Fredrickson said she “must have” two items from the menu. The first is a cold appetizer, the No. 15, made with rice paper wrapped around bean sprouts, rice noodles, cilantro, leaf lettuce and what she calls “this divine barbecue pork”. She dips it into a hoisin sauce made with peanuts and garlic chili paste.
“I love these so much that I make them at home, minus the pork. I have not figured out how to do that yet,” she said. “And No. 53, I don’t even know, just the I love it. And I know plenty of others do too, as I hear them ordering, “No. 53,” “No. 53”.. We have large list of best menu of Vietnamese cuisines and Vietnamese restaurant at our locations