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Sep 24, 2018







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Trumin Nguyen. Photo by Matt Ingersoll.




Summer salad

Courtesy of Trumin Nguyen of Buba Noodle Bar in Manchester
2 ounces sugar
1 ounce tamarind sauce
White cabbage
Red cabbage
Shredded carrots or daikon
Cilantro
Onions
Mix the sugar and tamarind sauce well together. Slice the white cabbage and red cabbage (with about one handful of each per serving). Add a half handful of carrot and a pinch of onions into the bowl and mix together. Garnish with cilantro on the top.




With Trumin Nguyen
In The Kitchen

08/22/18



 Trumin Nguyen of Manchester is the owner of Buba Noodle Bar (36 Lowell St., Manchester, 935-7864, facebook.com/bubanoodlebar), a new Vietnamese restaurant that opened its doors on July 26 in the former space of the Gale Motor Co. Eatery. Nguyen came to the United States from Vietnam about 10 years ago, but he has been cooking since he was a child. He even worked for his aunt at her Vietnamese restaurant, Thanh Thanh 2, in Portland Maine, for a time before coming to the Granite State to open Buba Noodle Bar (“Buba” stands for “Be Unique, Be Authentic”). Buba Noodle Bar features a menu of traditional Vietnamese dishes like beef, chicken, seafood and vegetable pho, as well as bao buns, vegetable dumplings, raw beef salad, tofu spring rolls, shrimp lemongrass stir-fry and more. Nguyen’s signature dish, the Buba Noodle bowl, features pork belly, bean sprouts, herbs, carrot, mint and a homemade barbecue sauce, with options to replace the pork with chicken or shrimp.

 
What is your must-have kitchen item?
A meat slicer. In order to cut the perfect piece of rare steak in our beef soup or our raw beef salad, you’ve got to have a slicer. You can’t use a kitchen knife.
 
What would you have for your last meal?
Beef pho. I eat that every day.
 
What is your favorite local restaurant?
I like Mint Bistro [in Manchester].
 
What celebrity would you like to see eating in your restaurant?
I would have liked to have seen Anthony Bourdain. He had been to Vietnam many times … and he brought a lot of different cultures together, which is something I want to provide as well. Luke Nguyen, too. He’s a Vietnamese-Australian master chef. He’s got a really good restaurant in Sydney.
 
What is your favorite thing on your menu?
My favorite appetizer is probably our raw beef salad, or our crispy squid, which is also really good. And our pho, of course.
 
What is the biggest food trend in New Hampshire right now?
People nowadays focus on healthy food, and southern Asian cuisines are especially popular. Vietnamese and Thai [cuisines] use a lot of herbs. We use two key ingredients, which are ginger and lemongrass. Both of those are really good for your health, and also really tasty. We use a lot of ginger in our beef and our chicken broths to get that natural spice.
 
What is your favorite thing to cook at home?
Usually we make a rice, some green vegetable soup and some calamari fish or some pork.  
 
— Matt Ingersoll 





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