Café Sua Da

Hello my darlings! I have missed you so. I have to tell you even though I haven’t done anything in months I still have readers which is such a warm fuzzy. <3

To update you on what I’ve been up to. I’m currently running a Pho Restaurant. It sounds weird to say it but I am actually running it, but it’s not without the help and guidance of my dear uncle and aunt. It’s really as if they’ve given me the keys to the car and from time to time they’ll sit in the back seat if need be.

If there are any foodies out there who have the slightest interest in the restaurant business my advice is to look the other way if you can. It is not for the faint of heart. Point blank: the money is good, your social life sucks, but the food and the company are to die for.

A little bit more about the company, Pho 95. We are a family based company with 3 locations and slowly expanding. Our unfinished website is http://www.pho-95.com.

5005 S. Cooper St.
Mansfield, Tx 76017
817-472-7706
2525 E. Arkansas Ln
Arlington, Tx 76067
817-543-2295
5302 East Belknap St.
Haltom City, Tx 76117
817-222-3395

With our first two stores our initial goal was a financial one.  Now with the birth of the 3rd location our focus shifted to an educational perspective. We aim to not only serve quality food but also educate and introduce people to the colorful world of Vietnamese cuisine.

I’ve missed blogging so bad it hurts. I mean, yes it’s such a bitch to take these pictures, edit them, then post them one by one, but as they say in french, c’est un travail passioné. I hope to use this blog as something a reader can touch base with when it comes to Vietnamese food.

Which leads me to my very belated post………

CAFE SUA DA

INGREDIENTS:

  • condensed milk
  • coffee filter (you can buy in any asian grocery market, but really it’s easier to just go to Pho 95)
  • grounded coffee…..(a very good and strong one, Vietnamese coffee is the strongest…..I drink it everyday…….I really shouldn’t)

WHAT TO DO:

It’s actually quite simple. I think what makes people nervous about it is that it looks so complex as there are many parts.

  1. Fill your cup with 2 spoons of condensed milk
  2. Fill the coffee filter with the ground beans and press the filter down hard so that the grounds have a harder time passing through
  3. Put the filter on top of your mug and pour hot water and let it strain through
  4. Stir and pour over ice

Cafe Sua Da means coffee with milk and ice. A lot of Vietnamese places will also have Cafe Den Da (Black coffee with a little bit of granulated sugar) or Cafe Sua Nam (Coffee with condensed milk but without the ice) as options.

I never really understood why it took forever to strain through until someone explained to me that you’re suppose to let it drain while you do something else…..like get dressed or read a paper. It’s more of a Vietnamese leisurely thing. This is hard to explain to an American Starbuckonized customer who has just quickly stopped by to get a Vietnamese coffee togo. Oy vey….

Anyway, here is the amazingly amazing picture sequence of me and my co-workers/friends/bitches (though you can’t really see them) making Cafe Sua Da.


Thanks again for reading guys. Next, week I think I’ll do a post on our famous sandwiches.

Take care,

Christine

 

 

 

 

 

 

One Response to Café Sua Da

  1. So happy to hear all about your new endeavors! I miss our weekly dinners, and think this coffee sounds dangerously sinful.

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