[vc_row full_width=”” parallax=”” parallax_image=””][vc_column width=”1/1″][vc_column_text]
What could be better? A bowlful of slurpy rice noodles, deliciously seasoned broth, and a personal buffet of vegetables and herbs to customize it just to your liking. Visit these local restaurants for the real deal.
[vc_separator color=”orange” align=”align_center” border_width=”4″][/vc_column_text][vc_column_text]
Pho Zaika / I <3 Pho
Old Capitol Mall (201 S. Clinton St.), Iowa City
Pho Zaika, also known as I <3 Pho, boasts a richly flavored pho broth, laced with perfectly cooked meat and noodles and presented with a lush array of garnishes. The friendly owner will visit your table and help if you’re new to pho. If you’re not in the mood for soup, it’s worth it to try a Vietnamese curry special; the flavor is more subtle and rich than a Thai or Indian curry, with a soft sweetness imparted by coconut and mint. Also of note are the pork chop specials, which are impeccably cooked, devilishly delicious and often truly giant-sized.[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”” parallax=”” parallax_image=””][vc_column width=”1/1″][vc_column_text el_class=”bb-image”]
[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”” parallax=”” parallax_image=””][vc_column width=”1/1″][vc_column_text]
Three Samurai
1801 2nd St., #200, Coralville
Though primarily a Japanese restaurant, Three Samurai offers pho on their dinner menu and a small selection of Vietnamese dishes at lunch time. The Vietnamese meals take a bit longer than the rest of the menu, but they are flavorful, well-executed and usually worth the wait.[/vc_column_text][vc_column_text]
Mekong
5 Sturgis Corner Dr., Ste. 1000, Iowa City
Family-owned since 1975, Mekong is the Iowa City area’s most established Vietnamese restaurant. The menu features such traditional Vietnamese dishes as pho and spring rolls, in addition to a selection of more Americanized Chinese and Thai dishes. Seitan and tofu will satisfy vegetarian diners, and the spicy-sweet sauce on their signature chicken wings is the stuff of many a midnight craving.[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”” parallax=”” parallax_image=””][vc_column width=”1/2″][vc_column_text]
Phong Lan
216 8th St. S.E., Cedar Rapids
If you’re in the mood for a broader Vietnamese menu and you find yourself in downtown Cedar Rapids, check out Phong Lan. They offer excellent pho in an assortment of varieties. What makes Phong Lan worth the trip, though, are the spring rolls and the menu’s greater selection of Vietnamese specialties. Service in the family-owned restaurant is fast, friendly and down-to-earth.[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]
Mai Pho
2315 Edgewood Rd. S.W., Cedar Rapids
Mai Pho is located in a strip mall, across the street from a bigger mall, on a street that seems to be made of malls, but the restaurant maintains an unusually homey feel and offers a vast selection of Vietnamese specialties. The menu offers several varieties of pho and a particularly broad choice of beverages, which includes a variety of boba teas and also something called “Rainbow Jelly Ice.”[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1458508914198{margin-top: 15px !important;padding-top: 15px !important;background-color: #f6f6f6 !important;}”][vc_column width=”1/1″][vc_column_text el_class=”bb-gray-box” css=”.vc_custom_1458508666584{padding-top: 20px !important;}”]
Recipe: Iowa Banh Mi
By Chef Rachel Sauter
Iowa is not typically associated with this ubiquitous Vietnamese sandwich, which is all the more reason I made it my mission to expose the citizens to a version of it.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1458508922621{background-color: #f6f6f6 !important;}”][vc_column width=”1/2″][vc_column_text el_class=”bb-gray-box”]
PÂté Ingredients
1 pound chicken livers
8-10 slices cooked bacon
1-2 tablespoons cooking oil
6-8 medium shallots, roughly diced (can substitute a small onion)
3-4 cloves garlic, minced
1/3 cup sherry, brandy, or white wine (or any combination thereof)
3-4 tablespoon butter
1 tablespoon fresh thyme
salt and pepper, to taste
