Another restaurant that I had the pleasure of visiting in NYC.

On our many visits to New York we have always stayed in Manhattan but this time we discovered how easy it is to get in and out of Manhattan and enjoy the more affordable lodging in the Burroughs like Queens. More about this fascinating neighbourhood in a future post. In the mean time I made a solo visit to Thai Son while D was on a Brewery adventure.

The spot was busy with solo diners who I imagined were business people on their lunch breaks. Service was efficient and the dishes were proudly served by the kitchen staff.

I was tempted by the Com Suon Bi Cha (grilled pork chop and shredded pork) that I had seen raves about but in the end opted for my favourite Vietnamese dish-Banh Hoi Thit. This noodle dish (which is then wrapped into clingy rice paper) makes a great little packet that can be eaten on the go. In Viet Nam the dish is a breakfast one-kind of like their version of an egg mcmuffin. Given the two, I would rather have the former, any morning of my week.

Rice vermicelli noodles are lightly steamed and become extra sticky so that the toppings of your choice will adhere together when wrapped into the rice wrapper. The strings of noodles are as thin as a toothpick but the texture is firm enough so the noodles do not fall apart. When topped with what I call “candied” pork, that is thin pork strips that have been marinated in a sugary sauce and then char-broiled, I am crazy about the taste. The sugared peanuts add another dimension and are perfect when offset by the variety of vegetables that accompany: lettuce leaves, cucumbers, cabbage, carrot, mint and pickled onions. When the packet is plunged into fish sauce you are treated to another hit of sweetness.

Sweet/salty is my favourite taste profile.

Thai Son is one of the many ethnic restaurants found in Jefferson Heights-a foodies’ dream come true.

Kath’s quote: “New York is a gothic Roquefort.”-Salvador Dali

Love, that is all.

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