A long overdue post from my pass through the southland in March . . . this was a reunion of sorts, a chance to share the table once more with former SF Bay Area ‘hounds, “chibi” and “LikeFrogButOoh”.
To start, a great appetizer, tom tau ku ky.
Tom Tau Hu Ky - Shrimp forcemeat wrapped in bean curd skin (yuba) and deep-fried, served with fresh herbs, veggies, and lettuce for wrapping. Yes, they do look like crispy tofu fingers. A little greasy but freshly fried with good crunch and flavor.
ComTam Dac Biet - Broken rice plate with Chinese sausage, shredded pork skin, steamed egg omelet, shrimp paste in bean curd skin, and pork chop. I didn’t try it.
Banh Xeo – Lovely Vietnamese crepe generously stuffed with cooked-to-order pork slices, grilled shrimp, soft sweet onions, and bean sprouts. Served with a pile of fresh herbs that dwarfed our two-year-old, and the variety of greenery beats what we have at home that time of year.
Pho Bac – The specialty here, this pho bo option featured pounded slices of filet mignon and wider fresh rice noodles.
Here’s a closer look at the pounded filet mignon. Loved the charred green onions and the idiosyncratic hit of fresh ginger that grew in intensity from steeping in the soup becoming quite powerful at the bottom of the bowl. Pho Filet’s stock has a heavier cinnamon component and is a bit sweeter than I prefer, but a still a fine job. Quite satisfying on this rare cold and stormy day.
9463 Garvey Ave Ste A, South El Monte, CA 91733
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