Best Dishes at Cay Tre
Banh Cuon (Hanoi Pillow Dumplings)
StartersA Hanoi specialty. Thin rice flour sheets are filled with a mixture of ground pork, fresh prawns, and wood ear mushrooms, then folded into pillows and steamed. The exterior is soft and silken, the filling is tender and aromatic. They arrive cold or at room temperature, served with Vietnamese dipping sauce (fish sauce, lime, chilli, garlic) and lettuce for wrapping. The texture contrast — soft wrapper, tender filling, crisp lettuce, tangy dipping sauce — is essential. Reviewers describe this as a non-negotiable order.
Pho Beef Brisket and Tendon
PhoA classic Vietnamese pho where the broth is built on hours of beef stock simmering with star anise, cinnamon, coriander seed, and cloves. Beef brisket is braised until it yields. Tendon is gelatinous and rich. The final bowl is garnished with fresh herbs (basil, coriander), chillis, lime, and bean sprouts that you add to taste. Reviewers consistently cite Cay Tre as serving London's most loved pho — the broth is balanced and aromatic, not heavy despite the long cooking.
La Vong Grilled Monkfish (Cá Nục Nướng)
MainsA signature dish cooked tableside (you watch it being charred), then finished and plated. Monkfish is marinated in galangal (a ginger relative) and turmeric, giving it floral and earthy notes. It's charred over a live flame so the exterior crisps and the interior stays tender. The Vietnamese dipping sauce (nuoc cham) provides bright acidity and heat. This is theatre and skill combined. Reviewers describe it as one of the most memorable dishes in Soho.
Salt and Pepper Squid
StartersFresh squid is cut into rings, dredged in seasoned flour (salt, white pepper, chilli), and deep-fried until the exterior is crispy and the interior is tender. It's tossed with more salt, pepper, and fresh chilli. The technique is simple, the execution is everything — overcooked squid becomes rubber, but Cay Tre nails the timing. It's addictive as a small plate or sharing dish. Reviewers consistently order this despite intending to try other things.
Bun Cha (Hanoi Grilled Pork and Noodles)
MainsAnother Hanoi specialty. Seasoned minced pork is formed into patties and grilled until caramelized. Pork belly is charred over heat. Both arrive on a bed of cold rice vermicelli, fresh herbs (mint, coriander, perilla), and pickled vegetables. The dipping sauce (nuoc cham) is spooned over and absorbed by the noodles. The contrast is essential: warm charred pork, cold noodles, bright herbs, tangy sauce. Reviewers describe it as summertime perfect, even in winter.
About Cay Tre
Cay Tre has been serving authentic Vietnamese street food in Soho since 2000. The menu spans Hanoi classics (banh cuon, bun cha, La Vong grilled monkfish) alongside pho, clay pot braises, spring rolls, and salt-and-pepper squid. Portions are generous, prices are honest (lunch sets for £10, small dishes £5-£10), and the restaurant is perpetually packed. Service is attentive despite the chaos. The space is tight and loud. No reservations, but worth the wait or the walk-in gamble.
Top 5 dishes at Cay Tre:
- Banh Cuon (Hanoi Pillow Dumplings) – 91% recommended(Signature)
- Pho Beef Brisket and Tendon – 93% recommended(Signature)
- La Vong Grilled Monkfish (Cá Nục Nướng) – 92% recommended(Signature)
- Salt and Pepper Squid – 87% recommended
- Bun Cha (Hanoi Grilled Pork and Noodles) – 88% recommended
Details
- Cuisine:
- Vietnamese
- Price Range:
- £
- Phone:
- +44 20 7317 9118
- Website:
- Visit Website
- Services:
- Dine-in, Takeaway, Delivery
Hours
- Friday:
- 12:00 PM - 11:30 PM(Open Now)
- Sunday:
- 12:00 PM - 10:00 PM
- Monday:
- 12:00 PM - 11:00 PM
- Tuesday:
- 12:00 PM - 11:00 PM
- Wednesday:
- 12:00 PM - 11:00 PM
- Thursday:
- 12:00 PM - 11:30 PM
- Saturday:
- 12:00 PM - 11:00 PM
Lunch sets (Mon-Fri typically 12pm-3pm) are £10: choose one main and one side from seven options each. It includes a pho option. This is the best value in Soho. Come early if you want a fast table during lunch rush.
Cay Tre doesn't take reservations. It's perpetually busy. Either arrive off-peak (3pm-5pm) or expect a 20-30 minute wait. Friday-Saturday are peak — expect chaos and delays. The noise level is high by design.
The menu is designed for sharing. Order 3-4 small dishes (salt and pepper squid, spring rolls, banh cuon) plus a pho or bun cha. This gives you a complete meal and lets you taste multiple dishes. Small plates are £5-£8.
Fresh chilli and nuoc cham (Vietnamese dipping sauce) are on every table. Taste the dish first, then add heat and acid to your preference. The kitchen's default is relatively mild — you control the spice level.
The La Vong grilled monkfish is cooked at your table — book it ahead (even without a reservation, call and mention you want this) so the kitchen knows to prepare it. It's a show-stopper course and worth planning around.
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