News brief
Cultural Forum plans
Nelly, Ice-T concert
The EMU Cultural Forum is fi
nalizing its contract with an out
side promoter to bring hip-hop
stars Nelly and Ice-T to MacArthur
Court on Sunday, Feb. 24.
Cultural Forum members met
with promotion and fire marshal
representatives Tuesday to set the
framework for the final contract.
“It’s happening. We just need
the specifics,” Heritage Music co
ordinator Kurt Catlin said.
He added that the Cultural Fo
rum hopes to add an R&B act and
a local hip-hop act to the bill, cre
ating one of the biggest concerts
held in Mac Court.
Nelly styled his way onto many
“best new artists” lists in 2000
with his debut album, “Country
Grammar,” which spawned the
hits “Ride Wit Me,” and
the title track. The supposed one
time hustler helped put St. Louis
on the hip-hop map with the help
of his quick-tongued, sing-song
lyric style reminiscent of Bone
Thugs-N-Harmony.
Jeremy Lang
Believe people
who say they are abused.
Tell them it’s common —
they’re not alone,
it’s not their fault, there’s help,
they deserve a good life.
Learn about domestic violence —
battering is taking,
not losing, control.
Take action — call for help,
donate your time & money.
Call Womenspace for an action kit!
1-800-281-2800
APAN
IGHT
Ticket Price:
UO Students & Children $6.00
Adult $7.00
JAN 20,2002
6:30 Doors Open
7:00 Show Start
7:30 Event Start
9:00 Close
Presented by JAPANESE STUDENT ORGANIZATION
gladstone.uoregon.edu/~jso
c£>
I have to remember to
wheel over to Firestone
and use my Duck Buck
v coupon this term.
Get your Duck Buck coupon clipper
in the Oregon Daily Emerald
on Wednesday, January 16, 2002.
Adam Amato Emerald
Saigon Restaurant owner Lee Nguyn cooks Chicken Garlic for a waiting customer. “Everybody loves my food,” Nguyn said.
Homecooking from Vietnam
■Eugene’s Saigon Restaurant
offers customers a homey
atmosphere and a menu for
vegetarians and meat-eaters
By Arlene Juan
for the Emerald
Entering the door of Saigon
Restaurant, the smells of
cilantro, lemon grass and
lime waft through the air. On a
fairly quiet Monday evening,
neighborhood residents step into
this little eatery anticipating a
taste of authentic Vietnamese cui
sine.
As a recent addition to the in
tersection of East 19th Avenue
and Agate Street, the restaurant
offers a nearby escape from meat
and-potatoes and fast-food fare.
Since the restaurant’s opening
in August, business has been
steady with new and returning
customers, and the restaurant
continues to receive positive re
views from local residents, own
er Mung Bui said.
“We heard a lot of good things
about this place,” first-time visi
tors Wes Chang and his wife, Jus
tine Walsh, said. “So we came
down to try it.”
University student Minh Hoang
said Saigon Restaurant is “a wel
come change” from the other Viet
namese restaurant in town.
“It almost tastes like my mom’s
home cooking,” she said.
With artwork and the whisper
ing sounds of Vietnamese love
songs surrounding the dining
area, Vietnam seems close to
home. Seating about 100 people
indoors and 40 outdoors, the
restaurant offers a spacious, hom
ey atmosphere.
“We opened the restaurant be
cause we wanted to offer a new
eating experience to the Eugene
community,” Bui said of herself
and her husband, Lee, who cooks
Saigon’s fare.
For those who watch their di
ets, the use of oils, fats and meat
is minimal.
“Fresh, uncooked vegetables,
salads and rice are the heart of
Vietnamese meals,” Bui said.
The menu consists of a variety
of entrees for both vegetarians
and meat-eaters. The vegetarian
dishes vary from sauteed deep
purple eggplant drizzled in garlic
sauce with white tofu (Ca Tim
Xao Toi) to a mix of bell peppers,
“We opened the restaurant
because we wanted to offer
a new eating experience to
the Eugene community. ”
Mung Bui
Saigon Restaurant owner
mushrooms, onions and tofu
swimming in curry sauce (Ca-Ri
Chay Xao Dau Khuong).
Non-vegetarian dishes fall un
der the specialty categories of
“pho” (pronounced “fah”) noodle
soup, vermicelli dishes, family
style entrees and variations of
fried rice.
Customers Chang and Walsh
decided to try cold salad rolls as
an appetizer. Known as Goi
Cuon, they are translucent rice
papers wrapped around crunchy
lettuce, bean sprouts, rice noo
dles, steamed shrimp and slivers
of pork. They come with a warm
locate 1461 E,l9thAvfc
Hours: 11 a.m.-9 p.m. Sunday
through Thursday, and 11 a.m.
10:30 p.m. Friday and Saturday
Reservations: Mot neces
accepted; call 302-1277
dipping sauce.made of peanut „
butter, fish sauce, rice vinegar
and drops of coconut milk.
Forthe principal meal, both or
dered the traditional Vietnamese
bowl of pho noodle soup, which
arrives steaming and accompa
nied with a platter of fresh lime,
jalapeno, cilantro and bean
sprouts.
Bui said these ingredients play
the same role in Vietnamese cui
sine as salt and pepper in Ameri
can culture.
Chang and his wife, who are
new to the area from San Francis
co, said “nothing compares to the
food in San Francisco, but this
comes close.”
Arlene Juan is a freelance reporter for the
Oregon Daily Emerald.