When I labeled Tonkin Vietnamese restaurant as “family” friendly, I am trying to imply that it gives very little care to the operations in terms of their interior as well as restroom facilities.

So expect a nominal experience. I would rather suggest Nha Trangin Central district.

For former published food writer, details matter and it should. We all work hard and deserve great food and hospitality and Tonkin did not deliver. Their egg rolls lacks crispiness. Also, their grilled meats were not seasoned well.

Enough said, basically don’t come to Tonkin.

Campusfork.com is an easy way to share and upload restaurant food photos.

Located on a slipper slop in Central district Hong Kong, passerby will regular see a line in front of the vibrant Vietnamese restaurant. The interior is simple and charming, featuring private and communal tables.

Reasonably priced, Nha Trang offers a menu that carrying a wide variety of welcoming notes. A great rice plate is the trio featuring well seasoned pork chop, egg cake, and pork skin.

Their beef noodle pho soup is also a must try. Tender beef pairs so well with a savory sweet soup base.

For side orders, soft shell crab dunked slighted in tangy fish sauce is a winner.

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On a rainy day, Vietnamese beef noodle soup (Pho) is a great pick. With a high ceiling and vibrant green décor, the restaurant is a charming casual dining space.

Arriving piping hot, I quickly took a sip of the soup. With rich tones from cinnamon and hours from brewing beef bones, the door toward comfort food heaven had swung open. Crunchy sprout and basil lightened the dish along with noodle cooked al dente.

The beef cuts were perfect feature lean cuts with just enough fat for taste.

I definitely will come back if I crave some pho again.

{click for address + food photos}

Bringing street food dish into a posh ambiance requires sophistication. After all, who want to pay a hefty price on a dish we can find else where. This is where ambiance plays a major role and Lian delivers.

Located in the posh IFC (International Finance Center) in Central district, Lian is a Vietnamese and Thai restaurant. The main attraction is not just the food, but the modern décor that is worth visiting. With a dim dining room, the mood is set for a casual yet refined dining place.

The window side seats overseas the charming commercial building while the middle table that offers communal seating entices the eyes. In the middle of the communal table is an active water fall, charming I thought.

Dressed in black shirts, our waiter greets us with a smile. In Hong Kong, it has been raining so Vietnamese beef noodle soup (Pho) would be my order. Split into two bowls, the rich soup was on par.

The sweet tones from the cinnamon and star anise rocked my palate. Tender beef just paired well with velvety rice noodles. A fried doughnut added crunch along with thinly sliced scallions.

One major thing to notice is knife skills when dining out. Proper knife skills from master culinary education will result in a more tender slice of meat or simply better looking vegetable garnish.

We eat with our eyes first.

Arriving with a few loaves of crunchy French bread, the chicken curry was on par. The sweet and slightly spicy curry tones made the bread and sauce combination a winner.

Expect to pay about $20 per person just for mail courses. Call early to reserve a window seat.

{click for address + food photos}

It’s hard to make good Vietnamese food. Sweet and savory tones must work together just at the right pitch, resulting in a great symphony. Upon arrival, a vibrant interior with earth tones warms the senses.

We opted for the $20USD All You Can Eat buffet. Quenching our thirst, we ordered a pineapple citrus drink. Starting the tasting menu, the curry soup needed a pinch of salt and was just simply off. Square rice noodles wrapped in meat filling was nice. A quick drizzle of fish sauce does the trick.

Chewy in texture, the cow tongue is a great comfort food starter. Steak cubes bathing in a sweet sauce was tender. Served on bed of crunchy daikon, the chicken salad with a citrus vinaigrette tickled the appetite. The big shrimp accompanied with a sweet sauce showcased the sea-sweet tones.

Although lacking fragrant herbs, the lamb was tender. A host of small bites including mussels, egg rolls, and lemon grass shrimp paste are solid starters. Skip the chicken skewers, the meat was overcooked and simply dry. Green vegetables wok fried with garlic made a great dish.

