Ms Tea’s Bento

This week I ordered takeout for myself and two co-workers from a relatively new Taiwanese restaurant for the first time, after seeing some photos of the food on The Orlando Foodie Forum presented by Tasty Chomps, the main reason I haven’t deleted my Facebook account. Ms Tea’s Bento (https://msteasbento.business.site/) opened last year, then closed for six months due to the COVID-19 pandemic, and only recently reopened at the beginning of September. The restaurant and teahouse is located in a shopping plaza on East Colonial Drive between Dean and Rouse Roads, easily accessible via the 417 or 408 and not far from busy Alafaya Trail.

It’s a cute little cafe, very warm and welcoming with simple decor (lots of tea, lots of cats), and I was welcomed by the sweetest woman who had my order all ready when I showed up. They have a menu on the website, but I thought it would be convenient for my readers to scan and share the menu here:

I mentioned it was my first time in, and I was so excited to try everything. The lady offered to make me a tea drink for free, because it was my first visit, which was so sweet and generous. I was almost ready to get a black milk tea, but I saw they had a sign in the window offering Yakult beverages, made with a popular Japanese probiotic drink, similar to sweet, thin yogurt with a subtle citrus taste. I asked about the Yakult, and she ended up making me a beautiful pink iced hibiscus tea drink with Yakult added to it, the way you would normally add milk. It was really light, sweet, and refreshing.


I also picked up an iced coffee for my co-worker ($3.75), which was shaken up with some sweetened condensed milk, like Vietnamese cà phê sữa đá. It looked and smelled delicious, and she seemed to love it. My longtime readers know I’m not a big coffee drinker, but I do make an exception for Vietnamese iced coffee.

So this is the chicken teriyaki bento box my one co-worker ordered, with steamed rice and vegetables ($9.50). I appreciated that all the meals came in recyclable, dishwasher-safe, microwave-safe plastic containers with lids that snap into place. That’s always nice to see, especially because I clean and reuse all those kinds of containers. Those are so much better than styrofoam or those flimsy, fragile folded paper takeout boxes.

My other co-worker loves takoyaki, crispy fried fritters made with octopus, a popular Japanese street food. She wanted to try Ms. Tea’s takoyaki ($5.99), and seemed to really like them. I believe they came garnished with thin bonito (fish) flakes and Japanese mayo.


I couldn’t decide between two dishes, and she was also interested in one of the two I wanted, so I suggested we split one of them, knowing her takoyaki wouldn’t be a large order. We split the spicy pork dry noodles ($8.95), which were nice, thick udon-like noodles with ground pork and julienned cucumber, very similar to dan dan noodles I’ve enjoyed before at Chuan Lu Garden. It also came topped with an egg fried to a perfect over-medium with a runny yolk that added richness, and fresh cilantro.

The other dish I wanted to try was the pork stew rice bowl ($7.50), which included braised pork belly in a rich brown sauce over steamed white rice, with still-crispy celery sticks, some tangy diced preserved vegetables (near the top), and half of a “tea boiled egg,” which was one of the things that drew me to try this dish. I think those lighter diced cubes at the bottom were fried tofu, which I definitely wasn’t expecting, but I could be wrong., since I almost never eat tofu. Saboscrivnerinos, please weight in and set me right!


Finally, I couldn’t resist trying the sweet butter/condensed milk toast ($4.25), which sounded like a rich, delightful dessert. I love buttered toast, from Waffle House breakfasts to every kind of garlic bread with barbecue or Italian food. And I love sweetened condensed milk with anything, from coffee to fruit to Cuban tres leches. To me, plain ol’ sweetened condensed milk is a more satisfying dessert than many kinds of cookies, cakes, and ice cream!

I didn’t know exactly what to expect, but it ended up being ONE large, thick slice of bread, very lightly toasted, and soaked with butter and condensed milk. I didn’t share this one, even though I realized about halfway through that it was scored into several smaller squares to be easily divided and shared. I ordered it for myself, so I had no compunction about enjoying it all myself.

I enjoyed everything I tasted on my first trip to Ms. Tea’s Bento, and I definitely plan to return and try more dishes and drinks. It’s one of Orlando’s hidden gems in that sun-baked industrial stretch of East Colonial Drive between the 417 and Alafaya, and it’s easy to miss. But when the sun is beating down and you want pull over for a cold, tasty beverage, or you’re hungry for something unfussy and possibly unfamiliar, it’s one more delicious destination in East Orlando and a casual, affordable alternative to the chain restaurants that proliferate out around UCF and Waterford Lakes.

