In modern Vietnamese cuisine, you can still see elements of French influence from nearly 160 years ago, when colonists came to the Southeast Asian country armed with baguettes. Even at shiny new Parc Central in Guangzhou’s CBD, newcomer Vietmiam (‘miam’ meaning ‘yummy’ in French) displays traces of French influence in its delicate plating, tableware and romantic interior.
Stepping inside, one is instantly greeted by a feeling of softness – a product, perhaps, of the subdued lighting and plum-colored walls. Classic bánh mì – Vietnamese baguette sandwiches – varieties of pho and rice rolls dominate the menu, which also offers teas, iced coffees and specialty drinks.
The Vietnamese vermicelli net roll with prawn (RMB68) is paired with an appetizing, mayonnaise-powered dip and sees an array of vegetables and fried prawns wrapped in a rice-noodle skin. Genuinely appetizing, the ingenious slice of mango on top makes the first bite extra refreshing.
While Vietnamese food was largely altered by French influence during the 19th century, it had begun adopting elements of neighboring cuisines – including China’s – long before the colonial period. Grounded in the theory that every dish should balance the ‘five tastes’ – spicy, sour, bitter, salty and sweet – to be attractive to both the eye and tongue, Vietnamese cuisine drew inspiration from the Middle Kingdom with dishes like Hainan chicken (RMB84/half). Served with three dips of different flavors – spicy, salty and sweet – the meaty main provokes the palate while balancing the variety with mild, lightly seasoned chicken. Think twice before you wash it down with a glass of ‘Happy Love’ (RMB32), however. Mixed with club soda and shots of strawberry and passion fruit, this syrupy drink doesn’t taste nearly as ‘lovely’ as it sounds.
Seafood is a substantial part of the daily diet in Vietnam. Here, you’ll find some serious shrimp dishes on the menu, including the big head prawn with butter and garlic (RMB238) – a tasty option if you’re in the right mood.
Not to be overlooked, pho – or vermicelli soup – is a must-order when you go out for Vietnamese. Give the classic, sliced beef noodle soup (RMB48) a try, which registers around a 4/5 on our pho-nomenal meter.
To give your meal a splendidly sweet finish, leave room for the fresh mango with purple sticky rice (RMB42): an impeccable combination of tropical fruity flesh, glutinous rice and a smidgen of yogurt. Diverse in texture and level of sweetness, it’ll fill that post-meal, pre-dessert void of yours without leaving you full to the point of rolling out of your seat.
Price: RMB100
Who’s going: pho cravers, curious shoppers
Good for: romantic ambiance, rice rolls
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