One of the reasons why I got into the business was exactly for this. I used to make stuff at home and feed friends or family. My joy was watching their expressions while eating. This was the family meal today, a big bowl of noodles with soup. One must find it satisfying to cook and have people eat and enjoy themselves. Of course, being at the table with each other is another precious moment of the day that we no longer have time for and do not really enforce at home as much. I grew up at a time where I had to be at the dinner table and we all ate at once, at the table.
Hong helped me work on this classic with a twist. Part of this was that one of our most popular dishes, soy braised shortribs, produces a lot of trimmings. So, we were both trying to make something out of nothing, and also respecting the food and not wasting any of it. Since the meat has a sweet flavor from the braising liquid, I thought it only natural to put these trimmings in a hot and sour broth. It is a chicken stock base, with onions, vinegar, sriracha, ginger, garlic, pork and beef soup bones. Just like ordering pho, the side condiments would be mint, basil, cilantro, jalapeno, lime wedges, hoisin, and sriracha. It's old school not to waste anything, and it’s the older generation teaching the younger generation how to do it, to set the example. My mom used to work in our kitchen and the thing I miss the most was watching her scold the cooks for throwing away stuff. Then, she would take the ingredient that didn’t make the trash and make something for the staff meal to teach them that. So, now it's my turn to pass that value down.
Just putzing around, showing Hong a fancier presentation than just a bowl of soup and noodles.