Phat Si Ew: With patience and persistence comes perfection

Making Phat Si Ew, Pok Pok Style

Making Phat Si Ew, Pok Pok Style

This is a story about a restaurant empire, an unfulfilling trip to an Asian market, the ensuing trials and tribulations and, finally, a meal worth blogging about.

It all starts with a girl who loves to eat…

I’m usually pretty easy to convince when it comes to dining out. I can be happy eating conveyor-belt sushi or sitting down to a multi-course dinner with wine pairings. However, in a rare show of culinary defiance, I hadn’t been very interested in checking out Sen Yai, Portland’s noodle-based spot by chef/owner Andy Ricker. I have no idea why I wasn’t drawn to it, considering I love his other restaurants immensely, but every time my husband would suggest it, I’d push to go somewhere else.

Finally, last week we joined an out-of-town friend for beers and food industry gossip. After a few pints, it seemed like a perfect time to meander over and eat some Thai food.

In an ironic twist my husband was a bit meh on his entree, but my dinner totally bowled me over. It was nothing crazy or unique, in fact Phat Si Ew is probably right up there with Pad Thai for its ubiquitous placement on all American Thai restaurant menus.

But this rendition was spot-on — it was slightly sweet, smokey from the char on the noodles and the pork was tender and delicious. The thin sprigs of Chinese broccoli added crunch and a touch of bitterness. It was a winner. And that’s not just the beer talking!

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