Filed under: Chao Bo, Chao long, Pork, Sausage, asian foods, dinner, food, lunch, pho, resturants, soups, traditional foods, unusual foods, vietnamese foods
I felt a little under the weather this morning and was thinking I need a great “comfort food” Vietnamese style. So I went with my father to another “old school OG” Vietnamese restaurant called Pho Nguyen Hue. This restaurant has been around for years, I think it was maybe one of the first Pho places in Little Saigon. My father calls this place the “gossip center” since it is full of older clientele who knows good Pho and there is always a group of old guys out front sipping their coffee/ Tea and smoking and just “kickn it” talking about politics, social stuff, and in general the happenings in Little Saigon. I think it is very European in culture and I hope to be one of those guys when I retire.
So what is the best thing at Pho Nguyen Hue? Obviously the Pho, but I came for my version of “Chicken Soup for the Soul” Chao. Chao or sometimes called rice Con-gee or Rice Porridge has been around for centuries. It is very simple to make, Basically it is a pot of rice and water that has been slow boiled to a porridge consistancy and mixed with chicken or beef broth with hints of ginger, green onions and depending on what meat you want to add, fish, beef, chicken, shrimp or pork. I had Chao Bo which is ground up seasoned beef. My father had the Chao Long, which was the soup with all of the insides of the pork like intestines, heart, kidneys, blood jello in other words the crazy stuff you see Andrew Zimmerman or Anthony Bordain eats when they go to Vietnam.
I myself I like a simple cooked Chao Bo (ground beef) but one of the thing s that Pho Nguyen Hue has that I grew up with is Vietnamese Blood Sausage. Sounds Yummy Right? Before you gag, this was something I ate before I knew what it was so I was already accustomed to it. Pho Nguyen Hue makes this dish very well. with pieces of blood jello, rice, and basils all rolled up in a steamed sausage and sliced to be dipped in a very salty sour brine shrimp sauce. So I hope I didn’t gross you all out but if you have an adventure to try something unique and COOKED and especially authentic you must order the sausage. Finally to accompany our Chao was a fried long donut fresch with is salty and cooked golden brown. It’s like a crispy donut/crouton on top of the soup for some crunch.
Live a little dangerously and I promise you won’t be sick. Pleaes comment me back if you venture to try out the Chao Long or the blood Sausage. The Hungry Buddha Belly gives Pho Nguyen Hue 4 RUBS OF THE BELLY. 5 alone for the Basil Blood Sausage. FEAR FACTOR HERE WE COME!
Filed under: Com tam, asian foods, banh beo, bun bo hue, central Vietnamese Food, dinner, lunch, pho, resturants, unusual foods, vietnamese foods
Hello hungry bellies out there! I am finally giving you one of many great restaurants in Little Saigon that I go to. This is a true secret and I don’t think anyone of my friends know about this little gem. Alas, the shroud of mystery is revealed in the heart of Little Saigon at an old strip mall that has been around ever since I have moved to CA and even before the area was officially named “Little Saigon”.
First of all let’s go over the ground rules of most places in this town.
- Don’t expect great service. The service is the same everywhere at all restaurants and don’t take it personal. They treat their most common customers as well as new ones the same. Not Rude but indifferent.
- If the waiter or waitress seats you and then stands near by to take your order right away don’t be bothered with it. They assume you know what you want since most restaurants specialize in a particular dish so they are waiting for an order of how much and how you want it.
- Also got to order drinks at the same time when ordering food.
- Always pay cash. Most restaurants in Little Saigon don’t take credit cards, and if they do I would consider them “fancy”.
- You can ask them what their specialty is but most likely they will try to explain in their limited English skills. Some places have picture books since I do notice that a lot more Mexican families eating at these places. I think they know good, fresh and cheap food. Best value in town.
- Fish Sauce “Nuoc Mam” is king in this town. If in doubt dip it in Nuoc Mam and it all tastes good.
With all of that being said check out DA NANG TRAN QUY CAP tucked in the corner of a strip mall in 9607 Bolsa Avenue, Westminster, CA 92683 near Bolsa and Bushard Street.
This place specializes in 3 types of food varieties. COM TAM -which is a broken rice dish with various versions with BBQ pork, Grilled Shrimp, Quiche, on the side. It is like a Vietnamese version of Hawaiian plate lunch. Except the rice is literally broken. The jasmine rice is cut in half to give a more fragrant flavor in every bite as well as having a texture similar to couscous in your mouth. I always imagined that they have kids with small hands cutting each rice kernel in a factory somewhere. I will review this dish on another day since this place ranks as top 3 places in my opinion for Com Tam.