Known as Vietnam’s national dish, the beef noodle soup (Pho) was horrible. The overuse of sugar just threw the dish completely off. My appetite was redeemed with the cold beef noodle with fish sauce.

Rounding out the meal, the durian crepe is only for the acquired taste along with sweet red bean cake. The debate about food quality lowered because of an all you can eat spot is apparent here. But if you desire a decent tasting menu, the all you can eat is a great option.

Note: All You Can Eat menu list is only in Chinese

{Click for address + food photos}

(photo source: New York Times)

Especially on a sunny day in San Francisco, there is nothing better than a Vietnamese sandwich. I head over to Irving Deli for my combination sandwich ($3.50) and hip hop over to Golden Gate Park.

With crunchy bread, the pate displays a creamy texture. The cucumbers and carrots add crunch while the splash of fish sauce adds citrus notes. Cured ham adds a savory kick that rounds out the bite.

In a recent article in New York Times, a few chefs have created Vietnamese sandwiches that are creative, with fusion flair. This includes adding polish sausage and serving Sloppy Joe. Especially in this economy, sandwich shops will experience an increase business.

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I hate first dates and finding a dining spot adds to more strains of white hair. A restaurant that encompasses culture with a dash of adventure, hint of sexiness, yet all the while not pretentious. I may have found my spot.

Known as the unofficial national Vietnamese street dish, pho (beef noodle soup) has become the essential Asian comfort food. But often tines, our local pho house is associated with negative connotations such as finger pho.

Finger pho = when waiters serve your beef noodle soup with one finger in the savory broth.

Don’t fret, you will not find this at Pot de Pho.

Pho along with a short list of signature Vietnamese dishes are repackaged with charming dining ware and presented to the customers. The interior itself encourages patrons to simply relax and be immersed in a cozy elegant, yet not pretentious setting.

Located on the congested Geary St, Pot de Pho sits firmly in a corner location that once housed Straights Café. With high expectation, I hip hop into the high ceiling dining room. Immediately, new age music relaxes the senses.

Naming a restaurant after a dish heightens the expectation especially focusing on one noodle soup dishes. A few things signal that this will be a dining experience as oppose to my regular cafeteria like visit to my local pho house. Colonial fans, an array of birdcages, and a backdrop painted with vibrant bamboos all confirm this. The soft wall tones make the restaurant a place to linger, to chat, and to hear the slurping of noodles.

Pho has been a popular street food but bringing it to a mid end restaurant definitely has its reservations. I am reminded of its origins, with a charming pho noodle street cart that doubles as a register. Seated in dark tables, my date and I get seated and glance over the simple to order categorized menu.

Starting with drinks, the organic lemonade cleansed the palate.

Arrange beautifully like flower pedals, the grilled New Zealand mussels ($6) whet the palate. The mussels are deep fried and then grilled. Chopped nuts add character while sweet and sour vinaigrette rounds out the dish. However, I found the vinaigrette to be too strong on the tart meter.

Resembling four bite size golden brown lollipops, minced duck mixed with toro make up the Banh Khoai Mon ($5.50). This dish closely resembles the fried taro croquettes found at Cantonese dim sum houses. After biting through the crispy crust, a pillowy inside provides the first steps to comfort food heaven.

The pho bo tai chi (beef pho, rare steak, well shank –L$10) played center stage. Arriving hot, the dish is revered with great side actors.

Hoisen sauce for sweet notes balance out the heat packed chili saracha sauce, both served in small decorative squeeze bottles. Cooling herbs provide a dazzle of garden fresh flavors while splashes of lime lighten the dish. One sip, the broth is on the mark with distinct notes from star anise. Tender beef add a handsome character. Velvety rice noodles cooked one phase beyond al dente along me to slurp out loud. One constructive feedback is for the pho noodle soup to arrive piping hot.

Especially in Asian countries, slurping signals to the chef that the dish is on mark and I did just that.

