Vietnamhouse - Nonnenhorn

Who would have thought that? You must have seen it with your own eyes: on the front of the old building, flanked by a small chapel and the restaurant The chapel stands in very large letters restaurant Altdeutsche Weinstube Fürst and only on two planting bowls on the left and right of the entrance area each shows a golden sign on Vietnam House, that it is no longer here) a wine bar but a Vietnamese restaurant, we already knew last year, but at that time did not manage to set the foot above the threshold of Vietnam House. This time, on the day Four of our Lake Constance holiday, it had to be real. Of course we had ordered a table; without reservations, there is almost nowhere to go, in the evening less than at noon. The rooms of the Vietnam House in Weinstube Fürst, as the official firming of the gastro plant, are small; we were led into the rear room. Already in the front room reminds as well as nothing more of the former wine bar. Wine red wallpaper with gold-colored snorkels on the walls, black-and-white photos from the old Vietnam, the one and the other Buddha, a kind of house altar with pictures of the family and/or the circle of friends, the one and other wall relief. All this continues in the back room, only tables and chairs as well as some of the lamps are likely to have belonged to the last vine cellar. We felt comfortable; for the ambience, because it is coherent in itself, I forgive four stars. Cleanliness: all fine clean, four stars. Service: The service provided two young women from the village; from time to time it was a bit, but on the whole we felt well looked after and it didn't miss us. The Vietnamese boss only takes the guests to the place, otherwise acts invisibly behind the scenes and appears to hold hands again to present the bill and to accept the salaries. Nice four stars. Food and drink: There are almost exclusive Vietnamese cuisine and this will be, I can judge it as well as authentic practice; only with one of my dishes, and later, was quite awkward with Chili. The menu is not too large and therefore a sign that here, apart from shellfish, is predominantly cooked with fresh ingredients), is arranged according to themes well structured and therefore also very clear. The guest will not be overshadowed with zig offers and will find the corresponding German explanations for each individual court in addition to the Vietnamese name. If all the knits were really ripped, the almost accent-free German-speaking boss would certainly be ready for further explanations, because the two service ladies lack a bit of background knowledge. In addition to appetizers, salads, main dishes and desserts, there are also two menus for five courses each for EUR 28,00; as I find a very fair price. Beforehand, my wife and I ever drank a small Tettnanger Pils 0.3l for EUR 2.50) and for food I ordered that the devil may have ridden me, after the previous weepings a Sauvignon blanc Ibice Nardeja, Castilla y Leon, Spain).I quote from the map. Fruity white wine for every day, easy and consuming it can be enjoyed as an aperitive, but also fish, seafood and poultry. Swallow over it! My wife ordered herself as an appetizer Egg-Rolls Vietnam EUR 5,00) and as main dish Sam-Sien EUR13.50. The egg rolls were filled with vegetables and glass noodles; they tasted her better than Sam. With one other than the pepper sauce, it would have been a first-class dish for me so their statement. Sam-Sien is roasted chicken meat with honeymoons, squid, green shells and celery; the whole thing in the mentioned pepper sauce. Unlike her, I was happy with my choice to the Menu 2, I had ordered it primarily because of the first gang Pho Bo. Pho Bo , virtually the Vietnamese national soup, world-famous and my personal Asian favorite soup, is eaten in the country already at breakfast or throughout the day; you can get them at the edge of the street, in small kitchens or in the restaurant. It is very aromatic, well seasoned, consists of broth with beef fillet discs, ginger, finely chopped fresh vegetables, glass noodles and soy sprouts. If it is totally authentic, the guest gets bowls with the chopped vegetables and one with nuoc mam sauce and spices or, as desired, scatters herself. Here, of course, the soup was ready served, but it also stood a box or a box. Drop with nuoc mam on the table ready. The soup was excellent. As a second walk followed for me a fried summer roll similar to a spring roll but with a softer shell) filled with glass noodles and vegetables and already pre-heated with nuoc mam, I have a little reheated and then this gear was very delicious for me. followed by fried furrow fillets; a speciality from Hanoi, is served with rice noodles and aromatic herbs Since a Vietnamese name was saved here, it was highlighted at least in the menu text that it is a specialty from Hanoi. Should there actually be fowls there? In southern Vietnam there is plenty of fish in the area of the coast and in ponds; Felchen didn't get me there and nowhere. Whether the legend is right or not for this food; the gang was perfect. As a fourth walk I got Roastbeef with chili and lemongrass. Roasted in caramel with chili and lemongrass gives a particularly aromatic touch. Meat perfectly and wonderfully caramelized, lemongras fine, however with the chili was quite exaggerated here; this dish is not so sharp in Vietnam. Answer to my corresponding comment at the service: We know that, at the fourth walk from the menu two he gives the cook) right gas! Is that what all the guests like? Finally as dessert I got apple cake from the pan on orange sauce. Very harmonious; extra orange sauce was still a lot of honey. And no nuoc mam! If my wife's main dish had not been so dominant, I would have forgiven five stars for the comrade; so it becomes proud four and a half. And we come back; this authentic kitchen has enjoyed well, especially since the price/performance ratio is also consistent.