Busy, busy, busy.
I felt so under the gun these days at work these past few days it’s not even funny. So, here I am sitting down in front of the computer at home and trying to write this blog post … you know, trying to think of an interesting angle to write this post to entertain you folks but I just can’t think of anything.
Frankly I am in a direct and confrontational mood. For the first time on this blog, I marked someone as a spammer today. What that means is that any further comments from that individual goes direct to the spam folder. [Sorry about that buddy, you know who you are]. My fuse is short right now and when things get a little calmer this weekend, I’ll probably be able to think straighter and deal with the issue in a more diplomatic way.
You see, I had been getting to the office by 5:30AM everyday. Oh yeah, I am now working Eastern Standard Time because EVERYONE of my project team members are located either in Atlanta, Boston, London or Dublin. I know, almost all of you would still be in bed at 5:30AM. He he he …
So today … after having calls after calls … hammering out lots of emails … ruffling a lot of feathers in the process … and getting my feathers ruffled in return, I was beginning to lose my cool. Especially when I marked the chowtimes reader as a spammer. So, I thought I better go out to decompress and come back later on to battle on.
Yeah … my day today had been rough … real rough.
So I took a drive. Not wanting to think about a new place to go to, I thought I just go back to Xu Hue. I blogged about Xu Hue and the really nice Bun Bo Hue they had just one week ago (blog post here in case you missed that).
In that blog post, Kiki was telling me that I should also try their Banh Mi.
Big deal, I thought right? There are so many banh mi around that what’s so great about this one.
Maybe it is very common, I am not sure. I had always paid more attention to the baguette than the fillings. But Kiki was telling me that Xu Hue makes their Banh Mi the way they do it in the city of Hue. She mentioned two ingredients that Xu Hue has in their Banh Mi that others does not. The first is …
… that Xu Hue has a gravy saucy meat instead of the usual cold cuts.
I like it. It is like stew and it makes the baguette a little bit more moist. It tasted a little bit spicy too which I think must have come from the sauce.
The second ingredient that Kiki pointed out was that they use “rau ram” as the herb in addition to the normal cilantro. I wanted to find out what “rau ram” is.
It turns out that rau ram is laksa leaf. It is a very nice addition. I wish there are more in the Banh Mi.
Well, the Banh Mi price is $3.50 — almost the same price as most Banh Mis around.
Xu Hue call this the Banh Mi Dac Biet. I find it hard to learn all these Vietnamese food names but the word Dac Biet, that I can easily remember. If you are Cantonese, it is easy to remember too. Dac Biet which sounds like Dac Bit (Cantonese to unique or special) actually means “special” in Vietnamese.
So next time you see the word Dac Biet in Vietnamese menu, you remember that you learn it from Ben, OK?
One more thing to add about the Banh Mi. The bun is very crisp. It is just like they bake it in the restaurant. I don’t know if they do that in store but it sure tasted like it. The bun was noticeably warm throughout too.
Together with a small glass of Vietnamese Coffee with condensed milk, it is just only $7. Not bad.
It was a quick break. I wanted to get back to the office. My mind was racing with so many things I still need to do for the day. So after just 15 minutes, I headed back to the office just raring to step on a few more toes before I call it a day. And I did just that.
Take my advice — DON’T BE A PROJECT MANAGER WHEN YOU GROW UP. Sigh … if only it pays as well being a food blogger.