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It is a hub for Silicon Valley's Vietnamese community and one of the largest Little Saigons in the world, [1] as San Jose has more Vietnamese residents than any city outside of Vietnam. [2] Vietnamese Americans and immigrants in San Jose make up ten percent of the city’s population and about eight percent of the county and South Bay Area.
The truck's popularity prompted complaints from nearby restaurants. [9] [12] In June 1983, they opened a traditional Vietnamese sandwich shop named Lee's Sandwiches at the same street corner. [10] [8] [13] In 1988, Lee's Sandwiches moved to a larger space near King and Tully roads in the Vietnamese section of East San Jose. [12] [14]
The Boiling Crab was founded by Sinh Nguyen and Dada Ngo, a Vietnamese husband-and-wife couple. Nguyen's family mainly worked as crabbers or fishermen in the small Texan town of Seadrift . They opened the chain's first restaurant in 2004 in Garden Grove 's Little Saigon . [ 1 ]
Restaurants located in San Jose, California, as well as restaurant chains whose original location is in San Jose Pages in category "Restaurants in San Jose, California" The following 6 pages are in this category, out of 6 total.
Phá lấu (Chinese: 拍滷; Pe̍h-ōe-jī: phah-ló̍) is a Vietnamese dish from Ho Chi Minh City, [1] made from pork meat and offal that is braised in a spiced stock of five-spice powder (with curry powder sometimes added). [2]
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (ngũ vị): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (such as nutrients and colors), which are also based around a five-pronged philosophy.
In Hawaii, some restaurants place a shaker of the spice on each patron's table. [citation needed] A seasoned salt can be easily made by dry-roasting common salt with five-spice powder under low heat in a dry pan until the spice and salt are well mixed. Five-spice powder can also add complexity and savoriness to sweets and savory dishes alike. [3]
Húng lìu and five-spice powder have similar ingredients and can be used interchangeably on meat dishes. Húng lìu differs from the more well-known Cantonese blend in the portions of each ingredient, thus producing a distinct taste. [3]