It's hot and sticky summertime, and we were marketing in Chinatown for ingredients to make Chinese…read morejelly noodles or liangfen 凉粉. I had the choice of either using fresh mung beans or mung bean starch, but chose to look for the mung bean starch as the jelly noodles would turn out to be more appealing-looking, white and transparent/translucent. Luckily, I already had the black vinegar, Szechuan peppercorns, and chili oil needed for the sauce in my home pantry, so when the shop owner asked what other ingredients I needed, I told her I only needed the mung bean starch. As we returned to our car on Smith Street along Hotel Street, our stomachs started growling and pleading like the Little Shop of Horrors carnivorous plant, Audrey II, "Feed Me, Feed Me."
I spotted Pho Vietnam at the corner of N Hotel and Smith Streets and suggested we try them since we had seen them recently featured on a local news program. Entering the crowded, somewhat noisy, and clean restaurant, an older woman clearing a table gestured to welcome us in. As we took our seats, another younger woman greeted us, brought us menus, and glasses of iced water. We informed her that this was our first visit and that we needed a few minutes to decide on our meal, but quickly ordered two iced Vietnamese coffees, cà phê sữa đá, $6 each.
Meanwhile, I chose a bowl of Crab Noodle Soup (Bún Riêu) $18, and my husband selected a plate of Crispy Fried Saimin with Seafood (Mì xào giòn/ phở áp chảo hải vị) $20. Within moments of ordering, the younger woman brought us our delightfully sweetened iced coffees, a generous plate of fresh herb and vegetable garnishes (đĩa rau sống) for my noodle soup, and eating utensils. While waiting, we glanced around the crowded restaurant and noted the generous food portion sizes at others' tables. Our hunger was also enticed by the colorful menu food photos adorning the restaurant interior.
FOOD:
- Crab Noodle Soup (Bún Riêu): the bún riêu was served in a huge and deep bowl. Its "signature" clear, savory crab-and-fermented-shrimp-paste base and rock-sugar-sweet, tomato-reddish broth were served piping hot over rice vermicelli noodles and topped with crab cakes, shrimp, pork hock, Vietnamese ham, pork blood cakes, tofu, wedges of fresh tomatoes, and herbs. I thought the broth could've been a bit more crab-tasting and less sweet but still, this bún riêu was tasty. Each time I dug out some noodles, the portion didn't seem to lessen as if there was an endless amount of noodles. Also, the fresh herbs and vegetable garnishes were cleanly-washed, crisp, and added texture and more flavors. $18
- Crispy Fried Saimin with Seafood (Mì xào giòn/ phở áp chảo hải vị): the plate of crispy fried noodles was topped with assorted seafood (mainly shrimp, calamari, and fishcake) and vegetables (cabbage, Chinese broccoli, carrots, mushrooms, and cilantro). The bed of fried noodles topped with the seafood mixture sat atop a pool of light-colored gravy. My husband was pleased that the crispy noodles weren't drowned by the gravy and kept their crispy texture almost until he finished his plate. He did find the broccoli somewhat stringy or woodsy tough. $20
Still, the service was friendly and the restaurant's cleanliness and location in Chinatown is convenient. The food portions were generous to be considered a good value, but we thought the flavors were too sweet for our tastebuds. I'd return and try their Huế Spicy Beef Noodle Soup (bún bò Huế) and or Vietnamese Crêpe (bánh xèo).