Just after a few fierce slurps, the small fillet pieces arrive in a cast iron composing the ca kho to ($12). Made by cooking brown sugar, the fish complimented the pillowy rice.

Crispy fried banana with tapioca sauce ended the meal ($6) along with vanilla bean custard with chocolate lavender ($6).
Service is attentive with water frequently being refilled.

Pot de Pho is a restaurant meant to welcome Vietnamese dishes all the while served in a quaint charming ambiance, a great first date spot.

Let me introduce you to FINGER PHO!

FINGER PHO = when waiter serve your beef noodle soup, but their finger is in the bowl. A touch of salty flavor.

Now, travel 360 degrees and enter Pho Garden, located on a breezy street on Clement in the outer Richmond in San Francisco.
“No finger pho soup for you.” Not to worry, Pho Garden does justice to a clean well run shop.

Brandon (owner) uttered, “We had a 100 on our inspection check.”
My jaw dropped. Uttered to myself, “Pho Garden is an Asian restaurant, right?”

Briskly walking along Clement street, I was not convinced by its lackluster signage.
Where’s the vibrant artwork? Wow me, baby! I’m a cocky food writer.

But…

One hop into the restaurant, the restaurant started giving character.
Playful wine shelf behind the register, tantalizing shades of green walls, and a menu that literally sings.

The menu sings because it incorporates both Northern and Southern Vietnamese delights. Menu design itself is an art. The fulcrum is to provide a menu that invites as oppose to intimidates with their target audience. Sure, salty shrimp paste soup would be authentic, but fitting for the demographic, I don’t think so.

This allows patrons to taste more flavor profiles.

Food. For a light starter, the crepe does the trick. With a thin crispy crust, the crunchy spouts and a drizzle of the fish sauce adds a sweet tingle to the palate. Fish sauce does its part by only add a slick “nudge” in flavor as oppose to drowning out the garden fresh ingredients.

My small eyes widen to optimal position when the beef noodle soup arrived. (aka super bowl or head of train) With a slurp of the soup, the sweet tones from the beef along with the sweetness from cinnamon hit the spot. Noodles were cooked al dente. I applaud the choice of bowl, which keep the soup hot even minutes after arrival.

Switching my stance, the garlic noodles with filet mignon were a safe choice. With tender cubes of meat and stir fried onions, the elements lack “wok-air.” A term used in Chinese wok cooking with incorporates cooking at flaming temperatures with minimal cooking time. Garlic noodles were chewy and tender. Again, this is a taste preference. Some enjoy garlic noodles drenched with butter and oil with an overpowering garlic perfume.
In this case, it was more a gentle garlic visit, a slight pad on the back. For those on dates expecting a good night kiss, this level of garlic will work for you.

Arriving in a hot clay pot, the catfish with a caramelized sauce paired so well with pillowy white rice. The sea sweet taste of catfish played centered stage and expects a sauce that is not over sweetened.

Ambiance. Great for friendly gathering. Parking is though, carpool or make it a neighborhood eating spot.

Service. Attentive. Owner Brenden is full of smiles. Staff open to suggest items.

Tip. Kitchen cleanliness is parallel to how clean the bathroom it. Clean bathroom, clean kitchen. Last year, I worked for Asian sauce giant Lee Kum Kee. Most Asian kitchens were filthy with food sitting on shelves and flies swarming around. Nasty.

My conclusion stands that Pho Garden is a great place for Vietnamese food for 3 mains reasons
- Most items fall under $10
- Clean restaurant that can pass as a good 1st date
- Service that is attentive
- Dishes that deliver, but don’t expect a flavor roller coaster

Rant. Message to Pho owners out there, shape up. In this economy, the customer is key. Practice your smiles, greet us, because the market will not allow all the Pho noodle shops to survive.

1816 Irving St
San Francisco, CA 94122
(415) 661-886

“What the PHO?!”

