The promiscuous lover of beef should try a seven-way, and there’s no better place in OC than Pagolac, says elmomonster.
Beef seven ways is a Vietnamese classic meal, and not as overwhelming as it might sound–most of the courses are pretty light.
1. You start with bo nhung dam, a shabu shabu-like dish of thinly sliced tenderloin that you swish in a simmering vinegared broth and then wrap up with herbs in rice paper.
2. Bo la lot are stubby meat stogies that pack a wallop of beefy, spicy flavor. The la lot wrapper tastes kind of like a cross between grape leaf and nori, with a peppery bite.
3. Bo sate (you may have noticed by now that “bo” means beef) is supremely tender pieces of grilled tenderloin, rolled up with slivers of ginger at the center. Like a great steak, but no cutting involved.
4. Steamed spheres of ground beef packed with mushrooms, peas, and bean thread noodles are known as bo cha dum. They’re crumbly-soft and pleasantly fatty–good with shrimp chips.
5. The best meatballs elmomonster has ever had are the bo nuong mo chai, beef sausage balls seasoned with a touch of five-spice and wrapped in caul fat so they baste themselves while broiling. Result: smoky scrumptiousness.
6. As you near the end, a salad is most welcome: bo bit tet. This time the sliced tenderloin comes sluiced with tart Italian dressing over a bed of refreshing butter lettuce.
7. The last course is chao bo, a clear soup of rice, minced beef, scallions, ginger, and star pasta–yep, just like that in Campbell’s Chicken ‘n Stars soup.
Seven courses of beef (bo bay mon) is $13.99 per person.
Pagolac Restaurant [Little Saigon]
14580 Brookhurst St., Westminster
Beef 7 ways at Pagolac