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Restaurants & Bars 13

Report: Anh Hung (Bo 7 Mon) in Tenderloin

David Wishart | May 15, 200601:42 AM

I visited Anh Hung Friday evening with 11 people (many hounds in attendance) and shared the following:

Rare Beef marinated in lemon juice
(Bo Tai Chanh) - 3 orders

Charbroiled shrimp balls wrapped around sugar cane
(Chao Tom Banh Hoi) - 2 orders

Beef wrapped in Hawaiian leaf
(Bo Nuong La Lot) - 2 orders

Beef & Shrimp fondue in vinegar sauce
(Bo va Tom Nhung Dam) - 2 orders

Beef and Squid grilled at table
(Bo va Muc Nuong Vi) - 2 orders

After the rare beef, we were brought (and continually re-filled) large plates of mint (several varieties), lettuce, jicama, carrot and cucumber. Bowls of hot water were provided to soften the rice paper used to wrap up the goodies, whose flavor comes together so well with liberal application of fish sauce (Nuoc Mam Pla) and chili sauce.

With a few coffees and one corkage fee, the bill came to $260 (with tip)

This is my neighborhood restaurant and I have nothing bad to say about it. I find the food fresh and well-presented, the portions substantial for the price, with all the condiments necessary to feast properly. Great eating. I'm familiar with the food, but the staff seem happy to instruct those new to the experience. It was again packed on a Friday night.

Anh Hung
808 Geary at Hyde

Open only for dinner, 4:30-9:30

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