Itamae Densho

I just recently learned about the existence of Itamae Densho (https://itamae-densho.square.site/), a Japanese restaurant affiliated with local favorite (and Saboscrivner favorite) Swine & Sons inside The Local Butcher & Market, a gourmet butcher shop and market in Winter Park.  Local chef Denni Cha set up there a week ago, creating beautiful donburi, bowls of sushi-seasoned rice topped with stunningly gorgeous arrays of raw fish, fresh and pickled vegetables, actual flowers, and so much more.  I’m a huge fan of poke and sushi, but I’m used to very casual build-your-own poke bowl places, and I’ve never done a full-on omakase dinner experience.  So even though these donburi look almost too pretty to eat, I wanted to destroy something beautiful.

I placed my online order on the above website late last night and paid in advance with my credit card.  The automated e-mail told me my order would be ready after 5:50 PM today, and since I grew up in a home where “Early is on time and on time is late,” I was there right on the dot.  I met Denni, who said they would just need some time to assemble everything so it would be at its freshest, and I appreciated that he didn’t have it already made, sitting there waiting for me.  I was out the door with three bowls packed in recyclable, dishwasher-safe, microwave-safe containers in about ten minutes.

This is the Salmon Oyako donburi ($16) that my wife ate most of.  The website describes it as including “Wild King Salmon Tataki, House Cured Salmon Roe, fresh and pickled veggies, served over sushi rice.”20200711_182329

Note the little yellow flowers and the beautiful green romanesco cauliflower, which has fascinating fractal patterns.  It looks like sci-fi food, and I always remember Rey actually eating some in Star Wars Episode VII: The Force Awakens.  The salmon roe popped lightly in our mouths like delicate, salty, fishy bubbles, and the salmon was incredibly fresh.

This was the “Tuna x Tuna” donburi ($15), with “Tuna Sashimi, Tuna, Densho-Style Tuna, Yuzu-Kosho Aiolo, Tobiko, fresh and pickled veggies, served over sushi rice.”20200711_182309

I love tuna, so I was in tuna heaven with this one.  I also liked the seaweed salad, which had a nice crunch and a subtle saltiness from soy sauce.  The leafy green surrounding the roe in the above photo had an interesting bitter taste.  But those thin slices of pepper are serrano peppers with the seeds and ribs intact, so they are no joke.  I’m used to jalapeños, which are further down the Scoville scale, heat-wise.  Plus, I usually remove the seeds and ribs when I prepare jalapeños at home, always while wearing disposable gloves (a lesson learned the hard way, after one horrific incident I won’t go into in this space, in mixed company).  Anyway, before too long, we were like a couple of kids: her picking out the serrano slices for me, and me picking the tiny flowers off with my chopsticks for her.  (I don’t think they added much in the way of flavor, but damn, were they cute!)

And this was the Densho-Style chirashi donburi ($18), with “Chef’s Selection of sashimi grade fish with various garnished flavor profiles, house-cured salmon roe, unagi, fresh and pickled veggies, served over sushi rice.”
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Aside from tuna, salmon, and the roe, I think I recognized hamachi (yellowtail) in this bowl, plus more of the other ingredients.  The sushi rice was excellent, and even my wife, who normally doesn’t like the sweet rice vinegar flavor in sushi rice, enjoyed it.  My wife was the first one to discover that all three bowls had crispy fried onions near the bottom, underneath the rice.  She doesn’t normally like onions at all, but she enjoyed what these brought to the table.  As for me, I love onions, so I was very content.

I’m sure there is a grand tradition of this beautiful presentation in Japanese cuisine, but we usually don’t go to those high-end sushi restaurants.  However, my wife and I were both reminded of the award-winning restaurant Noma, in Copenhagen, Denmark.  No, we’ve never been there either, but it has been featured in many food and travel shows, including the late, great Anthony Bourdain’s Parts Unknown and No Reservations, David Chang’s Ugly Delicious, and Phil Rosenthal’s Somebody Feed Phil.  Those are all awesome shows that any Saboscrivner reader would love, if you don’t already.  Noma’s chef, René Redzepi, prepares these picturesque plates of fancy food that look like tiny terrariums, or dioramas for fairies and elves to live in.  He uses lots of edible flowers and plants to build a little scene, and that’s what Denni Cha’s lovely donburi bowls made us think of.  As long as he’s set up at The Local Butcher & Market, preparing these dishes on Tuesdays, Wednesdays, Saturdays, and Sundays, I encourage all of you to place some preorders on his website.  But do it early, because I have a feeling he may only make so many of these every day, and you don’t want to miss out.

