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"disqusTitle": "DIY Ramen: Worth the Time and Effort",
"title": "DIY Ramen: Worth the Time and Effort",
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"content": "\u003cp>Let’s get this out of the way first. Making ramen at home takes a long time. It requires several pots and many hours of standing around near the stove. You’ll need to go out and buy some somewhat hard-to-find ingredients. It’s not a last-minute project.\u003c/p>\n\u003cp>But it is totally, totally worth it.\u003c/p>\n\u003cp>Not only can you control every step in the process, but you can also make a better product than you can get at the majority of so-so ramen-yas around town. You can enjoy it from the comfort of your own dining room table — no lines, no wait, no loud, crowded room. Plus, there’s really nothing better to eat while continuing to brave El Niño rains.\u003c/p>\n\u003cp>So get shopping and plan a cooking schedule. It’s possible to make this recipe over the course of a weekend: Make the broth, pork, and eggs on the first day, and then prepare the \u003cstrong>menma\u003c/strong> (bamboo shoots, \u003cem>tare\u003c/em> seasoning mixture), noodles, and toppings the second day. However, you can also spread the recipe up over three days, four days, or even a week to fit it into your schedule. The most important thing to remember is that ramen needs to be served piping hot, and the noodles shouldn’t sit in the broth for more than 30 seconds before serving. Just like making a stir-fry, get all of your supplies ready before gathering your guests for dinner.\u003c/p>\n\u003cp>The first component you’ll want to make is the ramen broth. I like to make a multipurpose clear broth made from both pork and chicken. (Creamy tonkotsu broth is also possible to make at home, but it is more involved.) I personalize the broth later by adding \u003cem>tare\u003c/em>, which is essentially ramen seasoning. Below, you’ll see directions for making \u003cstrong>shio\u003c/strong> (salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), and \u003cstrong>miso\u003c/strong> tares.\u003c/p>\n\u003cfigure id=\"attachment_106535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg\" alt=\"I make my ramen broth with chicken wings and pork ribs, plus aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I make my ramen broth with chicken wings and pork ribs, plus aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I use high-cartilage chicken wings and meaty pork ribs for the base, and add aromatics like shallots, garlic, and ginger. A couple carrots add sweetness. All of these ingredients simmer for around 5 hours to develop body and flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ramen is often made with “double soup,” a mixture of two broths — meat and dashi. Instead of making both broths. I take a slight shortcut. After the meat broth has simmered for 5 hours, I “dashi” it to add even more umami and a whiff of oceanic brininess. First, I add a big sheet of kombu seaweed, which you can find at Asian markets and Berkeley Bowl. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/kombu.jpg\" alt=\"Kombu is a type of seaweed, typically used for making dashi stock.\" width=\"1920\" height=\"2192\" class=\"size-full wp-image-106529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-400x457.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-768x877.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1440x1644.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-960x1096.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kombu is a type of seaweed, typically used for making dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I simmer the kombu in the stock for about an hour. Then I add a hefty dose of kastuobushi flakes. Katsuobushi is cured bonito tuna, and it is most often sold in wispy flakes. You can find it near the kombu. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/katsuobushi.jpg\" alt=\"Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock.\" width=\"1920\" height=\"2678\" class=\"size-full wp-image-106528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-400x558.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-800x1116.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1440x2009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1180x1646.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-960x1339.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kastuobushi only needs a few minutes in the broth, and then I strain all of the solids out of the broth. That’s it!\u003c/p>\n\u003cp>While the broth is simmering, I like to make my chashu pork. Like the broth, it is mostly a hands-off project. First, you’ll need to roll the pork belly. Some chashu recipes call for leaving the pork belly flat, but it is easy to overcook this way. Plus, spirals of pork belly are pretty. To roll the belly, lay it flat on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cfigure id=\"attachment_106540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/tied-pork-belly.jpg\" alt=\" Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-106540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/rolled-pork-belly.jpg\" alt=\"The pork belly should form a spiral.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pork belly should form a spiral. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chashu cooking liquid is a mixture of sake, mirin, soy sauce, sugar and aromatics. Bring it all to a boil in a Dutch oven, add the pork and let it braise slowly in a 275°F oven. I’ve borrowed this cooking technique from \u003ca href=\"http://www.seriouseats.com/user/profile/Goodeaterkenji\" target=\"_blank\">J. Kenji López-Alt\u003c/a> at Serious Eats. He likes to keep the lid slightly ajar to better regulate the temperature inside the pot. You can read about the science in greater depth on his blog and in his book. Or just do it. It works.\u003c/p>\n\u003cp>Once the pork is quiveringly tender, remove it from the oven and let it cool in its cooking liquid. After the pork is cool, take it out of the pot and refrigerate overnight. Strain the cooking liquid and save it to cure the eggs. (It’s another very good idea I’ve borrowed from Kenji.)\u003c/p>\n\u003cfigure id=\"attachment_106527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/finished-pork-belly.jpg\" alt=\"The finished pork belly should be completely tender and golden brown.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pork belly should be completely tender and golden brown. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of eggs, cured soft-boiled eggs are, in my opinion, one of best parts of ramen. But, unlike the broth and pork, they’re not exactly \u003cem>easy\u003c/em> to pull off. Frankly, I struggle with these. Why? It’s darn hard to peel soft-boiled eggs. There are a few steps to take that will make them easier to peel — drop them in boiling water, peel them under cold water — but in the end, it comes down to the egg. So, take a deep breath and take your time.\u003c/p>\n\u003cfigure id=\"attachment_106534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg\" alt=\"Poking small holes in the bottom of each egg prevents air bubbles from forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poking small holes in the bottom of each egg prevents air bubbles from forming. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, use a thumbtack to poke a tiny hole in the large end of each egg. This hole will prevent that pesky air bubble (and subsequent flat part) on the end of the egg. Drop the eggs into boiling water and then lower the temperature to medium heat to maintain a simmer. Simmer the eggs for six minutes, then drain and rinse with cold water. Carefully, very carefully, peel the eggs and then transfer them to a shallow container and top with some of the pork cooking liquid. Covering the eggs with a paper towel will help the liquid cover the tops of the eggs. Refrigerate, but keep an eye on the clock. You really don’t want the eggs to sit in the cure for more than 12 hours or so. After that point, the salt in the cure will start to change the texture of the eggs in an unpleasant way.\u003c/p>\n\u003cfigure id=\"attachment_106539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soaking-eggs.jpg\" alt=\"Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take a deep breath. You’ve got all of the big stuff out of the way.\u003c/p>\n\u003cp>The next day, get your toppings and tares ready.\u003c/p>\n\u003cp>First, get the bamboo shoots ready. Bamboo shoots are a traditional topping, and people either love or hate them. I love them, as long as they’re prepared properly. Most bamboo shoots come canned in water. They look like this:\u003c/p>\n\u003cfigure id=\"attachment_106526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bamboo.jpg\" alt=\"Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-106526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You \u003cem>can\u003c/em> serve them straight out of the can, but I think they have a slightly metallic taste if they haven’t been doctored in some way. I like the method that Ivan Orkin uses in his book, \u003ca href=\"http://www.amazon.com/Ivan-Ramen-Obsession-Recipes-Unlikely/dp/1607744465\" target=\"_blank\">Ivan Ramen\u003c/a>. First, soak the bamboo with katsuobushi flakes in water. Once they’ve soaked up some of that goodness, cook them in a mixture of sake, soy sauce, mirin, and sugar for several minutes. Then let the bamboo sit in the sauce until you’re ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_106530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/marinating-bamboo.jpg\" alt=\"Cooking and marinating the bamboo in a soy-based sauce amps up its flavor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking and marinating the bamboo in a soy-based sauce amps up its flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now choose the style of ramen you’d like to make. My favorite style of ramen is flavored with shoyu tare. Shio ramen gets a boost with sea salt, sesame oil, ginger, garlic and scallions. Miso ramen is creamy and slightly richer. All are easy to make. The only major difference in preparation is that shoyu and shio tares are added to the serving bowls and mixed into the broth one bowl at a time. The miso tare is mixed into the entire pot of broth before portioning.\u003c/p>\n\u003cfigure id=\"attachment_106538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shoyu-tare.jpg\" alt=\"To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\" width=\"1920\" height=\"1398\" class=\"size-full wp-image-106538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1440x1049.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-960x699.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shio-tare.jpg\" alt=\"To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/miso-tare-2.jpg\" alt=\"To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I like to add some steamed cabbage (seasoned with soy and sesame), sliced scallions, and nori to each bowl. Get all of that ready after you’ve made your tare of choice.\u003c/p>\n\u003cp>Of course, you’ll also need to cook ramen noodles. I don’t think it is worth it to make noodles from scratch. Buy high quality fresh noodles from \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> and you won’t regret it. Read more about noodle shopping on my BAB post: \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">Store-Bought Ramen Noodles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>But before you cook the noodles, get everything else ready:\u003c/strong> Reheat the broth and the chashu (you can heat slices of pork in some extra pork cooking liquid). Slice the eggs in half. Portion out your tare or stir it into the broth. Bring the menma to room temperature.\u003c/p>\n\u003cp>Boil the noodles until they’re almost-but-not-quite al dente and drain well. Add them to the serving bowls with hot broth. Top each bowl with chashu, eggs, cabbage, menma, scallions, nori, and maybe a drizzle of sesame oil. Serve immediately! Ramen waits for no one!\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Ramen\u003c/h3>\n\u003cp>\u003cstrong>Note:\u003c/strong> I’ve written this recipe so that you can choose from three different styles of sauce: \u003cstrong>shio\u003c/strong> (sea salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), or \u003cstrong>miso\u003c/strong>. Choose your favorite; you’ll flavor the broth with one of these \u003cem>tares\u003c/em> right before serving. If you want to make a vegetable ramen, consider mixing the shoyu tare with a full-flavored vegetable broth to taste. Skip the chashu for this variation, and marinate the eggs in the shoyu tare. I prefer using \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> brand noodles for my ramen. They make different styles of noodles for shoyu ramen and miso ramen. If you’re making shio ramen, I’d recommend the shoyu style. Discard the seasoning packets. For more on ramen noodles, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">read my tasting post\u003c/a>. This recipe takes two full days of work. You can also split it up into three days if you prefer. Plan accordingly.\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Ramen Broth\u003c/em>\u003c/strong>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 ½ pounds chicken wings\u003c/li>\n\u003cli>1 ½ pounds pork spare ribs, sliced into individual ribs\u003c/li>\n\u003cli>2 bunches scallions, chopped\u003c/li>\n\u003cli>2 carrots, chopped\u003c/li>\n\u003cli>1 head garlic, sliced in half horizontally\u003c/li>\n\u003cli>1 inch ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>2 ounces kombu seaweed, about one 8-by-12-inch piece\u003c/li>\n\u003cli>4 ounces katsuobushi (dried bonito flakes), about 8 lightly packed cups\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Chashu Pork and Soft-Boiled Soy Eggs\u003c/em>\u003c/strong>\n\u003cli>2 pounds pork belly, skin removed\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¾ cup mirin\u003c/li>\n\u003cli>½ cup soy sauce\u003c/li>\n\u003cli>½ cup sugar\u003c/li>\n\u003cli>6 scallions, chopped\u003c/li>\n\u003cli>6 cloves garlic, peeled\u003c/li>\n\u003cli>2 inches ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>1 skin on shallot, cut in half\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Menma (Bamboo Shoots)\u003c/em>\u003c/strong>\n\u003cli>1 (15-oz) can bamboo shoots in water, sliced\u003c/li>\n\u003cli>1 1/2 cups water\u003c/li>\n\u003cli>½ ounce katsuobushi, about 2 lightly packed cups\u003c/li>\n\u003cli>¼ cup sake\u003c/li>\n\u003cli>2 tablespoons soy sauce\u003c/li>\n\u003cli>1 ½ tablespoons mirin\u003c/li>\n\u003cli>1 ½ teaspoons sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shio Tare\u003c/em>\u003c/strong>\n\u003cli>¼ cup toasted sesame oil\u003c/li>\n\u003cli>2 tablespoons finely chopped ginger\u003c/li>\n\u003cli>2 tablespoons finely chopped scallion, white parts\u003c/li>\n\u003cli>1 tablespoon finely chopped garlic\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¼ cup sea salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shoyu Tare\u003c/em>\u003c/strong>\n\u003cli>2 cups soy sauce\u003c/li>\n\u003cli>½ cup sake\u003c/li>\n\u003cli>2 scallions, chopped\u003c/li>\n\u003cli>2 inches fresh ginger, peeled and crushed\u003c/li>\n\u003cli>2 tablespoons mirin\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Miso Tare\u003c/em>\u003c/strong>\n\u003cli>½ cup red miso (akamiso) paste\u003c/li>\n\u003cli>3 tablespoons soy sauce\u003c/li>\n\u003cli>1 tablespoon mirin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Toppings and Noodles\u003c/em>\u003c/strong>\n\u003cli>2 cups shredded cabbage\u003c/li>\n\u003cli>Soy sauce\u003c/li>\n\u003cli>Sesame oil\u003c/li>\n\u003cli>6 servings fresh ramen noodles (see note)\u003c/li>\n\u003cli>2 sheets nori, quartered\u003c/li>\n\u003cli>Finely sliced scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>One day ahead, prepare the ramen broth, chashu, and eggs.\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 275°F.\u003c/p>\n\u003cp>\u003cstrong>For the broth:\u003c/strong> Combine water, chicken wings, ribs, scallions, carrots, garlic and ginger. Bring to a boil over high heat. Skim off any impurities from the top of the broth. Reduce the heat to low and simmer for 5 hours, skimming occasionally. Add the kombu and continue to simmer for 1 hour. Add the bonito and simmer for 5 minutes. Strain the broth through a fine mesh strainer. Let cool to room temperature and refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>While the broth is simmering, cook the chashu:\u003c/strong> Lay the pork belly on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cp>Combine the water, sake, mirin, soy sauce, sugar, scallions, garlic, ginger and shallot in a Dutch oven. Bring to a boil over high heat and add the pork belly. Cover with the lid, leaving it slightly ajar. Bake, flipping the pork belly every hour, until the pork is very tender, 3 to 4 hours. Let pork cool to room temperature in the broth. Transfer pork to a storage container and refrigerate. Strain broth and set aside.\u003c/p>\n\u003cp>\u003cstrong>While the pork is cooling, boil the eggs:\u003c/strong> Using a thumbtack, gently poke a hole in the large end of the eggs.\u003c/p>\n\u003cp>In a large saucepan, bring 2 quarts of water to a boil. Add the eggs and reduce the heat to maintain a bare simmer (medium to medium-low heat). Cook eggs for 6 minutes and then immediately drain. Run under cold water.\u003c/p>\n\u003cp>Very gently peel the eggs under cold running water. The white are very delicate, so work slowly. Transfer eggs to a storage container in which they can lay in one single layer. Cover eggs with some of the pork cooking liquid. Lay a paper towel over the eggs so that the sauce seeps up and over the top of the eggs. Refrigerate for at least 4 hours or up to 12 hours (no longer).\u003c/p>\n\u003cp>\u003cstrong>The next day, prepare the menma, tare and toppings.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cure the menma:\u003c/strong> Rinse the bamboo shoots with cold water. Place in a medium bowl with katsuobushi and cover with cold water. Let sit for 1 hour. Drain the bamboo and remove the katsuobushi.\u003c/p>\n\u003cp>Combine sake, soy sauce, and mirin in a small saucepan. Reduce the heat to medium and simmer for 5 minutes. Add the sugar and stir to dissolve. Add the drained bamboo and simmer until very well seasoned, 7 to 10 minutes. Transfer to a storage container and refrigerate in cooking liquid.\u003c/p>\n\u003cp>\u003cstrong>For the shio tare:\u003c/strong> Heat the sesame oil in a small saucepan over medium heat. Add the ginger, scallion and garlic. Cook until fragrant, about 2 minutes. Carefully stir in sake and salt. Increase the heat to high and boil for 1 minute. Remove from the heat.\u003c/p>\n\u003cp>\u003cstrong>For the shoyu tare:\u003c/strong> Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\u003c/p>\n\u003cp>\u003cstrong>For the miso tare:\u003c/strong> Whisk together all ingredients in a small bowl until smooth.\u003c/p>\n\u003cp>\u003cstrong>To assemble:\u003c/strong> Combine cabbage and ¼ cup water in a large saucepan. Cover and steam over medium-high heat until tender, 7 to 10 minutes. Remove from the heat and season with soy sauce and sesame oil. Gather remaining toppings and bring anything that has been chilled to room temperature.\u003c/p>\n\u003cp>Bring ramen broth to a boil. Cover and keep very hot.\u003c/p>\n\u003cp>Slice pork belly into ¼-inch-thick slices and place in a medium saucepan with some of its cooking liquid. Gently reheat over medium heat.\u003c/p>\n\u003cp>Remove eggs from soaking liquid and pat dry.\u003c/p>\n\u003cp>Bring a large pot of water to a boil. Add the ramen noodles and cook until not quite al dente, 2 to 3 minutes. Drain thoroughly.\u003c/p>\n\u003cp>\u003cstrong>For shio ramen:\u003c/strong> Pour 3 tablespoons tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For shoyu ramen:\u003c/strong> Pour ¼ cup tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For miso ramen:\u003c/strong> Turn off heat under ramen broth. Whisk in all of the miso tare. Divide broth between 6 large serving bowls.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Divide cooked ramen noodles between each bowl of broth. Slice each egg in half and place 2 halves in each bowl. Place 2 slices chashu alongside eggs. Slide one piece nori alongside the edge of each bowl. Top with menma, cabbage, scallions, and sesame oil (if desired). Serve immediately.\u003c/p>\n\n",
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"excerpt": " Whether rain or shine, ramen is always great comfort food. Learn how to make a delicious, steaming hot bowl of homemade ramen from scratch. Kate Williams will show you how.\r\n",
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"description": " Whether rain or shine, ramen is always great comfort food. Learn how to make a delicious, steaming hot bowl of homemade ramen from scratch. Kate Williams will show you how.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let’s get this out of the way first. Making ramen at home takes a long time. It requires several pots and many hours of standing around near the stove. You’ll need to go out and buy some somewhat hard-to-find ingredients. It’s not a last-minute project.\u003c/p>\n\u003cp>But it is totally, totally worth it.\u003c/p>\n\u003cp>Not only can you control every step in the process, but you can also make a better product than you can get at the majority of so-so ramen-yas around town. You can enjoy it from the comfort of your own dining room table — no lines, no wait, no loud, crowded room. Plus, there’s really nothing better to eat while continuing to brave El Niño rains.\u003c/p>\n\u003cp>So get shopping and plan a cooking schedule. It’s possible to make this recipe over the course of a weekend: Make the broth, pork, and eggs on the first day, and then prepare the \u003cstrong>menma\u003c/strong> (bamboo shoots, \u003cem>tare\u003c/em> seasoning mixture), noodles, and toppings the second day. However, you can also spread the recipe up over three days, four days, or even a week to fit it into your schedule. The most important thing to remember is that ramen needs to be served piping hot, and the noodles shouldn’t sit in the broth for more than 30 seconds before serving. Just like making a stir-fry, get all of your supplies ready before gathering your guests for dinner.\u003c/p>\n\u003cp>The first component you’ll want to make is the ramen broth. I like to make a multipurpose clear broth made from both pork and chicken. (Creamy tonkotsu broth is also possible to make at home, but it is more involved.) I personalize the broth later by adding \u003cem>tare\u003c/em>, which is essentially ramen seasoning. Below, you’ll see directions for making \u003cstrong>shio\u003c/strong> (salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), and \u003cstrong>miso\u003c/strong> tares.\u003c/p>\n\u003cfigure id=\"attachment_106535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg\" alt=\"I make my ramen broth with chicken wings and pork ribs, plus aromatics.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-broth-ingredients-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">I make my ramen broth with chicken wings and pork ribs, plus aromatics. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I use high-cartilage chicken wings and meaty pork ribs for the base, and add aromatics like shallots, garlic, and ginger. A couple carrots add sweetness. All of these ingredients simmer for around 5 hours to develop body and flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramen is often made with “double soup,” a mixture of two broths — meat and dashi. Instead of making both broths. I take a slight shortcut. After the meat broth has simmered for 5 hours, I “dashi” it to add even more umami and a whiff of oceanic brininess. First, I add a big sheet of kombu seaweed, which you can find at Asian markets and Berkeley Bowl. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/kombu.jpg\" alt=\"Kombu is a type of seaweed, typically used for making dashi stock.\" width=\"1920\" height=\"2192\" class=\"size-full wp-image-106529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-400x457.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-768x877.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1440x1644.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/kombu-960x1096.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kombu is a type of seaweed, typically used for making dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I simmer the kombu in the stock for about an hour. Then I add a hefty dose of kastuobushi flakes. Katsuobushi is cured bonito tuna, and it is most often sold in wispy flakes. You can find it near the kombu. It looks like this:\u003c/p>\n\u003cfigure id=\"attachment_106528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/katsuobushi.jpg\" alt=\"Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock.\" width=\"1920\" height=\"2678\" class=\"size-full wp-image-106528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-400x558.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-800x1116.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-768x1071.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1440x2009.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-1180x1646.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/katsuobushi-960x1339.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Katsuobushi is flaked cured bonito tuna. It is also traditionally used in dashi stock. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kastuobushi only needs a few minutes in the broth, and then I strain all of the solids out of the broth. That’s it!\u003c/p>\n\u003cp>While the broth is simmering, I like to make my chashu pork. Like the broth, it is mostly a hands-off project. First, you’ll need to roll the pork belly. Some chashu recipes call for leaving the pork belly flat, but it is easy to overcook this way. Plus, spirals of pork belly are pretty. To roll the belly, lay it flat on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cfigure id=\"attachment_106540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/tied-pork-belly.jpg\" alt=\" Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-106540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/tied-pork-belly-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the pork belly into a tight cylinder and then tie it at 1-inch intervals. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/rolled-pork-belly.jpg\" alt=\"The pork belly should form a spiral.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/rolled-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pork belly should form a spiral. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chashu cooking liquid is a mixture of sake, mirin, soy sauce, sugar and aromatics. Bring it all to a boil in a Dutch oven, add the pork and let it braise slowly in a 275°F oven. I’ve borrowed this cooking technique from \u003ca href=\"http://www.seriouseats.com/user/profile/Goodeaterkenji\" target=\"_blank\">J. Kenji López-Alt\u003c/a> at Serious Eats. He likes to keep the lid slightly ajar to better regulate the temperature inside the pot. You can read about the science in greater depth on his blog and in his book. Or just do it. It works.\u003c/p>\n\u003cp>Once the pork is quiveringly tender, remove it from the oven and let it cool in its cooking liquid. After the pork is cool, take it out of the pot and refrigerate overnight. Strain the cooking liquid and save it to cure the eggs. (It’s another very good idea I’ve borrowed from Kenji.)\u003c/p>\n\u003cfigure id=\"attachment_106527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/finished-pork-belly.jpg\" alt=\"The finished pork belly should be completely tender and golden brown.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/finished-pork-belly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished pork belly should be completely tender and golden brown. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of eggs, cured soft-boiled eggs are, in my opinion, one of best parts of ramen. But, unlike the broth and pork, they’re not exactly \u003cem>easy\u003c/em> to pull off. Frankly, I struggle with these. Why? It’s darn hard to peel soft-boiled eggs. There are a few steps to take that will make them easier to peel — drop them in boiling water, peel them under cold water — but in the end, it comes down to the egg. So, take a deep breath and take your time.\u003c/p>\n\u003cfigure id=\"attachment_106534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg\" alt=\"Poking small holes in the bottom of each egg prevents air bubbles from forming.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/poking-holes-in-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poking small holes in the bottom of each egg prevents air bubbles from forming. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, use a thumbtack to poke a tiny hole in the large end of each egg. This hole will prevent that pesky air bubble (and subsequent flat part) on the end of the egg. Drop the eggs into boiling water and then lower the temperature to medium heat to maintain a simmer. Simmer the eggs for six minutes, then drain and rinse with cold water. Carefully, very carefully, peel the eggs and then transfer them to a shallow container and top with some of the pork cooking liquid. Covering the eggs with a paper towel will help the liquid cover the tops of the eggs. Refrigerate, but keep an eye on the clock. You really don’t want the eggs to sit in the cure for more than 12 hours or so. After that point, the salt in the cure will start to change the texture of the eggs in an unpleasant way.\u003c/p>\n\u003cfigure id=\"attachment_106539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soaking-eggs.jpg\" alt=\"Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soaking-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the eggs with a paper towel to encourage the soaking liquid to cover the tops of the eggs. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Take a deep breath. You’ve got all of the big stuff out of the way.\u003c/p>\n\u003cp>The next day, get your toppings and tares ready.\u003c/p>\n\u003cp>First, get the bamboo shoots ready. Bamboo shoots are a traditional topping, and people either love or hate them. I love them, as long as they’re prepared properly. Most bamboo shoots come canned in water. They look like this:\u003c/p>\n\u003cfigure id=\"attachment_106526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bamboo.jpg\" alt=\"Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-106526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bamboo-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo shoots are most often found canned in water. You can buy tips and slice them yourself, or you can buy the bamboo pre-sliced. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You \u003cem>can\u003c/em> serve them straight out of the can, but I think they have a slightly metallic taste if they haven’t been doctored in some way. I like the method that Ivan Orkin uses in his book, \u003ca href=\"http://www.amazon.com/Ivan-Ramen-Obsession-Recipes-Unlikely/dp/1607744465\" target=\"_blank\">Ivan Ramen\u003c/a>. First, soak the bamboo with katsuobushi flakes in water. Once they’ve soaked up some of that goodness, cook them in a mixture of sake, soy sauce, mirin, and sugar for several minutes. Then let the bamboo sit in the sauce until you’re ready to serve.\u003c/p>\n\u003cfigure id=\"attachment_106530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/marinating-bamboo.jpg\" alt=\"Cooking and marinating the bamboo in a soy-based sauce amps up its flavor.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/marinating-bamboo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cooking and marinating the bamboo in a soy-based sauce amps up its flavor. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now choose the style of ramen you’d like to make. My favorite style of ramen is flavored with shoyu tare. Shio ramen gets a boost with sea salt, sesame oil, ginger, garlic and scallions. Miso ramen is creamy and slightly richer. All are easy to make. The only major difference in preparation is that shoyu and shio tares are added to the serving bowls and mixed into the broth one bowl at a time. The miso tare is mixed into the entire pot of broth before portioning.\u003c/p>\n\u003cfigure id=\"attachment_106538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shoyu-tare.jpg\" alt=\"To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\" width=\"1920\" height=\"1398\" class=\"size-full wp-image-106538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-800x583.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1440x1049.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shoyu-tare-960x699.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shoyu tare, combine soy sauce, sake, scallions, ginger, mirin, and garlic in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/shio-tare.jpg\" alt=\"To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/shio-tare-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make shio tare, cook ginger, scallion, and garlic in sesame oil until fragrant. Add sake and salt, and boil the whole mixture for a minute. Let cool. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/miso-tare-2.jpg\" alt=\"To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/miso-tare-2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make miso tare, stir together red miso paste, soy sauce, and mirin until smooth. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, I like to add some steamed cabbage (seasoned with soy and sesame), sliced scallions, and nori to each bowl. Get all of that ready after you’ve made your tare of choice.\u003c/p>\n\u003cp>Of course, you’ll also need to cook ramen noodles. I don’t think it is worth it to make noodles from scratch. Buy high quality fresh noodles from \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> and you won’t regret it. Read more about noodle shopping on my BAB post: \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">Store-Bought Ramen Noodles\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>But before you cook the noodles, get everything else ready:\u003c/strong> Reheat the broth and the chashu (you can heat slices of pork in some extra pork cooking liquid). Slice the eggs in half. Portion out your tare or stir it into the broth. Bring the menma to room temperature.\u003c/p>\n\u003cp>Boil the noodles until they’re almost-but-not-quite al dente and drain well. Add them to the serving bowls with hot broth. Top each bowl with chashu, eggs, cabbage, menma, scallions, nori, and maybe a drizzle of sesame oil. Serve immediately! Ramen waits for no one!\u003c/p>\n\u003cfigure id=\"attachment_106533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/plated-ramen-5_.jpg\" alt=\"Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/plated-ramen-5_-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade shoyu ramen with chashu, soy eggs, menma, cabbage, scallions, and nori. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Ramen\u003c/h3>\n\u003cp>\u003cstrong>Note:\u003c/strong> I’ve written this recipe so that you can choose from three different styles of sauce: \u003cstrong>shio\u003c/strong> (sea salt), \u003cstrong>shoyu\u003c/strong> (soy sauce), or \u003cstrong>miso\u003c/strong>. Choose your favorite; you’ll flavor the broth with one of these \u003cem>tares\u003c/em> right before serving. If you want to make a vegetable ramen, consider mixing the shoyu tare with a full-flavored vegetable broth to taste. Skip the chashu for this variation, and marinate the eggs in the shoyu tare. I prefer using \u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> brand noodles for my ramen. They make different styles of noodles for shoyu ramen and miso ramen. If you’re making shio ramen, I’d recommend the shoyu style. Discard the seasoning packets. For more on ramen noodles, \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/27/store-bought-ramen-noodles-you-dont-always-get-what-you-pay-for/\" target=\"_blank\">read my tasting post\u003c/a>. This recipe takes two full days of work. You can also split it up into three days if you prefer. Plan accordingly.\u003c/p>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Ramen Broth\u003c/em>\u003c/strong>\n\u003cli>4 quarts water\u003c/li>\n\u003cli>2 ½ pounds chicken wings\u003c/li>\n\u003cli>1 ½ pounds pork spare ribs, sliced into individual ribs\u003c/li>\n\u003cli>2 bunches scallions, chopped\u003c/li>\n\u003cli>2 carrots, chopped\u003c/li>\n\u003cli>1 head garlic, sliced in half horizontally\u003c/li>\n\u003cli>1 inch ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>2 ounces kombu seaweed, about one 8-by-12-inch piece\u003c/li>\n\u003cli>4 ounces katsuobushi (dried bonito flakes), about 8 lightly packed cups\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Chashu Pork and Soft-Boiled Soy Eggs\u003c/em>\u003c/strong>\n\u003cli>2 pounds pork belly, skin removed\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¾ cup mirin\u003c/li>\n\u003cli>½ cup soy sauce\u003c/li>\n\u003cli>½ cup sugar\u003c/li>\n\u003cli>6 scallions, chopped\u003c/li>\n\u003cli>6 cloves garlic, peeled\u003c/li>\n\u003cli>2 inches ginger, sliced into ¼-inch thick rounds\u003c/li>\n\u003cli>1 skin on shallot, cut in half\u003c/li>\n\u003cli>6 large eggs\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Menma (Bamboo Shoots)\u003c/em>\u003c/strong>\n\u003cli>1 (15-oz) can bamboo shoots in water, sliced\u003c/li>\n\u003cli>1 1/2 cups water\u003c/li>\n\u003cli>½ ounce katsuobushi, about 2 lightly packed cups\u003c/li>\n\u003cli>¼ cup sake\u003c/li>\n\u003cli>2 tablespoons soy sauce\u003c/li>\n\u003cli>1 ½ tablespoons mirin\u003c/li>\n\u003cli>1 ½ teaspoons sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shio Tare\u003c/em>\u003c/strong>\n\u003cli>¼ cup toasted sesame oil\u003c/li>\n\u003cli>2 tablespoons finely chopped ginger\u003c/li>\n\u003cli>2 tablespoons finely chopped scallion, white parts\u003c/li>\n\u003cli>1 tablespoon finely chopped garlic\u003c/li>\n\u003cli>1 cup sake\u003c/li>\n\u003cli>¼ cup sea salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shoyu Tare\u003c/em>\u003c/strong>\n\u003cli>2 cups soy sauce\u003c/li>\n\u003cli>½ cup sake\u003c/li>\n\u003cli>2 scallions, chopped\u003c/li>\n\u003cli>2 inches fresh ginger, peeled and crushed\u003c/li>\n\u003cli>2 tablespoons mirin\u003c/li>\n\u003cli>2 cloves garlic, crushed\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Miso Tare\u003c/em>\u003c/strong>\n\u003cli>½ cup red miso (akamiso) paste\u003c/li>\n\u003cli>3 tablespoons soy sauce\u003c/li>\n\u003cli>1 tablespoon mirin\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Toppings and Noodles\u003c/em>\u003c/strong>\n\u003cli>2 cups shredded cabbage\u003c/li>\n\u003cli>Soy sauce\u003c/li>\n\u003cli>Sesame oil\u003c/li>\n\u003cli>6 servings fresh ramen noodles (see note)\u003c/li>\n\u003cli>2 sheets nori, quartered\u003c/li>\n\u003cli>Finely sliced scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>One day ahead, prepare the ramen broth, chashu, and eggs.\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 275°F.\u003c/p>\n\u003cp>\u003cstrong>For the broth:\u003c/strong> Combine water, chicken wings, ribs, scallions, carrots, garlic and ginger. Bring to a boil over high heat. Skim off any impurities from the top of the broth. Reduce the heat to low and simmer for 5 hours, skimming occasionally. Add the kombu and continue to simmer for 1 hour. Add the bonito and simmer for 5 minutes. Strain the broth through a fine mesh strainer. Let cool to room temperature and refrigerate until ready to serve.\u003c/p>\n\u003cp>\u003cstrong>While the broth is simmering, cook the chashu:\u003c/strong> Lay the pork belly on a cutting board. Starting from the long end, roll the belly into a tight cylinder. Tie the belly with butcher’s twine at 1-inch intervals.\u003c/p>\n\u003cp>Combine the water, sake, mirin, soy sauce, sugar, scallions, garlic, ginger and shallot in a Dutch oven. Bring to a boil over high heat and add the pork belly. Cover with the lid, leaving it slightly ajar. Bake, flipping the pork belly every hour, until the pork is very tender, 3 to 4 hours. Let pork cool to room temperature in the broth. Transfer pork to a storage container and refrigerate. Strain broth and set aside.\u003c/p>\n\u003cp>\u003cstrong>While the pork is cooling, boil the eggs:\u003c/strong> Using a thumbtack, gently poke a hole in the large end of the eggs.\u003c/p>\n\u003cp>In a large saucepan, bring 2 quarts of water to a boil. Add the eggs and reduce the heat to maintain a bare simmer (medium to medium-low heat). Cook eggs for 6 minutes and then immediately drain. Run under cold water.\u003c/p>\n\u003cp>Very gently peel the eggs under cold running water. The white are very delicate, so work slowly. Transfer eggs to a storage container in which they can lay in one single layer. Cover eggs with some of the pork cooking liquid. Lay a paper towel over the eggs so that the sauce seeps up and over the top of the eggs. Refrigerate for at least 4 hours or up to 12 hours (no longer).\u003c/p>\n\u003cp>\u003cstrong>The next day, prepare the menma, tare and toppings.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Cure the menma:\u003c/strong> Rinse the bamboo shoots with cold water. Place in a medium bowl with katsuobushi and cover with cold water. Let sit for 1 hour. Drain the bamboo and remove the katsuobushi.\u003c/p>\n\u003cp>Combine sake, soy sauce, and mirin in a small saucepan. Reduce the heat to medium and simmer for 5 minutes. Add the sugar and stir to dissolve. Add the drained bamboo and simmer until very well seasoned, 7 to 10 minutes. Transfer to a storage container and refrigerate in cooking liquid.\u003c/p>\n\u003cp>\u003cstrong>For the shio tare:\u003c/strong> Heat the sesame oil in a small saucepan over medium heat. Add the ginger, scallion and garlic. Cook until fragrant, about 2 minutes. Carefully stir in sake and salt. Increase the heat to high and boil for 1 minute. Remove from the heat.\u003c/p>\n\u003cp>\u003cstrong>For the shoyu tare:\u003c/strong> Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Strain and discard solids.\u003c/p>\n\u003cp>\u003cstrong>For the miso tare:\u003c/strong> Whisk together all ingredients in a small bowl until smooth.\u003c/p>\n\u003cp>\u003cstrong>To assemble:\u003c/strong> Combine cabbage and ¼ cup water in a large saucepan. Cover and steam over medium-high heat until tender, 7 to 10 minutes. Remove from the heat and season with soy sauce and sesame oil. Gather remaining toppings and bring anything that has been chilled to room temperature.\u003c/p>\n\u003cp>Bring ramen broth to a boil. Cover and keep very hot.\u003c/p>\n\u003cp>Slice pork belly into ¼-inch-thick slices and place in a medium saucepan with some of its cooking liquid. Gently reheat over medium heat.\u003c/p>\n\u003cp>Remove eggs from soaking liquid and pat dry.\u003c/p>\n\u003cp>Bring a large pot of water to a boil. Add the ramen noodles and cook until not quite al dente, 2 to 3 minutes. Drain thoroughly.\u003c/p>\n\u003cp>\u003cstrong>For shio ramen:\u003c/strong> Pour 3 tablespoons tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For shoyu ramen:\u003c/strong> Pour ¼ cup tare in 6 large serving bowls. Top with 2 cups broth.\u003c/p>\n\u003cp>\u003cstrong>For miso ramen:\u003c/strong> Turn off heat under ramen broth. Whisk in all of the miso tare. Divide broth between 6 large serving bowls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Divide cooked ramen noodles between each bowl of broth. Slice each egg in half and place 2 halves in each bowl. Place 2 slices chashu alongside eggs. Slide one piece nori alongside the edge of each bowl. Top with menma, cabbage, scallions, and sesame oil (if desired). Serve immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mensho Tokyo Ramen Opens in San Francisco",
"title": "Mensho Tokyo Ramen Opens in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\"They're just noodles,\" yelled a heckler, as he walked by the few dozen of us standing in line outside the newly opened Mensho Tokyo Ramen on Geary Street.\u003c/p>\n\u003cp>Sure, maybe it's \u003cem>just\u003c/em> noodles, but don't say that to popular ramen creator Tomoharu Shono.\u003c/p>\n\u003cp>This is Shono's first venture into the U.S., but his ramen shops in Tokyo are exceedingly popular and well-known for their inventive dishes. Each of the Tokyo shops has a specific theme, but the new San Francisco spot is more all-encompassing when it comes to authentic Japanese ramen.\u003c/p>\n\u003cp>What makes it authentic Japanese ramen? There are five things that make up ramen, said Abram Plaut, Shono's Bay Area-based business partner known as \u003ca href=\"https://www.instagram.com/ramen_beast/?hl=en\" target=\"_blank\">Ramen Beast\u003c/a> for his ramen reviews and coming ramen app. Those five pillars are: soup, noodles, toppings, oil, and tare (the sauces mixed in). Those can combine in an infinite number of variations, meaning that ramen is \"very simple,\" said Plaut, but also very complex. Much of the ramen around the Bay Area, he said, is really just \"noodle soup.\" But Mensho perfects the combination of all five pillars to elevate the dish beyond soup.\u003c/p>\n\u003cfigure id=\"attachment_106823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-outside.jpg\" alt=\"The line outside Mensho on a Tuesday night.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The line outside Mensho on a Tuesday night. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shop opened this past weekend and is open every night except Monday, but you may need to get there early to get a seat in the small space. Two long rows of tables, plus a narrow bar, manage to cram about 30 people into the storefront, but there's at least that many waiting for a seat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The wait can be long, and don't expect the line to get shorter anytime soon. The opening has been so hotly anticipated that one guy in front of us was already back for a second time. We showed up a little after 7 p.m. on a Tuesday and were seated around 8:30 p.m. There are also some kinks in the system that still need to be sorted out, in terms of order timing and service.\u003c/p>\n\u003cp>\"It's a work in progress,\" said Plaut. \"Be patient with us.\"\u003c/p>\n\u003cp>But the ramen, he promises, is worth the wait.\u003c/p>\n\u003cfigure id=\"attachment_106825\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-106825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg\" alt=\"The coming menu at Mensho Ramen.\" width=\"640\" height=\"982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-400x614.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-800x1227.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-768x1178.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1180x1810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-960x1473.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The coming menu at Mensho Ramen. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right now, the menu is limited to four main items: tori paitan ramen, organic shio or shoyu ramen, and vegan tantanmen. Ultimately, the full menu will include starters, like a starter ramen made via a coffee siphone of kombu dashi and kastuoboshi dashi poured over fresh noodles, and many more kinds of main dish ramen—tori paitan ramen, tonkotsu ramen, ebi miso ramen, organic shio and shoyu ramen, vegan tantanmen, and white truffle shio ramen—as well as tsukemen (a concentrated broth style) and mazesoba (a soup-less version).\u003c/p>\n\u003cp>Shono, who was in town for the opening, has returned to Japan, leaving the shop in the hands of Plaut and Japanese staff. But he'll be back in San Francisco at the end of the month and will roll out more of the menu then.\u003c/p>\n\u003cp>Particularly anticipated is the debut of the hand-made noodles. Right now, Mensho purchases its noodles from \u003ca href=\"http://yamachanramen.com/\" target=\"_blank\">Yamachan\u003c/a>, and that will continue to be the case for the next six months or so until the noodle prep room can be fully built out. The tonkotsu ramen is also on hold until a broth preparation process that meets U.S. food safety standards can be perfected. (In Japan, the broth heats for 8-10 hours and then sits for another 8-10 hours.)\u003c/p>\n\u003cfigure id=\"attachment_106827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106827\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen.jpg\" alt=\"Tori paitan ramen with pork and duck.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tori paitan ramen with pork and duck. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What is available right now, though, is plenty tasty. The current signature item is the tori paitan ramen, a rich and creamy chicken broth with pork and duck chasu, menma, kale, and burdock. Try the standard bowl ($16) or load up on double chase ($18), but good luck finishing. The bowl is fairly heavy and protein-dense. While some of the ingredients are being imported from Japan, Shono has said he is also relying heavily on local farmers markets. All in all, it makes for a very dense and smooth dish.\u003c/p>\n\u003cp>For a slightly lighter meal, try the organic shoyu ($14), which comes with a pork and chicken broth, pork and duck chasu, kale, kale sprouts, menma, chives, and nori. Or, order the lightest of options, which is what we tried: the popular organic shio bowl ($9). The shio ramen is significantly lighter than either of the other non-vegetarian options, with thinner noodles and a watery broth. You can add extra pork or duck, or just enjoy the spice mixture of garlic, chives, nori, and shio tare.\u003c/p>\n\u003cp>Top it all off with a Suntory beer on tap, and you'll have a delicious authentic Japanese meal right here in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">\u003cstrong>Mensho Tokyo Ramen\u003c/strong>\u003c/a>\u003cbr>\n672 Geary St. [\u003ca href=\"https://goo.gl/IQDRul\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 800-8345\u003cbr>\nHours: Tues-Sun, 5pm-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/menya.shono\" target=\"_blank\">Shono Tomoharu\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shono_menya\" target=\"_blank\">@shono_menya\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/menya_shono/\" target=\"_blank\">menya_shono\u003c/a>\u003cbr>\nPrice range: $$ (ramen $9-$18)\u003c/p>\n\n",
