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2014-02-05
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i cuon) on the other hand were well-made; at many other places I often found poorly proportioned versions of these with either too much vegetable or noodles inside. Here, as you can see, the rolls have been done in a good size and are filled with well-balanced amounts of each ingredient. Goi Cuon devotees may, however, find the skin a little too chewy and rubbery.The deep-fried frog’s legs and deep-fried shoft shell crabs literally tasted the same. Look at the next two photos… at first glance th
The deep-fried frog’s legs and deep-fried shoft shell crabs literally tasted the same. Look at the next two photos… at first glance they pretty much look the same too. Anyway… both were enjoyable since for me, all things deep-fried that are not too oily, reasonably crispy and not without flavour are easily good enough to make delicious snacks to go with any kind of drink
THE deep-fried dish I really like at An Nam however, is the spring rolls. The waitress says they are all filled with fresh shrimps and indeed, as far as I remember, these spring rolls are one of the best Vietnamese spring rolls I’ve ever had in Hong Kong. A neatly stacked bowl of baby lettuce is also served on the side for wrapping around the spring rolls, adding a lovely layer of fresh crispiness.
The stir-fried beef noodles were also wonderful – piping hot and bursting with flavour.
In general, I still foresee myself coming back to An Nam again and again but what I will never order again are the following things :These baked cheesy clams which were seriously over-baked and therefore dry.
The coconut jelly that is almost tasteless.
I can assure you that sweet things are not An Nam’s forte. I would suggest leaving after your meal to go for dessert elsewhere 
題外話/補充資料：
I cannot advertise my blog here but if you know me you can view more about this meal in my blog :D!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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