I needed to cook some carrots and I came across Yotam Ottolenghi’s recipe for Roast Baby Carrots with Harissa and Pomegranate. I figure I can do his recipe with regular carrots and they would be more delicious than plain carrots. WOW! They really are FORKING DELICIOUS! I used my own harissa recipe that I developed for the carrots. I don’t mean to brag but my recipe is also FORKING GREAT! My recipe makes around three cups of delicious harissa that stays good for at least a week. You only need 2 Tablespoons of harissa for the recipe but it won’t come out as delicious if you use harissa from a tube or a jar. This recipe is close but not identical to the Yotam Ottolenghi recipe because his is all in metric and Celsius. I rounded the conversions. My idea of serving size may differ from your idea of serving size. This makes around 8 small side servings.
Ingredients for around 8 servings
2 lbs carrots – (regular supermarket carrots need to be peeled. Depending on size cut in half long ways so you have 2 long half pieces)
2 teaspoons cumin seeds
2 teaspoons honey
2 Tablespoons harissa (strongly suggest www.TheForkingTruth.com recipe – 4 or 5 roasted peeled deseeded red bell peppers, 1 teaspoon ground cumin, 2 teaspoon caraway, 4 Tablespoons extra virgin olive oil, 6 garlic cloves, 2 roasted red hot peppers, juice from 2 lemons, 4 Tablespoons red wine vinegar, $ Tablespoons tomato paste – Blend) You are welcome.
2 Tablespoons unsalted butter – room temperature
1 Tablespoon extra virgin olive oil
3/4 teaspoon sea salt
2 Tablespoons cilantro – chopped or torn
1/4 cup pomegranate
2 teaspoons fresh lemon juice
Directions
Set oven to 450 degrees F.
In a small mixing bowl combine the cumin seeds, honey, harissa, butter, olive oil, and salt.
Put your carrots win one layer on a sheet tray.
Drizzle the mixture in the bowl all over the carrots. Try to distribute the mixture all over the carrots.
The carrots go in the preheated 450 degree F oven till just starting to brown and fork tender. You want the carrots to still have bite to them. This might take 12-20 minutes depending on size and freshness of carrots.
Finish carrots with cilantro, lemon juice and pomegranate.
ENJOY!!!!!!
Yotam Ottolenghi Style Roast Carrots with Harissa & Pomegranate
A Special THANKS!!!!!! To Yotam Ottolenghi for coming up with this FORKING AMAZING Recipe!
I’ve subscribed to a subscription of Universal Yums at www.UniversialYums.com .They send you a box of International snacks. You can subscribe or gift in a number of ways. You also have to choose from three different sizes of snack boxes. The basic Yum Box is 6 snacks, a 12 page booklet with trivia, games and a recipe and runs around $15. a month. Next is the Yum Yum Box it is all that and they say more……and comes with 12 snacks and runs around $25. a month. The largest box is called The Super Yum Box. It is similar to the Yum Yum Box but comes with 20 snacks and runs around $40. a month.
I signed up for just the basic Yum Box (around $15.) that comes with 6 international snacks plus extra. My first box came with all kinds of treats from Columbia. I forgot to take a picture of just opening the box. This is my box after a few days of snacking.
It comes with a booklet with some facts about Columbia.
It also came with a recipe for arepas.
Some fun trivia.
Here are all the snacks.
Mayonnaise flavored potato chips, coconut wafer bar, lemon bacon chips, white chocolate cookie nuggets, a nougat chocolate bar and some sort of confection that is a mash-up of marshmallow and gummy in the shape of penguins.
They also included a surprise bag of a couple other things.
Coffee taffy and a passionfruit bubblegum pop. The coffee taffy tasted just like coffee. Had the texture of taffy but got softer. The passionfruit pop tasted like passionfruit but mixed with talcum powder. I didn’t take it to the bubblegum center.
We tried something that looked sort of familiar…..
Cookies and Cream White Chocolate Nuggets.
They taste like smashed up Oreos with extra frosting that is waxy. If you like Oreo cookies then you will like them.
Then we opened up this one.
It’s a chocolate bar filled with marshmallowy choco-nougat. Outer coating was a little waxy but did have a cocoa taste to it. Marshmallowy nougat isn’t my jam so we go to the next one.
Lemon Bacon chips (oy vey)
They don’t actually have bacon in them.
Pelllet (cooked) style fake bacon
They don’t taste like bacon but they are so artificially sour that they are painful to eat.
