A kebab-like preparation of marinated pork charred over charcoal until the exterior is caramelized. Served with vermicelli noodles, a bouquet of fresh herbs (mint, coriander, lettuce), and a completely lickable peanut dip. The charcoal cooking is signature to Eat Vietnam's BBQ expertise.
Tips from diners
Order the pork skewers — the charcoal grilling is what sets Eat Vietnam apart. The peanut dip is 'completely lickable' according to reviews.
Notably juicy quail marinated in fragrant lemongrass and spices, then grilled over charcoal until the skin is crispy and caramelized. The lemongrass perfumes the meat throughout. Served with the same array of fresh herbs and dipping sauce. Multiple reviewers specifically call out these as a reason to visit.
Tips from diners
The lemongrass-marinated quail is the dish that shows why Eat Vietnam specializes in BBQ. Juicy, fragrant, and perfectly charred.
Delicate steamed rolls made from fresh rice flour, filled with seasoned ground pork and shrimp. Served with dipping sauce. The rolls are light and elegant — a traditional Vietnamese preparation that's often overlooked but when done well, shows the kitchen's attention to technique.
Tips from diners
Banh cuon is understated but order it — reviewers praise the quality of the rice flour and freshness of the filling.
A sizzling crepe made from rice flour batter, filled with shrimp, pork belly, and bean sprouts. The bottom is fried until crackling crispy, the inside stays tender. Served with lettuce, herbs, and a dipping sauce. Reviewers note Eat Vietnam's banh xeo is a cut above what you find elsewhere.
Tips from diners
The banh xeo technique here is excellent — properly crispy exterior while staying tender inside. Reviewers specifically cite it as a standout.
A complex, aromatic beef broth from Central Vietnam infused with lemongrass and spices. Mixed vermicelli noodles, tender beef, and pork are added. The broth has layers of flavour — more complex than standard pho. A signature Central Vietnamese dish that showcases the family's regional expertise.
Tips from diners
Reviewers describe this as tangy, lemony and spicy - highly recommended when you want to feel warm inside. More complex than standard pho.
Owned by Bình and Shelly Lê, Eat Vietnam specializes in Vietnamese midlands and southern cuisine with particular expertise in charcoal BBQ. The menu spans from phở to grilled meats — quail marinated in lemongrass and spices, lamb steak, sea bream — all cooked over charcoal. Reviewers call it a cut above other Vietnamese restaurants in London.
Friday-Saturday evenings require a reservation. Families and friends line up outside and it fills quickly. Lunch is less crowded.
Order family-style — for two people, ordering steamed pancakes, vegetables, spring rolls, and another dish to share comes to £23-27 total.
The BBQ expertise is what sets Eat Vietnam apart. Ask what they recommend from the charcoal grill — it's always better than standard Vietnamese restaurants.
While Dalston's phở mile gets the buzz, Eat Vietnam is the go-to in South London. The menu is wider than typical Vietnamese restaurants with lamb steak and sea bream alongside traditional dishes.
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