Viet Bowl

Dear guests,

Vietnamese dishes are typically extremely hot and short fried, prepared on pans with open fire (wok) and are often only superficially roasted and cooked internally. Gas cookers, but also blown charcoal fires are still the rule in rural and urban areas today. Almost all solid foods, including pasta, vegetables, fruit and butchery roast, fry or sauté briefly. Western-style electric hotplates have proved unattractive in Vietnam, although economically cheaper and more practical. In addition, there are many types of noodle soups, which are eaten with vegetables, pieces of meat, fish or eggs either as a snack, for breakfast or as a whole meal. The ingredients of these soups are often added shortly before consumption with the watery broth, which is why the served soup is varied, bite-resistant and versatile on the table. These rich aromatic soups are served throughout the day, even for breakfast. A typical morning specialty of Vietnam is the Phở, a bubbly hot noodle soup that is often taken as a hearty daily base, e.g. with thin slices of beef as Pho Bo or with chicken as Pho Ga. It is important to fully absorb the rich soup from the skin to show that it tastes particularly good. Otherwise, another serving will be served immediately.

Good Appetite!

Our partners also include the restaurant Viet Bowl Mitte and the restaurant Co Ha.