Piggie Update: The Unveiling
After cooking overnight and chillaxin’ in the fridge for a day, Piggie is ready for his spotlight. We couldn’t help but sneak a taste, and of course its straight porky dankness.
The flavor and texture varied greatly depending on what part we tried; so far we’ve tried the snout and jowl sections, but personally I can’t wait til we hit the ear section.
What will we do with this giant roll of porky goodness? Come on in this week to find out!
Piggie Update
It’s smellin’ porky up in the PY kitchen!
After two days of marination, our piggie has finally made its way to the oven, where it has been slow cooking all night long. He’ll need to chill out for a couple days after all that cookin’, so look for our porky friend to hit the menu next week.
CeeRoks also made a mean stock with the skull, which he first roasted in the oven (after an intense staring contest with Chico), so look for this heady brew (badum-ching!) to also make an appearance.
EAT…MORE…PIG…FACE…
CeeRoks has pulled out the stops and decided to roll up his sleeves and get nasty. Getting nasty rolling up some pig head that is. The best way we can describe this is through a preparation called “Porchetta di Testa,” an Italian salume (aka. prepared, salted meat) prep that takes a de-boned, rolled up pig’s head seasoned porchetta-style (with rosemary, lemon and garlic) left to poach and chill that later gets sliced and served.
Clearly, this ain’t Vietnamese eats, but why fault us for wanting to run off a cliff for a minute? To make it PY style, we’ll be deviating from da Classics and seasoning the head with tons o’ginjah, star anise, 5-spice, lemon grass and cilantro. At this moment, Wilbur is chillaxin’ in the fridge getting all kinds of fragrant and waiting for his scented jacuzzi where he’ll be hanging out for the next few hours. Give him 2 days of relaxation and he’ll be ready for super thin slicing and even quicker consumption.
You don’t have to order the porchetta if you need to satiate your cravings for the traditional dishes; we still have the banh mi, goi cuon and banh cuon for you folks. But if you ARE adventurous, CeeRoks will slice some up for you on a platter with fixings and BoBo-T can add it to your banh mi.
Our advice? Live on the wild side…Why not?
So here’s the competition…
We have no clue what to call this “porchetta-ish” dish. Facebook or Tweet us name suggestions and you’ll WIN yourself a PRIZE.
Here Piggie Piggie
It’s no secret that Chef Cee-Roks has a thing with pork. He’s like the pig-whisperer, a porcine magician that brings delicious pork belly and chicharrones to those that enter our humble restaurant.
So when he got wind of a whole pig head nearby, he had to snatch it up. What will he do with this massive, meaty porker? Check back throughout the week to find out!
Hey There, Sweetie
Hey there, Sweetie. You look great today. And I bet you taste delicious.
Don’t flatter yourself, I’m talking to the Sweetbreads.
So you kinda look like brains, and you belong to a family of ingredients comprised of all the squeaky, squiggly, flavor-packed “nasty bits” that only real food-lovers could appreciate. But DAMN, are you tasty.
Whoever decided we should try to cook thymus must have been a little nutty, but good thing they did. With a unique, meaty flavor and tender texture, they work well in a variety of preparations. At PY, we lightly fry them and serve them in a steamed bun, complimented by Cee-Roks’ satay sauce.
And with a name like Sweetbreads, they can’t be that scary, can they?
What the Phuc is a Periwinkle?
While perusing this weeks menu, you may have said to yourself “What the Phuc is a Periwinkle?”
Well, its a marine gastropod mollusk from the Littorinidae family. Wait, you still don’t get it? Ok, fine, its a snail. Before you start picturing escargot drowned in butter and garlic to the point where you don’t taste it anymore, don’t. These briny babies are smaller, our broth is light and spicy, and to savor the flavor you’ll have to grab a toothpick and start digging.
Its worth the effort. The flavor is similar to other shelled marine creatures like clams, and Chef CeeRoks serves them in a lemongrass and chili broth to accent their deliciousness. Sometimes you gotta work for your food, but trust us, its phucin’ worth it.
