Ligaya Mishan visits Yun Nan Flavour Garden in Sunset Park for this week's Hungry City column. She is a fan of the house made rice noodles, served in soup or "without broth, cold and hot at once...soaked through with black vinegar, sugar, soy and chile oil and buried under ground pork, roasted peanuts and visible and vehement chile pepper," but notes that quite a few dishes on the menu are rarely, if ever, available. [NYT]
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