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Superlative meal last pm. I love it when my expectations are exceeded. The Red Crab is probably the best thing I've put in my mouth this yr. Transcendental- like my first crispy ong choy or apple fritter. Thanks to all that have done the leg work.

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"In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata

I couldn't agree more. In fact, I'd say it's one of the best things I've had in the past 12 months. As was posted above, it's an invention of the owner, and he's very proud of it. For me, eating this dish elicits a rare yet familiar emotional response that's the very essence of what drives me to post here at LTH as I do. Eating this dish is a moment; an elusive and glorious moment that is, in my personal world of food, as good as they get.

I'd only been to Nha Hang once before and really enjoyed that earlier meal. I'm a relative neophyte when it comes to Vietnamese food, but what immediately struck me the first time out was equally true the second time around. There's no cloying sweetness here, which is all too often the main attribute of the Vietnamese food I've eaten in the past. The food is balanced in an immensely satisifying way. Yes, there is sweetness but it's countered -- dish after dish -- by notes of funkiness, sourness, tartness, bitterness and richness. There's a lot going on but it adds up to genuine harmony on the palate.

I was worried that with only 2 of us, we'd lack ordering power. And we did. However, we still managed to order 4 dishes and we enjoyed them in a way that, in my experience, a larger group doesn't always get to do. We ate directly from the serving plates, which allowed us to create bites for ourselves that combined all the elements of our choosing. Not having to pass plates around a long table also means eating food closer to the temperature at which it's served. A 2-top was a great way to go and it instructed me that going to Nha Hang solo would be a worthy decision. Don't get me wrong, I love group meals but I think I sometimes avoid certain places unnecessarily because I get too caught up with the lure of "ordering power."

We started our meal with the rare beef salad . . .


Rare Beef Salad
I had this last time and I really liked it. It was sensational this time around. I was delighted by the quality of the ingredients how all the components all sung together. When you pass this dish around and share it with 6 or 8 other people, you're just not going get the same eating experience. It really needs to be eaten as a whole dish because there are a lot of components that all work beautifully together. If you don't get them all, you're not really having the dish as it's intended to be eaten.



Red Crab
Just awesome on every level. The crabs themselves were spectacular and the sticky glaze on them was totally addictive. It was hot but also sweet and there's just a lot to it. I was eating parts of the crab I didn't know could be eaten -- chomping down the shells with wild abandon. I was OOC.



Bun Mam
A great bowl of soup but with not quite as much "pop" to the broth as the first time I had it. However, the noodles were very nice and the protein components were all very tasty.



#147 - Crispy Wide Rice Noodle (I think)
We tried to order a tofu dish of the owner's choosing but (probably) due to the language barrier, ended up with this marvel of a dish instead. It was piping hot and the crispy noodles had that perfect light crispiness and tender chew to them. The vegetables were all perfectly cooked -- still with some crunch but just soft enough -- and the complex sauce brought it all together magnificently. We didn't leave even one spec of fresh herb on that plate.

It was a spectacular meal at a truly great restaurant, and it's one that I really need to be visiting much more frequently.

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Hmmm,

Maybe I can get over there this week.

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Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

Horto In Urbs- Falling in love with Urban Vegetable Gardening

They're just as welcoming to solos as they are to larger groups. Of course, I was there at an off-hour (Wed at 5:15) but the owner was very responsive and made some good suggestions. I wound up with an app of wings and the specialty soup of the day (this one was with fish balls), and was especially impressed with the complexity and richness of the broth. As a solo, however, it is going to take me a considerable time to get through the entire menu.

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"The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)

We discovered yesterday at the GNR dinner that Nha Hang's shorthand is properly (or preferably, at least to the proprietors) "Viet Nam," (as intuited by Dan in the original post) since Nha Hang just means "restaurant." Their modified GNR certificate will read Nha Hang Viet Nam (thanks to Stevez!), whatever they remain in our hearts. Loan and Tuong were a delight yesterday, and I look forward to visiting them again on Argyle soon.