This next one looks cute.
They smell like Juicy Fruit Gum.
They are penguin shaped and are like a cross between a marshmallow and a gummy. I guess they are a fluffy gummy penguin.
These aren’t bad. They taste like coconut wafers. These are ok.
Artificially flavored mayonnaise potato chips……(why?)…They smell like normal potato chips……they are powdery and have an odd sour finish…….Or maybe it’s a chemical finish?
There is a YUM scorecard to fill out.
While I didn’t particularly enjoy any of the snacks from Columbia I still enjoyed the adventure. That was my first box of Universal Yums.
I wonder WTFork Universal Yums will send me next time?
www.UniversalYums.com
I do note that your experience may indeed differ from my experience.
Instead of dining in at restaurants we have been doing take out because experts say that take out food involves less risk to catch the coronavirus during the pandemic. We will consider dining out on uncrowded patios when the weather gets nicer. Some experts do say that out side patio dining can be a safer alternative to dining in.
We haven’t been to The Rec Pizzeria in Peoria/#UpperWestSide in a while. They serve Detroit style pizza. Detroit style pizza is thick dough pizza that is cut in squares. It is cheesed up dough with a thick rich sauce dripped on top. But what is most different about it is the cheesy crisp crust ends.
Today this pizza is a slightly different batch than what I had the last few times. It’s still good but different. Not buttery tasting……Not as crisp and hard cheesy either. It used to taste like a grilled cheese on the bottom. (below is an old picture of what it used to be like)
It used to be just like a grilled cheese on the bottom
It’s still good but the cheese taste different too. Today it is more like a thick crust with a little Detroit style. Still good but different. Like the nice rich sauce on it. Gave my dogs a little cheese and leftovers from yesterday.
Next take out was Confluence Restaurant in Carefree. They are an upscale Modern American Restaurant. It’s a really amazing restaurant. The dinners from here are fabulous. They are always very detailed with wonderful ingredients that go together well in a magical kind of way.
We started out by sharing blistered shishito peppers with romesco, hazelnuts and basil. For my main I enjoyed fresh opah tacos with lime pickled cabbage, poblano chili, creama, and chili de arbol salsa with a side salad. My husband enjoyed the hardier pulled lamb and veal on house made sourdough bread that was packed with brussels sprout, oyster mushroom, red onion, and whole grain mustard. He picked the house made bbq chips for his side. My dogs didn’t mind a bit to sample the meats.
We tried a brand new restaurant that just opened this week in north Peoria called Jalapeño Inferno. It’s a Sonoran Style Mexican Restaurant.
They gave us a BIG bag of corn chips and very mild salsa. We got the inferno sauce. I got the naked poblano (chicken, corn and beans in corn sauce) and my husband tried a combo plate with rice and beans. The inferno sauce is too hot to use straight but if you only use a very small dab it really adds a lot of flavor. My dogs helped with some chicken and shredded beef.
Last Take out of the week was from Rocket Burger in North Phoenix. They serve a variety of sandwiches, burgers, hot dogs, ice cream sodas and offer a big wall of around 300 different kinds of soda.
On the right is a double cheeseburger with fried onions. My husband said it is one of the best cheeseburgers around. It also travels well. On the left is the Mexican Fish sandwich with this CRAZY DELICIOUS SLAW with this awesome amount of YUM! It just has that perfect lime tang too it. They should bottle this and sell it somewhere. It is so delicious that it would make a hamster taste great. The fish is really big with a very light coating. It is so light and oil free hit almost doesn’t even seem fried. It just turns into a really delicious sandwich. I call it the Mexican Fish Sandwich but the actual name of the sandwich is called Pescado De Cohete and it’s only priced at $8.99. (double cheeseburger was only $7.) It’s only around the same price as Jack In The Box and it’s a MILLION times better than Jack In The Box…….My dogs were very happy to help eat the fish and cheeseburger.
“Don’t worry we are in this thing together and are here to help you eat all this delicious food”
That was week 29 of take out in metro Phoenix during the coronavirus pandemic.
The Rec – North Peoria
Confluence – Carefree
Jalapeño Inferno – North Peoria
Rocket Burger – North Phoenix
Everything is subject to change and we hope it does change for the better.