On a foggy day, there is nothing better than curry noodle soup ($7). Food stimulates and heals, so seeking for something spicy the curry noodle delivered.

With sweet on my forehead from spicy flavors, I chattered with my college friends. After graduating from CAL almost 10 years ago, we have not aged.

“It’s because we’re Asians” my female friend said.

I think it’s because the food I eat. Well, that’s half the truth.
Ever date Asian girls? They spend half of their salary making themselves look good.

Here’s their menu

$75 monthly facials
$300 LV purses
$150 eating foods that have rumored to “heal the body”

including

$25 turtle soup
$75 tiger penis soup
$50 bird nest soup

$100 on plastic surgery

(back to the review)

“with Pho noodles please”

Arriving in a golden colored, a sea of tender chicken meat and a few random chunks of potatoes bathes in a spicy yet tame soup.

A squeeze of lemon added a refreshing tart tingle.

Infused with a few drizzles of chili oil, the dish hits the spot. Sliced green peppers added more heat. Sprouts tend to lower the temperature of the otherwise piping hot soup, so asked for it to be blanched first.

While American’s have their classic diners with jukebox, PPQ brings a sense of nostalgia. I dined here since high school days when menu items were $5 with my first girl friend. This is my rendition. No disco music just slurp! slurp! sounds.

Nothing much has changed.
Food remains consistent while service still nominal.

Expect good consistent food here, but no fanfare.

No exotic waitress greeting “honey, how are you lo today?”

For those who want a more sophisticated setting at the same prices, Bodega Bistro is a great bet in the tenderloin.

Note:Food narratives are for entertainment purposes and frequently employ literary point of view; the narratives do not express Campusfork’s editorial opinion.

Turtle Tower
5716 Geary Blvd
(between 21st Ave & 22nd Ave)
San Francisco, CA 94121
(415) 221-9890

PETA detectives.
“Don’t Fret. No Turtle Soup for You!”

Well, unless you know the secret hand shake.
(fist thump two times, shake the fish sauce bottle, and then yell “Good Morning Vietnam!”)

Despite its name, turtles are not the signature dish.
For that, come over to my grandma’s house.

Sunday’s we eat turtle soups baked in Velveeta.

Tiger penis soup for special occasions. Usually when one of the grand kids made it to Honor Roll, after 1st place piano recitals, or an acceptance letter to an Ivy League.

Returning back to the review, so playing center stage is tender free range chicken.

Skipping through the unpretentious doors, a rendition of an Asian diner appears. Whether you sit in retro both or square wooden tables, the food play center stage.

No Vietnamese jazz, uniformed staff, just great authentic comfort food. Turtle Tower has been known to serve spectacular chefs from the likes of Charles Phan of the Slanted Door.

So, welcome to the History Channel.

{Northern Pho versus Southern Pho.}

Northern Pho (Pho Bac) focuses on minimalist appetite. Arriving in a piping hot, chicken broth with green onions accompany tender free range chicken.

One sip, the sweet savory broth sets aside the frustrating parking hunt. Velvety rice noodles add more character and slurping is encouraged.
Accompanying the dish, simply a few sliced green chill peppers and refreshing lemon.

Southern Pho (Pho Nam) found at likes such as PPQ arrives with condiments such as basil, sprouts, and often a generous squeeze of hoison sauce and chili. I call this a cluttered clouded soup.

Compared with tunes, Northern pho is a light jazz while Southern pho is your rock ‘n rock.

Booth have character, I don’t discriminate.

Table order (2 people) 2 bowl of chicken noodle w/ liver ($7.50)
1 order of egg rolls w/ lettuce, rice noodle ($6.96) Tax + Tip = $14 person Verdict:

Order the chicken pho, the egg rolls is over priced.

Hint: When you feel a cold is coming your way, the chicken noodle pho does the trick.

(pix: crab noodle soup, beef noodle soup, basil and sprouts)

{Cleanscores (inspection score): 54 out of 100}Click Here
Also, read blog on Cleanscores.

