Hu Tieu My Tho
I was so delighted to see this arrive at my table. Colourful ingredients piled high upon a soft mound of noodles in a clear flavourful broth. On this occasion I was feeling adventurous and decided to veer from the usual suspect. Seafood is always a good alternative when the palette desires a change from the ordinary. This meal definitely satisfied my expectations… Read more.
–Sigh–. Vietnamese vermicelli. This is by far one of my favourite dishes in Vietnamese cuisine. It’s simple, fresh, colourful, tasty and healthy. It’s also one of the dishes where I find newbies to Viet food are wary to try unless a friend in the know suggest it, which is why I am recommending it to all of you!
Grilled pork vermicelli
So what are vermicelli dishes? In a nutshell, it is a combination meat/salad dish over thin rice vermicelli noodles, where the vermicelli (usually cold or room temperature) is topped with charcoal-grilled, thinly-sliced marinated meats or seafood such as chicken, pork, beef, meatballs, shrimp, or calamari, and then finished with fresh salad greens, bean sprouts, fresh herbs including mint and coriander, chopped peanuts (beware allergies!!) and a pickled assortment of carrots, cucumber and daikon radishes.
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Like their northern neighbour, the Vietnamese are still in the process of ‘officializing’ the English names of some of their globally available dishes. Many of the names on restaurant menus are either literal translations or keyword descriptions of the original dishes. Though this practice is practical in helping non-Vietnamese understand the composition and preparations of their prospective choices, the translations are sometimes inconsistent on printed menus.
While there are many dishes that have yet to earn their ID plaque, one dish however, is hogging up all the names that are badly needed elsewhere. Read more.
When you decide to have Vietnamese what is the first thing that comes to mind? Could it be pho, or some grilled chicken with rice and fish sauce? Have you thought of fish? Considering Vietnam is a peninsula, one would imagine fish being a prominent ingredient.
Salt and pepper fried mackeral with steamed quiche on rice
Mackerel is extremely versatile and tasty. Lightly fried with salt and pepper with a side of quiche, rice and of course some carrot and radish slaw; it’s a balance of flavors that is quite unexpected to taste so right. Simple and satisfying, the combination of these ingredients mingles to create another classic in my repertoire. Read more.
Pho
For me, a bowl of Pho (sounds like ‘fuh’) noodle soup is the ultimate comfort food. The Pho with which you are likely associated with (and the one I grew up eating) likely includes lightly chewy, thin rice noodles covered in a rich but clear meat broth and topped with assorted meats of your choice (thinly sliced rare or cooked beef, brisket, tendon, tripe, meatballs, chicken), scallions, onions and is accompanied by fresh bean sprouts, cilantro, Thai sweet basil, chili peppers, mint, and lime.
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Every once in a while, imitations can be better yet cheaper than the real thing upon which they were based. And much to the likeness of knock-off Chanel purses and Dior sunglasses, the Banh mi (a.k.a. the Vietnamese baguette sandwich) is no exception.
Banh mi (a.k.a. the Vietnamese baguette sandwich)
Despite being infamously known as the Vietnamese baguette, the history behind the delectable sandwich actually lies in the name: Banh mi tay literally translates to ‘French bread’. But this bun’s Parisian roots should come as no surprise, since French colonials imported both culture and cuisine during their occupation of Vietnam. During this time, French deli’s offered gourmet sandwiches made with baguettes baked from imported wheat and filled with seasoned butter spreads, expensive goose or duck liver pâté, cured sausages, onions, radishes, and cornichons (which is French for gherkin pickles).
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Jennifer: What a great list!
Steve: Best pho I have ever had is here, I prefer the one that is pho ye yong or something. It is a special cut of...
bridget sookma.: i love this site of wines and pictures and info on other restaurants
Asha: This place is so tasty, and such great value. The avocado shake is really good but very filling.