Meet Rob Lam, a Vietnamese-born chef making his mark with authentic cuisine from his homeland at the new kid on the block Lily at 225 Clement St. in San Francisco’s Inner Richmond.
For much of his 25-plus year career, Rob has cooked all manner of world cuisines. At Butterfly in San Francisco for 17 years it was Asian fusion, at Perle in Oakland (still serving food to go) it's French.
Always willing to learn new things and be "uncomfortable," Lily brings Rob home to the cuisine from his native Vietnam. The two sisters Lily and Lucy Lieu behind Lily have been steering him toward authentic Vietnamese dishes. What is that?
Rice in many forms from steamed to sticky along with noodles and porridge, that happy combo of sweet and (at times) seriously spicy, fresh herb garnishing, tropical fruits and every type of protein: beef, fish, pork & poultry. Of course, many dishes come with fish sauce and other nose-hair burning sauces that are all part of the Lily experience. Lam is serious about being truly authentic, but he is also playful and utilizes the best ingredients available for this elevated approach.
That’s the game changer and why the word is getting out.
I ordered half the Lily menu during a recent visit. The fried-chicken is crispy, crunchy, moist and succulent perfection. The duck confit spring rolls with nostril-flaring mustard sauce are a must. From the Banh-mi (French dip pho bo - WOW) to the bowls (shaking beef salad - HEAVEN) of yummy goodness it’s all incredibly tasty. Though dishes are familiar Lam’s take makes each one more of an adventure: an extra kick of spice, a brush of herbs, a whisper of sweet and always a surprise.
"We are just getting warmed up - the entree dishes to come will blow you away when indoor dining resumes," Chef Lam said. I don’t doubt it.
While ordering food to go, save some space for a sweet ending and the bangin’ Vietnamese yoghurt shakes, stacked to the gills with exotic fruit and yoghurt, no spice just all things sweet n’ nice. Go on and treat yourself to some of the best Vietnamese cuisine in San Francisco. You won’t be disappointed.
Lily
225 Clement St., San Francisco
Wednesday-Sunday
11 a.m. - 3 p.m.
5 p.m. - 8 p.m.
Chef Rob kindly shared his Smoked Salmon Strawberry salad roll.
It’s a work of art and a Vietnamese party on your palate.
Smoked Salmon Strawberry Salad Rolls (yields 6-8 rolls)
- 1 pk Banh Trang/Rice Paper Wrappers 8-12 inch
- 6 oz Strawberry, sliced into medallions
- 6 oz Smoked Salmon, sliced
- 6 oz Cucumber, matchstick
- 8 oz Vermicelli Rice Noodles, cooked, blanched and chilled
- ½ bu Cilantro, picked and cleaned
- ½ bu Mint or Thai Basil, picked and cleaned
Method:
1. Set aside all pre prepped ingredients for the roll.
2. Get a large mixing bowl and fill with water.
3. Working with one rice paper at a time, dip in the water and submerge quickly. Rinse off water on both sides of the rice paper and lay onto a flat surface. It is easier to do this on marble or stainless steel. Something that won’t soak up the water from the rice paper.
4. Once malleable, and working from the center of the rice paper, start stuffing.
5. Add a couple of slices salmon.
6. Top with a few slices of Strawberry.
7. Cucumbers.
8. Herbs.
9. Noodles.
10. Tuck and roll like a burrito or egg roll.
11. Cover with plastic wrap. Leave at room temperature or serve immediately with sauce.
For the sauce:
- 3 oz Fish Sauce
- 3 oz Water
- 3 oz Lime juice or white vinegar
- 3 oz Sugar
- 1 oz Garlic and Ginger, minced
- 1 oz Sriracha
Method:
1. Combine all ingredients and mix well.
2. Adjust spice level and salt levels by either adding more water or fish sauce to the mix.
3. Adjust it to your taste.
Serve:
- Slice strawberry rolls into medallions or leave whole.
- Pour individual sauces, dip and enjoy.
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