My next stop on my "Noodling Around" tour was Tu Thanh. I have a rather long history with Bun Mang Vit made by Chi Tu Thanh. It started back in back in 2006 at a place named "Chinese Kitchen"; which did its majority of business doing Chinese fast food.....but there was a menu on the wall of Vietnamese dishes. And I loved the Bun Mang Vit there. Eventually Chi Tu Thanh opened up her own restaurant, which I frequented; though on my last couple of visits things just weren't up to par. So, I just basically filed the place away, until I recently read Faye's post on Tu Thanh....it seemed that she enjoyed the food there. So, since I started doing my "noodling around City Heights" thing; I decided to head back.
Tu Thanh opens at 8am; which makes for a nice breakfast for me. I arrived right past 8 and the folks here actually smiled and greeted me. They walked on over and asked if I knew what I wanted.....and even though I've always wanted to try other items on the menu I said "Bun Mang Vit of course".....which made them laugh.
Soon enough, my Bun Mang Vit ($9) arrived.
So, in terms of what I'd had from Chinese Kitchen years ago; this was ok....no banana blossom which added a wonderful slightly astringent crunch to things and definitely less dried bamboo shoots. But compared to my last two visits; this was much better. The duck neatly cut and tender....the Nuoc Mam Gung was wonderfully gingery-slightly sweet-tangy-savory. I have a certain way of eating things....not sure if it's "correct"; but Chi Tu Thanh taught me to eat things this way years ago. For the duck; I dip it in the broth...it warms it up a bit (a good study in temperature and flavor) and in the end adds a bit of flavor to the broth; it then gets a dunk in the sauce, which livens things up. The veggies get the same....what ever escapes adds to the flavor of the rather neutral flavored broth. A dunk in the steaming broth (as it was this day) changes the texture of the herbs a vegetables and whatever escapes adds to the flavor of the broth...those stray veggies do eventually get a dip in the sauce as well. An interesting contrast in textures and flavors. I usually wait to eat the rehydrated bamboo until later in the meal as it has then gotten tender and has lent some nice earthiness to things.
It's a dish of assertive, strong flavored ingredients, where one can have subtle changes in texture and flavor along the way.
Is it as good as way back when....I don't think so....but it's still better than any other version I've had in San Diego. So, until something better comes along....which hasn't happened in over a decade; this will do.
Tu Thanh
4804 University Ave. #A
San Diego, CA 92105
I have been eating here ever since I read about it on the blog.
Posted by: Som Tommy | Monday, 30 December 2019 at 06:36 AM
Glad this place made it onto your rotation ST!
Posted by: Kirk | Monday, 30 December 2019 at 06:51 AM
I could use some soup right now. It was cold driving to work this morning.
Posted by: Junichi | Monday, 30 December 2019 at 10:47 AM
I felt really cold on Sunday Junichi....and on Friday; there was frost on my car! Crazy.....it's truly soup weather now!
Posted by: Kirk | Monday, 30 December 2019 at 12:07 PM
8a! I wouldn't mind this dish over eggs & pancakes anyday :) Have you ever tried the fruits/drinks/desserts at the Fruteria next door?
Posted by: Faye | Monday, 30 December 2019 at 12:29 PM
I haven't Faye.....but man, the wonderful fragrance of grilling meat was quite lovely....so perhaps it's worth checking out?
Posted by: Kirk | Monday, 30 December 2019 at 01:12 PM
hoping for better but glad this satisfies the cravings:)
Posted by: kat | Friday, 03 January 2020 at 03:15 AM
It's the best we have right now Kat.
Posted by: Kirk | Friday, 03 January 2020 at 06:47 AM