Bon Me | Bold, Fresh, and Fun Vietnamese Cuisine

I love Thai tea, it’s smack-you-in-the-face sweetness, the aromatic blend of spices, and the pretty floating effect of cream on tea– it’s a favorite of our kitchen staff as an afternoon pick-me-up.

We brew our own Thai tea, simmering a blend of spices and then steeping two kinds of tea in the spiced water.

The orange- brown color of our Thai tea comes from the spices and tea leaves – not the bright orange color that comes straight from food coloring.
You can actually see the little bits of spice and tea leaves at the bottom of a glass of our Thai iced tea.

Selwin loves his Thai iced tea!

For a very short time, Bon Me will have head cheese on the truck!  Say what?!  Head cheese, you know, meat gelatin terrine made from the head of a calf or pig’s head? That’s right, we made meat gelatin in the Bon Me kitchen, courtesy of Kristen, who raised the pig and has been an employee  with us since day one.  This was our first attempt at headcheese:  We butchered and cleaned a pig’s head, simmered it for a long time with spices and a few aromatics.  Then we pulled everything off the bone and placed it into a third pan with a little of the broth that the pig’s head simmered in.  Into the fridge it went, and now we have a loaf of headcheese in all it’s gelatinous, piggy glory.

Before, after, and in between pictures.  (Warning:  some of these pictures may be a bit “graphic” for some of you out there, so here’s your chance to not look.)

last step: ladling piggy broth over head cheese

Kristen working with the pig's head

this is how it all started