Seasoned shrimp paste molded around sugarcane sticks and grilled. You peel the shrimp off the cane, which has infused a subtle sweetness into the meat. Served with fresh herbs, rice paper, and dipping sauce for making your own wraps. This is mentioned as a signature dish.
Tips from diners
Chew on the sugarcane after eating the shrimp — it's sweet and refreshing.
Seasoned ground pork shaped into patties and grilled over charcoal, served with rice vermicelli, lettuce, herbs, pickled vegetables, and dipping sauce. Reviews call this a must-order signature dish. The pork is smoky from the grill and has a slightly bouncy texture from the pounding.
Tips from diners
Build your own wraps — rice paper, vermicelli, pork patty, herbs, then dip in the sauce.
The restaurant's twist on pho, substituting pork for the traditional beef. The broth is rich and flavorful, needing no additional seasoning according to reviews. At 380 baht, this is one of the signature soups. The beef version is also available at the same price with tender beef cuts.
Tips from diners
Try the broth before adding condiments — it's already well-balanced.
A Hanoi specialty featuring fish marinated in turmeric and galangal, pan-fried with dill and spring onions, then served with khanom jeen noodles. Named after the famous Hanoi restaurant that invented the dish. Reviews specifically recommend the version with coriander served at this location. Priced around 380-420 baht.
Tips from diners
The dill is essential to this dish — don't skip it even if you think you don't like dill.
Silky steamed rice sheets wrapped around a filling of minced pork and shrimp, topped with fried shallots and served with fish sauce. At 250 baht this is the most affordable of the three banh cuon options. The rice sheets are delicate and tear easily, showcasing proper technique.
Tips from diners
Use chopsticks gently — the rice sheets are thin and can tear if you're too aggressive.
Whole shrimp wrapped in rice paper with mushrooms and vermicelli, then deep-fried until golden and crispy. Reviews call these a must-try and something you should not miss. At 280 baht, this is a popular starter. The wrapper stays crispy while the shrimp inside remains juicy.
Tips from diners
Eat these while they're hot — the wrapper loses its crunch as it cools.
The upscale version of their pho, featuring Wagyu beef in the same 22-hour bone broth. At 485 baht, this is the most expensive pho on the menu but uses noticeably higher-quality beef than the standard version. The marbling in the Wagyu creates a richer mouthfeel.
Tips from diners
The Wagyu is pre-sliced thin — add it to the broth gradually so it stays tender.
Vietnamese restaurant from Atchara Burarak's Iberry group, housed in a century-old building on Soi Ngam Du Phli. The name translates to 'eat rice, eat fish.' The original Sathorn location features wooden decor, geometric tiles, and paintings that create an old-world ambience. Now expanded to multiple mall locations including CentralWorld and EmSphere, but the heritage house remains the flagship.
The original Sathorn location in the 100-year-old house has more atmosphere than the mall branches.
Expect 250-1,000 baht per person — this is pricier than most Vietnamese spots in Bangkok.
There are branches at CentralWorld, Central Chidlom, and EmSphere if you're already shopping.
This is fusion Vietnamese, not entirely authentic — but the quality ingredients and creative menu make up for it.
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