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This charmingly decorated small corner restaurant with chartreuse walls and silk lanterns is an oasis in the Tenderloin's Little Saigon. The chopped salads (banana blossom with baby clams, shredded papaya with calamari or raw beef) are fresh and spicy. One of the best dishes is the famous bo luc lac, aka shaking beef, featuring cubes of filet mignon in a garlicky sauce. The set meals (banquets A, B, and C) are real bargains if your party has four or more. Desserts include a classic crème caramel.
The heart of the Tenderloin may not be as touristed a locale as espresso-scented North Beach or the alleyways of Chinatown, but since the fall of Saigon three decades ago, this bedraggled neighborhood has been the commercial and cultural center of the city's Vietnamese community. There are 2,000 Vietnamese-American residents, 250 Vietnamese-owned businesses, and several citizens' groups in the district, and its annual Tet (New Year's) celebration is popular indeed. Last September the Board... More »
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