LA's "Haute" Asian Cuisine? Lukshon vs WP24 vs Red Medicine, Part 3: Red Medicine

When I started doing this series of posts, i debated a while whether or not I will go to Red Medicine. I had gone to their stint at Test Kitchen, but ideally I should try the "final product". However, I just couldn't bring myself to go after their whole drama with the LA Times' reviewer SIV, where they not only kicked her out of the restaurant but also posted her photo online, threatening her position as an anonymous critic. I haven't agreed with many of her reviews lately but that is really beside the point. I found their "revenge" unprofessional and juvenile.

Finally, I decided not to go. I had very little desire to.

The tasting menu at Test Kitchen and their current menu both seemed reasonable at first glance, $40 for the Test Kitchen menu and $21 or less for the protein entrees. It turned out, however, that the portions were quite small.

Many of the dishes we tried were excellent. We all loved the cured amberjack served on french melons, and the pork belly "banh mi".

Fatty and crunchy texture and lovely pickled carrot. I definitely could've used more than one piece of this.
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Little Saigon, Newcastle

This week's grand tour continues. The final leg before home was Newcastle and I was after something with a bit of zip and zing to it after the previous nights debacle. I spent quite a lot of time working in Newcastle a couple of years ago so I knew it had a Vietnamese place. Situated incongruously on the Bigg Market across the road from a row of neon doner and chips emporia is Little Saigon.

Free prawn crackers arrived promptly and I ordered a saigon beer to wash them down with. First up, a salad of prawn and papaya. I love South-east Asian salads, the kings of the salad world without a shadow of a doubt. The range of textures and flavours crammed into each mouthful brings sheer gustatory pleasure not always associated with the word 'salad'. This was a fine example, soft prawns, crunchy peanuts, crisp juicy papaya, crispy fried onions. Classic hot/sour/sweet/salty dressing. I wolfed it down in no time. The only criticism I have is that it was a touch too sweet/salty and not quite hot/sour enough. More chilli and lime please.

For main course beef with lemongrass, chilli and onion. Not as successful as the salad, the sauce was a bit gloopy (possibly reduced with cornflour) and there wasn't much chilli or lemongrass involved. It tasted generally fine though and the beef was tender.

A good option overall, we don't have too many Vietnamese restaurants in the North (is there one in Leeds at all??) so the more the merrier. My dinner was £21 for the salad, the main, steamed rice, one beer and service.

7/10

6 Bigg Market
Newcastle
NE1 1UW
http://www.littlesaigon.uk.com/

Little Saigon, Newcastle

This week's grand tour continues. The final leg before home was Newcastle and I was after something with a bit of zip and zing to it after the previous nights debacle. I spent quite a lot of time working in Newcastle a couple of years ago so I knew it had a Vietnamese place. Situated incongruously on the Bigg Market across the road from a row of neon doner and chips emporia is Little Saigon.

Free prawn crackers arrived promptly and I ordered a saigon beer to wash them down with. First up, a salad of prawn and papaya. I love South-east Asian salads, the kings of the salad world without a shadow of a doubt. The range of textures and flavours crammed into each mouthful brings sheer gustatory pleasure not always associated with the word 'salad'. This was a fine example, soft prawns, crunchy peanuts, crisp juicy papaya, crispy fried onions. Classic hot/sour/sweet/salty dressing. I wolfed it down in no time. The only criticism I have is that it was a touch too sweet/salty and not quite hot/sour enough. More chilli and lime please.

For main course beef with lemongrass, chilli and onion. Not as successful as the salad, the sauce was a bit gloopy (possibly reduced with cornflour) and there wasn't much chilli or lemongrass involved. It tasted generally fine though and the beef was tender.

A good option overall, we don't have too many Vietnamese restaurants in the North (is there one in Leeds at all??) so the more the merrier. My dinner was £21 for the salad, the main, steamed rice, one beer and service.

7/10

6 Bigg Market
Newcastle
NE1 1UW
http://www.littlesaigon.uk.com/

Pho Filet in El Monte

Pho with filet mignon. At first it sounds a bit strange. Pho = cheap. Filet mignon = pricey. But at these Vietnamese restaurants from San Gabriel to East LA, the result is still a cheap bowl of pho, kicked up a notch by the high quality of meat!

