Clearing Out the Memory Card - Revisits to, Pho King, Sab-E-Lee, Tita's Kitchenette, Okan, Ba Ren, & one more. Plus some Vien Dong Linda Vista rumors.

I can't believe how many photos I've stashed away for no good reason. It hardly ever rains here in San Diego, so if I'm saving 'em for a rainy day, these'll never see the light of day. And usually, if I return to a restaurant several times, I pretty much stop taking photos. But these are exceptions, and instead of a rainy day, we'll just have to say I saved these for one, super hot-dry, SoCal day. So hot, to prevent my fingers from melting on my keyboard, I'm going to keep the verbiage to a minimum. So let's see how many different cuisines I can hit in one post.

Pho King:

Yes, it's the Hu Tieu Mi Kho(large - $7.25), from the unfortunately named Pho King.

And even though the ingredients aren't quite the same on each visit, and the pork-soy sauce mixture is a sodium bomb, I like this. Being served "dry", also makes it a pretty good dish for a scalding day.

Just don't eat the Pho'.

Pho King Restaurant
4658 El Cajon Blvd
San Diego, CA 92115

Speaking of don't eat the Pho, check out what FOY, and one of my favorite bloggers, Jelly, ate....this is what they call Pho in Ulsan. Jenn asked me not to weep, but it's hard not too....

Even more Sab-E-Lee:

**** This location of Sab-E-Lee has closed

The Shrimp Larb($6.95):

Man, this was the hottest thing I've had at Sab-E-Lee so far(And I've had more than a few items from the menu)...nearly burned my lips off.

A bit more toward my taste was the Nam Sohd ($6.95):

If you've ever had Nem Chua (Vietnamese fermented sausage), you'd know what the flavor of Nam Sohd was like. It is a fermented sausage, less dense than it's Vietnamese counterpart, lighter, and with whole peppers embedded in the meat. Combined with a slice of raw garlic, some galangal, and maybe a chili or two...it will surely get your attention.

What I found interesting was that this is listed under "Salads" on the menu. What was really good, but I don't have a photo of is the Larb Pet, the grilled duck larb. The Missus scarfed it all up before I had a chance to even catch a whiff of it. She did mention that it was very good, so I'll have to take Her word for it.

Sab-E-Lee Restaurant
2405 Ulric St
San Diego, CA 92111

Tita's Kitchenette:

3 years after my first post on Tita's, and I still ask myself the same question. How can 1 person finish all this?

MG was kind enough to pick up lunch for us, and in addition to the lechon kawale, was nice enough to pick up something "more healthy" (in relative terms) a Tortang Talong, what they call an "eggplant omelette". I wasn't even able to make a dent in this!

Tita's Kitchenette
2720 East Plaza Boulevard
National City, CA 91950

In case you wondering how they make this, you can find a nice YouTube-y thing here.

Wa Dining Okan:

We've dropped by Wa Dining Okan a few times since my last post. And though the Gobo Salad wasn't up to par on our last visit. I really enjoyed the Beef Tataki ($8.25):

Light, tasty, good acid, quite nice.

Wa Dining Okan
3860 Convoy St
San Diego, CA 92111

Ba Ren:

**** Ba Ren has closed

What would one of these posts be without Ba Ren. After all these years, still our favorite. If you want to read previous posts, you can find a listing on my rotation page. Not much more to add, just a few photos:

Steamed Pumpkin stuffed with Pork (#129 - $14.99, you need to call one day ahead).

I've had this a few times before, but it was especially good on this visit! This was during dinner with Ed from Yuma & Tina. I'll let Ed comment if he desires.

And of course during other visits; the usual suspects.

Ba Ren
4957 Diane Ave
San Diego, CA 92117

And one more just for the heck of it:

This one is for FOY JeffreyC:

I know how much he enjoys Katsudon. It's a bit too hot for that right now......but this version from Kayaba was passable.

Kayaba
4240 Kearny Mesa Rd Ste 119 - In the Mitsuwa Marketplace
San Diego, CA 92111

I hope you enjoyed, this little collection.....

Recently heard about Vien Dong Market in Linda Vista:

I can't confirm this, but I recently heard from a very good FOY, that the former Owners of this location of Vien Dong has reacquired the lease. This would mean that Vien Dong would reopen after a renovation. Again, this has not been confirmed...so if anyone knows anything...let us know!

Hope you're all having a great week!

Comments

[ports rickin rick]

hey Kirk,

I heard the same thing about Vien Dong from a friend who lives around the corner. Nice pics, I still have never finished anything from Tita's in one sitting.

[Chris]

Hey kirk: I asked the cashier at Vien Dong what was going on..(must have been thier last day, they were really tearing it down) she said they were remodeling, and it was temporary. I hope they re-open, bigger... stronger... faster....

