The accommodations might be little, but the taste is large
[2008-3-31]
ATLANTICCITY - "Two, today?" were the first words spoken upon entering Little Saigon. "Que pasa?" was the second thing we heard emanating from behind the closed kitchen door. Vietnamese food is famous for being an amalgam of French, Chinese and local Vietnamese ingredients. In this kitchen we could expect some Mexican influences, too.
The dining room is tiny with a dozen or so tables, so closely spaced that two couples passed spoonfuls of food across the aisle to strangers to allow them to sample the full range of the menu. You can't ignore your neighbors when they are parked right next to you. The music must have been fusion, too. It was playing so low, we couldn't make out heads or tails.
Cha gio ($4.50) was a plate of perfectly fried spring rolls, Vietnamese style, stuffed with shrimp and pork. Freshly washed and crisp iceberg lettuce, mint, cilantro and pickled carrots and radish garnished the plate.
Our server/host asked if we wanted chopsticks. He must have been surprised to see us purposefully tear a few pieces each of mint and cilantro over the lettuce then wrap it around the crispy rolls before dipping it out of hand into the sauce and into our waiting mouths. This is Vietnamese finger food.
A bowl of nuoc cham, Vietnamese dipping sauce, is the perfect foil to the fried rolls. Composed of lime juice, sugar, water, fish sauce and fine strips of carrot, this sweet, sour, salty, spicy mixture was a balanced blend of ingredients. It was then that some goi cuon, appeared on the table next to us. Those are the spring rolls with lettuce and cooked shrimp wrapped inside a steamed rice paper wrapper that we had missed on the menu. We watched our neighbors dip them in hoisin sauce, provided on a lazy Susan of condiments on each table.
The dining room is tiny with a dozen or so tables, so closely spaced that two couples passed spoonfuls of food across the aisle to strangers to allow them to sample the full range of the menu. You can't ignore your neighbors when they are parked right next to you. The music must have been fusion, too. It was playing so low, we couldn't make out heads or tails.
Cha gio ($4.50) was a plate of perfectly fried spring rolls, Vietnamese style, stuffed with shrimp and pork. Freshly washed and crisp iceberg lettuce, mint, cilantro and pickled carrots and radish garnished the plate.
Our server/host asked if we wanted chopsticks. He must have been surprised to see us purposefully tear a few pieces each of mint and cilantro over the lettuce then wrap it around the crispy rolls before dipping it out of hand into the sauce and into our waiting mouths. This is Vietnamese finger food.
A bowl of nuoc cham, Vietnamese dipping sauce, is the perfect foil to the fried rolls. Composed of lime juice, sugar, water, fish sauce and fine strips of carrot, this sweet, sour, salty, spicy mixture was a balanced blend of ingredients. It was then that some goi cuon, appeared on the table next to us. Those are the spring rolls with lettuce and cooked shrimp wrapped inside a steamed rice paper wrapper that we had missed on the menu. We watched our neighbors dip them in hoisin sauce, provided on a lazy Susan of condiments on each table.
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