Hubby and I went on a food trip last weekend in Tagaytay. Our first stop was Bawaii's Vietnamese Kusina. We've tried going there before but they're always full, even if you reserve days ahead, lunch time is always busy. We chanced it by going there unannounced at 2:00 p.m. We lucked out and got a table.
Hubby's not a fan of Vietnamese cuisine but was game to try this with me. Our first order was a salad called Goi Thit Tom, mixed vegetables of turnips, carrots, cucumbers, mangoes, chopped peanuts with shrimps and pork strips on a lime, honey and fish sauce dressing. The salad was very good, refreshing with just the right balance of sweet, sour and salty. I would defenitely order this again or at least duplicate it at home. I've made the dressing multiple times at home.
We also ordered the spring rolls or Goy Cuon, fresh spring rolls (using rice paper) with shrimps, noodles, herbs and dipped in a crunchy peanut sauce. Yummy and a welcome burst of freshness in your mouth :-)
Hubby and I shared the Bung Bo Hue, vermiccelli with beef and pork knuckle soup. This is abit spicy but good nonetheless. The fresh herbs added to it make it extra special. I love the bean sprouts with it, so unexpected in a soup (well, at least here in Manila). I've had similar dishes in Thailand and I loved it.
For dessert, we had the Vietnamese Sapin-sapin. Sticky rice cakes generously poured with warm coconut cream and sprinkled with peanuts. Light yet yummy!
We washed it all down with an equally yummy Pandan Iced tea. The green syrup that you see below the glass is what flavors it. Simple syrup infused with a pandan leaf while boiling. Well, at least that how I think they made it :-)
After all that, hubby was still hungry for....
(see the next post, he he he)