Most painful segment of Chowathon was at Nha Hang Viet Nam. The food was just so good, we kept slamming down more, even though we'd been eating for the 21 hours previous.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

I have to echo Ronnie above about the crabs. Had them last week and was the same way. Eating parts I didn't know could be eaten, slurping meat out of the shells. My friend and I said nothing to each other for about 45 minutes.

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"I Like Food, Food Tastes Good" - The Descendants

First visit last night. Ordered rare beef salad, small order crabs (the $18 one), chicken wings, and a rice noodle-wrap-sugar cane shrimp platter.

I'll echo everyone else on the crabs and wings...wow!!!. Like Ronnie said...out of control eating. Chomping on the crispy shells and all.

But I couldn't help wondering how much better the dish would be prepared with some of the jumbo sized blue crabs you get in Baltimore. Crabs with actual crab flavor and a good amount of crabmeat, not to mention the warm crabby juice that runs down your arms and face. Not complaining, exactly...(sigh).

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"Playing the trumpet with The Chicago Symphony Orchestra is the most fun that you can have with your clothes on." Adolph "Bud" Herseth

Tried the Ban Xeo yesterday...WOW! Crisp, crunchy, full of flavor...even the shrimp had flavor. Best rendition I've ever had.

The pho, on the other hand was a little off for me. Served plenty hot...I liked the fact that it included sliced onion. Broth was a bit on the salty side and had very little spice undertones. Skimpy on the tendon and tripe, but noodles were cooked perfectly. To me, the broth tasted like chicken rather than beef. (???) Soup garnish was less plentiful than at other places and not as fresh.

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"Playing the trumpet with The Chicago Symphony Orchestra is the most fun that you can have with your clothes on." Adolph "Bud" Herseth

I haven't had the Pho at Nha Hang, but a chicken broth is common in many home-spun versions of the soup, at least among my Vietnamese friends. Ditto on the lower spice profile. For better or worse, we've been trained that Pho always equals highly spiced (with cinnamon and anise) beef broth. Definitely not the case. This is just a data point; whether you enjoyed the soup or not is the more important question!

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"By the fig, the olive..." Surat Al-Teen, Mecca 95:1"

I have had the Pho several times at Nha Hang. From talking about it with the owners, and tasting it, I'm fairly certain that it has never been chicken based.

Nha Hang Viet Nam was profiled on ABC/7's Hungry Hound segment Saturday night. Steve D's must-haves included this crab dish and the catfish in claypot.

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"Life is a combination of magic and pasta." -- Federico Fellini

My friend and I had another power lunch yesterday at Nha Hang. Two phos, fried squid, pork rib in clay pot, grilled pork and shrimp in rice paper, and a huge mussel dish sent from kitchen (and not found on the menu). Everything was fresh unless it was intended to be funky. So much flavor in every bite without the monotony often found in other Southeast Asian kitchens.

The Nha Hang family continues to be warm, passionate, and appreciative.

If you have never been, do yourself the favor.

Just got back from Nha Hang. We were sent a new "breakfast" dish from the owner. He brought out a cast iron cow, and then placed a piece of raw steak in it, and cooked it at the table. In addition, there are meatballs and an egg. The accompaniment was a delicious shrimp-based sauce. The baguettes were light and warm. It took me a minute to realize that video representation would benefit the community:

http://youtu.be/8ZHo-fWnKW4

Sizzle-Vision®

That "breakfast" dish looks great.

I just had a great bowl of bun bo hue and i'm happy to report Nha Hang is as good as ever...balanced, deep, and spicy.

FWIW it can't be repeated enough just how welcoming the service is here. If you haven't been in a while, their menu enthusiastically advertises, that you shouldn't be afraid to ask if you are looking for something and don't see it on the menu.

First informed of bun bo hue in '03 by Titus Wongs fantastic Dong Thanh post on Chowhound I've been a fan since. Nha Hang's version is hands-down the best version I've had the pleasure of slurping, sweating and enjoying.

