Nha Trang is one of my top restaurants in Hong Kong. It is always a must-visit as soon as I arrived. The reasons are because it is close to where my brother lives, and Vietnamese foods are light for dinner. Also, so far I can’t find a decent Vietnamese restaurant in Kaohsiung nor Montreal yet!
This is definitely a must-order! According on their menu, it is a popular dish in Saigon. It is composed of finely cut red and green cabbage, shredded pickled radish, fresh bean sprouts, tossed with tender shredded chicken, sprinkled with fried garlic chips and crushed peanuts in a light fish sauce (nuoc nam) vinaigrette. Finally, it is garnished with fried prawn crackers and diced cucumbers.
This is a dish that’s rich in fibers and contains proteins. The fish sauce vinaigrette do not add-on extra fat like most of the salad dressings do.
I was excited to see this dish on the menu as I loved it when I first time trying it in Thailand, however, the one in Nha Trang disappointed me. There isn’t a lot of vegetables, only a piece of romaine leaf and few shredded cucumbers. There are two jumbo char-grilled prawns, and it’s filled with peeled pomelo.
I loved this too. The noodle soup is full of tomatoes, unlike some restaurants only have the color, and the broth isn’t too thick, which the flavor is light (perfect for summer!). As the name of the dish, there’s also some crab meats and egg in it. It is garnished with some fish balls.
Vietnamese cold vermicelli has always been my favorite Vietnamese dish. It could be topped with other choices, such as grilled chicken, fish pancakes, beef…etcs, but the base remains the same. The cold vermicelli is mixed with the light fish sauce upon serving. The vermicelli itself is tasteless and plain, therefore the fish sauce gives the flavor.
This is one of Nha Trang’s signature dishes. You could see the waiters delivering it to every table. The fried soft shell crab is wrapped in the Vietnamese rice paper with romaine lettuce, cucumbers, and fresh bean sprouts. The freshness of the vegetables and the fried soft shell crab give the crunchiness to the dish. It is then dipped in the light fish sauce before you eat it. Fish sauce is used in a lot of Vietnamese foods. It is the main source of the flavoring.
More posts coming for my foodie adventures in Hong Kong!