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Cao Has Lived in South London Since 1981 and Worked in the Restaurant Trade for Over C Three Decades

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Cao Has Lived in South London Since 1981 and Worked in the Restaurant Trade for Over C Three Decades hef and owner Myoi Cao has lived in south London since 1981 and worked in the restaurant trade for over C three decades. Her culinary roots, however, are found halfway across the world in the southern Mekong region of Vietnam. Myoi was born in a village on the banks of Cambodia’s Tonle Sap River to a Vietnamese fishing family and, following the outbreak of civil war, relocated to Saigon in Vietnam. There, she helped the family by working in local markets, making and selling pork steamed buns (“Bánh Bao”). After moving to the UK in 1979, Myoi trained in Chinese-owned restaurants and opened a Cantonese restaurant with her three brothers. Her passion however was always for the food of her childhood – the food of Vietnam. Myoi had long-memorised her mother’s recipes and over the years she expanded her repertoire with regular trips back to southern Vietnam and Cambodia. Southern Vietnam (“An Nam”) is known for its abundance of seafood, fresh vegetables and herbs, and for its bold flavours – lemongrass, fish sauce, tamarind and chilli. An Nam Restaurant was opened in November 2006 and in early 2007, Myoi surprised locals by winning Croydon’s inaugural Oriental Chef of the Year award. An Nam has since grown from strength to strength, popular among south Londoners and even far-off visitors from around the UK. The flavours you will try today are the culmination of Myoi’s journey and her passion for food from Vietnam. We hope you enjoy your meal. CANH | SOUP 1. Canh Tàu Hũ | Tofu and vegetable soup 2. Canh Bò Chanh | Chinese flowering cabbage (Choy Sum), bamboo Lemon and beef marrowbone soup shoots and straw mushrooms. 3.2 A Mekong Delta favourite from Myoi's childhood in Cambodia. Coriander, mint, red onion, 3. Canh Chua | Vietnamese hot & sour soup chilli, lime and rare beef. 3.2 A specialty with tomatoes, tamarind, pineapple, blanched celery, beansprouts and okra. 4. Canh Cua | Crab and asparagus soup Tàu Hũ | Tofu 3.2 A thick soup of crabmeat, poached egg Gà | Chicken 3.2 whites and chopped asparagus. 3.8 Tôm | Prawn 3.8 GỎI | SALADS Vietnamese salads are packed with fresh herbs, crispy julienned vegetables and lime-marinated ingredients. Tossed in Myoi's spicy dressing and topped with fried shallots and peanuts. 5. Gỏi Thập Cẩm Chay | Vegetarian salad 5 Beansprouts, celery, white cabbage, green chilli and carrots. 6. Gỏi Gà | Crunchy chicken salad 5.5 Hand-torn poached chicken, white cabbage, pickled carrots and red onion. 7. Gỏi Bò Tái Chanh | Lime-marinated beef salad 7.5 ‘Ceviche’-style rare beef with white cabbage, red onion, carrots and shredded green chilli. 8. Gỏi Tôm Tái Chanh | Lime-marinated king prawn salad 8.5 ‘Ceviche’-style king prawns with white cabbage, red onion, carrots and green chilli. 9. Gỏi Ngó Sen | Lotus shoot salad 7.5 King prawns, belly pork, lotus shoots, red onion, carrots and white cabbage. KHAI VỊ | STARTERS 10. Chả Giò | Vietnamese spring rolls (4) Spring rolls made the Vietnamese way in a crispy rice paper roll. With mushroom, carrot and vermicelli. Served with salad, herbs, homemade Vietnamese pickles and our “nước mắm” sauce. Thịt | Minced pork and prawn. 4.5 Chay | Vegetarian with chopped taro. 4.5 11. Gỏi Cuốn | Vietnamese summer rolls (2) Fresh Vietnamese rolls stuffed with vermicelli, coriander, mint, lettuce and a stem of chive. Trứng Gà | Egg. Served with homemade mung-bean sauce and crushed peanuts. 4 Tôm | King prawn. Served with homemade mung-bean sauce and crushed peanuts. 4.5 Bì | Shredded marinated pork and pork skin. A Vietnamese classic with "nước mắm" sauce. 4.5 12. Bánh Cuốn | Vietnamese steamed rolls Steamed Vietnamese rice crêpes with savoury fillings. Served with blanched beansprouts, chopped salad, herbs, fried shallots and our “nước mắm” dipping sauce. Chay | Chinese leaves, tofu and spring onion. 4.5 Tôm | Sautéed shrimp and spring onion. 4.5 Thịt | Pork mince and mushroom. 4.5 13. Chả Chiên | Vietnamese sausage 5.5 A traditional seasoned pork roll. Grilled and perfect with our “Bánh Cuốn” or on its own. 14. Bánh Xèo | Vietnamese pancake Myoi's award-winning specialty, a local dish from southern Vietnam. A thin crispy pancake folded over cooked spring onions, beansprouts and your choice below. Served with salad, herbs, homemade Vietnamese pickles and our “nước mắm” dipping sauce. Tàu Hũ | Crispy fried tofu. 5.5 Tôm Thịt | King prawn and belly pork. 6.5 15. Chạo Tôm | Vietnamese sugar-cane prawn (2) Seasoned prawn mince on a stem of sugar cane, grilled for a crisp golden skin. Served on a bed of lettuce, with crushed peanuts and homemade mung-bean sauce. 