Hole in the Wall

Hidden treasure in the big city iodin thing that on the whole people can relate to is the love for wonderful food. You never see people non insufficiencying to share a great dining envision with friends, family, or the world through tender websites. In every person you see the excitework forcet of trying unfermented foods and restaurants. We have all had that perfect dining experiences that have do an in alleviate on our lives. Well what I want to share with you is a belongings that is hidden within the growing metro of Magmata in an unlikely place.This short place is a hole in the wall restaurant affiliate let out Not, this little restaurant strives to deliver an authentic Vietnamese experience to their customers in the big city of Magmata. Let me go into the history of let loose Non briefly. As explained by the possessor, this restaurant is being managed by cardinal men a Filipino and a Vietnamese, who got all the supplyes from his grandmother. Which also became th e name since Baa Non meaner grandmother in the fathers side in Vietnamese. Baa Non puts pride that they see some of the best authentic Vietnamese food in manila.Well luxuriant about the history, lets get down to business, I know what you all want o hear. Lets talk about the FOOD. Well in total I tried nine different wait stars each with its own individual smell that stood out from the rest. First off the bat would be the Pooh Boo which is a homemade beef noodle soup with spices and fresh herbs. The broth was peppery without being overpowering that would normally overpower the flavors of the spices and the fresh herbs but this was non the case you could taste every flavor in the dish antenna.The balance of the dish is worth mentioning since you rarely get such good beef noodles which is not overpowering in taste. What also interested e was the fact that in the menu, there was a guide on how to eat the dish. First, you need to condense the lime on your pooh then join on the attic sprouts and the basil afterward that, put the chili depending on your taste and finally, add the black bean paste and stir or mix it. We decided to try the two kinds of spring considers they had to offer, it was Go Con and Chaw Gig and the difference amongst the two is that Go Con was a fresh spring roll while the Chaw Gig was fried spring roll.Go Con is made of pork, shrimp and vermicelli attractively rolled in rice paper served with their storied meant sauce which I think was a marvelous peanut sauce. It had much of flavor and also was not to thick a great patronage to the Go Con . The Chaw Gig is a mixture of earth pork, shrimp, taro, and black fungus wrapped and deep fried and served with fresh greens and handed-down NCO AMA dipping sauce. Between the two spring rolls I have to put my silver on the Go Con which was very well balanced and add that with the peanut sauce, you are asking for a recipe for success.We had four principal(prenominal) dishes for our meal . We chose all the house-favorites/recommendations. The first of the dish was the Boo Luck Lack stir-fried spiced beef served with fried basil. The beef was cooked medium rare with sesame seeds and the beef had a good flavor and when eaten with the fried basil it blends since the basil was fried the ardent flavor was mellowed to allow a good conclave with the beef. The owner told us meat could not meet the standards of the owners.The second dish was the Ga Among which is grilled chicken in rich lemon denounce marinade. The grilling of the chicken was astonish it was moist but also tasty and the taste of the lemon grass was intense which gave it a nice flavor. The third is had Soon Mongo Xa, pork rabbets flavored with their picky lemongrass fusion, pan-fried and served with soy-chili sauce. This dish was a tad plain but I still got the good fusion of flavors but it was not strong enough to differentiate to the other two dishes I tried earlier.The That Hoe KHz Truing is a angeli c-savory dish of pork and egg simmered in coconut Juice this dish I think was a mistake to order. It was very salty and didnt paroxysm with all the other dishes we ordered. The main course was good overall with trine hits and a miss. We had Ban Dan Loon for our dessert. This dessert made everything worthwhile the dish is eke a mixture of Spain-Spain and stating but with a filling in the put topped with a coconut cream and sesame seeds.The dish was sweet but not too sweet to make you forget all the other flavors you had during your meal. I think this is one of the highlights of our dining experience. For the drink I had their new Vietnamese Blended Mocha which is not yet in their menu since the owner is still testing it out and is looking for feedback from thickening before placing it on their menu. The flavor of the strong coffee and the nice bouquet of the chocolate made the drink a big plus n my books. The drink was balanced and very good since that day was quite hot.Well I g uess this has to conclude recount of my visit to Baa Not. I impart leave you with this, everyone has good dining experiences but it takes a good combination of service and food to make this experience a memorable one and I must say Baa Non has made an impression of me. I for one am confident to call it a hidden treasure. So why not try it yourself to see if what I wrote is true. I gambol thee farewell and hope you had as much fun reading as I had recalling and writing this article.