On Friday, Chew Steel and I decided to go out for an early dinner. He suggested we try a new restaurant he thought I would like, An An Kitchen & Bar. We parked at his sister and brother-in-law’s business, conveniently located right across from the restaurant. For this post, let’s listen to “Dilemma” by Green Day.
We sat in the enclosed patio, which I thought initially would be too chilly. However, there was a stove at the door that kicked off some heat. I decided on two of the most popular dishes: An An Bun Cha Ha Noi ($19.50, +$1 gluten-free spring rolls) and the Pan-Seared Scallops ($16). For drinks, we ordered Asahi ($8), which came in a can. The beer was ice-cold, but I wished it came in the correct size glass. As I sipped, I wondered if my glass of beer was half full or half empty.
The seared scallops arrived in a set of five. I enjoyed the crunch of the tempura seaweed, the toasted peanuts, and the brightness of the lemon and fish sauce. Dipping the scallops into the fish sauce was tricky, as the toppings would fall off. The second time I dunked into the sauce, I lost my grip on the scallop, and it took a nosedive into its pungent bath. Despite my chopstick technique failings, I recommend this appetizer for its texture and flavour combination.
The vermicelli platter was a platter of eye-rolling deliciousness. The pork meatball was so tasty, with a soft and juicy texture. Chew Steel raved about the pork belly, which surprised me as he doesn’t like fatty meats. The pork was charred and crispy, with the smell and taste of the grill.
I loved the spring rolls served piping hot, crusted with a light batter, and melted in your mouth. The fish sauce was notably sweet and tart. I used all the lettuce, carrots, basil, cilantro, and carrots to make wraps. I heaped the springy noodles on top of the lettuce, layered it with pickled vegetables and herbs, added the spring roll or pork belly, and then dunked it into the warm dipping sauce. Chew Steel preferred to eat his food like a regular vermicelli bowl. He noted all the ingredients blended well together.
The portion was so large, we were full for hours after our dinner. We plan to return, and often, for the vermicelli platter. Hitting the Sauce gives An An two phat thumbs up.
Hitting the Sauce 