I guarantee that you will have input that I haven’t considered before so I’m reaching out for your thoughts and suggestions.
Over the years it became clear to me that comforts of a saucy stew of whatever heritage it comes from has a very high place in my personal preferences. Just recently I figured out this leaning but have been unconsciously seeking out these foods from a variety of origins including Ethiopian, Thai, Indian/Bangladesh, French, Colombian, Persian, Italian etc
So what are some places you enjoy in LA particularly with satisfying stew to soak up with your flat bread or rice/potato/pasta? Country style or elevated appreciated but portion size is part of the satisfaction.
While this is almost certainly not the best bo kho in Little Saigon, I would argue Song Long is an “essential” Little Saigon restaurant serving a dying style of French-Vietnamese food.
Song Long is legit. I’ve had many a good meal there…and they have garlicky escargot to go with their bread. It’s a shame that that style of cuisine/cooking isn’t popular amongst the new set of restaurants opening in Little Saigon.
the korean chicken stew served over sweet potato noodles (and i STILL can’t remember the name of the place but @J_L will) is awfully good. i started using those noodles with various braises at home. but not the following:
braised chicken (preferably dark meat) with shiitake mushrooms & oyster sauce isn’t technically a stew but it’s awfully easy to make and you can go to town on the rice bowl with some of that.
I know what you mean. Cassoulet is right up at the top of my favorite dishes. Since I know you cook here is Kenji’s version, Traditional French Cassoulet Recipe. I made it not too long ago, and added some duck confit as well as the chicken. Fantastic, but not visually intersting (my picture of it sucked).
Recently I have been obsessed by this Chicken Stew Dish at Northern Cafe in Gardena (Although I think they make it at their other locations. On the menu it’s simply called Chicken with Sliced Noodle. It’s a HUGE portion and lots of dark meat chicken, potatoes, Bell Peppers and Onions. They don’t serve it with a TON of noodles, but they do add that perfect bit of chew to the dish.
