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Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">. \u003c/span>","avatar":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Olivia Won | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a0ce8718461a291f08887a424d1ce561?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/owon"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_136777":{"type":"posts","id":"bayareabites_136777","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136777","score":null,"sort":[1586215826000]},"guestAuthors":[],"slug":"flavors-at-home-noodle-soup-homemade-dosas-and-timeless-beans","title":"Noodle Soup, Homemade Dosas and Timeless Beans","publishDate":1586215826,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>The Noodle Soup, All Grown Up\u003c/h2>\n\u003cp>When I was sick growing up, my dad would sometimes make me a bowl of simple noodle soup. It was just broth made with concentrated powder that came from metallic pouches, fresh noodles from Oakland’s Koreana Plaza that he always kept well stocked in our freezer, and a runny egg suspended in the center of the bowl. Maybe it was the rarity of my father taking time out of his busy day to tend to me, or the delirium of fever, but I grew convinced that a bowl of his soup would rid my body of any ailment.\u003c/p>\n\u003cp>Now, as an adult confined to my apartment, I’ve been experimenting with variants of this childhood comfort food, using dried mushrooms as the soup base. When soaked, the mushrooms expand and impart their rich umami flavors into the broth. Paired with ginger, my halmoni’s very funky homemade soy sauce and some butter, the mushroom soup base conjures an earthiness reminiscent of matted leaves on a damp forest floor, layering flavors that deepen with each slurp. With sanuki udon noodles (a staple in my freezer because I am my father’s daughter), a soft-boiled egg, and some fresh radish, a lunch in isolation becomes a reminder of how small acts of care, like a simple bowl of soup for a sick daughter, can do a world of healing well beyond the duration of a fever. —\u003cem>Olivia Won, Associate Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136779\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg\" alt=\"Making dosa from scratch evokes memories but it demands focus as well. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making dosa from scratch evokes memories but it demands focus as well. \u003ccite>(Lakshmi Sarah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dosa from Scratch\u003c/h2>\n\u003cp>When my cousin in India recently asked me where I was and what I was doing, I got to tell him I was at home making dosa batter. In my first time making it from scratch, I aimed for edible at the very least. I thought back to visiting my favorite aunt in India. While she made breakfast, I hovered around, attempting to memorize all the steps and keep her company. I know all the Malayalam words for spices and kitchen items, even if I can’t properly pronounce my father’s family’s village name.\u003c/p>\n\u003cp>For dosa, my aunt always scurries to the kitchen before bed to mix the urad daal and idli rice. It’s a process I was usually too lazy to observe—or maybe she was too quick for me. Now I soak my ingredients one day and grind them in my food processor the next. On the third day, it finally looks like batter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dosa evokes memory, but the process of making it also allows me to focus. I wait for the pan to heat, testing it with a small amount of batter. Then I add more batter, dropping coconut oil on top and around the edges. I flip the dosa and sprinkle it with chaat masala. When my friend calls from the South Bay to ask what I’m doing, I say “Making dosa!” She is too, so we cook and eat together. —\u003ci>Lakshmi Sarah, On-Call Interactive Producer\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136781\" class=\"wp-caption aligncenter\" style=\"max-width: 1890px\">\u003cimg class=\"size-full wp-image-136781\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg\" alt=\"Beans, not an apocalypse food, but an elegant food through thick and thin.\" width=\"1890\" height=\"1161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg 1890w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-800x491.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-1020x627.jpg 1020w\" sizes=\"(max-width: 1890px) 100vw, 1890px\">\u003cfigcaption class=\"wp-caption-text\">Beans, not an apocalypse food, but an elegant meal through thick and thin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Beans, Now and Forever\u003c/h2>\n\u003cp>By some twist of global proportions, the object of everyone’s desire is a humble, dried legume. In a moment where folks are searching both for answers and models of resilience in the news and in their pantries, \u003ca href=\"https://www.kqed.org/bayareabites/136098/cooking-beans-is-a-quiet-defiance-of-our-convenience-obsessed-culture\" target=\"_blank\" rel=\"noopener noreferrer\">beans have shyly stepped forward\u003c/a>. Napa heirloom bean provider Rancho Gordo has had surging demand in recent weeks. Rancho Gordo’s founder \u003ca href=\"https://www.nytimes.com/2020/03/22/business/coronavirus-beans-sales.html\" target=\"_blank\" rel=\"noopener noreferrer\">Steve Sando\u003c/a> told \u003ci>The New York Times\u003c/i> he used to be the loneliest man at the farmer’s market, but those days are gone.\u003c/p>\n\u003cp>Why do beans seem like the answer all of a sudden? Their prolonged shelf life surely can’t be all. Maybe it’s because the same beans you can soak and cook to eat whole, you can whip into a paste to spread on bread, or use as a sauce for grains. You can even plant that same dry bean in your garden and harvest more beans in the future. (The canned variety gets two out of three on that count.) For me, beans are not apocalypse food, they’re simply a good food. They endorse my desire to take my time in life. But they also satisfy my hunger with a combination of starchy weight and protein.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_136716,food_1336845,bayareabites_136549' label='More Food Stories']\u003c/span>\u003c/strong>\u003c/p>\n\u003cp>I’ve probably cooked five different varieties of beans in the last month and the cranberry beans currently reign supreme. Though each bean comes with its own flavor, the velvet soft cranberry beans most gracefully took to the garlic, onions, thyme and chili flakes I added to them. As always, a good amount of salt and fat, and maybe a squeeze of lemon to finish, will turn beans into an elegant meal, now and forever. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Finding comfort in noodle soup, dosas and beans from our home kitchens. ","status":"publish","parent":0,"modified":1602693253,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":911},"headData":{"title":"Noodle Soup, Homemade Dosas and Timeless Beans | KQED","description":"Finding comfort in noodle soup, dosas and beans from our home kitchens. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Noodle Soup, Homemade Dosas and Timeless Beans","datePublished":"2020-04-06T23:30:26.000Z","dateModified":"2020-10-14T16:34:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"136777 https://ww2.kqed.org/bayareabites/?p=136777","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/06/flavors-at-home-noodle-soup-homemade-dosas-and-timeless-beans/","disqusTitle":"Noodle Soup, Homemade Dosas and Timeless Beans","source":"Flavors at Home","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136777/flavors-at-home-noodle-soup-homemade-dosas-and-timeless-beans","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>In light of the shelter-in-place order, many of us have resorted to cooking at home, revisiting old recipes and getting creative with our pantries. Instead of our usual Flavors Worth Finding column with recommendations from restaurants, KQED staffers are sharing the meals they’ve been making at home to find some comfort and grounding during uncertain times.