For the longest time, finding somewhere good to have Vietnamese food in Hong Kong seemed extraordinarily difficult. Although by good I certainly do not just mean “upscale”, it does appear that there have hardly been any attempts at high-end Vietnamese cuisine in Hong Kong. I mean, in the past, whenever I craved for a bowl of beef pho, I would only think of going to one of the few modest, super-cramped Vietnamese restaurants in the Tai Hang neighbourhood. At times of social gatherings that required more space, I’d generally be stuck with one of the inauthentic, Chinesified renditions of Viet cuisine scattered around the island.
Belonging to the same group as the Japanese restaurant Gonpachi next door, an extention of the famous Tokyo restaurant that I always saw as an overpriced tourist trap, I had initial doubts about the authenticity of the food at An Nam. But! After my first meal there, I’m happy to say that I was probably just a little too cynical.
The first dish I tried was the big head prawns in fragrant sauce. The prawns were fleshy, firm with a bouncy bite, soaked in a flavorful shrimp roe sauce to form a succulent, briny dose of omega-3 😀
Next up was one of my favourite vietnamese dishes – grilled pork “bun noodles” that always leaves me feeling extra healthy without taking away from the pleasure of taste. This reminded me of the grilled pork noodles from Banh Mi Bay, a cute Vietnamese “cheap eats” diner that I used to frequent in Bloomsbury, London.
I also tried the rare beef pho and liked it very much compared to most places I’ve been to in Hong Kong. With tender beef slices and a savoury stock, I’ve been back a few times for this bowl of pho. One thing though – the temperature of the broth (upon being served) fluctuates depending on the time of the day/how busy they are, so a polite reminder for them to serve it hot would be a good idea when you order! I personally cannot stand lukewarm soup noodles !
The rice rolls, which were essentially finely minced pork wrapped in a thin slippery skin with fresh herbs was also satisfying.
The shrimp paste on bamboo sticks however, were not exactly worth raving about. They were not horrible but definitely on the dry side. I think I would probably be able to find better versions in other Vietnamese restaurants, even in one of the casual diners in Tai Hang.
The pork and shrimp rice paper rolls (goi cuon) on the other hand were well-made; at many other places I often found poorly proportioned versions of these with either too much vegetable or noodles inside. Here, as you can see, the rolls have been done in a good size and are filled with well-balanced amounts of each ingredient. Goi Cuon devotees may, however, find the skin a little too chewy and rubbery.
The deep-fried frog’s legs and deep-fried shoft shell crabs literally tasted the same. Look at the next two photos… at first glance they pretty much look the same too. Anyway… both were enjoyable since for me, all things deep-fried that are not too oily, reasonably crispy and not without flavour are easily good enough to make delicious snacks to go with any kind of drink :p
Though on second thought the soft shell crabs pictured below could have been a little crunchier 😛
THE deep-fried dish I really like at An Nam however, is the spring rolls. The waitress says they are all filled with fresh shrimps and indeed, as far as I remember, these spring rolls are one of the best Vietnamese spring rolls I’ve ever had in Hong Kong. A neatly stacked bowl of baby lettuce is also served on the side for wrapping around the spring rolls, adding a lovely layer of fresh crispiness.
The stir-fried beef noodles were also wonderful – piping hot and bursting with flavour.
In general, I still foresee myself coming back to An Nam again and again but what I will never order again are the following things :
These baked cheesy clams which were seriously over-baked and therefore dry.
The coconut jelly that is almost tasteless.
The mediocre chocolate fondant and sweet potato dessert (pictured below – it’s that milky looking bowl of whatever at the back). I can assure you that sweet things are not An Nam’s forte. I would suggest leaving after your meal to go for dessert elsewhere 😛
Address: 4/F, Lee Gardens One, 33 Hysan Ave., Causeway Bay
Phone Number: (852) 2787 3922