| rev:text
| - Pros:
Fairly extensive menu. Lots of options.
Free WiFi - ask for the password. At the moment, it's 88228822. It works quite well. Score!
Chili oil - Sriracha is standard. Chili oil is a plus.
Vermicelli with spring rolls, Vietnamese sausage (possibly called raw meat on the menu...) and grilled chicken looked delicious. Heard the spring roll was fairly authentic, with taro bits in it.
Presentation for the curry goat with rice was not bad.
Cons:
Rare beef pho (small size - $6.50) - I've never had a small pho this small before. There were two individual soup bowls worth of noodles in the small pho. The beef was cooked by the time they gave it to me, thus defeating the point of having rare beef. It doesn't count as rare unless it's rare when served to me. It's like serving cooked salmon as sashimi... Not only was it cooked, but it was tough to eat. Leathery. Not cool.
Curry goat - sauce was very watery. When my mom informed the waitress, the waitress said it was because they use the same curry sauce for the curry noodle broth as well, and that the consistency of the sauce is fine because it's good if you want to dip bread in the watery sauce because the bread will soak it all up. Ridiculous excuse. If you have broth-like soup and you dunk bread in it, the bread will most certainly soak up the broth, but it will also go extremely soggy even if it doesn't break apart on you. This was actually the second excuse the waitress made for this curry dish, the first being that they don't serve roti because Chinese people don't like roti. They prefer bread, and so Xe Lua only serves rice, noodles, or French bread. Um...okay then. Hi! I'm a Chinese person who likes roti. I know many Chinese people who like roti. I don't mind if you tell me you don't have it on your menu, but don't tell me it's because I have supposedly strange tastes for an Asian person.
Limes - I have a friend who introduced me to a very interesting way of eating pho. Take a whole bunch of lime wedges (I asked for extras), and squeeze them all into your broth. Then, take the sweet sauce and squeeze a generous amount into your broth. What you end up with is a slightly tangy, but not overwhelmingly sour broth. It's oddly refreshing, but still savory. The unfortunate thing about the limes here are that they're turning brown. Yeah.
I will probably be back (how unfortunate) because this place is fairly close to my house, but I don't think I'll be getting the pho or the curry again.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)