100 Favorite Dishes, No. 11: Bun Bo Hue at Don Que

dong-que-bon-bo-hue.jpg
Catherine Downes
Plenty of iron in this bowl.
To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

Bun bo hue is a brash and angry angry bowl of soup. Filled with a murky, brown-colored broth that smells of funk and shrimp paste, it hides hunks of pork blood pudding, a meaty pig's knuckle with bones and connective tissue and slippery tapioca noodles that require advanced chopsticks skills.

If you're used to eating pho, the polite soup that says please and thank you, bun bo hue is a soup that shows up unannounced and downs your favorite bottle of booze before parking on your couch for a slobbery nap.

If that description sells you, my favorite version can be found at Dong Que in Garland. If you've tried the soup in other restaurants forget the poorly made, thick and oily versions whose pork parts have a gaminess that recalls the lesser smells found in a barnyard. Encountering the warm and comforting version served here is like finding your soulmate in a ladle-shaped spoon.

Hit the dark, almost muddy broth with a good squeeze of lime and watch the freshly chopped scallions come to life. Take a bite of the blood pudding and note its mild, mineral flavor. Stir in a little extra chile sauce if you'd like more heat. Suddenly pho seems ... boring.

No. 100: Pastrami Egg Rolls at Blind Butcher
No. 99: Chicken-fried Steak at Tom's Burgers and Grill
No. 98: Pasta with Uni Butter at Nonna
No. 97: Camarón en Agua Chile at La Palapas
No. 96: The Wings at Lakewood Landing
No. 94: Chicken Kebab at Afrah
No. 93: Trompo Tacos at Bachman Lake
No. 92: Fish and Chips at 20 Feet
No. 91: Canelés at Village Baking Co.
No. 90: Banh Mi from La Me
No. 88: The Burgers at Off-Site Kitchen
No. 87: The White Album at Spoon
No. 86: Ramen at Tei An
No. 85: Tacos at Revolver Taco
No. 84: Stuffed Chicken Wings at Sakhuu
No. 83: Korean Fried Chicken at Bonchon
No. 82: Grilled Branzino at Tei Tei Robata
No. 81: The Toddfather at Cattleack Barbecue
No. 80: The Biryanis at Chennai
No. 79: Shish Tawook at Qariah
No. 78: Arepes at Zaguan
No. 77: Goat Momo at Everest Restaurant
No. 76: Steak Tartar at Gemma
No. 75: Escabeche at Joyce and Gigi's
No. 74: Spicy Fish in Oil at Royal Sichuan
No. 73: Pupusas at La Pasadita
No. 72: The Kathi Roll at Simply Dosa
No. 71: The Chicken Wings at Teppo
No. 70: Cheesesteak at Truck Yard
No. 69: Chicken and Waffles at Jonathon's
No. 68: Birria Tacos at Los Torres Taqueria
No. 67: Bulgogi Cheesesteak at Say Kimchi
No. 66: Suadero Tacos at La Banqueta
No. 65: Brian Luscher's Post Oak Red Hot
No. 64: Banana Flower Salad at Mot Hai Ba
No. 63: Cinco Leches Cake At Mesero Miguel
No. 62: Cabrito a la Parilla at El Ranchito
No. 61: Reuben at Kuby's
No. 60: Plain Cheese Pizza Cooked Extra Crispy at Zoli's
No. 59: Enmoladas at Mesa
No. 58: Pig's Head at CBD Provisions
No. 57: Rib "Sandwich" at Baby Back Shak
No. 56: Beef Noodle Soup at Monkey King
No. 55: The Nachos at Spiral Diner
No. 54: Elotes, Everywhere
No. 53: The Popeye At Green Grocer
No. 52: The Cuban at International Bakery
No. 51: Rush Patisserie's Croissant
No. 50: Kitfo From Sheba's Ethiopian Kitchen
No. 49: Beer at Craft and Growler
No. 48: Pastor Tacos at El Rincon
No. 47: Banh Mi From Nammi
No. 46: Beef Fajitas From Mariano's
No. 45: Italian Combo from Carbone's
No. 44: The Brisket at Pecan Lodge
No. 43: Chicken-Fried Steak at Ellen's Southern Kitchen
No. 42: Carnitas Tacos at Taqueria Y Carneseria Guanajuato
No. 41: Lamb Burger at LARK
No. 40: Regina Margherita At Cane Rosso
No. 39: Barbacoa At Barbacoa Estilo Hidalgo
No. 38: The Peace 'Stachio at Hypnotic Donuts
No. 37: Nasi Lemak at Kampong
No. 36: A Rotisserie Chicken Taco at Velvet Taco
No. 35: The Burger At Boulevardier
No. 34: Surfers On Acid At Local Oak
No. 33: Bread Pudding at Sissy's
No. 32: Pelmeni at the Russian Banya
No. 31: Loukoumathes at Greek Fest
No. 30: The Charcuterie Plate at FT33
No. 29: Short Rib Grilled Cheese at East Hampton
No. 28: The Fried Bologna Sandwich at Maple and Motor
No. 27: The Pastrami Sandwich at the Whistling Pig
No. 26: Bacon-Encrusted Bone Marrow at Knife
No. 25: Meatloaf at Stock and Barrel
No. 24: The Reuben at Cock and Bull
No. 23: Causa Limena at San Salvaje
No. 22: Fish Tacos at TJ's
No. 21: The Cuban at ¡C. Señor!
No. 20: The Smoked Salmon at Zen Sushi
No. 19: The Ham Sandwich at Vagabond
No. 18: Steak and Eggs at Meddlesome Moth
No. 17: Campechano at El Come Taco
No. 16: The Chicken Scratch at Chicken Scratch
No. 15: Veal Bolognese with Pappardelle at Urbano
No. 14: Chicken-Fried Steak at Babe's
No. 13: Hanger Steak and Eggs Taco at Good 2 Go Taco
No. 12: Emporium Pies' Pies

Location Info

Dong Que Restaurant

3555 W Walnut St., Garland, TX

Category: Restaurant


Advertisement

My Voice Nation Help
4 comments
J_A_
J_A_

Have you tried Pho Tay Do, Scott?

CitizenKane
CitizenKane

My own 100 favorite dishes  - I can't Get In Dallas...


Cacio de pepe - #1

Chicken tetrazzini - #2 


scott.reitz
scott.reitz moderator

@CitizenKane Cacio de pepe belongs in every cook's cadre. It's a great weeknight meal, and it's hard to find a good version out and about. 


Chicken Tetrazzini, I've never tackled, but I might have to hit my cookbooks.


Wait, have I turned into Kergo?


Recipe for Cacio de pepe:


Put some really great olive oil in a pan and hit it with about 700 turns from a pepper mill set to coarse. Bring up the heat gently so you don't cook away the beauty in the olive oil. Cook some spaghetti in salted water. (don't use too much salt, you'll make up for it next with the cheese) Toss the pasta with 1/2 cup of the pasta water into the pan with the olive oil with a few fistfulls of the freshest parmigiano reggiano cheese. None of that Kraft stuff: shit is whack. Toss over heat adding more water and cheese as necessary to create a thick sauce.  


Try not to weep; You just kicked the ass of most Italian restaurants in town.


CitizenKane
CitizenKane

@scott.reitz @CitizenKane


Yep. And other than a good quality cheese (I prefer the sheep's milk Pecorino Romano) , all that is needed is readily available to create one of the classic pasta dishes of Rome. 

Now Trending

From the Vault

 

Loading...