Showing posts tagged as "phuc yea"
The motto of the week,
“Loads of art to see and tons of things to eat!”
It’s a time when people from all over the world comes to Miami to see works of art and fill their stomachs…With all of the going-ons on the mainland, doesn’t it make a boat load of sense to catch us while you’re here?
So while you’re here, these are our new hours of operation:
The DDA has a shuttle taking folks all over Downtown MIA, Wynwood and Brickell. Don’t want to deal with parking craziness? This may just be the best idea ever!
Click here to check out the shuttle schedule by our friends at the DDA.
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).
We’re talkin’ Banh Cuon, which means “rolled cake” en ingles. But this ain’t no cake; its a rolled noodle containing dried shrimp which we top with a heady mixture of ground pork, wood ear mushroom, and chinese sausage. The finishing touches include bean sprouts, max herbage, and, of course, nuoc cham.
This dish ain’t for everyone… those looking for a bowl of pasta need not apply. These noodles are delicate, spongy, and flavorful, and this dish is about hitting all the Viet flavors, not about carbo-loading for a 10K.
Chef Timon from Sugarcane called them “Fire!” and Frod provided quite the description on his blog. Take it away Frodnesor:
“It features chewy rice flour crepes, rolled jelly-roll style, and in this iteration, topped with a cornucopia of ingredients: bits of roast pork, shreds of wood ear mushrooms, fresh bean sprouts, crispy fried shallots, nubs of salty pork terrine, a spray of fresh cilantro and mint, all anchored by a deceptively light-hued sauce rich with the potent umami blast of nước mắm, or Vietnamese fish sauce. Every bite makes a play to different taste receptors, hitting multiple notes at once, but ultimately achieving balance. It was a great dish.”
So if you wanna enjoy this traditional dish, come on it and get ya some noodles.
Phuc Yea! Cru here…
6 Weeks down and 6 to go.
If you still haven’t been into Phuc Yea!, let us break it down for you again. Phuc Yea! is Miami’s 1st Vietnamese pop-up restaurant. So what is a pop-up?
1. It’s a temporary restaurant in someone else’s space - We’ve taken over Crown Bistro’s space during their off time, and we’re doing it for about 3 months;
2. It’s not an underground dining society - Miami’s got a couple great dining societies: groups that get together for a set price dinner, typically about once a month. What we do is totally different; we have created a fully-realized concept that could be opened as a traditional restaurant; stay tuned though, dinners will be coming;
3. The Future of Phuc Yea is up to you - We opened Phuc Yea to realize our collective dream of creating a Vietnamese restaurant, and to see if Miami would be into our brand of “modern-traditional” Viet cuisine. Who knows what the future holds for Phuc Yea, but enjoy it while you can, and if you have ideas for the evolution of our concept let us know!
Now that you know what a pop-up is, be sure to get here soon. CeeRoks, our head chef, only has six more weeks to bring you the MIA’s dankest Viet-Noms. Any clue as to what Viet-Noms are? They are Vietnamese eats you put in your mouth and go “nom-nom-nom,” the sound we all make when we chew. So check out some of the food porn we’ve put out and chew on it til you get here.
Looking forward to feeding you soon.
BoBo-T here, and I’m about to learn you some Vietnamese, Phuc Yea style. Clearly Vietnamese is super-easy, all you need to learn is a bunch of different tones, signals, diphthongs, and offglides… hmmmm maybe it’s not so easy. Whatevs, check out these essential Vietnamese phrases to get you started:
This food is super-dank: Các món ăn này là siêu ẩm
The cooks at Phuc Yea are sexy: Các đầu bếp tại Phúc Phải là sexy
Thank you pigs for having such delicious ears: Cảm ơn bạn lợn để có tai ngon
Holy balls, there’s foie on my banh mi: Bóng thánh thiện, có Foie trên bánh mì của tôi
More fish sauce!: Xem thêm nước mắm!
What up peoples?
We are T minus 2 days prior to our “official” opening date… September 8th for those of you who don’t want to do math.
Parking in the DT gets kind of hectic during the daytime hours, so it’s a blessing we’re just doing the PM thang.
