Food generally is ready within 10 minutes of ordering. The sandwiches come with a bag of “seafood air” chips (composed of dried salted shrimp and tapioca powder). Those options (or lemon grass beef or lemon grass chicken) can be complemented with pickled carrots, daikon, cilantro, onion, jalapeno, cucumber and a house-made aioli, on a baguette made with rice flour (to achieve the classic soft interior of banh mi bread). Chunks and strips of sweetly savory pork belly are the classic choice for carnivores, while the meatless medley offers an unconventional blend of three palatable faux meats. The banh mi is a more wardrobe-friendly option. Use the implements to toss together the solid components in the bowl, then hoist an unruly portion toward your mouth as quickly as possible.
#SPRIG AND SPROUT HOW TO#
The walls may teach you how to assemble your pho, but if eating it proves challenging, do as Hoang demonstrated for a customer: Place both chopsticks in one hand and a spoon in the other.
“Finish the job” with a sprig of Thai basil and/or bean sprouts for “color, crunch and an extra pop of flavor.”
#SPRIG AND SPROUT DOWNLOAD#
Download Sprig and Sprout and enjoy it on your iPhone, iPad.
Small restaurants like us are doing everything we can. Read reviews, compare customer ratings, see screenshots, and learn more about Sprig and Sprout. It’s impossible to predict when our lives will return to normal, or what our new normal will be. As we all know Covid19 has swept the globe like a black cloud and we are all weathering its effect. Then you “piece it together” with fresh lime juice and/or sweet or spicy sauce. Marc Farmer is organizing this fundraiser. Personalizing your pho begins with a sip of broth to “assess the scene,” according to the handy wall guides. “We put a lot of love and hours into each pot,” says Hoang. The broth is simmered overnight with cinnamon, cloves, coriander, fennel and star anise. This is a pho as comforting as chicken soup, albeit more of an olfactory experience. Hoang recommends a combination of lean brisket and flank steak. We are looking for team Members that are responsible. The soup is a house-made beef broth with transparent rice noodles, cilantro, scallions, sweet onions and your choice of meat. We are Sprig and Sprout, a fast casual Vietnamese restaurant located in Glover Park in Washington DC. In the likely event you’ve ordered pho, you’ll find the namesake sprigs and sprouts among the many sidekicks on your tray. You can follow clear lessons to master pronunciation of the pho (“fuh”) soup ($9.50) and banh mi (“ben mee”) sandwich ($4.50), then order confidently and prepare for action. She’s the one who has written the hows, whys and wherefores of Vietnamese food in an effort to demystify the cuisine. The owners, Marc Farmer and Jennifer Hoang, are engaged to be married. When your eyes shift to the decor, you’ll find a set of cheeky user’s guides posted on the citrus-inspired wallpaper. If, as management recommends, you choose to play with your food, you can rotate the rolls and see what’s inside. I'm happy with this addition to the neighborhood as it provides a nice, fresh option for lunch or dinner, and the space is as open and warm as the owners and staff.Transparency is a recurring theme at Sprig & Sprout, the month-old Vietnamese cafe in Glover Park.įor starters, there are the see-through soft rice wrappers that envelop the shrimp summer rolls ($3.99) and the off-menu vegetarian rolls with pan-fried tofu ($3.99). They apparently have a strong beer list, which is unusual for a Vietnamese place, and one day, when I have a bit more time to kill for dinner, I'll work through their beer list (has some favorites from Bell's, for example). Packed with really fresh veggies and a healthy dose of mint, the dish's refreshing coolness cuts through DC's classic humidity. Chilled rice noodles serve as the base for this crisp, fresh salad of basil, bean sprouts, pickled carrot and daikon, shredded lettuce, cucumbers and peanuts.
The beef is flavorful, the noodles nicely al dente, and most importantly, the broth is satisfying and lacks that cloying aftertaste the broth at cheap pho joints has.Īdditionally, their vermicelli has become my go-to summer dish. The pho here is what I would characterize as pretty good in a pinch if I don't have time/the desire to go to Pho Viet or somewhere in the burbs. strip of restaurants, and actually is putting out some pretty quality bowls of pho and vermicelli. S&S is a fine addition to the Wisconsin Ave. I couldn't find a thread for Sprig & Sprout up here in Glover Park, but I think it warrants one.
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