Love it, Like it, Hate it: Vietnamese Appetizers
Vietnamese cuisine is sweeping New Orleans, with new restaurants opening practically monthly. And while the perception is often that Vietnamese food is on the lighter side, with fresh herbs and vegetables as the main attraction, not all Vietnamese cuisine is what you would call nutritious or diet-friendly.
In today’s Get the Skinny, we’ve got tips for navigating the menu, including our top picks and worst bets when it comes to selecting appetizers at your favorite Vietnamese restaurants!
Eat Fit NOLA Brown Rice Spring Rolls from Magasin on Magazine Street:
- Brown rice paper
- Brown rice vermicelli
- Fresh Shrimp, Avocado, Zucchini, Grilled Chicken, or Salmon
- Low-sugar, low-sodium dipping sauce
Sup Mang Cua (Asparagus Soup) – very low in calories, no white carbs; main drawback is sodium content
Cuon (Spring rolls) made with shrimp, chicken, tofu and/or pork, made with extra lettuce/veggies/herbs in place of vermicelli; light on the dipping sauce (dipping sauce is typically high in salt and added sugar)
Bo BBQ (BBQ Beef Skewer) – typically lean beef, skewered and grilled
Hate it! (only nutritionally speaking only, of course!)
Muc Rang Muoi (Pepper-Salted Squid) – typically battered & deep-fried
Banh Xeo (Vietnamese Crepe) – these look like they’re made with eggs, but are made with mostly white rice flour
Banh Bao (Steamed Bun) – the dough is made of white flour, whole milk, and sugar
Cha Gio (Egg Roll) – deep-fried