+

14 Suggestions

Expand Map

14 Suggestions

feed_the_pig | Apr 14, 201508:50 PM     15

After eating at several restaurants in the Little Saigon area, I have to say the SGV Vietnamese food scene (Rosemead, El Monte, San Gabriel) really sucks.

The Vietnamese food in the 626 seems to be heavily Chinese-influenced, and the quality of ingredients is not very good. Moreover, the variety of food is very generic. Many of the places serve pho, banh xeo, banh mi, goi cuon, com tam, etc... but when it comes to specialty regional dishes, can any kitchen in the SGV actually produce a decent bowl of bun bo hue, banh da cua, bun dau mam tom, bun cha, or banh cuon? I haven't seen any yet.

Does anyone agree that there is a huge dropoff from Westminster/GG/FV/Santa Ana?

Want to stay up to date with this post? Sign Up Now ›

Discussion Summary

More from Chowhound

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)
How To

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)

by David Klein | Today is National Hamburger Day—no better time to learn how to make a smashburger, the best indoor...

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring
Recipe Round-Ups

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring

by Caitlin M. O'Shaughnessy and Jen Wheeler | There's no shortage of healthy chicken recipes, but these take a spin on the grill for extra flavor...

9 Ways to Make Your Favorite Recipes Vegan
Guides

9 Ways to Make Your Favorite Recipes Vegan

by Shelly Westerhausen | Trying to make the leap into a vegan diet or whipping up food while entertaining for a vegan friend...

11 Terrific Tofu Recipes from Around the World
Recipe Round-Ups

11 Terrific Tofu Recipes from Around the World

by David Klein | If your impression of tofu is that it’s just some new-fangled, hippie-dippy, woo-woo substitute for...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.