\u003c/i>\u003c/p>\n\u003ch2>The Noodle Soup, All Grown Up\u003c/h2>\n\u003cp>When I was sick growing up, my dad would sometimes make me a bowl of simple noodle soup. It was just broth made with concentrated powder that came from metallic pouches, fresh noodles from Oakland’s Koreana Plaza that he always kept well stocked in our freezer, and a runny egg suspended in the center of the bowl. Maybe it was the rarity of my father taking time out of his busy day to tend to me, or the delirium of fever, but I grew convinced that a bowl of his soup would rid my body of any ailment.\u003c/p>\n\u003cp>Now, as an adult confined to my apartment, I’ve been experimenting with variants of this childhood comfort food, using dried mushrooms as the soup base. When soaked, the mushrooms expand and impart their rich umami flavors into the broth. Paired with ginger, my halmoni’s very funky homemade soy sauce and some butter, the mushroom soup base conjures an earthiness reminiscent of matted leaves on a damp forest floor, layering flavors that deepen with each slurp. With sanuki udon noodles (a staple in my freezer because I am my father’s daughter), a soft-boiled egg, and some fresh radish, a lunch in isolation becomes a reminder of how small acts of care, like a simple bowl of soup for a sick daughter, can do a world of healing well beyond the duration of a fever. —\u003cem>Olivia Won, Associate Producer, Check, Please! Bay Area\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_136779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136779\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg\" alt=\"Making dosa from scratch evokes memories but it demands focus as well. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/lakshmisarah_dosa_kqed-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making dosa from scratch evokes memories but it demands focus as well. \u003ccite>(Lakshmi Sarah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dosa from Scratch\u003c/h2>\n\u003cp>When my cousin in India recently asked me where I was and what I was doing, I got to tell him I was at home making dosa batter. In my first time making it from scratch, I aimed for edible at the very least. I thought back to visiting my favorite aunt in India. While she made breakfast, I hovered around, attempting to memorize all the steps and keep her company. I know all the Malayalam words for spices and kitchen items, even if I can’t properly pronounce my father’s family’s village name.\u003c/p>\n\u003cp>For dosa, my aunt always scurries to the kitchen before bed to mix the urad daal and idli rice. It’s a process I was usually too lazy to observe—or maybe she was too quick for me. Now I soak my ingredients one day and grind them in my food processor the next. On the third day, it finally looks like batter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dosa evokes memory, but the process of making it also allows me to focus. I wait for the pan to heat, testing it with a small amount of batter. Then I add more batter, dropping coconut oil on top and around the edges. I flip the dosa and sprinkle it with chaat masala. When my friend calls from the South Bay to ask what I’m doing, I say “Making dosa!” She is too, so we cook and eat together. —\u003ci>Lakshmi Sarah, On-Call Interactive Producer\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_136781\" class=\"wp-caption aligncenter\" style=\"max-width: 1890px\">\u003cimg class=\"size-full wp-image-136781\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg\" alt=\"Beans, not an apocalypse food, but an elegant food through thick and thin.\" width=\"1890\" height=\"1161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed.jpg 1890w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-800x491.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/rg_beans_kqed-1020x627.jpg 1020w\" sizes=\"(max-width: 1890px) 100vw, 1890px\">\u003cfigcaption class=\"wp-caption-text\">Beans, not an apocalypse food, but an elegant meal through thick and thin. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Beans, Now and Forever\u003c/h2>\n\u003cp>By some twist of global proportions, the object of everyone’s desire is a humble, dried legume. In a moment where folks are searching both for answers and models of resilience in the news and in their pantries, \u003ca href=\"https://www.kqed.org/bayareabites/136098/cooking-beans-is-a-quiet-defiance-of-our-convenience-obsessed-culture\" target=\"_blank\" rel=\"noopener noreferrer\">beans have shyly stepped forward\u003c/a>. Napa heirloom bean provider Rancho Gordo has had surging demand in recent weeks. Rancho Gordo’s founder \u003ca href=\"https://www.nytimes.com/2020/03/22/business/coronavirus-beans-sales.html\" target=\"_blank\" rel=\"noopener noreferrer\">Steve Sando\u003c/a> told \u003ci>The New York Times\u003c/i> he used to be the loneliest man at the farmer’s market, but those days are gone.\u003c/p>\n\u003cp>Why do beans seem like the answer all of a sudden? Their prolonged shelf life surely can’t be all. Maybe it’s because the same beans you can soak and cook to eat whole, you can whip into a paste to spread on bread, or use as a sauce for grains. You can even plant that same dry bean in your garden and harvest more beans in the future. (The canned variety gets two out of three on that count.) For me, beans are not apocalypse food, they’re simply a good food. They endorse my desire to take my time in life. But they also satisfy my hunger with a combination of starchy weight and protein.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136716,food_1336845,bayareabites_136549","label":"More Food Stories "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/p>\n\u003cp>I’ve probably cooked five different varieties of beans in the last month and the cranberry beans currently reign supreme. Though each bean comes with its own flavor, the velvet soft cranberry beans most gracefully took to the garlic, onions, thyme and chili flakes I added to them. As always, a good amount of salt and fat, and maybe a squeeze of lemon to finish, will turn beans into an elegant meal, now and forever. —\u003ci>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136777/flavors-at-home-noodle-soup-homemade-dosas-and-timeless-beans","authors":["11625","11614"],"categories":["bayareabites_1873"],"tags":["bayareabites_1931","bayareabites_480","bayareabites_13179","bayareabites_16622","bayareabites_10865","bayareabites_15210"],"featImg":"bayareabites_136780","label":"source_bayareabites_136777"},"bayareabites_130077":{"type":"posts","id":"bayareabites_130077","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130077","score":null,"sort":[1534187996000]},"guestAuthors":[],"slug":"table-talk-inner-richmonds-breadbelly-and-tuezday-noodz-oysters-and-sake","title":"Table Talk: Inner Richmond’s Breadbelly and Tuezday Noodz, Oysters, and Sake!","publishDate":1534187996,"format":"standard","headTitle":"KQED’s Table Talk | Bay Area Bites | KQED Food","labelTerm":{"term":16115,"site":"bayareabites"},"content":"\u003cp>This week, learn where can get your carbs on—at Breadbelly’s Asian-American bread delivery and pop-ups, and Tuezday Noodz Day at Le Soleil—and get tickets for OysterFest at Waterbar, and Sake Day before it sells out!