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"excerpt": "The popular Mensho Tokyo Ramen is finally open in San Francisco. Expect authentic Japanese ramen worth the wait.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"They're just noodles,\" yelled a heckler, as he walked by the few dozen of us standing in line outside the newly opened Mensho Tokyo Ramen on Geary Street.\u003c/p>\n\u003cp>Sure, maybe it's \u003cem>just\u003c/em> noodles, but don't say that to popular ramen creator Tomoharu Shono.\u003c/p>\n\u003cp>This is Shono's first venture into the U.S., but his ramen shops in Tokyo are exceedingly popular and well-known for their inventive dishes. Each of the Tokyo shops has a specific theme, but the new San Francisco spot is more all-encompassing when it comes to authentic Japanese ramen.\u003c/p>\n\u003cp>What makes it authentic Japanese ramen? There are five things that make up ramen, said Abram Plaut, Shono's Bay Area-based business partner known as \u003ca href=\"https://www.instagram.com/ramen_beast/?hl=en\" target=\"_blank\">Ramen Beast\u003c/a> for his ramen reviews and coming ramen app. Those five pillars are: soup, noodles, toppings, oil, and tare (the sauces mixed in). Those can combine in an infinite number of variations, meaning that ramen is \"very simple,\" said Plaut, but also very complex. Much of the ramen around the Bay Area, he said, is really just \"noodle soup.\" But Mensho perfects the combination of all five pillars to elevate the dish beyond soup.\u003c/p>\n\u003cfigure id=\"attachment_106823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-outside.jpg\" alt=\"The line outside Mensho on a Tuesday night.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The line outside Mensho on a Tuesday night. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shop opened this past weekend and is open every night except Monday, but you may need to get there early to get a seat in the small space. Two long rows of tables, plus a narrow bar, manage to cram about 30 people into the storefront, but there's at least that many waiting for a seat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wait can be long, and don't expect the line to get shorter anytime soon. The opening has been so hotly anticipated that one guy in front of us was already back for a second time. We showed up a little after 7 p.m. on a Tuesday and were seated around 8:30 p.m. There are also some kinks in the system that still need to be sorted out, in terms of order timing and service.\u003c/p>\n\u003cp>\"It's a work in progress,\" said Plaut. \"Be patient with us.\"\u003c/p>\n\u003cp>But the ramen, he promises, is worth the wait.\u003c/p>\n\u003cfigure id=\"attachment_106825\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-106825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg\" alt=\"The coming menu at Mensho Ramen.\" width=\"640\" height=\"982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-400x614.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-800x1227.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-768x1178.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1180x1810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-960x1473.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The coming menu at Mensho Ramen. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right now, the menu is limited to four main items: tori paitan ramen, organic shio or shoyu ramen, and vegan tantanmen. Ultimately, the full menu will include starters, like a starter ramen made via a coffee siphone of kombu dashi and kastuoboshi dashi poured over fresh noodles, and many more kinds of main dish ramen—tori paitan ramen, tonkotsu ramen, ebi miso ramen, organic shio and shoyu ramen, vegan tantanmen, and white truffle shio ramen—as well as tsukemen (a concentrated broth style) and mazesoba (a soup-less version).\u003c/p>\n\u003cp>Shono, who was in town for the opening, has returned to Japan, leaving the shop in the hands of Plaut and Japanese staff. But he'll be back in San Francisco at the end of the month and will roll out more of the menu then.\u003c/p>\n\u003cp>Particularly anticipated is the debut of the hand-made noodles. Right now, Mensho purchases its noodles from \u003ca href=\"http://yamachanramen.com/\" target=\"_blank\">Yamachan\u003c/a>, and that will continue to be the case for the next six months or so until the noodle prep room can be fully built out. The tonkotsu ramen is also on hold until a broth preparation process that meets U.S. food safety standards can be perfected. (In Japan, the broth heats for 8-10 hours and then sits for another 8-10 hours.)\u003c/p>\n\u003cfigure id=\"attachment_106827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106827\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen.jpg\" alt=\"Tori paitan ramen with pork and duck.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tori paitan ramen with pork and duck. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What is available right now, though, is plenty tasty. The current signature item is the tori paitan ramen, a rich and creamy chicken broth with pork and duck chasu, menma, kale, and burdock. Try the standard bowl ($16) or load up on double chase ($18), but good luck finishing. The bowl is fairly heavy and protein-dense. While some of the ingredients are being imported from Japan, Shono has said he is also relying heavily on local farmers markets. All in all, it makes for a very dense and smooth dish.\u003c/p>\n\u003cp>For a slightly lighter meal, try the organic shoyu ($14), which comes with a pork and chicken broth, pork and duck chasu, kale, kale sprouts, menma, chives, and nori. Or, order the lightest of options, which is what we tried: the popular organic shio bowl ($9). The shio ramen is significantly lighter than either of the other non-vegetarian options, with thinner noodles and a watery broth. You can add extra pork or duck, or just enjoy the spice mixture of garlic, chives, nori, and shio tare.\u003c/p>\n\u003cp>Top it all off with a Suntory beer on tap, and you'll have a delicious authentic Japanese meal right here in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">\u003cstrong>Mensho Tokyo Ramen\u003c/strong>\u003c/a>\u003cbr>\n672 Geary St. [\u003ca href=\"https://goo.gl/IQDRul\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 800-8345\u003cbr>\nHours: Tues-Sun, 5pm-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/menya.shono\" target=\"_blank\">Shono Tomoharu\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shono_menya\" target=\"_blank\">@shono_menya\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/menya_shono/\" target=\"_blank\">menya_shono\u003c/a>\u003cbr>\nPrice range: $$ (ramen $9-$18)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls",
"title": "Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Growing up, my brother and I always looked forward to Eggroll Night. We’d help our mom make the filling, which included pressure cooking an entire chicken and then pulling all the meat off. She’d lay out all the eggroll wrappers, and we’d do our best to roll them up, stuffing them as full as we could without tearing the wrapper. They were always served with a combination of Dijon mustard and sweet & sour sauce. \u003c/p>\n\u003cp>There is nothing authentic about these, they are not Chinese or Vietnamese or Thai. They are simply my mom’s American version of eggrolls. And I adore them (and so does my entire family). \u003c/p>\n\u003cp>I don’t even know where my mom first got a recipe for these or how they came to be. And I’m not sure she would even remember. I just know that for 40+ (ahem) years, I have loved these fried rolls of deliciousness. \u003c/p>\n\u003cp>Nowadays, I prefer using chicken thighs, but you can also use shredded chicken breast, or even a pre-cooked rotisserie chicken (you will need 2 cups).\u003c/p>\n\u003cp>Leave the almonds out if you are serving anyone with a nut allergy (like my husband; although I really love the almonds added). And feel free to add other veggies if you like, such as shredded carrot, but this version is my personal fave. And don’t skimp on the Dijon and sweet & sour!\u003c/p>\n\u003cfigure id=\"attachment_106734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish1.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mom’s Chicken and Veggie Eggrolls\u003c/h3>\n\u003cp>\u003cem>Makes 20 eggrolls; serves 8 to 10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken thighs (2 cups cooked, shredded chicken)\u003c/li>\n\u003cli>3 packed cups shredded green cabbage, (about 1/2 head)\u003c/li>\n\u003cli>8 oz cremini mushrooms, finely chopped\u003c/li>\n\u003cli>5 green onions, thinly sliced\u003c/li>\n\u003cli>1/2 cup finely chopped water chestnuts*\u003c/li>\n\u003cli>1/3 cup low-sodium soy sauce or tamari, plus more to taste\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>20 egg roll wrappers (1 package, 1 lb)\u003c/li>\n\u003cli>Canola or peanut oil for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For serving:\u003c/em>\u003c/strong>\n\u003cli>Sweet and sour sauce\u003c/li>\n\u003cli>Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>* Note:\u003c/strong> I usually buy a can of whole water chestnuts, drain them, and chop them; it’s about 2/3 can. Make sure you buy water chestnuts, not chestnuts, these are two different things!\u003c/p>\n\u003cfigure id=\"attachment_106729\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg\" alt=\"Shred about 1/2 head green cabbage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106729\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred about 1/2 head green cabbage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg\" alt=\"Finely chop 1/2 cup water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1/2 cup water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan, add the chicken and enough water to cover. Bring to a simmer over medium-high heat, then immediately turn the heat to low, partially cover, and gently simmer until the chicken is cooked through, about 10-20 minutes. Using a slotted spoon, transfer the chicken to a cutting board and let cool until cool enough to handle. Shred the chicken, discarding any nasty bits.\u003c/li>\n\u003cli>In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\u003c/li>\n\u003cfigure id=\"attachment_106726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides.jpg\" alt=\"In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg\" alt=\"Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir the almonds into the mixture. Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. Using a little water on a fingertip, wet the opposite corner and seal the eggroll together. Be gentle so that you don’t tear the wrapper, but roll them up as tightly as you can (and don’t overstuff them like my brother and I liked to do!).\u003c/li>\n\u003cfigure id=\"attachment_106721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg\" alt=\"Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-16.jpg\" alt=\"Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106717,106714,106713,106710,106708,106707,106706,106704\"]\u003c/p>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cfigure id=\"attachment_106744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg\" alt=\"Eggrolls ready to fry\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggrolls ready to fry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering.* Fry the egg rolls in batches, turning occasionally until they are crisp and golden brown on all sides, about 5 minutes. Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\u003c/li>\n\u003cfigure id=\"attachment_106741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-start.jpg\" alt=\"In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried.jpg\" alt=\"Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg\" alt=\"Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve with sweet and sour sauce and Dijon mustard.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>* NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these in a deep, heavy pot (such as a Dutch oven) filled with 2 inches of canola oil, and heated to 350F. \u003c/p>\n\u003cfigure id=\"attachment_106735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish2.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up, my brother and I always looked forward to Eggroll Night. We’d help our mom make the filling, which included pressure cooking an entire chicken and then pulling all the meat off. She’d lay out all the eggroll wrappers, and we’d do our best to roll them up, stuffing them as full as we could without tearing the wrapper. They were always served with a combination of Dijon mustard and sweet & sour sauce. \u003c/p>\n\u003cp>There is nothing authentic about these, they are not Chinese or Vietnamese or Thai. They are simply my mom’s American version of eggrolls. And I adore them (and so does my entire family). \u003c/p>\n\u003cp>I don’t even know where my mom first got a recipe for these or how they came to be. And I’m not sure she would even remember. I just know that for 40+ (ahem) years, I have loved these fried rolls of deliciousness. \u003c/p>\n\u003cp>Nowadays, I prefer using chicken thighs, but you can also use shredded chicken breast, or even a pre-cooked rotisserie chicken (you will need 2 cups).\u003c/p>\n\u003cp>Leave the almonds out if you are serving anyone with a nut allergy (like my husband; although I really love the almonds added). And feel free to add other veggies if you like, such as shredded carrot, but this version is my personal fave. And don’t skimp on the Dijon and sweet & sour!\u003c/p>\n\u003cfigure id=\"attachment_106734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish1.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mom’s Chicken and Veggie Eggrolls\u003c/h3>\n\u003cp>\u003cem>Makes 20 eggrolls; serves 8 to 10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken thighs (2 cups cooked, shredded chicken)\u003c/li>\n\u003cli>3 packed cups shredded green cabbage, (about 1/2 head)\u003c/li>\n\u003cli>8 oz cremini mushrooms, finely chopped\u003c/li>\n\u003cli>5 green onions, thinly sliced\u003c/li>\n\u003cli>1/2 cup finely chopped water chestnuts*\u003c/li>\n\u003cli>1/3 cup low-sodium soy sauce or tamari, plus more to taste\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>20 egg roll wrappers (1 package, 1 lb)\u003c/li>\n\u003cli>Canola or peanut oil for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For serving:\u003c/em>\u003c/strong>\n\u003cli>Sweet and sour sauce\u003c/li>\n\u003cli>Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>* Note:\u003c/strong> I usually buy a can of whole water chestnuts, drain them, and chop them; it’s about 2/3 can. Make sure you buy water chestnuts, not chestnuts, these are two different things!\u003c/p>\n\u003cfigure id=\"attachment_106729\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg\" alt=\"Shred about 1/2 head green cabbage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106729\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred about 1/2 head green cabbage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg\" alt=\"Finely chop 1/2 cup water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1/2 cup water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan, add the chicken and enough water to cover. Bring to a simmer over medium-high heat, then immediately turn the heat to low, partially cover, and gently simmer until the chicken is cooked through, about 10-20 minutes. Using a slotted spoon, transfer the chicken to a cutting board and let cool until cool enough to handle. Shred the chicken, discarding any nasty bits.\u003c/li>\n\u003cli>In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\u003c/li>\n\u003cfigure id=\"attachment_106726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides.jpg\" alt=\"In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg\" alt=\"Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir the almonds into the mixture. Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. Using a little water on a fingertip, wet the opposite corner and seal the eggroll together. Be gentle so that you don’t tear the wrapper, but roll them up as tightly as you can (and don’t overstuff them like my brother and I liked to do!).\u003c/li>\n\u003cfigure id=\"attachment_106721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg\" alt=\"Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-16.jpg\" alt=\"Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cfigure id=\"attachment_106744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg\" alt=\"Eggrolls ready to fry\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggrolls ready to fry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering.* Fry the egg rolls in batches, turning occasionally until they are crisp and golden brown on all sides, about 5 minutes. Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\u003c/li>\n\u003cfigure id=\"attachment_106741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-start.jpg\" alt=\"In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried.jpg\" alt=\"Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg\" alt=\"Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve with sweet and sour sauce and Dijon mustard.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>* NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these in a deep, heavy pot (such as a Dutch oven) filled with 2 inches of canola oil, and heated to 350F. \u003c/p>\n\u003cfigure id=\"attachment_106735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish2.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce",
"title": "Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Meatballs are perfect party fare. Just spear them with a fancy toothpick and you have protein-packed finger food. And one thing I love about meatballs is how versatile they can be, just by altering some of the flavorings you put in them. Whether you go for oregano-and-fennel seed fragranced Italian meatballs, spicy chipotle albóndigas, or these garlicky Sriracha-spiked pork meatballs with loads of herbs, you (and your guests) are sure to be happy, and well fed.\u003c/p>\n\u003cp>I’m particularly fond of these little gems, because they are slightly unexpected. They are also beautifully balances with flavors of sweet, salty, tangy, spicy, and umami.\u003c/p>\n\u003cp>Set them out with the tangy dipping sauce or if you want to get really fancy, turn them into meatball bánh mì sliders! Just stuff these flavorful meatballs into hunks of baguette and top with pickled carrots, cucumbers, sliced jalapeños. If you are feeling extra naughty, add some thin slices of pork pate. \u003c/p>\n\u003cp>You can make bigger meatballs too if you like, or double this recipe to feed a crowd.\u003c/p>\n\u003cfigure id=\"attachment_106679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final1.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 16 meatballs\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Dipping sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>2 teaspoons rice vinegar\u003c/li>\n\u003cli>2 tablespoons fish sauce\u003c/li>\n\u003cli>Juice from 1/2 lime\u003c/li>\n\u003cli>1/2 fresh red Thai chile, seeded and finely chopped\u003c/li>\n\u003cli>1 small garlic clove, finely chopped\u003c/li>\n\u003cli>Scant 1/4 cup very finely julienned or shredded carrot\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1/4 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1 green onion, trimmed and minced\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh basil\u003c/li>\n\u003cli>1 tablespoon finely chopped mint\u003c/li>\n\u003cli>1 tablespoon finely chopped cilantro\u003c/li>\n\u003cli>1 tablespoon Sriracha (optional)\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>2/3 lb ground pork\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the sauce, in a small saucepan over medium heat combine the water, sugar, and rice vinegar. Bring to a boil, stirring until the sugar has dissolved. Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrot. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.\u003c/li>\n\u003cli>Preheat the oven to 425°F. In a bowl, stir together all of the ingredients except the pork and oil. Add the pork and gently stir to combine. Using tablespoon measure, roll the mixture into meatballs.\u003c/li>\n\u003cfigure id=\"attachment_106692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-mix.jpg\" alt=\"In a bowl, stir together all of the ingredients except the pork and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together all of the ingredients except the pork and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-add-meat.jpg\" alt=\"Add the pork and gently stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-forming1.jpg\" alt=\"Using tablespoon measure, roll the mixture into meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using tablespoon measure, roll the mixture into meatballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. Bake until cooked through and browned, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_106696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-raw1.jpg\" alt=\"Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-oven.jpg\" alt=\"Bake at 425°F for about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106694\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake at 425°F for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106688\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-cooked1.jpg\" alt=\"Bake until cooked through and browned, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until cooked through and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve right away with the dipping sauce.\u003c/li>\n\u003cfigure id=\"attachment_106678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final.jpg\" alt=\"Serve right away with the dipping sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve right away with the dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "If you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems. ",
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"description": "If you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems. ",
"title": "Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce | KQED",
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"headline": "Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Meatballs are perfect party fare. Just spear them with a fancy toothpick and you have protein-packed finger food. And one thing I love about meatballs is how versatile they can be, just by altering some of the flavorings you put in them. Whether you go for oregano-and-fennel seed fragranced Italian meatballs, spicy chipotle albóndigas, or these garlicky Sriracha-spiked pork meatballs with loads of herbs, you (and your guests) are sure to be happy, and well fed.\u003c/p>\n\u003cp>I’m particularly fond of these little gems, because they are slightly unexpected. They are also beautifully balances with flavors of sweet, salty, tangy, spicy, and umami.\u003c/p>\n\u003cp>Set them out with the tangy dipping sauce or if you want to get really fancy, turn them into meatball bánh mì sliders! Just stuff these flavorful meatballs into hunks of baguette and top with pickled carrots, cucumbers, sliced jalapeños. If you are feeling extra naughty, add some thin slices of pork pate. \u003c/p>\n\u003cp>You can make bigger meatballs too if you like, or double this recipe to feed a crowd.\u003c/p>\n\u003cfigure id=\"attachment_106679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final1.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 16 meatballs\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Dipping sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>2 teaspoons rice vinegar\u003c/li>\n\u003cli>2 tablespoons fish sauce\u003c/li>\n\u003cli>Juice from 1/2 lime\u003c/li>\n\u003cli>1/2 fresh red Thai chile, seeded and finely chopped\u003c/li>\n\u003cli>1 small garlic clove, finely chopped\u003c/li>\n\u003cli>Scant 1/4 cup very finely julienned or shredded carrot\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1/4 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1 green onion, trimmed and minced\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh basil\u003c/li>\n\u003cli>1 tablespoon finely chopped mint\u003c/li>\n\u003cli>1 tablespoon finely chopped cilantro\u003c/li>\n\u003cli>1 tablespoon Sriracha (optional)\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>2/3 lb ground pork\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the sauce, in a small saucepan over medium heat combine the water, sugar, and rice vinegar. Bring to a boil, stirring until the sugar has dissolved. Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrot. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.\u003c/li>\n\u003cli>Preheat the oven to 425°F. In a bowl, stir together all of the ingredients except the pork and oil. Add the pork and gently stir to combine. Using tablespoon measure, roll the mixture into meatballs.\u003c/li>\n\u003cfigure id=\"attachment_106692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-mix.jpg\" alt=\"In a bowl, stir together all of the ingredients except the pork and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together all of the ingredients except the pork and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-add-meat.jpg\" alt=\"Add the pork and gently stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-forming1.jpg\" alt=\"Using tablespoon measure, roll the mixture into meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using tablespoon measure, roll the mixture into meatballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. Bake until cooked through and browned, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_106696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-raw1.jpg\" alt=\"Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-oven.jpg\" alt=\"Bake at 425°F for about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106694\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake at 425°F for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106688\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-cooked1.jpg\" alt=\"Bake until cooked through and browned, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until cooked through and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve right away with the dipping sauce.\u003c/li>\n\u003cfigure id=\"attachment_106678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final.jpg\" alt=\"Serve right away with the dipping sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve right away with the dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n",
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"excerpt": "Want to welcome the passionate, creative and crafty Fire Monkey of the Lunar New Year into your home? Here's a list of easy steps to take and a one-stop shop in Oakland with almost everything you'll need.",
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"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey | KQED",
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"headline": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shiba Ramen: Emeryville’s First Destination Restaurant",
"title": "Shiba Ramen: Emeryville’s First Destination Restaurant",
