Que Huong

Last week, FH and I were lucky enough to have dinner with Kirk of mmm-yoso, who generously made time in his super busy work schedule to spend an evening with us.

We’ve been to Que Huong once before, but didn’t really know what we were doing on our first visit as our knowledge of Vietnamese cuisine is pretty limited.

Last time we ate with Kirk, we had a wonderful meal at Sushi Yaro which I didn’t document. I’ve regretted it ever since because on subsequent visits I couldn’t remember everything he had ordered. So this time, I made sure to snap a few quick pictures so I can remember what to order next time.

We left the ordering to Kirk since he’s very familiar with Que Huong and their best dishes. Once again, we experienced some wonderful food and Kirk was so knowledgeable about each of the dishes and how to eat them. Hopefully I got the names right on each of the dishes

Seasoned Escargot in coconut juice

I haven’t really eaten snails before still in their shell. Kirk demonstrated the technique for sucking these out of the shell. There really wasn’t much meat in each one but the sauce was really good. It was a coconut curry sauce that I really enjoyed with rice.

Papaya salad

I believe this was a papaya salad though I don’t see it on the menu. The strips of fruit were mixed with a shrimp paste sauce that I really liked. It was also mixed with chili peppers.

I absolutely adored the soft pumpkin chocolate chip cookies I made last week. The other day, I suddenly had this urge to make a chocolate version. I’d never seen one or tried one, but I suddenly just had to have one.

So I took the pumpkin chocolate chip cookie recipe and added some cocoa powder and hoped for the best. I was a little worried with the texture of the batter, but in the end they baked up quite nicely.

What is pitaya? I had no idea until I looked it up. Pitaya is the fruit of several cactus species, including dragonfruit. As a dragonfruit lover, I felt a little embarrassed not knowing this.

Not only does dragonfruit look cool and exotic to match its name, it’s also considered a superfruit with lots of healthy nutrients and antioxidants. I buy it whenever I can to eat alone or to bake with.

Recently I was sent some samples of Pitaya Plus juice to try. Pitaya juice uses dragonfruit from Central America, which have a vibrant magenta colored flesh. I’ve only been able to get my hands on the white flesh ones unfortunately so I don’t know how the magenta ones taste. I really love the pink bottles these drinks are packaged in.

One of the things that really stood out to me about this juice is the super low sugar content.