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Contra Costa Marketplace - Jan 2015

HouRS: moNDAy THRougH SATuRDAy 10 Am To 8:45 Pm, cloSeD oN SuNDAyS comfortable. Sauces and condiments are available on the tables, along with utensils individually wrapped in napkins for sanitary purposes. The food preparation area is open to the dining room, allowing diners to see directly into the clean and tidy kitchen. Artwork on the walls is provided by a customer and most of the pieces are available for purchase. Huong Tra’s menu boasts an impressive variety of Vietnamese dishes, including appetizers, Pho (beef, chicken, pork and seafood); seafood selections, and entrée selections made with fried noodles, rice vermicelli, rice, or tofu. In addition to hot tea, numerous alcoholic and non-alcoholic beverages are offered, including Vietnamese coffee, Thai Iced Tea, smoothies, sodas, beer, and wine. We started our culinary experience by ordering two appetizers: cha gio (Vietnamese Pork Fried Spring Rolls) and Tom lan Bot chien Don (Shrimp Tempura), two glasses of water, and a Thai Iced Tea. While waiting for the appetizers, we continued to peruse the menu in awe of the many available choices. A neighboring diner, who has been a “regular” at Huong Tra for many years, engaged us in conversation as we discussed the menu. He shared that he has eaten at Vietnamese restaurants all over the bay area and he believes the food at Huong Tra is “the very best!” He recommended a number of his favorite menu items to help us make our entrée selections. He also showed us how to mix in the accompanying fresh bean sprouts, basil, and peppers into the large, steaming bowl of Pho (Beef Noodle Soup) that he’d ordered. our appetizers arrived promptly--eight plump, crisply fried shrimp piled on one plate, and three pork spring rolls fried crisp and cut in halves, each served with house-made sweet and sour sauce. Before indulging, we placed our dinner orders. Neither I nor my guest had tried Pho, so we decided to share a bowl of Pho Tai (medium Rare Beef Noodle Soup). We also ordered individual entrees: my guest ordered Bun Bo Xao (Stir Fried Beef on Rice Vermicelli w/Peanut), and I ordered com Tay cam ga (chicken Rice clay Pot), with ginger added. cHA gIo (PoRk FRIeD SPRINg RollS) AND Tom lAN BoT cHIeN DoN (SHRImPTemPuRA) The appetizers did not disappoint and were as crunchy and delicious as they looked, and the sweet and sour sauce was excellent. We restrained ourselves from consuming all of the appetizers so as to leave room for our meals. The Pho arrived first, with two smaller bowls so we could divide it between us. I mixed in the fresh basil and bean sprouts, and overall enjoyed the flavor of the Pho very much. my guest enjoyed the Pho without the mix-ins but added vinegar. Next, our server brought out the Bun Bo Xao, which was served in a huge bowl (equal in size to the Pho) and was filled with rice vermicelli, fresh vegetables, and beef with a side of fish sauce. It looked wonderful, and was plentiful enough for two or more to enjoy. my guest enjoyed this entrée, citing “it’s a meal all in one—protein, starch, and fresh vegetables”, and plenty left over for a second meal. And although she doesn’t like fish, she said that the fish sauce was not fishy and was actually a very good complement to the dish. The com Tay cam ga arrived last, and was served in a hot clay pot. I enjoyed this entrée very much because the rice was cooked a bit crispier than that in a typical rice plate. The entrée included plentiful amounts of rice, chicken, mushrooms, bamboo shoots, and miniature corn cobs, and the ginger flavor was excellent. I also had plenty of food left over for a second meal, and our server happily boxed up our leftovers to go. I do not recall that Huong Tra’s menu included desserts; however, guests receive a scrumptious coffee or coconut flavored hard candy at the end of their meals. TRANg PHAN (SeRVeR), ADRIAN NguyeN (oWNeR), loAN NguyeN (cHeF), kHue le (PReP cook)


Contra Costa Marketplace - Jan 2015
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