To me, Vietnamese food is very balanced. Every dish is made to include a variety of different tastes that work well together. To the right, you’ll see the majestic fried spring rolls hanging out on some pickled vegetables and a piece of lettuce like a boss. The spring rolls were filled with minced pork, shrimp, and glass noodles and the fried rice paper was so nice and crunchy. I could eat 4892 of these. My favorite part is the sweet and sour fish sauce, known as nuoc cham. It’s made with lime juice, sugar, water, fish sauce, vinegar, and chopped carrots. It could use a few chopped bird’s eye chilies for slight kick in the face but I liked it anyways. Other variations can include garlic or coconut water. I like nuoc cham because of the subtle sweet and sour taste, which can make anything taste refreshing.
Recommendations for eating pho: Add a little bit of lime. Don't add too much sauce or else it will overpower the broth. The broth is the best part of the soup. Use two hands: One hand for chopsticks and the other for a soup spoon. This is so that you can shovel a good amount of noodles, meat, and vegetables into your mouth with a quick spoonful of steaming broth to follow up. Then, enjoy :)
I ordered the Lemongrass Chicken over vermicelli, as always. Every time I see it on the menu I cannot resist. The perfectly grilled and seasoned chicken lies on top of a bed of vermicelli, lettuce, and assorted pickled vegetables. Look at it. Look at how beautiful it looks. Draw it like one of your french girls, Jack. This is one of my ultimate summer eats. It's so refreshing that I always feel amazing after eating it. It also comes with a small cup of nuoc cham for me to pour all over
Overall, Saigon Shack is probably my favorite Vietnamese restaurant in NYC.
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