The most exciting Vietnamese food in town currently comes from this tiny and irregular weekend pop-up. Exactly which exciting Vietnamese food the eatery will give you, though, is hard to say, the US newspaper wrote.

Last summer, Jerald Head and his wife, Nhung Dao, specialised in bún đậu mắm tôm, a Hanoi-style lunch of creamy homemade tofu, compressed cubes of vermicelli, blood sausage, and other treats meant to be dipped in a fermented shrimp sauce whose potent, fish-market smell can become a minor obsession.

More recently they’ve been selling more clam-and-noodle soup swimming with dill. The main dish is announced and sold a few days ahead online, but keep an eye out for the surprise appetizers on offer, according to The New York Times.

The food outlet was founded by Vietnamese citizen Nhung Dao and her husband Jerald Head.

Located in the southeast of Manhattan, their restaurant is open only from 5 p.m. to 8:30 p.m. on Fridays and from midday to 4 p.m. on Saturdays and Sundays.

Each set costs US$32, equivalent to VND800,000.

Tatiana by Kwame Onwuachi of Japan tops the New York Times list, followed by Atomix of the Republic of Korea, and Le Bernardin of France.

The other establishments in the 100 best restaurants in New York are representatives of Italy, Puerto Rica, China, Thailand, and India.

Source: VOV