Mei’s Kitchen

Mei’s Kitchen (https://www.meiskitchenorlando.com/) is a brand-new Taiwanese restaurant that opened less than a month ago in East Orlando, in the Publix plaza on University Drive and Dean Road, right off State Road 417.  It is two doors down from another restaurant I discovered and reviewed this year, Mark’s Jamaican Bar & Grill.  So if you ever can’t decide between Jamaican and Taiwanese food (a situation that most people may never find themselves in, but I have a feeling I will often), this is the place to go.

As usual, friends on The Orlando Foodie Forum presented by Tasty Chomps on Facebook were even quicker to discover Mei’s Kitchen, and have been posting tantalizing photos and singing its praises for the last two or three weeks.  I have been wanting to make it over there, and finally made it on Memorial Day, a rare Monday off work.  I called in our takeout order as I was leaving the house, hopped on the 417, stopped into Publix for a few groceries, and my order was ready and bagged up when I got to Mei’s, about 20 minutes after making the call.

It’s a large and beautiful dining room in the unassuming shopping center, which they spent months completely refurbishing after the previous tenant, Chinese restaurant Pu Yi, closed.  Sadly, the dining room was empty, but I was there before 5:00 PM on a Monday, Mei’s is still less than a month old and doesn’t seem to have much word of mouth yet, and of course there are COVID-19 concerns.  I don’t plan to resume dining in restaurants anytime soon, but I’m still happy to order takeout to support locally-owned establishments, and I tip like I’m taking up one of their tables.  And now for the word of mouth — I’m here to tell you that the food was terrific and a terrific bargain, and they could really use your business.

I had been dying to try the Taiwanese beef noodle soup ($10.95), and it ended up being one of the most delicious and satisfying noodle soups I’ve ever had.  I was grateful they packed the broth (with beef) and the noodles (with finely-chopped cilantro and what I believe are pickled mustard greens) separately, so the noodles didn’t become a soggy, gloopy mess on my drive home.DSC03170

I poured some of the broth and all of the beef into the noodle container with enough room to mix it around, and I still had lots of broth left over (which I’ll add my own noodles to).  The beef was very tender, and I’m pretty sure it was brisket — one of my favorite cuts of beef.DSC03172

It was so satisfying, and not nearly as salty as I expected.  I’ve had countless bowls of pho, and I’ve finally started wading into the world of “fancy” (non-instant) ramen, but nothing could have prepared me for the perfection of Taiwanese beef noodle soup.  Of course, as a librarian and a nerd, I had to research it further, and I found this Grub Street article that lists the best Taiwanese beef noodle soup locations in New York, with more background about the ingredients and cooking processes that make it so unique and special.  The article says “[m]any consider it to be the national dish of Taiwan,” and I can see why!DSC03173

The Taiwanese sausage fried rice ($7.95) wasn’t that different from other fried rice dishes I’ve enjoyed in the past, but its hard to go wrong with fried rice.  I love lap cheong (AKA lạp xưởng in Vietnamese), dried Chinese pork sausage that is chewy and slightly sweet.  It is one of my favorite ingredients in fried rice, and one that doesn’t get included often enough.  This version of the dish wasn’t overly greasy or salty, and the rice had a nice chewiness to it.  It was loaded with scrambled eggs, peas, and diced onion and carrot, in addition to the sausage.

We ordered so much food, I put the fried rice away after a tiny taste, only to devour it the following day after stirring in a little Lao Gan Ma Spicy Chili Crisp, a versatile Szechuan condiment you can find any any Asian market.  But here it is, pre-spicy chili crisping:
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I hadn’t had softshell crabs in a long time, so I was happy to see a salt and pepper soft shell crab appetizer on the menu — two crispy fried crabs for $7.95.  They were both bisected down the middle and came with a generous helping of delicious spicy mayo, which I love on sushi (and almost anything else) way more than I should.  These weren’t greasy either, which is always a nice surprise.DSC03168

Here’s a close-up of the fried crabs.  I really appreciated that Mei’s uses those plastic takeout containers with plastic lids that snap into place.  They are recyclable and dishwasher-safe, so we always clean and save these.  They are perfect for food storage beyond their original use.  DSC03169

But wait, we aren’t done yet!  My wife usually likes fluffy bao buns, so we ordered all three varieties of bao for her, not even realizing Mei’s Kitchen includes two bao in each order!  We were expecting one of each kind of bao, so that was a nice surprise.