This was my first time meeting Wandering Chopsticks, who took Pleasure Palate and I to Pho Filet in El Monte.

Wanting to be adventurous and all, I ordered some pennywort shake (on the right). Wandering Chopsticks ordered the pennywort juice (on the left).
The pennywort shake also had mung beans in it, making it sweeter and less 'grassy'/'herby' than just the pennywort juice. WC said I should probably get that one, me being a pennywort-noob :P

This time we forgot to ask for the filet mignon on the side. Why would you want to do that? Because otherwise the filet mignon would get overcooked by the end of your meal, but if you order it on the side, then you can put it in one by one and you'll get a medium rare piece of filet mignon everytime!
The broth here tasted of more spice than most, which I really liked. And yes, you can definitely tell the upgrade on the meat!
Delicious, filling, and cheap. A bowl of pho here ranges from $5.50-$6 (depending on the type and number of different meats you get). For filet mignon? That's cheap! You can step up to a large bowl for $0.50 more.

For reviews of more dishes, and more food porn, filet mignon-style, check out Wandering Chopsticks' blogpost.

Pho Filet
9463 E Garvey Ave #A
South El Monte, CA 91733
(626) 453-8911

Jungle Food Marathon Part 2: Cambodia and Vietnam

Continuing on my report of the Jungle Food Marathon with FoodMarathon, LA&OC Foodie, FoodDestination, DigLounge, Teenage Glutster, Mattatouille, and Choisauce (who in between this and the first post, has started her own blog!!).

After our nice Peruvian meal, we went further south to Long Beach to Siem Reap, a Cambodian restaurant with Cambodian music videos playing on the background. I know DigLounge in particular *really* enjoyed this song Dhoom Dhoom ...

We ordered quite a variety of dishes including the Beef and anchovy saladSome Beef lok lak (they didn't have venison) - marinated square chunks of meat cooked with some peppery sauce.
These are pretty basic, but delicious and particularly tender. I can see how they can be a staple food.

Another "typical" Cambodian dish is the fish and sadao leaves salad
Definitely different/interesting. The sadao leaves were, yes, bitter.

We also got some pork curry (pictured below) and fish paste that you eat with various raw veggies
I actually enjoyed this pork curry quite a bit - a tad spicy but not too much so even for me.

The Fish Paste stunk of rotten meat to me and I really could not eat it (I can't believe you guys ate this but can't handle durian! :P )

Siem Reap
1810 E Anaheim St
Long Beach, CA 90813
(562) 591-7414


Next we ventured down to the Westminster area, to a Vietnamese bistro called Quan Hop. Prices here are slightly higher than usual for VNese food, but it is a bistro with a nice ambiance and probably caters to the younger crowd.

We started off with these small appetizers called Banh Beos, which are steamed rice pancakes with dried shrimps, scallions etc in the middle, served with fish sauce.
Really enjoyed this - the toppings were delicious and savory. The rice pancake itself is pretty light and nicely chewy.

We also got a vegetarian version of these, but they tasted and looked pretty similar, so no extra photo/description.

Next we had some banhitram: fried glutinous rice flour filled with shrimp, pork and mushrooms
This is the dish that really stood out in my mind from this particular stop - different and delicious. Chewy mochi-like rice cakes - these were bordering on 'dessert-y' for me (even with the shrimp/pork inside), but they are delicious little things and I definitely recommend you guys try them!

The other dishes we tried that night were all good, although the ones I remembered well were the ones noted above. The others include a jackfruit salad:
and tu tiu hop dai, a vermicelli dish with pork and shrimp
Quan Hop definitely has some interesting selections I don't normally see elsewhere and has a nice bistro ambiance.

