Thanks for stopping by to read mmm-yoso!!!, a food blog. Kirk is adjusting to having to be somewhere at a certain time and ed (from Yuma) is adjusting to not having to be anywhere at a certain time. Cathy is writing this post.
At the Northwest corner of University Avenue and 54th Street is a small shopping center anchored by Vien Dong IV, the incorrectly numbered Vietnamese Grocery (Vien Dong III no longer exists). Kirk wrote a two part post about Van Hoa more than six years ago (FYI-the Banh Mi are the same (really good, but now $3.25, with the Special Dac Biet now $3.75 and there is a "buy five get one free" deal)), and it's a regular stop for The Mister and I when in this part of town, usually for a meal before our foray into shopping.
The simple decor and condiment trays, early opening (just like Vien Dong IV) and always fresh food (I believe it's a short walk to get their supply of fresh produce and meats) make the meals here simultaneously not pretentious, convenient and delicious.
You may have seen "Van Hoa" labels on grab and go items (spring rolls and desserts) sold at 99Ranch Market, Thuan Phat and World Foods. If you get here early enough, you'll see the trays being filled and loaded into trucks for early morning delivery to those markets.
As we are being seated and handed menus, I always order a Banh Xeo ($6.25) since it takes a bit of time to be prepared. The Van Hoa version of traditional crispy turmeric flavored Vietnamese crepe, filled with bean sprouts, pork and shrimp, served with lettuce, mint and fish sauce dip is my favorite. (Those small 'dots' of pale yellow you see inside are a type of soft lentil mung bean).
The Spring Rolls here are only one type: shrimp with BBQ pork. ($3.25). The Van Hoa version is heavy; solidly and tightly packed with lettuce, mint and sprouts and a sprig of cilantro sticking out one end. It's served with the thick and not too sweet peanut sauce. Again, my favorite (this brand is the only one I purchase at grab and go).
Then there are the Stir Fried noodle dishes, this one is shrimp with crispy noodle ($7.50). You can see the light, airy, crispy noodles topped with freshly stir fried carrot, broccoli, mushroom and some baby corn. The gravy is light and has great flavor without being all salty or MSG-ish. Again, this is my favorite version.
The prices are not low-low; they are fair. The quality here is superb.
Van Hoa 4016 54th San Diego, Ca 92105 Website (619)582-2642 Open Mon-Sat 6-8, Sun 6-7
Looks good. I will have to remember for a banh mi when heading out of town. Just had a banh xeo today at Pho 43 in Phoenix – not nearly as much pork, but the crepe was slightly charred, making it nice and crunchy.
But I’m back in Yuma now and will turn in keys from work tomorrow – so that will officially conclude the last 14 years of putting my shoulder to the wheel and keeping my nose on the grindstone (which can be damned uncomfortable sometimes).
Oooh, their sign also says “fresh sugar cane juice”! ๐ Must visit…
The soft lentil (interesting description!) in the banh xeo are mung bean. Good to know they make a good version. And congratulations, Ed, on leaving the grindstone behind.
Good to know about this place. I feel like this blog has very high quality standards for Asian food so I’m always excited to hear about places that are very good instead of just ok!!
This would be right on your way, Ed- and the banh mi are so good here. Congratulations on your new phase; it’s here!
Yes, you need to stop here, cc…for a bit of everything.
I fixed it, Sandy (thank you). I remember asking long ago and had forgotten…mung bean is better on carbs than lentils, that explains why this version is more of a favorite-no sugar spike.
Thanks, J.S.- Kirk is Japanese from Hawaii and His Missus was born in China, so they really know (and teach all of us) about quality Asian. I am the Polish Michigander married to a Finn and try to share what I know and like-and will tell you if I don’t.
The banh xeo doesn’t look like it was done correctly. Growing up my mom would fry the pork and shrimp pan with some onions before the batter was poured and green onions and sprouts was added during the folding process. This processes yields a tastier banh xeo IMO.
Your mom’s way sounds really good, Bill. I do try banh xeo at most places and this one does look different, you’re right about that. I shall continue the quest!
I hope you get something done correctly and not soaking in oil. If I made something like that my mom would disowned me. ๐
I wouldn’t feed that to anyone if I wasn’t going to eat it myself.
It was just crispy, not at all oily, Bill…some of the other versions, which look flaky, are very oily. How this crepe tastes, wrapped in the lettuce with mint and some meat, is the version I like.