Du: Trip The expression through the deep layers of memories and Vietnamese identity

From the Northwest to the Mekong Delta, from the sea to the city, the Du leads diners through the familiar lands in the language of the flavor, and even drunk in the bottles selected to enhance the experience.

Not stopping at the pure cuisine enjoyment, the new menu of Vien is the sympathy between people and memories, where the taste buds become the door that leads customers through the memory domain, cultural geology and time sediments.

The trip begins from the North with the grilled grilled mushroom with a soft smoke, fermented black garlic and fried onions, reminiscent of the smell of kitchen smoke on each breath. The deep Umami taste combined with the sour taste of the effervescence of Crémant d’Alsace Brut Riesling Jean Geiler in the Alsace region, making the taste clean and comfortable as a non -verbal music of the mountains.

The taste of highland smoke is also reproduced in grilled lamb leaves guise leaves. The spicy taste is light, smoke and fat from roasted cashews creates a rich complex, reminiscent of small parties in the mountains. Cote Du Rhone-Famille Richaud Grenache-Carignan is the perfect organic red wine choice, highlighting the sweetness of meat and herbs, while balancing the fat and mineral taste from mountainous ingredients.

Next is the grilled pigeon with honey inspired by Lang. The fragrant dish, bold but not harsh, delicately combined with Mercurey Buissonnier Pinot Noir from Burgundy. The acidity of the wine helps balance the fat from the holy wonton, while the herbal flavor gently creates a bridge in harmony with the typical aroma of honey leaves. These dishes are not only geographical reproduction but also telling stories of emotions, making the culinary trip interesting through each land.

Going down to the plain, the cheek of Croquette is an interesting stylization of traditional civet dishes in the North. The crispy crust, the inside is the greasy BeChamel sauce with the traditional taste of galangal, creating a strange transformation. At this point, diners have realized: Du is not only a combination of fresh ingredients, but a metaphor for cultural changes, where memories are shaped by contemporary techniques.

Diners also have the opportunity to return to the coastal region, where the light and salty wind of Nha Trang are recreated in the smoked crab salad, lemon sauce, zucchini, red radish and pumpkin seeds. The taste, light structure, brittle and acidity are balanced as a micro ecosystem. Risotto Séng Cu rice with grilled oysters and goat mushrooms is a interference between the sea and the mountain – a symphony of the taste bud where the two ecosystems meet in the same moment.

Pan -fried scallops with coconut foam and laksa sauce are a recall of the Southern coconut fried wool snail, but is raised by foaming and extract techniques. Fat, sweet, sweet, and herbal aroma creates a multi -layered taste combination, where the folk memories are restructured into a premium experience. The dish at the same time takes you to Ben Tre and Somme French Bay to enjoy Coquille St. Jacques.

A poetic highlight of the new menu Dining is the chawanmushi shrimp stewed, added smoked tiger shrimp and stir -fried gourds. Sweet food, bars are dark, like a summer noon in Hanoi with the sound of a nan fan and a small stove with a new smell. The texture is soft, sweet and gentle, creating a memory space encoded by taste.

The dessert is the last chapter of the journey – where the taste buds become a memorandum tool. Under the hands of Chef Ha Vy – a young female cooker who is shaping the Vietnamese dessert language – a sweet menu at Vien Dining is a sophisticated interference between modern technology and familiar play dishes. The beginning is a tropical fruit mousse combined with roasted ants and light beer. Smooth texture, spicy and slightly bitter taste creates a complex of unexpected, evoking sense of wild but strictly controlled technically.

Next is Caramel sticky rice with ginger mousse and macadamia, a contemporary version of traditional blue tea. The sweet, lightweight, flexible and crispy texture is interwoven, creating depth for the taste experience.

Multi -statistics cake is reproduced in a fusion style: Crispy layer of crispy cake sprinkled with yellow, green beans and bile sugar. The sweetness, fat, crunchy – a dish that seems simple but handled with high accuracy, keeping the spirit of the homeland in the modern form.

Accompanying the desserts is the Villa Champre D’Amour white wine bottle (Gros Manseeng – Aauvignon Blanc) from southwestern France. With light sweetness and high acid, wine helps balance the spicy, salty, sweet and fat taste, while highlighting the floors of indigenous ingredients such as sticky rice, sesame, thorny leaves.

The “Du” menu of Vien Dining did not try to impress with the fussy or showing off techniques. Instead, this menu touches the person to eat with sincerity, with cultural slices that are subtly reproduced. Each dish is a destination, each flavor is a land, and each guest is a traveler to explore the deep floors of Vietnamese memories and identity.