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"content": "\u003cp>While ramen rages on throughout the Bay Area, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, a little stand in Emeryville, is giving \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> and other noodle houses a run for their money. They are accomplishing this by serving up impeccable bowls of steaming, fragrant broth with chewy \u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">Sun noodles\u003c/a>, carefully cooked meats and vegetables, and secret sauces that might make you jealous you don’t work there. And the plating is both fast and precise, a kind of architectural template for the perfect bowl of ramen.\u003c/p>\n\u003cp>When we walked in the first time, pleased that the line was only 10 or so people long, I said to my wife, “It kind of feels like we’re in Tokyo, or some other actual city, not Emeryville” and she replied, “Yes, in a mall with housing.” And that’s exactly it. It’s hard to imagine planning to come here for dinner unless you happen to be on your way to a movie or have an appointment at the Apple store. Until you taste the ramen. Then, you start planning your next visit right away.\u003c/p>\n\u003cfigure id=\"attachment_106485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/storefront1920.jpg\" alt=\"The Shiba Ramen kiosk at Emeryville Public Market\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Shiba Ramen kiosk at Emeryville Public Market \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.shibaramen.com/menu/\" target=\"_blank\">menu\u003c/a> changes daily, rotating through a brief staple of signature dishes. We tried three bowls, each named after the broth that is their base: spicy, buttercorn and soy milk. There are also four different types of Sun noodles at the kitchen’s disposal: straight, wavy, dry and super-thin. \u003c/p>\n\u003cp>The menu displayed above the counter is a bit confusing, as ingredients for each type aren’t listed, and it appears that you need to create your own. Luckily, that isn’t the case, and the printed menus floating about give you the lowdown. \u003c/p>\n\u003cfigure id=\"attachment_106484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/spicy1920.jpg\" alt=\"Spicy ramen with ground pork\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy ramen with ground pork \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The spicy ramen comes with wavy noodles in a traditional tonkotsu bone broth made with pork and chicken and kicked up with sesame and shredded togarishi peppers that look like little slivers of saffron. Spicy pork, coarsely ground, is added in one quadrant of the bowl, bok choy in another, and the whole thing is sprinkled with green onions and bean sprouts. Floating on the side is a soft-boiled egg that’s been marinated in a secret tare, or sauce, that tastes like miso and soy, but that’s just a guess.\u003c/p>\n\u003cfigure id=\"attachment_106482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/buttercorn1920.jpg\" alt=\"Clear ramen with butter and corn\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clear ramen with butter and corn \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The buttercorn is made with a light, clear, deeply flavorful pork and chicken broth and straight noodles, topped with pork (or chicken) chashu (marinated and braised meat), bean sprouts, micro-greens, the aforementioned egg, and menma (braised bamboo shoots). This is the same recipe for what is called “clear” ramen up to this point; for buttercorn, you guessed it, butter and corn are added. The butter adds a creamy richness to the meaty broth, and the corn sweetens the whole dish.\u003c/p>\n\u003cfigure id=\"attachment_106483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soymilk1920.jpg\" alt=\"Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was skeptical of the soy milk ramen, which is a vegan dish if you hold the egg, as I thought it might be too light without the pork that permeates the regular broth. I was happily wrong. The soy broth is deepened with earthy vegetables, and the roasted kabocha squash placed on top adds a smoky nuttiness. This version is also served with straight noodles, bean sprouts, that wonderful, marinated soft-boiled egg, bamboo shoots, corn, and green onions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are Japanese beers on tap, as well as a selection of local brews, and two lovely sakes on the drier side. All alcohol comes with weird mall rules: Beverages have to be opened for you at the counter, and you’re admonished not to leave the area with them in hand. \u003c/p>\n\u003cp>Shiba Ramen is so good, you don’t even need to invent a reason to go to Emeryville. Just show up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">\u003cstrong>Shiba Ramen\u003c/strong>\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk # 10 [\u003ca href=\"https://goo.gl/V0esK3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: none\u003cbr>\nHours: Daily, 11am-3pm and 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shiba-Ramen-755139937889148/\" target=\"_blank\">Shiba Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shiba_ramen\" target=\"_blank\">@shiba_ramen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/shibaramen/\" target=\"_blank\">shibaramen\u003c/a>\u003cbr>\nPrice Range: $ (Ramen $9.50-$12)\u003c/p>\n\n",
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"excerpt": "The East Bay’s best ramen is hidden away in a food court in the Emeryville Public Market.",
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"title": "Shiba Ramen: Emeryville’s First Destination Restaurant | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While ramen rages on throughout the Bay Area, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, a little stand in Emeryville, is giving \u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a> and other noodle houses a run for their money. They are accomplishing this by serving up impeccable bowls of steaming, fragrant broth with chewy \u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">Sun noodles\u003c/a>, carefully cooked meats and vegetables, and secret sauces that might make you jealous you don’t work there. And the plating is both fast and precise, a kind of architectural template for the perfect bowl of ramen.\u003c/p>\n\u003cp>When we walked in the first time, pleased that the line was only 10 or so people long, I said to my wife, “It kind of feels like we’re in Tokyo, or some other actual city, not Emeryville” and she replied, “Yes, in a mall with housing.” And that’s exactly it. It’s hard to imagine planning to come here for dinner unless you happen to be on your way to a movie or have an appointment at the Apple store. Until you taste the ramen. Then, you start planning your next visit right away.\u003c/p>\n\u003cfigure id=\"attachment_106485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/storefront1920.jpg\" alt=\"The Shiba Ramen kiosk at Emeryville Public Market\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106485\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/storefront1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Shiba Ramen kiosk at Emeryville Public Market \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.shibaramen.com/menu/\" target=\"_blank\">menu\u003c/a> changes daily, rotating through a brief staple of signature dishes. We tried three bowls, each named after the broth that is their base: spicy, buttercorn and soy milk. There are also four different types of Sun noodles at the kitchen’s disposal: straight, wavy, dry and super-thin. \u003c/p>\n\u003cp>The menu displayed above the counter is a bit confusing, as ingredients for each type aren’t listed, and it appears that you need to create your own. Luckily, that isn’t the case, and the printed menus floating about give you the lowdown. \u003c/p>\n\u003cfigure id=\"attachment_106484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/spicy1920.jpg\" alt=\"Spicy ramen with ground pork\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/spicy1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy ramen with ground pork \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The spicy ramen comes with wavy noodles in a traditional tonkotsu bone broth made with pork and chicken and kicked up with sesame and shredded togarishi peppers that look like little slivers of saffron. Spicy pork, coarsely ground, is added in one quadrant of the bowl, bok choy in another, and the whole thing is sprinkled with green onions and bean sprouts. Floating on the side is a soft-boiled egg that’s been marinated in a secret tare, or sauce, that tastes like miso and soy, but that’s just a guess.\u003c/p>\n\u003cfigure id=\"attachment_106482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/buttercorn1920.jpg\" alt=\"Clear ramen with butter and corn\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/buttercorn1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clear ramen with butter and corn \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The buttercorn is made with a light, clear, deeply flavorful pork and chicken broth and straight noodles, topped with pork (or chicken) chashu (marinated and braised meat), bean sprouts, micro-greens, the aforementioned egg, and menma (braised bamboo shoots). This is the same recipe for what is called “clear” ramen up to this point; for buttercorn, you guessed it, butter and corn are added. The butter adds a creamy richness to the meaty broth, and the corn sweetens the whole dish.\u003c/p>\n\u003cfigure id=\"attachment_106483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/soymilk1920.jpg\" alt=\"Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/soymilk1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soy milk ramen, which is vegan if you omit the egg, at Shiba Ramen \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was skeptical of the soy milk ramen, which is a vegan dish if you hold the egg, as I thought it might be too light without the pork that permeates the regular broth. I was happily wrong. The soy broth is deepened with earthy vegetables, and the roasted kabocha squash placed on top adds a smoky nuttiness. This version is also served with straight noodles, bean sprouts, that wonderful, marinated soft-boiled egg, bamboo shoots, corn, and green onions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are Japanese beers on tap, as well as a selection of local brews, and two lovely sakes on the drier side. All alcohol comes with weird mall rules: Beverages have to be opened for you at the counter, and you’re admonished not to leave the area with them in hand. \u003c/p>\n\u003cp>Shiba Ramen is so good, you don’t even need to invent a reason to go to Emeryville. Just show up.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">\u003cstrong>Shiba Ramen\u003c/strong>\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk # 10 [\u003ca href=\"https://goo.gl/V0esK3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: none\u003cbr>\nHours: Daily, 11am-3pm and 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shiba-Ramen-755139937889148/\" target=\"_blank\">Shiba Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shiba_ramen\" target=\"_blank\">@shiba_ramen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/shibaramen/\" target=\"_blank\">shibaramen\u003c/a>\u003cbr>\nPrice Range: $ (Ramen $9.50-$12)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Store-Bought Ramen Noodles: You Don’t Always Get What You Pay For",
"title": "Store-Bought Ramen Noodles: You Don’t Always Get What You Pay For",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Not all ramen is created equal.\u003c/p>\n\u003cp>This much Bay Area diners know from eating out at the seemingly infinite numbers of \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/ramen/\" target=\"_blank\">ramen restaurants\u003c/a> now populating our cities. But the ramen available in restaurants isn’t always great, and the good spots are often packed, leading to long lines and hungry bellies. My favorite way to tackle this problem is, of course, to make ramen at home.\u003c/p>\n\u003cp>It is not a quick task. Most DIY ramen recipes take a couple of days of cooking time — a good ramen broth, in particular takes at least 6 to 8 hours of simmering. And then there’s the toppings, like chashu and soy-eggs, which both require time. Fortunately, none of this work is difficult. In fact, the hardest part about making ramen at home (besides managing your cooking schedule) is sourcing good noodles.\u003c/p>\n\u003cp>High-quality ramen noodles have a distinct chewy spring and a definite wheaty sweetness. It’s hard, if not impossible, to recreate such noodles at home. Sure, recipes exist, but they require alkaline salts and high-pressure extruders. I recommend skipping this step and buying ramen from the store.\u003c/p>\n\u003cp>There are three different categories of ramen noodles available: fresh, dried, and fried. Fresh noodles are most often sold frozen, and these are usually your best bet for quality. Dried noodles can also be good; some look like Italian pasta, and others are sold in individual serving cakes. Fried noodles are what I used to think of when I thought of ramen, that college-student staple sold in cakes with MSG-laden seasoning packets. If you’re looking to avoid fried brands of dried noodles, just look at the nutrition facts. Fried noodles will have somewhere around 8 grams of fat per serving; non-fried noodles will have closer to zero.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the seasoning packet note, most ramen noodles, from fresh to fried, are still sold in individual packages with accompanying seasonings. I recommend buying the number of portions you need and toss the seasoning packets. I’ll have detailed directions for making your own, far better, soup from scratch soon.\u003c/p>\n\u003cp>I tried six different brands and styles of ramen noodles available in the Bay Area. I boiled each noodle according to the package directions and tossed them in a drizzle of sesame oil to prevent sticking. I tasted the noodles plain, on their own, with no other seasoning or broth. They widely ranged in price; some were worth the extra cost, and others were, well, not. Here are my picks, from best to worst:\u003c/p>\n\u003cp>\u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">\u003cstrong>Sun Noodle Fresh Ramen Noodle (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sun-noodle-package.jpg\" alt=\"Sun Noodle’s Shoyu ramen kit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun Noodle’s Shoyu ramen kit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sun-noodle-above.jpg\" alt=\"Sun Noodle’s ramen noodles are perfectly springy with just the right amount of chew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun Noodle’s ramen noodles are perfectly springy with just the right amount of chew. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, I’m going to be honest here. Sun Noodle swept away the competition, hands-down. There is no better noodle you can buy in stores. The company is based in Hawaii, with two other ramen factories in Los Angeles and New York. Many top ramen shops around the country use Sun Noodle — \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/shiba-ramen-modeled-on-japanese-ramen-shops-opening-soon-in-emeryville/\" target=\"_blank\">Shiba Ramen\u003c/a> in Emeryville and \u003ca href=\"https://noodlebar-ny.momofuku.com\" target=\"_blank\">Momofuku Noodle Bar\u003c/a>, for example — and there’s a good reason why. Sun Noodle makes several different styles of noodles to suit different broths. Tonkotsu and miso ramens need different shape noodles, for example. All of their noodles, though, have a perfect springy texture that stretches just a bit as you slurp them. More importantly, Sun Noodles \u003cem>taste\u003c/em> homemade. They’re a little sweet, with a strong wheat flavor. Plus, they hold up very well in hot broth. I used the shoyu style noodles when serving my homemade ramen and the noodles \u003cem>never\u003c/em> turned mushy. The only drawback? Sun Noodle is on the pricey side (around $2 per portion), especially if you try to order them online. A better bet is to seek them out in a grocery store (Berkeley Bowl or Tokyo Fish Market).\u003c/p>\n\u003cp>\u003ca href=\"http://www.hakubaku.com/en/products/us/\" target=\"_blank\">\u003cstrong>Hakubaku Organic Ramen\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hakubaku-package.jpg\" alt=\"Hakubaku Organic Ramen Noodles.\" width=\"1920\" height=\"2765\" class=\"size-full wp-image-106158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-400x576.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-800x1152.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-768x1106.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-1440x2074.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-1180x1699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-960x1383.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hakubaku Organic Ramen Noodles. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hakubaku-above.jpg\" alt=\"Hakubaku’s dried noodles are my second favorite ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hakubaku’s dried noodles are my second favorite ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another good bet are the dried ramen noodles from Hakubaku. This Australian company makes straight, slightly sweet noodles that also hold up well in broth. Hakubaku’s noodles, like Sun Noodle’s, are made with alkalizing salts, so the cooked noodles have a springy chew. These noodles hold up well in hot broth, and also work well in stir-fries (if you’re looking for more versatility in your noodle purchases. Any drawbacks? They’re a bit more like spaghetti than what you’d get at a ramen shop, but they’ll do if you don’t want to spring for Sun Noodle.\u003c/p>\n\u003cp>\u003cstrong>Shirakiku Non-Fried Ramen (any style)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/shirakiku-package.jpg\" alt=\"Shirakiku Non-Fried Shoyu Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shirakiku Non-Fried Shoyu Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/shirakiku-above.jpg\" alt=\"If you’re going to buy dehydrated, pre-packaged ramen, buy Shirakiku’s noodles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you’re going to buy dehydrated, pre-packaged ramen, buy Shirakiku’s noodles. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shirakiku ramen noodles look like classic instant ramen — they are a crinkled noodle, formed into a dehydrated cake and sold with an accompanying powdery seasoning packet. However, instead of being fried, they’re air-dried. Shirakiku indicates this preparation method on the package, so they’re easy to distinguish. The noodles themselves are fine; they have a neutral, slightly bland wheat flavor. However, they’re thin and very easy to overcook. If you buy this brand, make sure to cook them for only a minute or two before serving in broth.\u003c/p>\n\u003cp>\u003ca href=\"http://yamachanramen.com/retail_list\" target=\"_blank\">\u003cstrong>Yamachan Ramen (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Yamachan-package.jpg\" alt=\"Yamachan Shoyu Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamachan Shoyu Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Yamachan-above.jpg\" alt=\"Yamachan’s noodles are made locally in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamachan’s noodles are made locally in San Jose. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the only ramen noodles I found that are made nearby. Yamachan’s factory is in San Jose, and it makes a wide variety of noodle soups. The noodles are fresh, and sold frozen, and they’re similar in appearance to Sun Noodle. However, I found the texture of the noodles to be unpleasantly sticky and a bit slimy. The noodles also have a bit of chemically aftertaste; it’s quite apparent when eating the noodles plain, but I imagine it would disappear into the background when eaten in soup. They’re a little bit harder to find — I was only able to source them from Tokyo Fish Market in Berkeley. You should also be able to order them online through the company’s website. A final note for gluten-free readers: Yamachan lists gluten-free ramen noodles on their \u003ca href=\"http://yamachanramen.com/product/business_use/others_for_business_use\" target=\"_blank\">commercial products section\u003c/a>. I’d be willing to bet you could order some if you called and asked.\u003c/p>\n\u003cp>\u003ca href=\"http://www.koyonaturalfoods.com/koyo-ramen2\" target=\"_blank\">\u003cstrong>Koyo Organic Ramen (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/koyo-package.jpg\" alt=\"Koyo Tofu Miso Ramen.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koyo Tofu Miso Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/koyo-above.jpg\" alt=\"Koyo makes dried, non-fried ramen noodles similar to Shirakiku (above).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koyo makes dried, non-fried ramen noodles similar to Shirakiku (above). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Koyo’s noodle style is similar to Shirakiku — they’re sold dehydrated and not fried, and they are sold in individual serving packets. Because Koyo is made from organic flour, they’re a bit more expensive than Shirakiku ($1.29 versus $0.99), and in this case, the price isn’t really worth it. I found the noodles to be very bland and mushy once cooked. They’re not \u003cem>terrible\u003c/em>, but they’re far from your best bet. If you do buy Koyo, keep an eye on the noodles as they cook and keep the boiling time to a minimum.\u003c/p>\n\u003cp>\u003cstrong>Sapporo Ichiban Japanese-Style Noodles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sapporo-package.jpg\" alt=\"Sapporo Ichiban Japanese-Style Noodles & Original Flavored Soup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sapporo Ichiban Japanese-Style Noodles & Original Flavored Soup. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sapporo-above.jpg\" alt=\"Sapporo is a classic, well-rated brand of instant ramen.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-106161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-1440x988.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-960x659.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sapporo is a classic, well-rated brand of instant ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sapporo’s noodles are a classic. I wanted to compare a fried noodle to dried and fresh, and Sapporo’s consistently come up at the top of instant ramen taste-tests. They are, however, far inferior to fried and fresh noodles. Sapporo noodles stay a bit more firm than Koyo, but they have a distinct fried flavor, and they’re oily out of the package. If you insist on fried ramen noodles, you’ll probably like these. For the rest of us, I’d advise spending a few more cents for a better (and healthier) product.\u003c/p>\n\u003cul>\n\u003cstrong>Information\u003c/strong>\n\u003cli>\u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>, and \u003ca href=\"http://www.amazon.com/Fresh-Ramen-Pack-Soy-Sauce-Flavor/dp/B00T2IH7AC/ref=lp_10708176011_1_2?srs=10708176011&ie=UTF8&qid=1453399244&sr=8-2\" target=\"_blank\">Amazon\u003c/a> ($3.59 for two servings).\u003c/li>\n\u003cli>\u003ca href=\"http://www.hakubaku.com\" target=\"_blank\">Hakubaku Organic Ramen\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.safeway.com\" target=\"_blank\">Safeway\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Hakubaku-Organic-Ramen-9-5-Ounce-Pack/dp/B007WQCENQ/ref=sr_1_1?ie=UTF8&qid=1453399333&sr=8-1&keywords=hakubaku+ramen\" target=\"_blank\">Amazon\u003c/a> ($2.99 for three servings).\u003c/li>\n\u003cli>Shirakiku Non-Fried Ramen is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Shirakiku-Japanese-Style-Instant-Noodle/dp/B008531SI2/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453396783&sr=1-1&keywords=shirakiku+ramen\" target=\"_blank\">Amazon\u003c/a> ($0.99 for one serving).\u003c/li>\n\u003cli>\u003ca href=\"http://yamachanramen.com\" target=\"_blank\">Yamachan Ramen\u003c/a> is available at \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a> and on its \u003ca href=\"http://yamachanramen.com/retail_list\" target=\"_blank\">website\u003c/a> ($3.59 for two servings).\u003c/li>\n\u003cli>Koyo Organic Ramen is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a> and Amazon ($1.29 for one serving)\u003c/li>\n\u003cli>Sapporo Ichiban Japanese-Style Noodles are available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Sapporo-Ichiban-Noodle-Instant-Original/dp/B004AH778M/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453401621&sr=1-1&keywords=sapporo+ichiban\" target=\"_blank\">Amazon\u003c/a> ($0.69 for one serving)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "The first step in making homemade ramen soup is to source your noodles. Not sure what to buy? Here are Kate Williams's picks for the best noodles you can find. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Not all ramen is created equal.\u003c/p>\n\u003cp>This much Bay Area diners know from eating out at the seemingly infinite numbers of \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/ramen/\" target=\"_blank\">ramen restaurants\u003c/a> now populating our cities. But the ramen available in restaurants isn’t always great, and the good spots are often packed, leading to long lines and hungry bellies. My favorite way to tackle this problem is, of course, to make ramen at home.\u003c/p>\n\u003cp>It is not a quick task. Most DIY ramen recipes take a couple of days of cooking time — a good ramen broth, in particular takes at least 6 to 8 hours of simmering. And then there’s the toppings, like chashu and soy-eggs, which both require time. Fortunately, none of this work is difficult. In fact, the hardest part about making ramen at home (besides managing your cooking schedule) is sourcing good noodles.\u003c/p>\n\u003cp>High-quality ramen noodles have a distinct chewy spring and a definite wheaty sweetness. It’s hard, if not impossible, to recreate such noodles at home. Sure, recipes exist, but they require alkaline salts and high-pressure extruders. I recommend skipping this step and buying ramen from the store.\u003c/p>\n\u003cp>There are three different categories of ramen noodles available: fresh, dried, and fried. Fresh noodles are most often sold frozen, and these are usually your best bet for quality. Dried noodles can also be good; some look like Italian pasta, and others are sold in individual serving cakes. Fried noodles are what I used to think of when I thought of ramen, that college-student staple sold in cakes with MSG-laden seasoning packets. If you’re looking to avoid fried brands of dried noodles, just look at the nutrition facts. Fried noodles will have somewhere around 8 grams of fat per serving; non-fried noodles will have closer to zero.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the seasoning packet note, most ramen noodles, from fresh to fried, are still sold in individual packages with accompanying seasonings. I recommend buying the number of portions you need and toss the seasoning packets. I’ll have detailed directions for making your own, far better, soup from scratch soon.\u003c/p>\n\u003cp>I tried six different brands and styles of ramen noodles available in the Bay Area. I boiled each noodle according to the package directions and tossed them in a drizzle of sesame oil to prevent sticking. I tasted the noodles plain, on their own, with no other seasoning or broth. They widely ranged in price; some were worth the extra cost, and others were, well, not. Here are my picks, from best to worst:\u003c/p>\n\u003cp>\u003ca href=\"http://sunnoodle.com/our-noodles/\" target=\"_blank\">\u003cstrong>Sun Noodle Fresh Ramen Noodle (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sun-noodle-package.jpg\" alt=\"Sun Noodle’s Shoyu ramen kit.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun Noodle’s Shoyu ramen kit. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sun-noodle-above.jpg\" alt=\"Sun Noodle’s ramen noodles are perfectly springy with just the right amount of chew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sun-noodle-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun Noodle’s ramen noodles are perfectly springy with just the right amount of chew. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Okay, I’m going to be honest here. Sun Noodle swept away the competition, hands-down. There is no better noodle you can buy in stores. The company is based in Hawaii, with two other ramen factories in Los Angeles and New York. Many top ramen shops around the country use Sun Noodle — \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/shiba-ramen-modeled-on-japanese-ramen-shops-opening-soon-in-emeryville/\" target=\"_blank\">Shiba Ramen\u003c/a> in Emeryville and \u003ca href=\"https://noodlebar-ny.momofuku.com\" target=\"_blank\">Momofuku Noodle Bar\u003c/a>, for example — and there’s a good reason why. Sun Noodle makes several different styles of noodles to suit different broths. Tonkotsu and miso ramens need different shape noodles, for example. All of their noodles, though, have a perfect springy texture that stretches just a bit as you slurp them. More importantly, Sun Noodles \u003cem>taste\u003c/em> homemade. They’re a little sweet, with a strong wheat flavor. Plus, they hold up very well in hot broth. I used the shoyu style noodles when serving my homemade ramen and the noodles \u003cem>never\u003c/em> turned mushy. The only drawback? Sun Noodle is on the pricey side (around $2 per portion), especially if you try to order them online. A better bet is to seek them out in a grocery store (Berkeley Bowl or Tokyo Fish Market).