![]() Good egg roll, but honestly, I feel cheated. But rice paper is translucent, this is as opaque as Venus’ atmosphere. Can you ever find a real cha gio in America anymore? I’d give them some credit for trying: the wrapper is indeed thin. ![]() It’s not any more rice paper than the average mediocre egg roll you find at any Chinese buffet. As I had lived in Vietnam for 17 years I believe I’m qualified to judge whether a roll of cha gio is actually made of rice paper ( banh trang) or the fooling wheat sheet that makes the Vietnamese cha gio synonymous with the Chinese egg roll. Next came the supposedly called cha gio (stated “in rice paper” on the menu). I don’t know what kind of sauce they serve with in Vietnam, but the peanut sauce here is just really good. ![]() It was a very light appetizer, and no matter how slowly you go you’re gonna finish the roll in at most 3 minutes. I took a bite by itself, and the meat couldn’t quite buff the plain veggie up, so a dip into the peanut sauce nearby was essential. Starting off was the familiar goi cuon, a salad wrap with some lettuce or garden herbs, some halved shrimps (mainly for decoration), a razor blade thin slice of boiled pork, some fresh bean sprout, and a little bundle of rice vermicelli. We strayed from the usual pho and ordered a gargantuan set of appetizers and main courses. Mudpie found this place earlier in Los Altos, about 10-15 minutes car ride from SLAC. Of course, Japanese eat nothing but sushi and Americans have only hamburgers. People must eventually have the impression that Vietnamese eat nothing but rice noodle soup. ![]() It’s almost certain that outside the big Vietnamese communities any Vietnamese restaurant you see in America has the word pho in it. ![]()
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