I know I’m a broken record, but I really love Vietnamese food. I could happily eat it all day, every day. Even pho, which I once wrote off as boring. Pho is now one of my favorite things ever. Particularly for breakfast, which is when it is more typically eaten in Vietnam. (Who knew? This was a surprise to me too.) So when I noticed that Kavey was raving about Viet Food in Chinatown, I made a beeline for it and all its delicious Vietnamese food.
Today was my second visit but I sat in the same exact spot as my first visit: at a stool by the window, watching Wardour Street walk by. How do all these people fit into Londontown? I do not understand.
I like the decor of Viet Food. They’ve taken it very seriously. I like the tile entrance and the vintage-industrial feel of the loos. I also really, really like the pulsating electronic music.
I also like the very reasonable prices on the menu, although I wonder sometimes how Chinatown restaurants will survive, the way rent prices are going. I would honestly pay a few quid extra if it meant the Chinatown survives. (Please Boris, protect it.)
Chicken Curry
For today’s lunch, I ordered the seafood balls — exactly what you’d think they’d be — and the Vietnamese chicken curry. The seafood balls were super, super hot and while they were good, I had higher expectations. (I did sort of fall in love with the tiny little jar for the sauce that came on the side though.) The chicken curry was great and I would gladly have this again. The curry is more subtle than Thai curries. If I were a better home cook, I’d know why. My guess is that the Vietnamese version has more lime and more lemongrass.
The Verdict: I like Viet Food. I like the decor, the service is okay, and I like the prices. I haven’t eaten at enough of the world’s Vietnamese restaurants to make a fair comparison, but I’d recommend a visit if you, like me, love Vietnamese food.
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1 comment
That curry looks delicious! I also really love Vietnamese food – it\’s almost like comfort food to me. Good and filling and full of flavor.
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