Roadtrip: Brodard Restaurant - Garden Grove (Orange County)

The Missus and I got up pretty early after spending the night in Hacienda Heights. After some contemplation, we decided to head on to Little Saigon for some breakfast then head on home. The Missus was missing Da' Boyz and all that.

We decided to stop in at a place we hadn't been to in years, the renowned Brodard's.

We always think about stopping in when we're in the area, but the place is usually packed to the gills with several lines, folks practically tripping over each other, the service being very perfunctory as the folks working here often seem like they are just trying to survive. Frankly, I'm too old for the circus.

But, since it we got there right when they opened (8am), the place looked like this. I bet you've never seen Brodard's this empty, have you?

 There used to only be one reason for coming to Brodard's. It was for the Nem Nuong Cuon and the Chao Tom Cuon, the pork sausage and the shrimp paste spring rolls.

It had been years and I wondered if Brodard had aged well. We ordered the combination ($7), which included two of each.

There was of course, the signature crisp egg roll wrapper in the center of the spring roll, which adds wonderful texture and is also a sign that these are made to order. The wrapping is done perfectly, neither too tight and stretched like Joan River's face, nor too loose and falling apart.

There was one thing I did notice. For some reason, both the shrimp paste and the nem nuong seemed really bland. It seems like something had changed over the last, oh, almost a decade. I can't put my finger on it, but these were nowhere as tasty as I recall.

The Missus really wanted to try the Banh Khot ($6.95) and I'm happy we did.

The Banh Khot were light and crisp, the shrimp moist and plump. The Missus went crazy with the greens and herbs and really enjoyed Herself. I thought this was an enjoyable version of Banh Khot. I'd gotten used to dry and tired looking Banh Khot and this was definitely not that. I'm thinking that arriving before the mad crush of bodies may have been to our benefit this time around.

We had a decent meal and made it back home before lunch.

Brodard Restaurant
9892 Westminster Ave
Garden Grove, CA 92844

Comments

[Faye]

The little shrimp cups look so good right now! Do all the greens come with that dish for $6.95? Is there someplace in SD that you can recommend trying that dish? I've never had it before

[Katie Tran]

Have you guys been to Brodard Chateau? It's my preferred location despite the markup, but the ambience is so nice :)

[Kirk]

Hi Faye - Sorry to say, no Banh Khot in SD. And yes, all of that for $6.95.

Hi Katie - We tried to go to BC once, but the line was out the door. Thanks for taking the time out to comment.

[J.S. @ Sun Diego Eats]

I am so overwhelmed when I go to Viet restaurants without a fellow Vietnamese friend I usually just stick to the Pho Tai! So I am literally writing some of the Vietnamese dishes you mention down on a note on my phone with descriptions so I can handily access it and order something new next time! haha.

[Kirk]

LOL JS - I know what you mean. I call it "Vietnamese menu overload", every possible variation of every dish. If you do a google site search you'll notice that I've mentioned that many times.

[nhbilly]

Seriously, 7 years your tasted buds has taken its toll from all the terrible food you have inflicted upon it. ;-)
I like this place and only order the Joan's shrimp rolls.

On the other side of the build next to 99cent store there is this shop that makes really good sweat potato and shrimp fries and bun cha hanoi IMO.

[Kirk]

LOL Billy - Or perhaps lack of good food has lowered your standards! ;o) Seriously, I think something's changed over the years here.

[nhbilly]

Yeah, no kidding. Not having good food in Sa,Tx lowers my standards a bit. My mom makes the shrimp paste from scratch and it does not taste anything like Brodard and it doesn't hurt that my Dad is a shrimper.

[Wandering Chopsticks]

What? No durian or lychee macarons for you?

I think the nem nuong were always a bit bland. Well, compared to how I make it. And that their sauce was really what added flavor. I've never eaten the rolls without the sauce.

Their banh khot are like mini banh xeo to me. My mom and youngest aunt's versions are more like crispy banh beo. So it varies.

If you ever make it up to San Jose, Vung Tau Restaurant makes an excellent version that's rounder, like an aebleskiver, with more coconut milk. I figure that's probably closer to the original since banh khot originated in Vung Tau.

[Kirk]

I really think something has changed over the years WC.....not quite sure what it specifically is.