During our delightful staycation at the luxurious Shangri-La Dubai hotel on Sheikh Zayed Road, we had the privilege of discovering a hidden gem within its premises – Hoi An, an authentic Vietnamese restaurant. Our evening at Hoi An was an unforgettable culinary adventure that allowed us to sample the finest Vietnamese cuisine, and I can’t wait to share our experience with you.
The appetizers
Our culinary voyage began with the refreshing and tantalizing papaya salad. This appetizer was a delightful blend of prawns, white onions, carrots, cherry tomatoes, and an array of crunchy peanuts, cucumber, and coriander. The combination of flavors and textures was nothing short of perfection.
Exploring signature appetizers
The next course was a culinary exploration of Hoi An’s signature appetizers. This tasting platter featured an assortment of delectable treats, including chicken satay with a flavorful dipping sauce, mini pancakes, duck sausage, prawn fresh spring rolls, vegetable spring rolls, and seafood spring rolls. Each bite was an explosion of flavors and a testament to the culinary expertise of Hoi An’s chefs.
A symphony of flavors – Ga Nuong Ha Noi
From their ‘Flavors from The Town of Clouds’ section, we savored the Ga Nuong Ha Noi, a dish that showcased grilled chicken honey with tataki sauce, served atop a bed of papaya salad. The interplay of sweet and savory flavors in each bite left us craving for more.
The Highlight – Traditional Pho
The pinnacle of our dining experience at Hoi An was an eagerly awaited moment, a culinary masterpiece from Vietnam – Pho. This dish is not just food; it’s a timeless labor of love, a symbol of Vietnamese culinary heritage, and a testament to the country’s rich food culture. The journey of creating Pho begins with the meticulous simmering of a robust beef broth for hours, allowing it to capture the very essence of the beef stock. This slow and patient process yields a broth that’s nothing short of liquid gold, infused with layers of flavors and aromas that tantalize the senses.
The heart of Pho lies in its delicate balance of ingredients. The fragrant beef broth is paired with silky rice noodles that gently cradle the essence of the broth in each mouthful. But the star of the show is the tender Australian beef tenderloin, a testament to the restaurant’s commitment to quality. Adding to the depth of flavors is the succulent beef cheek, which, after hours of simmering, melts in your mouth.
When served, Pho is a work of art. Fresh basil leaves, vibrant spring onions, aromatic coriander, and zesty lime are presented on the side, allowing diners to customize their experience. The act of adding these herbs and citrus to the steaming bowl of Pho is not just about flavor; it’s an invitation to engage all the senses. The result is a bowl that is not only soul-satisfying but also a harmonious blend of textures, temperatures, and tastes.
Pho is more than just a dish; it’s a reflection of Vietnamese culture and traditions. It’s a meal that brings people together, where the ritual of enjoying Pho is as important as the flavors themselves. Each slurp of noodles and sip of broth is an opportunity to savor the culinary heritage of Vietnam and experience a piece of its soul.
Red curry with chicken
Surprisingly, Vietnam boasts a delicious curry tradition. We sampled their red curry with chicken, a dish enriched with the creamy goodness of coconut milk, Thai basil, eggplant, and tender chicken. It was beautifully paired with steamed jasmine rice.
Main course delights
For our main courses, we were treated to Ca nuong la sen, oven-baked seabass, wrapped in lotus leaves with kumquat, mint leaves, and coriander. The tenderness and flavor of the seabass were outstanding. Additionally, we enjoyed grilled lamb chops infused with Vietnamese ingredients. These Australian lamb chops, served with deep-fried crispy sweet potatoes and a plum ginger sauce, were juicy and incredibly flavorful.
Sipping Vietnamese mocktails
Our dining experience was enhanced by a selection of Vietnamese mocktails. The Lotus Dream, a blend of Vietnamese lotus tea, vanilla, lemon juice, and homemade lychee syrup, and the Jasmine Paradise, a heavenly concoction of jasmine tea, lemon juice, fresh strawberry, and strawberry syrup, were both delightful and refreshing.
Sweet endings
As we neared the end of our culinary journey at Hoi An, our taste buds were in for a delightful surprise. The dessert offerings were a testament to the creativity and artistry of Vietnamese cuisine. We eagerly dived into two traditional Vietnamese desserts that added the perfect finishing touches to our meal.
The first dessert, Kem Xoai Chan Chau Pho Co, translated as Vietnamese mango soup, was a beautiful fusion of tropical flavors. A velvety mango puree formed the base, enriched with the creaminess of coconut milk. Hidden within were pearls of sago, which added a playful texture to each spoonful. The final flourish came from a drizzle of coconut cream, elevating the dessert to a heavenly level. The interplay of sweet and creamy with the subtle tang of mango made it a refreshingly light yet satisfying way to cap off our feast.
However, it was the second dessert that truly stole the show and lingered in our memories. A plate adorned with deep-fried bananas arrived, crowned with a generous scoop of vanilla ice cream. At first glance, it was a visual masterpiece, with the golden-brown bananas providing a stark contrast to the pristine white of the ice cream. As we took our first bite, a symphony of flavors and textures unfolded. The bananas, crispy on the outside and tender on the inside, offered a warm and comforting embrace.
In the end, these desserts not only provided a sweet conclusion to our memorable meal at Hoi An but also served as a testament to the depth and diversity of Vietnamese culinary traditions. They were a reminder that every dish in Vietnamese cuisine tells a story, a tale of flavors, textures, and cultural influences that come together in a symphony of taste and satisfaction.
The Enchantment of Vietnamese Cuisine
Vietnamese cuisine is a harmonious blend of flavors, reflecting the country’s rich culinary history and regional diversity. One of the hallmarks of Vietnamese food is its balance between sweet, sour, salty, and spicy elements. From fragrant and hearty noodle soups like Pho and Bun Rieu to the fresh and vibrant flavors of spring rolls, Vietnamese cuisine caters to a wide range of tastes. The creative use of herbs and spices, such as basil, mint, cilantro, and lemongrass, imparts a unique and refreshing quality to many dishes. And let’s not forget the aromatic Vietnamese coffee, brewed slowly through a drip filter, or the delightful banh mi sandwiches, a fusion of French and Vietnamese culinary traditions. Whether you’re savoring street food in Hanoi, indulging in seafood by the coast, or enjoying the diverse offerings of a restaurant like Hoi An, Vietnamese food is a culinary journey that leaves a lasting impression.
Visit: Hoi An
Shangrila Hotel
Phone: 04 405 2712