\u003c/p>\n\u003ch2>Don’t Miss This Pop-Up’s Asian-American Breads and Pastries\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://breadbellysf.com/\">Breadbelly\u003c/a>\u003c/b>\u003cbr>\nVarious locations and delivery\u003cbr>\nUpdates on \u003ca href=\"https://www.instagram.com/breadbellysf/\">Instagram\u003c/a>\u003c/p>\n\u003cp>Can you even imagine having a box of fresh-baked and tasty Asian-American breads and treats arrive at your front door on a weekend morning, just as you’re waking up? And what if they were made by alums of top SF kitchens, like Atelier Crenn, Coi, and Hakkasan? I know, magic. \u003c/p>\n\u003cfigure id=\"attachment_130080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-sampler-e1534186616155.jpg\" alt=\"A sampling of baked goods in the Pastry Box from Breadbelly.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130080\">\u003cfigcaption class=\"wp-caption-text\">A sampling of baked goods in the Pastry Box from Breadbelly. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple weeks ago, I had a pastry box delivered for $25 (plus tax), and it was stuffed with a savory ham and cheese ensaymada (a tasty spin on the Filipino brioche treat with ham inside, topped with pecorino and buttercream/sugar), Ovaltine coffee cake, spongy castella cake, brown butter and peanut mochi, piaya, a Filipino street treat which was new to me: an unleavened flatbread filled with muscovado sugar (that was brought from an auntie direct from the Philippines!), banana and macadamia loaf, and soba koh chocolate chip cookies (made with buckwheat). \u003c/p>\n\u003cp>The trio (Clement Hsu, Katherine Campecino, and James Wong) have been baking out of Sababa in the Financial District, and are preparing to open their own Asian-American bakery in the former Heartbaker in the Inner Richmond in the fall (1408 Clement St.). They will be offering a café-style setting for coffee and pastry, both savory and sweet. A solid brunch will also be a part of the plan, and beer and wine and dinner are all being discussed. They’re looking forward to creating a comfortable neighborhood spot. \u003c/p>\n\u003cfigure id=\"attachment_130085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-ensaymada-e1534186928739.jpg\" alt=\"The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130085\">\u003cfigcaption class=\"wp-caption-text\">The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, you can order delivery or visit their bake sale and brunch pop-ups! The treats are always rotating; you can see what they’re making next on their Instagram at \u003ca href=\"https://www.instagram.com/breadbellysf/\">@breadbellysf\u003c/a>, like kaya toast with pandan. They’re exploring their interpretation of Asian-American baked goods, from nostalgic Chinese and Filipino treats to using Korean techniques for puffing the buckwheat. And great news: they’re starting East Bay delivery too!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for their brunch pop-ups, you can try some of their dishes like soufflé pancakes! (They have been collaborating with former colleague Mark Liberman, formerly of AQ.)\u003c/p>\n\u003cp>Here are upcoming dates for their bake sales (where you can pick up freshly baked goods) and brunches:\u003c/p>\n\u003cli>Saturday 8/18: Bake Sale at Andytown's Roastery (3016 Taraval St.)\u003c/li>\n\u003cli>Saturday 8/25: Breadbelly Brunch at The Board (1077 Mission St.)\u003c/li>\n\u003cp>\u003cbr>\nThey are already filling up with orders for delivery in September, so don’t delay (email clem@breadbellysf.com):\u003c/p>\n\u003cli>Saturday 9/1: Breadbelly Box Delivery in East Bay\u003c/li>\n\u003cli>Sunday 9/2: Breadbelly Box Delivery in SF\u003c/li>\n\u003cp>\u003c/p>\n\u003ch2>You’ll Want to Make Every Tuesday Noodz Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.facebook.com/TUEZDAYNOODZDAY/\">Tuezday Noodz Day\u003c/a>\u003c/b>\u003cbr>\nat Le Soleil\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8QkCCEWNoDM2\">133 Clement St., San Francisco\u003c/a>\u003cbr>\nTuesdays, 11:30am–3:30pm\u003c/p>\n\u003cp>Noodle soups can be an obsession for many, from Vietnamese pho to Thai tom yum to Chinese wonton noodle soup to Japanese ramen. And in foggy San Francisco, we can enjoy them year-round. So what if I told you there was a noodle pop-up focused on offering almost 10 different kinds of noodle soups from all over the world? At the family-run Le Soleil in the Inner Richmond, Tuesday lunch becomes Tuezday Noodz Day, served from 11:30am–3:30pm or so. \u003c/p>\n\u003cp>You’ll find black garlic turmeric noodles from Vietnam with pork belly, egg, prawn, cilantro, and scallion ($13), or a rich curry duck vermicelli ($13), a crossover with a curry dish they serve at Le Soleil, with carrot, potato, onion, bean sprout, basil, shallot, basil, chile, lemon, and a curry duck leg resting on top. \u003c/p>\n\u003cfigure id=\"attachment_130086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-sichuan-e1534187024682.jpg\" alt=\"Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130086\">\u003cfigcaption class=\"wp-caption-text\">Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last vestiges of my cold were cleared away with the Sichuan sole ramen ($13), a variation of the classic Sichuan dish of tender boiled fish in chile oil, but the soup version here with ramen noodles also featured pickled mustard greens (a favorite of mine, so tangy), plus bean sprouts, scallion, shallot, and chile oil (bring on the numbing \u003ci>ma-la\u003c/i> sensation!). I’m coming back for their Hainan chicken pho and Teochew dry noodles.\u003c/p>\n\u003cp>There are also some Vietnamese starters you don’t want to pass up, including the banh cuon ($13), a special dish they only make for Tuesday lunch: tender steamed rice noodle rolls filled with pork and wood ear mushrooms, topped with fried shallots, bean sprouts, lettuce, and chile nuoc nam on the side. \u003c/p>\n\u003cfigure id=\"attachment_130087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-banhcuon-e1534187536896.jpg\" alt=\"Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130087\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vietnamese coffee will perk you out of your food coma at the end of the meal, these bowls are bountiful.\u003c/p>\n\u003cp>The Noodz pop-up is an experiment from the owner’s daughter, Bianca Wong, who collaborates with her father Dennis on the menu. She also has two sisters and a brother-in-law helping with the pop-up. Since Le Soleil is closed on Tuesdays, the sisters thought it would be fun to try something new and focus on contemporary Asian noodles. They source a number of their noodles from their dad’s friend who has a local noodle factory—Le Soleil has been open since 1993, so Pops has the connections. Tuezday Noodz Day has been running since January—come by for this multi-generational pop-up and start working your way through the menu.\u003c/p>\n\u003ch2>Aw, Shucks: Don’t Miss OysterFest This Month\u003c/h2>\n\u003cp>\u003cb>OysterFest\u003c/b>\u003cbr>\nWaterbar\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cgvCMq3y46v\">399 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, August 26\u003cbr>\n12pm–3pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/oysterfest-2018-tickets-47197424768?aff=ebdssbdestsearch\">Tickets: $90/person (plus convenience fees), all inclusive\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/waterbar-oysterfest-e1534187604887.jpg\" alt=\"OysterFest will be an oyster-lover’s paradise on the patio at Waterbar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130088\">\u003cfigcaption class=\"wp-caption-text\">OysterFest will be an oyster-lover’s paradise on the patio at Waterbar. \u003ccite>(Waterbar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster lovers, don’t miss Waterbar’s annual OysterFest on Sunday, August 26. Waterbar is known for having one of the largest (and most sustainable) oyster selections in the city, so you can imagine their tenth annual OysterFest party is going to be abundant. Just to give you an idea, more than 5,000 oysters were served during OysterFest 2017. \u003c/p>\n\u003cp>This outdoor party will feature small bites from oyster lovin’ restaurants and farms, including Waterbar (of course), neighboring EPIC Steak, Farallon, Homestead, Dobbs Ferry, Leo’s, and more. A selection of local wines and microbrews (including Bare Bottle and Trumer Pils) will be served. There will also be live music, some contests (including oyster shucking), and you can’t beat that view from the bayside patio. \u003c/p>\n\u003cp>Proceeds from ticket sales will benefit The San Francisco Surfrider Foundation, which is dedicated to the protection and enjoyment of the world’s oceans and beaches. Last year, OysterFest raised $20,000!