In article >, CJB >
wrote:

> previously in rfc, Cindy Fuller >
> wrote:
>
> > SO sent me on an errand near the stadiums to pick up a light bulb.
> > Not just any light bulb, a high-priced twisty fluorescent bulb that is
> > more like sunlight than normal incandescent or fluorescent bulbs.
> > Uwajimaya was on the way home, so I stopped there for provisions. For
> > those outside the northwest, Uwajimaya is an Asian grocery store on
> > potent anabolic steroids. I behaved myself. Got some boneless pork
> > on sale, along with kimchi, Korean spinach salad, and two types of
> > rice noodles. (Now that fall's here, I feel the urge to cook up some
> > bun bo Hue this weekend.) I braised the pork with sweet soy sauce,
> > onion, garlic, and ginger, and served it with rice and the
> > aforementioned kimchi and salad. The pork tasted almost like
> > Vietnamese kho (caramel sauce), probably because of the soy sauce. A
> > fairly low-effort dinner.
> >
>
> The pork sounds delicious. I've never used a sweet soy sauce. I'd like to
> try it! What is bun bo Hue?

Sweet soy sauce is also called kecap manis. It has the consistency of
molasses.

Bun bo Hue is a Vietnamese soup that contains both beef and pork, along
with rice noodles that are about the diameter of spaghetti. It's not a
common soup in Vietnamese restaurants, at least in my experience. One
restaurant here in Seattle makes it with seafood, which is an entirely
different entity. Unlike pho, bun bo Hue is fairly spicy.

Cindy

--
C.J. Fuller

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