Vinh Hoa

After Mimi had a bit of time to decompress from her business travels, it was time to meet up with some family for a feast. We chose an old favorite of ours, a Vietnamese/Chinese style joint called Vinh Hoa, for its unique mix of flavors. It was like hitting two birds with one stone, perfect for Mimi’s limited time in Houston. The decor and passable cleanliness are predictable, just like any other asian restaurant in China town. But, at this particular restaurant, you are greeted by more than just tanks of live lobster and fish. The expanding frogs, twisting abalone and bubbling crabs staring you down at the front may be a bit much for some, but they sure are tasty in your meal once seated. So good in fact, that the clay pot frog fried rice eluded my camera by the sheer speed in which it was consumed once hitting the table.

Butter fried soft-shell crab over a bed of lightly pickled watercress and tomato. Dip it in the muối tiêu chanh for a taste of crispy perfection.

Butter fried soft-shell crab over a bed of lightly pickled watercress and tomato. Dip it in the muối tiêu chanh for a taste of crispy perfection.

Honey walnut shrimp. I hate the cleanup required after making this dish so Mimi has to settle for this restaurants version. =p

Honey walnut shrimp. I hate the cleanup required after making this dish so Mimi has to settle for this restaurants version. =p

Spicy razor clams. The slightly firm and smooth texture is pretty unique. One of my favorites here.

Spicy razor clams. The slightly firm and smooth texture is pretty unique. One of my favorites here.

Salt and pepper pork. Pretty average.

Salt and pepper pork. Pretty average.

Mmmm eggplant. I think this was prepared with garlic in a Chinese style brown sauce.

Mmmm eggplant. I think this was prepared with garlic in a Chinese style brown sauce.

Vietnamese style special beef. Not sure what makes it Vietnamese style but I love it just the same. Pretty unique taste that I've only had at Vinh Hoa.

Vietnamese style special beef. Not sure what makes it Vietnamese style but I love it just the same. Pretty unique taste that I’ve only had at Vinh Hoa.

Dungeness crab head and claws covered in tobiko from the crab rice baked in a lotus leaf. The crab is so sweet and tender and the rice just soaks in all the flavors.

Dungeness crab head and claws covered in tobiko from the crab rice baked in a lotus leaf. The crab is so sweet and tender and the rice just soaks in all the flavors.

My mom brought along some awesome dan tat from Egg Custard King as dessert.

My mom brought along some awesome dan tat from Egg Custard King as dessert.

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