\u003c/p>\n\u003cp>\u003ca href=\"http://www.hakubaku.com/en/products/us/\" target=\"_blank\">\u003cstrong>Hakubaku Organic Ramen\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hakubaku-package.jpg\" alt=\"Hakubaku Organic Ramen Noodles.\" width=\"1920\" height=\"2765\" class=\"size-full wp-image-106158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-400x576.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-800x1152.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-768x1106.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-1440x2074.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-1180x1699.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-package-960x1383.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hakubaku Organic Ramen Noodles. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/hakubaku-above.jpg\" alt=\"Hakubaku’s dried noodles are my second favorite ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/hakubaku-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hakubaku’s dried noodles are my second favorite ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another good bet are the dried ramen noodles from Hakubaku. This Australian company makes straight, slightly sweet noodles that also hold up well in broth. Hakubaku’s noodles, like Sun Noodle’s, are made with alkalizing salts, so the cooked noodles have a springy chew. These noodles hold up well in hot broth, and also work well in stir-fries (if you’re looking for more versatility in your noodle purchases. Any drawbacks? They’re a bit more like spaghetti than what you’d get at a ramen shop, but they’ll do if you don’t want to spring for Sun Noodle.\u003c/p>\n\u003cp>\u003cstrong>Shirakiku Non-Fried Ramen (any style)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/shirakiku-package.jpg\" alt=\"Shirakiku Non-Fried Shoyu Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106164\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shirakiku Non-Fried Shoyu Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/shirakiku-above.jpg\" alt=\"If you’re going to buy dehydrated, pre-packaged ramen, buy Shirakiku’s noodles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106163\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/shirakiku-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you’re going to buy dehydrated, pre-packaged ramen, buy Shirakiku’s noodles. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shirakiku ramen noodles look like classic instant ramen — they are a crinkled noodle, formed into a dehydrated cake and sold with an accompanying powdery seasoning packet. However, instead of being fried, they’re air-dried. Shirakiku indicates this preparation method on the package, so they’re easy to distinguish. The noodles themselves are fine; they have a neutral, slightly bland wheat flavor. However, they’re thin and very easy to overcook. If you buy this brand, make sure to cook them for only a minute or two before serving in broth.\u003c/p>\n\u003cp>\u003ca href=\"http://yamachanramen.com/retail_list\" target=\"_blank\">\u003cstrong>Yamachan Ramen (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Yamachan-package.jpg\" alt=\"Yamachan Shoyu Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamachan Shoyu Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Yamachan-above.jpg\" alt=\"Yamachan’s noodles are made locally in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Yamachan-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yamachan’s noodles are made locally in San Jose. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the only ramen noodles I found that are made nearby. Yamachan’s factory is in San Jose, and it makes a wide variety of noodle soups. The noodles are fresh, and sold frozen, and they’re similar in appearance to Sun Noodle. However, I found the texture of the noodles to be unpleasantly sticky and a bit slimy. The noodles also have a bit of chemically aftertaste; it’s quite apparent when eating the noodles plain, but I imagine it would disappear into the background when eaten in soup. They’re a little bit harder to find — I was only able to source them from Tokyo Fish Market in Berkeley. You should also be able to order them online through the company’s website. A final note for gluten-free readers: Yamachan lists gluten-free ramen noodles on their \u003ca href=\"http://yamachanramen.com/product/business_use/others_for_business_use\" target=\"_blank\">commercial products section\u003c/a>. I’d be willing to bet you could order some if you called and asked.\u003c/p>\n\u003cp>\u003ca href=\"http://www.koyonaturalfoods.com/koyo-ramen2\" target=\"_blank\">\u003cstrong>Koyo Organic Ramen (any style)\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_106160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/koyo-package.jpg\" alt=\"Koyo Tofu Miso Ramen.\" width=\"1920\" height=\"1401\" class=\"size-full wp-image-106160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-400x292.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-1440x1051.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-1180x861.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-package-960x701.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koyo Tofu Miso Ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/koyo-above.jpg\" alt=\"Koyo makes dried, non-fried ramen noodles similar to Shirakiku (above).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/koyo-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koyo makes dried, non-fried ramen noodles similar to Shirakiku (above). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Koyo’s noodle style is similar to Shirakiku — they’re sold dehydrated and not fried, and they are sold in individual serving packets. Because Koyo is made from organic flour, they’re a bit more expensive than Shirakiku ($1.29 versus $0.99), and in this case, the price isn’t really worth it. I found the noodles to be very bland and mushy once cooked. They’re not \u003cem>terrible\u003c/em>, but they’re far from your best bet. If you do buy Koyo, keep an eye on the noodles as they cook and keep the boiling time to a minimum.\u003c/p>\n\u003cp>\u003cstrong>Sapporo Ichiban Japanese-Style Noodles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sapporo-package.jpg\" alt=\"Sapporo Ichiban Japanese-Style Noodles & Original Flavored Soup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-package-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sapporo Ichiban Japanese-Style Noodles & Original Flavored Soup. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/sapporo-above.jpg\" alt=\"Sapporo is a classic, well-rated brand of instant ramen.\" width=\"1920\" height=\"1317\" class=\"size-full wp-image-106161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-1440x988.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-1180x809.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/sapporo-above-960x659.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sapporo is a classic, well-rated brand of instant ramen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sapporo’s noodles are a classic. I wanted to compare a fried noodle to dried and fresh, and Sapporo’s consistently come up at the top of instant ramen taste-tests. They are, however, far inferior to fried and fresh noodles. Sapporo noodles stay a bit more firm than Koyo, but they have a distinct fried flavor, and they’re oily out of the package. If you insist on fried ramen noodles, you’ll probably like these. For the rest of us, I’d advise spending a few more cents for a better (and healthier) product.\u003c/p>\n\u003cul>\n\u003cstrong>Information\u003c/strong>\n\u003cli>\u003ca href=\"http://sunnoodle.com\" target=\"_blank\">Sun Noodle\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>, and \u003ca href=\"http://www.amazon.com/Fresh-Ramen-Pack-Soy-Sauce-Flavor/dp/B00T2IH7AC/ref=lp_10708176011_1_2?srs=10708176011&ie=UTF8&qid=1453399244&sr=8-2\" target=\"_blank\">Amazon\u003c/a> ($3.59 for two servings).\u003c/li>\n\u003cli>\u003ca href=\"http://www.hakubaku.com\" target=\"_blank\">Hakubaku Organic Ramen\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.safeway.com\" target=\"_blank\">Safeway\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Hakubaku-Organic-Ramen-9-5-Ounce-Pack/dp/B007WQCENQ/ref=sr_1_1?ie=UTF8&qid=1453399333&sr=8-1&keywords=hakubaku+ramen\" target=\"_blank\">Amazon\u003c/a> ($2.99 for three servings).\u003c/li>\n\u003cli>Shirakiku Non-Fried Ramen is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Shirakiku-Japanese-Style-Instant-Noodle/dp/B008531SI2/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453396783&sr=1-1&keywords=shirakiku+ramen\" target=\"_blank\">Amazon\u003c/a> ($0.99 for one serving).\u003c/li>\n\u003cli>\u003ca href=\"http://yamachanramen.com\" target=\"_blank\">Yamachan Ramen\u003c/a> is available at \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a> and on its \u003ca href=\"http://yamachanramen.com/retail_list\" target=\"_blank\">website\u003c/a> ($3.59 for two servings).\u003c/li>\n\u003cli>Koyo Organic Ramen is available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a> and Amazon ($1.29 for one serving)\u003c/li>\n\u003cli>Sapporo Ichiban Japanese-Style Noodles are available at \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, Asian supermarkets, and \u003ca href=\"http://www.amazon.com/Sapporo-Ichiban-Noodle-Instant-Original/dp/B004AH778M/ref=sr_1_1?s=grocery&ie=UTF8&qid=1453401621&sr=1-1&keywords=sapporo+ichiban\" target=\"_blank\">Amazon\u003c/a> ($0.69 for one serving)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Vietnamese noodle soup, with its savory broth and thin slices of beef is easily customizable by adding different condiments and garnishes. The South Bay Area has a wealth of Vietnamese restaurants serving pho and each restaurant has its own specialty and offerings of beef cuts. Here is a collection of 10 tasty South Bay spots to slurp pho. If I missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Lovers.jpg\" alt=\"The Lovers special noodle with rare steak, beef balls, at ox tail.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lovers special noodle with rare steak, beef balls, at ox tail. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Lovers\u003c/strong> is a popular, family-run restaurant in Sunnyvale serves a small offering of pho in addition to traditional vietnamese dishes. The signature \"Lovers Special\" features rare steak, meatballs and ox tail. The broth is very light, predominant flavors are fresh onion and cilantro. The meatballs are surprisingly tender while the oxtail meat practically melts off the bone. The tableside jar of oiled chili flakes is a perfect condiment to add a touch of spice. Do be aware that Pho Lovers will not take credit cards for checks less than $10.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-lovers-sunnyvale\" target=\"_blank\">\u003cstrong>Pho Lovers\u003c/strong>\u003c/a>\u003cbr>\n253 E Maude Ave. [\u003ca href=\"https://goo.gl/6byTCI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-8583\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactory.jpg\" alt=\"Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Factory\u003c/strong> serves bowls of pho in a clean, modern setting with friendly servers who take customer orders on iPads. The house specialty is a smoked veal pho. The veal arrives on a plate raw and is quickly cooked in the hot broth. A special shrimp sauce served alongside the veal pho adds a unique sweet and salty flavor to the broth. Perfect for meat lovers, the #11 features tender slices of filet mignon, flank, brisket, tripe and tendon served in a broth seasoned with star anise and white pepper.\u003c/p>\n\u003cfigure id=\"attachment_106099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactoryVeal.jpg\" alt=\"The smoked veal special pho at Pho Factory. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho Factory. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-factory-milpitas-2\" target=\"_blank\">\u003cstrong>Pho Factory\u003c/strong>\u003c/a>\u003cbr>\n888 E Capitol Ave. [\u003ca href=\"https://goo.gl/QQeZ5n\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 956-1888\u003cbr>\nHours: Tue-Sun 10am-9:30pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Factory/235684553294998?fref=ts\" target=\"_blank\">Pho Factory\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoKimLong.jpg\" alt=\"The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Kim Long\u003c/strong> enjoys being the crowd favorite for pho in the South Bay. The restaurant's popularity and quick flying service means you are likely to be squeezed onto a table with another party — take it or leave it. The popular #8 combination features rare filet mignon, well-done brisket, flank and tendon. The extremely fresh tender cuts of beef give the broth a deep, savory flavor complemented by a heaping garnish of cilantro. Pho Kim Long accepts cash only.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-kim-long-restaurant-san-jose?search_key=75648\" target=\"_blank\">\u003cstrong>Pho Kim Long Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2082 N Capitol Ave [\u003ca href=\"https://goo.gl/aIXRcf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95132\u003cbr>\nPh: (408) 946-2181\u003cbr>\nHours: Mon-Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Kim-Long/118263878189905?fref=ts\" target=\"_blank\">Pho Kim Long\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg\" alt=\"The spicy beef noodle pho with ox pizzle and pork blood. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy beef noodle pho with ox pizzle and pork blood. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a San Jose strip mall, \u003cstrong>Bun Bo Hue An Nam\u003c/strong> is a popular location for pho and is known for its add-on ingredients. The signature bun bo hue is a spicy beef noodle soup. For an extra charge, customers can add pork blood cake as well as ox pizzle (braised ox penis). The pork blood cake has an acquired gamey and iron flavor. The ox pizzle is chewy and while it may give you some bragging rights, it offers little to no flavor to the soup. The regular beef pho broth has a very pleasant lemongrass aroma. Bun Bo Hue An Nam accepts cash only.\u003c/p>\n\u003cfigure id=\"attachment_106092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg\" alt=\"Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bun-bo-hue-an-nam-san-jose\" target=\"_blank\">\u003cstrong>Bun Bo Hue An Nam\u003c/strong>\u003c/a>\u003cbr>\n740 Story Rd. Ste 3 [\u003ca href=\"https://goo.gl/cNlcCM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-1755\u003cbr>\nHours: Mon 9am-9pm; Wed-Sun 9am-9pm; Closed Tuesday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BunBoHueAnNam\" target=\"_blank\">Bun Bo Hue An Nam\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Y-1.jpg\" alt=\"Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Y #1\u003c/strong> is a sparsely decorated yet popular dive for pho in East San Jose. The pho served here arrives so hot the menu makes note to warn you. The Pho Y special features eye of round steak, well-done flank, fatty brisket, soft tendon and meatballs. After you’ve let your piping hot pho cool down, you are rewarded with a delicious balance of savory and slightly sweet broth swimming with a bounty of tender cuts of beef. Pho Y #1 only accepts cash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pho1vn.com/\" target=\"_blank\">\u003cstrong>Pho Y #1\u003c/strong>\u003c/a>\u003cbr>\n1660 E Capitol Expy [\u003ca href=\"https://goo.gl/AhcTbC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95121\u003cbr>\nPh: (408) 274-1769\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pho1vn\" target=\"_blank\">Pho #1\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoCongLy-new.jpg\" alt=\"The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Cong Ly\u003c/strong> serves as a popular pho option for SJSU students and downtown San Jose residents alike. Pho can be ordered in small, medium or large sizes. The popular Pho Gourmet features a mix of oxtail, beef shank, rare filet mignon and beef tongue. The tender oxtail is indescribably savory and the mix of different beef cuts give the broth a bold and salty flavor. A large glass of water is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-cong-ly-san-jose-3\" target=\"_blank\">\u003cstrong>Pho Cong Ly\u003c/strong>\u003c/a>\u003cbr>\n460 E William St [\u003ca href=\"https://goo.gl/NyBALh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 610-9849\u003cbr>\nHours: Mon-Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Conglyrestaurent/\" target=\"_blank\">Pho Cong Ly\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNam-new.jpg\" alt=\"The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nam\u003c/strong> serves a menu of beef and chicken pho as well as traditional Vietnamese dishes in a clean and friendly setting. The restaurant also offers special toppings such as green onions in oil and kimchi. The house special pho features rare steak, lean brisket, flank, tendon and tripe. The meaty broth gets a subtly sweet touch from a garnish of fresh white onions. The green onions and oil add an additional bright, sweet flavor to the mix. Pho Nam also serves a special pho and smoothie combination.\u003c/p>\n\u003cfigure id=\"attachment_106203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNamChicken-new.jpg\" alt=\"Pho ga at Pho Nam in Sunnyvale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho ga at Pho Nam in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nam-sunnyvale-2\" target=\"_blank\">\u003cstrong>Pho Nam Restaurant\u003c/strong>\u003c/a>\u003cbr>\n844 W El Camino Real [\u003ca href=\"https://goo.gl/3kimO4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 737-1086\u003cbr>\nHours: Sun-Thu 10am-8pm; Fri-Sat 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nam-Restaurant/111525455554221?fref=ts\" target=\"_blank\">Pho Nam Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho90.jpg\" alt=\"The smoked veal special pho at Pho 90 Degree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho 90 Degree. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho 90 Degree\u003c/strong> serves pho featuring cuts of Certified Angus Beef in a dining room that resembles a Venetian palace. Servers take orders using iPads and are available by the push of a tableside button. The house special is a smoked veal pho served in a salty, piping hot broth that quickly cooks the thin slices of raw veal. The restaurant also serves a vè dòn pho which features stir-fried flank steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-90-degree-san-jose?search_key=59646\" target=\"_blank\">\u003cstrong>Pho 90 Degree\u003c/strong>\u003c/a>\u003cbr>\nSan Jose Vietnam Town, 999 Story Rd. [\u003ca href=\"https://goo.gl/rCJy0z\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-9090\u003cbr>\nHours: Sun-Thu 9am-12am; Fri-Sat 9am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-90/376569239096601?fref=ts\" target=\"_blank\">Pho 90\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNguyen.jpg\" alt=\"The number 1 house special pho at Pho Nguyen in Milpitas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The number 1 house special pho at Pho Nguyen in Milpitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nguyen\u003c/strong> is set in a busy shopping center in Milpitas. The bustling restaurant serves a large menu of pho, other noodle soups and traditional Vietnamese dishes. A steaming pot of complimentary hot tea is served at each table. The #1 special beef noodle is an excellent choice for first-timers (as well as regulars) with its salty and savory broth complemented by copious amounts of fresh green onions. The spicy beef noodle soup is also a crowd favorite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nguyen-milpitas?search_key=61994\" target=\"_blank\">\u003cstrong>Pho Nguyen Vietnamese\u003c/strong>\u003c/a>\u003cbr>\n275 W Calaveras Blvd. [\u003ca href=\"https://goo.gl/Pp2dDm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nHours: Mon-Sat 9am-9:45pm; Sun 9am-8:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nguyen-Restaurant/111722522199078?fref=ts\" target=\"_blank\">Pho Nguyen Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/HouseofPho-new.jpg\" alt=\"House special combination of beef and beef balls at House of Pho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#2 House special combination of beef and beef balls at House of Pho. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House of Pho\u003c/strong> serves consistently tasty bowls of pho. The #2 combination features rare steak, tripe, well-done flank and brisket. The salty and savory broth is nothing phenomenal, but the inexpensive generous portions served in a clean, comfortable setting makes House of Pho a popular South Bay destination.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://house-of-pho.blogspot.com/\" target=\"_blank\">\u003cstrong>House of Pho\u003c/strong>\u003c/a>\u003cbr>\n1066 E El Camino Real [\u003ca href=\"https://goo.gl/JkyT6x\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 260-8410\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/House-of-Pho/145122622199606?fref=ts\" target=\"_blank\">House of Pho\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n",
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"excerpt": "As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Here are 10 great Vietnamese spots serving up hearty tasty bowls of Pho. ",
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"description": "As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Here are 10 great Vietnamese spots serving up hearty tasty bowls of Pho. ",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants | KQED",
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"headline": "Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As El Niño brings grey and rainy days to the Bay Area, a large steaming bowl of pho noodle soup may be the tastiest way to warm your soul and lift your damp spirits. Vietnamese noodle soup, with its savory broth and thin slices of beef is easily customizable by adding different condiments and garnishes. The South Bay Area has a wealth of Vietnamese restaurants serving pho and each restaurant has its own specialty and offerings of beef cuts. Here is a collection of 10 tasty South Bay spots to slurp pho. If I missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Lovers.jpg\" alt=\"The Lovers special noodle with rare steak, beef balls, at ox tail.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Lovers-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lovers special noodle with rare steak, beef balls, at ox tail. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Lovers\u003c/strong> is a popular, family-run restaurant in Sunnyvale serves a small offering of pho in addition to traditional vietnamese dishes. The signature \"Lovers Special\" features rare steak, meatballs and ox tail. The broth is very light, predominant flavors are fresh onion and cilantro. The meatballs are surprisingly tender while the oxtail meat practically melts off the bone. The tableside jar of oiled chili flakes is a perfect condiment to add a touch of spice. Do be aware that Pho Lovers will not take credit cards for checks less than $10.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-lovers-sunnyvale\" target=\"_blank\">\u003cstrong>Pho Lovers\u003c/strong>\u003c/a>\u003cbr>\n253 E Maude Ave. [\u003ca href=\"https://goo.gl/6byTCI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-8583\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactory.jpg\" alt=\"Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactory-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho dac biet at Pho Factory with rare filet mignon, well-done flank, brisket, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Factory\u003c/strong> serves bowls of pho in a clean, modern setting with friendly servers who take customer orders on iPads. The house specialty is a smoked veal pho. The veal arrives on a plate raw and is quickly cooked in the hot broth. A special shrimp sauce served alongside the veal pho adds a unique sweet and salty flavor to the broth. Perfect for meat lovers, the #11 features tender slices of filet mignon, flank, brisket, tripe and tendon served in a broth seasoned with star anise and white pepper.\u003c/p>\n\u003cfigure id=\"attachment_106099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoFactoryVeal.jpg\" alt=\"The smoked veal special pho at Pho Factory. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoFactoryVeal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho Factory. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-factory-milpitas-2\" target=\"_blank\">\u003cstrong>Pho Factory\u003c/strong>\u003c/a>\u003cbr>\n888 E Capitol Ave. [\u003ca href=\"https://goo.gl/QQeZ5n\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nPh: (408) 956-1888\u003cbr>\nHours: Tue-Sun 10am-9:30pm; Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Factory/235684553294998?fref=ts\" target=\"_blank\">Pho Factory\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoKimLong.jpg\" alt=\"The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoKimLong-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The popular #8 combination pho with rare filet mignon, well-done brisket, flank and tendon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Kim Long\u003c/strong> enjoys being the crowd favorite for pho in the South Bay. The restaurant's popularity and quick flying service means you are likely to be squeezed onto a table with another party — take it or leave it. The popular #8 combination features rare filet mignon, well-done brisket, flank and tendon. The extremely fresh tender cuts of beef give the broth a deep, savory flavor complemented by a heaping garnish of cilantro. Pho Kim Long accepts cash only.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-kim-long-restaurant-san-jose?search_key=75648\" target=\"_blank\">\u003cstrong>Pho Kim Long Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2082 N Capitol Ave [\u003ca href=\"https://goo.gl/aIXRcf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95132\u003cbr>\nPh: (408) 946-2181\u003cbr>\nHours: Mon-Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Kim-Long/118263878189905?fref=ts\" target=\"_blank\">Pho Kim Long\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg\" alt=\"The spicy beef noodle pho with ox pizzle and pork blood. