I gotta try the tongue. I was kinda disappointed with the bo kho. The pate chaud looks great from the Yelp pics
so happy you made it there - come dinner time every table has a fish. It’s crazy how packed that restaurant still is on Sat/Sun night. I’m sad to say I’ve never actually paid attention to the soundtrack.
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Despite of what they say the catfish being baked, I’m almost certain it’s actually fried—either entirely or least to finish. How can’t they get it so crispy in such short amount of time to from time to order for x number of tables? Anyone confirm?
500 degree oven under a broiler?
//edit
the color looks right…
At the ABC Supermarket plaza. A Hanoi specialist in Canh Bun and Bun Rieu.
Of course I had to get the Canh Bun!
My favorite part of the noodle soup is the first taste of the broth! Funky but not too funky. Very umami! Added a squeeze of lime, and black pepper. Got an extra side of Chinese water spinach and no sugar pennywort for drink
So as awesome as this bowl was I was kinda disappointed that the noodles were tiny. No slurping this =(
Is this how it should be?
Also they give you some mam on the side to add to your soup, only a little is needed! I’ll be back for the Bun Rieu!!
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Com Tam!!
Damn good broken rice joint. The pork chop was whatever but the shrimp mousseline/tofu wrapped shrimp cake is probably one of the best in Little Saigon!! Little trick I saw at the table next to me put some Chile sauce in the fish sauce.
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Quan Mii
Heard about the Banh Xeo so of course I had to give it a try!!!
They make their own sauces. I thought it was okay, taste like a spicy bbq sauce, but not like those “mixed” sauces you get at Philiips and other South Central BBQ joints. I kinda just want the traditional chopped up chiles to be honest.
Salmon Belly. Garlic and Chives does it better. The pieces here weren’t the best. I actually used some of these to make rolls with!
Pork Shank. This was nice and it came with everything to make rolls out of.
The Bun Thit Nuong. Is there a more obvious add on for BTN than the cha gio! Solid bowl just wished there was more meat.
Okay the main star of this show the Banh Xeo.
What is unique is that they offer all the items to make a roll for your Banh Xeo as opposed to the usual lettuce/herbs. I enjoyed it this way as you can really taste the crepe from the thin skin of the roll. It is probably more on the light side than the other specialists around Little Saigon and significantly less crispier.
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My mom reports that little saigon has culturally appropriated the pork bun and have now created true pork belly bun banh mi.
Bao n Baguette
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verdict: not good as it comes. Too much fat on the pork belly.
HOWEVER, I took it home and then pan seared the pork belly to render off some fat, and then it became delicious.
also FWIW, not nearly as good as Momofuku’s.
Been eyeballing Banh Cuon Luu Luyen.
I hear the Banh Cuon with Thit Nuong is where it’s at
Baos Hog is getting kinda popular. It’s been awhile since I had it but I think they were the first to bring the bao fusion concept
Banh Cuon Luu Luyen
Located in a relatively quiet Little Saigon strip mall, sandwiched by landmarks like Little Saigon’s Most Haunted House at Euclid x Hazard and ahem Little Saigon’s Most Talked About “coffeeshop”, Cafe Starz. (Fellas, coffeeshop reviews with pics ain’t happening, I been asked a few times if I was a cop lol. The avocado shakes are banging though)
The name alone is a giveaway for the house speciality, Banh Cuon.
You got options here. I wanted to try it with Thit Nuong/Lemongrass Pork. You can also go big with lots of different add ons.
I don’t eat Banh Cuon too often. I do like Pho Tau Bay’s, which has a delicious pork-mushroom filling. It’s been awhile tbh since I had them. I heard from a few Bolsa locals at work that this place makes some of the best. From my own Chinese background they do remind me of cheung fun, the shrimp filled rice rolls you get at Dim Sum.
Banh Cuon Thit Nuong.
On my way to the restroom after I ordered I spotted an Auntie making the Banh Cuon fresh on a round flat top!
Dip or Pour?
Each table has some fish sauce and chili sauce. I mixed them both in a small bowl. Now from what I understand you can dip the Banh Cuon or just pour it over. Makes no difference to me but what do I know.
The Banh Cuon is soft and delicate, than you get some brightness from lemongrass and basil/mint, the dipping sauce rounds it off with a little sweet and spicy. Make sure you get some of them crispy shallots in each bite!
I think my next visit I will try the more simple and traditional fillings and toppings.
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Now from what I understand you can dip the Banh Cuon or just pour it over.
whynotboth.gif
so how was the coffee next door?
Mi Lay Cay at Brookhurst x Westminster
Mi Lay Cay has the most chewiest-QQ-al dente egg noodles in Little Saigon!
I got the dry. Noodles were great but this was pretty bland. Where is the savory oyster sauce based sauce mixed with the egg noodles? Not here. My Vi Mi Ga down the street does it right for the dry noodles. I think I’ll stick to the noodle soups here!
Oh I heard Phuong’s down the street has remodeled! They make Hu Tieu, My Tho style. Hit them up then bang bang with Co Ba and let me know who does it better.
Xiu Mai, this was just okay. I think Trieu Chau does it better imo.
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Haha didn’t go. I did walk past Starz and the smoke smelled just as worst as a room in Circus Circus.
sounds legit.
You mean this flat top? Traditionally it’s steamed on a fabric stretch across the top of a pot of boiling water. Nowadays they do have equipment that looks like a file cabinet above the burner where they can make many trays of this quickly. The trade-off is that it’s not as thin and delicate.
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Yes that’s it!!
I love your Instagram btw. Helps me learn more about Vietnamese food!
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Return visit this time for the Bun Rieu.
Bun Rieu is actually one of the most popular noodle soups in Vietnam and among Vietnamese folks. Most will tell you their Mom/Grandma/Aunt makes the best!
I myself have not had homemade Bun Rieu.
Beautiful isn’t it?
I already knew the broth was going to be very flavorful and it was. I spruced it up with some Mam/Fermented Shrimp Paste, squeeze of lime, and some chile paste.
Got an extra of the Water Spinach/Ong Choy. This is very interesting how they slice this. An Uncle behind me was putting some kind of tool in the hollow area of the vegetable and the next second it’s split like a flower!!!
Vietnamese Green Juice.
I heard Hanoi Corner does a Bun Rieu with soft shell crab, that I will have to try!!!
Grabbed a Pandan Cake at Van’s Bakery. This was good!
The address on the cake is LamWay Baking in Echo Park. I imagine it will be even better fresh from the oven.
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Anyone been to Thuy’s? All my Vietnamese peeps say to go there.