Like the Loch Ness monster and Sasquatch, the cheap-ethnic-restaurant gem is a
we're always on the lookout for. You know the mythical story: It's a place run by an old-country family that serves delicacies from the homeland fit for royalty, all for about the cost of a week-overdue library book.
I'm still waiting for my first glimpse of Nessie and Bigfoot. But I have made a cheap-ethnic-restaurant-gem sighting. It's Spring Restaurant, a Vietnamese delight tucked away in a sprawling shopping plaza at the southwest corner of 43rd Avenue and Bethany Home Road.
The proprietor once had connections to Pearl of Asia, a first-rate, white-linen-tablecloth Vietnamese restaurant in central Phoenix that folded earlier this year. About five months ago, he packed up and moved most of the menu west, and most of the prices south. Except for a few elaborate specialties and seafood platters, almost nothing goes for more than the cost of a movie ticket. And it's all dazzlingly good.
Like most cheap-ethnic-restaurant gems, Spring is somewhat aesthetically challenged. The large, windowless room seems kind of barnlike. Fake-wood paneling and framed Asian prints line the otherwise bare white walls. Loud, Vegas-style lounge music--heavy on saxophone and bass--pounds through the music system. However, a well-tended shrine at the entrance, with statues, bowls of fruit and incense, indicates that the owner does have his spiritual priorities in order.
And just about whatever ends up on your plate indicates that the kitchen priorities are in order as well. Vietnamese food is different from its neighbors'. It's not as spicy or exotic as Thai cuisine, or as vigorous and complex as Chinese fare. For the most part, it's light, simple and straightforward. Just about everything comes with a pile of greenery--lettuce, cilantro, mint--and the ubiquitous fish sauce used for dipping, nuoc nam.
Start off with Goi Cuon, Vietnamese spring rolls, and you'll see what I mean. Unlike Chinese egg rolls, they're not fried. Instead, you get shrimp, pork, rice noodles and greenery wrapped in rice paper. (You can also get deep-fried egg rolls, but they have a decidedly offbeat flavor that first-timers may have trouble getting used to.)
If you crave an unusual appetizer, check out what the menu calls deep-fried crab cakes. Actually, they're shaped more like oversize meatballs. Eggy, crabby and just a bit chewy, they have a certain piquant appeal after they're dipped into the nuoc nam.
But make sure you don't miss Banh Xeo, one of the best appetizers you'll find anywhere in Maricopa County. It's a huge, fresh, skillet-fried crepe, studded with shrimp, pork and bean sprouts, which by itself justifies a trip to Spring.
Happily, so do many other dishes on the extensive menu. Though it's hardly soup weather, the hot-and-sour catfish soup can make you forget we're still a week away from the fall equinox. The broth sports a Thai-like intensity, sharpened with lemon and chiles and softened with pineapple. It's thickly stocked with veggies and hefty amounts of catfish. Watch out for bones.
One gorgeous specialty held over from Pearl of Asia days is Chao Tom, as tasty as it is unusual. Shrimp is ground into a paste, shaped around a stick of sugar cane and deep-fried. To eat, pull out the sugar cane and suck out its juices, then wrap the shrimp in greenery and dunk in the fish sauce. I can't see putting $7.95 to much better use.
It's hard to imagine that Ta Pin Lu Nuong Vi (No. 88 to you and me) could be improved in any way. A server trundles over a portable grill, fires it up, lines it with butter and sautes some onions. Then she gently sizzles up thin slices of beef, a handful of squid and ten shrimp, all marinated and heavily seasoned with garlic and ground peanuts. When they're done, she unfolds rice-paper wrappers and crams them with greenery and the grilled animal protein. You get about a dozen scrumptious rice-paper rolls, plenty for three or four folks to share.
Nem Nuong is another treat, skewered and grilled pork sausage that you wrap in greenery and dip into a perky peanut sauce. And Shrimp Simmered in Special Sauce is special indeed--a dozen crustaceans in a mild, deeply flavored dark sauce.
If you're a beginner and don't wish to stray too far from the familiar, Spring can also take care of you. Noodle fans should enjoy the platter of stir-fried beef and vegetables over rice noodles, which features lots of surprisingly tender meat. Chicken curry tastes nothing like an Indian dish, but it's lick-off-the-spoon luscious and fragrant without any hint of chile bite. And even a dull dish like fried rice benefits from the Vietnamese flavor treatment. Remove the lid of the clay pot it comes in, and you'll inhale the steaming ginger vapors. Shredded chicken and pickled cabbage further gild this very effective dish. Don't bother, however, with the lackluster chicken and sauteed vegetables--with no special flavors or fragrances, it seems boring compared with everything else I sampled.