My Anh - Waghäusel

As I could see the Facebook page of the restaurant, on October 29, 2016 in Waghäusel Kirrlach, Lindenallee 29 a Vietnamese restaurant opened the My Anh. There is a discounted lunch table on weekdays, the menu at 5,50 – the extensive menu is under [here link] available. Friends of us who come from Kirrlach have made us aware of the restaurant, and we have agreed there. There are already some positive of the usual short criticisms with other not very specific “was great” evaluation portals, including Aunt G. – so I am very excited what awaits us. “My Anh authentic Vietnamese cuisine” so advertises the restaurant. Now I have no idea, only an idea of Vietnamese cuisine – which lt. Wiki as a very subtle spicy certain Asian cuisine without any foodstuff. The few restaurants I met under the label “vietnamesisch” did not show any particularly pronounced peculiarities. – rather any mix of various Asian influences that dept from (TK Convenience – Spring Rolls to Wok Chinese dishes. What was positive was that the kitchen was not hidden behind high Scoville values at any price. So what will we expect in My Anh? We park just before 18:00 right in front of the restaurant, a few steps high through a small windfall with guest book, we as almost first guests enter the open, slightly cool bright restaurant black high-rest and black tables form a clear contrast. The tables are simply covered with woven table sets, cutlery and yellow paper napkins. We are kindly greeted, asked for the reservation and guided to a foursome table composed of two tables. The three or four of young to young Asian ladies from the service (although including the boss Tamara My Anh Vo wear a modern Ao Dai, the long dress of Vietnamese, slit laterally over the hips, to modern jeans (although I got gagulated, as the hot part is, I didn't know before, behind the counter you can at least have the kitchen team (although incl. Chef Marcus Vo see working business. At the first moment I am surprised by the number of operators – but already a good quarter of an hour later the restaurant is fully occupied up to a few places, as the ladies have good to do, are then supported by a man. We have just set ourselves and looked around – now the service power that greets us, friendly smiling with two cards – brightly strong felt cover with red embroidered “My Anh authentic Vietnamese cuisine” – very valuable, even inside on high quality gloss paper – comes simply and clear. We previously looked at the menu on the internet, I had gogled over Vietnamese cuisine and so was clear to me, I will take spring rolls and the whole fish – both are called typical for Vietnam. But we wait until our friends come. To drink we order W5 – Heitlinger Riesling, 0.2l to 3,90€ and a bottle of mineral water Classic 0.75l to 2,80€ which pleasant price design. The drinks come to the table, the wine cool in the glass. the water is gifted, in the small cup glass is a fine slice of lemon – one pays attention to good details. After we are complete – and also our friends, who have been here several times, have received their ordered drinks directly, and for us four are standing on the table a tribal plum brandy (on demand what it is “Pflaumenschnaps, very easily only 8%, that you can easily drink literally” we order. The map is really very detailed, but very clear. The dishes are well described – the central theme is ahead, e.g. Mì xào, fried noodles with fresh vegetables, the labelling with allergens or additives is listed, then the various variations come through the price-forming main ingredient such as pork, chicken meat, beef, shrimp, crispy chickens, crunchy duck, vegetarian duck. These fried noodles, the court No.21 Mì xào ordered my wife, would like chicken to it, it is asked whether chicken (6,50€ or crispy chicken (6,90€), the latter chooses my wife. I prepared for the No.34 Cá Chiên Nước Mắm Gừng, Whole fish according to Vietnamese type crispy, on steamed cabbage, served with fresh ginger in Nước Mắm sauce (Fish sauce (allergenic drawing D fish at 8.90€, determined but would like to serve as an appetizer the No.6 Chả Ging Chay (650€) Our friends who have been here several times order the No.15 Gỏi Xòai market fresh salad with fresh herbs, mango and lime fish sauce and shrimps at 6,50€, and the No.12 Gỏi Cuốn (2 pieces Vietnamese summer rolls of rice paper filled with fresh salad, rice noodles, soy sauces and fresh herbs What should have been noticed so far – the prices are fabulous – the portions look great and seem quite lush – wonders how the quality will be? After a short waiting period the appetizers – the appetizers No.15 and No.12 – who ordered our friends are clearly fresh, nice and appetizing, lush and look homemade – unfortunately we caught the finished goods with our selection – our mistake, we could have thought. Nevertheless, even the small spring rolls are at least tasty and correctly fritted, crispy, not greased, the Bánh Phueng Tôm crab chips are even for two a good portion. Now, after a pleasant short break and clearing of the empty starters, four