Phuc Yea! Vietnamese Pop-Up Restaurant Debuts September 8

Tired of stalking food trucks but always ready to jump on the next big thing? Focus your attention, then, on Phuc Yea! (cheekily named, yet pronounced [fook – yey’]), Miami's first official pop up restaurant by ex Blue pianist/blogger Anièce Meinhold, ex Blue Piano chef Cesar Zapata and Eater Miami's one or two-time Food Truck Guy, Daniel Treiman. Phuc Yea!, they tell us, is a progressive rendition of Southeast Asian cuisine, which will magically appear next month in the Crown Bistro,19 SE 2nd Avenue in the northwest corridor of the Ingraham Building, from early September until November 2011 serving dinner only from 5:30 pm until 10:30pm, Tuesday through Saturday, and will be closed Sunday – Monday.

It will offer "a modern interpretation of traditional Vietnamese cuisine that highlights dishes from the southern region of Vietnam, emphasizes high quality ingredients, and employs high-end technique." As for the name, "The word “Phuc” has a number of definitions in Vietnamese. Between “lucky,” “prosperity,” “happiness,” and “fortune,” all of the words seemed appropriate in defining the Phuc Yea! Cru’s goals as well as their current state of mind. What do you say? Phuc Yea!" 'nuff said. [EaterWire]

Menu categories are broken down into “1 – m?t,” “2 – hai” and “3 – ba”, representing the size of the plates in that section.

The “1 – m?t” section includes a selection of fresh and fried “rolls” wrapped in moistened rice paper with various fillings, such as “Cha Gio” (imperial rolls, pork, crab, shrimp, glass noodles, $6) and “Bo Bia” (pork sausage, dried shrimp, jicama, herbs, $6) as well as other street food inspirations and various versions of the ubiquitous “Banh Mi” sandwich.

“2 – hai” will focus on appetizers meant for sharing such as “Ca Com Chien Don” (“fish ‘n chips,” crispy smelts, jalapenos, lemon aioli, $12), “Heo Xao Chua Ngot” (sweet ‘n sour chicharrones, crispy pork belly, pineapples, pickled onions, red bell peppers, $9), “Suon Heo Rim” (Vietnamese caramelized riblets, $8.5), “Goi Du Du” (green papaya salad, roasted pork, cherry tomatoes, roasted peanuts, shrimp chips, $10) and “So Hap Xa” (spicy steamed mussels, lemon grass, beer, herb butter, chiles, crusty bread, $10.5) Daily specials will also make their rounds including items such as “Indochine Pork Rillettes,” “Salt ‘n Pepper Squid,” and “Crispy Fish Salad.”

The “3 – ba” section offers larger dishes inspired by the lettuce wrap. Expertly roasted proteins like “5 Spice Pork Belly,” “Crispy Duck Confit,” and “BBQ Brisket” star all wrapped up in vibrantly fresh herbs, homemade pickles and crisp greens. “Mama’s Wonton Soup” will also make an appearance on the menu. The soup comes with egg noodles, char sui pork, shrimp balls and baby bok choy. Menu items will be affordably priced with “m?t” and “hai” items ranging from $5 - $18 and “ba” items ranging from $11 - $28.