It is hard to tell what embraces you first as you walk into Sprouts - A Vietnamese Eatery, the tantalizing aroma of the fresh traditional spices and ingredients being prepped for the patrons who often begin lining up before opening each day, or the warm welcome of owner, chef and "lead greeter" Duong (Dee-YUNG) Morris.The Bee's visit were greeted by name with a boisterous welcome or warm hug from the owner. By 2 pm that day, Ms Morris and her staff of three had already served more than 100 dishes - typical traffic, she said, as more and more residents discover her eatery tucked just off the main strip of businesses a block from the Greenwood Avenue shopping district.Sprouts Facebook site, or sproutsvietnam.com to peruse the menu. For takeout orders, call 203-826-7310.

The eatery offers takeout counter service, or opt to eat-in at one of the half-dozen simple tables lining the cozy interior, within sight of the former Bethel train station at 6B Elizabeth Street.

During a recent visit, Ms Morris revealed that she had lived in Vietnam until she was 25 years old, where she cooked for family and friends, and eventually went to culinary school in Ho Chi Minh City. When she married and came to the US a decade ago, she continued cooking for friends and family, employing a personalized style she adapted to the American palette, but which is still rooted in Vietnamese tradition.

According to Ms Morris, despite the many patrons who flock into Sprouts to enjoy the fried and fresh spring roll appetizers or sprouts salad, it is her half or full-size Banh Mi sandwich ($4.50-$8.50) that keeps patrons coming back, sometimes several days a week.

The crusty French bread is stuffed with pickled carrots, fresh cucumber, cilantro, mayo, her own Sprouts sauce and a choice of grilled chicken, pork, beef, or tofu. The beef Banh Mi she served up conjured a scrumptious medley of tastes and textures as the sauce - a combination of onion, pineapple, tomato, and soy - complemented the tender slices of grilled beef.

A side dish of piping hot beef noodle Pho soup ($8 or $9.50) was equally satisfying and loaded with sliced beef and vermicelli noodles offset with just the right balance of onions and spices. Those just discovering the hot culinary pleasure that is Sriracha sauce may be interested to know it was first created as an ingredient for this dish, according to the Sprouts menu.

And the spring roll samples could be a meal all by themselves.

The hot fried crispy spring roll (two for $4) provided chunks of pork and carrots in every bite, along with a tangy sweet and sour dipping sauce, while the cold gluten-free spring roll ($4.50-$5) was crispy and zesty with shrimp, organic lettuce, mint, rice and noodles ready for dipping into the separate hoisin peanut paste to add a sticky, sweet edge.

Sprouts also offers cold gluten-free noodle dishes ($6.50-$8.50) with fresh herbs, cucumber, bean sprouts, lettuce, peanuts, and sesame seeds tossed in a tangy lime sauce with or without protein. Enjoy a hot or iced tea, or selection of soft beverages including Vietnamese drinks, and finish off with a ginger cookie from Daily Fare bakery or another traditional dessert featuring sticky sesame rice and mango.

The $5 kids dish includes grilled chicken in either a peanut or sweet and sour sauce with rice and veggie slices, and special traditional rice dishes are prepared and featured weekly.

During a quick break from the counter, Ms Morris discussed her travels from Vietnam to Malaysia, and her transition to American life when she relocated and set her sights on a nursing career. But after several years of school, she said, "The kitchen kept calling me."

Most of the patrons arriving on the day of

"I love meeting people and becoming friends," she said of her growing list of patrons. "And I love watching them enjoy our food - because I know what they are eating is fresh and healthy, because we make it that way every day."

The restaurant is open Tuesday-Saturday from 11 am to 8 pm.

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