Viet-Nom: a gastronomic paradise – The week


When celebrity chef Anthony Bourdain and US President Barack Obama randomly shared a beer and Bún chả in a working-class restaurant in Hanoi in 2016, the world noticed that no-nonsense Vietnamese food can be nice and class like the two men digging heartily in the six-dollar meal.

The grilled pork and noodle dish, Bún chả, has yet to be included in the Viet-Nom menu, the latest competitor of the Delhi-NCR pan-Asian food scene. But this brand new restaurant and cocktail bar at DLF Cyber ​​Hub has more than compensated with an exciting array of genuine and genuine dishes assembled in one of the most exciting gastronomic havens of Southeast Asia. Da bánh mì, rice dumplings and sticky rice to author dishes such as Vietnamese beef stew (Bo Kho), lemongrass pork skewers (Banh hoi thit nuong) and pancakes stuffed with prawns and pork (Banh xeo), packages Viet-Nom enough punch and promise to make you want the encore next week.

Viet-Nom is the brainchild of Manish Sharma, an experienced restaurateur with popular outposts like Molecule and Drunken Botanist. Viet-Nom marks its foray into premium catering with a specific cuisine, offering a plunge into Vietnam's culinary history. The menu reflects the extensive journey of food critic Rupali Dean and chef Vaibhav Bhargava across the country where they experimented with eclectic flavors and dishes, from tempura-battered catfish, cassava salad to shrimp with garlic sauce , in addition to the regulation soup, rice, grilled or steamed meats, vegetable dishes, fresh fruit and salads.

Their refreshing summer sandwiches in tantalizingly translucent rice paper make the seasonal goodness; special screams to the simple vegetable roll that wraps the coconut mayonnaise, the market vegetables, the vermicelli, the lettuce, the avocado, the herbs, the rocket, the mango and the peanut sauce. The salmon and avocado are another interesting variant in the category. The sam sam of the white rose is a must try with these soft steamed rice flour dumplings, filled with grains of ground green beans, crumbled in the mouth with a thin grainy rush. The very grilled pork chops, seasoned with five spices and sesame, are succulent even if a little too upside down. Other interesting additions are the Banh Cuon composed of a thin white sheet of steamed rice batter and filled with seasoned minced meat, chopped porcini mushrooms, chopped shallots and accompanied by cha lua (Vietnamese pork sausages), sliced ​​cucumber, sprouts of soy and fish sauce called nuoc Cham. As a fun diversion, don't forget to try their version of crispy pancake served with star fruit and green banana apart from the Vietnamese pizza which has rice crackers seasoned with egg, pork chorizo, dried shrimp and spring onion. The main network cannot look out on the Hanoi cao and the Vietnamese salman.

With its unpretentious plating, a cheerful and cheerful interior and a bar counter that draws sipping cocktails with colorful flora and funky contours, Viet-Nom has an atmosphere of tropical well-being that does not stray from offering a hearty meal, decent meal at affordable prices for a gathering of friends and relatives. The missing Bún chả, waiting in the wings, will complete the picture.

. (tagsToTranslate) Viet-Nom (t) gastronomy refuge (t) food (t) review of food products


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