I make a really great Mexican or Southwest Style Marinade for chicken. I got the idea that I can infuse those flavors into beets to make them interesting. I didn’t know what my dish would turn into. I played around with my recipe a little for the beets. After I made them I found that the braising liquid was too delicious to toss so I called this dish soupy beets. This dish is very vegetable heavy and doesn’t end up with a lot of liquid as you can see in my pictures but it is FORKING AMAZING Delicious! It’s does come out with all kinds of flavors and also is a little spicy. It just dances with all kinds of flavors and textures. You can just make the beets or take it further and fry vegetables for it and make a few eight minute eggs. I happen to have some leftover lime pickled shallots so I added them too. My idea of serving size might differ from your idea of serving size. This makes about 4 really large servings or 8 smaller servings. I make more fried vegetables than I needed so extras will go on sandwiches or salads. This recipe takes two or more days to prepare if you are pickling the egg. More than two days if you are adding lime pickled shallots because they take at least three days to pickle.
Ingredients for around 8 servings
2 pounds of beets peeled (bigger beets you might need to cut in half or quarter)
1 Tablespoon kosher salt
4 garlic cloves – ground to paste
1/2 cup sugar
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground anatto
1/2 teaspoon ground coriander
1/2 teaspoon ground chipotle powder (they sell this at Sprouts…if you don’t have use a chipotle pepper- chopped – in adobo sauce and maybe a teaspoon of the sauce)
1 cup red wine vinegar
1 cup rice wine vinegar
2 cups water
2 bay leaves
2-3 (or more if you want more) eggs (eggs go in gently boiling water for 8 minutes and go in ice bath. Peeled eggs sit over night in beet liquid. (I only used half egg on some servings and a quarter egg in most of my servings)
oil for frying – maybe two inches in your pot on medium heat. I used canola oil.
1 carrot – peeled sliced extra thin on mandolin
1 onion – peeled sliced extra thin on mandolin
4 radishes – sliced extra thin on mandolin
2 shallots – (If you are added Lime pickled shallots this needs to be done at least three days in advance) Sliced thin on mandolin.
1 Tablespoon sugar (for lime pickled shallots)
1 teaspoon salt (for lime pickled shallots)
1/2 cup lime juice (enough to cover shallots) (for lime pickled shallots)
1 cup small sweet tomatoes sliced
1/4 cup fresh cilantro – chopped or torn
1/4 cup fresh parsley leaves – chopped or torn
1/4 cup fresh mint – chopped or torn
1/4 cup scallions – chopped
Directions
At least three days before you make this make the lime pickled shallots. Sliced shallots go in a ziplock sandwich bag. Add lime juice salt and sugar. This just sits in the refrigerator till you are ready for it.
Either earlier in the day or the day before get a sauce pot halfway filled with water. Get the pot on a gentle boil. Carefully place the eggs in and set your timer for 8 minutes. When they are done place in an ice-bath. Peel when cool and place in the refrigerator.
Preheat your oven to 400 degrees F and get a middle rack ready for the beets.
Your beets and seasonings go in a pan. (beets, salt, garlic, sugar, black pepper, oregano, cumin, anatto, coriander, chipotle powder, vinegars, water and bay leaves.)
You might need to mix up the water a little.
This gets covered and goes in the middle rack of a preheated 400 degree F oven till the beets are tender. Depending on size and freshness of beets this will take 60-90 minutes.
While the beets are cooking you can fried vegetables today or wait till tomorrow if you are pickling the eggs.
To fry vegetables add about 2 inches of oil that you start just a little over medium heat. You might need to turn it down slightly maybe half way though. The vegetables are done when they start to brown. This takes a LONG time. Carrots were faster than the radishes. Onions were the slowest to get crisp. I did one vegetable at a time. When done they go on either a cooling rack or a sheet tray that is covered in paper towels.(towels will need to be changed or vegetables will be sitting in wet oil)
Beets are done by now so take them out. (test and make sure that they are tender). Add peeled eggs so they can pickle (make sure that they are covered with beet juice) Leave this out on the counter till it gets to be room temperature. Refrigerate over night. The next day you need to cut up the beets in any shape you like. I made thin strips.
When you are ready assemble. This can be served either cold or warm.
Dish out the soup, add an egg or 1/2 an egg. Add fried vegetables, add some lime pickled shallots and add fresh herbs. Some people might want to add sour cream.
Southwest Soupy Beets With Crisp Fried Vegetables and Pickled Egg
Chocolate comes in more flavors now. There is milk chocolate, dark chocolate, white chocolate (white chocolate is controversial and some people would say to not include it) and there is ruby chocolate.
