Seaside Pho & Grill is bringing something new \u2013 Asian fusion \u2013 to Point Loma.
\nThe Vietnamese bistro celebrated its one-month anniversary at 1005 Rosecrans St. on Oct. 13.
\nIt is the first restaurant venture for proprietor Thuy Nguyen, previous owner of a French bakery years ago.
\nNguyen wanted to introduce people to the “synthesis” that is Vietnamese cuisine.
\n“Vietnamese cuisine is influenced by China, Thailand, Cambodia and Laos as well as French,” Nguyen said, noting the French influence is expressed in “dishes served on a baguette, so there\u2019s lots of bread and butter as well as potatoes, which we got from the French.”
\nVietnamese cuisine, being a blend of numerous culinary influences, is a reflection of them all, with a Southeast-Asian twist.
\n“Think of Vietnamese cuisine as something you like that is crunchy, fresh and crispy, a combination of tastes and textures,” said Nguyen.
\nOne example, she said, is her crispy spring rolls that are wrapped inside fresh lettuce seasoned with pepper to which a spicy dipping sauce is added.
\nNguyen said it is traditional for Vietnamese dishes to be served with many of the ingredients and garnishes on the side so that patrons can season them to their taste.
\n“You put them (ingredients) in yourself,” she said.
\nA staple of Vietnamese cuisine is pho, which loosely translates as “hot noodle soup.”
\n“Pho is popular because it\u2019s very flavorful,” said Nguyen. “It\u2019s hardy, and the price is right.”
\nNguyen said pho is a quick, hot, dietarily balanced meal that can be consumed in 30 or 40 minutes.
\n“It\u2019s a healthy, satisfying meal,” she said, adding the broth is a big part of what makes pho so unique.
\n“The broth is very fragrant and has lots of different spices and is slowly cooked, simmering for a long period of time,” she said, adding that technique really brings the flavor out from the soup\u2019s ingredients.
\nHer garlic chicken wings, from her father\u2019s recipe, are to die for,” said Nguyen.
\n“They\u2019re crispy and light and very flavorful being marinated overnight, then lightly fried then glazed with garlic butter,” she said, promising, “I guarantee they\u2019re going to be the best wings you\u2019ve ever tasted \u2014 or your money back.”
\nNguyen said she picked the perfect spot to be in, a corner lot space that previously was the Gabardine restaurant featuring California cuisine.
\n“I really like the neighborhood, the building, the location \u2013 everything about it,” she said, adding her outdoor patio is pet friendly.
\nThe Nguyens spent about six months remodeling their new corner retail space, including the outdoor patio space. There are colorful murals inside depicting the Vietnamese lifestyle.
\nSeaside Pho & Grill is open from 11 a.m. to 9 p.m. weekdays, 11 a.m. to 10 p.m. weekends for lunch and dinner.
\nThe bistro also specializes in local craft brews, 16 of which are available on tap. A large selection of wines and bottled beers is also offered.
\nFor more information visit www.seasidepho.com, call (619) 487-9844 or email thuy@seasidepho.com.<\/p>","protected":false},"excerpt":{"rendered":"
Seaside Pho & Grill is bringing something new \u2013 Asian fusion \u2013 to Point Loma. The Vietnamese bistro celebrated its one-month anniversary at 1005 Rosecrans St. on Oct. 13. It is the first restaurant venture for proprietor Thuy Nguyen, previous owner of a French bakery years ago. Nguyen wanted to introduce people to the “synthesis” […]<\/p>","protected":false},"author":726,"featured_media":278306,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11561","_seopress_titles_title":"New Vietnamese bistro features pho and fusion","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11561],"tags":[],"class_list":["post-278305","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peninsula-beacon"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/278305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=278305"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/278305\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/278306"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=278305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=278305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=278305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}