Table Of Content
We have a family that has dined with us every Monday since 1980. We have children that celebrate their groom’s dinner with us because their parents' first date was here. We have brought highchairs out for couples that used to sit in those same high chairs as children.
Menu
The original Tay Ho restaurant opened in Orange County’s Little Saigon back in 1986 and served banh cuon — delicate rice flour crepes filled with ground pork and woodear mushrooms. Fast-forward to 2022, and the eldest granddaughter of Tay Ho’s founder has modernized the brand and brought it to LA. While the house-special banh cuon is rightfully famous, it’s the fish sauce wings that surprise and dazzle. The specialty here is northern Vietnam’s greatest hits. The bun cha, the region’s quintessential dish, comes with charbroiled pork patties and pork belly soaking in fish sauce.
LA's 8 best Vietnamese restaurants
However, I finally have a measured recipe for the seasoning (don’t tell my mom). Find Vietnamese comfort and street foods at Bé Ù in East Hollywood. Chef and owner Uyên Lê takes great pride in every dish on the menu, but is particularly fond of the banh mi. The sandwiches come stuffed with lemongrass chicken, pork, and beef; try the chef’s favorite vegan sandwich filled with tofu and a house-made pate. Find southern-style Vietnamese food at this perpetually busy, efficiently run, and solid-as-can-be restaurant.
Review
Come for the blistered cha gio stuffed with ground pork and woodear mushrooms, and stay for a bowl of pho, a platter of broken rice, or cool vermicelli noodles. As I watch my children help me and my wife in the kitchen at Que Viet, I secretly wonder which one of them will follow in my mom and my footsteps. I take pride as we grow from a small family restaurant, to our famous egg rolls being an item at Que Viet Concessions, one of the top vendors at the Minnesota The State Fair. It has to be from our dedication and hard work. (Just kidding, it is mostly from the egg rolls.) Really, the egg roll is the epitome of dedication and hard work.
Que Viet Village House
My earliest memory in our kitchen was standing on a blue plastic milk crate, barely reaching the sink, washing the dishes. In those days, bringing your child to work meant your child would work. Controlling the kitchen came naturally to her and I think somehow as the years passed—through osmosis—it transferred to me.
Pho Ngoon
We have loved hearing all the stories shared with us throughout the years and pray that we will continue to be a part of your family as you have been a part of ours. Decided to try this place today after reading reviews and honestly, this would be our first and last time ordering here. We ordered the eggrolls, chicken wings and chicken fried rice. The eggrolls were the best out of everything we ordered.
Restaurant Hours
Worried that we would not survive if customers did not accept our Vietnamese menu, my mother decided to keep the old restaurant’s menu, offering hamburgers and breakfast. To this day, we still have customers coming in and telling us that as children they would order a hamburger while dining, until they finally tried an egg roll. My mother was truly a master of adaption from the very beginning. In a few months, lines formed around the block for our new little Vietnamese menu. Eventually, we expanded into the entire building, all thanks to everyone’s love and support from the very beginning.
Broken rice served with a plethora of proteins is what it’s all about at this long-standing restaurant. Toppings include shredded pork dusted in roasted rice powder, pork meatloaf, grilled shrimp paste, grilled pork, and more. Make sure to order a fried egg to top it all off. Owner and chef Kevin Tran makes fresh tofu each day for his savory and sweet vegan fare. The Iron Man pho satisfies, while the warm and sweet ginger tofu “pudding” comes through for dessert.
View the Menu
2011 National Gang Threat Assessment — FBI - Federal Bureau of Investigation
2011 National Gang Threat Assessment — FBI.
Posted: Sun, 23 Jun 2013 19:12:16 GMT [source]
The second location in Cerritos is just as solid as the original. For the past 23 years, my wife, Lauren, and I along with our team have strived to maintain the legacy of our restaurant. Over the years, we found the secret to our success has been balance and adaptation. Balancing our décor to feel new and fresh, yet still holding on to our original roots. But, with every new addition we strive to keep focus; enticing new customers, but always staying true with original recipes, keeping our existing customers happy.
The chicken wings and chicken fried rice had the worst flavor that we didn’t even finish it. Additionally, we weren’t even given any napkins or plastic forks/spoon?!!! I used to think this was at least a 3.5 star place. I enjoyed the food previous times eating here in the past.
Owner Phi Tran opened the restaurant to bring this southern Vietnamese specialty to the San Gabriel Valley. Banh xeo, which literally means “sizzling cake,” earned its name from the sound the batter makes when it hits the scorching pan. The result is a thin crepe that’s crisp and delicate throughout with lacy, caramelized edges. Stuffed inside are bean sprouts, mushrooms, shrimp, and pork. Go ahead and upgrade to the banh xeo dac biet for extra filling.
As everyone is recommending, the eggrolls here are THE reason for coming here. The size of the eggroll has gotten smaller, but they are still good nonetheless. The Saigon Pork was decent--there was nothing special about it. Not sure why but I think I like BC location better than MPLS.
I promise never to change that recipe at Que Viet or any of our future ventures. The key to excellent Vietnamese vegetarian fare is a killer mock nuoc cham (fish sauce vinaigrette), and nobody makes it better than the folks at Thien Tam. Dig into platters of broken rice prettied with seasoned wheat gluten molded into various forms, as well as classic noodle soups that manage to satisfy without any animal proteins.
An order of the nem cua be, beautifully blistered crab and pork egg rolls, is an absolute must. She immediately loved the idea and took the leap of faith that started our family's imprint in northeast Minneapolis. We were the second Vietnamese restaurant to open in MN, and we are the longest running restaurant to date. When we first opened, customers would dine right on the counter of the cash register.
Service can be hit or miss depending on how busy they are. Food is decent, not as many vegetarian options as I'd like. The cream cheese wontons are fantastic, and is the big reason I go back. Everything is made with love and a whole lot of stir fry oil. An order of egg rolls is for two people as you'll be full after just one. The bread, impeccably fresh and made in-house at all hours of the day, provides an impressive canvas for the scratch-made pickles, pate, bologna, and head cheese.
LA’s historic Chinatown plays host to some of the city’s finest Vietnamese cooking. I've been here a dozen times or so and I think it is one of the better Asian restaurants in the area. It is very difficult to finish the meal in one sitting and luckily for me, the food makes for great leftovers.
No comments:
Post a Comment