My first experience trying the ruby chocolate flavor was from That’s Amore Gelato shop in North Scottsdale AZ.
Ruby is on the right half
To me it taste like a berry. I would say maybe raspberry or mixed berry with raspberry.
The very next week I found the NEW LIMITED EDITION Ruby Cacao coated Haagen Dazs ice cream bars so I bought them to try. I have a bar next to my 7in knife.
We usually share a dessert so I’m cutting it in half.
The flavor in the candy coating is more intense than from the gelato. it’s more sweet and tangy……Here I get maybe more of a raspberry taste but it finishes with a sort of milk chocolate taste that I didn’t get with the gelato. I can’t wait to see ruby chocolate bars and higher end ruby chocolates coming out soon. I bet they will be even more intense with different flavors. If I see them I will try them and let you know how they are.
Those were My Forking Thoughts on the Ruby Chocolate that I’ve tasted so far.
The funny thing is that I was going to make Korean Fried Chicken. I started researching different recipes for the marinade so I’d know what to do and somehow on the way I started reading recipes that I thought were more interesting and healthy. I came across Dak Galbi on www.KoreanBapsang.com . It’s basically chicken in a spicy Korean sauce with vegetables, rice cakes and perilla leaves for serving. The vegetables recommended for this dish are sweet potato, onions and green cabbage. You just make the sauce, marinate the chicken a short time and sauté in a pan. Simmer till everything is cooked and tender.Since this dish is traditionally made with rice cakes it normally isn’t served with anything else but you might want some rice or noodles with it. My idea of serving size might differ from your idea of serving size. For me this makes around 4 smaller servings.
1 lb boneless chicken breast – pounded – cut in bite size pieces
2 Tablespoons Guchugaru Pepper flakes
1 Tablespoon sugar
1 teaspoon Korean Curry Powder
2 Tablespoons soy sauce
2 Tablespoons Rice Wine
1/2 Tablespoon corn syrup (I used honey)
2 Tablespoons Gochujang (I would recommend to only use a Korean Brand….American Brands do not taste similar)
1 Tablespoon minced garlic
1 Tablespoon sesame oil
1 teaspoon grated ginger
Optional – This is not in the recipe but I added some chicken stock to the recipe to make it saucy. (didn’t measure but I think it was less than a cup)
1 lb brussels sprouts – shaved
1 medium onion – sliced extra thin on a mandolin
a carrot – sliced very thin
5 oz red skin potatoes – sliced very thin
a little seaweed for finishing
a few chopped scallions for finishing
Directions
In a small mixing bowl mix up the sauce/marinade combining the red pepper flakes, sugar, curry powder, soy sauce, rice wine, corn syrup, gochujang, garlic, sesame oil and ginger. Put your chunks of chicken in a one quart zip lock bag and add the sauce you just made. Massage it all around the chicken and let marinate 30-60 minutes.
Get a large fry pan on medium high. Add the chicken and then add the vegetables. The pan will be crowded but melts down reasonably fast. Occasionally stir. When it starts to look dry add some chicken stock. By the time everything looks almost ready turn down to simmer and let it go about 15 minutes.
Serve with a little seaweed and scallions.
Korean Inspired Chicken and Vegetables Dak Galbi Style based on KoreanBapsang.com
A Special THANK YOU! to www.KoreanBapsang.com for sharing your world with us.
Around 140 Phoenix area restaurants were participating in fall restaurant week (September 18 – 27 2020). Most of these restaurants were offering three course dinners for $33.00 & $44.00 a person.
The first restaurant that I was excited to try was Zinc Bistro in Scottsdale because they were offering a fresh truffle option. I was going to do Sel in Scottsdale first because their menu sounded really special too but because of the fresh truffles at Zinc I figured that I better do Zinc Bistro first because the truffles will taste better now and might not be as good next week.
Here’s my take out from Zinc Bistro.
The food was mostly very good. My soup was missing the parmesan crisp but it still was a delicious treat. The dinners were really great with complex interesting sauces….. But I traveled across town to do this take out and my fresh truffles were left off. My husband called to let them know that I didn’t get my fresh truffles to take them off the bill since I didn’t get them. The manager apologized and took my whole meal off the bill since I was disappointed. That was as generous as any restaurant can be. I DO appreciate that but I still missed out on fresh truffles.
