@laoceats: 📍 Garlic & Noodles by Joy 18561 Beach Blvd #101, Huntington Beach, CA 92648 #orangecounty #restaurant #huntingtonbeach

lactatingbush :

Ts is fire

Very old lady :

Hubby and I went here tonight. We got there around 6:00 pm and had to be on the waiting list. Had to wait around 15 - 20 minutes, make sure you sign in on the waiting list. I checked after waiting for a while , along with another couple, who got there the same time we did. My name was crossed off the list and I vocalized about it, in a calm manner, and they directed me to a booth right away. We ordered the Passion sparkling drinks (6 and it was good. Also, ordered the shrimp and pork egg rolls (5 rolls for $10.00, that was good

J♈︎ :

AI ad voice, immediately scrolling

THE WANDERER :

Too expensive cheaper prices in Westminster on Bolsa Avenue

Kevin Le :

It's not FOE, it's FUHH?

fwmason. :

this place is fire but super expensive tho

toatsmcgroats :

Best garlic noodles are at Crustacian 🦀 in San Francisco. 💯

Socalmedic7 :

Pho is faaa

🐻N1ckynic_🇺🇸🇵🇭 :

Is it good?

BigLiz :

Ooh my Goodness that looks so delicious

😊 Blee :

its not "foe" its pronounced "fuh"

sony :

it's very good!! get there!!

john georges :

Great food 😁

Dj Candee :

yum 😋

Very old lady :

lordprettyflaca :

that steak looks 💣

L•Elle-Runa📍🏝️ / ルナ / るな ☯️ :

I cringed at the pronunciation of pho...

Very old lady :

userCoco.Chan.#5 :

Much of Vietnamese food has roots in China due to over a thousand years. steaming), ingredients (soy sauce, rice noodles, tofu, star anise), and concepts (balance of flavors), but it evolved uniquely with local ingredients, fresh herbs. Fish sauce has roots in ancient China , with records of fermented fish and salt mixtures dating back 2,300 years to the Zhou dynasty. While early fish-based sauces originated in southern China, the tradition significantly evolved and found its modern, primary, and most popular usage in Southeast Asia. Stir-frying, deep-frying, steaming, and braising are common in both cuisines. Soy sauce, rice noodles (like those in phở), tofu, and spices such as star anise and ginger are staples. The idea of balancing heating and cooling ingredients (yin and yang) comes from Chinese medicinal food theory, influencing Vietnamese cooking. Many noodle soups, dumplings, and preserved pork dishes have Chinese origins adapted by the Vietnamese. In any case, Vietnam imitated China's use of noodles, rice, stir-fry, ginger and green onion to flavour dishes, etc. Chả Giò (Spring Rolls) Vietnamese spring rolls, known as chả giò (or nem rán in northern Vietnam), are influenced by Chinese spring rolls. These rolls, made with rice paper and filled with a mixture of pork, vegetables, and sometimes shrimp, are deep-fried to a crispy perfection. The practice of wrapping and frying food items is a shared culinary tradition. Banh Beo is actually adapted from a Chinese rice cake from Chaozhou/Teochew area of China called Chwee Kueh. This is how Chwee Kueh looks like. Steamed fish was originated from Southern China, but the Vietnamese adopted it and made it into their own version of steamed fish. Unlike Vietnam's very limited number of dishes, China actually has almost endless dishes that vary by region. Most Japanese foods stem from their origin in China, Mocha, Mochi, and Sushi etc.. The word "ramen" is an adaptation of the Chinese word lamian, which means "pulled noodles," a traditional method for making the noodles. There are many old Chinese arts showing Chinese people sat in the floor at low table while eating, drinking, chatting or re

hungnguyen6158 :

😂😂😂

Bruce Nguyen :

😳👍

Eagle :

👍

userCoco.Chan.#5 :

Use of chopsticks Use of woks and stir frying Use of noodles Use of soy sauce Use of tofu A lot of Chinese-origin dishes like Cantonese roast pork, youtiao, baozi, fried rice (mostly Cantonese influence because many newer Chinese live in Vietnam were from Guangdong) Many fermentation and preservation techniques arrived in Vietnam from China because the Chinese originate as an inland people in a temperate continental climate. Traditional Chinese medicine being used as a guideline for cooking and serving like balancing flavors. Some ingredients like rice and pork have Chinese origins. Yangtze populations domesticated rice which they then spread into Vietnam, while pigs were one of those things that the Yellow River populations domesticated then spread to the Yangtze populations before the Yangtze people spread further south into Vietnam. It's now 2026, but Vietnam continues to copy everything from China. Just look at the current designs of the ao dai they wear; they stole the button design from Chinese clothing... And also the Vietnamese cuisine that imitates Chinese cuisine today :"thịt kho tàu", "cơm chiên dương châu", "xíu mại", "lạp xưởng", "xì dầu", "hoành thánh", "há cảo", "quẩy", "bạc xỉu", "phá lấu", "dầu hào"... In their cuisine, they use dishes from China such as "hoành thánh", "cơm chiên dương châu", "xíu mại", "lạp xưởng"..., but I believe that in the future they will continue to consider them as their own, just they are now claiming everything about China as their own. And their entire musical genre, which they call "Nhạc hoa lời Việt" is a genre that steals Chinese music. Glutinous Rice Balls (Tang Yuan). A warm, delicious and sweet Chinese dessert soup with chewy glutinous rice balls. Tang yuan originated in China, with roots dating back to the Song Dynasty, and is a staple for the Lantern Festival and Winter Solstice, symbolizing family unity. While it originated in China, similar glutinous rice treats have developed independently or been influenced by regional culinary traditions, resulting in various, unique Asian variations. Significance: It is a symbolic food, eaten during the Winter Solstice (Dongzhi) and the Lantern Festival