I blogged about Ba Noi’s before but we had no control over the food since it was a set meal courtesy of a coupon. The meaning of the name Ba Noi’s is grandmother on the father side. This time around, we got an invite from Henry Nguyen who wanted to share all the flavors that Vietnam had to offer thru Ba Noi’s dishes.
We were a bit late due to unusual traffic that night but got settled in quickly. The place is not very big but its cozy with lots of beautiful photos and decor evoking the heart of Vietnam. We were served a number of dishes from their menu running the gamut from appetizer to dessert.
Cha Gio (190). I had tasted this dish before but being led through the intricacies of wrapping added a sense of ritual to eating it. Henry shared that wrapping is prevalent throughout Vietnamese cuisine. I actually liked the wrapped cha gio with a lettuce leaf and a piece of basil leaf, then finally dipped in Nuoc Nam, a dipping sauce made from fish sauce, sugar and lime. The lettuce and nuoc nam a myriad of flavors and textures that eating the spring roll alone can give.
Goi Cuon (P200). These fresh spring rolls contain shrimps, pork (something like roast pork) and vermicelli encased in a rice paper. After having the Cha Gio, this just does not hold a candle. For the health conscious, this dish is for you.
Irene had Pho Ga (P220), the one above is only a half portion. She loves noodles and immediately told me between bites of noodles that its very good.
Pho Bo (P250), this was also a half portion. I was very happy to get to taste Pho after getting disappointed last time. The Pho was delicious with just a squeeze of lime, lots of bean sprouts (love them) and a few leaves of basil for the wafting smell as it hits the hot soup. The soup was light and fresh allowing all the different flavors to combine. The beef as you can see was about medium, to preserve the tenderness.
Bahn Xeo (P250) is a crispy crepe with pork, shrimps and beansprouts inside. I took the pic of the inside so you guys will have a better idea of the fillings. This dish again makes use of one’s wrapping skills, something I do not have. Get a bit of lettuce, add the crepe and filling, add some of the side veggies, wrap, then dip into nuoc nam and then enjoy. The texture is similar to the wrapped Cha gio but is more refined since the crepe is not as crispy as the spring roll.
Ga Kho Kari Xa (P240), a braised curry chicken dish infused with chili and spring onions. I was expecting spiciness but found the taste agreeing with my taste buds. This would be a great match to plain white rice.
Ca Kho To (P250), fried catfish simmered in caramel sauce. The sauce reminded me of my favorite dish from Hanoi in Davao. I actually paid little attention to this dish since it came out with the next one which kept my taste buds busy.
Bo Luc Lac (P340), stir fried spiced beef with honey and fried basil. This was my favorite dish of the night, with its mix of sweetness and saltiness. Eaten with a piece of fired basil gives the beef added flavor. Oh how I long for some white rice to eat this with, but since I had pho earlier, I decided to skip rice altogether.
To wash away the flavors, Sugarcane juice, made fresh right there in the restaurant’s own cane press.
Bahn Pan Long (P135) was served for dessert. I had this before and enjoyed it a lot, and I got a kick out of watching the other people enjoy it for the first time.
Great food, clean and fresh tasting flavors made more enjoyable by the wonderful company and conversation.
Try Ba Noi’s and have your taste buds tickled by the flavors of Vietnam.
G/F Greenbelt Mansions,
106 Perea St., Legaspi Village,
Like this post? Subscribe to Tales From The Tummy by Email