The other dish is the “Darth Vader” of noodles to its well-known brother Pho. It is a popular dish in Vietnamese cultures named after where it is originated in the old imperial capital of Central Vietnam, HUE. The rice noodle used in this soup is different (much thicker) from the one used in Pho. The noodle is most similar to the Japanese soba noodle in size and texture. The broth is prepared by cooking bones for a long period of time, as well as a large variety of different spices including lemon grass and chili. In this belly warming soup usually includes thin slices of marinate beef shank, chunks of well-cooked oxtails, and pig’s knuckles. It can also include cubes of congealed pig blood (jello blood). Before I gross you out, it is a delicacy but honestly I usually order this soup without the HUYET (jello blood). If you are adventurous GO FOR IT. This soup is very similar to Menudo but with a more robust flavor in lemon grass. BUN BO HUE is similar to Pho in the sense that it is commonly served with bean sprouts, lime wedges, cilantro sprigs, and thinly sliced banana blossom. Bun Bo Hue is one of my favorites on a cold day or if I need to sweat out any chills that I have. You marry flavors of sweet, spicy, salty, sour, and blend in the accompaniment of the fresh vegetables, sprouts, and banana blossoms it makes this soup complete. I understand now why this dish is revered to be a staple of the old imperial capital of Vietnam.
The second dish, I had was served as an appetizer, BANH BEO, This light rice noodle/crepe style dish is steamed in a little sauce dish and then topped with finely minced shrimp, sauté green onions, fried shallots/garlic, and fried pork rinds for crispy accents. You have to scrape the noodle off of the dish and add a sprinkle of the “Vietnamese Holy water” (NUOC MAM-FISH SAUCE) and then slide it all in like an oyster shooter. I think this place makes one of the best Banh Beo dishes in Little Saigon.
Overall, Da Nang Tran Quy Cap earns a 4 AND HALF RUBS OF THE BUDDHA BELLY. I would give it a 5 Rub but the service taints the rating. Check out my secret and introduction to Central Vietnamese food. COME TO THE DARKSIDE!!! J
Filed under: asian foods, dinner, drinks, fine dining, food, pho, resturants, unusual foods, vietnamese foods
I had a special dinner with my two close friends of mine Joe and Steve that I haven’t see in months and to celebrate we decided to try someplace that I would never thought I would eat at. The Hungry Buddha Belly knows his vietnamese food very well and know where to get the best of anything Vietnamese. Being so close to Little Saigon Westminster I can appreciate the vast assortment of foods for great prices near by but The S Restaurant being the closest true Indochine food to my home has been opened for over 2 years and I have never been in it until tonight. It is “S” because Vietnam as a country geographically looks like an “S”. I usually feel that most high end Vietnamese restaurants are the biggest rip offs since you can get the same food for rock bottom prices in Little Saigon. However, you can’t approach this place like that. I have been told from my friends that they make Vietnamese food slightly different.
My first impression was WOW what a very elegant and chic restaurant. If you didn’t tell me this was a vietnamese/chinese restaurant I would never guess it. It has very nice hints of Asian influence in its decor, a beautiful lounge and bar area where big plush soft leather sofas await you to order the many special unique martinis they have to offer including the fully stocked bar. The atmosphere is very relaxing and warm. I have been told they got the same designers who decorate PF Changs and when remodeled form an old Bennigans restaurant they spent a 2.5 million budget. Definitely money well spent with real wood and rod iron screens hand blown glass lighting fistures and various Asian themed artwork through out adorning the walls. I have to say the detail of this restaurant is very nice it does exudes what it claims “Sensuous, Stylish, Superb”. The hostess was dressed a beautiful traditionall Vietnamese dress seated us quickly. Our waiter Brian was very attentive and knew his Vietnamese food. The odd thing was that he was American/white and he pronounced all of the food correctly in Vietnamese, that was very surprising to see and hear this since a tall Caucasian gentleman schooling me on what Vietnamese food was. Obviously very well trained and knew his food as well, big ups to him.
So I had a special martini called LYCHEETINI. which was unique since it had 2 lychees on a bamboo stick mixed with vodka, a splash of cranberry and lychee juice, great way to warm up the belly and refresh the palate for the tastings ahead. Another added touch that I liked was that not only did they have a wine list but a tea list as well with all types of asian teas ranging from Korean, Japanese, Chinese, and Vietnamese. Maybe one day I will try out a tea to get the my YANG UP 
For appetizers there were many of the same items I see on other vietnamese menus like spring rolls, egg rolls, etc… however we decided on 2 starter that I don’t usually see and was claimed “special”. We ordered a cool and refreshing CA Cuong a Vietnamese ceviche with fresh fish, shrimp, in a lime vinaigrette mixed with peanuts, shallots, and mint all served in a martini cocktail glass for show. To add to the crunch fresh fried shrimp chips accompany the ceviche to which you put the seafood salsa on. One bite it was like busting through a wave at the ocean in my mouth. The second item was a hot and rich escargot baked in a Thai coconut basil curry sauce with toasted french bread for dipping. YUMMY! The escargot was not chewy or tough it was very well prepared with melt in your mouth characteristics, plus a little heat from the curry kept me in check for the Asian flavors that was to come ahead.
