New trends in Little Saigon
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New trends in Little Saigon

When it comes to Vietnamese cuisine, “people’s expectations are different now,” says Cecilia Le, a former financial analyst who owns 6-month-old Le V Cuisine in Fountain Valley. A wall of wines bisects Le V’s bistro-Moderne dining room. (Lori Shepler / Los Angeles Times)
Seafood pasta is among of the Vietnamese and fusion dishes at Le V Cuisine. (Lori Shepler / Los Angeles Times)
In Westminster, Quan Hop, with its vaguely earthy look, attracts a diverse crowd. The place sparkles, and the flavors of its pan-regional food create new devotees for the cuisine every day. (Lori Shepler / Los Angeles Times)
Banh it ram, featured on the menu at Quan Hop restaurant in Westminster. (Lori Shepler / Los Angeles Times)
Quan Hop offers stylish pan-regional dishes such as gio mit chay, a salad of jackfruit, tofu and mushrooms. (Lori Shepler / Los Angeles Times)
A bowl of Pho Hop soup at Quan Hop restaurant. Bon Ton, the family spokesman for the restaurant and its parent, Quan Hy, says he wants to feel proud when introducing his mother’s refined, central-style Vietnamese dishes to American friends. (Lori Shepler / Los Angeles Times)