Tatchos – Fusion Food Truck

Tatchos - Fusion Food Truck
Tater tots topped with cheese, jalapenos, olives, pico de gallo, scallions, sour cream, cilantro. $8
Fusion Food Truck, Salem OR

Mmm, these tatchos were really good and I loved that there were so many toppings. Yum!


Porkivore – Sushirrito

Porkivore - Sushirrito
Oven-roasted pork belly, shaved cabbage, red radish, avocado, cilantro, mustard seed mayo. $9.50
Sushirrito, San Francisco CA

These sushi burritos are super popular during lunchtime in the Financial District/SoMa. I think they’re delicious but it’s also a lot of rice and I’m trying to cut back on carbs (I need to maintain my trim figure, lol). I’ve tried several varieties now and I liked this Porkivore. The pork belly was delicious and the mustard seed mayo was a good sauce accompaniment especially with added hot sauce. Noms!

MLK Memorial Fountain
Martin Luther King Jr. Memorial Fountain, Yerba Buena Park.

Street tacos – Publico Urban Taqueria

Street tacos - Publico Urban Taqueria
Pollo asado and carne asada with salsa casera, red onion and cilantro. Each $2.29
Publico Urban Taqueria, San Francisco CA

Publico is a random food window in a shopping complex, but the food is pretty good and I love the salsa that they use. The tacos are a decent size and the price is great for a little shopping snack.

Women's Building, Mission
Women’s Building, Mission.

Taco de chivo – El Norteno Taco Truck

Taco de chivo - El Norteno Taco Truck
Corn tortilla with goat, salsa, onion and cilantro. Served with pickled vegetables. Each $1.75
El Norteno Taco Truck, San Francisco CA

Not many taco trucks serve goat tacos. El Norteno doesn’t serve it every day and they often run out when they do. These tacos were really tasty and the salsa was nice and spicy. Goat has a pretty bold flavor so the salsa and pickled vegetables were great in neutralizing it a bit. For less than two bucks each, these delicious tacos are a must-eat (especially if you have jury duty at the court house across the street)!

7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2013

Whimsical graffiti mural
Whimsical graffiti mural, Mission.

Paseo press sandwich – Paseo

Paseo press sandwich - Paseo
Succulent morsels of roasted pork nestled atop sweet banana peppers, draped with sheer slices of smoked ham, Swiss cheese, and caramelized onions, all melted together between a hot press. On a lightly tasted baguette slathered with aioli (seasoned mayo), fresh cilantro, and crowned with caramelized onions. $8.95
Paseo, Seattle WA

Omg, this sandwich was AMAZING! It had everything that I love, and it was overflowing with flavor. I could eat this every day. I’d probably die of a heart attack, but at least I’d die happy. Hehe. 🙂

Large tree with hanging tassel inflorescences
Large tree with hanging tassel inflorescences. Anybody know what kind of tree this is?

Caribbean roast sandwich – Paseo

Caribbean roast sandwich - Paseo
Pork shoulder coated in Paseo marinade and slow roasted ’til falling into succulent morsels. On a lightly tasted baguette slathered with aioli (seasoned mayo), fresh cilantro, pickled jalapenos, crisp romaine lettuce and crowned with caramelized onions. $8.50
Paseo, Seattle WA

Now this is what I call a sandwich! This place is amazing and the sandwiches are killer! The pork is SO tender and flavorful. It’s a messy endeavor to eat this monster, but it’s completely worth it. NOMS!

Shilshole Bay
Shilshole Bay.

Pagolac – home of the worst group dinner to date!

Grilled beef sausages and skewers - Pagolac
Grilled beef sausages wrapped in wild pepper leaves on a skewer (bo la lot). Grilled beef wrapped over scallions on a skewer (bo cuon mo). Grilled marinated bbq beef skewers (bo lui).
Seven flavors of beef, $18.50 per person
Pagolac, San Francisco CA

Ugh, this place sucked so bad that I’m not even going to break up the menu items into separate blog posts so as to prolong my horrible memories of this dingy restaurant. I’m just gonna post all the food at once so that I can get it over with and wash my hands of this sad, sad place.

So we had a few people from work meet up here for dinner one night, and there were about 12 of us. We made a reservation since the restaurant is small and we wanted to make sure that we got a table. Even the reservation process was lame and super shady. We actually didn’t know if we had a legitimate reservation until we were seated. They have no phone etiquette or proper communication skills.

