Vietnamese restaurants are reaching out to non-Vietnamese diners who want foods that are accessible as well as to Viet customers who want good quality traditional fare. What does that mean in terms of dining trends?
1) Riffs and modern takes on rice paper rolls, lamb chops with traditional seasonings. Taking something old and marrying it with something new is very Vietnamese. There are only guidelines and few rules in Viet cooking, which is governed by innovation and perpetual innovation.
2) Specialized and smaller, focused menus. Restaurants that offer huge menus can't do everything well. In Vietnam, the best joints only prepare a number of dishes, or maybe even just one.
Read more from this February 6, 2008 Los Angeles Times Food section article :
"In Little Saigon, a revitalized dining scene" by Linda Burum
