KHÔNG GIAN XƯA restaurant, part II
Next was a beef dish made with La Lot leaves; it wasstir fried and tasted much like the Bo La Lot dish we have at the restaurant. The onions added a nice flavor note to the dish but the la lot leaves were the dominate flavor for the dish. The beef was tender and were a nice balance to the peppery taste of the la lot leaves.
The meal was accompanied by a clay bowl of rice that was baked. The cooking technique made the rice firmer and with a crunchy layer were the rice touched the clay pot. The bowl came with two serving paddles that I suspect were an authentic touch but for me it made serving myself difficult.
Next up was a great bamboo and pork stir fry that was very tasty with large chunks of bamboo.