For the entres we decided to get a family style dinner approach since we all wanted to try what each of us ordered. There was the BO LUC LAC a french/Asian inspired filet of beef stir-fry with garlic, shallots and a sweet soy sauce cooked to a very nice medium rare served with rice and some pickled cucumber salad. My friend Joe claims it was the best Bo Luc Lac in Little Saigon, I would have to differ since Steve and I agreed that it was good but it was no match to Kim Su’s version. I will have to blog about that restaurant another day.
We also ordered seared scallops topped with black bean sauce and julienne ginger, Chinese chives and drizzled with olive sesame oil. This dish was very sweat and salty and the scallops were cooked to perfection. I like the garlic, nutty sweet flavor of the black beans to accompany with the jasmine rice I had with it. This dish I heard was very good with their Chilean sea bass as well. The final entre we had was the best item that I think sold me as fine dining and definitely unique to any other Little Saigon eateries that I have been to. I would highly recommend with extra stars to this dish get the CA NUONG LA CHUOI which is the halibut fillet bedded with sliced of ginger and topped with cilantro pesto, baked in a banana leaf on top of lemongrass sticks. This dish was sooooo goood and so simple that I thought I was back in the mother country. The halibut was very moist and flaky with blends of lemon grass, ginger and the hint of banana from the leaves and the cilantro pesto perfumed the fish with it’s natural flavors. Presentation and function of the leafs is nice when they plate it and serve it to you.
Now my friends and I unusually after a big meal like this don’t order dessert. We are not dessert type of guys however I was intrigued to find out what desserts does a fine Vietnamese restaurant offers? There were a couple of items that sound appealing to try. The one items that we didn’t order which we should of have on the menu was Chuoi Chien a batter dipped banana topped with rum caramel sauce served with ice cream. Brian our waiter suggested the mixed berry frangipan (a berry pie) with ice cream. I ordered the Espresso Kailua Flan- coffee custard baked with Kailua liquor and topped with a golden caramel sauce. Joe claims that they make the best tiramisu around. Now I like tiramisu and have had it in all types of places as well as fine italian restaurants but this was a bid claim expecially coming from a Vietnamese place. Quickly the assessment of desserts, the mixed berry fangipan, ok, nothing exciting there. The Kailua Liquor flan not bad, a little strong on the coffee flavor but I understood what they were trying to execute. BUT the TIRAMISU TRIFLE was the BOMB!!! It was the best if not tie for first on any tiramisu dessert I had. The Tiramisu had layers of marscopone cream, butter sponge cake drizzled with Kailua and espresso and chocolate shavings served in a large red wine glass. Stick a fork in me because I am DONE GOOD!
Overall the S Restaurant gets 4 AND A HALF RUBS OF THE BELLY for decor, service, unique approach to Vietnamese food and fine dining touches. I definitely would go back on special occasions or a very nice night out with the wife (leave the kids at home) and be treated to a special experience. Be prepared for an expensive night but well worth the moment.
The restaurant is located at 545 Westminster Mall Drive, Westminster, CA 92683. www.sfinedining.com.
Filed under: asian foods, breakfast, dinner, drinks, food, japanese food, korean food, lunch, pho, resturants, snacks, tasty travels, thai food, unusual foods, vietnamese foods
Hello Belly Rubbers,
As you know I started this to get my friends and family enthusiastic about all the different foods out there. I hope you enjoy my blog since I am passionate and very excited about what I eat and where I eat. I hope my experience transends all appetites and at least give you an idea of my personal taste and as well as getting your Buddha Bellys great cravings to try out !! Enjoy and please let me know what you had to eat, feel, and overall experience.
Now you all have seen in most asian restaurants the Happy Buddha statue or figurine that stands by the cash register or near the door way. I believe that if you rub the Happy Buddha statue’s belly it makes him and you happier. When I see one of these funny statues I make it a point to rub it for luck! With that being said I would like to quanitfy my overall experience on a scale of 0 to 5 rubs of the belly with 5 belly rubs considered the “best” or “happiest”.
Hope you all enjoy what the Hungry Buddha Belly has to offer.
