99% Food, 1% Skin



The romantic yet rustic décor at Stateside was soothing.

Menu was not big, composing of some traditional Vietnamese dishes, and others, fusion of French Vietnamese.

Special of the night was the pomelo Dungeness crab salad.


Lumps of sweet Dungeness crab meat mixed with mint, fresh ginger, and grassy pea shoots, very refreshing and with the different herbs and spices dancing in the mouth; sweet, sour and salt tastes were all taken care of.

I was most interested in the cumin pork ribs.


The ribs came out much lighter in cumin flavor than expected.

Chili flakes were really spicy and large, and they stuck in my teeth; the meat was exceptionally tender.

My friend recommended the Master stock crispy chicken and the Bun Cha Hanoi with pork patties and belly and fried roll.


Chicken was moist, tender and crispy outside; yet the star was the rice!

What looked like an ordinary bowl of white rice was actually lightly chicken flavored — reminded me of Hainen chicken rice, but muted; still pleasantly savory and delicious, I wish it had a stronger chicken flavor.

The Bun came in 3 parts for us, noodle, fried roll and meat.

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Noodle was warm with fresh herbs; pork balls had good flavor but was not bouncy but soft, and pork belly were thinly sliced.

The roll had interesting flavor that I could not pin point, nor had a strong feeling about; at the least it was crispy.

Dishes we ordered were more traditional than fusion, which included a duck leg l’orange and sardines escabeche.

Stateside was fairly pricy, with Bun being $19, chicken and rice at $18, and the ribs were $13 for a few pieces.

Comparing getting a Bun for under $9 in a regular Vietnamese restaurants, I honestly did not see enough of a quality jump to command double in price; at the same time, I am not writing them off yet, I will return to try their fusion dishes and desserts before my final verdict.

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