THIS RESTAURANT IS CLOSED Saigon Bay
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THIS RESTAURANT IS CLOSED Saigon Bay Restaurant Review: There’s great attention paid here to authentic Vietnamese cooking utilizing age-old techniques, as well as the practice of combining ingredients for the sake of tradition and for taste, such as raw onion and beef stirred in a hot soup. This spot also employs the wide use of nuoc mam, an amber-colored and salty sauce made from fish and used in place of salt both in cooking and as a dip. Guests are encouraged to use their fingers when dining here, particularly with grilled meats that are wrapped in rice paper or lettuce, mixed with a variety of spices, then rolled up and dipped in sauce. The menu also offers chao tom (flavored shrimp paste wrapped around sugar cane), grilled or marinated prawns, stir-fried beef (bun bo xao), and charbroiled and shredded pork (bun thit nuong). We recommend an entrée of sliced beef marinated with lemon grass sauce, onion, skewered and served on rice noodles with freshly sliced vegetables. For those who like their Vietnamese food spicy, try the Hot and Spicy Shrimp (tom tu xuyen) cooked in a clay pot and plated with onions and scallions.