Lunch at Thanh’s Satisfies (Business Lunch)

Thanh’s Restaurant, 115 N. Dixieland, Suite #6, Rogers

After a bite of the Cha’ Gio’ at Thanh’s Restaurant in Rogers, our two reviewers had to hold back to keep from belting out the Robin Williams one-liner: “Gooooood morning, Vietnaaaaam!”

The authentic Vietnamese Cuisine was some of the best Asian fare we’ve had in Northwest Arkansas. The Cha’ Gio’, or Vietnamese egg rolls ($2 for two), are by far the lightest and yummiest we’ve ever sampled anywhere. What sets them apart from traditional Chinese egg rolls is a smooth pork stuffing and a sinful saucer of olive oil for dipping.

Thanh’s is cleaner than a hospital, and the service is faster than a Saigon moped.

We were also pretty jazzed about the delicious Mi’ Nuoc Ga’, or egg noodle soup with chicken ($5). It came with long noodles and Vietnamese-spiced broth that would sooth even the scratchiest winter throat. If regular chicken noodle soup is “Jewish penicillin,” this invigorating concoction ought to be called a Buddhist B-12 shot.

It came with a side dish of white bean sprouts and other tasty foliage. There were a few small pepper slices that squished and burned like a square of Freshen-up gum squirting Tabasco. We enjoy hot and spicy, but “holy Ho Chi Minh, Batman,” this stuff was nuclear.

We were told that none of the entrées is particularly spicy, so we went for “filling” and our favorite meats.

The female reviewer had Com Chien Thit Bo’, or fried rice with beef ($5.25). Tiny lady peas and carrots were mixed in with the rice, and alternate versions come with shrimp, chicken or pork. She called the rice “tasty and light” and said overall the beef was good. She was almost as impressed with it as she was the egg rolls.

Our male reviewer got a belly full with the Com T’am Bi Suong Cha’, or rice with shredded pork skin, charcoal broiled pork chop and egg omelet ($5.50). The shredded pork skin brick tasted and looked like pork meatloaf. He called it “a real treat,” crediting the onions and Vietnamese spices for its flavor. The chop was basted with a light red sauce similar to what comes on traditional Chinese hot wings, only milder.

Our iced teas were served with lime slices, and there was an array of interesting Vietnamese drinks we hope to try on a future visit. The other $1 elixirs included Rau Ma’, or pennywort drink; Sua Dau Nanh, or soybean with ice; Sinh To Dau, or Vietnamese strawberry smoothie; and Soda Sua Hot Ga’, or soda and egg yoke with condensed milk.

Next time we’ll try the Pho Dac Biet, or rice noodle with well-done flank, brisket, soft tendon and tripe ($6).