Duck leg noodles at Hai Ky Mi Gia - Still as good as ever [San Francisco]
For lunch on Thursday, I stopped by Hai Ky Mi Gia in the Tenderloin, a favorite of mine from my previous stint in SF. I am happy to report that it's just as good as ever.
After being seated, I was brought a glass of warm, fragrant jasmine tea, and a small dish of lightly pickled cucumbers and carrots. I ordered the duck leg noodles - dry version (with soup on the side) with the wide noodles. My dish took about five minutes to prepare, and was just as delicious as I remembered. The large, dark brown, braised duck leg rested on top of the noodles, and the plate was garnished with cilantro. I cut up the duck leg, removing pieces of meat and then eating what remained off the bone. I added some of the broth to the noodles - not too much, just enough to get a bit more moisture, then mixed it up. Meanwhile, I made a little dipping sauce of fish sauce and vinegar (which are on the table - ask if you don't see them) and dipped the pieces of duck meat into the sauce. The noodles were rich and flavorful thanks to the duck drippings and broth. Near the end, once most noodles were gone, I added the rest of the liquid into my main bowl, to add a bit more flavorful to the otherwise plain (but very good) broth. A great, cheap lunch.
There are some other great items on this menu (I remember really liking the fried fish cakes) but I find it hard to order anything else when I'm there.