Got an email from Blount Fine Foods the other day about a new product they’ve got – Beef Pho! It was packed on ice and sent overnight – so I had to open it as quickly as possible. Let’s check it out!
Alright – to start off, wow. This is huge. This box screams fancy, that’s for sure. I’ve had a few of Kiki’s dry noodle varieties, but recently this and a Mapo Tofu variety came out as well (which of course I’ll be reviewing soon). Beef Noodle Soup is exceedingly popular in Taiwan – here’s a little about it from Wikipedia –
Here’s another one I received from a University student in Taiwan – thanks again! She’s working on her Master’s thesis and wanted info from me on a few products and what I thought of them – an honor! Let’s check out this variety with a Korean influence.
Here’s one of the six varieties sent by a Taiwanese university student. She asked if I could review a specific set of varieties as special research for her master’s thesis and I said absolutely. I’m not sure about this variety – insofar what Dynasty Beef is. I did some looking, but it seems that the word dynasty kind of takes precedent in search results and so that’s not very helpful. Anyways, let’s have a look at this fancy one from Taiwan.
I think we found this one up in Canada but honestly don’t remmebr. It sounds good – I mean udon is alright but bulgogi – now you’re talking. Here’s a little about bulgogi from Wikipedia –
Brought this one back with me from Taiwan last year! Time to crack it open and give it a try, that’s for sure. Something about a beef noodle sounds like a good idea today. Let’s do this!
Lugged this back from Taiwan in November of 2017. After talking to my friend about what this was called, this is what we came up with. Let’s crack it open and take a look!
Here’s the last of the Vedan Double Bang varieties I brought home from my trip to Taipei last November. This one’s spicy beef. Let’s do this.
It seems like almost everything that comes from South Korea is spicy, doesn’t it? Well, let’s break that concept right here. Gomtang isn’t spicy at all – it’s milky and beefy! Herte’s a little about it from Wikipedia –
I received this as a gift from a representative of the Little Cook brand in Taipei, Taiwan at the Taiwan International Food Expo! Thank you very much! She also accepted the third place award from The Ramen Rater’s Top Ten Taiwanese Instant Noodles Of All Time 2017 Edition – Little Cook Green Curry – at the awards show. I’ve been waiting for the right time to have this one! Let’s take a look!
Alright so when I found this up at China World in Richmond, BC, I was curious. ‘What’s this torpid all about, anyway?’ Well, Thanks to my friend Kyle, that’s been cleared up. It’s a really bad translation. This really should be Sichuan Spicy Flavor. As far as torpid goes, here’s the definition –