Few Vietnamese restaurants in the Bay Area have the consistent taste of Pho Pho Quoc (PPQ). For over twelve years, owner Tin Troung has created an operation that has the food more stylish than the decor. The large array of menu items allow me to pair different dishes depending on the weather.

Ambiance: Located in the area known to a few as “little Chinatown”, the unpretentious red and white signage cannot be missed. Once seated, the set up reminds me of the street food vendors in Asia. A rack of chopsticks, spoons, and sauce pans are available tableside at the customer’s disposal. Vanilla walls and wooden tables create a casual dining environment. With a pad and pen in hand, servers speedily take orders so don’t expect the friendly meet and greet.

One of the most popular items on the menu is the imperial roll. Filled with pork and shredded carrot, the savory and crispy roll balance well with the tangy fish sauce. For a temperature contrast, the fried rolls go well wrapped in cooling lettuce leaves. Another appetizer, the shrimp roll ($5.25) is all about texture. Translucent soft rice paper wrapped in poached shrimp is enhanced with a dunk in the peanut sauce. For a crunchy starter, the papaya beef salad ($7.58) does the trick. Juliene papaya blends well with a refreshing assortment of basil, carrot, and cucumber infused in a tart dressing. The beef adds a slight savory touch to this starter. A few outstanding noodle dishes are on the menu.

My favorite is the crab noodle soup (s-$5.95,l-$7.25), a soup that is not typically served in other Vietnamese restaurants. Arriving piping hot, the aroma of the pungent dark red soup made from hours of brewing tomatoes mixed with savory shrimp paste. Cooked al dente, the vermicelli noodles soak up the soup like a sponge. Accompanying all the soup dishes, a plate of fresh sprouts, basil, and lemon add an earthy note. To maintain the soup temperature, I request my sprouts to be blanched.

On a foggy day in the Sunset, an order of the beef noodle combo is my top comfort food choice (s-$5.95,l-$7.25). The combo also known as “train front” in Chinese is a classic beef noodle dish that has a combination of ingredients. The foursome combination of rare, flank, brisket, and meatball adds both flavor and body to the dish. The crunchy tripe contrasts the soft tendon pieces. The five spice chicken vermicelli dish pairs well on a hot day. Served at room temperature, the vermicelli marries well with the refreshing fish sauce and vegetable medley of cucumbers, sprouts, and carrots. Accented by the citrus flavor of lemongrass, the lemongrass pork chop nestles underneath a caramelized crust.

The tri-color rice plate is a great choice for those who prefer a variety rice plate. The rice plate includes savory charbroiled pork and shredded pork with a pungent egg meatloaf-($6.95). The charboiled pork wrap ($12.95) is a great do it yourself dish. A large platter of herbs and the same condiments from the beef noodle soup are served. Patrons soak rice paper in warm water and then assemble pork skewers with the vegetable condiments.

Entrepreneur:After graduating from San Francisco State in 1996, Troung set out to join his family to open PPQ. He studied entrepreneurship in college which gave him the basics in running a business. While he concludes that a college degree is not necessary to open a restaurant, he believes that his studies in entrepreneurship in college has helped him expand his family business to other PPQ restaurants such as the one on Clement. Troung firmly insists that having a passion for the food industry is a hallmark for a restaurateur but the knowledge to run the business is as important including controlling cost.

The main reason PPQ has thrived while many other restaurant have closed on Irving Street is the consistency in food quality and service. When he trains his staff, he explains that the customers are the boss and ultimately the ones that are providing them the paycheck. His motto is to give the customers what they need without much questioning. Troung’s siblings are in the food industry as well working at PPQ on Clement and Toasties, a sandwich shop. He remarks that working with family is great if the relationship goes well, but when things go sour, the cut is much deeper.

Consultant hat. Working with family members have many pro’s and con’s.

