Red Pier on Milam Street

Among the countable Vietnamese restaurant owners that ever bother to make their menus available on the web, Kim Châu and her husband put together quite a decent site for their Red Pier: black background, colorful foods, dazzling images of the bar and the walls, names and prices of 166 dishes minus dessert. Red Pier is a go-to when you work in the ‘hood, have an hour for lunch, and just want some normal noodle soup or vermicelli at a reasonable price. Or when you crave something sweet and cold and nutty, like a chè ba màu (trichromatic bean and tapioca ice). Don’t drive too fast down the one-way Milam, you’d miss the restaurant for sure. It took us a few loops around until we pulled into the right parking lot, just across the street from the proprietors’ other business, Kim Châu Jewelers, on the left side. Also, don’t order Cơm Tôm Rim (rice with caramelized shrimp), unless you’re having salt-deficiency. If you must, Chè Ba Màu proves to be a comforting three-buck companion. Do order #1: Gỏi Sứa Tôm Thịt (jellyfish salad with shrimp and pork), […]

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Banh Cuon Hoa II in Bellaire

If I had to pick one Vietnamese dish made from rice flour and eat it everyday for the rest of my life (whole grain white rice doesn’t count), then bánh cuốn would be it. These rolls of thin rice sheet, filled with minced pork and woodear mushroom, gently dipped in nước mắm, make the perfect warm breakfast, light lunch, and quirky dinner. The question is where to find them. Bánh Cuốn Tây Hồ tops the chart everywhere from Texas to Cali, but does Bánh Cuốn Hoa II come close? Maybe rival? Miss by a long shot? I cheated a bit at the beginning. The first picture isn’t bánh cuốn, but bánh bèo, a rice flour spinoff drafted in the shape and size of waterferns, hence its name. Flooded with nước mắm, they make great appetizers while we were waiting for bánh cuốn. Bánh bèo comes with a few toppings: fried shallot, chopped green onions, and tôm chấy (dry fried shrimp). The tôm chấy I usually have are totally desiccant, ranging anywhere between flaky and powdery, but these (I’m guessing homemade) shrimps are still plump, and more sweet than […]

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Pho Vi Hoa

Vietnamese It’s almost certain that outside the big Vietnamese communities any Vietnamese restaurant you see in America has the word pho in it. People must eventually have the impression that Vietnamese eat nothing but rice noodle soup. Of course, Japanese eat nothing but sushi and Americans have only hamburgers. Mudpie found this place earlier in Los Altos, about 10-15 minutes car ride from SLAC. We strayed from the usual pho and ordered a gargantuan set of appetizers and main courses. Starting off was the familiar goi cuon, a salad wrap with some lettuce or garden herbs, some halved shrimps (mainly for decoration), a razor blade thin slice of boiled pork, some fresh bean sprout, and a little bundle of rice vermicelli. I took a bite by itself, and the meat couldn’t quite buff the plain veggie up, so a dip into the peanut sauce nearby was essential. It was a very light appetizer, and no matter how slowly you go you’re gonna finish the roll in at most 3 minutes. I don’t know what kind of sauce they serve with in Vietnam, but the peanut sauce here […]

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