Why We’re All Eating at Di An Di in NYC Right Now | Bon Appétit
"A tropical‑vibe Vietnamese spot in Greenpoint that’s already a favorite among Bon Appétit editors for its bright, skylit dining room, leafy wallpaper by the bar, chilled Beaujolais, and high-energy atmosphere. The food is characterized by playful textures and bold flavors: charred cubes of rice noodles, a delicate Pho Thin Ha Noi / Beef Pho Hanoi studded with scallions and a single golden yolk, and a Dry Pho Ga Kho / Dry Bo Bo Chicken Noodles with wide rice noodles tossed in a fragrant jasmine‑chile sauce and tender chicken. Standout small plates include Banh Trang Tron / Rice Paper Salad—chewy rice‑paper shards with jerky bits and a tangy‑spicy‑funky sauce—and Banh Xeo Cuon / Turmeric Crepe Wrapped in Rice Paper, featuring grilled pork sausage and a savory ground‑pork-and-sweet‑rice dipping sauce; summer rolls come with pork and a pork dipping sauce. Vegetable and vegan preparations surprise, from Pho Ap Chao Chay / Crispy Rice Noodle with perfectly crispy lotus root and deep umami sauce to Ca Tim Nurong / Grilled Eggplant lacquered in a sweet‑salty glaze. On the heartier side there’s Cha Ca La Vong / Sizzling Turmeric Basa Fish served with rice, basil, dill, homemade fish sauce, and crushed peanuts, and Bun Bo / Spicy Lemongrass Beef Noodle Soup accompanied by an addictive, XO‑like sate condiment; a condiment caddy of four house sauces (sriracha, hoisin, pickled garlic, and a chile sauce) enhances nearly every dish. Despite being only about a month old, it feels thoughtfully composed and immediately compelling." - ByElyse Inamine
