It isn’t the first time this has happened, but last Friday, due to a lack of recognition involving foreign words, my hunt for new tastes led me to a restaurant that I’d already visited. My first experience at Com Tam Tran Quy Cap wasn’t especially good, and if we had more time, I would have rerouted to a different restaurant, but we stayed, and ended up enjoying copious amounts of pork.

Com Tma Tran Quy Cap has been on the Little Saigon scene for 16 years, specializing in com tam (broken rice). We piled our plate with too-chewy cha gio, sweet slices of Vietnamese sausage and marinated sheets of BBQ pork, but it was the Bun Cha Ha Noi ($7.50) that left the best impression. Was this as good as the bowl of bun cha that I ate at Bun Cha Hang Manh in Ha Noi? No, but it’s still easy to enjoy caramelized slices of BBQ pork and ruddy pork patties that are submerged in a tangy broth that’s redolent of fish sauce. The bun cha came with sheets of crunchy pickled daikon and carrot, rice vermicelli and a plate of lettuce and herbs. Maybe momentary confusion isn’t such a bad thing after all.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.