Today I met up with my friend at one of her favourite restaurants in Richmond. She frequents it enough to have the staff recognize her. Which is telling, in terms of her thoughts on the place.

I was excited to dine with her today, but getting into the restaurant would be difficult. Their free parking lot out back was poorly designed. It had small stalls that was impossible to get in to, if the stalls to its front and its right were occupied. Though through sheer luck we both managed to find a spot. Typically they are busy, but this Wednesday they were especially slow, which meant empty parking stalls and any table of our choosing.

Lit in twinkle lights and striped with red panels, the restaurant it is easy to spot driving by. Inside, the decor is modern. Bleach wood furnishings to match the bar. Glowing orbs and patterned lamp shades offered romantic ambiance lighting. We were seated at a booth with decorative tiles embedded onto its table top.

When it came time to order, my guest selected all her favourite dishes to share, and none of them disappointed. We passed on the more common vermicelli and rice plates, and pho; and opted instead for dishes more unique to “Com”.

These were extra crispy “pork spring rolls”, cut in halves and served with fish sauce for dipping. Filled with carrot, taro, black mushrooms and glass noodles, it had a herbal flavour and great crunch.

The fried “Chicken wings” were one of my favourites. We had a choice between having them caramelized in fish sauce or prepared with butter and garlic. We had the latter and it was amazing, and everything that I want in a chicken wing. Crispy skin, juicy dark meat, flavour through to the bone, and a rub that you want to lick off your fingers when you are done.

The “Fish cake soup” is the one I will recommend coming all the way for. A flavourful clear broth seasoned with the unlikely, but delicious duo of dill and tamarind. And not that it needs anymore flavour, but the herbaceous fish ball, the squishy fish cake, stewed tomatoes, fresh chilli, fried garlic, and fresh green onion give it even more depth.

“Com’s” Vietnamese crepe is my guest’s favourite rendition of this egg based pancake. Theirs is filled with spiced pork, prawns, green onion, and plenty of bean sprouts. And it came with instructions. Our server recommended that we cut the whole pancake down to size with the knife and fork provide. And then taking those thick chunks, and wrapping them in lettuce, to be dipped into fish sauce. It was bland as is, but amazing with a full soak in punchy fish sauce. It citrus and tang balanced out the predominantly eggy crepe.

To drink my guest ordered a fruit juice cocktail from off the “Booze free” menu. The “Typhoon” was passion fruit, lime, mint, and ginger beer muddled.

I had the steeped “Ice Vietnamese coffee”. It came all assembled with vanilla and coconut cream mixed in, over ice. They also have it available with the more common place condense milk, but I thought I would give this rendition a shake. I still got the flavour of the coffee, but with a subtle coconut cream finish. Good, but next time I will order it with condense milk instead.

Would I come back? – Yes.
Would I line up for it? – No.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
If I allowed myself to visit restaurants I like often, this would be one on the list. (I don’t because I rather visit new places to learn and write about). I enjoyed everything and now want to come back to see how good everything else is. It is a little on the pricier side for Vietnamese food, but it is certainly worth it for the flavours you get, and the full satisfaction you leave with. I highly recommend this one. Don’t deny your cravings.

COM VIETNAMESE
7688 Alderbridge Way #120, Richmond, BC V6X 2A2
(604) 285-2654