\u003c/p>\n\u003ch2>You Will Say, “Kanpai” All Evening at Sake Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.sakeday.com\">Sake Day\u003c/a>\u003c/b>\u003cbr>\nHotel Kabuki\u003cbr>\n\u003ca href=\"https://goo.gl/maps/3d72sGL89E72\">1625 Post St. San Francisco\u003c/a>\u003cbr>\nSaturday, September 29\u003cbr>\n4pm–8pm\u003cbr>\nTickets: $80\u003cbr>\n21 and over with a valid ID\u003c/p>\n\u003cfigure id=\"attachment_130089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/sakeday-e1534187669795.jpg\" alt=\"Explore and taste special sakes that aren’t available in the U.S. at Sake Day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130089\">\u003cfigcaption class=\"wp-caption-text\">Explore and taste special sakes that aren’t available in the U.S. at Sake Day. \u003ccite>(Sake Day)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who loves or wants to learn more about sake will want to get tickets to Sake Day 2018 on Saturday, September 29 at Hotel Kabuki. Beau Timken (sake enthusiast, evangelist, educator, and owner of True Sake) started the tasting event in 2004, a celebration of \u003ci>Nihonshu no Hi\u003c/i>, or the Day of Sake (celebrated in Japan on October 1).\u003c/p>\n\u003cp>Sake brewery owners travel from Japan to be there, as well as sake importers, distributors, and craft brewers, who all pour their best sakes and want to educate guests as much as possible. Guests can try over 200 different sakes at this event. Most are produced in Japan and some are not even available in the U.S., so you will only be able to taste them here. A vast majority of the sake at Sake Day will be available for purchase at the event, and free delivery (California only) is available for all event-day purchases.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can see why this event is known to sell out, so get your ticket soon. Proceeds benefit the Japanese Cultural and Community Center of Northern California (JCCCNC).\u003c/p>\n\n","blocks":[],"excerpt":"Take a look at pop-ups from the Inner Richmond’s Breadbelly and Tuezday Noodz, plus OysterFest, and Sake Day!","status":"publish","parent":0,"modified":1534792593,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1446},"headData":{"title":"Table Talk: Inner Richmond’s Breadbelly and Tuezday Noodz, Oysters, and Sake! | KQED","description":"Take a look at pop-ups from the Inner Richmond’s Breadbelly and Tuezday Noodz, plus OysterFest, and Sake Day!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Table Talk: Inner Richmond’s Breadbelly and Tuezday Noodz, Oysters, and Sake!","datePublished":"2018-08-13T19:19:56.000Z","dateModified":"2018-08-20T19:16:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130077 https://ww2.kqed.org/bayareabites/?p=130077","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/08/13/table-talk-inner-richmonds-breadbelly-and-tuezday-noodz-oysters-and-sake/","disqusTitle":"Table Talk: Inner Richmond’s Breadbelly and Tuezday Noodz, Oysters, and Sake!","path":"/bayareabites/130077/table-talk-inner-richmonds-breadbelly-and-tuezday-noodz-oysters-and-sake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, learn where can get your carbs on—at Breadbelly’s Asian-American bread delivery and pop-ups, and Tuezday Noodz Day at Le Soleil—and get tickets for OysterFest at Waterbar, and Sake Day before it sells out!\u003c/p>\n\u003ch2>Don’t Miss This Pop-Up’s Asian-American Breads and Pastries\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://breadbellysf.com/\">Breadbelly\u003c/a>\u003c/b>\u003cbr>\nVarious locations and delivery\u003cbr>\nUpdates on \u003ca href=\"https://www.instagram.com/breadbellysf/\">Instagram\u003c/a>\u003c/p>\n\u003cp>Can you even imagine having a box of fresh-baked and tasty Asian-American breads and treats arrive at your front door on a weekend morning, just as you’re waking up? And what if they were made by alums of top SF kitchens, like Atelier Crenn, Coi, and Hakkasan? I know, magic. \u003c/p>\n\u003cfigure id=\"attachment_130080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-sampler-e1534186616155.jpg\" alt=\"A sampling of baked goods in the Pastry Box from Breadbelly.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130080\">\u003cfigcaption class=\"wp-caption-text\">A sampling of baked goods in the Pastry Box from Breadbelly. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple weeks ago, I had a pastry box delivered for $25 (plus tax), and it was stuffed with a savory ham and cheese ensaymada (a tasty spin on the Filipino brioche treat with ham inside, topped with pecorino and buttercream/sugar), Ovaltine coffee cake, spongy castella cake, brown butter and peanut mochi, piaya, a Filipino street treat which was new to me: an unleavened flatbread filled with muscovado sugar (that was brought from an auntie direct from the Philippines!), banana and macadamia loaf, and soba koh chocolate chip cookies (made with buckwheat). \u003c/p>\n\u003cp>The trio (Clement Hsu, Katherine Campecino, and James Wong) have been baking out of Sababa in the Financial District, and are preparing to open their own Asian-American bakery in the former Heartbaker in the Inner Richmond in the fall (1408 Clement St.). They will be offering a café-style setting for coffee and pastry, both savory and sweet. A solid brunch will also be a part of the plan, and beer and wine and dinner are all being discussed. They’re looking forward to creating a comfortable neighborhood spot. \u003c/p>\n\u003cfigure id=\"attachment_130085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-ensaymada-e1534186928739.jpg\" alt=\"The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130085\">\u003cfigcaption class=\"wp-caption-text\">The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, you can order delivery or visit their bake sale and brunch pop-ups! The treats are always rotating; you can see what they’re making next on their Instagram at \u003ca href=\"https://www.instagram.com/breadbellysf/\">@breadbellysf\u003c/a>, like kaya toast with pandan. They’re exploring their interpretation of Asian-American baked goods, from nostalgic Chinese and Filipino treats to using Korean techniques for puffing the buckwheat. And great news: they’re starting East Bay delivery too!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for their brunch pop-ups, you can try some of their dishes like soufflé pancakes! (They have been collaborating with former colleague Mark Liberman, formerly of AQ.)\u003c/p>\n\u003cp>Here are upcoming dates for their bake sales (where you can pick up freshly baked goods) and brunches:\u003c/p>\n\u003cli>Saturday 8/18: Bake Sale at Andytown's Roastery (3016 Taraval St.)\u003c/li>\n\u003cli>Saturday 8/25: Breadbelly Brunch at The Board (1077 Mission St.)