OI VIETNAM 63
Merlot, Cabernet Sauvignon, Cabernet
Franc. A smooth, dry red with a fruity
finish.
The Set Dinner (VND938,000/
person) is very popular—nine signature
dishes served family-style for a minimum
of four people. We opted instead for
the a la carte menu and began with the
Soft Shell Crab & Green Mango Salad
(VND238,000), followed by the Fried
Shishamo (VND198,000). The green
mango salad is a classic Vietnamese dish
and a personal favorite, and Vietnam
House stuck to the basics and did it just
right. Small details like the bits of sweet
pomelo and tender crab meat make this
a standout. The Shishamo fish, or “egg
fish” is an original: the fish are full of
eggs, and crusted in green sticky rice for
a surprising and delightful presentation.
They are served with a tamarind dipping
sauce and are great for sharing.
The main courses also range from
Vietnamese classics (Fish in Clay Pot)
to more creative, international dishes
(Grilled Honey Glazed Whole Pigeon).
We chose the X.O. Garoupa Filet Char
Grilled in Banana Leaf (VND498,000)
and the Wok Tossed Cubed Pepper Beef
Tenderloin with Smoked Potato Mash
(VND468,000). Both the fish and the
steak are tender, juicy and flavorful. The
fish is served with XO sauce, originating
in Hong Kong and made of various types
of dried seafood. The steak is cooked
with capsicum, onion, Phu Quoc black
pepper, garlic & oyster sauce, and comes
to life with the smoky flavor of the
mashed potatoes. Both dishes come with
a gorgeous presentation and, if you’re
quick, Vietnam House does approve of
food selfies.
We couldn’t resist a side of Wok
Tossed Morning Glory with Snails
(VND168,000), made in the traditional
way with yellow snails, garlic, oyster
sauce and chilli. This dish demonstrates
what’s so special about Vietnam House:
while this dish can be found at any
Vietanamese restaurant, the execution
and presentation here elevate the dish
to a new level. The flavors are subtly
balanced; the texture of the water
spinach is fresh and perfectly al dente;
and the plating itself is gorgeous.The theme of Vietnamese classics
and International favorites continued to
dessert with the Vietnam House Bean
Curd (VND98,000) and the Pandan
Crème Brûlée (VND198,000). Bean
curd, for those unfamiliar, is a sweet,
soft chunk (similar to soft tofu) served
in a warm ginger syrup, with a side of
coconut milk to reach your desired level
of sweetness. The crème brûlée is a
clever, local twist on the traditional dish
and is served with coconut ice cream and
sesame tuile.
As the evening drew to a close, it
was clear that Vietnam House continues
to pursue its mission of elevating
Vietnamese cuisine to an international
level. With oustanding service and
a stunning environment, carefully
considered and flawlessly executed plates,
and an exciting menu of traditional and
international dishes, Vietnam House
continues to be a top destination for locals
and travelers alike. Fried ShishamoWok Tossed Cubed Pepper Beef Tender-
loin with Smoked Mashed Potatos
Pandan Creme Brulee