Similar to pho, the broth is made by simmering beef bones (or sometimes pork bones)-the longer the better-and is seasoned with a combination of lemongrass, fermented shrimp paste, sugar, and chili oil, giving it a heat not found in authentic pho. With an ongoing Vietnamese diaspora, largely from war and geopolitical unrest, pho has gained an almost cult following around the globe, and you can now find authentic and dedicated pho restaurants in nearly every major city in the U.S.īun bo hue, also a Vietnamese soup with rice noodles, originated in the central Vietnamese city Hue. Distinct versions can be found in the various regions of the tropical Southeast Asian country. Pho is thought to have originated in the northern city of Hanoi and was refined and adapted over the years as its popularity spread, and via the outside influence of colonialism. You’ll often find the soup served with heating agents like Sriracha or sambal as, on its own, pho does not have much heat. From there the hearty soup is assembled by lading the hot broth over fresh banh pho, a flat rice noodle, topped with sliced beef (traditional), fried tofu, chicken (pho ga), grilled pork or pork belly, and garnished with bean sprouts, Thai basil, lime, sliced chili, and other fragrant foods. The broth gains a unique flavor from a combination of garlic, star anise, clove, and cinnamon.
#BUN BO HUE TEO FULL#
I'm probably the only stand-up comic who on their rider, requires that there be a crib and two quarts of whole milk in the hotel room.Pho is generally made with a broth cooked from beef bones, simmered for as much as a day for full flavor. Some performance artists like to have Veuve Cliquot or a buffet spread in their dressing room. But now it's an adventure for our family. Before, the road used to be this lonely, sad thing that I would dread. I bring her and my husband with me for most of my tour dates since the three of us aren't all together too much on the weekdays. Other than that, I'm always fighting to get more time with my daughter. It's going to be like the sequel to Baby Cobra.
I plan on taping the next special at the end of the year. Hopefully you'll hear more announcements about it in the next coming months.Ī big reason why I've been touring is to work on my new hour. But this one, for many reasons, is a much bigger deal. We've known each other for 12 years and have collaborated on many projects. It's a romantic comedy and we're pretty excited about it. Well, Randall Park and I just finished writing our first feature script for us to star in together. I don't want to look out into the audience, at people's faces, and their eyes looking to the side of me instead of at me, because they get the best view on a giant screen. But for me, I don't think comedy is meant to be performed in venues over 1,500. Most performing artists who can sell tickets would just do one big show, one night at a 6,000 seater. That's why you'll see me do crazy shit like six shows in three nights. The issue for me is that I don't like to perform in venues larger than 1,500. I don't "route." For example, most artists would attach Vancouver and/or Seattle the day before or after a Portland appearance. If you look at my tour schedule, it's pretty unconventional. How have your thoughts about your profession evolved recently? There are not that many women who are willing to put their body out like that, and I don't blame them.
I still sometimes drive 40 minutes away from my house, for 10 minutes of stage time. It requires you physically leaving your house every night to perform in shitty, scary venues.for free.for years. But being good at specifically stand-up is a craft, and you have to work at it constantly.
In my personal life, the women are hands down funnier than the men.
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