In speaking with the proprietors, I learned that their food reflects their Mekong River Delta roots. They acquire local (Bay Area) ingredients and interpret their dishes. I found the whole thing delightful.
Is it a la carte? I am curious, what may set Mekong food apart from rest of South Vietnam cooking style?
What are those things on top of the noodle? I think that’s a piece of liver, green onion, chives, bean sprouts. What are the rest? What kind of broth was it?
I met them at a pop up they were doing at a beer launch event at the former Santa Clara Valley Brewing Company. Their food there was so compelling that I introduced myself and started following them on Instagram, hetsay.cali. This then was the second time I’ve enjoyed their food and when I learned they would have an ongoing, regular, gig on Sundays, I thought I would post here on HO.
It’s definitely ala carte. Not sure I can articulate Mekong v. Southern VN. Going to try to get back this weekend for the Tet celebration, maybe I can learn more about Mekong differentiation.
On top of the soup noodles were definitely a piece of liver, I think beef. Also on top were fried onions, I believe it was chicken broth. Gotta say the sticky rice dish, the Tet dish, is worth the visit all on its own.
We serve this cake with a laundry list of traditional Lunar New Year pantry side dishes: Dưa gang | pickled musk melons, pickled dried shrimps & củ kiệu | garlic leeks, our house-made krills chillies sateế, finally on the side we wanted something refreshing to clean the palette of pears and shredded green onions. .
This is a great dish to share amongst friends, trust, it will go quick. Or have it as a light lunch.
