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Pagolac in Westminster is a Vietnamese restaurant. The seven courses of beef at Pagolac goes like this: The first will be a fondue, in which you’ll swirl slices of beef in a simmering bowl of a vinegary broth. The next four will come on the same plate: ground beef stogies swaddled in peppery la lot leaves; rolled pieces of grilled tenderloin with a slender sliver of ginger tucked inside; steamed spheres of soft ground beef packed with mushrooms, peas and bean thread noodle that’s eaten with a shrimp chip; and finally, round meatballs wrapped and broiled in self-basting caul fat, which were perhaps the best morsels of them all. Then there’s the final two courses—a brisk salad of lettuce with thin slices of beef and onions dressed in Italian, and then a refreshing bowl of rice soup with bits of ground beef and ginger.