Best Vietnamese Restaurant - 2011
After more than two decades, New Saigon is still the indisputable champion of Vietnamese cuisine on the Front Range. And not only is it the best, but it's the biggest — at least in terms of its offerings. The menu here is a veritable tome: page after page of Vietnamese dishes offered by Thai Nguyen and his wife (and chef) Ha Pham. The roster includes such specialties as head-on shrimp stir-fried in spicy sauce; goat cooked with lotus root; whole fish, deep-fried; whole crabs, lobster tails, frog's legs, even jellyfish. And then there are all the usual suspects: spring rolls, egg rolls and a variety of bun — bowls filled with broth, springy vermicelli noodles and grilled meats and fish. No matter what you order, it's bound to be good — and proof that the Vietnamese canon can go far from pho.