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As I mentioned in the vermicelli dish, they are thicccc and they’re stuffed with shrimp and taro, and they taste so perfect with the nuoc mam. These restaurants serve a hearty breakfast for the working class. The Teochew style noodles come with endless combinations of beef, shrimp, seafood, fish and beef, and even beloved offal cuts. The special oil on top of the noodles is intoxicating in taste and smell, and the texture contrasts of the noodles and proteins are deeply satisfying for the savory breakfast lover. The bbq pork is just so juicy and soft and has great marination to it.
LunAsia in Alhambra: Rice Paper Rolls
My boyfriend and I both got the #1 combination pho. I actually couldn’t finish my regular bowl because they give you so much of everything. So much meat, so many noodles and all the broth you’ll need.
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I ended up collaborating with 18 regular patrons of the SGV dining scene, documenting their feelings and memories as a way to understand the cultural significance of these restaurants. Day (and night if they were actually open at night, but they are not), packed with people all the time. Food is good and cheap it's a hidden gem that yelp doesn't know about. We always get the house special dry noodle version to go for lunch. We literally come here once a week because it's so good and the portion is super generous. It can feed up to 2 people so be sure to share or ready to take some back home!
Kim Kee Noodles: Teochew Combination Noodle
This location has a huge parking lot and it never an issue finding one. The broth is so consistent every single time. I always order #17 (Pho Ga) and my husband always get #1 which is the special pho with a ton of delicious meats. He always orders a large with extra filet mignon lol. The spring rolls here are good, but you can’t really mess up spring rolls.
Kim Kee Noodle House
I typically give all my tripe and tendon to my boyfriend, but I hoarded my tendon to myself here. When you show up, don’t be surprised if there’s a legit line. This is something you and the other waiting customers have to manage since there’s no list to take down your names. A waiter will look over and ask how many and if you’re in luck, there might be a table for you. It is your normal Vietnamese food but the special grilled fish is what we order (pictures all over the wall).
I ordered a #5 which is the pho tai (rare beef only). The regular suited me just fine and I remember thinking that it had a great ratio of soup/noodles/meat. I can never finish the noodles but this time I was able to even with the copious amounts of beef and soup.
They are so thick and stuffed with taro and shrimp. The vermicelli noodles are so soft, and goes well with everything. In minutes, our noodle bowls hit the table steaming and topped with an incredibly aromatic allium-infused oil, shrimp and beef, as well as bean sprouts and spring onions served in a little sidecar.
There was only one time 6pm on a Sunday where it took 45+ mins to get our food and drinks, but that was one out of the 50 times we have been here. That didn’t changed our minds about this place. I got the Pork Vermicelli bowl and my goodness, it was the biggest one I’ve ever had! The ones I usually get are much smaller than these, and the egg rolls are a lot smaller too. The egg rolls in this bowl were huge, which I’m not complaining about because I LOVE egg rolls.
The rice paper rolls can be ordered however you want them, with fillings such as shrimp and beef. It’s all perfectly balanced with the sticky-yet-smooth rice wrapper, and the salty/sweet flavors just slightly acidic from the touch of vinegar in the dipping sauces. Sides of chive rice cakes are worth getting if you are extra hungry.
More recently, we tried the Cha Ca La Vong which is basically spring rolls but with fish – enough for two people. I wish the fish sauce was a bit more savory versus the sweet kind because I think that’d taste better, but it’s still really tasty! There’s plenty of fish and veggies but I wish they provided more rice paper. If you need extra, they charge a dollar or two for more (which I think should be free).
With the newest wave of mainland Chinese immigrants and businesses, there is now a whole different economy going on that Angelenos outside of SGV simply don’t experience. The socioeconomic change is not all about new money, but about contemporary mainland Chinese practices too. As we finished our noodles, Johnny said how this is not necessarily bad, especially for food and restaurants.
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It has more of a hole-in-the-wall vibe with slightly sticky tables/menus. It’s a huge restaurant, with tons of tables, but the tiny mall it’s in doesn’t have the most parking. Came here during my lunch break during a work conference, and it’s the perfect place for a quick meal! Parking is a bit tough in the plaza, and it does get packed during peak lunch hours, but my party and I were sat immediately when we got there, and the service was quick and efficient.
Johnny is deeply passionate about Chinese cuisine and SGV history and how both have changed over his lifetime. At one years old, Johnny moved with his family from Taishan, Guangdong to Lincoln Heights and shortly thereafter to SGV. He grew up in a Cantonese home eating the simple foods of his family’s region. His restaurant has received accolades from LA Times, NY Times, Eater, infatuation, and more.
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