Yolks, tubes, organs and veins, garnished with onions, spring and white.
The biology of this delicacy is beyond me. Questions like what happened to the whites, how many bumnuts does a chook cook in one go, what have the tubes got to do with it and who owns the vein remain unanswered.
Trang trung (tubes and eggs) is a side order at any pho ga station. Swished through the pot of broth to give them temperature, these fowl bits scrub up like a classy entree, ramekin of salt, pepper, lime and chili at bowl's edge for dipping. Tubes create texture issues for me but these are bitten through with ease, tender and silky. The swallow is achieved without the slightest flash of light from the 'gag cell activator.' The mastication of the hard-boiled yolks, onion, salt and pepper together is a classic combo.
Clucking good stuff!
Comments