|Yam Khai Khem: the new egg in town |
I am not a vinegary person, I am an olive oily person. That being said, I am now a changed (drinking vinegar) person per Ping, a Southeast Asian style drinking food restaurant in Old Town although I was initially scared when my lunch buddy, Leslie, insisted we order a round with our mid day meal.
But I couldn't wuss out in front a food writer from the Oregonian.
It turns out drinking vinegars were made for me: not too sweet - allowing the true fruit flavors to shine, with plenty of carbonated water for 200% refreshment - especially when parched by way of a yam khai khem, the house salted duck egg with chilies, cilantro fish sauce, shallots, ginger, Chinese celery and cilantro. And especially when the drinking vinegars are made with rhubarb and raspberry.
The salapao, a thai style steamed bun stuffed with sweet shredded pork and topped with fried shallots was also on the ladies-who-lunch menu. Delicious.
I don't always eat meat, but when I do, I like it shredded. And stuffed into a soft carbohydrate.
It seemed every other person lunching at Ping was munching on yam yais: a thai style green leaf lettuce adorned with peanuts, shrimp, shredded chicken, tofu, hard boiled eggs, cucumber, and bean sprouts laced in a tangy peanut dressing. It could have been because this was the warmest days of the year (hitting 71 degrees). This salad was refreshing and nutritious. Something I could eat every 70+ degree day.
In addition to dining with @lesliecole1, I also sat by this dude. If that's not #winning I don't know what is.
I am excited to return to Ping. Most likely for happy hour and a cocktail spiked drinking vinegar. The rhubarb drinking vinegar, just recently introduced to the menu, is seasonal. Get it while it's (not) hot!
102 NW 4th Ave.
Portland, OR 97209