I've written up this one before, but I had a group dinner here last night.
Bo La Lot grilled marinated beef (ground) wrapped in an aromatic Hawaiian leaf served w/the traditional vinegary Viet dipping sauce.
Bo Cuon grilled beef (slices), fresh mint/lettuce, rice vermicelli noodles, all wrapped in the rice paper and served w/the ubiquitous Viet dipping sauce.
Chao Tom ground shrimp wrapped around a slice of sugar cane, grilled then fried, served w/salt, pepper and lime.
Banh Xeo Large pan fried Vietnamese crepe with pork, shrimp and bean sprouts. One cuts up the crepe and puts some on a rice paper roll, then add some mint leaves, cilantro, julienned carrot and dip in the same Viet dipping sauce.
Goi Du Du Tom Thit/Ga - shredded green papaya, carrot, onion tossed w/chicken, mint leaves and topped w/peanuts.
Bo Tai Chanh sliced beef and onion salad tossed w/lime juice, basil and topped w/crushed peanuts.
Catfish Kho To catfish marinated and slowly cooked in a clay pot w/carmelized sugar.
Mussel Sate mussels sautéed in sate spices
Hu Tieu crispy wide rice noodles sautéed w/tofu, mushrooms, and assorted veggies.
Two surprises for me were how good the mussels and the crispy rice noodle dish were. They really impressed.
Most could not get over how the sliced beef salad looked more like chicken, possibly due to the citrus marination?
I still think a lacking component to the food at Cam Rahn is a deeper spice profile (I cant quite put my finger on exactly what). But in no way did that stop me from enjoying the very freshly prepared food that was served last night, all very tasty.
Oh, the bill was a whopping $57
Cam Ranh Bay
6632 N. Clark St.