Me and T have been going there every year to visit interns or attend conferences and the like. I took a lot of food photos to add to Maps in hopes of reaching level 10 as a Guide. The trip started out with a great bowl of pork blood noodles for lunch on the way to Borabu, the next town over. Unless otherwise indicated, all of the many bowls of noodles consumed on this trip were yellow bami noodles, which I crave when I’m on keto (I’m off due to uni trips at the moment, so game on!).
What made this bowl stand out were the type of noodles used (thin and perfectly textured), the clear and tasty soup, and the giant chunks of braised pork tendon served in each bowl.
I’ve never been a fan of tendons, cartilage, sinew, and connective tissue. There’s a Korean soup called dogani-tang that is nothing but knuckles and cartilage. Not for me. My brother Sean would love it since he’s more Asian than I am and therefore into gristle. But I get that, when the collagen renders out during cooking, it brings huge umami to the broth. Even I can appreciate that. I bet I’d love this Thai soup’s broth; it’d be great with rice. But the solids… I’d probably have to hand those over to a tablemate.