Cheng Heng

Rating:

At this modest, family-owned cafe, the menu is full of appealing dishes suffused with fresh lime, mint, roasted peanuts, coconut, peppers or all of the above. Spicing can be pleasantly hot without veering into overpowering and prices are very reasonable. Picture menus make ordering easy. All meals here should be required to start with the plear salad, a pretty toss of green peppers, radishes, bean sprouts, mint leaves and beef sauteed in lime juice. Or the Bahn Xiung, an irresistible medley of textures and flavors, made with vermicelli noodles, stir-fried beef, egg rolls, lettuce, carrots, cucumbers, bean sprouts, mint and coconut. The amazing spring rolls, jammed with pork, shrimp, mint, basil and rice noodles, are worth the drive across town. Soups - made with rice, egg or fun noodles - are pretty special, and bargain priced. Try the Kor Koo noodle soup, a big and aromatic bowl of noodles and chopped beef tenderloin. The Cambodian curry noodle soup could have more curry kick, but it does have plenty of chicken, carrots, onions - and enough noodles to make you wonder if you're eating at Buca di Beppo, the Italian chain noted for its monster portions. Cheng Heng's spotless dining room is presided over by owners Kunrath and Kevin Lam, two of the friendliest folks on University.