Saigon
was one of the first Vietnamese Restaurants in
Philadelphia, if not the first. It's family run -
the mother does the cooking, the father is host and the
children are the servers. Great
cooking. Above is the crab soup - they know to whip
up a batch as soon as I walk through the door. Along
side chicken with sticky rice. Also the chef's
special, most everything in the kitchen stir-fried
and served atop crispy noodles. To the far
right, a mixed plate of delicate beef and vegetable
dumplings.
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