For nearly mot decade, Lang Ngon has become a familiar destination for those seeking peace and wanting to enjoy the culinary essence of ba regions in an architectural space imbued with Vietnamese soul.

Inspired by the image of a Northern Vietnamese village, Lang Ngon recreates the space of ancient curved roofs, tree-lined village paths, and familiar communal courtyards. From the moment guests step through the tam quan gate, intricately carved in the style of an ancient traditional house, they leave behind the city's hustle and bustle to enter a peaceful, intimate world.

Lang Ngon's architecture features yin-yang tiled roofs, creating an ancient beauty and providing a cool interior in summer and warmth in winter. The entire space is designed to be open and airy, with rows of green bamboo and rustic wooden tables and chairs placed amidst the garden, reminiscent of a family courtyard where members often gather.

Conversely, Lang Ngon's ba-region specialty menu is more diverse. Representing Northern cuisine is Hanoi's bun cha. Pork belly and meatballs are grilled over fragrant charcoal, served with fresh vermicelli, herbs, and a sweet and sour fish sauce dipping bowl garnished with crisp papaya slices.

The "heart" of the restaurant lies in its ba-region kitchen, where talented chefs with many years of experience in traditional Vietnamese cuisine showcase their skills. The kitchen is designed as an open space, allowing diners to witness the cooking process firsthand, from selecting fresh ingredients to plating an appealing dish.

What sets Lang Ngon apart is its strict selection of ingredients. All seafood is sourced directly from fishermen's boats that dock each morning, ensuring optimal freshness. Spices are also chosen from renowned regions, such as traditional Nha Trang fish sauce, Di Can fermented anchovy sauce, and Hang Be market fermented rice. The combination of fresh ingredients and traditional spices, handled by skilled chefs, creates dishes that retain their original flavors.

Venturing to the Central region, diners should not miss Nha Trang specialties: nem nuong (grilled fermented pork rolls) and banh can tom muc (mini savory pancakes with shrimp and squid). The golden grilled nem nuong is wrapped in rice paper with green vegetables and dipped in a rich, distinctive sauce.

This restaurant offers diners hai main culinary experiences: cozy family meals and a journey to discover ba-region specialties.

The "mother's cooking" meal includes many familiar dishes such as braised fish in a clay pot, crispy pork belly, stir-fried shrimp with star fruit, or jute mallow crab soup. All are seasoned perfectly, embodying the authentic taste of home cooking.

Meanwhile, hot, crispy banh can, served with shredded mango and sweet and sour fish sauce, embodies the coastal flavor. Another appealing dish is charcoal-grilled fresh squid, with crunchy, tender pieces infused with traditional spices and the smoky aroma of Lang Ngon's kitchen charcoal.

Moving to the Southwestern region, the crispy yellow banh xeo (sizzling pancake) with sweet, fresh shrimp and pork filling, served with various fresh herbs and sweet and sour fish sauce, will awaken all of a diner's senses.

According to a Lang Ngon representative, the restaurant's success and diner appreciation over nearly 10 years come from consistent food quality. "Our team of chefs is not only experienced but also puts love into each dish, so every meal at Lang Ngon feels like a meal cooked by one's own mother," the representative stated.

The restaurant hosts weekly traditional art performances. Here, ethnic musical melodies are performed through string instruments, blending with smooth quan ho folk songs and graceful dances.

"Amidst the rapid development of modern culture, we hope Lang Ngon will be a place to preserve the nation's beautiful traditional values. From the ancient house and courtyard to every decorative item, all are carefully selected so that Vietnamese people of any generation can find a part of their memories here," the restaurant representative said.

Thanh Thu

Photo: Lang Ngon