In preparation for Vietnam, I’ve already begun my “food training!” I don’t know much about Vietnamese food, other than what most people seem to know – pho and spring rolls. Pho isn’t even one of my favorite things to eat.
San Francisco does have a number of Vietnamese restaurants in what is known as Little Saigon, a part of the Tenderloin. I occasionally eat at one on the opposite end of Polk Street, more like Russian Hill, called Aux Delices. I tend to get lemongrass chicken or some kind of pork with rice.
On Saturday I ventured out to a relatively new one a few blocks from my apartment called Co Nam. It’s located in what used to be an East Indian restaurant – Aroma or something like that. Co Nam had a lunch special which consisted of a lemongrass beef with rice, salad and their dipping sauce, nuoc cham for $12. For an additional $2, they’d throw in crispy imperial rolls. That’s what I went for. It was good, nothing out of the ordinary. Nice place, pleasant service.
On Sunday I headed out to the Tenderloin, as there seemed to be many Vietnamese restaurants within 2 or 3 blocks of each other that got good marks on Yelp. The main one I was interested in trying was Pagolac, but they weren’t open on Sunday. A few doors down was Bodega Bistro, which a few people had mentioned to me. I walked in to a rather large space, but only maybe 3 tables with customers. I decided on the Cha Gio (crispy Vietnamese egg rolls filled with pork, jicama and woodear mushrooms). It was served on a plate with mint, basil, carrots and jicama, along with the obligatory sauce. I wrapped some of the mint and basil around the small pieces, dipped it in the sauce and went to town! It was all good. Then I ordered the Banh Xeo, a special pancake/crepe filled with shrimp, pork and bean sprouts. It was also served on a plate with lettuce, mint, basil, carrots and jicama, accompanied with the sauce. Just to make sure, I asked the waiter for a little demonstration of how it was eaten. He told me to place a leaf of lettuce length-wise on a separate plate, cut a small slice of the crepe and place it on the lettuce, top it with mint, basil, carrots and jicama, roll it up as tightly as possible and dip it in the sauce. Everything tastes fresh with mint and basil! I’m starting to wonder if most Vietnamese foods will either be topped with or wrapped with mint and basil and dipped in sauce! The waiter was quite sweet, though, and asked me to come back and try Number 15, whatever that is. He said it’s some type of pork dish that he’s sure I will like. There’s plenty of time between now and October for me to make it back over there.
Heaven forbid if most Vietnamese food is eaten with chopsticks. I was raised amongst white people in the Midwest! I can use chopsticks when pressed, but it will take me twice as long to finish my meal, and I’m already a slow eater! Speaking of which, In the middle of my dining, the restaurant actually closed after lunch. They told me not to worry, though, and to take my time.
In the meantime, my training will continue. However, Pagolac is still next on my list.
