do they have a liquor license?

Has anyone tried the Vietnamese restaurant on Jerome Ave. in the Bronx? It's closer than Spring Valley. I had been to the place across the street from it which was pretty good but closed after this opened up.
https://plus.google.com/1078091707278...

I made it for 2 and used low sodium stock instead of water in the egg mixture.
Initially, it takes some attention to make sure the water bath does not boil. The cooking time was accurate -you do have to keep watch to make sure the water does not go above a simmer, but the results were worth it. A custard-like texture with a savory flavor. It went well with spicy, salty, chinese sausages. I think t would be a good foil for other kinds of flavorful foods. It was my first time making it so I could not comment on making it for a larger crowd.

Tried a recipe for Korean steamed eggs. Served it with sauteed chinese sausage and chopped avocado with rice vinegar and a touch of sesame oil.
http://www.thekitchn.com/recipe-korea...

Smoked tofu available in asian markets has a nice firm texture, can be shredded or diced and can add lots of smokey flavor.

I have heard that Bambu has the best Peruvian food in Portchester. Has anyone eaten there? I can't find any reviews.

It's a little hard to find, but I look for sausages without MSG. I soak a cup of sticky rice for two hours, place in a bamboo steamer lined with cheesecloth, slice 4 sausages about 1/4 inch thick, lay the slices on the rice and steam for 20 minutes. The fat from the sausage soaks through the rice - very yummy! The recipe is from a cookbook by Ken Hom.

I just read a review of a restaurant serving finger limes. This was my first time hearing of this exotic fruit and it sounds very cool! Anyone know where to buy or mail order them?

tablespoon of anchovie paste or mash up a few anchovies with oil from tin.

I recently found fresh lily bulbs at my local Asian market. They are crunchy and delicately sweet. I have used them in salads and thrown them into stir fries. Anyone have other uses for them?

A beautiful first course or side dish - wontons filled with fresh herbs and edible flowers.
From the Kitchen Garden Cookbook:

2 tsp cornstarch
2 tsp cool water
herbs, edible flowers and or micro greens
14 ounces wonton wrappers

Blend cornstarch and water in a small bowl. Using a brush, paint a wonton square with mixture, Arrange herb leaves and or flowers over one triangular half leaving a 1/4 inch border. Fold in half and press firmly to seal. Trim edges with pastry wheel if you like. Cook in boiling water for 2-3 minutes. Serve with melted butter or grated parmesan cheese.

I had a lot of fun putting canned quail eggs (available in asian markets) in my stovetop smoker for about 25 minutes. Cut them in half and top with a dot of wasabi mayonaise.

I use a recipe from Rozanne Gold's cookbook: 1-2-3 - recipes using only 3 ingredients. Panfry canned chickpeas in walnut oil until crisp on outside and creamy on the inside, dust with dried sage. I use olive oil and mixture of whatever spices are handy.

A traditional sachet for repelling moths in pantries and clothing storage uses dried lavender, rosemary and mint.

I love eating different foods from around the world and really enjoy cooking them when I can find a good recipe. My main interests are asian foods of all types - Korean, Chinese, Vietnamese, etc., but I love any kind of food!
When I lived in Queens there was an incredible wealth of places to shop - whole neighborhoods with endless food stores of all kinds. Westchester seems to be iimproving somewhat, but I wonder if there are any hidden gems that I don't know about.
My current favorites are:
Golden Village on Central Ave. next to Mrs. Green's
Kam Man in the Westchester Mall in White Plains (by the DMV)
Yaranush on Central Ave for Middle Eastern Specialties
Are there any good Italian specialty stores? How about Mexican, South American and Indian?