A Saigon Café

Frommer's Review

Jennifer Nguyen has stuck to her guns and steadfastly refused to erect a sign, but diners find their way here anyway. That's how good the food is. Fans drive from all over the island for her crisped, spiced Dungeness crab, her steamed opakapaka with ginger and garlic, and her wok-cooked Vietnamese specials tangy with spices, herbs, and lemon grass. There are a dozen different soups, cold and hot noodles (including the popular beef noodle soup called pho), and chicken and shrimp cooked in a clay pot. You can create your own Vietnamese "burritos" from a platter of tofu, noodles, and vegetables that you wrap in rice paper and dip in garlic sauce. Among my favorites are the savory and refreshing shrimp lemon grass and the tofu curry, swimming in herbs and vegetables straight from the garden. The Nhung Dam -- a hearty spread of basil, cucumbers, mint, romaine, bean sprouts, pickled carrots, turnips, and vermicelli, wrapped in rice paper and dipped in a legendary sauce -- is cooked at your table.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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