When the guy behind the counter at Phuc Loi asks if you're sure you want pork blood in your bun bo Hue -- and if, like me, you're a non-Vietnamese dude who has just spent several minutes studying the menu taped to the counter and the photo menu above the counter, he probably will ask if you're sure you want pork blood in your order of bun bo Hue -- say yes. I should note that this isn't blood sausage, but congealed blood, its texture like Jell-O custard, its color a purple-tinged gray, like twilight filtered through woodsmoke. Will it lead you to a gastronomic revelation? I offer no guarantees. But life is short, and we live in the heart of the heart of the country. Just how many chances will you ever have to say, "Yeah, sure, throw the pork blood in there"?Visit the RFT restaurant page late tomorrow afternoon or check back here Wednesday morning to see what I think.
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