Sáu Can Tho Vietnamese Kitchen
Vietnamese restaurant · Rosemead
8450 Garvey Ave #103, Rosemead, CA 91770
Highlights
Southern Vietnamese specialties, signature baked catfish, family-style
Southern Vietnamese specialties, signature baked catfish, family-style
"Head to this Vietnamese seafood specialist for the savory and signature baked catfish. Sáu Can Tho Vietnamese Kitchen’s whole crispy-skinned fish is served with herbs, lettuce, pickled carrots and daikon, cucumber spears, vermicelli rice noodles, and rice papers. New diners would be wise to order the extra tangy-sweet tamarind dipping sauce." - Mona Holmes
"This restaurant makes bánh tét from scratch (priced at $28 for a three-pound bánh tét). Bánh tét is traditionally offered to the ancestral altar and then eaten by revelers; it is typically cylindrical and stuffed with glutinous rice, pork fat, mung bean seasoned with shallots and black pepper, rolled in banana leaves and boiled for many hours, then sliced into wheel shapes. The rice cakes are served with pickled scallions, pickled vegetables, and fish sauce; some people eat them steamed while others fry the cake so the result is chewy and crispy. You can also sprinkle sugar on top or dip with chile and soy sauce for more umami. The cylindrical form is popular in southern Vietnam, whereas squared shapes are prepared in central and northern regions. Beyond being a food offering, the true meaning behind the dish is to promote family bonding, since making it is time-consuming." - Kristie Hang
"The signature dish at Sáu Can Tho is baked catfish. The fish’s prized crispy skin, charred in some spots and golden throughout, gives way to moist and tender flesh imbued with honey and turmeric. Served on the side are herbs and lettuce, pickled carrots and daikon, cucumber spears, vermicelli rice noodles, rice papers, and best of all, a tangy-sweet tamarind dipping sauce. Call ahead to reserve the catfish to avoid a long wait." - Cathy Chaplin
"The signature dish at Sáu Can Tho is baked catfish (ca dut lo hau giang). The fish’s prized crispy skin, charred in some spots and golden throughout, gives way to moist and tender flesh imbued with honey and turmeric. Served on the side are herbs and lettuce, pickled carrots and daikon, cucumber spears, vermicelli rice noodles, rice papers, and best of all, a tangy-sweet tamarind dipping sauce. Call ahead to reserve the catfish to avoid a long wait." - Cathy Chaplin
"In celebration of a recent birthday, I gathered the troops for one of the most festive communal feasts ever: roasted catfish at Sau Can Tho restaurant in Rosemead..." - Eater Staff
