“Dry noodles” are a bit of a misnomer. This menu description just means that the noodles aren’t served in soup, but the bowls at Grandpa’s Kitchen Dry Noodles 168 in Little Saigon are far from desiccated. At this Westminster strip mall restaurant, I particularly enjoyed Mi Kho Nam Vang – Phnom Penh Fresh Noodles ($9) featuring a bowl of springy rice noodles – or if you prefer, egg noodles – topped with four types of pork: ground, thin-sliced shoulder, liver, and heart. Hard-boiled quail eggs and cooked shrimp were also buried under an avalanche of scallions, fried garlic and roasted peanuts. The bowl came with small serving of flavorful chicken soup on the side. The noodles already had plenty to offer, but I couldn’t resist dipping a tiny spoon into the dish of flame-red chile sauce that’s available on each table. I’m not sure who Grandpa is and how the number 168 factors into the equation, but his dry noodle recipe sure is a hit.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.