Nem nuong, charcoal-grilled pork most often eaten with herbs as a component of a rice-paper roll, from Broadard Chateau. Jonathan Gold writes that the Little Saigon restaurant has the best nem nuong this side of a Vietnamese grandma. (Mark Boster / Los Angeles Times)
Banh khot are crisp little cup-shaped pancakes made from a coconut-sweetened batter, each holding a shrimp, ready to be wrapped in a scrap of lettuce leaf and dipped into garlicky fish sauce. (Mark Boster / Los Angeles Times)
The Brodard Chateau vermicelli comes with charbroiled shrimp, barbecued pork, chicken, sugar cane shrimp paste and egg rolls over thin noodles. It’s served with Asian greens and lime fish sauce. (Mark Boster / Los Angeles Times)
The sea bass curry is grilled fresh fish over grilled eggplant and king oyster mushrooms in a yellow curry sauce. It’s served with French baguette. (Mark Boster / Los Angeles Times)
The Hanoi-style smoked pork noodles come with barbecued pork and grilled pork patties in lime chili fish sauce. the pot is garnished with pickled vegetables. (Mark Boster / Los Angeles Times)
Brodard Chateau is primarily a central Vietnamese restaurant that serves interpretations of central-style dishes, such as the sauteed clams served with rice, sesame-studded rice crackers and shredded elephant-ear stem. (Mark Boster / Los Angeles Times)
Brodard Chateau, in a former Garden Grove mansion, is perhaps Little Saigon’s fanciest restaurant. (Mark Boster / Los Angeles Times)
The restaurant occupies a Victorian mansion that used to be home to the Pinnacle Peak steakhouse. (Mark Boster / Los Angeles Times)
Brodard Chateau manager Nhu White holds a plate of nem nuong. (Mark Boster / Los Angeles Times)
