Eat This: Hot and Hot’s Noodle Bowl


Savor-Hot-n-HotBy Jan Walsh       

Photography by Beau Gustafson

 

Chef Chris Hastings is constantly innovating the cuisine at Hot and Hot Fish Club. One of his most famous cutting-edge culinary inventions is his version of the noodle bowl, the Hot and Hot Noodle Bowl.

Inspired by a Chinese noodle bowl, Hastings opted for pigskin to make his noodles and built his noodle bowl around that flavor profile. The steaming hot bowl arrives paired with a house-made hot sauce. Aromas of a classic noodle bowl rise with the steam, dropping hints of garlic, ginger, and scallions. In addition to pigskin noodles, this scrumptious, hearty bowl of clarified pork broth is swimming with Alabama Gulf seafood: head-on succulent shrimp, delicate blue crab, and tasty snapper jowl along with tender frog legs, Woodear mushrooms, lily flowers, Tatsoi, and Bok Choy.

The Hot and Hot Noodle Bowl was featured in the “Birmingham: The New South” episode of Bizarre Foods America.

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