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Cuisine:
Organic Vietnamese
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Inner Richmond |
“ I was so happy when I found out about this new organic vietnamese restaurant that focuses on Pho. Chef Khai Duong, has traveled far and wide sampling Pho. He uses Kobe beef bones in the broth, makes the noodles in house and uses absolutely no MSG. We started with the Cha Cuon Tom Thit, which is crispy rolls filled with organic shrimp, pork, onion, mushrooms and monk bean noodle. You wrap these little treats in lettuce and mint leafs, Chef uses butter lettuce which I think is an elevated touch. We had the braised organic pork with coconut juice, quail eggs, pickled bean sprouts and rice. The pork was tender and very enjoyable. We also got the Pho, which is the house specialty. I have to say I was under-whelmed. I found the pho very bland. I hope that Chef Khai Duong can offer some less traditional, more inspired pho in the future. I'd love to taste a modern take on pho. ”
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