So we got traditional gua bao with braised pork belly, garnished with fresh cilantro, pickled mustard greens, and crushed roasted peanuts ($2.95 for two):
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Fried pork belly bao with shredded cucumber and sesame seed dressing ($3.50 for two):
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And fried shrimp bao with avocado and more of that spicy mayo ($3.95 for two):
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As you can see, the bao came in regular styrofoam boxes.

It was a quite a feast that yielded plenty of leftovers, and this was actually our first time having Taiwanese food.  If you like Chinese, you’ll love Taiwanese!  I wish Mei’s Kitchen well.  Most of Orlando’s best Chinese restaurants are all the way out on Colonial Drive (Peter’s Kitchen, Taste of Chengdu, Chuan Lu Garden), so this is somewhat closer to home.  The food is excellent, the portions are generous, the dining room is new and nice, and the prices are extremely reasonable, so here’s that word of mouth Mei’s could definitely use.  Give them a chance, and you won’t be sorry.  I’d definitely recommend everything we tried, and they have a whole lot more to choose from as well.

Lechonera El Barrio

Maybe the best lunch value to be found in the Orlando area is at Lechonera El Barrio (https://www.facebook.com/Lechonera-El-Barrio-Restaurant-1519366968315699/), a small, modest cafeteria on Semoran Boulevard, located at 435 North Semoran, on the east side, between East Colonial Drive and State Road 408.  They serve huge, hearty, heaping helpings of heavy Puerto Rican, Dominican, and Cuban food at extremely low prices — perfect to pop into for a quick lunch to go, that can usually be turned into two or even three meals.  There are a few tables there, but I’ve never lingered.  It’s so close to work, I’m usually in and out, often picking up additional food for other co-workers to turn them into enduring fans of the place.  Even President Obama ate there, during a visit to Orlando for his 2012 campaign, and there is a photo on the wall to prove it, alongside several other (much) lower-profile celebrity guests.

Whether you’re eating in or taking out, food is served in styrofoam to-go boxes, with a medium costing $5 or a large costing $8.  I usually spring for the large, just because the leftovers heat up well, and I know my leftovers will never go to waste.  I never understand people who let their leftovers rot in our tiny break room fridge at work, or worse yet, “forget about them” at home.  To me, ignoring your restaurant leftovers is the equivalent of having a night of steamy romance and passion with a very hot partner of your preferred gender, but losing all interest in seeing them again for another tryst the following day.  WHY WOULD ANYONE DO THAT?  But I digress.

First, you start out choosing your rice for the foundation of your giant food box: white (which is always more tender, fluffy, and buttery than the white rice I make at home in a rice cooker), yellow (even more buttery) with gandules (pigeon peas), or moros (white rice mixed with black beans; you’ll never be morose if you try it).
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I always try to time my rare visits for Fridays, because I know that’s when they’ll serve paella-style yellow rice mixed with seafood — bits of fish, shrimp with tails on, and even small bay scallops and mussels still in the shell, all stewed together with red bell peppers and peas.  That’s what I always go for.  Pardon the blurriness of this photo, taken through glass.  dsc02654.jpg

Then you can choose black or red beans, and while I like black beans (good Miami boy that I am), I almost always choose red beans, because they were never an option at the Cuban restaurants I grew up going to, and I like them even more.  I usually opt for my beans on the side in a separate container, even though I often pour them over my rice once I reach my final destination (usually our sad little break room at work, although I guess I made it sound more ominous than that).  You choose an entree after that, and then a side, which may include boiled yucca, tostones (crispy fried slices of unripe plantains), or maduros (sweet and sticky fried ripe plantains, one of my favorite foods in the world).

