Asian nouvelle, Vietnamese food - what does skip the dishes charge restaurants

Vietnamese food is new in many ways. age cooking.
In fact, Vietnamese chefs like to call their cooking a new Asian dish.
I am in Delhi and have the opportunity to try a new Vietnamese restaurant called Blue Ginger at Taj Palace Hotel.
The first time I met Vietnamese cuisine was in Paris, where Vietnamese restaurants are as common as Indian restaurants in London, which is part of the colonial heritage.
In fact, my friends who have been to Hanoi are eager to mention the delicious steak baguette served throughout the day.
Unlike Britain, at least the French have introduced quality bread in their colonies.
Vietnamese food is new in many ways. age cooking.
In fact, Vietnamese chefs like to call their cooking a new Asian dish.
What this dish has in common is a heavy reliance on carbohydrates, as vegetables, rice and beans are important in the dish, as are the free use of fresh herbs such as coriander and basil.
With less oil, meat and fish are more flavorful than the main course.
However, one of the irritating factors for Indian taste is that almost everything uses fish sauce in large quantities --
Not friendly to vegetarian food.
The use of oil is rare, and simmering is the preferred form of cooking.
The use of vegetables is very free, such as lotus root and cabbage.
Blue Ginger is a very attractive restaurant.
Not showing off like Bangalore in the west end of the Taj Mahal.
Given the lush environment of the West End hotel, it will be difficult.
But in the urban setting, this is one of the best designed restaurants I have ever eaten.
The most special shower here.
Like chandeliers, open kitchen and beautiful classic wood ceiling.
In order to attract lunch, someone tried to provide a menu with a fixed price at lunch timetime crowd.
In the evening, it was a great success because it was difficult to get the table.
When I asked about the angle of vegetarian food, especially the fish sauce, I was told that nearly 30% of the menu was vegetarian.
In fact, I started my meal with vegetable River powder, not much like the beef River powder I had in Bangalore --
Soup of Pho.
However, the noodle soup called it is like foie gras and foie gras --
This is one of the signs of Vietnamese cooking.
Then the roast chicken with green lime leaves and cold mix
Simple and satisfying, but not too vietnamese if we stick to the principle that meat is a condiment rather than a main course.
But Blue Ginger is like blue elephant to Thai food for Vietnamese food;
Try to make the food here accepted in the world.
But to get back to my lunch in Delhi, I recommend two absolutely excellent vegetarian dishes to anyone visiting the restaurant: dau Dua Xao Toi (stir-fry and Soi Chay Trong Tho with chopped garlic and coriander (sticky rice with vegetable toppings in the sticky pan ).
These make me feel very authentic, delicate and easy to cook.
Be sure to try it in Delhi.