My next restaurant week take out was from The Mission (a modern Latin) restaurant in Scottsdale.
A few things were missing from the descriptions on the restaurant week menu. My stone fruit salad was missing the goat horn dined cucumbers that sounded so interesting. My husband’s chorizo porchetta (lower left) was missing cotija cheese, possibly white bean puree (my husband insisted the little white tub wasn’t beans….we couldn’t identify what it was….) and arugula. Besides that there were some other issues. My salad was good but my fish was a little dry and fishy tasting. I did enjoy the chiltepin achiote sauce. It made my fish taste better. It’s hard to tell the size of the fish from my photo but if you compare it to the pork belly appetizer in the upper left hand corner you might be able to tell that it is a very small sized dinner. It didn’t come with the sliced vegetable on top of the fish and doesn’t look like the example this restaurant made to impress the press. (press picture is below…..My fish dinner is also pictured below the press photo)
www.facebook.com
I saw this on Facebook so I thought I’d get a nice piece of fish instead od two very small dry ends.
There were some other issues.
I didn’t try it but I was told that the crispy pork & cola glaze pork belly was dry.
The chorizo porchetta was very large but also was very dry with even dryer sausage and not much flavor.
I was told on the phone when I was ordering that the dessert that I wanted wasn’t available for take out so we tried the other two options that were carrot cake and pumpkin bread pudding. I do note that I normally don’t care for carrot cake but can usually eat some. This one I tried a taste and I couldn’t eat. My husband couldn’t eat it either. I’m not even sure why I found the cake inedible……I didn’t really like the bread pudding but the sauces and toppings were very good. My dinner was very small portioned so I still was hungry and had to eat something so I ate half of the bread pudding.
I was saving Sel in Scottsdale for my last take out for restaurant week but sometime after their restaurant week menu was posted they changed their menu a little bit.
We were both good with corn soup, grilled asparagus salad with black truffle fondue and other stuff. A grilled New York and the Halibut. The seconded course sounds so amazing…..Grilled asparagus salad with black TRUFFLE potato fondu, GRAFRETTE (waffle cut sweet potato), organic farm EGG 63, caramelized onions…WOW!!!!!!
Then the day I was going to order take out I saw this on the Sel Website.
It’s still a very nice menu but it isn’t as great for us now. We are both good with corn soup as course one. The amazing sounding asparagus salad was replaced with a tomato stack………..My husband can’t eat a plate of raw tomatoes so this doesn’t work for him. …..(so we can’t go….(BAH!). He also would have ordered the Grilled New York over the Filet Mignon.
Bummer…….. maybe the change of menu was better for some people?
The Forking Truth is that Fall Restaurant Week in Metro Phoenix AZ 2020 wasn’t my favorite. 2020 isn’t my favorite year either.
I came across chef Yotam Ottolenghi’s recipe for Brussels sprouts with burnt butter and black garlic. Wow what a genius combination of things that I never would have thought of. Bunt butter, caraway seeds and black garlic is quite a combination. I didn’t have brussel sprouts at home but I did have cabbage so I thought that I can make a similar dish with cabbage. My recipe isn’t exactly the same but offers similar flavors. My idea of serving size might differ from your idea of serving size. I also used a small cabbage so a bigger cabbage might give even more servings and also might take a little longer to cook.
Ingredients for around 4 servings
1 cabbage – cored – quartered – each quarter gets cut in 3 or 4 smaller wedges (I used a smaller cabbage)
1/4 cup extra virgin olive oil – to be sprayed or brushed on cabbage (I used a spray bottle so I didn’t measure…I honestly don’t think that I used this much oil)
fresh crushed sea salt to taste
fresh ground black pepper to taste
1 teaspoon caraway seeds
1.75 oz black garlic (maybe around 2 Tablespoons chopped)
1 Tablespoon dried thyme
2 Tablespoons unsalted butter
1 lemon – just the fresh squeezed juice
1 Tablespoon apple cider vinegar
1/2 cup roasted pumpkin seeds
1 Tablespoon tahini
2 Tablespoons pomegranate seeds
Directions
Set oven to 500 degreed F.
Use a sheet pan (or two) and spray or wipe lightly with extra virgin olive oil.
You remove the core of the cabbage.
Then you quarter the cabbage.
Then each quarter gets sliced into 3 or 4 smaller wedges that go on your sheet pan. Then the slices get either sprayed or brushed with extra virgin olive oil and get seasoned with fresh crushed sea salt and fresh ground black pepper.