Entree choices include quartered or halved roasted rotisserie chickens marinated in garlicky mojo criollo, pernil (tender roast pork, often with delicious crispy bits of skin attached), pepper steak, costillas (ribs), and different stewed beef, chicken, pork, and even fish dishes.  Most people I know opt for white meat chicken, which occasionally disappoints due to sitting out a little too long and being dry.  I have much better luck with dark meat, but I rarely order the chicken here.  Pernil pork is almost always awesome, and I always ask (in my best awful Spanish) for pieces of that crispy skin.  I think once they had rabos (stewed oxtails), and I was in heaven, because I always love oxtail, whether it’s in Jamaican, Latin, or Asian recipes.
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But on my most recent visit, I was craving pastelon, a dish that’s kind of like Puerto Rican lasagna: layers of sweet plantains and seasoned ground beef, topped with a bechamel sauce and white cheese (mozzarella?), then baked into a casserole and served in large slices the size of Rubik’s cubes.  I got my pastelon with a large order of seafood paella rice, red beans on the side, and maduros, so I ended up with plantains and more plantains, and definitely engaged in some carb-loading.  It was a ton of delicious food for only $8.  DSC02658

Because I try to be a stand-up guy, on my way out the door, I asked three co-workers if they wanted anything, and two actually did.  Someone wanted a Cuban sandwich, which I was pleased to see they used the fresh pernil pork in, before pressing it on a sandwich press with the usual ham, Swiss cheese, mustard, and pickles.  It was a nice-sized sandwich for only $5, and I guarantee the pork was a lot fresher and higher-quality than it would be at lots of places that specialize in Cubanos.dsc02655.jpg

My other colleague asked for “mofongo and chicken,” and I failed to press for additional details, in my haste.  The mofongo — a mountain of mashed plantains mixed up with bits of chicharrones (pork fat and skin), garlic, and other seasonings — was prepared to order, so that took about ten minutes.  They served it with what looked like a quarter of the rotisserie chicken, most likely white meat, and only charged $6 for all of that!  I will now admit I’ve only ever had mofongo once, at a different restaurant, and wasn’t blown away.dsc02657.jpg

But our Friday only improved from there, because when I brought our food back to work, we did what I always hope my dining companions will want to do — we shared everything.  I got to sample the super-solid Cuban sandwich as well as the mofongo, which was much better from Lechonera El Barrio, helped immensely by pungent, vinegary, almost creamy, ridiculously good garlic sauce.  My one colleague who requested the mofongo joked that it’s pretty much an excuse to eat the garlic sauce, and I can totally see where she’s coming from with that.  Make sure you ask for it.  I’m going to request it from now on, even if I don’t order mofongo!  I also shared my pastelon, which seemed to go over well, and both ladies were brave enough to sample the morcilla sausage I asked for on the side, and seemed to like that too.

Morcilla is rich and savory blood sausage with a nice crispy casing and an interesting — but not unpleasant — gritty-but-soft texture.  Here it is in my little sampler with mofongo and part of the Cuban sandwich:dsc02659.jpg

Some foodies joke that they don’t always want to share their favorite spots because then everyone will go to them, but as a librarian, a nerd, and your friendly neighborhood Saboscrivner, I’m all about sharing information — and also sharing the love.  This is a small, locally-owned business you may have driven by dozens or hundreds of times and never thought to stop there.  You may be intimidated to go there if you don’t speak much Spanish.  (My Spanish is laughably bad, but I understand it much better than I can speak it, and I’m always able to end up with what I want by pointing, smiling, and nodding, when all else fails.)  They don’t even have a website or a menu online.  But Lechonera El Barrio is another one of those hidden treasures in Orlando.  It is not upscale, romantic, or hipster-cool.  It isn’t deconstructing, reinventing, or challenging cuisine.  It’s a cafeteria, and a very good one at that.  What it lacks in ambiance, it more than makes up for in value, quantity, and quality.  This is simple, tasty food, and you get so much of it.  Plus, you can be out the door quickly with enough food for two or three meals, for under $10.  That is a rare and wonderful thing.

Pho 88

Well, before it got hot in Orlando again, it was remarkably chilly for a little while there.  I look forward to those brief blasts of winter all year, every year.  I’ve lived in Florida my whole life, which I guess makes me a true Florida Man.  I hate our humid, oppressive, sticky summers and eagerly anticipate the few weeks a year where we can walk outside, eat outside, and see the one coat or jacket everyone owns.  We don’t have to shovel snow or drive on icy roads, so our cold is a novelty, and we know it won’t last.

