Even if it didn't serve food, it would serve as a fascinating introduction to Vietnam. Our waitress offered up tales of her Vietnamese childhood along with our dinner. No. 15, an addictive mixture of chopped baby clams with shredded pork, peanuts, onions, hot peppers, mint and ginger. It's piled on a red cabbage leaf and comes with two plate-sized, puffy crackers studded with black seeds. I'd fill up on appetizers here.
Entrees suffer by comparison.
Scallops are topped with a thick red sauce shot with cilantro, lemon grass, chilies and garlic, but it is too sweet and the scallops are chewy. Jumbo shrimp are expensive and, for the price, the salt-cooked version is disappointing. Yet the menu is long, with plenty of seafood and noodle dishes. In light of the party atmosphere, the most appropriate might be the steam boats, seafood entrees you cook at the table. Add a bottle of brandy, and you, too, might be inspired to sing about San Francisco.