3 Pro’s
1) Financial resource. Lending money from family can be a fast way to generate cash flow. My tip is to get a contract and have every term written in details.
2) Human resource. Hiring takes time. Family members want to see you succeed so they will work hard to achieve your goal including providing great service with a smile.
3) Save time. Working with family members means that you can integrate family and work time.

3 Con’s
1) Failed business can lead to family blaming family members.
2) Vision difference. While the entrepreneur of the family wants to convert the restaurant into a franchise program and expand, one of the family partners may want to keep the operation a mom ‘n pop style.
3) Nowhere to run. Working with family members includes constantly seeing them. This means that you may find yourself lacking independent time away from them.

1816 Irving Street
(between 19th Ave & 20th Ave)
San Francisco, CA 94122
Cash Only
(415) 661-8869
Mon-Sat 10:30 a.m.-11:00 p.m.
Sun 10:30 a.m.-10:30 p.m. (Prices: $10 and up)

Contrary to the name of the restaurant, the food is horrible at this local Vietnamese establishment in the leafy Sunset district in San Francisco. Vietnamese food often features fresh herbs and pungent broth and both of these basic elements are lacking. Unlike American food, Vietnamese is very light. Cheese and cream are not used in this cuisine
Yummy Yummy appears to be the default place to eat when the heavily favorite
San Tung has an overflowing crowd.

Ambiance: Don’t expect romantic jazz music that would spice up the atmosphere. Consider Yummy Yummy as a below par canteen. Wilson, the manager is the closest theatric you will find. Unlike his food, Wilson’s service is exceptional and accommodating but does not make up for the bad food.

Food:
Opening the menu, I was pleased that they served crab meat noodle soup. A red colored broth from tomatoes brewing for hours along with a few pork slices. The dish lacked character and substance. The soup base was watered down and lacked the full bodied taste. The only thing done nominally were the noodles cooked al dente. Lacking substance refers to ingredients. This dish is done very well at PPQ on Irving street providing substance such as flavorful broth, tofu, and pork meat bits. Lacking grill skills, the charboiled pork rice dish included uninviting burnt bits along with an over sweetened fish sauce.

Consultant hat.
“My Lord!” What a missed opportunity. San Tung, a few doors away, constantly has an overflowing wait list. Yummy Yummy could take advantage of this situation and serves customers that don’t want the one hour wait.

5 Things to Do to Improve Business without Spending a Fortune

1) Identify the weakness of the competitor and provide the missing pieces to your customers. For example, San Tung serves great food but lacks ambiance. Yummy Yummy can provide customer value with sexy jazz music which relieves customers that have been frustrated from the long wait in the rowdy atmosphere at San Tung.
2) San Tung has nominal service. Yummy Yummy can train their staff to great their customers. “Welcome to Yummy Yummy, my name is Ming, I am your server for today.”
3) Upsell. San Tung lacks a drink list. Yummy Yummy should focus on one drink done well. “Would you like to try our house favorite Lychee Lemonade?”
4) Differentiate from San Tung and other Vietnamese restaurant with a combo meal. One entrée (noodle soup or rice plate) + Lychee Lemonade + free dessert for $8.95.
The dessert can be a mango gelatin to keep food cost low.
5) Create a blog. Innovation is important. Yummy’s weakness is obvious food quality but Wilson’s friendly service is the strength. Despite being a mom ‘n pop restaurant, customers want to be informed and voice their complains. A blog creates a bond and communication between the restaurant owner and the community. Flyers and advertisements do not work. Human connection is the key.

*note: for serious entrepreneurs who want to learn about innovation, read Free Prize Inside by Seth Godin. In this case, Yummy Yummy needs to focus more on food and their service and less about advertising. After all, word of mouth is the most effective way to generate new business. It is all about the customer. With over 5,000 restaurants in San Francisco, we have so many choices so make it easier for us to choose.

