Today, we’ll take you to a quaint Vietnamese restaurant nestled in a peaceful neighborhood of Munich. Adorned with traditional Vietnamese and Southeast Asian decor, this charming eatery exudes a natural, rustic charm. Its homey ambiance feels like a cozy retreat, whether you’re dining indoors or enjoying the summer breeze under the shade of towering oaks outside.
This lovely spot offers a gateway to Vietnam’s rich culinary scene, with aromatic herbs, intricate broths, and tantalizing snacks. The menu boasts a wide array of classic Vietnamese/Thai rice and noodle dishes. But for those in the know, the real adventure lies in the “secret” menu, available upon request. Titled “Hôm Nay” (today’s special in Vietnamese), this exclusive selection features many authentic dishes favored by locals and those seeking a true taste of Vietnam.
Restaurant Profile
- Name of the Restaurant: Thuý – Vietnam Spezialitäten (incl. menu)
- Adress: Senserstraße 2, 81371 München
- Style: Vietnamese Cuisine
- Price: around 20 – 30 EUR per Person (incl. Drinks and Tips)
Banh Xeo Chay Hay Man, often called “Vietnamese sizzling pancakes,” is an exquisite crepe made from a batter of rice flour, water, and turmeric, giving it its distinctive yellow hue. The secret to its thin, crispness lies in a high water-to-rice flour ratio and the technique of quickly swirling the batter in a hot, well-oiled pan. This ensures the pancake cooks evenly and achieves a tantalizing crisp delicacy.
Browned and slightly charred on the outside, the pancake is filled with a delicious mix of shrimp, pork, bean sprouts, and rice noodles. It’s crunchy, tender, and savory, yet incredibly refreshing. Served with an array of fresh herbs like mint, Thai basil, fish mint (rau diep ca), and Vietnamese coriander (rau ram), and accompanied by the tangy nuoc cham dipping sauce, each bite promises an explosion of flavors.
Wrap the herbs within the pancake and you’ll taste a refreshing coolness from the mint, a hint of anise-like spice from the Thai basil, the fishy, earthy note of fish mint, and the peppery, citrusy zest of Vietnamese coriander. This blend infuses freshness, aroma, and complexity into each mouthful. When dipped in nuoc cham, enhanced with shredded carrots, daikon radish, and chili, you’ll get burst of sweet, sour, and spicy flavors that perfectly complement the savory and herbal pancake.
Bánh Canh Cua (Từ Nhà Làm) + Càng Ghẹ Cua is a hearty Vietnamese dish featuring thick, round rice noodles (akin to Japanese udon noodles) in a luscious, flavorful broth. It’s highlighted by four large crab claws and tender crab meat, garnished with fresh cilantro, green onions, and a hint of pepper.
The rich, slightly thickened broth is made from simmering pork bones and crab shells, deepened with fish sauce for a savory umami undertone. The addition of crab meat and quail eggs adds an extra layer of luxury with a creamy, seafood flavor. The thick rice noodles maintain their form even after a long soak in the heaty broth, offering a satisfying chew.
The delicate crab meat, sweet and briny, almost melts in your mouth, while the crab claw meat is exceptionally plump and juicy! Incredibly fresh and springy, it provides a firm, succulent texture and intense flavor bursting with every bite. The claws are pre-cracked for easy shelling, but it can get messy, so better keep extra tissues handy!
Bún Bò Huế Đặc Biệt is an outstanding version of the classic Vietnamese noodle soup from the ancient city of Huế in central Vietnam. This dish is known for its rich, spicy broth and diverse flavors.
The broth, simmered from beef and pork bones with lemongrass and drizzled with chili oil, boasts a fragrant, slightly spicy flavor and a bright red color. The thick, round noodles, unlike the flat ones used in Pho, are firm and elastic, delivering a delightful chew.
What sets Bún Bò Huế Đặc Biệt apart is its variety of meats, infusing the broth with umami-rich flavor and meaty fragrance.
Robust beef shank adds a deep, beefy taste, while the oxtail imparts a hint of sweetness with rich, intense beef flavor as the meat easily falls off the bone. Pork knuckle, though soft and mild in taste, enhances the broth with collagen and marrow, its gelatinous skin and cartilage contributing to a rich, viscous mouthfeel. Pig’s blood cubes lend a smooth tenderness to the soup.
Topped with onions and shallots, the soup also includes airy fried tofu cubes that thoroughly absorb the broth, loaded with juicy aroma. Fresh herbs, vegetables, and a lemon wedge are served on the side, so you can brighten up your bowl to your liking. It’s a dish that excites and comforts at the same time.
Speaking of Vietnamese cuisine, many often think of its more delicate side, exemplified by Pho or Bun Thang from the north, characterized by their clear, fragrant broth and light, subtly flavored ingredients. While northern Vietnamese dishes tend to be milder, central and southern Vietnamese cuisines are known for their rich, bold, and sometimes spicy flavors. Bún Bò Huế and Bánh Canh Cua are excellent examples of this diversity, showcasing the hearty, flavorful, and intense side of Vietnamese cooking.
The staff at Thuy is incredibly friendly. Upon learning that I was Chinese, they thoughtfully brought out a translated version of the special menu in Chinese. They explained that many Chinese guests come specifically to enjoy their unique dishes, so they made an effort to create a Chinese version. As I looked at the charming handwritten menu, I was touched by this simple, genuine kindness of the Vietnamese people. It reminded me that the essence of a cuisine lies not only in its flavors but also in the warmth and thoughtfulness of those who prepare it. Perhaps that’s why Vietnamese food, with its rich tapestry of tastes and heartfelt hospitality, continues to enchant food lovers around the world.
