Prawns, calamari and scallops in a yellow curry with coconut milk, potatoes, bell peppers, onions and peanuts. $14
Krua Thai, San Francisco
I didn’t try this dish, but I’m sure it was delicious! The only complaint at the table was that there wasn’t a lot of seafood in the curry, only a couple pieces of each kind. So that’s kinda lame.
Slanted Door spring rolls (foreground): shrimp, pork, mint, lettuce, vermicelli noodles.
Vegetarian spring rolls (background): tofu, shiitakes, cabbage, mint, lettuce, vermicelli noodles.
Served with peanut sauce. $10 for a half and half order
The Slanted Door, San Francisco
These were so good and refreshing. When we were ordering I only wanted the Slanted Door spring rolls, but the waiter suggested that we get half and half. I’m so glad we did because the Vegetarian spring rolls were amazing. I actually liked them better, hehe. The Vegetarian rolls had more flavor, mostly from the shiitake mushrooms. I did like how there was a thin slice of pork rolled throughout the Slanted Door rolls. The peanut sauce was different from others I’ve tried. It almost had mayo texture and flavor in it, very creamy. I wasn’t a fan at first, but it grew on me.
Served with roasted peanuts, rau ram (Vietnamese coriander), fresh lime juice and rice crackers with black sesame. $12
The Slanted Door, San Francisco
This dish was tasty and very fun to eat! The large rice crackers were great to break apart and eat with the beef. They provided a nice crunch and didn’t take away from the carpaccio flavor. I loved how they dressed the beef. I don’t think I’ve ever had rau ram in this way. I couldn’t quite tell what it was while I was eating it. It didn’t have a lot of flavor, maybe a slight bitterness, but it was a pretty sturdy leaf. I loved the texture combined with the roasted peanuts. The color of the carpaccio was a little off-putting because the lime juice had begun to cook the beef and made it a weird grey flesh color. Regardless, it tasted amazing! Noms!
Rau rum (Persicaria odorata) is commonly called Vietnamese coriander, Vietnamese mint, Vietnamese cilantro, Cambodian mint, and hot mint.
I wasn’t a fan of these dumplings. They were quite large and the wrapper was too thick, glutinous, and easily torn. It’s always sad when you lose the dumpling filling because of a weak wrapper. This dim sum was weak, indeed!
Tender pastrami with explosive chilies, celery, potato, green onions, roasted peanuts, and garnished with sesame seeds. $11
Mission Chinese Food, San Francisco
This dish is even hotter than their Ma Po Tofu! Perhaps it’s all the dried chili flakes that practically coat every piece in the dish. But it is VERY delicious. It has a wonderful smokiness and the variety in textures is absolutely fabulous. Another go-to dish of mine from Mission Chinese Food.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2014
February 1, 2014
You can really see how this dish has changed since my original post. Personally, I liked the original.
I absolutely loved these tiny morsels! Everything looks cuter in miniature, right? This dessert, however, reminded me that you should always use fresh ingredients. The ice cream cones were perfectly fine, but all the accompaniments looked and tasted old and chalky.
Vittle Monster 