Cathy Chaplin of Eater recently penned an article about Bé Ù and decided to swing by Virgil Village neighborhood during lunch today.
I passed by lines at Sqrl (have people forgotten already?) and one block over is this tiny takeout spot. The smell coming from the kitchen was def. of some thit nuong so it was promising sign as I took my order. No lines or any fanfare, just a few locals picking orders.
The menu is small with some apps , several banh mi, and Vietnamese home staples. While the banh mi will most likely be the draw for this restaurant, what interested me most was the thit kho.
Opening the box, these two gorgeous perfectly fried eggs with goey yolks stared right back and I knew it was going to be delicious. But I resisted and inspected the banh mi first in regards to the bread and veggies. The bread was light and crackly and crumb not too dense, sourced from Pacific French Bakery. Not simply just a vessel for the ingredients, a good baguette is def. prerequisite and this one checks the box.
Ratio of veggies to protein is easier to visualize on a thit nuong banh mi, but clearly it had plenty and wasn’t skimpy. You’ll have to see my IG for the yolk ooze porn but it was very messy… While I did miss the classic pate, the vegan pate substitute was still quite tasty and worked well with the banh mi. Did I think about how adding a squirt of Maggi seasoning sauce could improve this? Yes, for for a second I thought about BYOM. But the second didn’t last long as I quickly devoured the sandwich and licked my fingers. Definitely recommended.
I honestly thought about putting in the comments to add thit nuong when i ordered online, but since it was my first time ordering, I wanted to taste the original, but for the rest of you, that would be something I would consider in the future.
TBC with thit kho…