|
 |
It is from our kitchen here at Saigon Saigon that our real treasures emerge. Unlike most other Oriental cuisines, Vietnam relies less on frying and tends instead to use healthier methods such as grilling, braising and steaming. Many of the dishes require meat or fish to be marinated over night in a mixture of herbs and spices that often include rice wine, fish sauce, garlic, shallots, star anise, lemongrass and chilli. The result is a subtle enhancement in the dishes that is one of the keys to our cuisine.
Our seasonally changing menu encapsulates Vietnamese cooking from rustic noodle soups through to those that highlight the strong Chinese and French influence. For a more unusual experience, order a steamboat and a simmering clay pot of stock will be brought to your table along with a selection of raw ingredients and herbs that can be added according to your taste whilst cooking over a low heat.
A Vietnamese meal is rarely divided into courses: all the food is served as soon as it is ready so dishes may arrive at different times. However, the ethos is to share common dishes with your guests as and when they are served so that diners can enjoy them at their freshest. |
|
|
