The uncommon cha tom Trieu Chau ("Dad's" Chaozhou shrimp rolls, $10) are akin to those served at Bo Ky; in addition to diced shrimp and a tofu paper wrap, the Falansai rendition employs mushrooms and jicama. The more familiar cha gio (imperial rolls, $9) rely on rice paper, which is wrapped around ground pork, carrots, glass vermicelli, and mushrooms.
Also shown: goi cuon (fresh spring rolls, $8); goi du du (green papaya salad, $8); shaking beef (bo luc lac, $22); ca tim xao (sauteed eggplant, $11); ca kho to (clay pot catfish, $15). Our party paid a call not long after the opening of this Vietnamese restaurant, and some dishes were not at their sprightliest. Others, like the catfish, may be subject to tweaking; though the filets were firm and fresh, the well-flavored braising liquid was very thin to my taste. But in this instance thick or thin is a matter of style; there are many ways to make ca kho to. As for the choice of fish, I understand that snakehead suits this dish very well, too.
112 Harrison Pl. (at Porter Ave.), Bushwick, Brooklyn