Tag: Happy Hour

Restaurant Review: Fish Sauce Happy Hour

Fish Sauce in Portland | Serious Crust by Annie Fassler

Fish Sauce in Portland | Serious Crust by Annie Fassler
Fish Sauce in Portland | Serious Crust by Annie Fassler

This week, Jonah and I were itching for happy hour. The sun was shining, and we both had finished up a day’s work by 5 o’clock. Because we both have a passion for any kind of Asian food, we decided to go to Fish Sauce, a little Vietnamese restaurant on a quiet corner in NW Portland. We had been once before a long time ago, and quite enjoyed ourselves. So I met Jonah there, and was pleasantly surprised to find that they have a lovely patio where we could sit outside.

Fish Sauce in Portland | Serious Crust by Annie Fassler

Fish Sauce in Portland | Serious Crust by Annie Fassler
Fish Sauce in Portland | Serious Crust by Annie Fassler

First we ordered drinks: Jonah started with an IPA, while I went the cocktail route with the Bangkok Dangerous, made with rye, thai tea, lemon, and demerera sugar. Because we were so hungry, we immediately ordered the crispy pork roll, which was fairly standard Vietnamese fare.

After that we ordered some grilled mussels, topped with coconut milk, toasted coconut, and peanuts, which were pretty unique and very good. We also ordered the grilled romaine with dressing and grilled tofu. I liked this dish – it was crunchy and refreshing – but I do wish there had been a little more dressing. Next up were some fantastic chicken wings (which were eaten so quickly that I couldn’t nab a picture). They were crispy and not drenched in sauce, while still being a little bit sticky and sweet.

After those small plates, we were still a little hungry so we decided to order the Bún, a big bowl of vermicelli noodles with lettuce, cucumber, pickled daikon and carrots, mint, topped with a crispy roll, grilled shrimp, grilled beef, and of course there was a little bowl of sauce to pour over the whole dish. This dish was light, sweet, crunchy, and fresh, and is one of our favorite things to order since our trip to Vietnam last year.

The service at Fish Sauce was extremely friendly, and I love both the patio and the long communal table inside. This place feels like a great combination of a neighborhood spot, a best kept secret, and a tasty hip Portland restaurant.

Rhubarb Bourbon Sour

Rhubarb Bourbon Sour // Serious Crust by Annie Fassler

Sometimes you have a week that is hard, but also totally reviving. The beginning of last week was tough, but things quickly got better: good food was made and fun was had and cocktails were made. And an old friend from college came to visit, which always is exciting and soothing at the same time. Isn’t it nice when people who knew you when (“when” being just a few years ago in this case, but still) can kind of ground you and make everything seem ok? That happened. It was nice.

But before she came to visit, and before there was weekend and all that, there was this cocktail. I had finished the actual rhubarb from the dessert I made for Passover, but I had a bunch of this sour syrup left over. And I had bought a bottle of Bulleit bourbon. So, you know, rhubarb bourbon sour time it is. With a little research and a little improv, Jonah and I whipped up this drink. If you don’t have sour rhubarb syrup laying around, you can make it pretty easily by following a rhubarb simple syrup recipe like this one or this one, but I would cut the sugar so that the tang of the rhubarb can really shine.

Rhubarb Bourbon Sour

Makes 1 cocktail


1 shot (1.5 oz) bourbon
juice from 1/2 lemon
1 tsp powdered sugar (or half a shot of simple syrup) – Note: if you are making rhubarb simple syrup from one of the recipes above, you can nix this sweetener part, or add it to taste.
1/2 shot rhubarb syrup
1 egg white


Combine all ingredients in a shaker without ice, shake for about 10 seconds. Add ice, shake thoroughly. Pour into glass. Sip and enjoy. Yeah, it’s that easy.