HANoI when Jessica stayed in Hanoi,
we loved wandering around the Old
Quarter, my favorite place for relaxing
on weekends, especially on the cool
days when winter winds start blowing.
Jess was so excited to try any street
food that I recommended, from
rolls, banh mi (Vietnamese bread) to
vermicelli with grilled pork. However,
while she loved exploring the culinary
culture, she wanted to know more
about the stories hidden behind each
dish and how chefs are inspired to cook
these “masterpieces”.
us a detailed introduction of the dish.
Salted bamboo sprouts, salted carrot
and greens are neatly arranged on
the winnowing basket and the bowl is
set on a pan among dried citronella,
cinnamons and tealeaves. To enjoy
the dish, we just need to set the dried
ingredients around the bowl, smell their
spicy and warm scents and listen to the
sizzle of beef grilling inside the bowl.
The brown yellow tenderloin is dipped
in greasy sauce of onion, pork fat, and
five spices, having a special power to
enchant any gourmand.
“What Vietnamese cuisine are you
going to suggest today?” she asked.
A new idea immediately came to my
mind but I just kept her guessing by
saying “we are going to a special place
where you’ll experience more than
you’d expect”. we walked from Dong
Kinh Nghia Thuc Square to Hang Dao
Street and stop at No.58. In front of
us is Oriental Suites Hotel with the
famous restaurant VIETDELI. I’m sure
that the restaurant could satisfy Jess
and all types of foodies. A waitress
greeted us with her warmest smile and
gave us an attractive menu. Eager to
try a new delicacy, we agreed to try a
highly recommended dish - grilled beef
tenderloin rolls with local greens.
Grilled beef tenderloin can be enjoyed
two ways. Jess is mesmerized by beef
rolls with mustard greens, salted
bamboo sprouts and salted carrot
Just a few minutes later, the waitress
pulls a small trolley toward us, and a
bowl and a flat winnowing basket are
placed on the table while she gives
served with five-spice sauce. I find
a new way to eat pho (Vietnamese
noodles) by sousing sauce onto sautäed
noodles. This dish is far different from
noodle soup, stir-fried noodles and
fried noodles that I’ve experienced.
Inspired by Kim Tien grilled beef of
southern Vietnam, Mr. Tran Van Ninh,
the head cook, uses ingredients and
spices of the North to make his own
variant. He marinates pig’s liver with
five spices and marinates scalded nape
fat with sugar and white wine to make
it clear and crispy. Apart from banh da
(rice pancake), fresh mustard greens
that are popular in winter are the best
choice to pair with the beef.
The light, sweet taste of their core,
blended with the flavor of grilled beef
and spicy sauce can entice any diner
at the first taste. Even when you finish
your meal, you can still smell the
aromas of dried citronella, cinnamon
and tealeaves in the intimate space of
the restaurant. The ceiling is made of
glass, letting natural light enter softly
and fill the room, an aquarium with
colorful fishbelow your feet. why not
spend more time here, enjoy delicious
dessert and sweet drinks which are as
fresh as those coming winter winds?
VIETDELI RESTAURANT,
ORIENTAL SUITES * 58 Hang Dao,
Hanoi * Tel: 04 3928 6789
TRAVELLIVE
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