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Rice Noodle at Taste of Asia

By Keyi Zhou
Posted on April 4, 2011 | FoodBlog | Comments Off on Rice Noodle at Taste of Asia

It’s a taste of home.

Taste of Asia is 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 always get from other places.

Taste of Asia offers food from parts of South East Asia such as, Vietnam, Philippines and Thailand. The food culture in my hometown, located in Southwest China, is greatly affected by food from these countries.

Rice noodles are a specialty at Taste of Asia, but are different than the typical noodles you might find in the United States. The yellow pasta noodle is made from wheat and egg yolk, while the rice noodle is white. The pasta noodle is sticker than the rice noodle, but both are soft. However, the rice noodle is soft in a different way — it’s thinner and lighter.

Taste of Asia serves several different rice noodle dishes, including seafood, pork, beef and duck. A plate of parsley, bean sprouts and one or two pieces of lime accompany the big bowl of noodle and meat soup. The soup is hot enough to cook the raw vegetables to the best point that’s crispy, fresh and smells good without losing its nutrition.

My favorite combination is the beef meatball with rice noodles. The meatball served at Taste of Asia is different from the common kind of meatball Americans usually have. It’s chewy because it is made from beef tendon, flour and beef. It’s not all meat, so it has less fat and is healthier. When I chew it, my teeth squeeze the soup out of the meatball, with its special fragrance and tastes of home fill my mouth.

I ask for extra lime every time. I squeeze limejuice into the soup. I love the natural and fresh taste of lime filled with Vitamin C. Spicy sauce is my other 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 quite as healthy.

Sometimes, surprisingly, the chef over-cooked the rice noodle and they became soggy and lost the original great taste. However, as someone who has special taste because of where I grew up, rice noodles might be too exotic to be appreciated by my American friends.

avatar Posted by Keyi Zhou on Apr 4th, 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 37920 times.

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