This goes on preferably a middle rack in your ore-heated 500 degree oven for around 15 minutes. It’s not done yet. Flip the cabbage wedges over on other side so you can brown up the other side. Depending on size if will need 10 to maybe 15 minutes more.
While you are roasting the cabbage you should make the sauce.
In a small bowl add the caraway seeds, black garlic, thyme. Leave it on side.
In a small fry pan on high heat add the butter. It will turn brown quickly. Then take it off the heat. Now add the caraway seeds, black garlic, thyme, lemon juice and apple cider vinegar. Blend till smooth.
Pour over cabbage.
Add toasted pumpkin seeds.
Finish with a little tahini and pomegranate seeds.
Yotam Ottolenghi Inspired Cabbage with Bunt Butter, Black Garlic & Pumpkin Seeds and pomegranate
Serve right away and enjoy!
A Special THANKS! to Yotam Ottolenghi for coming uo with his FABULOUS Brussels sprouts with burnt butter and black garlic recipe. Without it I never would have made cabbage in a similar way.
I’m baking less these days but was thinking that over the years I baked many delicious breads here. One thing I learned about baking bread is that all recipes for bread are not accurate. I know almost every time I follow a bread recipe I always have to make adjustments. Every brand of flour is ground different and produces different results. Also when you measure some people pack more flour into a cup than other people. There are other factors that also produce different results such as altitude, humidity, different ovens. The good news is that once you make your first really nice bread you almost don’t need a recipe for bread because you will learn quick what the dough should feel like. He are the breads. My apologies in advance if the recipe isn’t 100% accurate because of different brands of flour or other factors.
Up top is a beautiful classic boule bread.
Next one is dukkah feta cheese and barberry bread.
Dukkah Feta and Barberry Bread
Pumpernickel Bread
Pumpernickel Bread
Pizza bundt bread.
Bunt Pizza Bread
Rye Bread
Rye Bread
Twisted Date Bread
Twisted Date Bread
Hatch Chili and Roasted Red Pepper Challah
Hatch Chili and Roasted Red Pepper Challah Bread
Socca Bread
Socca with sautéed red peppers and onions
Butternut Squash Cinnamon Buns
Butternut Squash Cinnamon Bun
Scaccia Bread (also known as lasagna bread)
Scaccia also called Lasagna Bread
These are some of the breads that you can find on The Forking Truth.
Little Saigon is a small but charming Vietnamese Restaurant located in Old Town Glendale Arizona. They offer a large patio out front.
The building is lined with lots of plants and I noticed many pomegranates.
The first thing that you see when you enter is a large but clean fish tank. The last few times that I was here I got seated in the small dining room to the side. Here is another dining room were we picked up our take out.
Our timing was perfect and was ready and placed on a table the moment we walked in the door.
We started out by sharing the Bo Cuon La Nho (beef wrapped in grape leaves with vegetables, fresh herbs and rice paper.
If you never had this before then you can think of it like making a fajita but different. On the right is the rice paper. You have to soak a sheet of rice paper in warm water to make it soft. Then you add a stuffed grape leaf. Top the grape leaf roll with some rice noodles, fried shallots, peanuts, mint, cilantro, radish and roll it up like a burrito.
You’re not done yet. Your mini Vietnamese burrito gets wrapped in lettuce and then you dip it in fish sauce. Enjoy! After we finished these off I went to my main. This time I tried the Ga Xao Xa Ot (Chicken & Vegetables in lemongrass soy fish sauce)
This is not like anything I tasted before…It’s moist dark meat boneless chicken with broccoli and carrots in this sweet and funky sauce that has mild heat to it.
My husband tried the Tom Xao Thap Cam Cay (spicy shrimp stir fry with vegetables).
It looks like a nice assortment of vegetables. It has cabbage, snow peas, tomatoes and carrots. I was told that it was good but was very light with the heat.
The last time that I dined in I had the chicken and cabbage salad. It was refreshing crisp and light. It was just right on a hot Arizona day.
My husband had a pork rice plate with shrimp.
There are many more dishes that I want to try here so more are coming in the future.
That was a Little Taste of Little Saigon Restaurant in Old Town Glendale AZ.
I haven’t found a website for Little Saigon.
They are located at 7016 N 57TH Ave Glendale 85301
Call them for more information 623-939-6136
Everything is subject to change and we hope things do change for the better.
