rev:text
| - Tried SK for the first time last weekend. We had just returned from San Francisco so our culinary expectations might have been skewed... My husband had Com Dac Biet and I had Bun Ga Nuong. Both were good. Not exceptional or outstanding, but good, filling. I thought my vermicelli was slightly too cold upon being served, it kinda stuck together, but once I gave it a stir in the fish sauce, which was very good, and got them to loosen up, they were pretty tasty. Both dishes were very light on flavor and really lacked any spice, heat, or tickle to the tongue... I think this is known as bland... Yet not completely bland, I'd say blandish...
We had Cha Glo Tom as a starter and this was the highlight of our meal! Because these were so darn good we had very high expectations for our main dishes and were disappointed... Like I said, blandish... Especially in comparison to the starter and the culinary whirlwind we experienced in SF... But hey, it's a Phoenix suburb in a disgusting economy, so yes, we will dine at Saigon Kitchen again because it's as close as we can get...
I look forward to trying the Pho...
|