The broth simmers for hours from beef bones and aromatics—star anise, cinnamon, coriander—creating a clean, aromatic base. Rice noodles are thin enough to slurp. Fresh herbs—mint, cilantro, basil—arrive on the side along with lime wedges and chili. The beef arrives raw and cooks from the broth's heat. This is the Vietnamese comfort food and Mekong's baseline for quality.
Tips from diners
Add herbs, lime, and chili to taste—the broth is meant to be adjusted by you as you eat. Start with a little and add more if you prefer.
Dried rice noodles are soaked briefly and stir-fried in a wok with a sauce that balances tamarind sourness, fish sauce salinity, and palm sugar sweetness. Shrimp and fried tofu add protein. Crushed peanuts finish the dish. Bean sprouts and cilantro arrive raw on the side to add at table. This isn't the tourist version—it's made as it would be in Thailand.
Tips from diners
Ask for less sweet or spicy when ordering if you prefer—the kitchen will adjust. Don't assume they'll balance it the way you want without asking.
Catfish fillets are cooked slowly in a clay pot with a caramel sauce made from fish sauce, sugar, and garlic. Fresh dill and red chilies finish the dish. The caramel creates a glaze that coats each piece of fish. This is a depth-of-flavor dish that shows Vietnamese cooking's mastery of umami and sweetness balance.
Tips from diners
Ask if they're using fresh catfish—quality fish makes this dish sing. The clay pot keeps the fish moist and adds a subtle earthiness.
Rice paper is softened in warm water and filled with cooked shrimp, fresh mint, cilantro, lettuce, and thin rice noodles. The rolls are served fresh and cool, alongside a peanut or fish-based dipping sauce. These are lighter than fried versions and showcase the Vietnamese preference for fresh herbs and vegetables.
Tips from diners
Order these before other dishes arrive—rice paper dries out after a few minutes. They're meant to be eaten fresh.
Rice flour batter is made with turmeric, creating a golden crepe. Inside: cooked shrimp, sliced pork, bean sprouts, and greens. The crepe is fried until the bottom crisps while inside remains tender. Served with fresh lettuce, herbs, and fish dipping sauce. You build little wraps with lettuce leaves and dip in sauce—interactive eating that's part of the appeal.
Tips from diners
Wrap pieces in lettuce leaves before dipping—the lettuce adds freshness and helps you manage the heat from the crepe.
Mekong is Rome's benchmark Vietnamese restaurant, located off Via Appia Nuova near Metro Furio Camillo in the San Giovanni district. The owner is passionate about Vietnam and sources ingredients authentically—importing fish sauce, herbs, and coffee directly from the Mekong Delta region. The menu follows the five fundamental Vietnamese tastes: sweet, sour, bitter, spicy, and salty. Every dish is made to order with fresh herbs and vegetables. The medium-sized space has a friendly, unpretentious atmosphere where the food speaks louder than decor.
Book ahead, especially on weekends. The space is intimate and fills quickly. Call directly at +39 06 7825247.
Ask the owner for recommendations if you're new to Vietnamese food—he's passionate about explaining the menu and will guide you toward authentic choices.
Closed Mondays and Tuesdays. Dinner only. Open late (11:30pm) on Friday and Saturday. Budget 20-30 euros per person with drinks.
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