Fried spring rolls with a golden, crunchy exterior encasing a filling of minced pork, shrimp, crab, and vegetables mixed with herbs. Served with a fish sauce dipping sauce. The kitchen fries them to order—they arrive hot and shattering. Reviewers often order multiple rolls.
Tips from diners
Nem are best eaten immediately. If you order them as a starter, eat them first before other dishes arrive.
Silken rice-paper rolls filled with a mixture of cooked pork, shrimp, fresh mint, and cilantro, typically served at room temperature with dipping sauce. The rolls are so thin they're translucent. Reviewers single this out as a must-try—the simplicity and execution are revealing of the kitchen's skill. Often ordered as a starter but works as a light main.
Tips from diners
Banh cuon should be eaten at room temperature, not reheated. The gentle flavors are best when fresh.
A Vietnamese salad-style dish: cold rice vermicelli topped with grilled marinated beef, fresh lettuce, cucumber, mint, cilantro, and a pungent fish sauce-based dressing. The contrast of warm meat and cool noodles is refreshing. Reviewers note this is lighter than pho but equally satisfying.
Hanoi-style pho made with beef bone broth simmered for hours to extract deep flavor. Served with fresh rice noodles, rare beef slices that cook in the hot broth, and a plate of fresh herbs (basil, cilantro, lime) for finishing. Reviewers note the broth has subtle complexity—no MSG, just time and technique. This is the bowl to order if you want to taste the kitchen's fundamentals.
Tips from diners
Add fresh herbs, lime juice, and chiles to taste at the table. The plate of accompaniments is meant to be used liberally.
Fried rice made with properly cooled day-old rice so the grains stay separate and don't clump. Ingredients vary but typically include egg, proteins (shrimp or chicken), and vegetables. The kitchen's skill is evident in the heat—each grain is individually coated with oil and sauce.
Dat Viet is a Vietnamese restaurant in the 14th arrondissement near Place Denfert-Rochereau, specializing in authentic Hanoi street-food recipes made fresh daily. The kitchen avoids MSG and uses traditional Vietnamese spices and local produce sourced thoughtfully. The dining room features Vietnamese ceramic statues and bronze drums creating a warm, nostalgic atmosphere. Prices are modest—expect €20–30 per person with drinks. Reservations are accepted but the restaurant welcomes walk-ins.
Dat Viet accepts reservations but also welcomes walk-ins. Lunch (12–2:30pm) can fill quickly on weekends. Weekday lunch is quieter.
Expect €20–30 per person with drinks. This is affordable Vietnamese dining with serious technique. Good value for Paris.
Fresh herbs, lime, chiles, and fish sauce are set at your table. Adjust flavors to your preference—Vietnamese cooking is meant to be personalized at the table.
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