Hy-Vong Vietnamese Cuisine

Hy-Vong Vietnamese Cuisine Review

Spring springs forth in spring rolls of ground pork, cellophane noodles, and black mushrooms wrapped in homemade rice paper. People are willing to wait on the sidewalk for hours—come before 7 pm to avoid a wait—to sample the fish panfried with mango or with nuoc man (a garlic-lime fish sauce), not to mention the thinly sliced pork barbecued with sesame seeds, almonds, and peanuts. Beer-savvy proprietors Kathy Manning and Tung Nguyen serve a half-dozen top brews (Double Grimbergen, Peroni, and Spaten, among them) to further inoculate the experience from the ordinary—well, as ordinary as a Vietnamese restaurant on Calle Ocho can be.