Best Place for Crab Noodle Soup: Bodega Bistro
Best Place for 7 Course Beef: Pagolac

Yummy Yummy
1015 Irving Street
(between 11th Ave & 12th Ave)
San Francisco, CA 94122
(415) 566-4722

{click here: search for more food photos}

Pagolac
655 Larkin St (at Ellis St)
San Francisco, CA 94109
(415) 776-3234
Cash Only
Hours: Closed Mondays. Open for dinner only.
Tue-Sun 5:00 p.m.-10:00 p.m.

I dined at Pagolac for the first time around four years ago. Jen H, my resident Vietnamese food expert, introduced me to Pagolac. Just like visiting an old high school friend, things have changed but for the better.

A newly remodeled decor yet the food remains exciting. In the past few blogs, I have ranted about bad service. Thankfully, I can say without hesitation that the service at Pagolac is not only great but worthy for many restaurateurs to follow.

Pagolac has arrived to provide an authentic Vietnamese restaurant experience in San Francisco. Vietnamese cuisine may be familiar to many San Francisco diners, but chef owner David Chan’s stirring dishes with alluring flavors could only be found in his restaurant. Served uniquely at Paola, Bo Mon 7, the seven course beef set meal, steals the show.

Embedded in a seedy neighborhood, patrons could easily sidestep the modest signage on the streets of Tenderloin. Once past the squalid street entrance, candles, mahogany tables, and chestnut walls create the feeling of a sanctuary. With dimmed lights and Billy Holiday in the background, the ambiance is modern and serene.

Food.
Typically served at weddings, Bo Mon 7 ($16) literally translates to “seven courses of beef” in Vietnamese. Manager Thomas Chan kindheartedly introduces each dish and suggests assembling techniques.

I start my culinary excursion with Bo Tai Chahn. Purple onions and peanuts provide a nice crunch, while rare beef with marshmallow texture is marinated in lemon juice resulting in a sweet and vinegary flavor.

I then jump right into the next two beef dishes: the do-it-yourself courses. A vibrant medley of vegetables and herbs arrives. Coriander, mint, sprouts, cucumber, and lettuce act as cooling agents contrasting the sizzling beef.

A plate of rice paper for wrapping and a bowl of hot water arrive. Dip the rice paper into the hot bowl of water, the rice paper turns translucent and soft in a matter of seconds. Now, its time for the assembly line.

In the Bo Nhung Dam, blushing beef sliced paper thin is lightly boiled in a vinegar and water mixture. Patrons control the wellness of the beef. The rice paper cleverly wraps the vegetables, herbs, and beef together.

The chewy texture of the rice paper goes well with the filling. A slight dunk into the fish sauce provides a sweat and sour flavor boost. For an extremely pungent enhancer, dip the beef roll into the nuoc man sauce. Made from anchovy and pineapple bits, nuoc man heightens the rolls with a salty anchovy taste.

The next dish, Bo Nuong Vi, resembles the American steak. Swirled in a salty butter, thin slices of beef are cooked over a rustic grill. Skip the dipping sauce, the buttered beef is best admired with a few sprigs of mint. The remaining beef courses are cooked by the chef. A trio of beef skewer dishes arrives.

My favorite is Bo La Lot, beef sausage wrapped in pepper leaves resulting in a smoky flavor. The sausage is chewy in texture, similar to a bratwurst without the casing. The natural spiciness from the pepper leaves round out the dish. The Bo Cuon Mo, grilled beef cloaked in carmarlized scallion marries tenderness with sweetness.

With a beef jerky texture, the Bo Lui is a skewer of well done beef marinated in a sweat and savory glaze. Yearning a subtle flavor to balance the savory jerky skewer, milky beef rice porridge arrives (Cha Obo). Toasted broken rice creates a slight nutty taste that compliments the sweet minced beef perfectly.

End the meal with Chuoi Chien Kem ($3.50), a dessert that focuses mainly on the contrast of texture and temperature. Four scorching and crunchy fried banana nuggets surround a scoop of chilly coconut ice cream.

