we were back, this time with TC...
who was curious to try a new Vietnamese pace.
I was tempted to get the bun cha ha noi again, but instead, got the #64, steamed rice vermicelli with bbq pork and egg rolls.
See the koi painting? TC noticed that they were painted directly on to the walls but made to look like a framed painting using molding.
Our lunch.
Vegetables (fresh and pickled) with herbs and sweet fish sauce for my dish:
I wasn't sure if there was a right or wrong way to eat this. I like deconstructing my food so I ended up dipping the meat in the sauce and eating it with the rice sheet. I tore up the lettuce and deleafed the mint (some sprigs were not as fresh as they could have been though). TC liked eating the pickled radish while I preferred the clean and fresh cucumber slices and the crunchy peanuts with sauteed scallions.
Another pork dish was represented by Bert's plate - broken rice with bbq pork and shredded pork. I don't know if he knew the shredded pork was the skin. He wasn't a big fan of that shredded pork but ate it nonetheless. I don't like the texture myself.
TC chose bun with chargrilled pork and shrimp paste pieces (I believe they are supposed to be grilled around a sugar cane spear but as you can see, no sugar cane).
We all had pork in some shape or form. Our dishes were enjoyed with hardly any leftovers. The place wasn't crowded for a late Sunday morning. I like the variety in the menu. I wish more VN restaurants down south would offer the banh hoi instead of the same old same old.
Previous visit to Nhu Y:
August 2018
Am already thinking about our next visit...
2 comments:
I'm waiting for you to try the Bun Mam CC!
Kirk, I may consider that but am a bit leery about how strong the fermented fish sauce might be.
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