\u003c/li>\n\u003cp>\u003cbr>\nThey are already filling up with orders for delivery in September, so don’t delay (email clem@breadbellysf.com):\u003c/p>\n\u003cli>Saturday 9/1: Breadbelly Box Delivery in East Bay\u003c/li>\n\u003cli>Sunday 9/2: Breadbelly Box Delivery in SF\u003c/li>\n\u003cp>\u003c/p>\n\u003ch2>You’ll Want to Make Every Tuesday Noodz Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.facebook.com/TUEZDAYNOODZDAY/\">Tuezday Noodz Day\u003c/a>\u003c/b>\u003cbr>\nat Le Soleil\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8QkCCEWNoDM2\">133 Clement St., San Francisco\u003c/a>\u003cbr>\nTuesdays, 11:30am–3:30pm\u003c/p>\n\u003cp>Noodle soups can be an obsession for many, from Vietnamese pho to Thai tom yum to Chinese wonton noodle soup to Japanese ramen. And in foggy San Francisco, we can enjoy them year-round. So what if I told you there was a noodle pop-up focused on offering almost 10 different kinds of noodle soups from all over the world? At the family-run Le Soleil in the Inner Richmond, Tuesday lunch becomes Tuezday Noodz Day, served from 11:30am–3:30pm or so. \u003c/p>\n\u003cp>You’ll find black garlic turmeric noodles from Vietnam with pork belly, egg, prawn, cilantro, and scallion ($13), or a rich curry duck vermicelli ($13), a crossover with a curry dish they serve at Le Soleil, with carrot, potato, onion, bean sprout, basil, shallot, basil, chile, lemon, and a curry duck leg resting on top. \u003c/p>\n\u003cfigure id=\"attachment_130086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-sichuan-e1534187024682.jpg\" alt=\"Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130086\">\u003cfigcaption class=\"wp-caption-text\">Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last vestiges of my cold were cleared away with the Sichuan sole ramen ($13), a variation of the classic Sichuan dish of tender boiled fish in chile oil, but the soup version here with ramen noodles also featured pickled mustard greens (a favorite of mine, so tangy), plus bean sprouts, scallion, shallot, and chile oil (bring on the numbing \u003ci>ma-la\u003c/i> sensation!). I’m coming back for their Hainan chicken pho and Teochew dry noodles.\u003c/p>\n\u003cp>There are also some Vietnamese starters you don’t want to pass up, including the banh cuon ($13), a special dish they only make for Tuesday lunch: tender steamed rice noodle rolls filled with pork and wood ear mushrooms, topped with fried shallots, bean sprouts, lettuce, and chile nuoc nam on the side. \u003c/p>\n\u003cfigure id=\"attachment_130087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-banhcuon-e1534187536896.jpg\" alt=\"Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130087\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vietnamese coffee will perk you out of your food coma at the end of the meal, these bowls are bountiful.\u003c/p>\n\u003cp>The Noodz pop-up is an experiment from the owner’s daughter, Bianca Wong, who collaborates with her father Dennis on the menu. She also has two sisters and a brother-in-law helping with the pop-up. Since Le Soleil is closed on Tuesdays, the sisters thought it would be fun to try something new and focus on contemporary Asian noodles. They source a number of their noodles from their dad’s friend who has a local noodle factory—Le Soleil has been open since 1993, so Pops has the connections. Tuezday Noodz Day has been running since January—come by for this multi-generational pop-up and start working your way through the menu.\u003c/p>\n\u003ch2>Aw, Shucks: Don’t Miss OysterFest This Month\u003c/h2>\n\u003cp>\u003cb>OysterFest\u003c/b>\u003cbr>\nWaterbar\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cgvCMq3y46v\">399 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, August 26\u003cbr>\n12pm–3pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/oysterfest-2018-tickets-47197424768?aff=ebdssbdestsearch\">Tickets: $90/person (plus convenience fees), all inclusive\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/waterbar-oysterfest-e1534187604887.jpg\" alt=\"OysterFest will be an oyster-lover’s paradise on the patio at Waterbar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130088\">\u003cfigcaption class=\"wp-caption-text\">OysterFest will be an oyster-lover’s paradise on the patio at Waterbar. \u003ccite>(Waterbar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster lovers, don’t miss Waterbar’s annual OysterFest on Sunday, August 26. Waterbar is known for having one of the largest (and most sustainable) oyster selections in the city, so you can imagine their tenth annual OysterFest party is going to be abundant. Just to give you an idea, more than 5,000 oysters were served during OysterFest 2017. \u003c/p>\n\u003cp>This outdoor party will feature small bites from oyster lovin’ restaurants and farms, including Waterbar (of course), neighboring EPIC Steak, Farallon, Homestead, Dobbs Ferry, Leo’s, and more. A selection of local wines and microbrews (including Bare Bottle and Trumer Pils) will be served. There will also be live music, some contests (including oyster shucking), and you can’t beat that view from the bayside patio. \u003c/p>\n\u003cp>Proceeds from ticket sales will benefit The San Francisco Surfrider Foundation, which is dedicated to the protection and enjoyment of the world’s oceans and beaches. Last year, OysterFest raised $20,000!\u003c/p>\n\u003ch2>You Will Say, “Kanpai” All Evening at Sake Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.sakeday.com\">Sake Day\u003c/a>\u003c/b>\u003cbr>\nHotel Kabuki\u003cbr>\n\u003ca href=\"https://goo.gl/maps/3d72sGL89E72\">1625 Post St. San Francisco\u003c/a>\u003cbr>\nSaturday, September 29\u003cbr>\n4pm–8pm\u003cbr>\nTickets: $80\u003cbr>\n21 and over with a valid ID\u003c/p>\n\u003cfigure id=\"attachment_130089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/sakeday-e1534187669795.jpg\" alt=\"Explore and taste special sakes that aren’t available in the U.S. at Sake Day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130089\">\u003cfigcaption class=\"wp-caption-text\">Explore and taste special sakes that aren’t available in the U.S. at Sake Day. \u003ccite>(Sake Day)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who loves or wants to learn more about sake will want to get tickets to Sake Day 2018 on Saturday, September 29 at Hotel Kabuki. Beau Timken (sake enthusiast, evangelist, educator, and owner of True Sake) started the tasting event in 2004, a celebration of \u003ci>Nihonshu no Hi\u003c/i>, or the Day of Sake (celebrated in Japan on October 1).\u003c/p>\n\u003cp>Sake brewery owners travel from Japan to be there, as well as sake importers, distributors, and craft brewers, who all pour their best sakes and want to educate guests as much as possible. Guests can try over 200 different sakes at this event. Most are produced in Japan and some are not even available in the U.S., so you will only be able to taste them here. A vast majority of the sake at Sake Day will be available for purchase at the event, and free delivery (California only) is available for all event-day purchases.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can see why this event is known to sell out, so get your ticket soon. Proceeds benefit the Japanese Cultural and Community Center of Northern California (JCCCNC).\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130077/table-talk-inner-richmonds-breadbelly-and-tuezday-noodz-oysters-and-sake","authors":["11398"],"series":["bayareabites_16115"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_109","bayareabites_13306","bayareabites_1244","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_15210","bayareabites_1021","bayareabites_1191"],"featImg":"bayareabites_130079","label":"bayareabites_16115"},"bayareabites_115175":{"type":"posts","id":"bayareabites_115175","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115175","score":null,"sort":[1486772745000]},"guestAuthors":[],"slug":"noodle-soups-share-cambodian-culture-at-nyum-bai","title":"Noodle Soups Share Cambodian Culture at Nyum Bai","publishDate":1486772745,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>It’s only the second day of business at \u003ca href=\"http://www.nyumbai.com/#new-page-1\">Nyum Bai\u003c/a>, a new Cambodian noodle spot in \u003ca href=\"http://publicmarketemeryville.com/\">Emeryville’s Public Market,\u003c/a> but owner Nite Yun is sadly putting up a “Closed for the Day” sign after lunchtime. The reason behind the temporary closure is actually a positive one: such a throng of enthusiastic customers came to sample her traditional noodle soups that she ran out of food long before dinner. Pointing to the massive metal pots on her range top, Yun says, “These were supposed to make hundreds of servings of soup. I guess I’ll have to get another pot.”