Ba Bar's Vietnamese Street Food at IFBC
Ba Bar, the little sister restaurant of Monsoon (also featured at the IFBC Taste of Seattle), was inspired by the street foods of Saigon that owner siblings Sophie and Eric Banh grew up eating. At Ba Bar, chefs Eric Banh and Dung Doan bring you the taste of Vietnam using ingredients found in the Pacific Northwest. It's is one of those restaurants where everything looks so good you wish you could have a bit of everything. Start with some Spinach Tofu Paper Wraps (Northwest tofu, Angiolina Farm Malabar spinach, mung bean, mushroom, soy vinaigrette), then move on to their Spicy Pork Belly (Carlton Farms pork belly, lemongrass, bird’s eye pepper, shrimp sauce) served with a choice of fresh bánh hỏi or broken rice (get a Wilcox Farm egg added on top for 2 bucks), or perhaps the Bánh Cuốn (house made rice noodle roll with ground pork, wood ear mushroom, minced shallot and Vietnamese pork sausage). On chilly days go for one of the noodles in broth dishes. Whatever you order you can't go wrong. Everything at Ba Bar is beyond amazing! Finish your meal with a decadent housemade pastry (we love the French macarons!), and don't forget to imbibe on a one of their classic or house-created cocktails.
And no, they did not name their restaurant after the French elephant Babar. “Ba” means father in Vietnamese. They named this place after their own dad, who inspired them all in so many different ways.
Meet the chefs of Ba Bar at the Taste of Seattle and Gourmet Fair at IFBC on Friday, September 20 and enjoy a sampling of their cuisine!
See their food, drink and pastry menus.
@BabarSeattle
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Photography by LookatLau Studio.
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