Kêu Soho
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9 Poland Street, W1F 8PY
The Vietnamese Kitchen group is growing apace with a couple of Cay Tre restaurants in Hoxton and Soho, Viet Grill in Shoreditch and now two Kêu Saigon street-food restaurants; the original in Old Street and the new opening in Soho’s Poland St which I have been invited to review.
9 Poland Street, W1F 8PY
020 7439 8188/http://vietnamesekitchen.co.uk/keu-deli
The Vietnamese Kitchen group is growing apace with a couple of Cay Tre restaurants in Hoxton and Soho, Viet Grill in Shoreditch and now two Kêu Saigon street-food restaurants; the original in Old Street and the new opening in Soho’s Poland St which I have been invited to review.
The interior has an informal cafe-style feel but as well as sit-down there are take-away and catering options. I’m excited to be here to try the Banh Mi, a crusty filled baguette that epitomises the French/Asian crossover that is one of the elements of Vietnam’s food culture.
We choose the Banh Mi Chay (£7.50)-the Sally Clarke-baked baguette has a crisp crust and a soft yielding interior stuffed with delicious smokey (grilled) aubergine, mushrooms, a spicy mayo and scallion oil. The flavours shone through whilst the textural contrast was very satisfying.
The Goi Cuon (£5) Summer Roll had the fragrant crunch of green papaya and lettuce softened by the sweet prawns all in a rice wrap with a moreish peanut hoisin sauce on the side.
I washed the starters down with a gentle Avocado Shake (£4.50), an unexpected and delicious blend of fresh avocado with condensed milk.
Fiona’s cocktail was really well-blended and not too sweet.
Com Ca Kho (£9.50) was a rice dish of mackerel, slow-braised in a caramelised fish sauce. The flavouring had a rich umami taste that complemented the mackerel perfectly.
Fiona chose the Cà Ri Gà (£8.50)- a free range corn-fed chicken pho in yellow curry broth with lemongrass, carrots and potatoes. This was a less interesting choice but still tasty.
For dessert I chose the Chè Ba Màu (£4.50)-a classic southeast Asian dish featuring a bean trio of green mung beans, white black-eyed peas, red azuki beans bathed in coconut milk and filled with crushed ice. I love the textures and tastes of beans and coconut milk always works for me.
For a swift Banh Mi lunch or a more substantial dinner with friends or work colleagues in an informal atmosphere, Kêu is a lovely and reasonably-priced option. If you’re not familiar with fragrant tastes and crunchy textures of Vietnamese cuisine it will make a great introduction.
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