\u003c/p>\n\u003cfigure id=\"attachment_115217\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg\" alt=\"Nite needs another pot.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite needs another pot. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun’s goal is to introduce Americans to Cambodian culture through some of its lesser-known dishes, especially noodle soups called \u003cem>kuy teav\u003c/em>, which feature aromatic broths sprinkled with fresh herbs and crunchy toppings and are sold in street stalls all over Cambodia. At Nyum Bai, her new food stand in Emeryville’s Public Market, Nite Yun now prepares them daily.\u003c/p>\n\u003cfigure id=\"attachment_115218\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-phnom-penh.jpg\" alt=\"The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Public Market had reached out to \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>, the nonprofit that helps food entrepreneurs, primarily immigrant women and women of color to formalize and grow their businesses. Nite Yun learned of the opportunity to try out this temporary space from her involvement with La Cocina and the organization also helped her negotiate an affordable lease.\u003c/p>\n\u003cp>Yun had a desire to share her family’s heritage through her unique offerings of typical Cambodian street food dishes. Her parents had fled the brutality of the Khmer Rouge and resulting genocide (that killed an estimated two million people) and escaped to Thailand, where Yun was born in a refugee camp. A few years later, with a church group’s sponsorship, her family moved to Stockton, California.\u003c/p>\n\u003cp>Although they were now safe in America, like many refugees before them, her parents felt more comfortable primarily associating with the Cambodian community around Stockton. Her father never mastered English. Her mother worked as a seamstress at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Even though I grew up in the U.S.,” Yun says, “I felt I was Cambodian. I spoke Cambodian, only ate the Cambodian foods my mother cooked. My family would sit on the floor and eat rice with dried fish. I thought everyone did.” The apartment was so small, that the family of five was basically always together. So when her mother cooked, Yun would join her in the kitchen and help chop lemongrass or garlic.\u003c/p>\n\u003cfigure id=\"attachment_115219\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-koh-ko.jpg\" alt=\"Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she moved to San Francisco to study nursing at San Francisco State, she yearned for home-cooked Cambodian food, but couldn’t find any place that served it. “That’s when I started to really get into cooking. I’d call my mom up for a recipe, but of course, she didn’t really measure things. She would tell me to use ‘a pinkie-size’ of this or ‘a small bowl’ of that.”\u003c/p>\n\u003cp>As a child, Yun often felt frustrated with her parents’ lack of openness about their earlier lives in Cambodia. They didn’t want to talk about or dwell on the trauma they had survived. It left her with a lot of unanswered questions.\u003c/p>\n\u003cp>Six years ago, Yun returned alone to Cambodia to meet her aunts and cousins, find out about her parents’ past -- and eat. On her third trip to Cambodia, while she was sitting at a noodle stall, the idea came to her: to share her Cambodian culture through home-style food. She returned to the Bay Area, started cooking for friends and eventually entered La Cocina’s food incubator program in 2015.\u003c/p>\n\u003cp>Now she has the opportunity to serve some of her favorite dishes, including a trio of \u003cem>kuy teav\u003c/em> noodles. The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_115220\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-ban-lai.jpg\" alt=\"For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun also serves stir–fried rice noodles with tamarind sauce topped with an egg omelet and a coconut rice plate with fried scallions, pork and crispy egg -- a dish she says she would often buy for breakfast in Cambodia for only $1. In the coming weeks, she plans to add daily specials to introduce diners to new Cambodian tastes plus daily Cambodian desserts.\u003c/p>\n\u003cp>Nostalgic for an era she did not personally experience, Yun says, “I always knew I wanted to share Cambodian culture. But not only focus on the genocide and what we’ve gone through. I want to celebrate the good times, like the golden era (1960-65) when the art and music were awesome, there was abundance and my parents were young and carefree.”\u003c/p>\n\u003cp>Yun hasn’t graduated yet from La Cocina’s incubator program and is getting a lot of support from them. “Opening a restaurant has been overwhelming,” she says. “There is so much to learn. How to train my staff, how to streamline the production line and definitely how not to run out of food.”\u003c/p>\n\u003cp>She hasn’t actually told her parents, who still live in Stockton, that Nyum Bai is open yet. “I’ll tell them in a couple of weeks, “ she says, “when I get it all down, so that I’ll be able to cook lunch and speak to my mother at the same time.”\u003c/p>\n\u003cfigure id=\"attachment_115221\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg\" alt=\"Nyum Bai's sign invites patron to eat.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai's sign invites patron to eat. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cambodian people who heard about this venture were so excited that they dropped by the tucked away location in the Public Market before it even opened just to take photos in front of their sign. “Nyum Bai literally means ‘eat rice,’ “Yun explains, “but really that’s the way that you call guests to the table. It’s our way of saying, ‘Let’s eat!’”\u003c/p>\n\u003cfigure id=\"attachment_115222\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/teamwork.jpg\" alt=\"Nite Yun and her team hard at work.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun and her team hard at work. