The Guardian newspaper describes it as " worth your money and your time". 

The restaurant was founded by three Vietnam-born individuals: Andy Le, Vincent Nguyen, and head chef Thang Tran. Their idea stemmed from a desire to bring traditional Vietnamese flavors closer to international diners.

The name “Dzo!” (a phonetic spelling of the Vietnamese toast “Do”) captures the spirit of celebration and togetherness.

The restaurant’s interior is warm and inviting, featuring cream-colored walls, exposed brick, bamboo lights and chairs, and lush green plants that give a cozy, familiar vibe.

The menu blends traditional Vietnamese dishes with modern presentation. Just a glance at it is enough to whet diners’ appetites: steaming bowls of pho, iconic Hanoi dishes like bun cha (grilled pork and rice vermicelli) and bun dau mam tom (vermicelli with tofu and shrimp paste), hearty banh mi (bread) stuffed with meat, and fresh goi cuon (summer rolls) bursting with herbs.

The restaurant also offers enticing street-style dishes for “nhau” (food specifically used when drinking) like “vit chay toi” (burned garlic duck), “chim cut nuong muoi ot” (chili-salt grilled quail), “dua xao top mo” (stir-fried pickled greens with pork fat), and “de xao xa ot” (goat stir-fried with lemongrass and chili). 

“Rau muong xao toi” (fragrant stir-fried water spinach) and flavorful “cha la lot” (grilled meat wrapped in lolot leaves) are rustic dishes that thrill diners in the heart of the UK’s capital city.

The reputable British newspaper wrote that it’s hard to resist the steaming bowls of pho, but there are many intriguing dishes urging diners to explore. 

A meal might begin with beef goi cuon, packed with crisp lettuce, soft vermicelli noodles, crunchy bean sprouts, and grilled beef, served with sweet and tangy nuoc mam (fish sauce). For seafood lovers, the grilled shrimp rolls are another excellent choice.

The newspaper gave high praise to the garlic-fried duck and chili-salt grilled quail. The duck is made from thick cuts, deep-fried to a dark golden brown for extra crispiness. The meat is mixed with aromatic garlic, chili, and scallions for a bold and flavorful dish.

Food review app Infatuation praised the bo luc lac (shaking beef) for its savory, peppery sauce, as well as the xoi thap cam (mixed steamed sticky rice) topped with braised pork, eggs, and fresh vegetables.

Timeout recommended the sizzling banh mi chao (Vietnamese skillet bread), featuring tender beef, homemade pate, and runny fried eggs. The sweet and spicy sea bass is another standout for both flavor and presentation, it said.

Linh Trang