After our order and a few minutes, a plate of sprouts, basil, chiles, and limes appeared. I liked where this was going.
We saw two Srirachi bottles on the table already. One was as it should be, and one had a dark brown sauce inside. A quick question revealed it to contain Hoi Sin sauce, a thick, sweet soy derivative. There was also soy and fish sauce.
My comment on the Chez post was:
"The foodie buddy was slightly confused by menu organization and asked if one item was an appetizer. It consisted of broken rice (not crunchy, but texturally 'crunchier' than your average short grain) with shredded pork skin and bbq pork, and some awesome lightly pickled cauliflower, carrots and cabbage.
Waitress provided a vigorous head shake and 'no, it is not.'
Beef Balls - flat, oblong shaped meat things with a texture akin to, to, to...well, not a ground meat meatball. More like a pressed meat shawarma.
Water to drink and those two NOT-appetizer items ran me about $16."
These folks are clearly proud of their restaurant; love answering questions; and know what they're about when cooking traditional Vietnamese food.