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It's been at least a year now, and decided to stop in. I was in shock of how muh the quality has gone down. Tables are sticky and tje eggrolls we ordered looked like someone puked it out.
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Over cooked, double deep fried and drenched in oil! Gave it 1 star because of the nasty looking egg rolls and the lack of quality food they once had. From vegan Buddhist fare at Vinh Loi Tofu in Reseda to northern Vietnamese hits at Pho Ngoon in San Gabriel, here now are 19 fabulous Vietnamese restaurants to try in Los Angeles.
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Linh Phuong Nguyen makes one of the city’s best bowls of southern-style pho at this worn-in restaurant straddling the border between Rosemead and South El Monte. Last week was our first time we visited this excellent restaurant. We enjoyed the evening very much with the attentive service, with the fine cooking and wine and with the comfortable payment. We will definitely return there in a short time. I ordered sweet and sour chicken ..the taste was ok..but when the chicken cool'ed some of the batter became really hard on the smaller pieces....
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The signature dish at Sáu Can Tho is baked catfish (ca dut lo hau giang). The fish’s prized crispy skin, charred in some spots and golden throughout, gives way to moist and tender flesh imbued with honey and turmeric. Served on the side are herbs and lettuce, pickled carrots and daikon, cucumber spears, vermicelli rice noodles, rice papers, and best of all, a tangy-sweet tamarind dipping sauce. Call ahead to reserve the catfish to avoid a long wait. Banh Xeo Quan, also known as Mr. Rice, specializes in Vietnamese crepes.
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In her 20s and only 90lbs, her dedication amazed me as she worked nonstop 7 days a week. Controlling the kitchen came naturally to her and I think somehow as the years passed, through osmosis it transferred to me. It’s hard to find a bowl of chicken pho better than the ones made by Phan Tran at Pho Ga District. The bun mang vit, noodle soup with duck and bamboo shoots, is stellar as well.
Follow it up with the com hen — a bowl of steamed rice, baby clams, sesame seeds, and fresh herbs served with a light clam broth. Yes there is a menu on line....check it out....they are very reasonably priced. And as I have stated many times...the food is so fresh and delicious...the eggrolls are to die for....Love that place....a treasure....very friendly...... Find Thien Huong Restaurant tucked into the ground floor of Far East Plaza in Chinatown. The extensive menu runs the gamut, but regulars can’t resist the pho ga (chicken noodle soup) and the bun bo Hue (Hue-style beef and lemongrass noodle soup).
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Since I started running the restaurant in 1996, I often get asked what has kept us open all these years. In my head, I think of answers like dedication and hard work, but my reply has always been…EGG ROLLS—the foundation of our restaurant. We have used the same recipe for over 40 years, never skipping any steps, maintaining the integrity of our famous dish. To this day, I still peel carrots and cut onions by hand in addition to grinding our pork in house to prepare each batch.
Pho Ngoon
First, try refreshing the page and clicking Current Location again. Make sure you click Allow or Grant Permissions if your browser asks for your location. My earliest memory in our kitchen was standing on a blue plastic milk crate barely reaching the sink, washing the dishes.
The chicken wings and chicken fried rice had the worst flavor that we didn’t even finish it. Additionally, we weren’t even given any napkins or plastic forks/spoon?!!! I used to think this was at least a 3.5 star place. I enjoyed the food previous times eating here in the past.
The egg rolls are definitely the best in the state. The bun has lots of cucumbers, so I ask for it without.But really the egg rolls are the real star. I've driven from st Paul just to get them more than once. Crazy good eggrolls will keep us coming back for more. Vietnamese meatballs (nem) are a curiously loud bunch that snap and squeak at first bite. Here, grilled pork meatballs and skewers are served on grand platters along with rice papers for wrapping and a forest of greens for garnishing.
My earliest memory in our kitchen was standing on a blue plastic milk crate, barely reaching the sink, washing the dishes. In those days, bringing your child to work meant your child would work. Controlling the kitchen came naturally to her and I think somehow as the years passed—through osmosis—it transferred to me.
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