Du Viet Restaurant & Café

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I ordered the lemongrass chicken vermicelli dry version. I poured the sauce in to the vermicelli to keep it moist. The sauce was tangy with a little spiciness in it. The lemongrass chicken was flavourful and very nice. A glitch happened after our dinner whereby the shop billed us the wrong bill (the total does not tally with the itemized bill) and we had to go through heated arguments and trouble to get our refund back.

This dish was easily mistaken as a variety of things (I guessed oyster mushroom) but once I bit into it, I realized it was one of the best fried fish I've ever tasted! The flesh was so very soft and smooth. The sesame seeds it was fried with added some texture and crunch to it. The provided sweet sauce added some flavour but I preferred the natural taste of the fish (it was fresh too).

The salad (I believe apple salad) had us all munching away on it! It was an assortment of green apple, carrots, peanuts and more, thinly sliced and tossed with a sour sauce. It was crunchy and refreshing. The sweet and sour taste opened our appetites and we cleaned the plate! There isn't anything I don't like about this dish and I would recommend you to try it out!

To the left is their Sugarcane Shrimp (Cha Tom) which is basically minced shrimp wrapped around a sweet and crunchy sugar cane then lightly deep fried. We enjoyed the combination of flavours here.Next to them are some spring and summer rolls (Fried Springroll, Chicken & Beef Summer Rolls). Although I did not fancy the fried springrolls, the summer rolls were a different story. The contents were light and simple with a small piece of meat tucked away on one side and wrapped with that delicate 'po

Dry Style NoodleThe dry style noodle come with several choice where you can opt for lemongrass chicken, lamb, chicken + lamb and plenty more but I chosen grilled shrimp. The noodle is made of noodle salad served with traditional fish sauce and vietnam spring rolls. The grilled shrimp is slightly over burnt as I can taste the burn while chewing it, and I may not be use to such combination that I find the taste kind weird. I wouldn't say it was a bad dish but more of I couldn't appreciate it as it

Cha TomCan the Vietnam cuisine take a part of the market share in other fast emerging cuisine like Japanese and Korean restaurant did? Not really in my opinion as in my circles of friend, I don't see / heard many of them complimenting about one at least. So I tried one at KLCC and for started I ordered Cha Tom which is actually minced / processed shrimp wrapped around sugar cane & lighly deep fried with sweet and sour sauce to dip in. The sugar cane does release a dose of sweetness to the shrimp