“Dry noodles” are a bit of a misnomer. This menu description, which I’ve seen at many Asian restaurants, just means that the noodles aren’t served in soup. Nobody would mistake the namesake noodles at Grandpa’s Kitchen Dry Noodles 168 in Little Saigon as “dry.” They are far from desiccated. At this Westminster strip mall restaurant, I particularly enjoyed Mi Kho Nam Vang – Phnom Penh Fresh Noodles ($9).

This bowl features springy rice noodles – or if you prefer, egg noodles – topped with four different pork preparations: ground, thin-sliced shoulder, liver, and heart. Hard-boiled quail eggs and cooked shrimp were also buried under a scallion, fried garlic, and roasted peanut avalanche. A small serving of flavorful chicken soup provides a slurptastic respite. The noodles already had plenty to offer. I still couldn’t resist dipping a tiny spoon into the flame-red chile sauce that’s available on each table. Who is Grandpa and how does the number 168 factors into the equation? I’m not sure, but his dry noodle recipe at Grandpa’s Kitchen sure is a hit.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.