As we waited for the last couple of people to join us (parking is horrible in that neighborhood), we started ordering beers but they didn’t have half of the beers listed on their menu! I could understand if it was the last service of the night, but we were one of the first tables seated in the restaurant. And some of the beers we got were even room temperature, fail!

The restaurant itself is darkly painted, but you could still tell how gross and dirty the walls and “decorations” were. It’s obvious that this place hadn’t been cleaned in a LONG time!

After everyone arrived, it was like pulling teeth to get our order in. It wasn’t a complicated, we were all having the 7-courses of beef. That was prearranged so that service could run quickly and smoothly. But nobody wanted to take our order. We had 3 different girls working our table, but they would disappear and try to avoid us, as if that was possible since our group took up a third of the restaurant! Please, anyone, we’re hungry! We want food! Please!

Vietnamese beef carpaccio - Pagolac
Vietnamese beef carpaccio (bo tai chanh). Thin slices of rare beef marinated in lemon dressing seasoned with fresh herbs and crushed peanuts.

After they begrudgingly took our simple order (7-course beef for the entire table), the food started coming to us at the slowest pace imaginable. And the portions were laughably TINY! The beef carpaccio shown above was for 4 people. That means each person got one micro-thin slice of beef with a few slices of red onions, cilantro and crushed peanuts. We had some serious eaters at the table, so this first dish did not bode well for the remainder of the dinner.

Sliced beef - Pagolac
Sliced beef (bo nhung dam). To be cooked in a vinegar and onion fondue.

The time between dishes was excrutiatingly long. So long that you actually had time to digest the previous dish and remain hungry the entire time. This next course came out in phases so that added even more time until we could get food into our mouths. First, the beef came out. Then the vegetables and the rice paper. At this point we still couldn’t eat anything because we have nothing to cook the beef in.

Assorted vegetables - Pagolac
Assorted vegetables.

Rice paper wraps - Pagolac
Rice paper wraps.

Water bowl - Pagolac
Water bowl. For sealing your rice paper wrappers and rinsing your fingers.

Cooking pot - Pagolac
Our pot with 5 slivers of red onions.

Then they brought out this sad looking pot and just left it on the table without lighting it! We had to wait another 5 minutes before another person came over to actually get it going. And the flame was SO weak that we had to waited even longer for the water to actually get warm enough to cook the beef! Omg, kill me already! At this point I just wanted to cut my losses and leave, but because this was with work people I stayed to endure the rest of this lame-ass meal. We spent SO much energy and calories waiting, grumbling and cooking that the 2 slices of thin beef per person didn’t provide enough calories to offset what we lost! #FML

After that, we waited even longer for them to clear the pots and set up the next course.

Marinated beef slices - Pagolac
Marinated beef slices (bo nuong vi). To be grilled at your table.

Table grill - Pagolac
Table grill. We stared at this thing way too long. Unfortunately, nobody in our party had a lighter so it remained cold for some time, just taunting us and our empty stomachs.

Hot flame - Pagolac
They finally came around to light the flame.

Grilling beef - Pagolac
But we had to wait even more for it to warm up before we started grilling the beef.

At this point, I think everybody was counting in their heads how many beef courses we’d gone through already. We all wanted to know how much longer this torture was going to last and when we could all break to get more food somewhere else because this wasn’t gonna cut it. But we knew that each set up and break down between courses was just part of the prolonged punishment.

Grilled beef sausages and skewers - Pagolac
Grilled beef sausages wrapped in wild pepper leaves on a skewer (bo la lot). Grilled beef wrapped over scallions on a skewer (bo cuon mo). Grilled marinated bbq beef skewers (bo lui).

Thanks god three courses came out at once! Each person got one beef sausage, one scallion wrapped beef, and a part of a skewer. That’s just frickin’ ridiculous. It’s just enough food for you to taste, but definitely not enough to constitute a meal.

After this plate we waited a confusingly long amount of time for our last course. People were light-headed from hunger at this point and just wanted to leave so we wanted the final course as soon as possible. Perhaps the final course was something intricate and spectacular so that’s why it was taking SO long.

Nope. It was a thimble full of thin rice porridge with a few pieces of ground beef. #FML twice! I could have ladled that into 12 bowls in 30 seconds or less.

Vietnamese rice porridge - Pagolac
Vietnamese rice porridge with minced beef, green onion and cilantro (chao bo).

