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maybelle
Apr 4, 2011 10:05 AM
This is a side question related to this topic... but what exactly is a Hom Bow? I'm Chinese and grew up in LA where there's a LOT of asian restaurants and the first time I ever heard the term "hom bow" was when I moved up here! Does this term generically encompasses all types of "buns"?
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re: maybelle
I'm no expert, but I haven't seen it called anything else. My understanding is that it is Cantonese, and before Seattle I saw it on Dim Sum carts.
From wikipedia:
Bau (包 bau or 包子 bao zi): Baked or steamed, these fluffy buns made from wheat flour are filled with food items ranging from meat to vegetables to sweet bean pastes.
Char siu baau (叉燒包, cha siu baau): the most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
Shanghai steamed buns (上海小籠包 seong hoi siu lung baau): These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork as a filling. -
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re: maybelle
I grew up in SF and the term was new to me too.
How Bow is the generic term for any savory bun whether it be baked or steamed bun.
My preference is for steamed Gai Bow which is typically what I've found in the Vietnamese delis. The different textures and flavors of the chicken, water chestnut, shiitakes and hard cooked eggs makes for a great meal.
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re: maybelle
It's American Chinese food - like the stuff they serve at Tai Tung or Louie's (Louie's has humbow on their menu). It's closest equivalent to Chinese food is the BBQ pork bun (char siu bao), but humbow is typically browned outside instead of the traditional white fluffy outside and typically baked instead of steamed.
Most ethnic Chinese - especially ones born in Chinese-speaking countries - have never heard of the term "hombow". Playing freshman etymology on the word, the term may have been coined either because it's a bit red-colored from the baking or because it's salty.
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Tai Tung Restaurant
655 S King St, Seattle, WA 98104
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soypower
Apr 3, 2011 04:27 PM
For something a little different, but IMO way better, I like picking up the huge bao found at almost any vietnamese deli. The bun is sweet and is usually filled with ground pork, wood ears, chinese sausage and a boiled egg. It's been a while since I've had one with all the ingredients, but the bao at Seattle Deli aren't half bad. Next time you pick up banh mi, see if they sell bao.
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Seattle Deli
225 12th Ave E, Seattle, WA 98102 -
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Baked, yes. For steamed, I prefer Tai Tung. I would not get anything else there, but their steamed bow are the best that I've had in the city. For the most part, the only other bow that I've found are served on dim sum carts. The Tai Tung version is about twice the size of the average cart sized bow.
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Tai Tung Restaurant
655 S King St, Seattle, WA 98104 -
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