To prepare the liver, you may opt to soak it in milk for an hour or so to remove some of the gamey, metallic taste. Remove any large pieces of membrane (the off-white stuff holding the lobes together) from the liver. Heat oil in a large skillet and cook your shallots over medium heat. When they have achieved a nice golden hue, add the liver, garlic, salt, pepper and crank the heat up a little, stirring occasionally. When the outside of the liver is cooked, toss in the booze and continue stirring until the liver is cooked and most of the liquid has evaporated. Remove from heat and cool to a lukewarm temp. Put the liver mixture into a food processor. Add bacon and thyme and start processing. Drop in the butter one tablespoon at a time and mix until smooth, add additional salt and pepper to taste. Transfer mixture to a bowl and chill.[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text el_class=”bb-gray-box”]
Slaw Ingredients
1 cup carrots, julienned
1 cup radish, julienned
1 cup shredded cabbage
1 cup sweet corn (fresh or frozen)
2 tablespoon cilantro, chopped
2 tablespoon basil, chopped
1.5 tablespoon Kosher salt
1/2 cup water
1/2 cup vinegar
1/3 cup sugar
1/4 teaspoon toasted sesame oil
1-2 teaspoon ground fresh chili paste
Combine carrots, radish and cabbage in a medium bowl. Sprinkle with Kosher salt and toss lightly. Let mixture sit for about 15 minutes, then massage it with clean hands. The purpose here is to soften and season the veggies while expelling some of the moisture. Let sit for another 15 minutes, then transfer to a colander or strainer. Rinse with cold water and drain before transferring vegetables back to a bowl. Whisk together water, vinegar, sugar, sesame oil and chili paste. Pour over cabbage mixture and add the corn, cilantro and basil. Mix well and chill until ready to assemble sandwiches.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1458508928718{background-color: #f6f6f6 !important;}”][vc_column width=”1/1″][vc_column_text el_class=”bb-gray-box”]
Sandwich assembly
Spread about 4 T. of pâté on bread of your choice (hoagie, hamburger bun, baguette or any white bread, really.) Take a small handful of slaw and squeeze it a bit to drain extra brine before putting it on your sandwich−the paté-slaw-bread ratio is up to you. Then top it with whatever else sounds good. I suggest: cucumber slices, extra herbs, jalapeños, sesame seeds, a squeeze of fresh lime, lettuce and sriracha.[/vc_column_text][/vc_column][/vc_row][vc_row full_width=”” parallax=”” parallax_image=””][vc_column width=”1/1″][vc_column_text]
[vc_btn title=”Return to Bread & Butter” style=”flat” shape=”rounded” color=”chino” size=”sm” align=”left” i_align=”left” i_type=”fontawesome” i_icon_fontawesome=”fa fa-reply” i_icon_openiconic=”vc-oi vc-oi-dial” i_icon_typicons=”typcn typcn-adjust-brightness” i_icon_entypo=”entypo-icon entypo-icon-note” i_icon_linecons=”vc_li vc_li-heart” link=”url:http%3A%2F%2Fwww.littlevillagemag.com%2Fdining||” button_block=”true” add_icon=”true” i_icon_pixelicons=”vc_pixel_icon vc_pixel_icon-alert” el_class=”.bb-return-button-full-width”][vc_btn title=”View Bread & Butter PDF Edition” style=”flat” shape=”rounded” color=”chino” size=”sm” align=”left” i_align=”left” i_type=”fontawesome” i_icon_fontawesome=”fa fa-reply” i_icon_openiconic=”vc-oi vc-oi-dial” i_icon_typicons=”typcn typcn-adjust-brightness” i_icon_entypo=”entypo-icon entypo-icon-note” i_icon_linecons=”vc_li vc_li-heart” link=”url:https%3A%2F%2Fissuu.com%2Flittlevillage%2Fdocs%2Fbread-and-butter-2016||target:%20_blank” button_block=”true” add_icon=”true” target=”_blank” i_icon_pixelicons=”vc_pixel_icon vc_pixel_icon-alert” el_class=”.bb-return-button-full-width”][vc_btn title=”View A-Z Restaurant Index” style=”flat” shape=”rounded” color=”chino” size=”sm” align=”left” i_align=”left” i_type=”fontawesome” i_icon_fontawesome=”fa fa-reply” i_icon_openiconic=”vc-oi vc-oi-dial” i_icon_typicons=”typcn typcn-adjust-brightness” i_icon_entypo=”entypo-icon entypo-icon-note” i_icon_linecons=”vc_li vc_li-heart” link=”url:http%3A%2F%2Fwww.littlevillagemag.com%2Frestaurants||” button_block=”true” add_icon=”true” i_icon_pixelicons=”vc_pixel_icon vc_pixel_icon-alert” el_class=”.bb-return-button-full-width”]
[/vc_column_text][/vc_column][/vc_row]