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Bun-Bo-Hue-An-Nam-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy beef noodle pho with ox pizzle and pork blood. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away in a San Jose strip mall, \u003cstrong>Bun Bo Hue An Nam\u003c/strong> is a popular location for pho and is known for its add-on ingredients. The signature bun bo hue is a spicy beef noodle soup. For an extra charge, customers can add pork blood cake as well as ox pizzle (braised ox penis). The pork blood cake has an acquired gamey and iron flavor. The ox pizzle is chewy and while it may give you some bragging rights, it offers little to no flavor to the soup. The regular beef pho broth has a very pleasant lemongrass aroma. Bun Bo Hue An Nam accepts cash only.\u003c/p>\n\u003cfigure id=\"attachment_106092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg\" alt=\"Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BunBoHueAnNamFilet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho with thin slices of filet mignon at Bun Bo Hue An Nam in East San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bun-bo-hue-an-nam-san-jose\" target=\"_blank\">\u003cstrong>Bun Bo Hue An Nam\u003c/strong>\u003c/a>\u003cbr>\n740 Story Rd. Ste 3 [\u003ca href=\"https://goo.gl/cNlcCM\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-1755\u003cbr>\nHours: Mon 9am-9pm; Wed-Sun 9am-9pm; Closed Tuesday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BunBoHueAnNam\" target=\"_blank\">Bun Bo Hue An Nam\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho-Y-1.jpg\" alt=\"Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho-Y-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho Y special with eye of round steak, well-done flank, fatty brisket, soft tendon and meat ball. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Y #1\u003c/strong> is a sparsely decorated yet popular dive for pho in East San Jose. The pho served here arrives so hot the menu makes note to warn you. The Pho Y special features eye of round steak, well-done flank, fatty brisket, soft tendon and meatballs. After you’ve let your piping hot pho cool down, you are rewarded with a delicious balance of savory and slightly sweet broth swimming with a bounty of tender cuts of beef. Pho Y #1 only accepts cash.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pho1vn.com/\" target=\"_blank\">\u003cstrong>Pho Y #1\u003c/strong>\u003c/a>\u003cbr>\n1660 E Capitol Expy [\u003ca href=\"https://goo.gl/AhcTbC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95121\u003cbr>\nPh: (408) 274-1769\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pho1vn\" target=\"_blank\">Pho #1\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) \u003cstrong>Cash Only\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoCongLy-new.jpg\" alt=\"The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoCongLy-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pho Gourmet with rare steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Cong Ly\u003c/strong> serves as a popular pho option for SJSU students and downtown San Jose residents alike. Pho can be ordered in small, medium or large sizes. The popular Pho Gourmet features a mix of oxtail, beef shank, rare filet mignon and beef tongue. The tender oxtail is indescribably savory and the mix of different beef cuts give the broth a bold and salty flavor. A large glass of water is a must.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-cong-ly-san-jose-3\" target=\"_blank\">\u003cstrong>Pho Cong Ly\u003c/strong>\u003c/a>\u003cbr>\n460 E William St [\u003ca href=\"https://goo.gl/NyBALh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 610-9849\u003cbr>\nHours: Mon-Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Conglyrestaurent/\" target=\"_blank\">Pho Cong Ly\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNam-new.jpg\" alt=\"The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNam-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The house special pho at Pho Nam in Sunnyvale with steak, lean brisket, flank, tendon and tripe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nam\u003c/strong> serves a menu of beef and chicken pho as well as traditional Vietnamese dishes in a clean and friendly setting. The restaurant also offers special toppings such as green onions in oil and kimchi. The house special pho features rare steak, lean brisket, flank, tendon and tripe. The meaty broth gets a subtly sweet touch from a garnish of fresh white onions. The green onions and oil add an additional bright, sweet flavor to the mix. Pho Nam also serves a special pho and smoothie combination.\u003c/p>\n\u003cfigure id=\"attachment_106203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNamChicken-new.jpg\" alt=\"Pho ga at Pho Nam in Sunnyvale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNamChicken-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho ga at Pho Nam in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nam-sunnyvale-2\" target=\"_blank\">\u003cstrong>Pho Nam Restaurant\u003c/strong>\u003c/a>\u003cbr>\n844 W El Camino Real [\u003ca href=\"https://goo.gl/3kimO4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 737-1086\u003cbr>\nHours: Sun-Thu 10am-8pm; Fri-Sat 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nam-Restaurant/111525455554221?fref=ts\" target=\"_blank\">Pho Nam Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho90.jpg\" alt=\"The smoked veal special pho at Pho 90 Degree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho90-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The smoked veal special pho at Pho 90 Degree. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho 90 Degree\u003c/strong> serves pho featuring cuts of Certified Angus Beef in a dining room that resembles a Venetian palace. Servers take orders using iPads and are available by the push of a tableside button. The house special is a smoked veal pho served in a salty, piping hot broth that quickly cooks the thin slices of raw veal. The restaurant also serves a vè dòn pho which features stir-fried flank steak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-90-degree-san-jose?search_key=59646\" target=\"_blank\">\u003cstrong>Pho 90 Degree\u003c/strong>\u003c/a>\u003cbr>\nSan Jose Vietnam Town, 999 Story Rd. [\u003ca href=\"https://goo.gl/rCJy0z\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95122\u003cbr>\nPh: (408) 993-9090\u003cbr>\nHours: Sun-Thu 9am-12am; Fri-Sat 9am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-90/376569239096601?fref=ts\" target=\"_blank\">Pho 90\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoNguyen.jpg\" alt=\"The number 1 house special pho at Pho Nguyen in Milpitas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoNguyen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The number 1 house special pho at Pho Nguyen in Milpitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pho Nguyen\u003c/strong> is set in a busy shopping center in Milpitas. The bustling restaurant serves a large menu of pho, other noodle soups and traditional Vietnamese dishes. A steaming pot of complimentary hot tea is served at each table. The #1 special beef noodle is an excellent choice for first-timers (as well as regulars) with its salty and savory broth complemented by copious amounts of fresh green onions. The spicy beef noodle soup is also a crowd favorite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-nguyen-milpitas?search_key=61994\" target=\"_blank\">\u003cstrong>Pho Nguyen Vietnamese\u003c/strong>\u003c/a>\u003cbr>\n275 W Calaveras Blvd. [\u003ca href=\"https://goo.gl/Pp2dDm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMilpitas, CA 95035\u003cbr>\nHours: Mon-Sat 9am-9:45pm; Sun 9am-8:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pho-Nguyen-Restaurant/111722522199078?fref=ts\" target=\"_blank\">Pho Nguyen Restaurant\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_106197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/HouseofPho-new.jpg\" alt=\"House special combination of beef and beef balls at House of Pho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/HouseofPho-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">#2 House special combination of beef and beef balls at House of Pho. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House of Pho\u003c/strong> serves consistently tasty bowls of pho. The #2 combination features rare steak, tripe, well-done flank and brisket. The salty and savory broth is nothing phenomenal, but the inexpensive generous portions served in a clean, comfortable setting makes House of Pho a popular South Bay destination.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://house-of-pho.blogspot.com/\" target=\"_blank\">\u003cstrong>House of Pho\u003c/strong>\u003c/a>\u003cbr>\n1066 E El Camino Real [\u003ca href=\"https://goo.gl/JkyT6x\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 260-8410\u003cbr>\nHours: Mon-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/House-of-Pho/145122622199606?fref=ts\" target=\"_blank\">House of Pho\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Audacious Korean-American Chef Who Mastered 'Mission Chinese Food'",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_02.mp3\u003c/p>\n\u003cp>Danny Bowien, the founder of the \u003ca href=\"https://missionchinesefood.com/\">Mission Chinese Food\u003c/a> restaurants, didn't grow up cooking Chinese cuisine. Born in Korea, then adopted by a family in Oklahoma, Bowien was already an adult living in San Francisco when he decided to learn how to cook Szechuanese fare, known for its bold, pungent, spicy flavors.\u003c/p>\n\u003cp>Burned out from working in fine dining establishments, Bowien considered applying to work in a Szechuanese restaurant as a line cook. But since he couldn't speak Chinese, he realized he would have a hard time. Plus, many of the restaurant owners he approached viewed him with suspicion. \"They thought I was crazy,\" Bowien tells \u003cem>Fresh Air's\u003c/em> Sam Briger. \"They thought I was trying to steal recipes.\"\u003c/p>\n\u003cp>Ultimately, Bowien wound up teaching himself how to cook Chinese food. Later, he opened the first Mission Chinese Food — a pop-up restaurant with a punk rock, DIY attitude. Located inside an existing Chinese restaurant in San Francisco's Mission District, it was a hole-in-the-wall takeout joint that drew long lines and rave reviews: Both \u003cem>Bon Appetit\u003c/em> and \u003cem>GQ\u003c/em> magazines named it one of the best new restaurants of 2001.\u003c/p>\n\u003cp>Looking back at his efforts to master his own brand of Chinese cooking, Bowien says, \"It [was] audacious, but at the same time, the whole feeling behind what we were doing just felt very organic, and for me there was no risk.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bowien took that audacious attitude with him when he opened the first Mission Chinese in New York City in a tiny space in the Lower East Side. It, too, earned accolades — one reviewer said Bowien did to Chinese food what Led Zeppelin had done to the blues.\u003c/p>\n\u003cfigure id=\"attachment_106140\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/458373704/the-mission-chinese-food-cookbook\" rel=\"attachment wp-att-106140\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/missionchinesefood.jpg\" alt=\"The Mission Chinese Food Cookbook by Danny Bowien and Chris Ying\" width=\"300\" height=\"375\" class=\"size-full wp-image-106140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mission Chinese Food Cookbook\u003cbr>by Danny Bowien and Chris Ying\u003c/figcaption>\u003c/figure>\n\u003cp>But it broke too many rules: In 2013, the New York restaurant was shut down for various violations. Bowien describes it as a devastating blow. But, he recovered. Indeed, later that same year, the James Beard Foundation bestowed Bowien with its prestigious \u003ca href=\"http://www.eater.com/2013/5/6/6438605/winners-2013-james-beard-restaurant-and-chef-awards\">Rising Star Chef\u003c/a> award. And last year, Bowien re-opened Mission Chinese Food in a new New York location.\u003c/p>\n\u003cp>Bowien is now the co-author, with Chris Ying, of \u003cem>The Mission Chinese Food Cookbook.\u003c/em> Highlights from his \u003cem>Fresh Air\u003c/em> interview are below.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the allure of Szechuanese cuisine, and what drove him to learn to cook it \u003c/strong>\u003c/p>\n\u003cp>Szechuanese cuisine was something crazy for me, out of left field, because some of the traits and characteristics of that are like flavor profiles, such as numbing. Like, you eat Szechuan peppercorns and Szechuan peppercorn oil, which causes your mouth to literally — your tongue goes numb, it almost tastes like you've licked a battery. Which doesn't sound pleasant, but it really is. It's really interesting how that combines with the dry heat in Szechuan cooking. ... As a cook who thought I knew everything at the time, I never experienced that flavor profile.\u003c/p>\n\u003cp>A lot of super-fermented flavor profiles ... are really popular now in fine dining. But at the time, eating a piece of tofu that had been fermented for a couple of months was really crazy for me. I hadn't seen that. So I think very pungent, very spicy, very numbing, really loud flavors are what Szechuanese cooking [was] to me. When I first discovered it, I thought that was what the backbone of it was. And the more I dove into Szechuanese cooking, it's really about balance and restraint and not having things be over-the-top spicy, which I learned after my first trip to Chengdu, to the Szechuan province.\u003c/p>\n\u003cfigure id=\"attachment_106136\" class=\"wp-caption alignright\" style=\"max-width: 267px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/unspecified-1-5c918b585a318acb0828e8c09fe7dbbcf6061db1.jpg\" alt=\"The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013.\" width=\"267\" height=\"200\" class=\"size-full wp-image-106136\">\u003cfigcaption class=\"wp-caption-text\">The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013. \u003ccite>(Anthony Bourdain/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how the original Mission Chinese Food started in San Francisco \u003c/strong>\u003c/p>\n\u003cp>It was just a pop-up inside of Lung Shan, and then it slowly took over, over time. You could order off two menus — I loved that about it — but the problem was that we'd be running our menu alongside their menu, and their chef was responsible for cooking 154 dishes off their takeout menu, just one guy on this little station. If they got really busy for delivery, which they would, and someone ordered something from their menu, I didn't know how to make their food. ...\u003c/p>\n\u003cp>Then eventually, I think they saw Mission Chinese Food, which was becoming very popular, and we were running out of storage space for two full-sized menus. So they actually were the ones that said, \"Look, we're just going to change it and you guys just do everything, and our chef will work for you and we'll make your food. Just show them how to do it.\"\u003c/p>\n\u003cp>\u003cstrong>On opening a Mission Chinese Food in New York that closed – despite its many accolades – because of structural issues and a sanitary violation \u003c/strong>\u003c/p>\n\u003cp>In retrospect, should we have [had] a structural engineer go through the building with us and everything else? Yeah, probably. We just let our emotions get the best of us. We felt an energy in that space when we walked through it. ... It wasn't legally supposed to even be a restaurant. ... The basement wasn't even legally zoned to be used for any sort of kitchen prep or preparation at all, it was supposed to be a cellar. We opened the restaurant three months after we moved here. ... We didn't do any major construction, nothing structural, we just opened. ...\u003c/p>\n\u003cp>We didn't even have time to actually reflect on and really appreciate all the accolades we had gotten, because when you're working that much, things are just flying back. I didn't even know what \"Restaurant of the Year\" meant, I didn't even know there was an end of the year, restaurant of the year section in \u003cem>The New York Times. \u003c/em>So when people said, \"You won this 'Restaurant of the Year' thing,\" I was like, \"That's amazing! What does that even mean?\" And then I kept cooking. ...\u003c/p>\n\u003cp>[Then] all of the sudden it came to a complete halt, a screeching halt. The restaurant closed. We could've tried to reopen it again, but we knew just as much as everyone else did, we looked into doing it the right way, \"OK, how much would it cost to level the whole entire [building], structurally rebuild it to where it is zoned [so] it will actually pass inspection and be up to code?\" And that costs like three quarters of a million dollars for a 1,000-square-foot space. It just didn't make sense.\u003c/p>\n\u003cp>\u003cstrong>On a bad experience he had working at an upscale Japanese-French restaurant \u003c/strong>\u003c/p>\n\u003cp>It was like a hazing period that never ended. ... There was a lot of physical abuse. There were pans thrown at my head while I was working. I had to dodge that. ... They would hit me. They would force me to do push-ups in the basement while sitting on my back. ... [The chef and sous-chef] would be doing massive amounts of cocaine and drinking beer the whole time. And I was just trying my hardest to keep up with these amazing cooks that were highly stimulated and drunk and super obnoxious.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>That, to me, was really a proving ground for myself. I was like, \"Gosh, is this really what I'm going to be doing?\" I wanted to get better. It made me better in a sense of knowing how far I could be pushed. ... That experience, for me, taught me, really, mostly how not to treat other people.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Fresh Air:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2016/01/20160121_fa_02.mp3\u003c/p>\n\u003cp>Danny Bowien, the founder of the \u003ca href=\"https://missionchinesefood.com/\">Mission Chinese Food\u003c/a> restaurants, didn't grow up cooking Chinese cuisine. Born in Korea, then adopted by a family in Oklahoma, Bowien was already an adult living in San Francisco when he decided to learn how to cook Szechuanese fare, known for its bold, pungent, spicy flavors.\u003c/p>\n\u003cp>Burned out from working in fine dining establishments, Bowien considered applying to work in a Szechuanese restaurant as a line cook. But since he couldn't speak Chinese, he realized he would have a hard time. Plus, many of the restaurant owners he approached viewed him with suspicion. \"They thought I was crazy,\" Bowien tells \u003cem>Fresh Air's\u003c/em> Sam Briger. \"They thought I was trying to steal recipes.\"\u003c/p>\n\u003cp>Ultimately, Bowien wound up teaching himself how to cook Chinese food. Later, he opened the first Mission Chinese Food — a pop-up restaurant with a punk rock, DIY attitude. Located inside an existing Chinese restaurant in San Francisco's Mission District, it was a hole-in-the-wall takeout joint that drew long lines and rave reviews: Both \u003cem>Bon Appetit\u003c/em> and \u003cem>GQ\u003c/em> magazines named it one of the best new restaurants of 2001.\u003c/p>\n\u003cp>Looking back at his efforts to master his own brand of Chinese cooking, Bowien says, \"It [was] audacious, but at the same time, the whole feeling behind what we were doing just felt very organic, and for me there was no risk.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bowien took that audacious attitude with him when he opened the first Mission Chinese in New York City in a tiny space in the Lower East Side. It, too, earned accolades — one reviewer said Bowien did to Chinese food what Led Zeppelin had done to the blues.\u003c/p>\n\u003cfigure id=\"attachment_106140\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://www.npr.org/books/titles/458373704/the-mission-chinese-food-cookbook\" rel=\"attachment wp-att-106140\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/missionchinesefood.jpg\" alt=\"The Mission Chinese Food Cookbook by Danny Bowien and Chris Ying\" width=\"300\" height=\"375\" class=\"size-full wp-image-106140\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Mission Chinese Food Cookbook\u003cbr>by Danny Bowien and Chris Ying\u003c/figcaption>\u003c/figure>\n\u003cp>But it broke too many rules: In 2013, the New York restaurant was shut down for various violations. Bowien describes it as a devastating blow. But, he recovered. Indeed, later that same year, the James Beard Foundation bestowed Bowien with its prestigious \u003ca href=\"http://www.eater.com/2013/5/6/6438605/winners-2013-james-beard-restaurant-and-chef-awards\">Rising Star Chef\u003c/a> award. And last year, Bowien re-opened Mission Chinese Food in a new New York location.\u003c/p>\n\u003cp>Bowien is now the co-author, with Chris Ying, of \u003cem>The Mission Chinese Food Cookbook.\u003c/em> Highlights from his \u003cem>Fresh Air\u003c/em> interview are below.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On the allure of Szechuanese cuisine, and what drove him to learn to cook it \u003c/strong>\u003c/p>\n\u003cp>Szechuanese cuisine was something crazy for me, out of left field, because some of the traits and characteristics of that are like flavor profiles, such as numbing. Like, you eat Szechuan peppercorns and Szechuan peppercorn oil, which causes your mouth to literally — your tongue goes numb, it almost tastes like you've licked a battery. Which doesn't sound pleasant, but it really is. It's really interesting how that combines with the dry heat in Szechuan cooking. ... As a cook who thought I knew everything at the time, I never experienced that flavor profile.\u003c/p>\n\u003cp>A lot of super-fermented flavor profiles ... are really popular now in fine dining. But at the time, eating a piece of tofu that had been fermented for a couple of months was really crazy for me. I hadn't seen that. So I think very pungent, very spicy, very numbing, really loud flavors are what Szechuanese cooking [was] to me. When I first discovered it, I thought that was what the backbone of it was. And the more I dove into Szechuanese cooking, it's really about balance and restraint and not having things be over-the-top spicy, which I learned after my first trip to Chengdu, to the Szechuan province.\u003c/p>\n\u003cfigure id=\"attachment_106136\" class=\"wp-caption alignright\" style=\"max-width: 267px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/unspecified-1-5c918b585a318acb0828e8c09fe7dbbcf6061db1.jpg\" alt=\"The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013.\" width=\"267\" height=\"200\" class=\"size-full wp-image-106136\">\u003cfigcaption class=\"wp-caption-text\">The James Beard Foundation named Danny Bowien its Rising Star chef of the year in 2013. \u003ccite>(Anthony Bourdain/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how the original Mission Chinese Food started in San Francisco \u003c/strong>\u003c/p>\n\u003cp>It was just a pop-up inside of Lung Shan, and then it slowly took over, over time. You could order off two menus — I loved that about it — but the problem was that we'd be running our menu alongside their menu, and their chef was responsible for cooking 154 dishes off their takeout menu, just one guy on this little station. If they got really busy for delivery, which they would, and someone ordered something from their menu, I didn't know how to make their food. ...\u003c/p>\n\u003cp>Then eventually, I think they saw Mission Chinese Food, which was becoming very popular, and we were running out of storage space for two full-sized menus. So they actually were the ones that said, \"Look, we're just going to change it and you guys just do everything, and our chef will work for you and we'll make your food. Just show them how to do it.\"\u003c/p>\n\u003cp>\u003cstrong>On opening a Mission Chinese Food in New York that closed – despite its many accolades – because of structural issues and a sanitary violation \u003c/strong>\u003c/p>\n\u003cp>In retrospect, should we have [had] a structural engineer go through the building with us and everything else? Yeah, probably. We just let our emotions get the best of us. We felt an energy in that space when we walked through it. ... It wasn't legally supposed to even be a restaurant. ... The basement wasn't even legally zoned to be used for any sort of kitchen prep or preparation at all, it was supposed to be a cellar. We opened the restaurant three months after we moved here. ... We didn't do any major construction, nothing structural, we just opened. ...\u003c/p>\n\u003cp>We didn't even have time to actually reflect on and really appreciate all the accolades we had gotten, because when you're working that much, things are just flying back. I didn't even know what \"Restaurant of the Year\" meant, I didn't even know there was an end of the year, restaurant of the year section in \u003cem>The New York Times. \u003c/em>So when people said, \"You won this 'Restaurant of the Year' thing,\" I was like, \"That's amazing! What does that even mean?\" And then I kept cooking. ...\u003c/p>\n\u003cp>[Then] all of the sudden it came to a complete halt, a screeching halt. The restaurant closed. We could've tried to reopen it again, but we knew just as much as everyone else did, we looked into doing it the right way, \"OK, how much would it cost to level the whole entire [building], structurally rebuild it to where it is zoned [so] it will actually pass inspection and be up to code?\" And that costs like three quarters of a million dollars for a 1,000-square-foot space. It just didn't make sense.\u003c/p>\n\u003cp>\u003cstrong>On a bad experience he had working at an upscale Japanese-French restaurant \u003c/strong>\u003c/p>\n\u003cp>It was like a hazing period that never ended. ... There was a lot of physical abuse. There were pans thrown at my head while I was working. I had to dodge that. ... They would hit me. They would force me to do push-ups in the basement while sitting on my back. ... [The chef and sous-chef] would be doing massive amounts of cocaine and drinking beer the whole time. And I was just trying my hardest to keep up with these amazing cooks that were highly stimulated and drunk and super obnoxious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That, to me, was really a proving ground for myself. I was like, \"Gosh, is this really what I'm going to be doing?\" I wanted to get better. It made me better in a sense of knowing how far I could be pushed. ... That experience, for me, taught me, really, mostly how not to treat other people.