21 Best Vietnamese Restaurants to Try in Orange Countys Little Saigon Eater LA
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Banh it ram is one of Vietnamese cuisine’s great pleasures — little rice dough dumplings stuffed with shrimp and pork sit on top of an airy, crunchy fried rice dough base. Don’t sleep on the mi quảng (a Central Vietnamese noodle dish of wide, flat noodles and various toppings with fresh vegetables and herbs), either. Sure, we may not have the culinary riches of Garden Grove or Fountain Valley, but L.A. County more than holds its own thanks to the San Gabriel Valley, where many immigrant-run Vietnamese shops offer amazing regional specialties you won't find at your standard neighborhood pho shop.
Pho Filet
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Order the tender bò lúc lắc (Vietnamese shaking beef) for the complete surf and turf experience. For the past three-and-a-half decades, crowds have descended upon this shop for tremendous bowls of pho dac biet brimming with brisket, tripe, and beef meatballs. Fixings can be added and subtracted based on individual tastes, but the broth — rich from long-simmered oxtails and fragrant from charred onions and star anise — is universally slurpable. Owner and chef Kevin Tran makes fresh tofu each day for his savory and sweet vegan fare.
Pho Daily
The Iron Man pho satisfies, while the warm and sweet ginger tofu “pudding” comes through for dessert. The turmeric-laced batter crisps up like no other while the plentiful fillings are balanced just so. Boulangerie Pierre & Patisserie is home to Little Saigon’s finest French-Vietnamese pastries, including airy baguettes and a pitch-perfect pâté chaud — a savory pastry filled with ground pork or chicken. Those unfamiliar with Vietnamese desserts may be a bit wary upon seeing legumes, seaweed, and root vegetables swimming in a sea of coconut milk, but it’s a refreshing experience that’s particularly crave-worthy during hot months. Pho Akaushi’s new sleek, modern digs are a departure from the original location inside the Saigon supermarket. It only takes one look at the extra-fine grease bubbles and a taste of that clean-yet-robust broth to know that Pho Akaushi hasn’t forgotten the attention to detail and labor-intensive hustle that got them here.
Pho Ever
Choose from glass noodles (mien ga) or rice noodles (pho ga) for a taste of Hai Phong, the northeastern port city where chef-owner Phan Tran originally hails from. You’ll also find amazing steamed chicken here, as well as Hainan-style chicken rice—byproducts of culinary influence from Vietnam’s northern neighbor. Beyond chicken, Tran also offers a mix of regional specialties and familiar standbys, including the best banh cuon in L.A.
Nem Nuong Khanh Hoa
Literally translating to "sizzling cake," the namesake dish of Banh Xeo Quan is a crepe-like delicacy originally from southern Vietnam. Deriving its bright yellow hue from turmeric, each half moon-shaped crispy pancake at this daytime-only Rosemead specialist comes stuffed with shrimp and pork, fish filet or a vegan-friendly mix of mushrooms and mung beans. Served with lettuce, herbs and nuoc cham, the banh xeo here is easily the best in Los Angeles. Since 2017, this tiny shop in Rosemead has churned out freshly made bowls of organic chicken pho—and the crowds that still come in daily reflect that quality hasn’t dipped in the slightest.
Mai Phung specializes in banh canh, a delightfully viscous noodle soup made with thick and rounded tapioca noodles in a pork and crab broth. Also good are the vermicelli rice noodles with grilled pork and egg rolls. We searched far and wide among Koreatown's many strip mall pho joints for the area’s best Vietnamese dining options, but none came close to Khanh and Helen Tan's pho shop hidden along a busy commercial stretch of Western Avenue. Though consistency and excellence aren't words we’d necessarily apply to every dish, Tan's above-average pho stands out from the crowd with a beautiful, deeply aromatic broth and high-quality toppings.
Pho 79
Tan Hong Mai specializes in banh cuon made the traditional way, steamed over mesh in fine sheets. The slightly opaque rice sheets come filled with minced pork and wood ear mushrooms, and served with fish sauce, beansprouts, and different proteins. Song Long’s cha ca Thang Long takes turmeric and ginger marinated catfish fillets and serves them on sizzling plates that emit a fragrant steam of dill and onion. Served with an extra funky mam nem, or fermented anchovy sauce, along with herbs and vermicelli noodles, the dish balances earthy, savory, sweet and tangy flavors.
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Chef and owner Uyên Lê takes great pride in every dish on the menu, but is particularly fond of the banh mi. The sandwiches come stuffed with lemongrass chicken, pork, and beef; try the chef’s favorite vegan sandwich filled with tofu and a house-made pate. Industriously prepared toppings like a great chả giò (Vietnamese-style egg rolls) and large grilled shrimp are just a few of the things that dress the restaurant’s chewy, thicker rice noodles. Bring it all together with a healthy pour of their sweet and savory nước chấm. The fish’s prized crispy skin, charred in some spots and golden throughout, gives way to moist and tender flesh imbued with honey and turmeric. Served on the side are herbs and lettuce, pickled carrots and daikon, cucumber spears, vermicelli rice noodles, rice papers, and best of all, a tangy-sweet tamarind dipping sauce.
Pho Daily’s namesake nourishing broth delivers flavor with minimal grease and plenty of herbs, while the summer rolls with pork sausage arrive with a tasty, high-quality peanut sauce. Beyond pho, there’s also a vast array of other common Vietnamese dishes, some more well-executed than others—making Pho Daily a great option for any and all late-night Vietnamese cravings and a solid takeout and delivery go-to for locals. This community-driven takeout spot in Silver Lake serves fresh, comforting food that’s so delicious (and budget-friendly), you’d be wise to order the whole menu, especially if it’s your first time there. Offering lighter snacks like fried shallot-topped grilled street corn and the area’s most delicious banh mi, chef-owner Uyên Lê strives to keep her vegan-friendly fast-casual fare affordable without compromising on ingredient quality or fair wages—not an altogether easy task. In practice, this means Bé Ù offers a smaller menu, though you can still find mouthwatering caramelized pork and eggs (thit kho kau), a refreshing cup of herbaceous rau má (pennywort juice) and even a hearty chicken-based rice porridge.
Other standouts include the escargot and Vietnamese steak frites served with herb butter. Here at this central Vietnamese restaurant, chef and owner Mai Tran prepares family recipes that she learned in her hometown of Thua Thien. The bún bò Huế is fantastic dish, as are the bánh ít kẹp bánh ram — two-story cakes comprised of shrimp-stuffed glutinous rice dumplings perched atop fried glutinous rice cakes. Brodard’s nem nướng cuon might just be the most famous dish in the neighborhood. Carefully tucked inside a rice paper wrapper is lettuce, a cucumber baton, fresh cilantro, pork sausage, and a tightly coiled deep-fried wonton.
Once a subsistence dish cooked by Vietnamese rice farmers with leftover product, these soft (and now intentionally broken) grains accompany a bounty of proteins, pickled vegetables and aromatic pork broth at King Com Tam. Choose from various styles of beef, pork, chicken and shrimp for a lighter com tam fix, but the combination plates containing steamed egg loaf (cha trung hap) also offer the hard-to-find traditional side dish. For a lighter, more playful texture, King Com Tam's enormous menu includes banh hoi—molded squares of rice vermicelli—as well as the usual bun.
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