Saturday Night Noms - Happy Hallow’s Eve Eve… 10.29.11
1 - một
Imperial Rolls = Chả Giò = 7.5
shrimp - pork - crab - greens - herbs
Summer Roll = Gỏi Cuon = 7.5
fresh shrimp - lemongrass chicken - herbs - rice vermicelli - peanut hoisin
Bánh Cuốn = 7.5
dry shrimp rice noodles - ground pork - wood ear mushrooms - pork terrine
Bánh Mi = Cultish Vietnamese Mac Daddy Sammich = 6 (1 pcs)
chicken liver paté - cha lua - pickled veg - chiles - cilantro - cracklins
When Elvis Met ‘Nam = 15
seared foie gras - caramelized banana - peanut butter - jalapeno jelly - nuoc cham caramel - red bean toast
2 - hai
Day Caught Fish Carpaccio = 12
day caught fresh fish - passion fruit - jellyfish - basil flowers - crispy shallot
That’s a Spicy Periwinkle = 8
cape cod periwinkles - lemongrass - chilis
Grilled Beef Salad = Xa Lach Thit Bo = 9.5
grilled hangar steak - cucumber - crispy shallots - nuoc mam - herbs - peanuts - chiles
Good 4 Ur Belly Papaya Salad = Gỏi Du Dủ = 11
green papaya - cherry tomatoes - roasted peanuts
Charred Romaine = 8.5
pineapple - crispy shallots - dry shrimp - scallion - peanuts - chiles
Steak Tartare Saigon Style = Bit Te Ta Ta = 11.5
ginger - scallions - herbs - taro chips
Trick or Treat Shrooms & Crunchy Bits = 9
trumpet royale mushrooms - spiced cola - cinnamon scented crunchy bits
Caramelized Pork Riblets = Suon Heo Rim = 9.5
soy - ginger - scallions - sesame oil
Golden Spicy Chicken Wangs = 8
chile ginger glaze - cilantro - scallions
Crispy Soft Shell Crab Salad = 12
ginger golden delicious apple - pineapple - jalapenos - radish
Lil’ Fishies Salt ‘n Peppa Style = Cá đốI Rang Muoi = 12
whole smelts - salt ‘n pepper seasoning - jalapenos - spicy aioli
Drunken Steamed Mussels = So Hap Xa = 11.5
lemongrass - hefeweizen beer - herb - chiles
3 - ba
Imperial Bun 15
lemongrass chicken - imperial rolls - herbage - rice vermicelli - nuoc cham
Roasty ,Toasty Goodness 22
crispy duck confit - lettuce cups - house pickles - herbs - greens
Crispy Whole Fishy MP
nuoc cham - herbs - scallions - steamed rice
Caramelized Rock Lobstah MP
nuoc mam caramel - chiles - ginger - scallions - steamed rice
SPECIALS TONIGHT:
Stuffed Calamari in Red Curry 17
jumbo lump crab - pork - calamari - purple long bean - wing beans - red curry broth
Viet Steak ‘n Eggs 16
grilled hangar steak - scallions - charred tomatoes - spicy aioli - fried egg - steamed rice
MENU CHANGES DAILY / 18% gratuity included in parties of 6 or more / $10 minimum credit card charge per person
Corkage $15 per bottle or 6-pack beer - limit 2 per party
The consumption of raw or undercooked animal products may increase your risk of food borne illness.
Where We At?
Havin’ trouble finding Phuc Yea? It happens…especially when you’re looking for a restaurant hidden in the back of an empty strip mall, like a glowing beacon of Vietmese dankness. So here it is, the guide to finding Phuc Yea. If you still can’t find us now, we can’t help ya. And don’t yell at LuLu, she’ll break yo face.
We are located in the Ingraham Building at 19 SE 2nd Ave between Flagler and 1st St. Enter thru the side entrance across from the Gusman Center in between the Sprint Store and the Travel Agency (look for the Phuc Yea sign on the sidewalk).
