Chowing is an open-door to new tastes and Vung Tau in San Jose has become a welcomed addiction. Next time: #8 and #37. (we're multi-tasking; serving, eating, chatting, digital camera wielding and watching the plates that go to other tables surrounding us at lunchtime as we settle into a rhythm)
I'll need help on the notes for "This time" from our table of five:
Banh Khot...crisp rice flour cupcakes with shrimp, wrapped in lettuce and fresh herbs with dipping sauce. This was another tasty first for me and I loved the soft silky center of the fried rice cake - it seems to melt on the tongue.
Goi Du Du Bo Kho...our table's fave, the shredded green papaya salad with dried sesame beef - there's a reason we gravitate to this item and always return for another serving - the crisp papaya and the sesame dried beef are palate pleasing
Ca Striped Bass Hap Thit Dong Co...braised with ground pork, green onion and shiitake mushrooms, rich in flavors and textures
Mung bean and rice vermicelli in broth with pork, calamari and...
Boneless chicken feet salad - is someone sitting back in the kitchen pulling tiny bones for this crunchy crackly dish?
Claypot of fried rice...an inspiration for claypot cookery, it's a melange of lop cheung, lemongrass chicken(?) and...
Salted Plum drink...
at the end of our lunch we chatted with our server and she explained that "mother" travels throughout Viet Nam searching for regional dishes and returns to create them in the kitchen (to our delight).
Vung Tau Restaurant
535 E. Santa Clara St.
San Jose, CA 95112
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