Sao Mai Comforting East Village Vietnamese

Perfect for sharing: Sao Mai Khai Vi platter

While unassuming from the outside, Sao Mai, which translates into 'early morning star,' is top of mind now for an East Village Vietnamese fix. Just a block from my favorite Vietnamese carry out BaoBQ, Sao Mai offers traditional fare in a warm dine in setting.

Sao Mai means 'early morning star'

Softly lit interiors have been upgraded from the former drab but popular vegetarian restaurant Quantum Leap. Consistency, freshness and service keep me coming back. Did I mention great value? Packed on a recent Saturday night, the reputation has caught on since its December opening.

Start with the delicious house appetizer ($16.00), a sharing platter of make your own lettuce wraps. Fill them with a selection of grilled meats, pickled veggies and freshly plucked mint leaves. For something more substantial, the bun Sao Mai ($9), rice vermicelli noodles scattered with grilled shrimp, pork and spring rolls, is especially good.

Lunch special: grilled pork banh mi

Other tasty basics range from a steaming bowl of pho (traditional noodle soup) to soft shell crabs ($16) and salt and pepper lobster ($24). At lunch only, the selection of banh mi is also worth trying. And Sao Mai just started a weekday $10 lunch special including a choice of appetizer, main and drink.  There's no liquor license, so instead opt for a creamy avocado smoothie.

203 1st Ave
Between 12th+ 13th Sts.
212 358 8880
Mon - Sun 11am - 11pm
Delivery available

Craving BaoBQ

EDITOR'S NOTE: CLOSED

Asian BBQ comes to the East Village

Ever enterprising restaurateur Michael Bao Huynh (Baoguette, Mikey's Burger) strikes again. And I'm hooked. BaoBQ, his latest EV cheap eats dining concept, celebrates Southeast Asian barbecue, a favorite of Huynh's.

"In Vietnam, it's everywhere," he explains of his native home. I can see why.

Since its quiet opening just before Christmas, I've been a regular. I crave the chicken. A lot. Instead of writing about it, I've just been eating it.

Thai smoked BBQ chicken

BBQ pork chops with dirty rice

Two styles of BBQ chicken are house specials: lemongrass marinated Thai (my favorite), and chili glazed Vietnamese. Both are smoked and finished by char grilling over apple wood. The meat just clings to perfectly crisped skin as it falls off the bone.

Then there are the addictive homemade dipping sauces. Classic Vietnamese nuoc cham is mildly spicy and sticky, and Huynh's own "Super Bao" hot sauce lives up to its name.

Vietnamese grilled pork chops are also bone gnawingly good. The roasted cauliflower, and sticky rice top my list of mostly traditional sides which nicely compliment the meat. The underdressed som tam (papaya salad) could use more tang. Noodle dishes and other grilled items, including Korean bulgogi, round out the menu.

A new favorite BBQ with a twist

Huynh is a very physical presence at BaoBQ these days. But, not surprisingly, his mind is already on his next neighborhood venture opening in March: Mikey's Cheesesteak. No doubt the classic sandwich will get a Baoified twist.

Note: A few months ago, I wrote about best East Village deliveries for $10. BaoBQ now tops this list.
 

229 First Ave
(between 13th + 14th Sts)
212 475 7011
Delivery available
Average entree $9

The Best Vietnamese Chicken Salad

Fresh and fabulous

If you love the tangy lime dressing in Thai papaya salad, this recipe is for you. I adapted it from Nigella Lawson's Vietnamese Chicken Salad recipe, and it's a classic in my repertoire. Light, spicy and refreshing, it's a perfect meal in itself. You can either poach the chicken breast or use the white meat from a rotisserie chicken (great for leftover cold chicken). Definitely use breast meat only.

Mix dressing ingredients and let sit for 10 minutes:
1 jalapeno pepper (or Thai chili for more heat), seeded and minced
juice from 1/2 lime
2 tablespoons fish sauce
1 tablespoon sugar
2 tablespoons rice wine vinegar
1/2 tablespoon vegetable oil
2 scallions, finely sliced

Allow dressing ingredients to meld flavors for 10 mins

Add:
1/2 cup cooked chicken breast meat - or about 1/2 of a breast - cubed or shredded
*1 cup shredded white cabbage
*1 cup shredded purple cabbage
*1/4 cup shredded carrots
handful chopped cilantro

* As a shortcut, you can also use bagged coleslaw mix, but it's best if it's thinly sliced. I buy mine from Essex Farm Fruits in the wonderful Essex St. Market in the Lower East Side.

Gently mix til thoroughly coated. Let sit 5 minutes to develop full flavor. Serves 1-2. Best if eaten immediately.