preheated square plates come to the table – and immediately the No.24 Cà Ri – and the No.21 Mì xào then No.23 Bánh Canh Xào with beef. Furthermore, as I have asked for “sharf” for my wife, salt, pepper control a medium-sharp red sauce paste, extra sharp freshly cut chilipepperonischoten and a paste such as Sambal oelek with a short hint at the sharpness. Shortly on a large rectangular plate my whole fish No.34 Cá Chiên Nước Mắm Gừng. It looks gigantic – obviously fileted both body halves and the head have been completely panned in a rice flour dough – the orientation of the upright fish (as if it were springing out of the water shows that there are no food buffs, because like a small fish head supported on the flanks a look... well, at the Japanese the boned fish could even breathe. “What fish is that?” I want to know and immediately comes the answer: “Tilapia” – a medium-sized bass. As a fillet, this is not “my fish” too tasteless – tense as it is here. First of all – the fish is really excellently fileted – no bones, the complete main bones up to the head and all side bones are removed only the fins and thus also their joints are fried, which I do not eat. How do I break the fish for dinner? I separate one side from my head – which is not quite simple due to the slight but firm breakdown – the rear arch goes along – I can easily remove it from both sides as well as the fin. With the dough shell it is hard to cut, the fish that I then taste in the bright, clear fish sauce, Nước Mắm – dippe now rather after the sauce. Among the fish are green and yellow paprika, perennial cellar, red and white cabbage, onions as vegetables tasty. There are rice from an extra pot. The fish fills quite quickly through the crunchy panadenteig – I use the medium-sized sauce paste rather than the fish sauce. The second side I am ashamed (which is very easy to get out of the panade – enjoy the fillet, which makes me taste the fish and its pleasant seasoning, very nice – not as flat as otherwise Tilapiafilets are not suitable for me. I'm sure I'll order this dish for another visit to this restaurant. The No.21 Mì xào – roasted noodles are located under a large chicken breast, fried in whole with skin, cut into slices – I try the chicken from several places of the breast it is juicy roasted, with crispy skin – handmade well, the noodles with the vegetables below have something from the chicken fat – would disturb me a bit, but is delicious. And contrary to expectations, my wife even creates the whole portion of respect. The foods of our friends also taste – especially here for the next time the two appetizers, I have to admit very lush – but also the main dishes will be tasted. By the way, the service forces have asked several times whether there is something missing, whether it tastes and that also asks the service power during the rapid clearing – and whether it can be anything else. What do you do when you are saturated, it has tasted good – you still have pleasure (and of course will write for GG? Sure you ask for the dessert card – even better, our friends ask for it – so I felt compelled to order something too. In the small dessert selection I ask what would be so typical Vietnamese Bánh Cam Frittierte Sesamekugel, filled with mung bean paste and coconut pieces (2,20€, or else the No.105 Bánh Cem Klebreis with fresh mango and 1 ball of ice at 2,90€ that I order. An oval small plate with a ball vanilla ice cream, next to it lies on a finger-thick layer of small-grained bran, a large slice of mango with coconut rasp cut in half? the juice of the mango gives the rice a little taste and forms a worthyly tasty easy conclusion of a wonderful dinner. Conclusion: we will always come here more often. The price line ratio – yes I must use the word – is phenomenal. The dishes are prepared with love for cooking, the service works quickly, quickly and competently, as it stands on the menu as a preface by the host: “The principle of pampering the guest in order to ask him to return is for us the goal set, and we are happy to experience it again and again. Be our demanding guest. They should feel comfortable with us at any time.” Therefore, in any case, we will come back here when the sense is good made Asian food. The PLV is unique in a wide range – a three-course menu with drinks at an average of 16€/person in good quality of the goods is top. The only weak point – which should be turned off soon, however, is the increased sound level in the restaurant due to the open clear structure with smooth walls and since it is really well visited, a previous table reservation is recommended.

Very tasty and qualitatiw very good food, good atmosphere as well as friendly and attentive service. we always like to come back.

Every visit is top and the food is absolutely delicious (whether in the restaurant directly or ordered and taken home with!) a enrichment for us here!

Very delicious food and friendly services! very recommended :

The best fried fish in curry-cocos milk of my life ; i’m tottaly impressed ; anytime we can, we’ ll come to you ;