I supped on bun bo hue, or Hue-style spicy beef noodle soup, at Saigon Pearl. I had to support the Viet peeps! The lone waiter insisted on speaking English to me, even though I heard him bantering with the cook in Vietnamese. I felt a role reversal from my childhood, when my parents spoke Vietnamese to me and I responded in English. Saigon Pearl’s food was authentic, right down to the four cubes of coagulated cow blood bobbing in the chili-infused broth. Not even Viet restaurants in L.A. offer those protein blocks or chanh muoi, lemonade seasoned with a whole lemon preserved in salt.
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