Winter is also perfect soup weather, and there are few soups finer than phở, the Vietnamese noodle soup that so many Orlando restaurants have perfected.  I have yet to get into the trend of fancy bowls of ramen, after so many years of subsisting on seven-for-$1 bricks of instant ramen noodles.  On the other hand, pho (which I was taught to pronounce “fuh,” although I hear “foe” all the time) is so warm and rich and hearty that it is a welcome meal year-round, not too heavy or hot to enjoy in warmer months.  But nothing beats a steaming bowl in 40-degree winter weather.

Slow-simmered broth is flavored with spices including cinnamon and star anise, and it includes rice vermicelli and different cuts of meat.  Thin slices of rare beef eye round are the most common, but other bowls of pho may also include beef brisket or flank steak, chewy beef meatballs (completely different from the meatballs you’d get with spaghetti or in a sub), tendon, and tripe.  Pho usually contains paper-thin slices of onion and diced green onions as well.  Then lucky diners can continue to customize their pho with sprigs of fresh Thai basil, bean sprouts (I’ve never been a fan, sorry), fresh slices of jalapeno peppers, and fresh lime wedges, which come on a separate plate.  Hoisin sauce, sriracha, and sambal oelek (chili garlic sauce) are common condiments that are always available on Vietnamese restaurant tables.  No two bowls of pho end up alike, which is part of its charm.

Anyway, we are very lucky to have a large Vietnamese population in Orlando, and plenty of delicious Vietnamese restaurants to choose from, mostly centered in the Mills 50 district near downtown.  I’ve tried most of them at least once, but I always return to two favorites: Saigon Noodle and Grill or the subject of this review, Pho 88 (http://www.pho88orlando.com/).  My wife and I had our first date at yet another local Vietnamese restaurant, Lac Viet, but we’ve been going to Pho 88 for many years.  Located on Mills Avenue, just north of busy Colonial Drive in the heart of our foodie-friendly Mills 50 district, Pho 88 also has more parking than a lot of the other nearby restaurants, which is one more reason we end up there as often as we do.  Not only do we like it a lot and seek it out, it often becomes our fallback choice when we can’t park near anywhere else.

This review is based on our two most recent visits to Pho 88.  My wife tends to crave pho even more often than I do, and during our most recent cold snap, she demanded it two nights in a row.  So like a good husband, we went two nights in a row!

The first night, we both ordered pho.  She likes the simple pho tai, with thin-sliced rare beef eye round.  I prefer the pho dặc biệt combination with the rare beef slices plus fatty brisket, well-done flank steak, dense and chewy meatballs, and soft, chewy, rich tendon.  Tendon and book tripe almost always come together, and while I must admit the texture of tripe doesn’t do much for me, I never ask them to hold it.  Here is my bowl, after I tore up several basil leaves and added them in.  These are HUGE bowls, by the way.  20181129_185826_resized

Instagram-hip foodies love to get the shot of pulling perfect noodles out of a perfect bowl of pho.  Most of you are already acquainted with the limitations of my phone camera, so apologies in advance for this action shot:
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On our second visit the next evening, my wife ordered her favorite pho tai again, but I decided to switch it up and get something spicy for the chilly night: a different kind of noodle soup called bún bò huế.  It contains thicker rice noodles than the vermicelli in pho, pork roll (similar to bologna, but chewier and cut thicker), well-done flank steak, lemongrass, and white and green onion in a rich, spicy, orangey-red broth.  It cleared up my sinuses and warmed my body from head to toe.20181130_184243_resized

Bun bo hue action shot:20181130_184359_resized

I am also a fan of banh mi sandwiches, which demonstrate the French influence in Vietnamese cuisine.  Served on a crusty baguette, my favorite banh mi includes a variety of pork-based cold cuts and is served with a spread of butter and liver pate on each side of the roll, cool, shredded pickled carrot and daikon radish, refreshing sprigs of fresh cilantro, and spicy slices of fresh (never jarred) jalapeno peppers.  Best of all, these sandwiches are usually quite cheap, often $4 or $5.  Pho 88 is one of the few Orlando Vietnamese restaurants that serves banh mi as well as pho, so I’ll often order a banh mi as an appetizer, devour half there, and save the other half for later.  I did NOT order a banh mi with my soup two nights in a row, just that first night.  20181129_184836_resized

Well, we’re over halfway into February and our local weather is already back into the 80s, but like I said, pho hits the spot year-round at Pho 88.