Owner bio.
Behind this humble neighborhood restaurant, Pagolac has gone through some challenging times. In August 2005, owner Phuong Thi To died from a tragic automobile accident nearby the restaurant. As a tribute to their mother, To’s children continue to run the restaurant. As the head chef, David replicates her mom’s recipe while James, sous chef, artfully plates the dishes.

With a constant smile, Thomas serves as a great wait staff. James said, “the restaurant filled the hole as a gathering place. It’s a place to heal. Mom was the center of the universe.” The union of an attentive wait staff, elegant décor, and exciting food makes this a great destination for Vietnamese food at neighborhood prices.

Food consultant.
After interviewing James, it is clear that his vision is to keep his mom’s legacy as oppose to expanding to make a small fortune. James shared an emotional story. After a San Francisco newspaper wrote a review about the restaurant, readers supported his family by dining at his restaurant after reading about the tragic death of his mother.

I often advise mom ‘n pops not to spend their money on advertising. But instead, focus on great food, service, and provide customers with a dining experience like no other. Food writers want to write about magnificent finds.

Surely, Pagolac can blossom in a less seedy area. With the drug, prostitution, and homeless problem, many patrons may hesitate to visit Pagolac in the Tenderloin. I can only imagine the bustling business if they located in a shopping plaza.

Pagolac has differentiate themselves from other Vietnamese restaurant by specializing in the 7 beef tasting menu. Restaurant owners should take notes and do the same.

{click here: search for more food photos}

When I worked for California Culinary Academy recruiting future student chefs, I mastered my way through the authentic eateries in the seedy Tenderloin district. Returning to Bodega Bistro last week, I found the food delicious and service attentive.

Ambiance.
Dim lightning and dark colored walls create a cross between casual and fancy. For a quick lunch meal, you can escape the frequent police honks and rowdy homeless crowd.

Food.
Start with the crispy spring rolls ($7.20) served alongside mint, crunchy cucumbers, and leafy lettuce. Result, crispy and light.
The garlic noodles ($5.40), pungent assembled with light egg noodles. Stealing the show is their crab noodle soup. Served in a tomatoes soup base, clusters of crab meat, tofu, and sweet ground pork swim in a sweet savory broth. Thin rice noodles cooked al dente must be slurped. It’s appropriate to bob your head during slurping process. Drizzle the lettuce and mint as cooling agents. Steam rolling to noodle heaven, the beef noodle pho is the best I have had around town. With a robust beef flavor, steak slices add character to the dish. Fragrant basil leaves and bright sprouts accompany the noodle dish. Also, try their pad thai. Marrying sweet and sour flavors, chewy noodles and plump shrimp complete a great dish. Advertising themselves as IndoChine cuisine, the menu offers Vietnamese, Thai, and a few Chinese dishes. Praises to our server Ben. Recognizing that we were still working on our appetizer, he served the noodle soup only after we finished our starter courses.

Hint: The best thing about Bodega Bistro is that you can ask the server to separate an order of noodle dish into two equal portions to share. Also, request that your sprouts be blanched so that other wise cold sprouts will decrease temperature of the hot broth.

Consultant Hat.
Bodega Bistro serves delicious food with great presentation. They have differentiated well against other Vietnamese restaurants with attention to detail including a modern design and great food plating. There restaurant would be more admired in a more family focused neighborhood such as 9th and Irving or on the eatery row on Clement st. Location plays a major role. When looking for location, imagine the logistics of your customers including parking, paying meter, safety, and convenience. For instance, Bodega Bistro located in a plaza would be a great fit. Customers can buy groceries, develop film, shop for the newest shoes, rent a DVD, all after a good meal. Never select a location based on price or square footage. Instead, think out of the box and consider the foot traffic that can generate a good return on investment.

Bodega Bistro
Bodega Bistro, 607 Larkin St. (at Eddy), San Francisco; (415) 921-1218.
Lunch 10 a.m.-3 p.m., dinner 5-10 p.m. daily.

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