GoGo noodles

Not so keen on this flavor. I was actually disappointed with this Tokyo shoyu flavor after having high hopes that it would be good. It tasted like maruchan top ramen, just salty. The slices of pork I added did not contribute to the meal, in fact I think it helped make it worse. Because I added the pork to the soup while it was boiling most likely changed the original flavor of the noodles. I’ll have to try this again as is – without any of my own toppings…eh…maybe green onions and some fishcake, I can’t help myself (I’m just following the suggested serving)!

I was pleasantly surprised with Nissin Men No Tatsujin Miso Flavor ramen. I think I’m starting to like miso flavored ramens more and more. As soon as I opened the package and saw the noodles, I knew I was going to like it. Turns out I was right. The texture of the noodles were soft and chewy and very slurpy. I also liked that the miso was in paste form. Overall, the miso flavor was mild and not too salty. Adding bean sprouts helps balance out the strong, rich flavor of the miso.

This is the best bun bo hue ever. And good bun bo hue is so hard to find because, first, there aren’t a lot of restaurants that serve this and second, there aren’t a lot of restaurants that make this well. We were first introduced to this place by a good friend. He sold us on the fact that this restaurant only served 1 item on the menu. We figured the food must be good to open a restaurant for just one item. So there are 2 food items on the menu and sometimes 3. You can order regular bun bo hue or bun bo hue with ngau pin (cow penis). They sometimes serve pho and it’s on a while supplies last basis. I love everything about the bun bo hue here….the broth is full of complex flavors, spicy and has a clean, fresh taste. The noodles are soft and chewy.

Bun Bo Hue An Nam
740 Story Road
San Jose, CA 95122
(408) 993-1211

Introducing a new milk curry flavor for cup noodle lovers! Curry plus milk? Makes sense…sounded odd at first but Thai curries usually have coconut milk, so not so far out. It’s very interesting to me how the traditional Japanese diet doesn’t include dairy products like milk and cheese but when used, they have found a way to combine it with flavors that are strangely tasty. A few examples: camembert plus cod, tofu and cheese, curry and cheese. And yes, it does taste as good as it looks. The curry flavor is mild yet full of flavor and the texture of the noodles are soft, chewy and airy. The chunks of potato and soy add lots of texture and makes for a heartier meal. The Japanese are so clever! They think of everything, there’s a nifty pull tab at the bottom of the cup. Has this tab always been at the bottom of all the cup noodles and I just never noticed? I was very lucky to get my hands on this special treat as it’s not available in the states. Why are we always stuck with the boring flavors like shrimp and beef?