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Tan Dinh Restaurant Review: Tan Dinh may be a little off the beaten path, and it’s nothing fancy, but it's the go-to Vietnamese restaurant in New Orleans. First-timers should sample the bouncy, winter-white steamed flour cakes in the half-dollar-size version, sprinkled with dried shrimp and mung bean powder. Barbecued quail with lime sauce is distinctive, to say the least. Other unusual dishes include shrimp paste molded onto sugarcane sticks, tender goat in a coconut curry sauce, and a wildly textured salad of jellyfish, pork, shrimp, raw vegetables and herbs. Every table receives a Mason jar of the house fish sauce, moderately sweetened and fired with red chilies, for sloshing over vermicelli salad bowls and the fat spring rolls. The best way to end your meal is not with a heavy dessert, but rather with a refreshing drink with tapioca pearls --- we suggest the tangerine or passion fruit, but there’s even one for chocolate lovers. Tan Dinh consistently offers professional service and notable Asian food for about ten dollars.