Chef Elaine marinates and gently cooks her chicken for maximum tenderness, then finishes it with a savory soy glaze for added depth and richness. Sliced and served over fragrant jasmine rice, the dish is paired with a vibrant ginger scallion sauce that brings salty warmth and aromatic lift to every bite. Acid-kissed carrots and daikon add a refreshing contrast, balancing the richness and rounding out this comforting, flavor-packed meal.
The chicken was unseasoned bland without a drop of spice or soy for that matter, couldn’t eat a single piece. I don’t know if it was a mistake but absolutely terrible
Elijah · 04/19/26
Maria · 04/18/26
chicken and rice were both dry
Yiyi · 04/18/26
Paul · 04/17/26
The sauce was really good and tasty. The chicken I received doesn’t look like the one in the picture. Chicken and rice were very dry.
Maricris · 04/17/26
Chicken and rice is too dry this time.
Daniel · 04/17/26
rice is overcooked, the chicken was a bit dry and the sauce wasn't as oily as it needed to be to coat it all well
Riley · 04/17/26
Philip · 04/16/26
Portion of chicken received is maybe half of what is shown in the picture. Chicken was dry and chalky (which is shocking considering it was dark meat) and rice was also dry and hard.
Manfred · 04/16/26
Chicken was really game-y/slimey
Christina · 04/15/26
Really yummy! I wish there was a way to heat up the entire meal instead of just part of it, though
Feather · 04/15/26
The sauce is amazing. I would get this meal for that sauce alone! The chicken was tender and the pickled carrots and Dikon add a nice flavor
Elaine Phuong, co-owner of Nong Lá Cafe across West Los Angeles, is a first-generation Chinese-Vietnamese immigrant whose cooking is shaped by watching her mother prepare the meals she grew up eating. Those early lessons—rooted in balance and simplicity—now guide the Vietnamese-Chinese dishes she creates, resulting in food that feels familiar, comforting, and easy to enjoy—food you can return to day after day