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When I first went to \u003ca href=\"http://www.uchiwaramen.com/home\" target=\"_blank\">Uchiwa Ramen\u003c/a> in downtown San Rafael the week it opened in September 2014, they were out of almost everything. It was Marin’s first and only ramen restaurant, and so great was the unmet demand that the small restaurant couldn’t keep enough noodles in stock.\u003c/p>\n\u003cp>\"We started with a very simple menu. We wanted to make sure we got it right,\" said co-owner Benson (Ben) Yang. \"We just couldn't anticipate demand. It was a good problem to have, thankfully, we started running out of everything.\"\u003c/p>\n\u003cp>Things have changed since then. Uchiwa now has four different kinds of ramen, plus vegetarian and vegan options, and two kids' bowls, a full menu of appetizers, and rotating specials. The bowls are rich and salty, in the Tokyo-style, said Yang. And they hardly ever run out--even with the crowds that fill the space during the winter. \u003c/p>\n\u003cp>But one thing hasn’t changed: it’s still the only ramen shop in Marin County.\u003c/p>\n\u003cp>Owners Yang, 49, and Kevin Fong, 51, have long been foodie friends. For over 20 years, they worked together in the healthcare industry. When they started brainstorming ways to take their love of food out of their personal kitchens and to the public, they knew that they wanted to do something locally in Marin, where they both live, and they knew that a diversity of cuisines was lacking on this side of the Golden Gate Bridge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's shocking that there isn't more authentic quality Asian food in Marin,\" said Yang.\u003c/p>\n\u003cfigure id=\"attachment_106001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/noodle-cascade.jpg\" alt=\"You come to Uchiwa for the ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You come to Uchiwa for the ramen. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that there’s no good food in Marin. There's even plenty of good Asian food. And it’s not like you can’t get a bowl of ramen at a number of the Japanese restaurants in the county, like \u003ca href=\"http://matsuyamarestaurant.wix.com/home\" target=\"_blank\">Matsuyama\u003c/a> in Novato. But even as ramen has exploded in popularity, it hasn’t made its way as thoroughly to Marin. When Yang and Fong talked to the owners of most popular ramen places in San Francisco, they were all hesitant, he said, to move to Marin, and were more likely to head into the East Bay or South Bay.\u003c/p>\n\u003cp>\"The palate in Marin is very strange,\" said Yang. With so much affluence, there typically comes a diversity of restaurants, but that's somewhat lacking here, he said, because of the demographics. A large Asian population would give authentic Asian restaurants a base of customers, but Marin is only about 6% Asian.\u003c/p>\n\u003cfigure id=\"attachment_106041\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/BenKev.jpg\" alt=\"Ben and Kevin at Uchiwa Ramen.\" width=\"800\" height=\"534\" class=\"size-full wp-image-106041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/BenKev.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BenKev-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BenKev-768x513.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ben and Kevin at Uchiwa Ramen. \u003ccite>(Courtesy of Ben Yang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Kevin and I like to joke that we have 90% marketshare of that 6%,\" he said.\u003c/p>\n\u003cp>After the two quit their healthcare jobs in the summer of 2013, they traveled to Japan to hone their ramen techniques and then spent six months perfecting their recipes. During that time, their following grew from serving friends and family in their own kitchens to operating a mini-pop-up out of the Renaissance Center’s commercial kitchen and cafe in downtown San Rafael. (The Renaissance Center has since closed.)\u003c/p>\n\u003cp>When the official opening of the brick-and-mortar restaurant finally came, the only thing Yang and Fong weren’t sure about was exactly how ready Marin was for their bowls.\u003c/p>\n\u003cfigure id=\"attachment_106003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi.jpg\" alt=\"The vegan shio ramen with kimchi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan shio ramen with kimchi. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 40-person restaurant is now full most nights, though you can often find walk-up seats at the bar or communal table. Most of the people there are probably ordering the traditional tonkotsu ramen ($12.45), by far the most popular dish, said Yang. Their version of the classic comes with chashu pork, spinach, bean sprouts, mushrooms, green onions, egg, and menma. It’s a hearty and heavy meal that you likely won’t be able to finish. \u003c/p>\n\u003cp>For a lighter version, the shoyu and shio (both $11.45) are made from the same pork broth as the tonkotsu, but the shoyu uses a soy sauce, while the shio is very light. There is also a miso broth, which is the base of the vegetarian bowl ($11.45) or a pork version ($12.45). We tried the shio vegan bowl ($12.45), which is a tad light on the flavoring without the pork broth to give it extra texture. It comes with bok choy, tofu, and gluten-free noodles, along with the usual veggie toppings, but I'd recommend adding some kimchi to give it spice. \u003c/p>\n\u003cp>In fact, mix and match toppings as you please; the staff is happy to make recommendations or odd combos they've never heard of.\u003c/p>\n\u003cfigure id=\"attachment_106000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fries.jpg\" alt=\"The Uchiwa fries are a popular appetizer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Uchiwa fries are a popular appetizer. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu now also includes an extensive list of drinks and appetizers -- particularly important in the summer, said Yang, when people aren't in the mood for hot soup. The most popular appetizer items are the chili garlic pork wings ($3.95) and the Uchiwa fries ($5.45). We tried the fries, which are an airy, tasty, bizarro world version of American. Yes, they're made of potatoes, but the crispy shell and seasonings are all Japanese. Try them with the special mayo dip.\u003c/p>\n\u003cp>All the ingredients are sourced locally, as is in keeping with traditions both in the Bay Area and in Japan. The pork, raised and braised in the Japanese style, comes from Masami Ranch. And the noodles at Uchiwa are straight from a Japanese distributor in South San Francisco. \"You can't get it anywhere else,\" said Yang. When they traveled to Japan, he said, the two of them realized both how deeply ingrained ramen is in the culture -- there are close to 30,000 ramen shops in the country -- and how much it varies by region, based on the local ingredients and flavors. What Uchiwa serves is a Tokyo-style ramen, but with the ingredients coming from northern California and a distinctly American flavor that's less fatty and salty than what they learned in Japan. \u003c/p>\n\u003cp>While Yang and Fong spent quite a bit of time working out their recipes, they still test out new things on the specials menu. If it's a hit, then they move it to the regular menu; if it isn't, then it disappears. \u003c/p>\n\u003cp>\"We wanted to offer folks in Marin maybe something they haven't seen before,\" said Yang, and to help build up the authentic Asian food in the county.\u003c/p>\n\u003cp>Across the street, at \u003ca href=\"http://saigonvillagesanrafael.com/\" target=\"_blank\">Saigon Village\u003c/a>, you can get delicious pho, and around the corner, at \u003ca href=\"http://www.yelp.com/biz/tenkyu-san-rafael\" target=\"_blank\">Tenkyu\u003c/a>, is udon. Now add to that Marin list: ramen.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.uchiwaramen.com/\" target=\"_blank\">Uchiwa Ramen\u003c/a>\u003c/strong>\u003cbr>\n821 B Street [\u003ca href=\"https://goo.gl/M6j9KD\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPh: (415) 524-2727\u003cbr>\nHours: Mon-Sat 11:30am-2pm, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/uchiwaramen/\" target=\"_blank\">Uchiwa Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uchiwaramen\" target=\"_blank\">@uchiwaramen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/uchiwaramen/\" target=\"_blank\">uchiwaramen\u003c/a>\u003cbr>\nPrice Range: $$ (ramen $11-$13)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I first went to \u003ca href=\"http://www.uchiwaramen.com/home\" target=\"_blank\">Uchiwa Ramen\u003c/a> in downtown San Rafael the week it opened in September 2014, they were out of almost everything. It was Marin’s first and only ramen restaurant, and so great was the unmet demand that the small restaurant couldn’t keep enough noodles in stock.\u003c/p>\n\u003cp>\"We started with a very simple menu. We wanted to make sure we got it right,\" said co-owner Benson (Ben) Yang. \"We just couldn't anticipate demand. It was a good problem to have, thankfully, we started running out of everything.\"\u003c/p>\n\u003cp>Things have changed since then. Uchiwa now has four different kinds of ramen, plus vegetarian and vegan options, and two kids' bowls, a full menu of appetizers, and rotating specials. The bowls are rich and salty, in the Tokyo-style, said Yang. And they hardly ever run out--even with the crowds that fill the space during the winter. \u003c/p>\n\u003cp>But one thing hasn’t changed: it’s still the only ramen shop in Marin County.\u003c/p>\n\u003cp>Owners Yang, 49, and Kevin Fong, 51, have long been foodie friends. For over 20 years, they worked together in the healthcare industry. When they started brainstorming ways to take their love of food out of their personal kitchens and to the public, they knew that they wanted to do something locally in Marin, where they both live, and they knew that a diversity of cuisines was lacking on this side of the Golden Gate Bridge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's shocking that there isn't more authentic quality Asian food in Marin,\" said Yang.\u003c/p>\n\u003cfigure id=\"attachment_106001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/noodle-cascade.jpg\" alt=\"You come to Uchiwa for the ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/noodle-cascade-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You come to Uchiwa for the ramen. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not that there’s no good food in Marin. There's even plenty of good Asian food. And it’s not like you can’t get a bowl of ramen at a number of the Japanese restaurants in the county, like \u003ca href=\"http://matsuyamarestaurant.wix.com/home\" target=\"_blank\">Matsuyama\u003c/a> in Novato. But even as ramen has exploded in popularity, it hasn’t made its way as thoroughly to Marin. When Yang and Fong talked to the owners of most popular ramen places in San Francisco, they were all hesitant, he said, to move to Marin, and were more likely to head into the East Bay or South Bay.\u003c/p>\n\u003cp>\"The palate in Marin is very strange,\" said Yang. With so much affluence, there typically comes a diversity of restaurants, but that's somewhat lacking here, he said, because of the demographics. A large Asian population would give authentic Asian restaurants a base of customers, but Marin is only about 6% Asian.\u003c/p>\n\u003cfigure id=\"attachment_106041\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/BenKev.jpg\" alt=\"Ben and Kevin at Uchiwa Ramen.\" width=\"800\" height=\"534\" class=\"size-full wp-image-106041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/BenKev.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BenKev-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/BenKev-768x513.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ben and Kevin at Uchiwa Ramen. \u003ccite>(Courtesy of Ben Yang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Kevin and I like to joke that we have 90% marketshare of that 6%,\" he said.\u003c/p>\n\u003cp>After the two quit their healthcare jobs in the summer of 2013, they traveled to Japan to hone their ramen techniques and then spent six months perfecting their recipes. During that time, their following grew from serving friends and family in their own kitchens to operating a mini-pop-up out of the Renaissance Center’s commercial kitchen and cafe in downtown San Rafael. (The Renaissance Center has since closed.)\u003c/p>\n\u003cp>When the official opening of the brick-and-mortar restaurant finally came, the only thing Yang and Fong weren’t sure about was exactly how ready Marin was for their bowls.\u003c/p>\n\u003cfigure id=\"attachment_106003\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi.jpg\" alt=\"The vegan shio ramen with kimchi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/vegan-shio-ramen-w-kimchi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan shio ramen with kimchi. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The 40-person restaurant is now full most nights, though you can often find walk-up seats at the bar or communal table. Most of the people there are probably ordering the traditional tonkotsu ramen ($12.45), by far the most popular dish, said Yang. Their version of the classic comes with chashu pork, spinach, bean sprouts, mushrooms, green onions, egg, and menma. It’s a hearty and heavy meal that you likely won’t be able to finish. \u003c/p>\n\u003cp>For a lighter version, the shoyu and shio (both $11.45) are made from the same pork broth as the tonkotsu, but the shoyu uses a soy sauce, while the shio is very light. There is also a miso broth, which is the base of the vegetarian bowl ($11.45) or a pork version ($12.45). We tried the shio vegan bowl ($12.45), which is a tad light on the flavoring without the pork broth to give it extra texture. It comes with bok choy, tofu, and gluten-free noodles, along with the usual veggie toppings, but I'd recommend adding some kimchi to give it spice. \u003c/p>\n\u003cp>In fact, mix and match toppings as you please; the staff is happy to make recommendations or odd combos they've never heard of.\u003c/p>\n\u003cfigure id=\"attachment_106000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fries.jpg\" alt=\"The Uchiwa fries are a popular appetizer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fries-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Uchiwa fries are a popular appetizer. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu now also includes an extensive list of drinks and appetizers -- particularly important in the summer, said Yang, when people aren't in the mood for hot soup. The most popular appetizer items are the chili garlic pork wings ($3.95) and the Uchiwa fries ($5.45). We tried the fries, which are an airy, tasty, bizarro world version of American. Yes, they're made of potatoes, but the crispy shell and seasonings are all Japanese. Try them with the special mayo dip.\u003c/p>\n\u003cp>All the ingredients are sourced locally, as is in keeping with traditions both in the Bay Area and in Japan. The pork, raised and braised in the Japanese style, comes from Masami Ranch. And the noodles at Uchiwa are straight from a Japanese distributor in South San Francisco. \"You can't get it anywhere else,\" said Yang. When they traveled to Japan, he said, the two of them realized both how deeply ingrained ramen is in the culture -- there are close to 30,000 ramen shops in the country -- and how much it varies by region, based on the local ingredients and flavors. What Uchiwa serves is a Tokyo-style ramen, but with the ingredients coming from northern California and a distinctly American flavor that's less fatty and salty than what they learned in Japan. \u003c/p>\n\u003cp>While Yang and Fong spent quite a bit of time working out their recipes, they still test out new things on the specials menu. If it's a hit, then they move it to the regular menu; if it isn't, then it disappears. \u003c/p>\n\u003cp>\"We wanted to offer folks in Marin maybe something they haven't seen before,\" said Yang, and to help build up the authentic Asian food in the county.\u003c/p>\n\u003cp>Across the street, at \u003ca href=\"http://saigonvillagesanrafael.com/\" target=\"_blank\">Saigon Village\u003c/a>, you can get delicious pho, and around the corner, at \u003ca href=\"http://www.yelp.com/biz/tenkyu-san-rafael\" target=\"_blank\">Tenkyu\u003c/a>, is udon. Now add to that Marin list: ramen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.uchiwaramen.com/\" target=\"_blank\">Uchiwa Ramen\u003c/a>\u003c/strong>\u003cbr>\n821 B Street [\u003ca href=\"https://goo.gl/M6j9KD\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Rafael, CA 94901\u003cbr>\nPh: (415) 524-2727\u003cbr>\nHours: Mon-Sat 11:30am-2pm, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/uchiwaramen/\" target=\"_blank\">Uchiwa Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uchiwaramen\" target=\"_blank\">@uchiwaramen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/uchiwaramen/\" target=\"_blank\">uchiwaramen\u003c/a>\u003cbr>\nPrice Range: $$ (ramen $11-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots",
"title": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/03/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops/\" target=\"_blank\">ramen craze\u003c/a> still rages on across the Bay Area, with no end in sight, let us not forget that there are other soulful and warming soups out there to prop us up through all this much-needed wet weather. Pho is a particularly nice choice because the best stuff has a base of homemade bone broth that is as good for your immune system as it is fortifying. The dish is also protein-laden enough to get you through your day. Here are three options for easy East Bay access: two classic places and one somewhat of a discovery. \u003c/p>\n\u003cp>I tried two different pho preparations at each restaurant, one house combo and one other highly recommended version. Please let me know in the comments section below if you have a favorite I should scout out.\u003c/p>\n\u003ch2>Pho 84\u003c/h2>\n\u003cfigure id=\"attachment_105875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_combo-1920.jpg\" alt=\"Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I used to visit the Bay Area from my home in Tucson before I moved out here permanently more than a decade ago, I always tried to make time for a \u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a> run. This little restaurant was one of the only reliable places for pho at the time, long before Stag’s Lunchette moved in next door, and generally before Oakland became Oakland as we now know it, all hipster-fied. Pho 84 remains true to its roots, serving up lovingly made, inexpensive Vietnamese food. I was happy to find that the pho, in particular, had stood the test of time.\u003c/p>\n\u003cp>The combo pho, \u003cstrong>Pho Bo\u003c/strong>, billed as the restaurant’s signature soup, is made from homemade bone broth that is slightly more redolent of fennel than the others and deeply sweet in an oniony, root-vegetable kind of way. It comes with thinly sliced rare steak, well-done flank steak, meatballs, and a few slices of beef tendon. The meatballs have a sausage-like consistency and are particularly sweet among the meat selections. The rare steak is always my topping of choice because I can eat it before it gets cooked all the way through. The flank was nicely marbled and tender.\u003c/p>\n\u003cp>I also tried the all-white-meat chicken pho, \u003cstrong>Pho Ga\u003c/strong>, served in the same hearty beef broth as the beef soups and laced with pulled chicken, which is as tender and juicy as can be. The rice noodles in all the pho dishes here are a bit thicker and slightly flatter than in most places, so more chewy and substantial.\u003c/p>\n\u003cfigure id=\"attachment_105874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg\" alt=\"A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls are garnished with chopped cilantro and thinly sliced white onion. Many people add hoisin sauce, but I prefer sriracha; both condiments are on the table. As is traditional, all pho orders come with Thai basil (more herbaceous and spicy than the Italian varieties), and bean sprouts on the side. In this case, though, the typical lime wedges are replaced by even sweeter Meyer lemons, a lovely addition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a>\u003cbr>\n354 17th St. [\u003ca href=\"https://goo.gl/iPamJb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-1338\u003cbr>\nHours: Mon-Thurs, 11am-3pm and 5-9pm; Fri, 11am-3pm and 5:30-10pm; Sat, noon-3pm and 5:30-9:30pm; closed Sun\u003cbr>\nPrice range: $ Pho ($10)\u003c/p>\n\u003ch2>Le Cheval\u003c/h2>\n\u003cfigure id=\"attachment_105872\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg\" alt=\"Le Cheval’s combo pho with your choice of three meats.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105872\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Le Cheval’s combo pho with your choice of three meats. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>’s secret broth recipe involves bone marrow, and that must be why it is so deeply savory. Of all the dishes on the extensive menu, it’s the pho that stands out as a real destination dish. \u003c/p>\n\u003cp>\u003cstrong>The combo\u003c/strong> comes with your choice of three meats, and I got rare beef (tai), flank steak (nam) and beef balls (bo vien). The silky ribbons of well-done flank were almost as tender as the rare meat, which arrived just barely cooked. The meatballs were mild, the texture of a coarse hot dog. Other options include beef shank, crunchy flank, and brisket.\u003c/p>\n\u003cp>\u003cstrong>Pho ga\u003c/strong> (chicken), also served in the deeply rich beef broth, arrives simply garnished with sweet white onions and chopped cilantro. The noodles here are of the traditional vermicelli style; what is labeled as sriracha is actually better: a bittersweet, coarsely ground red chile paste. All pho dishes come with the requisite slices of lime, Thai basil, and a copious pile of bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_105870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg\" alt=\"Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\n1007 Clay St. [\u003ca href=\"https://goo.gl/zUTQOg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 763-8495\u003cbr>\nHours: Mon-Thurs, 11am-9pm; Fri-Sat, 11am-9:30pm; Sun, 4-9pm\u003cbr>\nPrice range: $ Pho ($10-$12)\u003c/p>\n\u003ch2>Pho Thang Long\u003c/h2>\n\u003cfigure id=\"attachment_105876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg\" alt=\"A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I had never really noticed \u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a> until recently when I was making a taco run on International Boulevard in East Oakland. But something drew me in, and I immediately learned that it must have the beaming friendliness of the women who run the place, whose energy and warmth overflowed. The place was empty, but they welcomed me and my son as if to a party. I only hoped the food was as inviting.\u003c/p>\n\u003cp>We ordered the \u003cstrong>Pho Tang combo\u003c/strong>, which included rare beef, flank, tripe and meatball, and the \u003cstrong>rare beef pho\u003c/strong> as a solo affair. Both were excellent, steeped in a dark, rich broth, a bit fattier than the others, but not at all greasy. It seemed that maybe there was hint of clove or a bitter spice in there, but I can’t be sure. In any case, it was a nice balance to the sweetness of the slivers of onion floating in each bowl. Noodles here are the standard rice vermicelli, perhaps cooked a bit longer than others, so less toothsome. And there are even kid-sized versions of three types of pho for a mere $4.50.\u003c/p>\n\u003cp>All the meats were carefully prepared, in particular the rare beef, which was just rested on top of the cooked ingredients and left to slowly steam. There were stalks of Thai basil, of course, and lime and bean sprouts. But most of all, a delightful staff that ensured we’d be back.\u003c/p>\n\u003cfigure id=\"attachment_105878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg\" alt=\"Pho tai, or rare beef pho, at Pho Thang Long in East Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho tai, or rare beef pho, at Pho Thang Long in East Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a>\u003cbr>\n2211 International Blvd. [\u003ca href=\"https://goo.gl/pdIXuS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 502-2727\u003cbr>\nHours: Thurs-Tues, 9am-9pm; closed Wed\u003cbr>\nPrice range: $ Pho (under $10)\u003c/p>\n\n",
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"excerpt": "When you’re looking for respite from the cold and rain, these Vietnamese soup noodles hit the spot. \r\n",
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"description": "When you’re looking for respite from the cold and rain, these Vietnamese soup noodles hit the spot. \r\n",
"title": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots | KQED",
