OK so after living in SF for over a year I finally tried the much talked about Crab and Garlic Noodles at PPQ Dungenous Island on Clement. Last night was the first time I've ever tried this dish so I want to know if the basic prep really varies from place to place.
I got the Peppercorn Crab, which is lightly batter fried and served "dry" (no sauce) with about 20 bulbs worth of fried garlic. Wow! I really enjoyed this dish but it was so salty that it was difficult to get though the whole dish. Yes, I ordered a crab all for myself and almost conquered it so it wasn't inedible but there was too much salt IMHO. I like salty food and use salt in my own cooking so I'm not sensitive to the seasoning. So is this crab preparation always so salty at other places?
The noodles were really nice and chewy, round and panfried. The only other Vietnamese garlic noodles I've had were at Bodega, which are a more delicate, flat noodle. Which version is most commonly served with dungenous crab?
Thanks for any input. I'm excited to "get cracking" again soon...hopefully with less salt!
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