Saigon Block

One of the most memorable dinners I’ve had in Dallas lately was at this sleek, spacious restaurant in Richardson. Unable to decide between two of the house specialties — roasted whole catfish (ca dut lo) and seven courses of beef (bo bay mon), we ordered both. It was way too much food for the four of us, but it was outstanding. The fish (pictured on the Guide cover), smothered in fried shallots and chopped scallions, was wonderfully moist and perfectly cooked. Even better was the beef: a fantastic fondue; steamed meatballs called bo cha dum, big, tender and flavorful, with a nice peanut-y crunch; bo cuon mo chai, sausages grilled over charcoal; a soothing, rich congee; and more. Tempuraed frog’s legs with onion and garlic were also terrific, served with two kinds of salt.

-- Leslie Brenner, "Best in DFW: Vietnamese" (April 2010)