Pink Bellies – Vietnamese Goodness

Pink Bellies

Vietnamese Goodness

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KAYA TOAST!! Vividly imagining making this with Kaya Jam and two 63 degree @storey_farms eggs 🍳🍞☕️

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WHAT 🥖!! The lightest, flakiest, crispiest banh mi baguettes coming to Charleston, SC Spring 2020!

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BTS clips from making banh mi dough today!

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Everything! on this plate was vegetarian from a quaint com binh chay eatery. Even the fish sauce that’s not pictured. The chef shared his recipe for it which we cannot wait to serve y’all!

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Crab tapioca udon and shrimp fritters from the famous lunch lady! Our chef is currently in Vietnam, connecting with his roots! Follow along as we share this journey revisiting the motherland and beyond! ❤️

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Can’t believe we get to call this beautiful space our future home. It took a community to build this restaurant. So thankful for y’all. Happy Thanksgiving!

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Thank you, @collegeofcharleston, for spending the afternoon with us and talking about family traditions, passion, and entrepreneurship. As the holidays approach, remember to always cook with love and have fun, y’all! ❤️

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The last bowl of garlic noodles this year. Thanks times a million for all of your support. These pop ups have been extremely fulfilling and a welcomed challenge to execute. Y’all have made it all so much more than worthwhile. Thank you all from the bottom of our hearts! ❤️

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Super OG home cooked dish! Canh Dua Cai Chua // Pickled Mustard Green Soup!

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We are proud to present our very last pop up menu @eobrewing! Thank you all for the wonderful services thus far. See y’all tomorrow!

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Viet Cajun Shrimp!
@misspaulashrimp, beef sausage, spicy garlic butter, muoi tieu chanh, Vietnamese aromatics, charred lemon

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Squid ink beef dumplings, lemon, cream

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Mam Ruoc Ba Roi!
Shrimp paste from Hue with rendered pork belly, lemongrass, and chili!
Seldom served in restaurants and only at home. We’re extremely happy to make it for y’all!

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Braised Oyster Ribs! Suon kho dau hao!
Eat More Rice Pt. 2

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Four more excuses to eat more rice.
Excuse #1: Ga Kho Gung. Braised chicken wings with garlic, ginger, caramel sauce, fish sauce, and chilis!

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Thank you so much to all who came out to yesterday’s popup at @eobrewing! We’ve one more on November 26th!

Next Tuesday’s menu will be comprised of comfort dishes from our childhood, dishes representing our diasporic approach to Vietnamese food, and the current influences that shape our ever changing menu.

So it’s only right to put 30 pulled pork and jam banh mis on the menu. Taking it back to where Pink Bellies first started 🚚. 📸 by @eater_charleston

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Limited amounts of traditional eggrolls and brisket spring rolls starting at lunch!

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Mi Xao Gion Chay // Pan Fried Noodles with Local Veggies!
Purple Pac Choi, Oyster Mushrooms, Okra, Baby Corn, Purple Daikon and Oyster Sauce!

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Avocado Shrimp Tostada!
Mashed Avocado, Miss Paula Shrimp, Mint, Pickled Chilis, Parm

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Brisket Spring Rolls!!
When we think of the Vietnamese food that we grew up eating and love so much, there are many flavors that fill our tastebuds.
One of our favorites is the balance of rich meats with bright, bold herbs. And tied together with the quintessential nuoc cham.

This spring roll has warm, rich, tender brisket wrapped in refreshing Thai basil, sweet and sour pickled carrots, crisp cukes and sprouts, chilled vermicelli noodles and thin rice paper sourced directly from Saigon.

Though brisket isn’t traditionally in goi cuon (spring rolls), this dish and all our food are authentic representations of Vietnamese food from our diaspora. Using what’s around us in forms of ingredients and cooking methods. The cross cultural influence in our food is born from genuine sources with real connections. It’s our duty as chefs to cook as if there were no limitations. All while embracing the love of what inspires us.

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