*** Update Thien Thanh has since closed, you can find that post here.
In stark contrast to the hottest July I can remember, we’re having a pretty mild August. So in spite of the bad case of conjunctivitis(since resolved), and a nasty respiratory virus that needs to run its course(I sound like I’m trying out for a Barry White tribute band), soup’s on the menu.
Recently we made another trip to Thien Thanh. While the Missus stuck with Her usual Bun Cha Gio(Cold Noodles w/Egg Rolls), I decided to try out Ed from Yuma’s favorite bowl of Bun Bo Hue.
Though most items on the menu are more expensive than other Vietnamese restaurants in the area, there are several things which set Thien Thanh apart. One of which is how very bright and clean the restaurant is.
Another are the really fresh herbs and garnishes that are provided. So fresh, that they seem to have been picked right before your bowl of soup hits the table.
On this day, it seemed like the garnish plate was a bit on the skimpy side. But I understood why when my bowl of Bun Bo Hue hit the table (Large – $6.50):
A good amount of Rau Ram(Vietnamese Coriander), and Basil had already been torn up and sprinkled on top of the Bun Bo Hue. So with just a touch of Tiet To(Purple Perilla), and some mint, I went at it. The broth was quite interesting, spicy, yet the usual "fishy"(fermented shrimp paste) element was muted. I also noticed that the broth was on the sour side; I had the Missus confirm that there was a very distinct lime-citrus component(think Tom Yum) to the Bun Bo Hue. The noodles were the standard spaghetti-like vermicelli, provided in abundance.
Along with the standard Pig’s Feet and thick cut Beef, were a few slices of Gio Lua(Lean Pork Sausage). The fat on the beef were really tough, and the beef was dry. On the positive side, the pork hock had some flavorful meat on it, and not only the inner-tube like layer of skin.
Overall, I thought this was a very filling, decent bowl of Bun Bo Hue. Not the best I’ve had but pretty good.
Thien Thanh has quite an interesting menu. In the near future I’m hoping to make my way through the Bun Cha Hanoi(can you imagine how good those veggies will be!), Curry Lamb, Bun Mang Vit, and the Bun Mam. I don’t know, anyone interested in seeing posts about those? Or would you like me just to move on????
Thien Thanh Vietnamese Restaurant
4658 El Cajon Blvd
San Diego, CA 92115
Sun-Thurs 8am-9pm
Fri-Sat 8am-10pm
Oh Yes! I’d definitely be interested…lamb curry, yum!
Post away, Kirk-san!
Maybe one of these marvelous sounding dishes will be the one that helps you to get rid of that pesky virus once and for all!
Definitely want to hear more about this place, Kirk. And now that I’m recuperated just enough to start making brief forays outside my nest, I am mightily tempted to make an expedition to Thien Thanh myself for the bun bo Hue. Totally the premiere convalescence food. (All the more so when I get it with the pork blood heheheheh!)
woo yes more interesting vietnamese food please! I love how you always give tasting notes. Its nice to live vicariously through someone else 😉
good read like always.Yum
By all means. More details. I have wanted to go back there since my visit. Too bad you got skimped on the garnish. I really liked the banana blossom with the bun bo hue.
Kirk,
Great looking eats there. Between you and Kathy from “A Passion for Food”, I’m going to have to go on a Vietnamese food binge pretty soon.
Good Eating!
– Chubbypanda
Kirk,
Call me ahead of time when you got a chance to come up to LA or OC. I will give you some of my home made Bun Cha Hanoi.
that looks soooo good. Where in LA can I get that?
The BBH looks great here! I’ll have to hit this place when I’m finally off my diet.
Kirk, reading your blog is torture for those on diet!
Andy,
Try this restaurant in Westminster
Hue Rendevous
15562 Brookhurst St , Westminster 92683
714-775-7192
Kirk,
Next time you are in OC. try this out.
Hi Renee – Thanks for the vote of confidence…lamb curry will be forthcoming!
Hi EJ – I hope so…well, I’m sure it just needs to run it’s course.
Hi Mizducky – Sounds like your recovery is coming along well. I think you’ll enjoy the very fresh herbs and veggies at Thien Thanh. Plus the people there have always been very nice.
Hi Rachel – As you wish! Not that it’s really so hard for me….
Hi Nhbilly – Double Yum!!!
Hi Ed – You’ll probably beat me to it. Bun Mam anyone???
Hi CP – Funny isn’t it? Well best get your fix ASAP, before it gets out of control! ;o)
Hi Beach – Really!!! I’m so honored! You know, I may just take you up on that! Thanks for the Bun Bo Hue rec as well. I’m sure to be headed there the next time I’m in the OC!
Hi Andy – Well, thanks to Beach you’ve got a rec. It’s really good stuff – my Buddy EDBM recommends:
Quan Hy
9727 Bolsa Ave
Westminster, CA 92683
http://eatdrinknbmerry.blogspot.com/2006/08/little-trip-to-little-saigon-for.html
But Beach’s rec sounds really good! If you love Niu Rou Mien, and fermented shrimp paste, you’ll like this stuff! We’ll have you eating Sisig very soon!
Hi Howie – Diet? You? Dude, you are one pretty skinny guy already…… ;o)
hehe I can tell you like the movie “The Princess Bride”
Hi Rachel – Okay, just one time, just for you….”My name is Inigo Montoya. You killed my father prepare to die.”
LOL *high five* That is a movie with many great lines.
Sorry, i dont’ think my comment went through. i was wondering if you knew if all bun bo hue broth is on the watery side. i love the flavor of it though. i want a bowl of BBH w/ the soup texture of NRM. yum.
Hi EDBM – I’ve found “beefier” Bun Bo Hue at those Chinese-Vietnamese(in San Diego it’s Saigon) restaurants, but sometimes really heavy on the anise and other seasonings. As a whole BBH(yes, I abbreviate it now), is basically clear….as with most of the photos I’ve seen of it in Vietnam.