Titus Wong, 2003
#54 - Bun Bo Hue (Hue-style noodle soup) - Definitely a cold-weather noodle soup, Bun Bo Hue serves up a beef broth flavored with shrimp paste and chilis, and garnished with cilantro. Opaque, white, rice noodles provide a brilliant visual contrast to the rich, red broth in which they swim. The version I had at Dong Thanh featured a pork hock (aka pig's knuckle) which I leisurely gnawed after slurping down the noodles. I have to admit that it's been awhile since I've relished Dong Thanh's version, but in the type of cold weather we're enjoying now, I'd imagine that it would hit the spot.

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

I have a hard time straying from the bun mam when I order soup here, but this endorsement for the bun bo hue had me high tailing it up LSD the other day. Like the bun mam it has a deeply funky base, fortified by a fermented shrimp paste. As soon as the bowl hit the table, fishy funk was wafting in the air. The proteins were okay- slightly chewy sliced beef and a cross section of pork shank that could have been cooked a bit more tender. It also provided that awkward moment when you have to dig into your soup with your hands and work the meat away from the skin and bone. Fortunately I was in good company. The pork cake was nice and peppery and I'm a sucker for fine ground emulsified pork products. Garnishes were impeccably fresh and well, pretty beautiful to look at. Noodles were just right, sometimes I find this style of noodle to get mushy by the bottom of the bowl. The bottom of the bowl proved the best slurps, all that fishy paste and finely minced lemongrass was a bomb of aromatic and umami delight. This may have been my favorite version I've tasted as well.

Another reason Nha Hang Viet Nam has become my favorite Vietnamese spot and probably favorite discovery of the year. Love the kitschy decor, delightful staff, and bright flavors coming out of their kitchen.

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blog E-Dogz

Every time I see a notification of a new post, I wonder if it's going to be the first bad review. Sure enough, I'm happy to see praise similar to the quote above. It makes me so proud to be part of LTH, and to have co-discovered (with turkob) a real gem.



I too always find it difficult to not order the bun mam, but then again if the group is big enough you can get them both.

Speaking of, anyone who can make a weekday lunch, fropones setup a lunch event for tomorrow.

Fantastic lunch yesterday. I haven't had much experience with Vietnamese food but most I've had hasn't really impressed me. This changed all that.


Chicken Salad (Goi Ga)

We started with this chicken salad that was tangy and sweet and full of full herbs.


Rare Beef Salad

Pretty similar to the chicken salad, except with rare beef. Again, fantastic stuff. Topped with fresh herbs and crispy onions, I could have eaten this stuff all day (except we had quite a bit more coming).


Bun Bo Hue

Really tasty soup; nicely spicy (although could have been spicier for Gary's request of very very spicy) with a very nice, rich, deep flavor. Definitely hit the spot in this cold weather as Gary quoted Titus Wong above.


Chef's Special Baby Crab with Tamarind Sauce

Wow. just wow. I think Ronnie covered it best above; chewing on shell and parts that probably couldn't be eaten. Leftovers this morning were just as good as they were yesterday.


Pho Dac Biet

I didn't think I liked pho from the tastes I've had before. I was wrong. This was delicate and flavorful and delicious.


Mi Quang

This was quite good but paled a bit in comparison with the other dishes we got. Laikom said it wasn't really "on" today. Will have to come back to try it when it is.


Beef with Sour Mustard

Forgot to take a picture until we had eaten half of this one. Really tender beef with great pickled sour mustard greens. As delicious as it is simple.


Rambutan

They dropped off a complimentary plate of these interesting fruits that tasted like a milder lychee.


A shot inside the rambutan.

Really an incredible meal. I can't wait to return for many more incredible meals. Thank you to LTH for showing me this place (and many more).

Went there tonight. Agree with all the very well deserved high praise. Food and service were exemplary. It's worth noting that the menu has possibly changed as the pork and catfish clay pot is now #158.

Took some out f town friends there last night only to find it was not open. A woman came out and offered to open up in an hour but we couldn't wait. Drove by later and they never did open. The sign said open 7:30 to 10:00. Hope it was just a one night thing.

I had lunch there on Wednesday. They are definitely open.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child