Phuong Trang (revisits)

Thanks again for dropping by mmm-yoso!!!, food blog.  Kirk is catching up at work, Ed (from Yuma) is catching up at home and today Cathy is catching up with a post of many visits to the same place. {Admittedly this was because it is air conditioned and this summer was brutal}  

Go to the top left corner of this blog.  In the box under the words "Site Search", fill in Phuong Trang.  There are more than 170 results: we've written about it a lot.  

Phoung Trang is the place where The Mister and/or I take people who are new to Vietnamese food.  Kirk has called the food here 'middle of the road' and not offensive.   The selections are multiple, food is good, prices are fair, the restaurant is clean and almost every table orders the wings. The signage is new, as Kirk mentioned in this August post.The interior has not changed and is kept very clean. The Mister and I order hot tea with every meal; 75¢ per person, made with loose leaves. The jasmine flavor is brisk and bright. Once you order, the proper tableware is brought out.Pho ($6.50) comes with the usual sides.  That sauce is for my whole fish (2nd photo below).The broth has a light anise flavor, the meats are plenty, flavorful, tender.  Noodles are usually not in a clump and a regular/small bowl is filling.The whole fish here is reasonable ($8.95), fried properly with seasoning, quite large and meaty.  Mi Dac Biet ($8.50) is the House Special Noodle Soup (in this case, mi-egg noodle instead of rice noodle).  A wonderful chicken broth and filled with calamari, shrimp, ground and cha siu pork, imitation crab and chicken.  It's served in the extra large bowl and can be a meal to share. Banh Uot Dac Biet ($8.75), steamed rice noodles with steamed bean sprouts, shredded cucumber, carmelized onion, garlic slices and fish sauce with the 'Dac Biet' meat combination of Vietnamese ham, salami, shredded pork and char grilled pork.  This is very refreshing and a nice change from Bun dishes, with a different noodle and served on a plate without lettuces under the noodle.The Bo Bia ($4.75) can be a meal.  Chinese sausage and fried egg with lettuce, carrots, dried shrimp, jicama, basil, crushed peanuts and chili sauce wrapped in rice paper is a much more interesting selection than some of the other rolls here or anywhere.One recent order was Mi Xao Ga (chicken and vegetables with crispy noodle) ($8.25), which has become a new craving. One summer resolution has been trying Bo Tai Chanh (lemon beef salad) ($10.50) whenever I see it on a menu. The version here is served over lettuce, is different than other versions and was, in comparison, kind of dull.  The vegetables were fresh, there was a definite lemon flavor to the thinly sliced beef, but I wouldn't order it from here again.Finally in September we succumbed to every table around us and ordered the Canh Ga Chien Bo (garlic chicken wings with butter)...but just a half order ($5.75).  These were crispy and had good flavor with a good meat to skin ratio.Because we enjoy the crispy noodles, here's a photo of Mi Xao Bo (crispy noodle with beef and vegetables) (also $8.25).  It's just as good with any of the meats...because, you know...fried noodle.The newest discovery made here was from the appetizer menu- Cha Dum (steamed meatloaf) ($7.25) served with shrimp chips, the steamed seasoned ground beef mixed with glass noodles, peanuts and peas is a wonderful combination of flavor and texture.  

It's been fun to try out new to us menu items. I hope your week is going well.

Phuong Trang  4170 Convoy Street 92111 (858) 565-6750 Website

Comments

[nhbilly]

Looks pretty solid.
I wish that you can experience the real Bo Tai Chanh. The way my mom use to make it before she became a health nut but I do recalled that they used shrimp paste sauce base for the dipping of the meats. I guess this place does not server the sauce. The version my mom is drizzled with garlic infused oil and crush roasted peanuts. I can taste it already. ;-)

[Lynn @ oh-soyummy]

I went here last week with a coworker. I was looking at mmm-yoso's posts for ideas and wish this was posted a week ago hehe! I remembered reading about lemon beef salad from you elsewhere but ended up with my friend's recommendation of jellyfish salad. I was quite happy with my first taste of this dish, quite refreshing. Cant wait to try your other recs here when we come back.

[Cathy]

I've been trying Bo Tai Chanh (and the one Ga version) when I see it and am amazed at the different interpretations of the general 'recipe', Bill. I bet your mom's is great - it sounds like it would have a balance with the shrimp paste sauce. Phuong Trang is a good place.

Sorry about that, Lynn: I had the photos for the post started, but my 'method' for posting while Kirk is gone has to do with a combination of location and ethnicity while avoiding the particular cuisine He and His Missus are enjoying. Glad I can give ideas for the future. I had posted on the jellyfish salad a few years ago; that's also a favorite.

[Ed (from Yuma)]

Phuong Trang was one of the first Vietnamese places I ate at in SD (the first was in a neighborhood off of ECB that was a favorite of a long time local - but that place has long vanished.) But I never explored the menu at PT. Thanks for the reminder of more things I need to seek out on my next visit.

[caninecologne]

I really like the fried spring rolls at Phuong Trang. The Chinese sausage roll is pretty good as well. I will have to try that steamed meatloaf next time. Great compilation of your many visits....

[Cathy]

Hi Ed- PT is one of the 'gigantic menu' Vietnamese places, kind of different than the two page menu places where we usually stop for a meal; so far we've picked some great items. It's nice that you have good memories of first visits and that all of us have expanded our palates and are so willing to try new choices...the first 20 or so years of our lives we were all sort of limited(or afraid).

Yes, the fried items here are done well, cc. The sausage-egg Summer roll has no noodle in it, which was why I originally tried it and now kind of crave it, along with this 'new' concotion of steamed meatloaf. Thanks.