East Asia like Vietnam, Phillipines and Thai Land. The food culture in my hometown which locates in south west China are great affected by people from these countries.

Rice noodle is a specialty at Taste of Asia. Rice noodle is not common in the Unites States. Common noodle is made from wheat and egg, yellow, while rice noodle is white. Common noodle is sticker than rice noodle but both are soft. Rice noodle is soft in a different way — it’s thinner and lighter.

Several different combination with rice noodle are severed at Taste of Asia, including sea food, pork, beef and duck. Along with the noodle and meat in a big bowl of soup, a plate of parsley, bean sprout and one or two pieces of lime are coming to the table as well. The soup is hot enough to cook the raw vegetables to the best point that’s crispy, fresh and smell good without losing its nutrition.

My favorite combination is beef, meat ball with rice noodle. The meat ball served in Taste of Asia is different from the common kind of meat ball Americans usually have. It’s chewy because it is made from beef tendon, flower and beef. It’s not all meat, so it has less fat and is heathier. When I chew it, your teeth squeeze the soup out of the meat ball, with it’s special fragrance; hone-like taste fills up my mouth.

I ask for extra lime every time. I squeeze lime juice into the soup. I love the saucer taste from lime with abundant Vitamin C, natural and fresh. Spicy sauce is my another must-have. Saucer and spicy creates the best home atmosphere for me. I love every part of the meal and I will finish the last drop of the soup.

Though the restaurant always serves rice noodle combinations with fresh parsley and bean sprout which have plenty fiber and vitamin, the soup is seasoned with aginomoto which is not good for health. Some times, surprisingly, the cook over-cooked the rice noodle and it became soggy and lose its original great taste. However, as someone who has special taste because of where I grow up from, rice noodle might be too exotic to be favored by many others.

avatar Posted by Keyi Zhou on Mar 8th, 2011 and filed under FoodBlog. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.  - This post has been viewed 38518 times.

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