Wednesday, July 22, 2009

Banh Choux Creme

Banh Choux Creme

Than Brothers, free with entree

I will never get used to sitting down for a big spicy bowl of pho and receiving a cream puff as an appetizer.

I understand why a French pastry is featured in a Vietnamese restaurant (colonialism and confectionery); I understand why Than Brothers uses the "free cream puff" gimmick to stand apart from other pho joints (confectionery and competition). But why do they bring the cream puff first? Do choux and custard really prep your stomach for broth, tripe, and tendons?

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