Oh btw look what I did not as photogenic as yours but it was tasty http://i300.photobucket.com/albums/nn33/chris3201/DSC01134.jpg

[Anthony]

Hey Kirk, what is this fish dish called?:

http://mmm-yoso.typepad.com/.shared/image.html?/photos/uncategorized/2008/10/08/07252008_004.jpg

The one from your post.

[kat]

what do you do with all these delicious photos?

[ed (from Yuma)]

Thanks for the shout out. That pumpkin dish was sublime. The natural sweetness of the squashy shell played off nicely against the pork bathed in red chile sauce. A unique flavor profile - not really much like anything else I've ever eaten.

I'd forgotten that it needs to be ordered in advance, so the last time I was in SD with my old buddy Greg, we wanted to order it, but . . . bummer.

Now what a natural dish it would be for a Halloween night party. Just remember to order it in advance!

[Kirk]

Hi PRR - If this is true, I'm sure a lot of people are going to be happy.

Hi Chris - Nice gobo salad you got there.

Hi Anthony - It's the twice cooked fish.

Hi Kat - I used to delete them.....

Hi Ed - If I remember correectly, there was a nice hint of a camphor like flavor. I'd never had it prepared so well. It would be cool dish for Halloween....

[Pen]

Ok Kirk, I was going to make some awful obvious joke about pho king, but it's 8am...

the pumpkin looks so delicious! I know people do baked sausage with maple syrup in acorn squash, but this version looks just as delicious and possibly better. and the lechon from Tita's looks scrumptious!

[Kirk]

Hi Penny - LOL! You and your Pho King jokes......did I really write that....I think I need a time out.

[jeff c]

Kirk, LOL, my wife is gonna hate me for the next few days because I'm going to start bugging her for her Katsudon. You've let the monster out! Oh NOOOOO!
Seriously, I think your memory card dregs have more foodworthy pic than Gourmet magazine does in one issue.
Pho Kings dish looked amazing. Ba Ren's stuff is so good. Now that I've had a chance to revisit Yun Guan and Chunk King, I realize just how good Ba Ren is. I'm wondering if you can use a Kabocha. Do you know what the texture was like of the pumpkin? Sometimes the degree of dryness of the meat of the pumpkiin plays an important textural component.
Thanks for the Katsudon pic, Kirk.
Take care

[jeff c]

Kirk,
Fermented sausages? Are they similar to Taiwanese sausages? Have you ever had them? They are made with marinade meat bathed in a 40 proof liquor as can be attested to a visit to Taichung Taiwan liquor factory where samples were being given out. These go best with raw garlic but if you've ever been to Simbala in Hacienda Hts or the one next to Din Tai Fung in Arcadia, they pair them up with some funky combinations such as kiwi or chocolate.

[Kirk]

Hi Jeffrey - It actually is a Kabocha. I'm sure your wife will be a bit peeved at me for letting the katsudon monster loose! Nothing like the stuff at Sinbala....at least to me. I don't think I've had that type of Taiwanese sausage....sounds yummy though!

[Derek]

Kirk,

I went to Shanghai City for their Niu Men Rou and was very disappointed. I've had it probably a dozen or so times from there and for some reason it was very bland this time (Monday). It was not spicy at all, lacked the usual beef flavor, and speaking of beef, had only 4 pieces of beef in the whole bowl of soup! Usually it has PLENTY of beef.

On Wednesday I stopped by Sab-E-Lee and tried the Koi Soi. It was EXCELLENT. Very spicy, lots of flavor, excellent texture; I would definitely get it again. Very good with the mint and sticky rice. I talked to Kobi and he suggested the "grilled Pork Neck." I plan to get it next time, is it something you have eaten?

Thanks for always sharing!

-Derek

[Kirk]

Hi Derek - I'd been less than pleased with my last visit to Shanghai City in August as well:

http://mmm-yoso.typepad.com/mmmyoso/2008/08/niu-rou-mein-ni.html

The prices had risen fairly dramatically, and the NRM was sub-par. I've also noticed that the NRM is not as good during the week, as during the weekends, probably because they don't sell much of it during the week, they just whip stuff up.

I've had the grilled pork neck, it's not bad...as the name implies Kho Moo Yaang, it's marinated....when you get it, make sure to use the sauce provided, it's nothing without the sauce.

[Jenn]

Hey Kirk! Thanks for mentioning my "pho!" I think the restaurant here should be called "Pho King Pho" instead of "Pho Bay." Eh? Or maybe "Pho Bay Din." Ha ha ha!

[Sam]

I recently passed by and they have a sign up that says it's going to be reopened as Thuan Phat. Cleanliness!

[Kirk]

Hi Jenn - LOL! You are so pun-ny!!!

Hi Sam - Thanks for the info!

[Jollibee Food Corporation]

I think i need to visit that place.Can't wait to taste the food.

-Ava