Review: Minh Hai

By BILL RODRIGUEZ  |  August 17, 2010

The rest was hardly anticlimactic. The dau hu xao ca tim ($9.50), was fried tofu with eggplant and onions, generously garnished with cilantro. The com suon ngu vi huong ($9.50) consisted of two thin pork chops sautéed with lemongrass sauce and a five-spice sprinkling. It was served over rice with a side salad on the platter. Designated "spicy," it was milder than that suggests.

Ga cuu long ($9.95) was dark-meat chicken "specially marinated" in a "chef's spicy gourmet sauce." Whatever those unplaceable accents were, they worked well together. However, the kitchen was out of the spinach that the menu said this is served over. Iceberg lettuce was a surprisingly OK substitution, with its cool crunch. Spinach might have worked better with the lemon-black-pepper dipping sauce, provided even though the chicken pieces were in their own yummy brown sauce.

And the bowl of tasty yellow "special rice," plenty for the table, was only a buck.

We thought we had died and gone to Saigon.

Bill Rodriguez can be reached atbill@billrod.com.

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