Saw the sign out front for like three months (seemed like it) before they opened and finally tonight we got a chance to try them out.  \n\nIf you've not had Vietnamese food before, think fresh elements like basil leaves to pinch off the stalk, plump bean sprouts and stuff like that.  neat approach to adding as much, or as little spice and flavor as you want.\n\nThe decor was OK - imported wood benches, chairs and tables with a glass top easy to wipe down quickly.   The wait staff promptly greeted us and we were shown to table #8.  Our waitress, Jennifer retrieved our drinks, water with a little lime slice in it. \n\nThe menu was presented and it was an adventure too.  The inside front was in Vietnamese and it was translated in English on the inside back - no big whup, I know, but kinda fun.\n\nWe had Vietnamese food before, visiting anther restaurant with our friends, one of whom grew up in Cambodia but not being a regular, we were just a bit unsure - not only of what to select, but how to pronounce the dishes we saw in the menu - the waitress, Jennifer, was very patient and coached us through the effort.\n\nWe ended up with an appetizer and two different entree, knowing that it was way more food than we wanted, but we did want to try new dishes and get a sense of the kitchen.\n\nThe first dish to arrive was Pho Ga, basically a chicken soup with long noodles.  It's served with fresh bean sprouts, basil, jalapeno slices and a lime wedge.  Once it arrives at your table, you're supposed to add the fresh ingredients and then dive in - the fresh with the broth, chicken and noodles is a great meal.  We added Hoisin Sauce and it added just a touch of sweet.\n\nThe next dish was Bun Bo Dac Biet, a spicy pork noodle soup.  The noodles are a bit larger and the fresh elements included the basil, bean sprouts and banana flowers, or at least part of a banana flower.  I added a bit more chili paste to really drive up the heat factor, but hey, that's how I roll ya know.\n\nThe final dish served was our appetizer, Banh Xeo.  This was a referred to as a Vietnamese pancake, but a savory egg pancake with shrimp, bean sprouts and supposed to be ripped apart and served on a lettuce leaf with a sweet & spicy sauce.  The ripping apart was facilitated when they handed us a pair of kitchen shears and we cut the Bahn Xeo into pieces and assembled them on a lettuce leaf and spooned the spicy sauce.  Really yum...\n\nThe place was not anywhere near full when we arrived, but traffic was steady for takeout and several more people came in for dining.\n\nWe got to meet Nancy, the other waitress and Jennie, the owner and manager.  jennie was really happy to hear how much we enjoyed our meal.  When we told her I had tweeted it out to 1,700 of my fiends, she encouraged us to let her know in advance and that she had some 'special dishes' she'd like to share with us - we promised to return soon!\n\nWe ranked it 4 out of 5 stars because a few of the basil leaves we're discolored, but we did not feel like it affected the quality nor the flavors we enjoyed.\n\nWe're really happy to see Viet Kitchen open in the neighborhood and expect to become regulars.