黨提到越南美食時，您會想到甚麼？我的第一印象是越南河粉，不知道為何，可能是電視節目上介紹的，或是在餐廳菜單上看到的，我的直覺就是會想到越南河粉，我吃過幾次河粉，感覺有點像是粄條，都是米製的麵條類型食物，但是湯底調味偏酸，可能是因為越南料理都會加上魚露調味的關係，不是很好吃，但也不到很難吃，口味算是特別。
這次嚐試的越南美食，聽說還小有名氣，是當地著名的越南料理餐廳，所以，因為擔心要排隊排很久，我特別和朋友起個大早，過去餐廳看看，店外面掛著米其林必比登推薦的紅布條，還有一堆名人合照的照片，看來連名人們也慕名而來，而店面果然很有越南特色，而且還算乾淨，因為這一帶東南亞移工較多，環境相對較混亂一些，看來用餐環境還可以。
看了菜單，朋友推薦點米線拼盤，聽說是招牌菜，米線又是甚麼？米線，其實就是米製成的扁條狀食品，又是一種看起來像麵條的食物，反正是招牌菜，應該不會太差，當看到米線時，有點顛覆我的想像，因為它是塊狀的，可以沾調味醬吃，自助區有魚露沾醬、辣椒、檸檬等，可以依據個人口味調配，越南就是要酸酸辣辣的，拼盤內還有豬腳肉及炸豆腐，交雜的吃，還蠻特別的。
吃過之後，這家店的料理真的蠻地道的，因為除了常見的河粉之外，還有其它較少見的越南料理，像是鴨仔蛋，我的天啊！鴨仔蛋聽說是用孵化14天的鴨蛋製作的，有水煮或油炸等多種料理手法，這道小吃，我真的無法接受，我看了一下料理的價錢，算是稍貴，但還在可以接受的範圍之內，不過假如想要品嚐道地越南美食的話，我也一定會推薦這家店，老闆娘雖然是越南移民，但是一家三代都是廚師，不是那種家庭主婦覺得手藝不錯，就自己開店的，可以比得過的。
When someone mentions Vietnamese food, what do you think of? My first thought is pho, and I’m not sure why. Maybe it's because I've seen it featured on TV shows, or spotted it on restaurant menus, but my instinct goes straight to pho. I’ve tried it a few times at some restaurants, and it reminds me a bit of Taiwanese ban tiao (flat rice noodles) since both are rice-based noodles. But the broth in pho has a sour flavor, probably due to the fish sauce often used in Vietnamese cuisine. It's not something I’d call delicious, but it’s unique.
This time, I tried a different Vietnamese dish from a well-known local restaurant. Since I’d heard there might be a long wait, I got up extra early with a friend to go check it out. Outside the restaurant, there was a red Michelin Bib Gourmand banner and a bunch of celebrity photos—apparently, even celebrities come here for the food. The place had a very Vietnamese vibe and was surprisingly clean, which was nice given the neighborhood’s bustling, somewhat chaotic feel due to the Southeast Asian migrant worker community.
Looking at the menu, my friend recommended the rice noodle platter, the restaurant's specialty. But what’s rice noodle, anyway? Turns out it’s made from rice, in flat, noodle-like strips, yet not quite the kind of noodles I imagined. When the platter arrived, it was actually in pieces that you could dip in sauces. There was a self-serve station with fish sauce, chili, lime, and other condiments, letting you adjust the flavor to your taste—Vietnamese food is all about that tangy and spicy kick! The platter also included pork trotter meat and fried tofu. Mixing bites together created a really unique experience.
After trying it, I’d say the food at this place is authentic. Aside from the usual pho, they serve some lesser-known Vietnamese dishes, like balut (fertilized duck egg). Wow! Balut is supposedly made from a 14-day-old duck embryo, and it can be boiled or fried. Honestly, I couldn’t bring myself to try it! Price-wise, it’s a bit on the expensive side but still within reason. For anyone wanting an authentic Vietnamese food experience, I’d definitely recommend this place. The owner is a Vietnamese immigrant and comes from three generations of chefs—not just a home cook who decided to open a restaurant on a whim. They can definitely compete with the best!
For the best experience view this post on Liketu
nice