Photo by avlxyz
Dish of the Week: Thai noodle soup
Punxatawney Phil lied to us, the spring solstice is a farce, and whichever way you slice it, it’s just unseasonably cold for late March. Since winter seems to be dragging it’s feet, you might as well warm up with a bowl of hot soup. Normally Japanese ramen gets all the love around here–Toki Underground still has three to four hour waits on the weekend, while Daikaya had lines out the door on their first day. And if the rapid expansion of Pho 14 is any indication, Vietnamese pho is definitely pulling in a close second among area diners. But this week we’re all about the bright, sweet-sour flavors of Thai noodle soup.
Slurping down a big pile of chewy noodles can be awesomely satisfying, but at the end of the day good soup begins with the broth. It’s here that the signature flavors of Thai cooking really shine—tangy lime meets the rich sweetness of palm sugar, while fish sauce adds a bite of salt and funkiness. The combination is explosive, and the result is a broth that’s dazzlingly complex and satisfying without being heavy. Thai soups often take their cue from their Chinese counterparts, so you’ll see either rice or egg noodles, meat or tofu, and usually only a smattering of vegetables in your bowl.
A lot of Thai restaurants don’t serve much in the way of soup, aside from maybe Tom Yum on the appetizer menu. However, at the recently opened Mt. Pleasant outpost of Beau Thai (3162 Mount Pleasant Street NW), noodle soup is on the menu in force. Try the lightly sweet chicken noodle, the richly spiced duck noodle, or–my personal favorite–the spicy noodles with minced pork. Die-hard soup devotees should make a trip to Nava Thai(11315 Fern St, Wheaton) for their mind blowing Floating Market soup, a fiery brew thickened with pig’s blood and topped with fried pork rinds. The dish, named for the soup sold out of long boats in Thailand’s dwindling floating markets, features near volcanic levels of heat, shot through with pucker-y lime and finished with a mineral depth from iron-rich blood. It’s the kind of soup that will literally make you cry–both because of the heat and because it’s so damn good.
Small Bites
Hogo Goes Nordic
Hogo‘s rotating kitchen is now featuring a Scandinavian menu, courtesy of Bistro Vivant chef Ed Hardy. Look for a salmon BLT made with salmon bacon, steamed oysters, Swedish meatball foam (yes, foam), and plenty of pickled herring. Hogo will serve these Nordic-focused dishes until March 30.
Craft Beer Nerds Rejoice
This year’s Craft Brewers Conference is being held in D.C. next week, which means plenty of opportunities to try new brews. Jack Rose is rolling out a series of events from March 26-29 in honor of the event, including a “Game of Thrones”-themed beer dinner, craft beer tour and tasting, and a Korean pop “Gnomegangnam Style” party. Tickets for the beer dinner ($75) and beer tour ($52) are available online.
Tastes Like Cherry Blossom
Considering how iconic cherry blossoms are in D.C., it’s not surprising that cherry blossom flavored food and drinks are practically de riguer for local restaurants and bars during the festival. Jose Andres’ tapas empire is getting in on the season with trio of special cherry cocktails at Jaleo, Oyamel, and Zaytinya. Meanwhile, Capitol City Brewing is releasing a Sakura cherry wheat ale, brewed with sweet and tart cherries, natch. For those looking for a less alcoholic tipple, Capital Kombucha (available in stores or on tap at District Tea Lodge) has a limited edition cherry blossom flavor out, made with cherry puree, rosewater, and local honey.
