San Francisco, CA 94116
SF Weekly's Description
At this restaurant on the edge of the Tenderloin, chef-owner Jimmie Kwok serves a mix of Vietnamese and French dishes in a dining room that's in most respects as nice as restaurants that charge twice as much. Some of the best items in Kwok's repertoire are street foods in Vietnam, items that you'd buy from a vendor who specializes in one particular dish. The papaya salad is a standout, milder and sweeter than the more familiar Thai version.
Tips from foursquare
garlic fried black tiger prawns: it is not ordinary friend prawns. The prawns are coated with salty egg yolk which gives great flavor.
The Nom is om nom nom delicious. Papaya salad with beef jerky.
Bún Chả Hà Nội (Hanoi in English) comes with a ton of vegetables and is pretty authentic.
You must try their Bun Cha Hanoi!
Only place I know to get good pho made with organic chicken.