Choosing salt as the central image
Cuu Vi Duyen Hai" is the third chapter in the journey that MamMom restaurant pursues: each season choosing a land, going deep into the kitchen of that land. Previously, the restaurant had a menu themed "Season of Flows" taking diners to the Mekong Delta and "Sài Gòn hoa lệ" recounting the rhythm of life and liberal taste of Saigon land.
With this menu, MamMom restaurant continues to bring diners to the central coastal land, a cuisine that is rich and unique in Vietnam.
Choosing salt as the central image, the restaurant suggests a cultural cross-section, where simplicity and sophistication coexist in a white salt grain.
Starting with typical dishes such as Vả mixed with sun-dried shrimp and Mì quảng shrimp. The slightly astringent, slightly dry taste of Vả fruit, combined with the rich sweetness, chewy crispness of sun-dried shrimp in the coastal region, creates a flavorful impression.
Next are five spring rolls representing distinct culinary culture regions: Hue, Hoi An, Quang Nam, Quang Ngai, Quang Binh and Da Nang. Each spring roll is a local cut, reflecting the subtle difference in taste.
Cuu Vi rice is the center with salts: Lemongrass and pork floss salt, Chicken salt, Crab salt, Shrimp salt, Tuna salt, Peanut salt, Black sesame salt, White sesame salt, Molded mushroom salt, arranged into a true salt rice tray, served with Tien Vu rice and brown rice.
The Peking dining tray evokes the cozy space of an ancient Hue family meal, with Bong fish braised in a pot, Earth shrimp braised with spices, Boiled pork leg with fish sauce and papaya, Boiled sweet potatoes dipped in fish sauce, Shrimp and shrimp soup cooked with collected vegetables and Stir-fried sweet potato rice.
Sweet ancient capital closes the flow of inspiration with five Hue royal sweet soup dishes, which are famous as one of the richest and most elaborate sweet soup lines in Vietnam.
The journey to find flavor
Chef Le Van Tinh, in his journey through the Central Coast, not only stopped at finding raw materials, but also learned about culture, met local people, to select products with strong regional imprints: Ly Son garlic, famous for its characteristic strong aroma, Hue lemongrass that only grows well in the Ancient Capital, or Nam O fish sauce, a famous traditional fish sauce of Da Nang with a long-standing fermentation process.
Michelin Bib Gourmand is a valuable recognition, but the direction that the restaurant will persistently pursue is not only to introduce delicious dishes, but to proactively turn each menu launch into a cultural storytelling work, where every detail, from the name, number, to the ingredients, has a familiar and profound meaning.
