Like any good ethnic restaurant, Quán Kiên Giang has a near inscrutable menu; one that helpfully offers color photos embedded in the plastic-coated, spiral-bound menu. Here you'll note spring rolls as plump and virile as kielbasa; stir-fried Alaskan crab, red and bulbous; pinwheels of stir-fried frog legs dipped in fish sauce; and catfish steaks in a clay pot. On the table you'll see the pho ensemble. Pho, the traditional Vietnamese beef rice noodle soup, is served with a plate of vibrant multi-leafed stalks of basil, crisp bean sprouts, thin slices of jalapeño and half a lime, plump and dripping. Its broth is rich, the beef as thin and puckered as seersucker, the noodles separate and tender. Squirt bottles of sriracha, chili sauce and hoisin sauce saddle up for more intensity. Charred beef is served over tender rice noodle cakes hugging a mound of mint leaves topped with slivered carrot, cucumber and jicama. Ladle the strong fish sauce condiment over all of it and watch the rice drink it in as it adds an extracted fishmonger fume and tangy bite. In the dining room you'll see streamers and a mirror ball hovering over high-backed chairs upholstered in patterned bordello red. Their motto: "In order to respond affection and enthusiastic support from you, we have been using up ability, 5-year experience to serve you with satisfied and delicious meals." Because ultimately, a meal that isn't satisfied isn't worth the plate it is written on.