Skip to main content

Dinner at Restoran Vnam Kitchen


My neighbour introduced me to this Vietnamese restaurant and so we dropped by last weekend to try it out.   It was packed when we arrived but managed to get a table after waiting for a while.  I was rather amused by the footnote on the menu which caught my eye  ......."If the food is delicious, tell your friends.  If the food is not delicious, please tell us"!
The proprietress of the restaurant was a gusty lady with very good PR.  She apologised to customers for late service, thanked them vehemently for patronising her restaurant and reiterated that they return for more.
When the food came, I clicked away and also checked with the waitress about the ingredients.  I also asked the lady boss about the sauce that went into my dried vermicelli/mong.  She was a bit surprised that I was so inquisitive and also noticed that I was taking shots of the food.  So, I casually told her that  I would like to post her restaurant's food on my blog.  She also mentioned that her husband, the chef had been specialising in Vietnamese food for 12 years in the States and they have outlets in the Klang valley as well. There's an outlet in Wooley Centre, Ipoh Garden but there's not much variety there.
When we asked for the bill, guess what ...... she told us that the pot of tea was complimentary as an appreciation for blogging her restaurant's food and we only paid 18.40  rgt for the scrumptious meal!




Ain't this teapot cute? ..... short and stout.   Imported from Vietnam along with ......


the tea, also from Vietnam.  The tea tasted fine unlike the normal jasmine or pu-er.


Appetiser  .... Cabbage, carrot and chicken shreds, mixed with some tamarind powder, a bit of sugar, topped with roasted peanuts, chopped spring onions and red chilly.  Tastes a bit like kerabu minus the mango.........@. 6 rgt.


This is real appetising, light and refreshing!




Chicken noodles in soup .... flat noodles resemble our local 'hor fun' but this is a bit chewy, with slices of deep fried chicken.   Toss in the basil leaves and bean sprouts, yummy, especially the soup. .....@ 5.90 rgt.



This is my order, dry rice vermicelli with spring roll.  The sauce to go into this bowl of goodies .... Vietnamese fish sauce and some lemon juice .....@ 6.50 rgt


The flat noodles and  rice vermicelli are all imported from Vietnam as they're not available locally.



Restoran Vnam Kitchen
32 Jalan Seenivasagam
30450 IPOH
Tel : 05-2542633
Labels:

Comments

  1. Angie's RecipesJune 1, 2010 at 3:14 AM

    The restaurant looks very pleasant and comfortable. I like the teapot.

    ReplyDelete
  2. ReanaclaireJune 1, 2010 at 7:51 AM

    i will go and try, Cheah.. long time didnt take viet food.. hope they open in the afternoon.. can go with Elin for our lunch! :p

    ReplyDelete
  3. Sokehah cheahJune 1, 2010 at 8:05 AM

    Angie, yes the teapot is very cute, just like the kiddy song 'I'm a little tea pot short and stout, here's my handle, here's my stout ....

    Claire
    Yes, go try out with Elin, they open for lunch I think. Call them first and see whether you can book a table, very 'laku'. Viet food not heavy.

    ReplyDelete
  4. My Little SpaceJune 1, 2010 at 4:30 PM

    I love the chicken salad dish. Looks very appertizing indeed. Or maybe can try to make my own. hehe... Hope you're having a nice day!
    Cheers, Kristy

    ReplyDelete
  5. ShirleyJune 1, 2010 at 9:26 PM

    That is a cute teapot!

    ReplyDelete
  6. MaryMohJune 1, 2010 at 11:01 PM

    Beautiful tea pot...love it. I love Vietnamese food, especially the one in soup and eat with a big wooden scoop. So kind of them to give you the tea free :D

    ReplyDelete
  7. choi yenJune 3, 2010 at 4:48 PM

    Vietnamese cuisine with lots of veggie, likey~~ :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more