Color me impressed with this place. Last week I got around to trying the restaurant again and the food and service continued to shine. This time I started with an order of their spring rolls (Cha Gio) which were stuffed with ground pork, onion, and taro and were accompanied with their house dipping sauce and pickled carrots and radish. As you can see from the picture below, these spring rolls were exemplary and were perfectly fried and greaseless. Next up was a bowl of spicy beef noodle soup known as Bun Bo Hue Dac Biet. For those of you unfamiliar with Bun Bo, it is the polar opposite of Pho. While Pho has a very delicate broth with notes of star anise, cinnamon and coriander, Bun Bo slaps you in the head with spice and heat. This version came with what appeared to be homemade crab and shrimp meatballs, eye round, brisket and pork feet (though the pork wasn’t easily discernible). While Pho comes with purple basil, bean sprouts, and sliced jalapeno, this one added banana flowers (a new one for me) as well as Vietnamese coriander, cabbage and lime. Everything in the bowl worked harmoniously together from the unctuous meats to the toothsome noodles to the counterpoint of crunchy greens. The cherry on this sundae was just the right spice level that kept you coming back for more. I added no sauces (soy, hoisin, sriracha or fish sauce) as the broth was perfect as is. This is fantastic Vietnamese food and I hope the restaurant continues with this level of cooking. On a side note, I hesitated including the below pictures as I normally leave those up to the professionals like @RGR. Good luck and happy eating.
