The staff don't speak a word of English, and I don't speak a word of Vietnamese. But food is a universal language, and food-love will always find a way.
They spoke Vietnamese, I spoke English back. We pointed, we gestured, and somehow we ordered, and they didn't miss a step. The (3) Hen Xuc Banh Trang comes out, a finely chopped sea of stir fried clams and onion, a concentrated slight-brine with a fragrant grassy finish.
The (18) Com Bo Luc Lac is the simple shaken beef, so buttery it oozes out of the meat and coats all the rice. It's simultaneously the sweetest simplicity and the largest luxury. No photos of this one because I took it home for hubs.
The (19) Filet Mignon with garlic butter is the fancier version, a tender, sizzling cut. Grousing with garlic, a lovely, easy chew. It's unarguably the better beef, but I almost like the shaken beef better because it's more infused with flavor.
Crispy skin encloses a flavorful flesh in the (23) Com Ga Roti. The moisture seals inside like a confit, cooking in its own silky fat. Dunk in this savory-sweet sauce for a straightforward yet spectacular comfort.
A new adventure in this bowl of (10) Bun Rieu. Brimming with with bubbles of briny crab guts, this vermicelli soup is a stew of the sea. Tofu puffs add some texture, tomatoes add the acid, and fish cakes finish off that seafood savor.
An exquisite meal, among the top things I've eaten, and not just in Westminster/Garden Grove.
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