Cái Mâm Restaurant: More Than Just A Meal

From the series of posts I’ve shared in my blog, you’ll already know by now that we just had our school teambuilding in North Vietnam. We were there for four days so that’s a lot of tourist attractions and restaurants to share.

Our tour guide’s itinerary showed us that for our second night, we will be having dinner at a famous restaurant in Hanoi. I was wishing they bring us to Ban Cong Cafe as I was already familiar with it since our first Hanoi trip last 2024 but they brought us to something more wholesome, which is, of course, better.

Nestled in the heart of Hanoi, Cái Mâm Restaurant serves up home-style Vietnamese dishes with a refined twist. Their menu features beloved staples, yet each plate seems to have a signature touch that elevates it. From fresh rolls and sautéed vegetables to hotpots and tropical desserts, the variety makes it easy to experience Vietnam’s culinary depth in one sitting.

Phở Cuốn Ngũ Xã

We were first served with Phở Cuốn Ngũ Xã, which is fresh rice noodle rolls with beef and herb fillings. The noodles were delightful on their own since they are soft. The herbs with it were vibrant and the crushed peanuts added pleasant nuttiness. When I taste this type of deep-rooted flavor, I know that there is history on this plate. The only downside was the slightly overcooked beef, which made it a bit tough to chew. Still, the freshness of the wrap made it enjoyable.

Bò Lá Lốt Bánh Hỏi Bình Định

The Bò Lá Lốt Bánh Hỏi Bình Định was packed with flavor. These grilled minced beef and pork rolls wrapped in wild betel leaves came with a side of vermicelli noodles and herbs. Although the meat texture wasn’t super tender just like the beef in the phở cuốn, the layers of savory flavors from the marinade and dipping sauce really stood out. The noodles were winner. I could actually eat them on its own. It was a solid dish that gave us that earthy, smoky Vietnamese street-food experience. 

Gỏi Rau Củ Đậu Hũ Thập Cẩm

Their Gỏi Rau Củ Đậu Hũ Thập Cẩm, a mixed vegetable salad with tofu, initially had us guessing. We thought we were tasting papaya or cucumber at first, but it turned out to be a different shredded vegetable. We still couldn’t guess what it is until now. Regardless, it was mild in taste and slightly crunchy. It was even greater with its tangy dressing. It was spiced and sauced to deliciousness. The tofu was golden and crisp. It tied all the salad ingredients together.

Ức Gà Xào Nấm Tươi Với Gừng Quê 

Next, we had Ức Gà Xào Nấm Tươi Với Gừng Quê or the sautéed chicken breast with mushrooms and ginger. This one leaned on the milder side. Since the breast part of chicken was used, the meat itself was bland. Thankfully, the dish was heavy on vegetables and aromatics so the chicken pieces soaked up most of the sauce. It didn’t sound much but it is much. It’s was a hearty stir-fry, especially if you’re into veggie-forward dishes. Hence, there’s no question why our older companions liked it.

Mực Chiên Sốt Chanh Dây

The star of the table had to be the Mực Chiên Sốt Chanh Dây, a deep-fried squid served with passion fruit sauce. It was perfectly crispy on the outside and tender on the inside. But most of all, this dish stood out because of the sauce, which a natural, tangy-sweet blend of passion fruit sauce that complemented the seafood without overpowering it. I just marvel at the talent, creativity and inventiveness of something as simple as passion fruit and squid being together and being spectacular. The bed of vegetables added depth with some hints of spice. We all loved this one.

Rau Theo Mùa Xào Tỏi

Do you want freshness? You definitely need to come to Vietnam, specifically in Cái Mâm Restaurant. Here, we had the Rau Theo Mùa Xào Tỏi or seasonal vegetable, which turned out to be sautéed kangkong or water spinach during the time of our visit. It’s a common dish in most Vietnamese restaurants as we always had it in every restaurant we visited. I’m not complaining though. It’s simply addictive. The restaurant’s version was well-seasoned, with fragrant garlic that balanced the natural bitterness of the greens.

Coconut Jelly Dessert

To cool down after all that savory goodness, the servers surprised each of us with this small jar of dessert. They gave us no explanation on what it was so we were kinda hesitant at first. But we ended up loving it! Our palate met a creamy coconut milk and soft pandan jelly. It was light, cold and subtly sweet. It was the kind of dessert you could keep eating spoonful after spoonful. It is the dessert everyone needs. I wish they had more servings. My husband requested for another jar and surprisingly, they gave us another one.

Vietnamese Hot Pot

The Vietnamese Hot Pot was their latest offering. It was really tempting so we tried it on another day. Compared to Chinese hotpot, it’s milder and more approachable, but still delivers a warm, spiced comfort. The broth was flavorful. When I had a sip, I’m speechless. I’m left with a wow. You’re gonna get all that flavors even from the broth alone. The beef and pork belly were tender. The addition of pepper buns gave it a punch of heat. It was also packed with stacked greens and assorted meatballs. I couldn’t ask for more. It was a hearty, well-balanced communal dish.

More about our Vietnam 2025 trip:

• Ẩm Thực Làng Chài Hạ Long: The Quintessence Of Vietnamese Cuisine
• Restaurants Reflected On Sapa Lake: A Review On Le Gecko And Hotpot Center Sapa
• Bay Seafood Buffet: Touch Bay Once, Be Infatuated For A Lifetime
• Ha Long Bay Route 1: Fighting Cock Islet, Incense Burner Islet And Thien Cung Cave Through V-Dream Cruise
• Sun World Ha Long: A Pinnacle Of Amusement, Excitement And Endless Joys!