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://nyumbai.com\">\u003cstrong>Nyum Bai\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://publicmarketemeryville.com/\">Emeryville Public Market\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk 3\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (415) 317-0867\u003cbr>\nHours: Mon-Sat 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Nyum-Bai-740716862679696/?hc_ref=SEARCH&fref=nf\">Nyum Bai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nyumbai\">@nyumbai\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/nyumbai/?hl=en\">nyumbai\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Cambodian noodle soups make a big splash at newly opened Nyum Bai in Emeryville's Public Market. Nite Yun wants to share her culture by sharing her favorite Cambodian street food.","status":"publish","parent":0,"modified":1487016417,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1165},"headData":{"title":"Noodle Soups Share Cambodian Culture at Nyum Bai | KQED","description":"Cambodian noodle soups make a big splash at newly opened Nyum Bai in Emeryville's Public Market. Nite Yun wants to share her culture by sharing her favorite Cambodian street food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Noodle Soups Share Cambodian Culture at Nyum Bai","datePublished":"2017-02-11T00:25:45.000Z","dateModified":"2017-02-13T20:06:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115175 https://ww2.kqed.org/bayareabites/?p=115175","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/","disqusTitle":"Noodle Soups Share Cambodian Culture at Nyum Bai","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/115175/noodle-soups-share-cambodian-culture-at-nyum-bai","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s only the second day of business at \u003ca href=\"http://www.nyumbai.com/#new-page-1\">Nyum Bai\u003c/a>, a new Cambodian noodle spot in \u003ca href=\"http://publicmarketemeryville.com/\">Emeryville’s Public Market,\u003c/a> but owner Nite Yun is sadly putting up a “Closed for the Day” sign after lunchtime. The reason behind the temporary closure is actually a positive one: such a throng of enthusiastic customers came to sample her traditional noodle soups that she ran out of food long before dinner. Pointing to the massive metal pots on her range top, Yun says, “These were supposed to make hundreds of servings of soup. I guess I’ll have to get another pot.”\u003c/p>\n\u003cfigure id=\"attachment_115217\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg\" alt=\"Nite needs another pot.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite needs another pot. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun’s goal is to introduce Americans to Cambodian culture through some of its lesser-known dishes, especially noodle soups called \u003cem>kuy teav\u003c/em>, which feature aromatic broths sprinkled with fresh herbs and crunchy toppings and are sold in street stalls all over Cambodia. At Nyum Bai, her new food stand in Emeryville’s Public Market, Nite Yun now prepares them daily.\u003c/p>\n\u003cfigure id=\"attachment_115218\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-phnom-penh.jpg\" alt=\"The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Public Market had reached out to \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>, the nonprofit that helps food entrepreneurs, primarily immigrant women and women of color to formalize and grow their businesses. Nite Yun learned of the opportunity to try out this temporary space from her involvement with La Cocina and the organization also helped her negotiate an affordable lease.\u003c/p>\n\u003cp>Yun had a desire to share her family’s heritage through her unique offerings of typical Cambodian street food dishes. Her parents had fled the brutality of the Khmer Rouge and resulting genocide (that killed an estimated two million people) and escaped to Thailand, where Yun was born in a refugee camp. A few years later, with a church group’s sponsorship, her family moved to Stockton, California.\u003c/p>\n\u003cp>Although they were now safe in America, like many refugees before them, her parents felt more comfortable primarily associating with the Cambodian community around Stockton. Her father never mastered English. Her mother worked as a seamstress at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Even though I grew up in the U.S.,” Yun says, “I felt I was Cambodian. I spoke Cambodian, only ate the Cambodian foods my mother cooked. My family would sit on the floor and eat rice with dried fish. I thought everyone did.” The apartment was so small, that the family of five was basically always together. So when her mother cooked, Yun would join her in the kitchen and help chop lemongrass or garlic.\u003c/p>\n\u003cfigure id=\"attachment_115219\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-koh-ko.jpg\" alt=\"Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she moved to San Francisco to study nursing at San Francisco State, she yearned for home-cooked Cambodian food, but couldn’t find any place that served it. “That’s when I started to really get into cooking. I’d call my mom up for a recipe, but of course, she didn’t really measure things. She would tell me to use ‘a pinkie-size’ of this or ‘a small bowl’ of that.”\u003c/p>\n\u003cp>As a child, Yun often felt frustrated with her parents’ lack of openness about their earlier lives in Cambodia. They didn’t want to talk about or dwell on the trauma they had survived. It left her with a lot of unanswered questions.\u003c/p>\n\u003cp>Six years ago, Yun returned alone to Cambodia to meet her aunts and cousins, find out about her parents’ past -- and eat. On her third trip to Cambodia, while she was sitting at a noodle stall, the idea came to her: to share her Cambodian culture through home-style food. She returned to the Bay Area, started cooking for friends and eventually entered La Cocina’s food incubator program in 2015.\u003c/p>\n\u003cp>Now she has the opportunity to serve some of her favorite dishes, including a trio of \u003cem>kuy teav\u003c/em> noodles. The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_115220\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-ban-lai.jpg\" alt=\"For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun also serves stir–fried rice noodles with tamarind sauce topped with an egg omelet and a coconut rice plate with fried scallions, pork and crispy egg -- a dish she says she would often buy for breakfast in Cambodia for only $1. In the coming weeks, she plans to add daily specials to introduce diners to new Cambodian tastes plus daily Cambodian desserts.\u003c/p>\n\u003cp>Nostalgic for an era she did not personally experience, Yun says, “I always knew I wanted to share Cambodian culture. But not only focus on the genocide and what we’ve gone through. I want to celebrate the good times, like the golden era (1960-65) when the art and music were awesome, there was abundance and my parents were young and carefree.”\u003c/p>\n\u003cp>Yun hasn’t graduated yet from La Cocina’s incubator program and is getting a lot of support from them. “Opening a restaurant has been overwhelming,” she says. “There is so much to learn. How to train my staff, how to streamline the production line and definitely how not to run out of food.”\u003c/p>\n\u003cp>She hasn’t actually told her parents, who still live in Stockton, that Nyum Bai is open yet. “I’ll tell them in a couple of weeks, “ she says, “when I get it all down, so that I’ll be able to cook lunch and speak to my mother at the same time.”\u003c/p>\n\u003cfigure id=\"attachment_115221\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg\" alt=\"Nyum Bai's sign invites patron to eat.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai's sign invites patron to eat. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cambodian people who heard about this venture were so excited that they dropped by the tucked away location in the Public Market before it even opened just to take photos in front of their sign. “Nyum Bai literally means ‘eat rice,’ “Yun explains, “but really that’s the way that you call guests to the table. It’s our way of saying, ‘Let’s eat!’”\u003c/p>\n\u003cfigure id=\"attachment_115222\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/teamwork.jpg\" alt=\"Nite Yun and her team hard at work.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun and her team hard at work. