- Hanoi Spring Rolls
- Beef Wrapped in Betel Leaf
- Eggplant and Pork Belly in Hot Pot
- Bun Cha Ha Noi
It was off to a great start with the Hanoi Spring Rolls. Distinctly different from the southern Vietnamese spring rolls we’ve all been so accustomed to, these are wrapped in rice paper sheets and fried to a perfect golden brown. Within, the juicy pork mince was tasty and flavourful, well accompanied by dipping in some fish sauce and wrapped with fresh lettuce and mint.
A favourite of ours from the evening was undoubtedly the Beef Wrapped in Betel Leaf. Grilled just so and exhibiting a light charred outer, the betel leaf enclose an inner parcel of exceptionally juicy and succulent beef mince. The flavour of the aptly fatty beef was simply incredible, and these appetising pockets of flavour explosion were well accompanied by a light refreshing Vietnamese slaw and some fish sauce.
The Eggplant and Pork Belly in Hot Pot didn’t disappoint either. Served piping hot and topped with plenty of fresh mint and onion, the chunky eggplant within was cooked just so, beautifully soft and fragrant. Well accompanied by tender and almost crunchy slices of pork belly as well as soft, spongy cubes of tofu. When accompanied with some chilli and some rice, this was a warm and hearty stew that’s bound to satisfy.
Another signature dish from Northern Vietnam was of course Bun Cha Ha Noi. Served in true Vietnamese fashion, we found the grilled meatball and pork belly perfectly cooked and beautifully fragrant. The sweet and savoury broth was simply delightful, very appetising and so well balanced. Dipping everything into the bowl allowed the flavour of the soup to permeate through the fresh leaves of lettuce and rice vermicelli noodles, making for a light yet tasty meal.