6 16. Món Chiên Muối Ớt | Hot 'n' Spicy fried snacks Tàu Hũ | Tofu 5 Lightly battered and crispy-fried, then fired up in a wok Cá | Whitebait 5 with fried chilli, garlic and spring onions. Served on a bed Sườn | Spare ribs 5 of shredded lettuce with homemade Vietnamese pickles. Mực | Squid 6 Tôm | King prawns 6.5 Ếch | Frog legs 7.5 Cua | Soft-shell crab (2) 10 17. Món Ướp Sả Nướng | Lemongrass grilled skewers A street food classic. Marinated for over 24 hours in Myoi's secret recipe and grilled for a 'burnt' barbecue flavour. Served on a bed of lettuce with homemade Vietnamese pickles. Heo | Pork 4.5 Cừu | Lamb 7 Gà | Chicken 5 Tôm | King prawn 8 Bò | Beef 5 Sườn | Spare ribs 5 21. 18. Thịt Bò Nướng Lá Lốt | Grilled betel-leaf beef Marinated beef wrapped in fragrant betel leaves. 6 Món Đặc Biệt | 6 starter combos Skewered and grilled for a rich charcoal flavour. Platters of street food for a taste of Served with vermicelli, salad, herbs and everything. Perfect as an introduction to homemade pineapple tamarind sauce. 7 Vietnamese food. "An Nam" selection 19. Cừu Chiên Giòn | Crispy aromatic lamb Spring rolls, sugar-cane prawn, Hot’n’Spicy Braised breast of lamb topped with a crispy fried skin. spare ribs, grilled lemongrass chicken, Served with iceberg hearts, cucumber, betel-leaf beef and lotus shoot salad. spring onion and chilli plum sauce. 9.5 9.5 “Đồ Biển” selection 20. Món Xào Sả Ớt Tỏi | Mekong delicacies Hot’n’Spicy squid and whitebait, spring For the more adventurous; a taste of southern Vietnam's rolls, grilled lemongrass prawn, sugar-cane grilled delicacies. Combines the 'holy trinity' of Mekong prawn, lotus shoot salad. spices - chilli, lemongrass and garlic. 11.5 Ếch | Frog legs 7.5 (prices per person, minimum 2 persons) Chim Cút | Quail (2) 9.5 BÚN NƯỚC | NOODLE SOUPS 22. Phở Bò | Vietnamese beef broth The Vietnamese noodle soup of champions. Beef marrowbone brewed for over 24 hours with roasted herbs, including coriander, cloves, cinnamon, peppercorns and star anise. With thin flattened rice noodles, fresh onions and spring onion. Served with chilli, lemon, herbs and beansprouts. Gà | Poached chicken 7 Thịt Tái | Rare fillet beef 7.5 Thịt Nạm | Well-done beef flank 7 Bò Viên | Beef meatball 7 Đặc Biệt | An Nam special 8 23. Bún Bò Huế | Spicy Hue beef broth A fiery noodle soup from central Vietnam flavoured with dried chilli, lemongrass and roasted garlic. With rice noodles, onions and spring onions. Served with chilli, lemon, herbs and beansprouts. Bò | An Nam style with well-done beef flank 7 Bò với Chả | Well-done flank and sliced Vietnamese pork 7.5 24. Hủ Tiếu Nam Vang | Vietnamese seafood and pork broth A sweet pork broth famous in the Mekong Delta region. Loaded with squid, king prawn, fish cake and belly pork. Served with chilli, lemon, herbs and beansprouts. 7.5 25. Bánh Canh | Udon noodle soup A delicately sweet broth with thick udon rice noodles. Garnished with coriander, pepper and garlic. Served with chilli, lemon, herbs and beansprouts. Heo | Pork broth with mince pork 7 Gà | Chicken broth with poached chicken 7 26. LẲU | HOT POTS A fun dining experience; traditionally eaten at special occasions such as weddings in Vietnam. Simmering hot pots to cook your own fresh seafood, meat and vegetables right at the table. Served with baskets of seasonal greens and rice noodles. Step 1: Choose your soup Step 2: Choose your platter Step 3: Choose your size Canh Cải | Clear vegetable Thịt | Meat Nhỏ | Small 25 Canh Chua | Hot & sour Chicken fillet, beef, lamb & tofu (1- 2 persons) Canh Thái Lan | Tom Yum Đồ Biển | Seafood Lớn | Large 36 King prawn, squid, mussel & fish cake (3-4 persons) Optional: Extra side dishes Cải | Vegetables 4 Cừu | Lamb 7 Gà | Chicken 6 Mực | Squid 6 Fresh crab, scallop and lobster Bò | Beef 6 Tôm | King prawn 8 available on request Chả Cá | Fish cake 6 Bún | Rice noodles 4 (24 hours’ notice, priced seasonally) BÚN KHÔ | NOODLE BOWLS All-in-one Vietnamese street food bowls, fresh and full of flavour. With vermicelli rice noodles, spring onion dressing, homemade pickled daikon and carrots, crushed peanuts, chopped salad and herbs. Drench with our “nước mắm” vinaigrette, mix and enjoy cold. 27. Bún Chả Giò Chay | 28. Bún Chả Giò | 29. Bún Chạo Tôm | Vegetarian spring rolls Pork & prawn spring rolls Sugar-cane prawn 6.5 6.5 7.5 30. Bún Thịt Nướng | Grilled barbecue meat Marinated for over 48 hours in Myoi’s smoky-sweet recipe and grilled to perfection. Heo | Pork 7 Bò | Beef 7 Gà | Chicken 7 31. Bún Xào Sả Ớt | Spicy lemongrass 32. Bún Xào Sa Tế | Chilli satay Lemongrass-marinated and fired up in a wok with Marinated in Myoi’s spicy satay recipe and spring onions, onions and chilli. wok-fried with spring onions and chilli.
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