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://nyumbai.com\">\u003cstrong>Nyum Bai\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://publicmarketemeryville.com/\">Emeryville Public Market\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk 3\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (415) 317-0867\u003cbr>\nHours: Mon-Sat 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Nyum-Bai-740716862679696/?hc_ref=SEARCH&fref=nf\">Nyum Bai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nyumbai\">@nyumbai\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/nyumbai/?hl=en\">nyumbai\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115175/noodle-soups-share-cambodian-culture-at-nyum-bai","authors":["5283"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807","bayareabites_181"],"tags":["bayareabites_10736","bayareabites_9835","bayareabites_15746","bayareabites_15745","bayareabites_15744","bayareabites_15210","bayareabites_15743"],"featImg":"bayareabites_115216","label":"source_bayareabites_115175"},"bayareabites_106440":{"type":"posts","id":"bayareabites_106440","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106440","score":null,"sort":[1455653653000]},"guestAuthors":[],"slug":"diy-ramen-worth-the-time-and-effort","title":"DIY Ramen: Worth the Time and Effort","publishDate":1455653653,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"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","blocks":[],"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","status":"publish","parent":0,"modified":1455834897,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":51,"wordCount":2878},"headData":{"title":"DIY Ramen: Worth the Time and Effort | KQED","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","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY Ramen: Worth the Time and Effort","datePublished":"2016-02-16T20:14:13.000Z","dateModified":"2016-02-18T22:34:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106440 http://ww2.kqed.org/bayareabites/?p=106440","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/16/diy-ramen-worth-the-time-and-effort/","disqusTitle":"DIY Ramen: Worth the Time and Effort","path":"/bayareabites/106440/diy-ramen-worth-the-time-and-effort","audioTrackLength":null,"parsedContent":[{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106440/diy-ramen-worth-the-time-and-effort","authors":["5485"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_987","bayareabites_15267","bayareabites_10422","bayareabites_15210","bayareabites_377","bayareabites_4042","bayareabites_15229","bayareabites_439"],"featImg":"bayareabites_106532","label":"bayareabites"},"bayareabites_106480":{"type":"posts","id":"bayareabites_106480","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106480","score":null,"sort":[1454434097000]},"guestAuthors":[],"slug":"shiba-ramen-emeryvilles-first-destination-restaurant","title":"Shiba Ramen: Emeryville’s First Destination Restaurant","publishDate":1454434097,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"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","blocks":[],"excerpt":"The East Bay’s best ramen is hidden away in a food court in the Emeryville Public Market.","status":"publish","parent":0,"modified":1454518420,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":693},"headData":{"title":"Shiba Ramen: Emeryville’s First Destination Restaurant | KQED","description":"The East Bay’s best ramen is hidden away in a food court in the Emeryville Public Market.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Shiba Ramen: Emeryville’s First Destination Restaurant","datePublished":"2016-02-02T17:28:17.000Z","dateModified":"2016-02-03T16:53:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106480 http://ww2.kqed.org/bayareabites/?p=106480","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/02/shiba-ramen-emeryvilles-first-destination-restaurant/","disqusTitle":"Shiba Ramen: Emeryville’s First Destination Restaurant","path":"/bayareabites/106480/shiba-ramen-emeryvilles-first-destination-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106480/shiba-ramen-emeryvilles-first-destination-restaurant","authors":["5575"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_8770","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_9835","bayareabites_15210","bayareabites_4042","bayareabites_15263"],"featImg":"bayareabites_106484","label":"bayareabites"},"bayareabites_106089":{"type":"posts","id":"bayareabites_106089","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106089","score":null,"sort":[1453513781000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-south-bay-pho-restaurants","title":"Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants","publishDate":1453513781,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"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","blocks":[],"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. ","status":"publish","parent":0,"modified":1481134092,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1453},"headData":{"title":"Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants | KQED","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. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants","datePublished":"2016-01-23T01:49:41.000Z","dateModified":"2016-12-07T18:08:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106089 http://ww2.kqed.org/bayareabites/?p=106089","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/22/bay-area-bites-guide-to-10-favorite-south-bay-pho-restaurants/","disqusTitle":"Bay Area Bites Guide to 10 Favorite South Bay Pho Restaurants","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/106089/bay-area-bites-guide-to-10-favorite-south-bay-pho-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106089/bay-area-bites-guide-to-10-favorite-south-bay-pho-restaurants","authors":["5580"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_91"],"tags":["bayareabites_15210","bayareabites_1278","bayareabites_439","bayareabites_68"],"featImg":"bayareabites_106100","label":"source_bayareabites_106089"},"bayareabites_105995":{"type":"posts","id":"bayareabites_105995","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105995","score":null,"sort":[1453227416000]},"guestAuthors":[],"slug":"uchiwa-the-only-ramen-shop-in-marin","title":"Uchiwa: The Only Ramen Shop in Marin","publishDate":1453227416,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"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","blocks":[],"excerpt":"Marin may lack ramen quantity, but it's looking to make up for that in quality.","status":"publish","parent":0,"modified":1453315015,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1149},"headData":{"title":"Uchiwa: The Only Ramen Shop in Marin | KQED","description":"Marin may lack ramen quantity, but it's looking to make up for that in quality.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Uchiwa: The Only Ramen Shop in Marin","datePublished":"2016-01-19T18:16:56.000Z","dateModified":"2016-01-20T18:36:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105995 http://ww2.kqed.org/bayareabites/?p=105995","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/19/uchiwa-the-only-ramen-shop-in-marin/","disqusTitle":"Uchiwa: The Only Ramen Shop in Marin","path":"/bayareabites/105995/uchiwa-the-only-ramen-shop-in-marin","audioTrackLength":null,"parsedContent":[{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","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>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105995/uchiwa-the-only-ramen-shop-in-marin","authors":["1459"],"categories":["bayareabites_2998","bayareabites_1875","bayareabites_15153","bayareabites_15155","bayareabites_1807"],"tags":["bayareabites_335","bayareabites_367","bayareabites_15210","bayareabites_15211","bayareabites_4042","bayareabites_439"],"featImg":"bayareabites_106002","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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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. 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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","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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