add to our listings
*The Dallas Morning News has selected this location as one of the Top 100 Restaurants in D-FW.*
The cooking of central Vietnam is the focus of the Bui family’s large, airy, friendly restaurant (where blues bands play on the atrium stage once or twice a week). Standout dishes include steamed rice crêpes, “Nin Hoa” home-style grilled pork skewers, Vietnamese-style beef carpaccio and crispy anchovy green papaya salad. Closed Tue. Full bar. (04/10)
"Dinner at the Bui family’s handsome 4-year-old restaurant in Plano tends toward the deliciously spicy, as the Buis come from central Vietnam. Start with a tangy, limy raw beef salad (bo tai chanh) redolent of ginger and basil. Or a fiery green papaya salad topped with crunchy fried anchovies (goi ca kho du du). Prefer something less hot? Go for the banh cuon, steamed rice crêpes filled with shrimp and wood-ear mushrooms and served with a lightly sweet fish sauce. (Appetizers here are generally irresistible.) Move on to a seafood dish, maybe shrimp and string beans in a velvety coconut curry sauce, or “shaking” beef (bo luc lac), in a suave sauce with onions and scallions. Service is terrifically warm and helpful, and the wine list offers a few interesting choices that work well with the food. For dessert, tapioca fans will love the warm, sweet taro pudding, studded with tiny tapioca pearls. The dining room, which has a full bar, wraps around an atrium-like stage that features live blues once or twice a week. Call ahead or check the Web site, as the restaurant sometimes closes for events.
-- Leslie Brenner, "Best in DFW: Vietnamese" (April 2010)
Write a Review
Dinner at the Bui family's handsome 4-year-old restaurant in Plano tends toward the deliciously spicy, as the Buis come from central Vietnam. Start with a tangy, limy raw beef salad (bo tai chanh) redolent of ginger and basil. Or a fiery green papaya salad topped with crunchy fried anchovies (goi ca kho du du). Prefer something less hot? Go for the banh cuon, steamed rice crêpes filled with shrimp and wood-ear mushrooms and served with a lightly sweet fish sauce. (Full review)
While Tran Bui, one of the five siblings who runs Zander's House, uncorks a bottle of wine at the table, I ask her the all-important question: "What do Vietnamese people come in here to eat?" (Full review)