Chef Tam Pham spent seven years perfecting this wing recipe. The wings are coated in a pungent fish sauce glaze with charred garlic, cilantro and lime. The result bridges traditional Vietnamese flavor and modern bar food sensibility.
Tips from diners
The funky umami from the fish sauce and garlic pairs perfectly with cold beer or sake. These are the ultimate drinking snack.
Reviewers consistently call this the standout dish. The goat is braised in a curry sauce with lemongrass and coconut, served with Chinese egg noodles and a flurry of cilantro, mint and other fresh herbs. Multiple sources describe it as unexpectedly delicious and worth returning for.
Tips from diners
This is the dish regulars return for. The balance of heat, coconut richness and fresh herbs is carefully calibrated.
A delicate raw preparation that highlights the quality of the shrimp. The lime cure gently cooks the shrimp while preserving its sweetness. Chilies and herbs add layers of flavor without overpowering the seafood.
Tips from diners
Pair with a crisp white wine from the sommelier's list. Shrimp crudo and wine are a classic pairing done well here.
A textural powerhouse where crispy lotus root contrasts with tender pork belly and shrimp. Pickled vegetables provide acid while crushed peanuts and fresh herbs complete the flavor profile. This is a refreshing counterpoint to richer dishes.
Tips from diners
Order this early in the meal to refresh your palate. The acid and fresh herbs prepare the way for richer dishes.
Pork ribs are glazed with tamarind, creating a balance of sweet, sour and umami. Crushed peanuts add texture and depth. The glaze brings brightness and the ribs are tender enough to fall apart with minimal effort.
Tips from diners
Share this with the goat curry and wings. The tamarind and peanut combination complements spiced curries.
Tâm Tâm was founded by husband-and-husband duo chef Tam Pham and sommelier Harrison Ramhofer, transitioning from a supper club pop-up to a full restaurant concept. Located at 99 NW 1st St in Downtown Miami, the restaurant is built around the Vietnamese quán nhậu concept—places where Miamians go to drink and eat small plates. The 36-seat space is intentionally loud and energetic, complete with a hidden karaoke machine in the bathroom. It earned Michelin Bib Gourmand status in 2024-2025.
Book through Resy. The restaurant is small and loud—arrive ready for a social dining experience rather than intimate conversation.
The karaoke machine in the bathroom is real. Groups of friends typically turn this into a party atmosphere, especially later in the evening.
Tuesday-Thursday have shorter waits and quieter energy than weekend seatings. The music volume is always set to high regardless of night.
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