NamNam open in St. Matthews

I wonder how many people will appreciate their herbs provided in large leaves, branches, etc. I have NEVER seen that presentation before.

Every Vietnamese place I've ever been serves their herbs whole. Often times there is more flavor in the stems than the leaves. To each their own.

Agreed - I'm glad I wasn't alone in thinking that was a weird complaint.

Michael and I went the other day and loved it! Spring Rolls were FRESH and PLENTY! He loved his dish so much he wanted to go back again the next day...!

Just picked up pork bahn mi carry out. Juicy pork chunks with a perfect blend of sweet and heat served on a very nice "baguette" roll. The whole place was full of people slurping Pho. I may do that for dinner.

[Robin Garr]

Just picked up pork bahn mi carry out. Juicy pork chunks with a perfect blend of sweet and heat served on a very nice "baguette" roll. The whole place was full of people slurping Pho. I may do that for dinner.

That roll seemed so authentic Vietnamese banh mi - shattery crust, feather-light interior - that I almost wonder if someone in town (South End?) is baking Vietnamese-style baguettes. They're similar to real po'boy rolls (e.g., Doc Crow's), but the crust that shattered into flakes as it cooled is the giveaway.

Just picked up pork bahn mi carry out. Juicy pork chunks with a perfect blend of sweet and heat served on a very nice "baguette" roll. The whole place was full of people slurping Pho. I may do that for dinner.

That roll seemed so authentic Vietnamese banh mi - shattery crust, feather-light interior - that I almost wonder if someone in town (South End?) is baking Vietnamese-style baguettes. They're similar to real po'boy rolls (e.g., Doc Crow's), but the crust that shattered into flakes as it cooled is the giveaway.

I wondered the same about baked local. That is a nice piece of bread.

[Robin Garr]

I wondered the same about baked local. That is a nice piece of bread.

Supposedly the true Vietnamese baguettes use a blend of wheat flour and rice flour to get that quality. Of course, these might not be the real thing - that's a little much to expect for Louisville. But they did hit the right note. I'm looking forward to getting in to NamNam ... at this point all I know is what Mary brought home, but that was mighty good - including the same pork banh mi you had, I imagine.

I know some people that swear by this recipe: http://vietworldkitchen.typepad.com/blog/2007/05/vietnamese_bagu.html

Andrea Nguyen knows her stuff! I use her recipe for thit heo nuong xa and it is absolutely KILLER.

Just picked up pork bahn mi carry out. Juicy pork chunks with a perfect blend of sweet and heat served on a very nice "baguette" roll. The whole place was full of people slurping Pho. I may do that for dinner.

That roll seemed so authentic Vietnamese banh mi - shattery crust, feather-light interior - that I almost wonder if someone in town (South End?) is baking Vietnamese-style baguettes. They're similar to real po'boy rolls (e.g., Doc Crow's), but the crust that shattered into flakes as it cooled is the giveaway.

I spoke to the owner a few weeks ago here at Zanzabar right before he opened and he'd told me that he'd gotten a local bakery (Lebanese I think?) to bake the Vietnamese French Rolls specifically for him.

I wonder if they are coming from Dalat's on Southside Drive. They are vietnamese and have a nifty sweet bagette.

Went again tonight-sat outside and enjoyed great weather and GREAT food! Had the Tofu Eggplant in Claypot-simply delicious-asked for EXTRA HEAT and SPICE! Michael had the Saigon Noodles with Shrimp-"Phenomenal" he stated a few times while eating-Ava had noodles with sauce on the side but ended up loving Michael's! We also had the imperial rolls-wonderful!!

I got the vermicelli noodles with lemongrass chicken (to go), and it was very good. I'm looking forward to going back to try more of the menu.

The bahn mi's were DELICIOUS, and so was the beef tenderloin pho. Almost as good as VK. We'll be back.

I liked it very much and I am thrilled to have a Vietnamese restaurant in St. Matthews. I wish they would serve the dish I use to get in my home town. I don't recall the name but it came with skewered pork, noodles, veggies and herbs with various sauces and crepes. You would create a burrito with a leaf of lettuce, place the crepe on the lettuce leaf, then add all the ingredients plus sauces. I loved that dish and would eat it once a week! If only Korean would come to St Matthews, sigh,,,,

I wish a Vietnamese place here would make this dish I had at Kimson in the Twin Cities. It's mock duck with potatoes and onions in brown sauce. Sooooo simple and no one here has it.

I hate to be the negative guy, but I got a banh mi sandwich on opening night & it was the worst banh mi I have ever tasted in my entire life, could not eat but half of it. It was make with Kroger french bread, heavy, dense, tough, nasty. Way off the mark.

Now in all fairness, the picture Robin posted looked better than what I got. Could it be they used Kroger french bread for the first few days, and then switched to a local supplier in the South end who makes authentic banh mi bread? The fact that their menu offers both regular bread & whole wheat tells me they might still be using Kroger french bread, never heard in my life of whole wheat banh mi bread offered in the South end where all of that good stuff happens.

I am here to tell you, it was the worst banh mi sandwich I have ever tasted. Even the meat & fillings were way off the mark. I would love to hear some feedback that would help me understand what I had that first night.