Description
Most famous for its nem nuong cuon, the barbecue-pork spring rolls that are Little Saigon's best. The entrées are mostly just bún bowls and platters of com tam, the broken-rice dish that's detritus everywhere but Vietnam, where throwaway grains get transformed into sublime combo plates topped with multiple meats and vegetables. And even before you anoint any com tam plate at Dat Thành with its homemade fish sauce, a syrupy concoction spiked with sugar cane and chile, the broken rice is spectacular: airy, impossibly moist, buttery, more flavored bubbles than anything plant-based.