Thankfully, there is a ton of street parking at night; according to the DDA, there is a surplus of night time parking. So this is the deal…
Park on either Southeast First street or Flagler; and make sure you check the meter! Each block’s meter ends at a different time. The meter reader warned me cuz some are free after 6p, some at midnight and some at 2am. 7 days a week, so none of this FREE business on holidays. We promise you’ll get a ticket; LuLu got one yesterday.
*** Bomb Ass Tip ***
Check Flagler first! If you get lucky, the MPA offers “Free Flagler Parking for everyone on Flagler Street from Biscayne Boulevard to 1st Avenue. Available 6pm - 7 am.”
If you feel inclined to park in a lot. The closest lot is:
Convention Center Garage (Garage 4)
100 SE 2nd ST
Miami, FL 33131
Parking Hours: M-Sun (Open 24 hours)
Have more questions, check: http://www.downtownmiami.com/index.asp?sid=11
Phuc Yea Cru, we out…
LuLu Bang here. We started working in the back yesterday after toiling and hasselin’ with FOH shopping and messing around in IKEA. First task at hand was none other than Cha Gio and Hoanh Thanh duty.
I don’t know if you know this, but home cook recipes are totally different than restaurant recipes. Mamma Tran hooked it up with the originals, but CeeRoks needed to soup them up some and tweak em here and there. Ma T was needed on the scene to make sure our recipes were up to snuff and we didn’t jack her shit up.
Check out the assembly line we got going last night. The formula for Cha Gio success… Shrimp + Pork + Crab + FISH SAUSSS + sum of that good stuff = DANKNESS
In the end, Mamma Tran gave her stamp of approval to the Cha Gio. The wontons? Application still pending.
1 - một
Mini Grand Puba = Bánh Mì = 6.5 (2 pcs)
roasted pork - cha lua - pickled veg - mayo - chiles - cilantro - cracklins
Imperial Rolls = Chả Giò = 6
crab - shrimp - pork - greens - herbs
Rice Paper “Loosies” = Bò Bía = 6
jicama - carrots - chinese sausage - shrimp - hoisin sauce
Viet Cowboy Snack = Thịt Bò Kho = 6
beef jerky - scallions - toasted sesame seeds
Oodles of Noodles = Bánh Cuốn = 7.5
rice noodles - roast pork - wood ear mushrooms - bean sprouts - pork terrine
Homemade Assorted Pickles = 7
shroom medley - daikon /carrot - bean sprouts - bok choy
2 – hai
Drunken Steamed Mussels = So Hap Xa = 10.5
lemongrass - hefeweizen beer - herb - chiles
Fish ‘n Chips = Ca Com Chien Don = 11
smelts - jalapenos - homemade potato chips - lemon aioli
Good 4 Ur Belly Papaya Salad = Gỏi Du Dủ = 9.5
roasted pork - cherry tomatoes - roasted peanuts shrimp chips
Sweet ‘n Sour Chicharrones = Heo Xào Chua Ngọt = 9
crispy pork belly - pineapples - pickled onions - red bell peppers
Caramelized Pork Riblets = Suon Heo Rim = 9
soy - ginger - scallions - sesame oil
Crispy Pig Ear Salad = 8
watermelon - jalapenos - radish - herb salad
Nam Style Charcuterie = 12
chef’s selection of meats - homemade pickles - spicy mustard - crusty baguette
Foie Gras au Torchon = 14
roasted rice powder - caramelized bananas - coconut tapioca
3 - ba
Mama’s Wonton Soup = 14
shrimp dumplings - roasted pork - egg noodles - herbs
Roasty, Toasty Goodness
Char Sui Roasted Pork = 16
Crispy Duck Confit = 22
Whole Fried Snapper = MP
served w/ bibb lettuce - steamed rice - house pickles - herbs - greens
General Tran’s Arroz = 12
grampa’s rice - chinese sausage - roasted pork - egg - bean sprouts - dried shrimp
4 - Sweet Stuff = 4
coconut - dragon fruit - okinawa sweet potato - sesame brittle
fruity flavors change weekly