Source: Out the Door, 2232 Bush (at Fillmore)
Breakdown: This is two dishes in one: a tangle of cold pork and pork skin sanded with toasted rice powder, served with a wedge of cold pork cake (the "quiche," in menuspeak), a mass of even more pork gilded with bright-yellow duck egg yolk. You eat both with mouthfuls of rice, dipped into nuoc cham.
Backstory: "In Vietnam, that's a classic pork rind dish, a classic street food dish in the south. In the south they have this thing with broken rice, pork mixed with roasted rice powder. It's like eating sand. Actually, calling the chá truong vit 'quiche' is kind of a misnomer. The Vietnamese call it cake, noodle cake. It has mung bean noodles, mushrooms, an egg binding, and the yolk on top to give it that bright yellow color." --Charles Phan, Out the Door owner and executive chef