Vietnamese Restaurant I
I don’t know about you, but the sight of spicy things like this chili paste sometimes makes me salivate just a little bit.
I didn’t actually use either of these condiments at the Vietnamese restaurant I ate at over the weekend. But they were sitting on the table and I wanted to photograph them and I’m a tease and…
Here we are, an order of Spring Rolls made with rice noodles, poached shrimp, pork slices, and lettuce.
A whole lotta lettuce.
These rolls had an atypical addition with their crispy wonton wrappers.
Yeah, so the lettuce-end of a roll.
The other end (remember rice noodles, poached shrimp, pork slices, lettuce, and crispy wonton wrapper?).
The sweet hoisin dipping sauce topped with crushed peanuts.
Garnishes for our entrees: bean sprouts, Thai basil, lime, and chili pepper.
These are kind of fun to snack on, raw.
My friend’s Bun bo Hue.
A noodle soup comprising rice noodles, beef slices, pork slices, shrimp patty, and homemade meatball slices in a spicy broth. Topped with bean sprouts, shredded morning glory, and banana blossoms.
Okay, so the sight of spicy things sometimes gets me salivating. But the smell of pho? It always makes my mouth water. Aromatic, pho sho.
My order, a bowl of rice noodles and well-done brisket topped with chopped green onions and cilantro, and thinly sliced white onions.
I love pho and could eat it anytime. Now, if you have a few minutes to spare, check out a video of someone who loves pho as much as I do, maybe even more—food porn at some of its best.
Drool drool drool. This is why I love this site–you’ve outdone yourself this time. I have to make spring rolls this weekend now…maybe some lemongrass chicken too. Thank you so much for this perfect vicarious epicurian experience.
Yum!! That all looks so delish:) Making me hungry for sure!
Favor your soup with either chili paste if you dare
they are very hot, mouth-burning hot. My mouth is watering! Awh, it’s time to visit Little Saigon 
for a bowl of steamy Bun Bo Hue. We do spring rolls at home all the time but Bun Bo Hue or Pho is out of my domain. It’s too much work if you just cook for two. Thank for sharing
LOVE pho – some meat but definitely tripe and tendon. And fried egg rolls. Now you’ve got me wanting that! Thanks!
Vietnamese food is so healthy. They always provide you with so many greens and fresh herbs. I like getting the seafood noodle soup. I don’t think I’ve ever been able to finish all of the soup though. It’s so much! Great pics btw.
Victoria: “…perfect vicarious epicurian experience.” Um, wow. Thank you.
I am major fail at rolling spring rolls. I fill them with too many meats/shrimp/greens/herbs so they’re fat little rolls (of goodness) or the filling spills out. And I love lemongrass as a flavoring. I usually have it with tofu, chicken, or pork (charbroiled lemongrass pork with broken steamed rice!).
Stacie: I really ate only two things, the rolls and pho, but there were so many other items I also wanted to eat. Wait, that’s always the case…
Chau: Oh, I always add Sriracha and hoisin sauce from the squeeze bottles, then squeeze all of the juice from the lime wedge into my pho bowl. And if I’m feeling brave, I’ll eat a jalapeno slice. I love how versatile spring rolls are—how you can use so many different fillings. Kind of like banh mi, eh?
Slammie: Um, pho lovers unite?
I do like to order egg rolls if I don’t get the spring rolls. Sometimes instead of pho, I get the vermicelli bowl topped with egg rolls, grilled pork, and/or skewered shrimp.
Lian: Yeah, I do feel healthy eating Vietnamese food because of the fresh greens and herbs. And I always order a small or medium bowl of noodles…come to think of it, it’s great that Vietnamese restaurants give you different sizes for the noodle soups. A local Vietnamese restaurant used to offer a size called the Super Bowl.
Really? They offer different sizes? Hmm…I never noticed that at the one that I go to.