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"headline": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/03/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops/\" target=\"_blank\">ramen craze\u003c/a> still rages on across the Bay Area, with no end in sight, let us not forget that there are other soulful and warming soups out there to prop us up through all this much-needed wet weather. Pho is a particularly nice choice because the best stuff has a base of homemade bone broth that is as good for your immune system as it is fortifying. The dish is also protein-laden enough to get you through your day. Here are three options for easy East Bay access: two classic places and one somewhat of a discovery. \u003c/p>\n\u003cp>I tried two different pho preparations at each restaurant, one house combo and one other highly recommended version. Please let me know in the comments section below if you have a favorite I should scout out.\u003c/p>\n\u003ch2>Pho 84\u003c/h2>\n\u003cfigure id=\"attachment_105875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_combo-1920.jpg\" alt=\"Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I used to visit the Bay Area from my home in Tucson before I moved out here permanently more than a decade ago, I always tried to make time for a \u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a> run. This little restaurant was one of the only reliable places for pho at the time, long before Stag’s Lunchette moved in next door, and generally before Oakland became Oakland as we now know it, all hipster-fied. Pho 84 remains true to its roots, serving up lovingly made, inexpensive Vietnamese food. I was happy to find that the pho, in particular, had stood the test of time.\u003c/p>\n\u003cp>The combo pho, \u003cstrong>Pho Bo\u003c/strong>, billed as the restaurant’s signature soup, is made from homemade bone broth that is slightly more redolent of fennel than the others and deeply sweet in an oniony, root-vegetable kind of way. It comes with thinly sliced rare steak, well-done flank steak, meatballs, and a few slices of beef tendon. The meatballs have a sausage-like consistency and are particularly sweet among the meat selections. The rare steak is always my topping of choice because I can eat it before it gets cooked all the way through. The flank was nicely marbled and tender.\u003c/p>\n\u003cp>I also tried the all-white-meat chicken pho, \u003cstrong>Pho Ga\u003c/strong>, served in the same hearty beef broth as the beef soups and laced with pulled chicken, which is as tender and juicy as can be. The rice noodles in all the pho dishes here are a bit thicker and slightly flatter than in most places, so more chewy and substantial.\u003c/p>\n\u003cfigure id=\"attachment_105874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg\" alt=\"A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls are garnished with chopped cilantro and thinly sliced white onion. Many people add hoisin sauce, but I prefer sriracha; both condiments are on the table. As is traditional, all pho orders come with Thai basil (more herbaceous and spicy than the Italian varieties), and bean sprouts on the side. In this case, though, the typical lime wedges are replaced by even sweeter Meyer lemons, a lovely addition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a>\u003cbr>\n354 17th St. [\u003ca href=\"https://goo.gl/iPamJb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-1338\u003cbr>\nHours: Mon-Thurs, 11am-3pm and 5-9pm; Fri, 11am-3pm and 5:30-10pm; Sat, noon-3pm and 5:30-9:30pm; closed Sun\u003cbr>\nPrice range: $ Pho ($10)\u003c/p>\n\u003ch2>Le Cheval\u003c/h2>\n\u003cfigure id=\"attachment_105872\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg\" alt=\"Le Cheval’s combo pho with your choice of three meats.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105872\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Le Cheval’s combo pho with your choice of three meats. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>’s secret broth recipe involves bone marrow, and that must be why it is so deeply savory. Of all the dishes on the extensive menu, it’s the pho that stands out as a real destination dish. \u003c/p>\n\u003cp>\u003cstrong>The combo\u003c/strong> comes with your choice of three meats, and I got rare beef (tai), flank steak (nam) and beef balls (bo vien). The silky ribbons of well-done flank were almost as tender as the rare meat, which arrived just barely cooked. The meatballs were mild, the texture of a coarse hot dog. Other options include beef shank, crunchy flank, and brisket.\u003c/p>\n\u003cp>\u003cstrong>Pho ga\u003c/strong> (chicken), also served in the deeply rich beef broth, arrives simply garnished with sweet white onions and chopped cilantro. The noodles here are of the traditional vermicelli style; what is labeled as sriracha is actually better: a bittersweet, coarsely ground red chile paste. All pho dishes come with the requisite slices of lime, Thai basil, and a copious pile of bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_105870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg\" alt=\"Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\n1007 Clay St. [\u003ca href=\"https://goo.gl/zUTQOg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 763-8495\u003cbr>\nHours: Mon-Thurs, 11am-9pm; Fri-Sat, 11am-9:30pm; Sun, 4-9pm\u003cbr>\nPrice range: $ Pho ($10-$12)\u003c/p>\n\u003ch2>Pho Thang Long\u003c/h2>\n\u003cfigure id=\"attachment_105876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg\" alt=\"A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I had never really noticed \u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a> until recently when I was making a taco run on International Boulevard in East Oakland. But something drew me in, and I immediately learned that it must have the beaming friendliness of the women who run the place, whose energy and warmth overflowed. The place was empty, but they welcomed me and my son as if to a party. I only hoped the food was as inviting.\u003c/p>\n\u003cp>We ordered the \u003cstrong>Pho Tang combo\u003c/strong>, which included rare beef, flank, tripe and meatball, and the \u003cstrong>rare beef pho\u003c/strong> as a solo affair. Both were excellent, steeped in a dark, rich broth, a bit fattier than the others, but not at all greasy. It seemed that maybe there was hint of clove or a bitter spice in there, but I can’t be sure. In any case, it was a nice balance to the sweetness of the slivers of onion floating in each bowl. Noodles here are the standard rice vermicelli, perhaps cooked a bit longer than others, so less toothsome. And there are even kid-sized versions of three types of pho for a mere $4.50.\u003c/p>\n\u003cp>All the meats were carefully prepared, in particular the rare beef, which was just rested on top of the cooked ingredients and left to slowly steam. There were stalks of Thai basil, of course, and lime and bean sprouts. But most of all, a delightful staff that ensured we’d be back.\u003c/p>\n\u003cfigure id=\"attachment_105878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg\" alt=\"Pho tai, or rare beef pho, at Pho Thang Long in East Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho tai, or rare beef pho, at Pho Thang Long in East Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a>\u003cbr>\n2211 International Blvd. [\u003ca href=\"https://goo.gl/pdIXuS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 502-2727\u003cbr>\nHours: Thurs-Tues, 9am-9pm; closed Wed\u003cbr>\nPrice range: $ Pho (under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shiba Ramen Modeled on Japanese Ramen Shops Opening Soon in Emeryville",
"title": "Shiba Ramen Modeled on Japanese Ramen Shops Opening Soon in Emeryville",
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"content": "\u003cp>When Jake Freed and Hiroko Nakamura moved to Oakland four years ago, they were shocked at the lack of good ramen in the East Bay. The couple had been living in San Mateo, where ramen is relatively abundant. “It’s a whole different world over here,” said Freed.\u003c/p>\n\u003cp>Instead of taking to Yelp or lamenting the lack of tonokotsu in silence, Freed and Nakamura decided to tackle the problem head-on. About 18 months ago, they started plotting their own ramen shop.\u003c/p>\n\u003cp>Any day now, that restaurant, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, will open in Emeryville’s renovated \u003ca href=\"http://publicmarketemeryville.com/\" target=\"_blank\">Public Market\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_104569\" class=\"wp-caption alignright\" style=\"max-width: 288px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Shiba-Ramen-before-opening-288x360.jpg\" alt=\"The new restaurant in the final stages of construction. \" width=\"288\" height=\"360\" class=\"size-full wp-image-104569\">\u003cfigcaption class=\"wp-caption-text\">The new restaurant in the final stages of construction. \u003ccite>(Shiba Ramen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It will not, Freed and Nakamura insist, be a clone of Oakland’s trendy Ramen Shop. “Ramen Shop is not really a ramen shop,” said Freed. “It’s a fancy restaurant that happens to serve ramen.” Instead, Shiba Ramen will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.\u003c/p>\n\u003cp>“We’re taking the opposite approach to Ramen Shop,” said Nakamura. “Ramen doesn’t have to be expensive or made from specialty cuts of bone. We’re using things like chicken wing tips for broth.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Added Freed: “We’re trying to keep prices around $9 to $12, and we don’t want people to feel like they need to add a lot of toppings.”\u003c/p>\n\u003cp>Freed and Nakamura’s measured approach to pricing also reflects the bigger goal of Shiba Ramen — to be approachable. “We are adjusting ramen for American tastes and culture,” said Nakamura. “We don’t have to be completely authentic.”\u003c/p>\n\u003cp>“We’re trying to strike a balance between authenticity and accessibility,” said Freed. “We want to bring ramen to people who aren’t San Francisco foodies. We want people to come here who are eating ramen for the first time.”\u003c/p>\n\u003cp>It’s not necessarily an easy task. Both Freed and Nakamura are ex-chemists, not chefs. However, they’re channeling their scientific background into the restaurant planning process.\u003c/p>\n\u003cp>In order to develop the skills necessary to run the Shiba Ramen kitchen, Nakamura, who will be the restaurant’s chef, took an intensive, 10-day crash course at \u003ca href=\"http://www.syoku-doujyou.com/en-about/en-profile/\" target=\"_blank\">Syokuno Dojo\u003c/a>, a ramen school in Chiba, Japan earlier this year.\u003c/p>\n\u003cp>Over the summer, both Freed and Nakamura visited Japan for a whirlwind tasting of as many styles of ramen they could find.\u003c/p>\n\u003cfigure id=\"attachment_104568\" class=\"wp-caption aligncenter\" style=\"max-width: 1238px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg\" alt=\"Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \" width=\"1238\" height=\"915\" class=\"size-full wp-image-104568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg 1238w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-960x710.jpg 960w\" sizes=\"(max-width: 1238px) 100vw, 1238px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \u003ccite>(Public Market Emeryville)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We thought that a great way to evaluate our own product would be to go to Tokyo and eat ramen day after day, trying styles and flavors and absorbing the atmosphere,” Freed wrote on his blog, \u003ca href=\"http://www.ramenchemistry.com\" target=\"_blank\">Ramen Chemistry\u003c/a>. “Daily ramen intake would help sharpen our ramen sensitivities, in a way that would be hard to achieve in the U.S. … This kind of experience would give us a better lens to look at what we’re doing with Shiba Ramen.”\u003c/p>\n\u003cp>The pair even took a salinometer on the trip to measure the salt level in each bowl of soup. “Ramen in Japan is much saltier than here,” said Freed.\u003c/p>\n\u003cp>They ate 13 different bowls of ramen over six days, mainly at restaurants that specialize in one particular style of ramen. Freed wrote: “We went to one restaurant that specializes in clam ramen, one that specializes in spicy ramens, with over-the-top use of high-flavor additives like bonito powder, and one that sells 1,500\u003cem> \u003c/em>bowls a day of Yokohama \u003cem>iekei\u003c/em>-style ramen (tonkotsu shoyu).”\u003c/p>\n\u003cfigure id=\"attachment_104566\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_4947-720x480.jpg\" alt=\"Shiba Ramen’s spicy ramen is a take on tan tan mein. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen’s spicy ramen is a take on tan tan mein. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Shiba Ramen, however, Freed and Nakamura will offer a variety of styles. “We will have something for everyone,” said Freed. “It will be a very streamlined, ramen-focused menu.” Some items — miso ramen and shio ramen — will be familiar to those who frequent ramen shops, while others, like tori paitan, a creamy chicken ramen similar to tonkotsu, may not. Shiba Ramen will also offer a spicy tan tan mein and a dry, broth-less ramen that is hard to find in the Bay. There will always be a vegetarian option and a chicken option, as well as traditional pork-based soups.\u003c/p>\n\u003cp>On the side will be fried chicken wings tossed with sesame seeds and black pepper, onigiri rice balls, gyoza dumplings, pickles, and one dessert — an ice cream sandwich made with Fenton’s ice cream and crisp mochi shells instead of cookies. (“It’s like a fastidiously Japanese ice-cream cone,” said Freed. “You bite down and smush the shells together and they protect the ice cream from dripping as it melts.”)\u003c/p>\n\u003cp>To drink, rotating local brews and imported bottles of Japanese craft beer, including a curiously named beer called “Wednesday Cat.”\u003c/p>\n\u003cp>All of the dishes will have a unique name, in English. Tan tan mein will be called “spicy,” the shio ramen will be called “clear,” the tori paitan will be “white bird,” and that ice cream dessert will get the somewhat cutesy name “Shiba ‘Scream.”\u003c/p>\n\u003cp>Each ramen will use noodles from Sun Noodle, called the “secret weapon of America’s best ramen shops,” on \u003ca href=\"http://www.eater.com/2014/7/22/6184305/inside-sun-noodle-the-secret-weapon-of-americas-best-ramen-shops\" target=\"_blank\">Eater\u003c/a>. Nakamura entertained the idea of making homemade noodles, but didn’t want to dedicate the space and time to noodle making. Further, she finds most homemade noodles too soft. And Sun Noodles are “really delicious,” she said. (For those who want to try a taste of Sun Noodle at home, its product line is available at Berkeley’s \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_104567\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_5668-720x480.jpg\" alt=\"Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This carefully constructed menu is all Shiba Ramen’s desire to be accessible. “We want to give people a new language to talk about our ramen,” said Freed. Similarly, the restaurant’s design is borrowing elements from Japan, while retaining a distinctly modern look. “Too often ramen places go too Japanese with their name, and it can be hard to remember,” said Freed. They also, Freed said, often follow too-traditional of a model for their design, which doesn’t distinguish the restaurant. (You can read much, much more about the restaurant’s design on \u003ca href=\"http://www.ramenchemistry.com/blog?category=Design\" target=\"_blank\">Freed’s blog\u003c/a>.)\u003c/p>\n\u003cp>These concepts are especially important for Freed and Nakamura because they hope to replicate Shiba Ramen in other places that aren’t well-served by ramen restaurants. “We hope this Shiba Ramen will be the first of many,” said Freed. “We’re designing it to be very scalable.”\u003c/p>\n\u003cp>The other distinctive characteristic of Shiba Ramen will be its tipping model — it won’t exist. Shiba Ramen’s design and lack of table service makes this model easy to implement, but Freed and Nakamura said they wouldn’t have allowed tipping even in a full-service iteration of the restaurant: “It shouldn’t be the responsibility of the customer to determine how much money employees make. We’ll pay employees fairly with what we can afford to pay. We want to make it worth their while and want people to want to work here.”\u003c/p>\n\u003cp>This lack of tipping also makes the restaurant a bit more Japanese. Neither full- or quick-service restaurants in Japan take tips. “In Japan, it was so refreshing,” said Freed. “We didn’t have to think about [tipping] and the service was better.”\u003c/p>\n\u003cp>Shiba Ramen is currently in its final throes of health inspections, and Freed and Nakamura hope to hold a soft opening this week. Throughout December the restaurant will offer a limited dinner menu. It will hold a grand opening in January with the full menu.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.shibaramen.com\" target=\"_blank\">Shiba Ramen\u003c/a> will be at 5959 Shellmound St., Emeryville. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/ramenchemistry\" target=\"_blank\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/ramenchemistry\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/ramenchemistry/\" target=\"_blank\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Any day now, Shiba Ramen, will open in Emeryville’s renovated Public Market. The restaurant will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.",
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"description": "Any day now, Shiba Ramen, will open in Emeryville’s renovated Public Market. The restaurant will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.",
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"headline": "Shiba Ramen Modeled on Japanese Ramen Shops Opening Soon in Emeryville",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Jake Freed and Hiroko Nakamura moved to Oakland four years ago, they were shocked at the lack of good ramen in the East Bay. The couple had been living in San Mateo, where ramen is relatively abundant. “It’s a whole different world over here,” said Freed.\u003c/p>\n\u003cp>Instead of taking to Yelp or lamenting the lack of tonokotsu in silence, Freed and Nakamura decided to tackle the problem head-on. About 18 months ago, they started plotting their own ramen shop.\u003c/p>\n\u003cp>Any day now, that restaurant, \u003ca href=\"http://www.shibaramen.com/\" target=\"_blank\">Shiba Ramen\u003c/a>, will open in Emeryville’s renovated \u003ca href=\"http://publicmarketemeryville.com/\" target=\"_blank\">Public Market\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_104569\" class=\"wp-caption alignright\" style=\"max-width: 288px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Shiba-Ramen-before-opening-288x360.jpg\" alt=\"The new restaurant in the final stages of construction. \" width=\"288\" height=\"360\" class=\"size-full wp-image-104569\">\u003cfigcaption class=\"wp-caption-text\">The new restaurant in the final stages of construction. \u003ccite>(Shiba Ramen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It will not, Freed and Nakamura insist, be a clone of Oakland’s trendy Ramen Shop. “Ramen Shop is not really a ramen shop,” said Freed. “It’s a fancy restaurant that happens to serve ramen.” Instead, Shiba Ramen will be modeled on Japanese ramen shops — it will have counter service, a short menu, and low prices.\u003c/p>\n\u003cp>“We’re taking the opposite approach to Ramen Shop,” said Nakamura. “Ramen doesn’t have to be expensive or made from specialty cuts of bone. We’re using things like chicken wing tips for broth.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Added Freed: “We’re trying to keep prices around $9 to $12, and we don’t want people to feel like they need to add a lot of toppings.”\u003c/p>\n\u003cp>Freed and Nakamura’s measured approach to pricing also reflects the bigger goal of Shiba Ramen — to be approachable. “We are adjusting ramen for American tastes and culture,” said Nakamura. “We don’t have to be completely authentic.”\u003c/p>\n\u003cp>“We’re trying to strike a balance between authenticity and accessibility,” said Freed. “We want to bring ramen to people who aren’t San Francisco foodies. We want people to come here who are eating ramen for the first time.”\u003c/p>\n\u003cp>It’s not necessarily an easy task. Both Freed and Nakamura are ex-chemists, not chefs. However, they’re channeling their scientific background into the restaurant planning process.\u003c/p>\n\u003cp>In order to develop the skills necessary to run the Shiba Ramen kitchen, Nakamura, who will be the restaurant’s chef, took an intensive, 10-day crash course at \u003ca href=\"http://www.syoku-doujyou.com/en-about/en-profile/\" target=\"_blank\">Syokuno Dojo\u003c/a>, a ramen school in Chiba, Japan earlier this year.\u003c/p>\n\u003cp>Over the summer, both Freed and Nakamura visited Japan for a whirlwind tasting of as many styles of ramen they could find.\u003c/p>\n\u003cfigure id=\"attachment_104568\" class=\"wp-caption aligncenter\" style=\"max-width: 1238px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg\" alt=\"Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \" width=\"1238\" height=\"915\" class=\"size-full wp-image-104568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville.jpg 1238w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-400x296.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Public-Market-Emeryville-960x710.jpg 960w\" sizes=\"(max-width: 1238px) 100vw, 1238px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen will be located in Emeryville Public Market, which is currently undergoing a massive re-design and renovation. \u003ccite>(Public Market Emeryville)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We thought that a great way to evaluate our own product would be to go to Tokyo and eat ramen day after day, trying styles and flavors and absorbing the atmosphere,” Freed wrote on his blog, \u003ca href=\"http://www.ramenchemistry.com\" target=\"_blank\">Ramen Chemistry\u003c/a>. “Daily ramen intake would help sharpen our ramen sensitivities, in a way that would be hard to achieve in the U.S. … This kind of experience would give us a better lens to look at what we’re doing with Shiba Ramen.”\u003c/p>\n\u003cp>The pair even took a salinometer on the trip to measure the salt level in each bowl of soup. “Ramen in Japan is much saltier than here,” said Freed.\u003c/p>\n\u003cp>They ate 13 different bowls of ramen over six days, mainly at restaurants that specialize in one particular style of ramen. Freed wrote: “We went to one restaurant that specializes in clam ramen, one that specializes in spicy ramens, with over-the-top use of high-flavor additives like bonito powder, and one that sells 1,500\u003cem> \u003c/em>bowls a day of Yokohama \u003cem>iekei\u003c/em>-style ramen (tonkotsu shoyu).”\u003c/p>\n\u003cfigure id=\"attachment_104566\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_4947-720x480.jpg\" alt=\"Shiba Ramen’s spicy ramen is a take on tan tan mein. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_4947-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba Ramen’s spicy ramen is a take on tan tan mein. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Shiba Ramen, however, Freed and Nakamura will offer a variety of styles. “We will have something for everyone,” said Freed. “It will be a very streamlined, ramen-focused menu.” Some items — miso ramen and shio ramen — will be familiar to those who frequent ramen shops, while others, like tori paitan, a creamy chicken ramen similar to tonkotsu, may not. Shiba Ramen will also offer a spicy tan tan mein and a dry, broth-less ramen that is hard to find in the Bay. There will always be a vegetarian option and a chicken option, as well as traditional pork-based soups.\u003c/p>\n\u003cp>On the side will be fried chicken wings tossed with sesame seeds and black pepper, onigiri rice balls, gyoza dumplings, pickles, and one dessert — an ice cream sandwich made with Fenton’s ice cream and crisp mochi shells instead of cookies. (“It’s like a fastidiously Japanese ice-cream cone,” said Freed. “You bite down and smush the shells together and they protect the ice cream from dripping as it melts.”)\u003c/p>\n\u003cp>To drink, rotating local brews and imported bottles of Japanese craft beer, including a curiously named beer called “Wednesday Cat.”\u003c/p>\n\u003cp>All of the dishes will have a unique name, in English. Tan tan mein will be called “spicy,” the shio ramen will be called “clear,” the tori paitan will be “white bird,” and that ice cream dessert will get the somewhat cutesy name “Shiba ‘Scream.”\u003c/p>\n\u003cp>Each ramen will use noodles from Sun Noodle, called the “secret weapon of America’s best ramen shops,” on \u003ca href=\"http://www.eater.com/2014/7/22/6184305/inside-sun-noodle-the-secret-weapon-of-americas-best-ramen-shops\" target=\"_blank\">Eater\u003c/a>. Nakamura entertained the idea of making homemade noodles, but didn’t want to dedicate the space and time to noodle making. Further, she finds most homemade noodles too soft. And Sun Noodles are “really delicious,” she said. (For those who want to try a taste of Sun Noodle at home, its product line is available at Berkeley’s \u003ca href=\"http://www.tokyofish.net/\" target=\"_blank\">Tokyo Fish Market\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_104567\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_5668-720x480.jpg\" alt=\"Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \" width=\"720\" height=\"480\" class=\"size-full wp-image-104567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_5668-720x480-400x267.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Shiba ‘Scream ice cream sandwiches feature Fenton’s ice cream. \u003ccite>(Jake Freed)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This carefully constructed menu is all Shiba Ramen’s desire to be accessible. “We want to give people a new language to talk about our ramen,” said Freed. Similarly, the restaurant’s design is borrowing elements from Japan, while retaining a distinctly modern look. “Too often ramen places go too Japanese with their name, and it can be hard to remember,” said Freed. They also, Freed said, often follow too-traditional of a model for their design, which doesn’t distinguish the restaurant. (You can read much, much more about the restaurant’s design on \u003ca href=\"http://www.ramenchemistry.com/blog?category=Design\" target=\"_blank\">Freed’s blog\u003c/a>.)\u003c/p>\n\u003cp>These concepts are especially important for Freed and Nakamura because they hope to replicate Shiba Ramen in other places that aren’t well-served by ramen restaurants. “We hope this Shiba Ramen will be the first of many,” said Freed. “We’re designing it to be very scalable.”\u003c/p>\n\u003cp>The other distinctive characteristic of Shiba Ramen will be its tipping model — it won’t exist. Shiba Ramen’s design and lack of table service makes this model easy to implement, but Freed and Nakamura said they wouldn’t have allowed tipping even in a full-service iteration of the restaurant: “It shouldn’t be the responsibility of the customer to determine how much money employees make. We’ll pay employees fairly with what we can afford to pay. We want to make it worth their while and want people to want to work here.”\u003c/p>\n\u003cp>This lack of tipping also makes the restaurant a bit more Japanese. Neither full- or quick-service restaurants in Japan take tips. “In Japan, it was so refreshing,” said Freed. “We didn’t have to think about [tipping] and the service was better.”\u003c/p>\n\u003cp>Shiba Ramen is currently in its final throes of health inspections, and Freed and Nakamura hope to hold a soft opening this week. Throughout December the restaurant will offer a limited dinner menu. It will hold a grand opening in January with the full menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.shibaramen.com\" target=\"_blank\">Shiba Ramen\u003c/a> will be at 5959 Shellmound St., Emeryville. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/ramenchemistry\" target=\"_blank\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/ramenchemistry\" target=\"_blank\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/ramenchemistry/\" target=\"_blank\">Instagram\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
"id": "perspectives",
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"order": 14
},
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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