This sweet, humble restaurant appears to be no different than any other grab-and-go Asian eatery in the city, but a close look at the menu reveals great treasures, such as the bo bun and the tapioca dessert.
The owner grew up in Cambodia, but is Vietnamese by heritage, and heavily leans on that experience to serve her exquisite dishes. There are many varieties of bun available (vegetarian, chicken, pork, beef, shrimp), which come with fried spring rolls called nems (chicken or vegetarian), plenty of fresh vegetables, and an exquisite fish sauce (nuoc cham) that is a cut above many other nuoc chams I've had at other restaurants.
When I was there, there were two dessert options available - taro tapioca and banana tapioca. My date and I opted for the taro tapioca, which was sweet and comforting ending to our meal -- those who have had a sweet dessert soup at the conclusion of a Chinese banquet will be able to recognize the treat.
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