The Subtleties of Vietnamese Food Are An Education At New York's Bocaphe - what are the vietnamese dishes at restaurants

My avoidance of large and small restaurants south of Houston Street is based on too many experiences in the room that are unconsciously uncoordinated, harsh, noisy and ears --
Crushing, this is because loud customers and owners refuse to block the sound, but instead beat the speakers with the boom to increase the sound.
So I went to the Bocaphe in SoHo with an uneasy mood for consolidation, and from the outside it looks very much like one of those decibels --
Destroy the restaurant.
I am happy to find that this small, colorful and very pleasant Vietnamese restaurant is not very loud yet, although very closefull crowd.
This place looks tempting, especially potted plants hanging upside down on the ceiling, wallpaper for Asian characters, scraps of paper
The colorful table and the striking wall painted the image of a Vietnamese woman on the newspaper.
Apart from what I have eaten in the United States, what I read in authoritative cooking books such as Saigon, I know very little about Vietnamese food
Nicole rutier, born "food in Vietnam", described in the book for centuries
The ancient influence of Chinese and French cuisine on Vietnamese kitchens.
"The nature of Vietnamese dishes is usually very light and very little fat even in stirring
"Fried food," she wrote. “Oil-and starch-
Almost nothing can be seen full of sauces.
In fact, Vietnamese like their food fat.
As free as possible, replace lard with vegetable oil when frying.
Chillies are also used much less.
As a result, those who want to eat Thai or Sichuan cuisine may not be found disappointed.
Expect subtle, less sweet. (
There was a bottle of Thai sriquia sauce on the table, but after using the dash on one dish, I immediately knew it was a mistake that hurt the balance of taste. )
The categories on the menu are appetizers, buns, crispy spring rolls, vermicelli, noodles with rice noodles, rice bows, entrees, burgers and salads.
We started with shrimp tempura ($9)
Tender and crisp.
A pack of eggplant ($5. 50)
Very soft with pickles and coriander on the soft steamed bread.
"Classic" River powder ($16)
It is a large bowl of rich broth filled with tender noodles (
Zucchini noodles can also be)
, While the chicken and ginger bags of rice noodles, vegetables, lettuce and peanuts ($16)
It's a meal in itself.
The other large bowl is made of fragrant jasmine rice, seasoned with colored ginger flour, with beef and lemon grass ($17).
Basil, Thailand ($19)
There are also.
The only disappointment was the taro fries, cut like fries, seasoned, but not at all ($7).
The wine list is very small and the dessert list can be ignored.
So for those who are not as familiar with Vietnamese cuisine as the rest of Southeast Asia, Bocaphe may be an education.
I am very happy to be educated.
Lafayette Street (BOCAPHE222)
Near Spring Street)646-882-