The 10 best vietnamese restaurants in ho chi minh city
vietnamaviation.vnese cuisine needs no introduction. Healthy, colourful and eclectic, dishes such as phở, bánh xèo, & chả giò have followed the vietnamaviation.vnese diaspora and delighted tastebuds across the globe. These days, a new breed of restaurateur is reimagining vietnamaviation.vnese cuisine lượt thích never before. With new ingredients, techniques and vision, these chefs givediners something to be excited about. Here are five of the best modern vietnamaviation.vnese restaurants to visit during your travels.
Bạn đang xem: The 10 best vietnamese restaurants in ho chi minh city
ănăn Saigon
Anan, meaning ‘eat eat’ in vietnamaviation.vnese, is the first of two street food-inspired restaurants created by award-winning chef Peter Cuong Franklin. Peter is renowned internationally for his creativity & reimagining of traditional vietnamaviation.vnese food. Located within one of Ho chi Minh City’s oldest markets, Anan Saigon offers a complete dining experience for the senses. Inspiration for the dishes comes from vietnamaviation.vn’s long và vibrant food culture, with the use of fresh produce from the wet market right across the street, and choiceingredients from farther afield. Upstairs, NHẬU NHẬU — a modern vietnamaviation.vnese phở bar — derives its name from the vietnamaviation.vnese past-time loosely translated as ‘catching up over eating & drinking.’
This is where you can sink your teeth into the controversial yet clever 100 USD bánh mì, sample a da Lat-style margarita pizza (125,000 VND), or savour the special phở dặc biệt (275,000 VND) made with wagyu beef, marrow, tendon, & black truffle. The imaginative cuisine doesn’t over there. The dessert thực đơn features items such as a chocolate egg (125,000 VND) consisting of salted duck egg cream, chocolate and passionfruit. If that’s not enough creativity for you, wash it down with a coconut worm shot (55,000 VND) made from rum, a live coconut worm & coconut cream.
vietnamaviation.vn House
Fans of Australian celebrity chef Luke Nguyen will already be familiar with his critically acclaimed cuisine, cookbooks & TV series. Luke is also the executive chef & founder of vietnamaviation.vn House, a contemporary vietnamaviation.vnese restaurant located on historic Dong Khoi Street in Ho chi Minh City. vietnamaviation.vn House offers mix lunch & set dinner menus, but it’s the extensive a la carte thực đơn that’s worth exploring lớn get a taste of Luke’s creativity and the depth và breadth of contemporary vietnamaviation.vnese cuisine.
Menu highlights include a shrimp mousse grilled on sugar cane (238,000 VND); deep-fried chili lemongrass Iberico pork ribs (298,000 VND); & a Hue-style butterfly pea flower sticky rice dumpling with pork loin, tiger prawns & sweet-and-sour fish sauce (238,000 VND). There are six salad options khổng lồ choose from on the menu incorporating ingredients from the landand sea, along with plenty of soups và vegetarian dishes. For dessert, try the coconut panna cotta (188,000VND) with a berry coulis.
vietnamaviation.vn House is at 93-97 Dong Khoi Street, District 1, HCMC. For bookings, gọi 3822 2226 or e-mail contactvietnamaviation.vnhousesaigon.com
The T-Art
This quiet và cosy space is an escape from Hanoi’s frenzied streets. The T-Art’s raison d’etre is simple: khổng lồ serve up delicious, beautifully presented food made with fresh ingredients & paired with the perfect bottle of wine. Located not far from Hoan Kiem Lake in the Old Quarter, The T-Art opens for lunch and dinner. Chef nhị Anh plates up creative contemporary vietnamaviation.vnese dishes inspired by a phối of tradition và modernity. Signature dishes include the tamarind crab (119,000 VND) with tamarind mayo sauce, topped with quang quẻ Tran prawn crackers, và the phở bọc tôm (119,000 VND), a creative pan-fried dish using phở-wrapped prawns garnished with shredded dried pork.
Chef nhì Anh’s French training comes khổng lồ the fore with The T-Arts’ mains, exemplified by its roasted pigeon (269,000 VND) in pandan leaf served with sticky rice & pickles. The dessert menu is also heavily influenced by French traditions with a vietnamaviation.vnese twist, such as the yogurt and black sticky rice (79,000 VND), combining Dien Bien fermented đen sticky rice encased in a velvety dollop of yogurt.
Xem thêm: Đặt Vé Xe Đi Vũng Tàu Từ Sân Bay Tân Sơn Nhất Đi Vũng Tàu, Top 5 Hãng Xe Vũng Tàu
NénRestaurant
While Ho bỏ ra Minh City & Hanoi are taking the lead in modern vietnamaviation.vnese cuisine, Danang’s young chefs are quietly exploring new ways of dining too. NénRestaurant– named after the tiny bulb that’s halfway between a garlic và a shallot – has drawn plaudits from near và far for its fine contemporary vietnamaviation.vnese cuisine. Local chef & blogger Summer Le’s love of vietnamaviation.vnese ingredients shines through in her garden restaurant, which features homegrown produce in experimental degustation menus.
Nénhas three tasting menus lớn choose from: New vietnamaviation.vnese, Refined vietnamaviation.vnese and Green vietnamaviation.vnese, each 893,000 VND per person. Expect dishes such as mì quảng topped with vietnamaviation.vnese pesto, clams, kumquat foam & crispy tofu skin; steamed squid in ginger fish sauce, mango mousse và fresh coconut; & for the more adventurous, a young jackfruit curry. The desserts on each tasting thực đơn display a heavy dose of creativity as well. The house-made ginger ice cream with silken tofu pudding và ginger syrup is a standout finish. Each chiến thắng on the tasting menus are carefully paired with Old và New World wines.
Mango Mango flung xuất hiện its doors in Hoi An in 2008 và has rightly gained a reputation among foodies for its creative take on vietnamaviation.vnese & Asian cuisine. Overlooking the Thu Bon River, the restaurant’s punchy, colourful interiors are your first hint at Chef Duc Tran’s creative flair (he designed the restaurant himself). The starter menu includes dishes such as Geisha Fish (185,000 VND), a red snapper tempura tossed with green pepper, garlic and sesame seeds, and Lust In Translation (120,000 VND), tuna rolled in nori & rice paper served crispy & topped with a passion fruit-mint yogurt sauce. The mains are equally creative. Chef Duc excels at using Hoi An’s bountiful seafood, vegetables và fruits to lớn create original dishes that are bursting with flavour, yet distinctly vietnamaviation.vnese in their balance of tastes và textures.
The Whale Spirit Bar shakes together a refreshing roster of tropical cocktails (try the Asian Invasion); a lounge bar on the third floor with a piano và wrap-around balconies allows views of Hoi An from three sides; và the second floor features an mở cửa kitchen where diners can watch each dish as it"s prepared.
Chuyên mục: Du lịch