Quan Hop
15640 Brookhurst St
Westminster, CA 92683
(714) 689-0555


We ended our day(night) on a sweeter note: sugar cane juice from Nuoc Mia Vien Tay (just down the street from Quan Hop)! The sugar cane juice here is freshly squeezed (is that the write verb here?) and enhanced by kumquats, as you can see below:
Nice, cold, refreshing, and cheap! The kumquats definitely add a nice citrusy note and helps get rid of the aftertaste that tends to bother people about sugar cane juice (although i never minded it).
It was 7 pm, we ended our journey and started heading home, satisfied. I think we paced ourselves well and thus did not completely stuff ourselves (Mattatouille apparently could still handle two Double-Doubles).


Nuoc Mia Vien Tay
14370 Brookhurst St
Garden Grove, CA 92843
(714) 531-9801

Good Eats Under $5: Golden Deli

I'm starting a series of posts of cheap eats in LA. These will be good meals for under $5 (not including tax and tips - hey this is LA!).

First post is the Golden Deli Vietnamese restaurant in San Gabriel! I come here a lot since Caltech is pretty close. The standard dish I get is the 'bun thit nuong':Rice noodles with bbq pork, served with fish paste in the small bowl (just dump it all into your noodle bowl!). $4.75
****UPDATE! The current price is now $5.25 :( ****

They are really generous with their portions and also how much meat they give, especially considering the price! I guess it is not that uncommon being in the San Gabriel area :)
There usually is always a line, but if you're only a party of two you get seated pretty quickly.

I also got a cherimoya drink, which was $1.75. If you get a drink your meal won't be under $5 anymore though :P
Golden Deli

815 W. Las Tunas Dr.
San Gabriel, CA

Bun with fried vietnamese egg rolls

I was introduced to this vietnamese dish only when i came to stay in Denver and the whole family loves this dish very much. One sunday, my son-in-law, jeremie, wanted to have egg rolls in a vietnamese restaurant we frequent but it was close on this day of the week. So, since i have all the ingredients and thanks to tt, our dear forum member, who has posted this recipe, decided to have a go at it.



Ingredients:

Bun and garnishes:

1 package of Guilin Rice Vermicelli(Boil in hot water, flush with cold water and drain)

Garnishes:

Bean sprouts(taugeh)
Cilantro(coriander)
Mint
Lettuce
Shredded carrots(optional)
Chopped roasted peanuts

Filling for egg rolls:-

1/2 lb ground pork
1/2 lb prawns
1/4 lb crab meat
2 carrots
1 stalk spring onion
1 bundle of cellophane noodles
5 chinese dried black fungus
1 tsp salt,
1 tsp sugar,
½ tsp pepper
1 egg
1 package, spring roll wrappers (24 wrappers)

Method:

Peel and shred carrot into thin strips.
Chop onion into little pieces.
Soak black fungus and slice into thin strips.
Cut noodles into ‘shorter’ pieces.
Mix everything together with one egg white. (save the yolk for later)
Put filling in the middle of wrapper and fold in the 2 sides, then roll together (like making egg rolls) put a little egg yolk at the end to hold the spring roll together.

Frying method:

For every 2 cups of oil add the juice of ½ a lime or lemon, or 2 tsp vinegar.
Add sprDipping Sauce for Spring Rolls:-1/2 cup sugar-1/2 cup fish sauce-1 1/4 cup water or coconut juice-3 cloves garlic-thai chilies (as spicy as you want)-1 lime*Mince garlic and chilies. Mix everything together and squeeze in lime juice. All flavors (salty, sweet, sour, and spicy) should be ‘equal’. Can replace fish sauce with soy sauce if you don't like the smell of fish sauce. ing rolls into oil, and fry until golden.
Frying time should take about 15 mins.
If it is golden before that time, the oil it too hot which means, the filling might not be cooked, and spring roll will be soft when cooled.

Dipping Sauce for Spring Rolls:-

1/2 cup sugar
1/2 cup fish sauce
1 1/4 cup water
3 cloves garlic
thai chilies (as spicy as you want)
1 lime

Mince garlic and chilies.
Mix everything together and squeeze in lime juice.
All flavors (salty, sweet, sour, and spicy) should be ‘equal’.

To assemble Bun for serving:

Put rice vermicelli on a plate or bowl.
Top with the garnishes
Cut egg rolls in half
Pour enough of dipping sauce

ENJOY

Serves