Now after all that, here’s the kicker! They WOULD NOT give us our bill. We literally sat there for another 15-20 minutes after everything was cleared, with everyone at our table trying to flag a server down, but they would not give us our bill! It was the stupidest thing I’d ever seen! Here we are, a large party taking up a third of the restaurant, trying to leave and they’re keeping us hostage! You’d think they’d want the space or something. #FML three times!

When we all said our good-byes outside, everyone was talking about where they were heading next. Some of the guys were gonna grab In-N-Out double-doubles on their drive back home. Some people were going to gastropubs for more food and drinks. We went to taco bell and stuffed our faces. That was the longest dinner I had ever endured where I came out even hungrier than I started.

The service was horrible, the portions were MINISCULE, the restaurant was flat-out dirty, and the beef quality was marginal. Would I got back? HELL NO!

7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010, 2011, 2012 (What a joke!)

Pork and shrimp stir fried rice vermicelli – Nha Hang Ngon

Pork and shrimp stir fried rice vermicelli - Nha Hang Ngon
Bun gao xao tom thit. With carrots, cabbage, onion, green onion, cilantro. 120,000 VND
Nha Hang Ngon, Ho Chi Minh City VIETNAM

This was pretty good and I liked the slightly al dente texture of the vermicelli noodles. The pork was ok, but the shrimp were really tasty. Overall, it was good but I probably wouldn’t order it again.

Nha Hang Ngon outdoor dining area
Outdoor dining area.

Nga sau Phu Dong Thien Vuong
Nga sau Phu Dong Thien Vuong, super busy roundabout!

Beef salad – Nha Hang Ngon

Beef salad - Nha Hang Ngon
Goi bo bop thau. With vegetables and peanuts in spicy sauce, served with shrimp chips. 130,000 VND
Nha Hang Ngon, Ho Chi Minh City VIETNAM

Beef salad - Nha Hang Ngon
Wow, this dish was SO delicious! The bright, sour sauce was great and the beef was so tender and flavorful. I’m not sure what all the vegetables were, but they tasted great and had many different textures. Definitely a wonderful choice!

Puppies for sale
Puppies for sale! While walking down the sidewalk, we notice a guy selling these adorable puppies from the back of his motorcycle. There were probably a dozen of them and I wanted ONE! 🙂

Hue spicy noodle soup – PPQ Beef Noodle House

Hue spicy noodle soup - PPQ Beef Noodle House
Bun bo hue. Beef shank, pork hock, fancy pork and tendon in spicy lemongrass beef broth with round noodles. Accompanied by sprouts, lemon, jalapeno, basil, onions and cilantro. Medium $8
PPQ Beef Noodle House, San Francisco CA

Wow, this was really good! I loved the spicy broth and the mixture of ingredients. The last hue soup I experienced had blood cubes in it which is probably more authentic (I’m guessing), but I liked this version better. Blood cubes are a bit too rich more my taste. This broth had a deep, rich flavor that was brightened up a bit by the lemongrass. I could eat this for days!

Bon Tempe Lake
Bon Tempe Lake.

Shredded chicken noodle soup – PPQ Beef Noodle House

Shredded chicken noodle soup - PPQ Beef Noodle House
Pho ga xe phay. Hand pulled chicken in chicken broth with flat noodles. Accompanied by sprouts, lemon, jalapeno, basil, onions and cilantro. Medium $7.75
PPQ Beef Noodle House, San Francisco CA

This place was packed when we ate here and I could see why. The food is pretty good and the prices are great. The service is friendly enough but sometimes a little confused because the large volume of tables constantly turning. It’s all about the broth for me when eating pho, and this place has good broth. The flavor could have been a little deeper, but that’s easily compensated for by adding some spicy condiments. Yum!

Soup add ons - PPQ Beef Noodle House
Soup add-ons.

Thread agave
Thread agave (Agave filifera, Asparagaceae), West Field Road.

Burmese style beef curry – Burma Superstar

Burmese style beef curry - Burma Superstar
Burma Superstar’s special curry. Beef braised until tender with potatoes and topped with cilantro. $13.75
Burma Superstar, San Francisco CA

I’m not actually sure what makes this curry Burmese. I really need to find out these distinctions. I’ve noticed that most of the time, Burmese food is pretty similar to Thai food. But this curry was more like a beef stew that a typical Southeast Asian curry that you might think of. Regardless, it was very tasty and super hearty. There was plenty of beef in there so we definitely got full. 🙂

Brown rice - Burma Superstar
Brown rice. $2

Picnic at the Presidio
Mini farmers market at Picnic at the Presidio.